LEVY COORS EVENT CENTER RM# NE305

Proper cold holding temperatures

Code FC22

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

Food received at proper temperature

Code FC12

Proper disposition of returned, previously served, reconditioned & unsafe food

Code FC17

Proper date marking and disposition

Code FC23

Pasteurized foods used; prohibited foods not offered

Code FC26

No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed

Code FC09

Proper cooling time and temperature

Code FC20

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Code FC03

Proper date marking and disposition

Code FC23

Adequate handwashing sinks properly supplied and accessible

Code FC10

Hands clean & properly washed

Code FC08

Consumer advisory provided for raw/undercooked food

Code FC25

Food additives: approved & Properly used

Code FC27

Consumer advisory provided for raw/undercooked food

Code FC25

Proper reheating procedures for hot holding

Code FC19

Procedures for responding to vomiting and diarrheal events

Code FC05

Pasteurized foods used; prohibited foods not offered

Code FC26

Proper disposition of returned, previously served, reconditioned & unsafe food

Code FC17

Proper cooking time & temperatures

Code FC18

Required records available: shellstock tags, parasite destruction

Code FC14

Time as a Public Health Control; procedures & records

Code FC24

Compliance with variance / specialized process / HACCP

Code FC29

Proper hot holding temperatures

Code FC21

Food in good condition, safe, & unadulterated

Code FC13

Food obtained from approved source

Code FC11

Compliance with variance / specialized process / HACCP

Code FC29

Food obtained from approved source

Code FC11

Proper cooling time and temperature

Code FC20

No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed

Code FC09

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Code FC03

Proper reheating procedures for hot holding

Code FC19

Time as a Public Health Control; procedures & records

Code FC24

Procedures for responding to vomiting and diarrheal events

Code FC05

Food separated and protected

Code FC15

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

Toxic substances properly identified, stored & used

Code FC28

Proper eating, tasting, drinking, or tobacco use

Code FC06

Food in good condition, safe, & unadulterated

Code FC13

Food contact surfaces; cleaned & sanitized

Code FC16

Proper use of restriction and exclusion

Code FC04

Hands clean & properly washed

Code FC08

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code FC02

Food separated and protected

Code FC15

No discharge from eyes, nose, and mouth

Code FC07

Toxic substances properly identified, stored & used

Code FC28

Food contact surfaces; cleaned & sanitized

Code FC16

Food additives: approved & Properly used

Code FC27

Proper cooking time & temperatures

Code FC18

Proper cold holding temperatures

Code FC22

Adequate handwashing sinks properly supplied and accessible

Code FC10

Required records available: shellstock tags, parasite destruction

Code FC14

Proper hot holding temperatures

Code FC21

Proper eating, tasting, drinking, or tobacco use

Code FC06

Food received at proper temperature

Code FC12

Proper use of restriction and exclusion

Code FC04

No discharge from eyes, nose, and mouth

Code FC07

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code FC02