WILD PASTURES BURGER COMPANY

Proper reheating procedures for hot holding

Code FC19

Food in good condition, safe, & unadulterated

Code FC13

Food separated and protected

Code FC15

Consumer advisory provided for raw/undercooked food

Code FC25

Proper cooling time and temperature

Code FC20

Proper reheating procedures for hot holding

Code FC19

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

Proper use of restriction and exclusion

Code FC04

Toxic substances properly identified, stored & used

Code FC28

Food additives: approved & Properly used

Code FC27

Procedures for responding to vomiting and diarrheal events

Code FC05

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

Code FC09

Required records available: shellstock tags, parasite destruction

Code FC14

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

Code FC09

Proper eating, tasting, drinking, or tobacco use

Code FC06

Procedures for responding to vomiting and diarrheal events

Code FC05

Adequate handwashing sinks properly supplied and accessible

Code FC10

Food contact surfaces; cleaned & sanitized

Code FC16

Compliance with variance / specialized process / HACCP

Code FC29

Food in good condition, safe, & unadulterated

Code FC13

Proper date marking and disposition

Code FC23

Hands clean & properly washed

Code FC08

Hands clean & properly washed

Code FC08

Proper cooling time and temperature

Code FC20

Food received at proper temperature

Code FC12

Food obtained from approved source

Code FC11

Proper hot holding temperatures

Code FC21

Food additives: approved & Properly used

Code FC27

Consumer advisory provided for raw/undercooked food

Code FC25

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

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

Code FC02

Proper eating, tasting, drinking, or tobacco use

Code FC06

Proper cooking time & temperatures

Code FC18

Proper cold holding temperatures

Code FC22

Required records available: shellstock tags, parasite destruction

Code FC14

Time as a Public Health Control; procedures & records

Code FC24

Food contact surfaces; cleaned & sanitized

Code FC16

No discharge from eyes, nose, and mouth

Code FC07

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

Code FC17

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

Code FC03

Food obtained from approved source

Code FC11

Compliance with variance / specialized process / HACCP

Code FC29

Pasteurized foods used; prohibited foods not offered

Code FC26

Pasteurized foods used; prohibited foods not offered

Code FC26

Proper date marking and disposition

Code FC23

Proper use of restriction and exclusion

Code FC04

Food separated and protected

Code FC15

Proper cold holding temperatures

Code FC22

Toxic substances properly identified, stored & used

Code FC28

Food received at proper temperature

Code FC12

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

Time as a Public Health Control; procedures & records

Code FC24

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

Code FC03

Proper cooking time & temperatures

Code FC18

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

Code FC17

Proper hot holding temperatures

Code FC21

Adequate handwashing sinks properly supplied and accessible

Code FC10