Cardinal Pacelli School

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Code 3.2(Q)

6.4(B)(1) - Cleaning- Frequency and Restrictions

Code 6.4(B)(1)

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Code 3.4(F)(1)(b)

3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(2)

2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events

Code 2.4(C)(18)

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Code 2.4(A)(3)

4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage

Code 4.8(E)(1)(3)

3.4(C) - Thawing TCS

Code 3.4(C)

4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment

Code 4.5(A)(2)(3)

3.5(B) - Honestly Presented

Code 3.5(B)

4.8(E)(1) - Equipment, Utensils, Linens - Storage

Code 4.8(E)(1)

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)

Hot food wasn't being kept at a high enough temperature to prevent harmful bacteria from growing.

Code 3.4(F)(1)(a)