Food Protection. Provisions must be made for protecting foods from dust or other contamination during transport and storage. Food must be protected with the use of covers, plastic wrap or other suitable means.
Food Protection. 4B* Food worker or vendor spits; prepares food or touches utensil when ill with a disease transmissible by food or has exposed infected cut or burn on hand. – – – 10 28 4C* Food worker or vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. 7 8 9 10 28 4D* Food worker or vendor does not wash hands thoroughly after using the toilet, coughing, sneezing, smoking, eating, or otherwise contaminating hands or does not change gloves when gloves are contaminated. – – – 10 28 4E* Toxic chemicals or pesticides improperly labeled, stored or used such that food contamination may occur. 7 8 9 10 28 4F* Food, food preparation area, food storage area, or other area used by food worker or food vendor contaminated by sewage or liquid waste. – – – 10 28 4G* Unprotected TCS food re-served. – – – 10 28 4H* Raw, cooked or prepared food is adulterated, contaminated or cross-contaminated. Food exposed to contamination when containers stored in cooking water. 7 8 9 10 28 4I Unprotected non-TCS food re-served. 5 6 7 8 – 4J Properly calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating and holding. 5 – – – – 4K Evidence of rats or live rats in MFVU’s food and/or non-food areas. 5 6 7 8 28 4L Evidence of mice or live mice in MFVU’s food and/or non-food areas. 5 6 7 8 28 4M Live roaches in MFVU’s food and/or non-food areas. 5 6 7 8 28 4N Filth flies or food/refuse/sewage associated (FRSA) flies or other nuisance pests in MFVU's food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flied, Phorid flies and fruit flies. 5 6 7 8 28 4O Live animal other than fish in tank or service animal present in MFVU food and/or non-food area. 5 6 7 8 –
Food Protection i. Provisions must be made for protecting foods from dust or other contamination during transport and storage. Food must be protected with the use of covers, plastic wrap or other suitable means.
ii. Unwrapped food must be served with tongs, forks or other suitable utensils.
iii. Persons serving food must have clean hands and wear gloves, clean outer garments and be free of respiratory, gastrointestinal or skin infections.
iv. Plates, cups and eating utensils must be clean. Self-service of unwrapped food is prohibited.
Food Protection. (a) Potentially hazardous food, such as cream-filled pastries, custards, and similar products, and meat, poultry and fish in the form of salads shall not be served, e.g., potato, chicken and egg salads. No home canned products shall be used. Foods must be from approved sources.
(b) Potentially hazardous foods such as hamburger, salads, eggs, milk, etc., shall be kept refrigerated at a temperature of less than 41ºF when not being served. Potentially hazardous hot foods, such as Indian Taco meat or soup, shall be kept hot at 135ºF or higher. Frozen foods shall be thawed out at temperatures below 41ºF or during the cooking process. No thawing of frozen foods at outdoor temperatures will be allowed.
(c) An accurate and visible thermometer must be located in each refrigeration unit.
(d) An accurate metal stem thermometer must be provided for checking internal temperatures of cold and hot potentially hazardous foods.
(e) All foods and drinks are to be covered at all times to prevent contamination from flies, dust, sneezing, etc. If cloth coverings are used, they shall be used for no other purpose and shall be replaced by clean cloths daily.
(f) Ice, which will be consumed or will come in contact with food, shall be obtained from an approved source in chipped, crushed or cubed form. Such ice shall be obtained in single service closed containers, and shall be held therein or in sanitary covered containers until used. Dippers or scoops shall be used for dispensing ice.
(g) All nonperishable food must be stored in its original container a minimum of 6 inches above the floor of the temporary restaurant.
(h) Nonperishable food which is not stored in its original container must be stored in an approved food grade covered container, and if the food item is not readily recognizable, must be labeled for content.
(i) Sugar, cream, mustard, ketchup and similar products shall be served from individual packages or approved dispensers unless they are served by food service employees.
(j) Items such as pickles, onions and relish shall be served by food service employees unless individually packaged.
(k) Plastic squeeze bottles, pumps and similar types of dispensers must be fabricated so as to be smooth, easily cleanable and capable of being completely disassembled for washing, rinsing and sanitizing.
(l) Live animals shall be excluded from the operational area of the food service facility.
