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10 Cards in this Set
- Front
- Back
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During food establishment inspections, public health sanitarians pay particular attention to: |
Improper time and temperature controls Improper cooling Poor personal hygiene Employee illness Bare hand contact with ready-to-eat foods Rodent and other vermin activity Inadequate equipment and facilities |
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Routine cyclical inspections are designed to observe: |
Receiving Storage Preparation Cooking Hot-holding Cooling Reheating Service |
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A food establishment gets a failing grade when it accumulates 28 points in violations, and may be closed for: |
Three consecutive failures Failure to correct public health hazards Operating without a permit Unsanitary conditions Obstructing/interfering with a health inspection. |
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Health inspectors enforce the city Health Code and perform various types of inspections, including: |
Routine cycle inspections Compliance inspections Final inspections Inspections in response to complaints Supervisory, follow-up inspections Smoking inspections (both routine and complaint-driven) Permit surveys Water emergency-related inspections |
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grades: |
Grade A . 0 to 13 points for sanitary violations. * Grade B . 14 to 27 points for sanitary violations. * Grade C . 28 or more points for sanitary violations. |
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Home canned food products and foods prepared in a private home cannot be received by a food service establishment. |
asaasas |
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ready to eat |
Any food product that does not need additional heat treatment or washing is called ready-to-eat food. Extra care must be taken to ensure the safety of these foods. |
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Temperature Danger Zone |
Most microorganisms that cause foodborne illness typically grow best between temperatures of 41°F and 140°F. |
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calibration |
placing the thermometer in 50/50 solution of ice and water or boiling water, and hitting the “reset” button will automatically calibrate the thermometer. |
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Boiling-Point Method |
Bring water to a boil. Place the thermometer probe (stem) into the boiling water. Make sure that the thermometer probe does not touch the bottom or sides of the pan. Wait until the indicator stops moving, then record the temperature. If the temperature is 212°F, do nothing, the thermometer is accurate. (This is the temperature of boiling water at sea level.) If the temperature is not 212°F, rotate the hex-adjusting nut using a wrench or other tool until the indicator is at 212°F. |
