CRF
PIC is aware of a reportable illness and has not reported to Environmental Health
FM 3
Bakery does not label bread on self-service counter
FM 33
Raw/improperly cooked oysters
Vibrio vulnificus
These gloves are not allowed for food prep
Latex
Never demonstrate symptoms of a disease
Asymptomatic
Shellfish received from distributor not approved by the Interstate Certified Shellfish Shippers
FM 16
Wet/dry wiping cloths are not laundered daily
FM 40
Ill food workers/poor employee hygiene
Norovirus
Contact time of iodine for warewashing
25 ppm for at least 1 minute
An inanimate object
Fomite
Gulf Oysters do not have to be treated between these months
Nov-March
No temperature measuring device present for manual handwashing
spoiled fish
steps needed when utensils/equipment are soiled
wash, rinse, sanitize, air dry
"A food employee is not permitted to work in or enter a food establishment as a food employee."
Work Exclusion
Food facility is modifying food using acidification and has not obtained a HACCP plan approval from the state.
FM 19
Reshelved products are not labeled correctly not preventing adulteration of other PHF
FM 31
Linked to Canned food and ROP
C. Botulinum
Cardboard without food residues can be stored where and in what condition?
Outside if it is going to be picked up and doesn't cause vermin harborage problem
Survival
An equipment stored >45-50F should be cleaned every...
16 hours
Food is being washed, thawed in an unenclosed/unapproved facility
FM28
The most common cause for diarrhea
Campylobacter jejuni
Food is labeled with production time & date, held at/below 41, and is removed from its package in the food facility within 48 hours after packaging
The term for when Foodborne illness can occur through improper cooling, long storage, etc.
Proliferation