Safely following regulations but no written Foods prepared utilizing ROP are not meeting 5 10 plan for ROP the required time, temperature, holding, or 1d HACCP Plan The facility did not notify the Department labeling parameters prior to applying a reduced oxygen packaging No for specialized process (ROP) method A facility providing food to a HSP is not 5 properly date marking refrigerated, N/A PHF when held for more than 24 hours 1e Date marking Refrigerated, ready-to-eat PHF are not consumed, sold, or discarded within 5 days in a facility providing food to a HSP Consumer advisory provided does not meet 5 requirements N/A Undercooked or raw comminuted meat 1f Consumer advisory offered on children’s menu Facility is serving raw and/or undercooked animal foods without a consumer advisory Employee does not report illness/infection to 18 person in charge (PIC) N/A Infected employees involved with food preparation/handling are not restricted 2a Person w/ PIC does not exclude infected employees from infections work PIC does not restrict infected employees from work PIC removed exclusion without Department approval Employee wound is not covered 2b Wounds 10 with a bandage and glove properly N/A covered Lack of handwashing - low risk of Lack of handwashing - high risk of 9 18 contamination contamination Employees observed not hand washing when Food employees handling food have hands and required between low risk activities (e.g. exposed portion of arms are not clean handling dishes, or non-phf, before Employees observed not hand washing when 2c washed putting on gloves) required (e.g. after handling raw meat, upon Failure to wash as required followed by drying returning to work station from bathroom, with disposable towels or air drying device etc.) Hand sanitizer is used in of handwashing, instead of in addition to proper handwashing
1d HACCP Plan Safely following regulations but no written plan for ROP The facility did not notify the Department prior to applying a reduced oxygen packaging (ROP) method 5 Foods prepared utilizing ROP are not meeting the required time, temperature, holding, or labeling parameters No for specialized process 10 1e Date marking A facility providing food to a HSP is not properly date marking refrigerated, PHF when held for more than 24 hours Refrigerated, ready-to-eat PHF are not consumed, sold, or discarded within 5 days in a facility providing food to a HSP 5 N/A 1f Consumer advisory Consumer advisory provided does not meet requirements Undercooked or raw comminuted meat offered on children’s menu Facility is serving raw and/or undercooked animal foods without a consumer advisory 5 N/A 2a Person w/ infections N/A Employee does not report illness/infection to person in charge (PIC) Infected employees involved with food preparation/handling are not restricted PIC does not exclude infected employees from work PIC does not restrict infected employees from work PIC removed exclusion without Department approval 18 2b Wounds properly covered N/A Employee wound is not covered with a bandage and glove 10 2c washed Lack of handwashing - low risk of contamination Employees observed not hand washing when required between low risk activities (e.g. handling dishes, or non-phf, before putting on gloves) Failure to wash as required followed by drying with disposable towels or air drying device Hand sanitizer is used in of handwashing, instead of in addition to proper handwashing 9 Lack of handwashing - high risk of contamination Food employees handling food have hands and exposed portion of arms are not clean Employees observed not hand washing when required (e.g. after handling raw meat, upon returning to work station from bathroom, etc.) 18
Risk-Communications-Scoring-Methodology_2-levels-CDPHE-Branded-Draft.docx