Food contact surfaces are not Food contact surfaces are not being cleaned 5 10 adequately sanitized by immersion for at and sanitized between different raw protein least 1 minute in a clean sanitizing solution species or between raw protein and ready to Detergent-sanitizer in a 2-compartment sink eat foods is misused and/or unapproved Insufficient concentration of approved 4a Manual sanitizing solution in the 3-compartment sink sanitization during manual warewashing Inadequate hot water temperature for sanitization Continuously used equipment and utensils are not cleaned and sanitized every 4 hours Food contact surfaces are not cleaned and sanitized at the end of the day Chemical warewashing machine inadequate Food contact surfaces are not being cleaned 5 10 chemical concentration in final rinse and sanitized between different raw protein High temperature warewashing machines species or between raw protein and ready to 4b Mechanical does not reach required final rinse eat foods sanitization temperature Continuously used equipment and utensils not cleaned and sanitized every 4 hours Inadequate sanitizer concentration Food contact surfaces are not cleaned 5 10 4c Continuously used equipment and utensils not and sanitized between different raw protein cleaned and sanitized every 4 hours species or between raw protein and ready to sanitization eat foods The piping of the non-drinking supply for No water supplied to establishment 5 10 the facility is not clearly identified to prevent (Inadequate amount 5-51 A) food contamination No chlorination or filtration for surface DPD colorimetric drinking water test kit is not influenced supplies available/water sample reports not on file Improper chemicals are used in supply does not meet requirements of generation Water system is not flushed and disinfected Regulations 5a Safe water when necessary Facility receives water from an unapproved source bulk water transport vehicle Contaminated steam in contact with food or food-contact surfaces Fogging device water reservoir is improperly installed or maintained
4a Manual sanitization Food contact surfaces are not adequately sanitized by immersion for at least 1 minute in a clean sanitizing solution Detergent-sanitizer in a 2-compartment sink is misused and/or unapproved Insufficient concentration of approved sanitizing solution in the 3-compartment sink during manual warewashing Inadequate hot water temperature for sanitization Continuously used equipment and utensils are not cleaned and sanitized every 4 hours Food contact surfaces are not cleaned and sanitized at the end of the day 5 Food contact surfaces are not being cleaned and sanitized between different raw protein species or between raw protein and ready to eat foods 10 4b Mechanical sanitization Chemical warewashing machine inadequate chemical concentration in final rinse High temperature warewashing machines does not reach required final rinse temperature Continuously used equipment and utensils not cleaned and sanitized every 4 hours 5 Food contact surfaces are not being cleaned and sanitized between different raw protein species or between raw protein and ready to eat foods 10 4c sanitization Inadequate sanitizer concentration Continuously used equipment and utensils not cleaned and sanitized every 4 hours 5 Food contact surfaces are not cleaned and sanitized between different raw protein species or between raw protein and ready to eat foods 10 5a Safe water source The piping of the non-drinking supply for the facility is not clearly identified to prevent food contamination DPD colorimetric drinking water test kit is not available/water sample reports not on file supply does not meet requirements of Regulations Facility receives water from an unapproved bulk water transport vehicle Contaminated steam in contact with food or food-contact surfaces Fogging device water reservoir is improperly installed or maintained 5 No water supplied to establishment (Inadequate amount 5-51 A) No chlorination or filtration for surface influenced supplies Improper chemicals are used in generation Water system is not flushed and disinfected when necessary 10
Risk-Communications-Scoring-Methodology_2-levels-CDPHE-Branded-Draft.docx