HomeMy WebLinkAboutTemp Food Inspection 771 Main Street •1
TOWN OF SOUTH WINDSOR
TEMPORARY FOOD EVENT INSPECTION SHEET
Event Name:_ J" L1A�Event Date: GCS-. 1�
Location of Event: S �r
Applicant/Coord.: _ r"Z - � _ Ph.#_
Email Address: Fax#
QFO Name:_-Nam_a \_:S -,o b[x,,na%o Ph.#_ S"(ob-9%
Email Address: Fax#
METHOD: On-Site inspection Kitchen inspection Interview
(Circle one) 01*-A0V-V`V\"
Food/Water urce 'bc i
Approved source of food,wholesome, free from spoilage
Water source potable, from approved supply, food grade hoses utilized
Temperature p6ntrol l\X
s V
Hot/cold holding equipment and temperatures adequate� �, _ Dk-
Food cooked/reheated to correct temperature C
Metal probe food thermometer(0-220F range) available/sanitized between use
Accurate thermometers for all refrigerators
r Coolers(self draining)and ice packs/bags
Hygiene/Han ashing
Hats or effective hair restraints for food workers
jh�4, Hand washing station-warm water in jug w/spigot, liquid soap,paper towels
"Gloves for food handling, designated person to handle money
Scoops to have handles
Records
Designated person in charge of food booth for each shift-logs kept
General Food P tection
No extensive food preparation/handling
Food protected by wrapping, sneeze guards or other effective barriers
ondiments single service,pump dispensers or squeeze bottles/shakers
F hot held and not sold discarded daily or at end of event
ood and single service food containers stored off floor
Drinks stored in ice must be stored in self-draining storage containers
Raw fruits and vegetables used in food prep to be washed in potable water
i
t'
Toilet Facilities aste Disposal
Toilet facilities adequate,clean and conveniently located
Waste water disposal container—disposed of properly
N I W Container for grease —d's osed of properly
on-absorben garbage containers, fl tight covers, Dumpsters must be covered
Garbage contain c ags
Cleaning/Sanit' ' g O"Y--Y-0'�""" Av-'O\-%JS
2J y Buckets/tubs for washing,rinsing, sanitizing food equipment(hot water)
6�Bleach/Quat. for sanitizing, appropriate concentration,test strips available
Utensils are to be sanitized every 4 hours or as needed
Moist wiping cloths to be stored in container with clean sanitizing solution
Storage/FB Con uction
;,All utensils/equipment to be properly stored to protect from contamination
emicals to be stored separate from food products,bottles to be labeled
Food booths constructed properly to protect food, adequate lighting provided
COMMENTS: rIUCK QIA"W�Gkk
HEALTH INSPECTOR: 11
Signature: Date:
EVENT COORDINATOR:
ure. ' a ab Date.
"A temporary food service establishment serving food or drink shall comply with all provisions of Public
Health Code 19-13-B42 which are applicable to its operation."
April 2011