HomeMy WebLinkAboutInspection 150 Nevers Road (2) Temporary Event Form toot `n__3'
Event Name: c >Li« '/C: _ r Date:
Event Location: A_oyr7W C(.>JC Time: 9.0
QFO: .♦ 1e Sir✓ ",`
Food Source&Temperature:
!/ Food from approved sources
✓ No home canned/home prepared foods
Ice from potable water source
Food prepared offf site in approved food service facility
Cold holding<451
Hot holding> 140'
Personnel:
Appropriate handwashing facilites(warm water, dispenser with hands free spigot,
liquid soap, paper towels,waste water container, trash can)
No employees with communicable diseases; cut and sores covered
Clean outer garments, no smoking, eating or drinking in prep area
Handwashing at appropriate times
Minimize bare hand contact
Food &Utensil Storage, Handling:
L� Dry storage of all goods, utensils, single serve items proteceted and not on ground
Cold storage: units clean, have working thermometers, internal temp<451
Hot holding: units clean, ability to keep foods> 1401
Thermometers availabe and adequate; calibrated ±20, alcohol wipes
Food protected from outside contaminants, sneeze guards
Food prep areas protected from contamination
Utensil storage approprate, clean
L,- Food protected from cross contamination during storage, prep, display
Utensils cleaned and sanitized afer use or every 4 hours
Cleaning:
Ware washing set up adequate to wash, rinse, sanitize
Sanitizer available; test strips available
Wiping cloths stored in sanitizing solution
Water Supply&Wasteater Disposal:
Adequate supply of potable water
Backflow preventer and food grade hoses when needed
J� Wastewater disposed in approved disposal system (sanitary sewer, blueboy)
Premises:
All food contact surfaces easlily cleanable, intact
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Floors clean, easliy cleanable
Walls and ceilings protect against contaminants
�C Garbages adequate, rodent proof, non-absorbant
Toilet facilities adequate, clean
Toxic materials properly labeled and stored
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spector - Food S rvice Operator