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HomeMy WebLinkAboutInspection 150 Nevers Road (3) Temporary Event Form � OWN $f1 Event Name: Date: " Event Location: Time: hti OR 01 Food Source&Temperature: Food from approved sources No home canned/home prepared foods Ice from potable water source Food prepared offf site in approved fopd service facility Cold holding<451 —z> /� c�c�q4 C`'"� -c-f.� t�`' Hot holding> 1400 0 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: �G Dry storage of all goods, utensils, single serve items proteceted and not on ground Cold storage: units clean, have working thermometers, internal temp<450 Hot holding: units clean, ability to keep foods> 1400 Thermometers availabe and adequate; calibrated ±20, alcohol wipes Food protected from outside contaminants, sneeze guards i Food prep areas protected from contamination _ Utensil storage approprate, clean Food protected from cross contamination during storage, prep, display Utensils cleaned and sanitized afer use or every 4 hours Cle mg• Ware washing set up adequate to wash, rinse, sanitize — ✓ Sanitizer available; test strips available S3P'or,'_ Wiping cloths stored in sanitizing solution Water Supply&Wasteater Disposal: Adequate supply of potable water Backflow preventer and food grade hoses when needed 4--- Wastewater disposed in approved disposal system (sanitary sewer, blueboy) Premises: All food contact surfaces easlily cleanable, intact C� Floors clean, easliy cleanable tf Walls and ceilings protect against contaminants L/ Garbages adequate, rodent proof, non-absorbant- Toilet facilities adequate, clean Toxic materials properly labeled and stored / lop Inspector Food Service Operator Temporary Event Form fn �� �fN ��-s�.�� f'�'L�d(S Date: ~°w Event Name: � Event Location: Time: QFO: Vendor Name/Organization Food S?Rrce &Temperature: Food from approved sources No home canned/home prepared foods Ice from potable water source 1G Food prepared offf site in approved food service facility (/ Cold holding<450 On- J/ Hot holding> 1400 )4t4- J 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: Dry storage of all goods, utensils, single serve items protected and not on ground Cold storage: units clean, have working thermometers, internal temp<450 _ Hot holding: units clean, ability to keep foods> 1400 1/ Thermometers available and adequate; calibrated ±20, alcohol wipes Food protected from outside contaminants, sneeze guards Food prep areas protected from contamination _ Utensil storage approprate, clean Food protected from cross contamination during storage, prep, display Utensils cleaned and sanitized afer use or every 4 hours Cleaning: _ 4 Ware washing set up adequate to wash, rinse, sanitize Sanitizer available;test strips available Wiping cloths stored in sanitizing solution Water Supply&Wasteater Disposal: Zremises: Adequate supply of potable water Backflow preventer and food grade hoses when needed Wastewater disposed in approved disposal system (sanitary sewer, blueboy) All food contact surfaces easlily cleanable, intact _L", Floors clean, easliy cleanable Walls and ceilings protect against contaminants Garbages adequate, rodent proof, non-absorbant _S/ Toilet facilities adequate, clean Toxic materials properly labeled and stored �Jvk i�—� Inspector Food Operator