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HomeMy WebLinkAbout2016-6-25 - 150 Nevers Road - Temp Food Inspection Six Pence Pie Temporary Event Form I�otuoW Nnr'� Event Name: Tkextek-S Date: / Event Location: Time: !n: '30 QFO: IG Sze¢ mj ., Food Source&Temperature: -P�q v Food from approved sources ..JJ� ✓ No home canned/home prepared foods V G o �C Ice from potable water source �e.�/.-�-cec� Food prepared offf site in approved food service facility � � _ Cold holding<451 Hot holding> 140° Personnel: /v Appropriate handwashing facilites(warm water, dispenser with hands free spigot, liquid soap, paper towels, waste water container, trash can) P���'L �! No employees with communicable diseases; cut and sores covered •-c�j� - Clean outer garments, no smoking, eating or drinking in prep area 4"r, Handwashing at appropriate times — 4-S-0 Minimize bare hand contact AJC) Food & Utensil Storage, Handling: La; ✓ Dry storage of all goods, utensils, single serve items proteceted and not on ground v Cold storage: units clean, have working thermometers, internal temp<4501 AtZ4 Hot holding: units clean, ability to keep foods> 140' _ Thermometers availabe and adequate; calibrated ±20, alcohol wipes �gb c/ Food protected from outside contaminants, sneeze guards c� Food prep areas protected from contamination 7`XsR-t�wr�.1J / 0-t-z Utensil storage approprate, clean 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 S ipplV&Wasteater Disposal: l,�_ Adequate supply of potable water Backflow preventer and food grade hoses when needed Wastewater disposed in approved disposal system (sanitary sewer, blueboy) Pre ises: v All food contact surfaces easlily cleanable, intact 4.01 Floors clean, easliy cleanable Walls and ceilings protect against contaminants v Garbages adequate, rodent proof, non-absorbant �G Toilet facilities adequate, clean li Toxic materials properly labeled and stored pector Food Service Operator Temporary Event Form no i+�.��E.� G Event Name: �+,�; r�� '�� 5 , -1-'- ' Date: taw• f r�� C-" Time: �O AP, = y = �!Event Location: 1!�V �i4-�� '- a QFO: ni .Zc r Vendor Name/Organization s1k 1-t. �'j.�t,y, 1 Food Source &Temperature: Food from approved sources �46 No home canned/home prepared foods _ V Ice from potable water source G / Food prepared offf site in approved food service facility Q, sa Cold holding<450 ,c/ Hot holding >1400 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 �L 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 stc�i a�';e: units clean, have working thermometers, internal temp<450 I'SA- Hot holdhi : units clean, ability to keep foods> 1400 Thermometers available and adequate; calibrated ±21, alcohol wipes Food protected from outside contaminants, sneeze guards Food prep areas protected from contamination �- Utensil storage approprate, clean �i Food protected from cross contamination during storage, prep, display Utensils cleaned and sanitized afer use or every 4 hours cleanin : 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 Wastewater disposed in approved disposal system (sanitary sewer, blueboy) Premises: All food contact surfaces easlily cleanable, intact (/ Floors clean, easliy cleanable �L Walls and ceilings protect against contaminants Garbages adequate, rodent proof, non-absorbant Toilet facilities adequate, clean Toxic materials properly labeled and stored Inspector Food Operator