Loading...
HomeMy WebLinkAbout2016-9-3 - 150 Nevers Road - Temp Food Inspection Burke Ridge Farms Temporary Event Form '�W � �� � �°0K Gye� Event Narne: (o wN 8f Date: Event Location: Time: 9 � O r� QFO: _ Food Source&Temperature: ®ry`/ej Food from approved sources r IL't'r—�4 No home canned/home prepared foods Ice from potable water source Food prepared offf site in approved food service facility �G Cold holding<451 Hot holding> 1400 Pe sonnel: 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 proteceted and not on ground Cold storage: units clean, have working thermometers, internal temp<45' _ 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 v Utensil storage approprate, clean t✓ Food protected from cross contamination during storage, prep, display ,f Utensils cleaned and sanitized afer use or every 4 hours Cleaning: v Ware washing set up adequate to wash, rinse, sanitize c/ Sanitizer available; test strips available �¢��c,'l� _-,L Wiping cloths stored in sanitizing solution��7 LS 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 Walls and ceilings protect against contaminants Garbages adequate, rodent proof, non-absorbant Toilet facilities adequate, clean Toxic materials properly labeled and stored Spector Food Servic Operator Temporary Event Form .^` t#`ti 6'e" 9�'J `ONN S't rr Event Name: SLc; Ei4-�PiHI - 5 � Date: to 40 q �� Event Location: Time: //fir 'O X QFO: �� r Vendor Name/Organization — Food Source&Temperature: Food from approved sources LG No home canned/home prepared foods ,— � „� _ Ice from potable water source c�� ° L/ Food prepared offf site in approved food service facility 77 —Y Cold holding<450 holding > 140° A* /v_ ) Per—sonnel: �L 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 v Clean outer garments, no smoking, eating or drinking in prep area Handwashing at appropriate times r 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 ',W� Hot holding: units clean, ability to keep foods> 1400 lea�age,.calibrated ±20, alcohol wipes _ Food protected from outside c taminants, sneeze guards o d from contamination tensil storage approprate,c Foo -protected from crass 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 l/ Sanitizer available;test strips available Wiping cloths stored in sanitizing solution Water Supply&Wasteater Disposal: L/ Adequate supply of potable water t✓ Backflow preventer and food grade hoses when needed U Wastewater disposed in approved disposal system (sanitary sewer, blueboy) Premises: �L All load contact surfaces easlily cleanable, intact _ F cnors clean, easliy cleanable Wcills and ceilings protect against contaminants Garbages adequate, rodent proof, non-absorbant Toilet facilities adequate, clean Toxic materials properly labeled and stored 6/ t-- Inspe for Food Operator