HomeMy WebLinkAboutInspection 765 SULLIVAN AVE (7) Temporary Event Form Ica„OCre.
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Event Name: a Date: [ �SL
Event Lo ation: C7A Nt-k - L k Time: , �p
QFO:
Vendor Name/Organization_ZL,17.1
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<45°
Hot holding> 1400 i 'NCI—C \ 6�2— ) Po« �5� j
Personnel:
T— Appropriate handwashing facilites (warm water, dispenser with hands free spigot, liquid soap,(I,\
paper towels, waste water container,trash can)
C—_ 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:
Cl- Dry storage of all goods, utensils, single serve items protected and not on ground
C Cold storage: units clean, have working thermometers, internal temp<45°
Hot holding: units clean, ability to keep foods > 1400
Thermometers available and adequate; calibrated ±2°, alcohol wipes
Food protected from outside contaminants, sneeze guards
Food prep areas protected from contamination
�G 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
C Wiping cloths stored in sanitizing solution
Water Supply&Wasteater Disposal:
_i Adequate supply of potable water
t-j I w Backflow preventer and food grade hoses when needed
C- 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 ol
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I or , ' Food Operator