HomeMy WebLinkAboutInspection 677 Rye St Temporary Event Form nO&a 4'r,�
Event Name: Date: �;
Event Location: ( _��„c�t ��r rn Time: I 1 '. 3(a>
QFO: Nc-'?c tfr.0
Vendor Name/Organization '01Rt-(0
Food Source&Temperature:
Food from approved sources GAl k4c,"\s
No home canned/home prepared foods
Ice from potable water source
Food prepared off site in approved food service facility SOO.ZC �-
Cold holding<450
Hot holding> 1400
Pers nel:
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<451
Hot holding: units clean, ability to keep foods> 1400
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:
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 ho,,e when need,,d
Wastewater disposed in approved clt,,pc ,al system (,,I- itary sewer, blueboy)
Premises:
All food contact surfaces easlily cleanable, intact
Floors clean, easliy cleanable
Yl Walls and ceilings protect against contaminants
Garbages adequate, rodent proof, non-absorbant
Toilet facilities adequate, clean
Toxic materials properly labeled and stored
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Inspector Foo perator