HomeMy WebLinkAboutInspection 150 Nevers Road (15) Temporary Event Form �owcs
Event Name: �,<
1r1L��_ �Y1� Date:
Event Location: Time: . a
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Vendor Name/Organization� �C',r��
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urce &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<450
Hot holding> 1400
Personnel:
INC— Appropriate handwashing facilites (warm water, dispenser with hands free spigot, liquid soap,paper towels, waste water container, trash can) 51 hr ( - i rs�
No employees with communicable diseases; cut and sores covered I c�
Clean outer garments, no smoking, eating or drinking in prep area
Handwashing at appropriate times
Minimize bare hand contact
Food & Utensil Storage, Handling
IZ7Dry 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 > 1401
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
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
4: 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
y Wastewater disposed in approved disposal system (sanitary sewer, blueboy)
Premi es:
All food contact surfaces easlily cleanable, intact
Floors clean, easliy cleanable
— 7- 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 d Operator