HomeMy WebLinkAboutInspection 150 Nveres Road Temporary Event Fo[m oto 0"'
Event Name: C� Date: c �`°
Event Location: Time:
QFO: ZcN c -
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Vendor Name/Organization
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
Personnel:
Appropriate handwashing facilites (warm water, dispenser with hands free spigot, liquid soap,
paper towels, waste water container,trash can) \ TTI-�
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 A 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
Hot holding: units clean, ability to keep foods > 1401
Thermometers available and adequate; calibrated ±20, alcohol wipes
Food protected from outside contaminants, sneeze guards
_,�L 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, sknitize
f Sanitizer available; test strips available
J 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
Walls and ceilings protect against contaminants
Garbages adequate, rodent proof, non-absorbant
Toilet facilities adequate, clean
Toxic materials properly labeled and stored
nspector Food Operator