HomeMy WebLinkAbout2018-10-28 Teds Inspection Temporary Event Form a Ove
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Event Name: U,1c - y _ '-, Date: ? �`
Event Location: I�- l�� Time:
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Vendor Name/Organization r4j,S �k„►�� C�,r,�� ^���'��+��
Food Source &Temperature: _
yFood from approved sources
No home canned/home prepared foods
P� Ice from potable water source
Food prepared off site in approved food service facility
Cold holding<450
Hot holding> 1400
Per onnel:
Appropriate handwashing facilites (warm water, dispenser with hands free spigot, liquid soap,
]I/ paper towels, wastewater container,trash can)-�.i`�c u"
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 vkrjrL,
Food& Utensil Storage, Handling:
Dry storage of all goods, utensils, single serve items protected and not on ground
+IC Cold storage: units clean, have working thermometers, internal temp<45'
Hot holding: units clean, ability to keep foods> 1400
Thermometers available and adequate; calibrated ±20, alcohol wipes
Food protected from outside contaminants, sneeze guards
J _ 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
Cleani
Ware washing set up adequate to wash, rinse, sanitize cJ i
Sanitizer available; test strips available CAv,..A— 5-n 1
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)
Pre _
All food contact surfaces easlily cleanable, intact
--ter- Floors clean, easliy cleanable
✓7 Walls and ceilings protect against contaminants
✓ Garbages adequate, rodent proof, non-absorbent ;,
✓� Toilet facilities adequate, clean
J Toxic materials properly labeled and stored
Inspector Food C e ator �'�