HomeMy WebLinkAbout2018-10-28 Inspection Hardcore Sweets Temporary Event Form 0'j"—
Event Name:_ Date: t " ``��`
Event Location: (IT V".R-1 ," Time: 12►�m p c�11-
QFO:
Vendor Name/Organization I,,,,OR-C 0
v
Food Source&Temperature: G-lPC4 CA",
Food from approved sources V
No home canned/home prepared foods
Ice from potable water source
Food prepared off site in approved food service facility
to Cold holding<450
Hot holding> 1400
Personnel:
_ 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
ZHandwashing at appropriate times
Minimize bare hand contact
Fooct& Utensil Storage, Handling:
Dry storage of all goods, utensils, single serve items protected and not on ground
NF�- Cold storage: units clean, have working thermometers, internal temp<450
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
Cle in
Ware washing set up adequate to wash, rinse, sanitize a cbfy\ <"<
Sanitizer available; test strips available v
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
;spector F Op ato