HomeMy WebLinkAboutTed's Inspection Temporary Event Form no D�MOrre
Event Name ; " { h 1.�� - ��� Date:
Event Location: %-e Time:
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QFO: V
Food S urce &Temperature: hC _� �<<>Et
y 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:
Appropriate handwashing facilites (warm water, dispenser with hands free spigot,
f 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 proteceted and not on ground
Cold storage: units clean, have working thermometers, internal temp<450
Hot holding: units clean, ability to keep foods > 1400
Thermometers availabe and adequate; calibrated ±20, alcohol wipes 441��'
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 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
In4pector Food Servtce.-Operator