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HomeMy WebLinkAbout765 Sullivan Avenue (7) Temporary Event Form WK 6'r,� N $ Event Name: �1 V ��:` 5�v Date: s :. !` Event Location: Time: �p QFO: Food Source&Temperature: Food from approved sources C"f No home canned/home prepared foods Ice from potable water source Food prepared offf site in approved food service facility I�11 W Cold holding<45' ..31 R Hot holding> 140' Personnel: Appropriate handwashing facilites (warm water, dispenser with hands free spigot, J 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 V Handwashing at appropriate times Minimize bare hand contact Food jk 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<45' Hot holding: units clean, ability to keep foods > 1401 Thermometers availabe and adequate; calibrated ±2°, 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 l� Ware washing set up adequate to wash, rinse, sanitize Sanitizer available; test strips available J Wiping cloths stored in sanitizing solution WatO 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) z Premises: All food contact surfaces easlily cleanable, intact , Floors clean, easliy cleanable Walls and ceilings protect against contaminants Garbages adequate, rodent proof, non-absorban �`�', fZ Toilet facilities adequate, clean Toxic materials properly labeled and stored Inspect - Fo d Ser c� perator Temporary Event Form u�a 6K' c1 0 ow„ SE4 Event Name: - ��I, Date: (Z 1i l � Event Location: �� Time: �p QFO: 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 SJ Cold holding<45' Hot holding> 1400 Per onnel: Appropriate handwashing facilites (warm water, dispenser with hands free spigot, liquid soap, paper towels, waste water container, trash can) Co Am- J 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: _Iff Dry storage of all goods, utensils, single serve items proteceted and not on ground Cold storage: units clean, have working thermometers, internal temp<451 Hot holding: units clean, ability to keep foods > 1401 Thermometers availabe and adequate; calibrated ±2°, alcohol wipes J 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 CQ r�\V--" ss,� Sanitizer available; test strips available I01� �, Wiping cloths stored in sanitizing solution Water Supply&Wasteater Disposal: Adequate supply of potable water Backflow preventer and food grade hoses when needed —4/ 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 LI Garbages adequate, rodent proof, non-absorbant Toilet facilities adequate, clean Toxic materials properly labeled and stored jnsp&f`cr Food Service Operator