HomeMy WebLinkAbout765 Sullivan Avenue (8) Temporary Event Form br,,fk Oyes
Event Name: 1cj. (r C' � i;' Date: IZ11cl
Event Location: }(p �L����cn �y� Time:
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Vendor Name/Organization_j&;,;�F�k;' 4 L I-C— `bSOR.,0
Food)Source&Temperature:
Food from approved sources
No home canned/home prepared foods
Ice from potable water source
Food prepared off site in approved food service facility
Cold holding<45°
Hot holding> 1401
Perso nel: 115
Appropriate handwashing facilites(warm water, dispenser with hands free spigot, liquid soap, 7 'w
paper towels, waste water container,trash can) -)C)
_njo 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 `.•.� . t. �. 1rt Y.i C <': z'
Food&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
4 Hot holding: units clean, ability to keep foods> 1400
Thermometers available and adequate; calibrated ±21, alcohol wipes
Food protected from outside contaminants, sneeze guards
Food prep areas protected from contamination
Q Utensil storage approprate, clean
Food protected from cross contamination during storage, prep, display
Utensils cleaned and sanitized afer use or every 4 hours
Clea in :
Ware washing set up adequate to wash, rinse, sanitize �s h
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:
V All food contact surfaces easlily cleanable, intact
Floors clean, easliy cleanable
Walls and ceilings protect against contaminants
i Garbages adequate, rodent proof, non-absorbant
Toilet facilities adequate, clean
Toxic materials properly labeled and stored
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Inspector Food Operator