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HomeMy WebLinkAbout2016-9-3 - 150 Nevers Road - Temp Food Inspection Steve's Bagels Temporary Even�form� p�,iyH G'"� Event Name:_�n1 �' _ Date: Event Location: Time: /D QFO: .S7-�V .` Vendor Name/Organization �S [, �`C�' �''�• )R- Food Source&Temperature: _ Food from approved sources No home canned/home prepared foods Ice from potable water source Fo in approved food service facility Cold holdi�lg�# 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 ✓ Handwashing at appropriate times Minimize bare hand contact 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 Hot holding: units clean, ability to keep foods > 140' Thermometers available and adequate; calibrated ±20, alcohol wipes Food protected from outside contaminants, sneeze guards ,1 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 Wa r 5upply&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: AlHood 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 proper ly labeled and stored Inspector Food Operator Temporary Event Form n Wa Gyre 0 Event Name: °wN L I 1-MZrrt�S /�L�it_(-.*y? Date: (1- �, < Event Location: s )C-WL5�k_5 Time: QFO: ,�'Y-i5 yexj Vendor Name/Organization__!�-? �L �J xt'-0�`L_S '"NOR.<<� Food Source &Temperature: Food from approved sources No home canned/home prepared foods �(o Ice from potable water source Food prepared offf site in approved food service facility !/ Cold holding<451 �U 7 Hot holding > 1400 Personnel: Appropriate handwashing facilites(warm water, dispenser with hands free spigot, liquid soap, paper towels, waste water container,trash can) L, No employees with communicable diseases; cut and sores covered �L Clean outer garments, no smoking, eating or drinking in prep area v Handwashing at appropriate times Minimize bare hand contact 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 Hot holding: units clean, ability to keep foods> 1400 Thermometers available and adequate; calibrated ±20, alcohol wipes Food protected from outside contaminants, sneeze guards _L,.-' Food prep areas protected from contamination Utensil storage approprate, clean =� Food protected from cross contamination during storage, prep, display x� Utensils cleaned and sanitized afer use or every 4 hours Clem Ware washing set up adequate to wash, rinse, sanitizey�'� �✓rd Sanitizer available; test strips available &_1­1 Wiping cloths stored in sanitizing solution Water Supply&Wasteater Disposal: Adequate supply of potable water Backflow preventer and food grade hoses when needed 7rm e s: Wastewater disposed in approved disposal system (sanitary sewer, blueboy) es: ___LZ All food contact surfaces easlily cleanable, intact L,- Floors clean, easliy cleanable li Walls and ceilings protect against contaminants Garbages adequate, rodent proof, non-absorbant 7rZToilet facilities adequate, clean �C Toxi aterials properly labeled and stored Inspector — Food Operator FII=ENUMBER-. - P'ROGRESS FILE NAME: NOTES ADDRESS: - TOWN: DATE TIME ACTION INITIALS DATE fly. -f