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HomeMy WebLinkAbout2016-6-18 - 150 Nevers Road - Temp Food Inspection Six Pence Pie Temporary Event Form t\Ot'oW Event Name: Jf U r Date: / Q Event Location: Time:- %tj: 30 QFO: ,z�--4-oe�4- x-i /LLr Food Source&Temperature: - rr v Food from approved sources No home canned/home prepared foods Ice from potable water source /.-�-c Food prepared offf site in approved food service facility _ Cold holding<451 Hot holding> 140° Personnel: /rs Appropriate handwashing facilites(warm water, dispenser with hands free spigot, liquid soap, paper towels, waste water container, trash can) P���'L No employees with communicable diseases; cut and sores covered Clean outer garments, no smoking, eating or drinking in prep area 4>Z.— Handwashing at appropriate times — c� Minimize bare hand contact v Food & Utensil Storage, Handling: ✓ Dry storage of all goods, utensils, single serve items proteceted and not on ground v Cold storage: units clean, have working thermometers, internal temp<450 Hot holding: units clean, ability to keep foods> 140' _ ,4.,/A- Thermometers availabe and adequate; calibrated ±20, alcohol wipes G c/ Food protected from outside contaminants, sneeze guards 4"" Food prep areas protected from contamination /401t�zt 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 iWastewater disposed in approved disposal system (sanitary sewer, blueboy) Pre ises: v All food contact surfaces easlily cleanable, intact 4.01 Floors clean, easliy cleanable y Walls and ceilings protect against contaminants v Garbages adequate, rodent proof, non-absorbant Toilet facilities adequate, clean ll Toxic materials properly p�ro�perly labeled and stored �7`t✓�c�9V pector Food Service Operator Temporary Event Form noes Sawn Sr'4 Event Name: , r its rt1 �',� ' /sl. k 1. Date: ' L'�S ' Time: '- ?�O �''j Event Location:�(1/� l/ /��- � QFO: P /1 Vendor Name/Organization Food Source &Temperature: Food from approved sources (f� es _ No home canned/home prepared foods _7 Ice from potable water source / G / Food prepared offf site in approved food service facility S� Cold holding<450 a`" Hot holding >1400 Personnel• Appropriate handwashing facilites(warm water, dispenser with hands free spigot, liquid soap, paper towels,waste water container, trash can) St-.U�No employees with communicable diseases; cut and sores covereda �L Clean outer garments, no smoking, eating or drinking in prep area Handwashing at appropriate times _ i Minimize bare hand contact Food &Utensil Storage, Handling: L Dry storage of all goods, utensils, single serve items protected and not on ground I/ Cold storage: units clean, have working thermometers, internal temp<450 —&Ie�r Hot holding: units clean, ability to keep foods> 1401 LL Thermometers available and adequate; calibrated ±21, 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 Cleanin : ' 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 �L Walls and ceilings protect against contaminants _ Garbages adequate, rodent proof, non-absorbant Toilet facilities adequate, clean Toxic materials properly labeled and stored Inspector Food Operator