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HomeMy WebLinkAbout2016-6-18 - 150 Nevers Road - Temp Food Inspection CT Gourmet Temporary Event Form nor,,to�6'r,� Event Name: FA-,K-*r z�X 5 Date: Event Location: Time: /D'• SS QFO: VAI DKe-w Food Source&Temperature: Food from approved sources No home canned/home prepared foods ✓ Ice from potable water source �&-1 Food prepared offf site in Zpproved food se ice fa ility V" d haridling<450 - �- Hot o Personnel: Appropriate handwashing facilites (warm water, dispenser with hands free spigot, Z- liquid soap, paper towels, waste water container, trash can) No employees with communicable diseases; cut and sores covered T 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 v- Cold storage: units clean, have working thermometers, internal temp<450 Hot holding: units clean, ability to keep foods> 140' Thermometers availabe and adequate; calibrated ±20, alcohol wipes l/ Food protected from outside contaminants, sneeze guards �G►c Food prep areas protected from contamination , G; Utensil storage approprate, clean Food protected from cross contamination during storage, prep, display y 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 Z' 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 �u Spector Food 16 Operator Temporary Event Form ^ Wsl bye _ ' \6 �- Event Name: S� t-1�1 ,L6c KS —/0/tW-,kt Date: /�• ��° `'< d IA,—' 6 7 4,'t) Event Location: /JC�T�'7e Time: O QFO: 4 Vendor Name/Organization /L ZTT Food Source&Temperature: Food from approved sources No home canned/home prepared foods Ice from potable water source p o e Ccc�_cam, -- Food prepared offf site in approved food service facility ` O f Cold holding<450 -G� 14 Hot holding> 1400 A,�• �� ° Personnel: ";r E L Appropriate handwashing facilites (warm water, dispenser with hands free spigot, liquid soap, paper towels,waste water container, trash can) �- _� c-- No employees with communicable diseases; cut and sores covered '�z �0 � 4 v Clean outer garments, no smoking, eating or drinking in prep area �� S &Z Handwashing at appropriate times L/ Minimize bare hand contact V Food& Utensil Storage, Handling: Dry storage of all goods, utensils, single serve items protected and not on ground �bL Lam. 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 ,L Food protected from outside contaminants, sneeze guards c� Food prep areas protected from contamination G v 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: _,-z Adequate supply of potable water �G 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 L' Toilet facilities adequate, clean Toxic materials properly labeled and stored ector Food perator FIEENUMBEf:�-- 3: c� is ACTION INITIALS DATE DAT TIME AM Z M r PHONE( ) `"I CELL( ) • O ez FAX( ) N E m 4 E M s s E A G M G O E E•MAILADDRESS SIGNED PHONED BACK❑ CALL RNED❑ SEEYOU ❑ AGAIN ALL❑ WAS IN ❑ URGENT❑ OBlueline FOl". =zolz LAI 601 r� s Temporary Event Form /\aoW are Event Name: Date: 3d U ��• Event Location: Time: 'QS Y QFO: Vendor Name/Organization �'�n(— ✓.aid/ 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 Cold holding<45° Hot holding>140° �— 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 7 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> 1401 Thermometers available and adequate; calibrated ±20, 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 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 Inspector Food Operator Temporary Event Form WK 6«, Event Name: a 11/0 Date: /�r A.,� nQ,`wN 5`'< Event Location- Time: JD: 3 4Qp X b. t� QFO: M Vendor Name/Organization ''� Ov�2r , �JIJSOR 0, Food Source&Temperature: Food from approved sources t7 No home canned/home prepared foods Ice from potable water source Food prepared offf site in approved food service facility Cold holding<450 f", Personne_ _ 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 I ©b► garments no smoking, eating or drinking in prep area _ �Handwashing at appropriate times N irnmiz -hand eor-vtac- 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<451 Hot holding: units clean, ability to keep foods> 1401 Thermometers available and adequate; calibrated ±20, 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 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 Inspector Food Operator