HomeMy WebLinkAbout2018-9-8 - 150 Nevers Road - Temp Food Inspection Good Food Catering Temporary Event Form WK 6"'
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Event Name: y 4(ra M tce:A Date: 1 �G �`
Event Location: (' Time:
Vendor Name/Organization Ce-*-n+-z. '�•�,...��'�
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°4-',, +ro
Hot holding> 140'
Personnel:
Appropriate handwashing facilites (warm water, dispenser with hands free spigot, liquid soap,
paper towels, waste water container, trash can) {t,�.r� I,fil4) e cwj-� -
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 S,r4� uV—
Food & Utensil Storage, Handlin :
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 ±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
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Ware washing set up adequate to wash, rinse, sanitize L) C�
Sanitizer available; test strips available
Wiping cloths stored in sanitizing solution
Water SupplV&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:
17 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 Operat