HomeMy WebLinkAbout2018-10-23 Inspection Brown Sugar M on V 4--
Temporary Event Form zo-'s-I
Event Name: A Date: Z
41
Event Location - kcime: p
QFO: -
Vendor Name/Organization
Foo Source&Temperature: br1SILL�{.
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<450
Hot holding> 1400
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 U-Y'.- Qp\'f%
Food & Utensil& Utensil Storage, Handling:
J Dry storage of all goods, utensils, single serve items protected and not on ground
�1Pt Cold storage: units clean, have working thermometers, internal emp <450
` Hot holding: units clean, ability to keep foods > 140°Ca4-<-*,)C)1\0S
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 C-&A +�-�1
Utensils cleaned and sanitized afer use or every 4 hours
Cleaning_:
Ware washing set up adequate to wash, rinse, sanitize @-, Cex- m)Ms" Y(1rd�
Sanitizer available; test strips available
]i 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 Opera r