HomeMy WebLinkAbout2018-10-28 Teds Inspection Temporary Event Form a nj�e�
Event Name: j1(, - C� n 40WN 8�'f
Event Location: Time: p -
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Vendor Name/Organization I C415 C." Vk
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Food Source &Temperature: _
Food from approved sources ��i�� — ��Zr C LI?
No home canned/home prepared foods
P� 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,
J paper towels, wastewater container,trash can)Ar� u"
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 vkrjrL,
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<45'
_ Hot holding: units clean, ability to keep foods> 1400
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
17 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)
Pre _
All food contact surfaces easlily cleanable, intact
Floors clean, easliy cleanable
—� Walls and ceilings protect against contaminants
7 Garbages adequate, rodent proof, non-absorbent ;,
Toilet facilities adequate, clean
Toxic materials properly labeled and stored
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Inspector Food O erator