HomeMy WebLinkAboutKappa Sigma Fraternity1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
' 4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item / Loc ation / Temperature
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6. Personnel with Infecuons Restricted/Excluded
7. Pro er/Ade uate Handwashin
8. Good H ienic Practices (Eatin /Drinkin /Smoking/Other)
'~ 9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw / Cooked Foods / Other
13. Approved Systems (HACCP Plans/Time as Public Health Control)
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
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~ 15. E ui ment Ade uate to Maintain Product Tem erature
~ 16. Handwash Facilities Ade uate and Accessible
~ 17. Handwash Facilities with Soa and Towels
/ 18. No Evidence of Insect Contamination
~ 19. No Evidence of Rodents/Other Animals
« 20. Toxic Items Pro erl Labeled/Stored/Used
21. Manual/Mechanical Warewashin and Sanitizin at ( p temp
22. Mana er Demonstration of Knowled e/Certified Food Mana er
23. A roved Sewage/Wastewater Dis osal System, Pro er Dis osal
24. Thermometers Provided/Accurate/Pro erly Calibrated (t2 de rees Fahrenheit)
/ 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air
~/ 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
~ 27. Food Establishment Permit
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F/U Received by jL~ Print: Title:
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