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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 C.~~l4~t~ ~ ~"f "'"t 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 OUT IN NA NO COS ~aG~~r ~d Equipment REquirements ,, 3 P~s U~vtafaons I~equire~~~~ Immediate Correction, ~~, Nt~t ~"a ~~~~c~ 14 Days Remarks ~~ ~ 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 5 t CL~c~.~,.r~ 4 t ;~ ____\ 3 t L• ~~l^I,A-.. ~ L~rr~tilS(~ ~^- a~~ ~ ~ ~ "_i. Inspected by: Print: u ~ ~~ Total F/U Received by jL~ Print: Title: Voo /AT~. ~ _