HomeMy WebLinkAboutJimmy John'sItem / Loc ation / Temperature
° ' 6. Personnel with Infections Restricted/Excluded
I/' 7. Pro er/Ade uate Handwashin
8. Good Hygienic Practices (Eating/Drinking/Smokin /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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3 Pts zt~ rIA No cos Facility and ~guipment Requi~rements '
~rolations 'Re uire Immediate Cocrectian, Not To Exceed 10 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 ( m em erature
22. Mana er Demonstration of Knowled e/Certified Food Manager
23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal
24. Thermometers Provided/Accurate/Pro erl 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)
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r Vic~~ 27. Food Establishment Permit
atia~s --~ 1~ r~ireY~~zr~~~~~,°~cti~n, Nc~'t~! to Exc~;~1 ~Q -T~ .~.:~';h~~~~t Ins `ction, Whichever Cames First
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To a ~spected by: ~ Print: V ~~"'Z(1L.
F/U , Received by~ ~ ~ Pri~x:~' ~-~[~ ~~i ~F~ ~ T'~ A