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HomeMy WebLinkAboutPenne Pomodoro~ r~ ~ / ~ F ~ " ~ . '' ~ ~ ~~ , u ~ „ ,.. 6. ~ Petsonnel with Infections Restricted/Excluded r , 7. Pro er/Ade uate Handwashin 8. Good H gienic Practices (Eating/DrinkinQ/Smoking/Otber) /' 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 ot7'T 3 pts tN zvA No Cf3s ~ Ti~~llty* ~ti °Eqt~uipment Requirelm~uts ; UiciYatioxas~'R ` uire Immedi~te Correetion, Not `To ~xce~d 10 Days Remarks . ~F . . , r °' , 15. Equi 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 erly Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizin at ( /tem erature -^ -' 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal ~ 24. T'hermometers Provided/Accurate/Pro erl Calibrated (f2 de rees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Piate) Subtotal' : ~~LX~ i'-ll~ ~ ; ~i#~S ,,. 27. Food Establishment PermiC ~k~'e~F~ ,"~~~~I, ~D~:"~0~~.+~~E:~m~~:~t~ .S.C?~'.i~1~ ~G7C.~ ~TlS P•C~1t7I1, ~~l1G~i£tlCl'~OTil~5 ~'"'TI'St 5~ ~ _ ~ , ~ ~~P~r' t 1~-ti~ ~ ~- 3 ~t/ /~" T~ F/U Inspected by: ~ Received b . C , i _ w ~A, , . Print: V~ ~'L1„ L Print: ~ ~ ~ ~ I . ~ ~ n, ~,~~~ ~~ Title~i r ~ ~