HomeMy WebLinkAboutJD's Chippery~ ~~ ', '~'~~~q~s ~~ie , au~tr~':n~~di~te !Co~ecti~ue ;~;~r~n' ; ° xeinarxs
1. 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
Remarks
6. Personnel with Infections Restricted/Excluded
7. Pro er/Ade uate Handwashin
~ 8. Good Hy ienic 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
au'~' it*t NA No; cos Facility, ~nd Equipment Reqwrements
3~cs Uinlaticin~ Reauire Immecliate Correction, Not To Exceed 10 Days Remarks
~ 15. Equi ment Adequate to Maintain Product Temperature
/ 16. Handwash Facilities Adequate and Accessible
i/ 17. Handwash Facilities with Soap and Towels
,/ 18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
(~ 20. Toxic Items Pro erly Labeled/Stored/Used
~/' 2L Manual/Mechanical Warewashin and Sanitizing at ( m emperature
/~ 22. Mana er Demonstration of Knowled e/Certified Food Mana er
y~ 23. A roved Sewa e/Wastewater Dis osal System, Pro er Disposal
~./ ' 24. Thermometers Provided/Accurate/Pro erly Calibrated (t2 de rees Fahrenheit)
/ 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair
26. Postin of Consumer Advisaries (Heimilich/Disclosure/ReminderBuffer Plate)
~, 27. Food Establishment Pernut
Total ~spected by: k Print: V Y6 f ~L„Lj
v/UrnT„ Received by:~i~ 1. ) Print4^`V ~G ~~ ~ 4/ ~O[~-F/ TI~(WV ~""~ _