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Half Shells
i ~~ i ~ ~ ~~ ~ ~~ ~ ~~s ~~~.~~ ~~~~~~~~~ ~: ~~~ ~~~~ ~~i 4 er~ ~ '~,~~~~#~~1~~'=~~m~~at~ ~~~~~~e!`~C1~c~xi Remarks /' 6. Personnel with Infections Restricted/Excluded r/' 7. Pro er/Ade uate Handwashin / 8. Good H ienic Practices (Eating/Drinkin /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 ou~ , 3 pts `~+r rtA No C!~s F~~y:~d ~q~~neut;Rec~wi,remerifs . ~icr~a~~~is~ t~'~~Itrimediate Co"~tectian, ~c~t To E~ceed 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 Soap 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 Warewashing and Sanitizing at temperature / 22. Mana er Demonstration of Knowled e/Certified Food er '' ; 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Disposal / 24. Thermometers Provided/Accurate/Pro erl Calibrated (f2 degrees Fahrenheit) 25. Food Contact Surfaces of ui ment and Utensils Cleaned/Sanitized/Good Repair t/' 26. Postin of Consumer Advisories (Heimilich/Disclosare/Reminder/Buffer Plate) . ~ 27. Food Establishment Permit ~~ Inspected by• Print v~. ~~~~ - ~ F/U Received by~ _ Print/t,f.. 'Q~ _ ~'~~~^ Titl~ vo.. ~,.r,.