Loading...
HomeMy WebLinkAboutCafe Brazil (2)/ 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 /ilv~ ~`~-u~ %~~°F ~~• S~a~ ~~'~~~ ,~tW /~~°F ~j~ ~~ %L~'~~ ~n~~nrA /~i.~-/7~~ ~ 6. Personnel with Infections 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 Heal h Control 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure otrr 3 P~ u~ N~a Np Cos ~~~ility ~r1 ~quipmen~t Requir~inents Vic~tatit~s,~e~uire Immediate Cor~-ectivn, •;1*~ot~_~'o'~~~Ex~eed~ 10 Days Remarks ~ / 15. E ui ment Ade uate to Maintain Product Tem erature Ir 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilities ' h Soa and Towels - 18. No Evidence In ontamination ~ ~,~~ v^ 19. No Evidence o odents/Other Animals 20. Toxic ltems Pro erl Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizin at ( m/ m erature ,/~ ` 22. Mana er Demonstration of Knowled e/Certified Food Mana er ,4;a2 ~s. /~ ` 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal !' , 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air v^ 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) ' `` ' 27. Food ~stablishment Pernlit 5 t F`'~ f~lf+~ ~+''~f :~lC~til~ ~` I~//J ~`~~i~~'' 4 t ~ f Si 3 t A~- /~ ~ ~"115~7`~L ~~:r~"~ ~~ ~~ ~: „ ,~~a~r1.~ ~~ ~ ~-~~-' Total Inspected by: ~L Print: ~ • ~~~~ ~ ~ F/U Received by: ~, r~ . ~~ ~ V~ ~ ! Print~ ` ~' jl ~~-~ ~ h-~.~ ~d~°~v~/ Titl~• ~) ~ ',~.`~~ P ~ ~~•~ Yea / Nn