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HomeMy WebLinkAboutLa Madeline/ 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 ~ / 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ation / Temperature \ ~,7~ t~{~ /..~~'~' C~" cl~'•-% s,'~f~2r't~. J~" J~//u~;S~t= /'~1`~v~` ~TZy3r"1gZ` ~ksr~-=S~.tv~j'~~ ~~p-~ ~~ ~r~-Tl~r~'C t~c 1~`S ~ (~?v ~c.r~t L~/'~(-~~/~'ra~~ v~Is+~'S' ~3g~ ~~ `l~3$~~' N~usr~ia~~ ~~.~,.~, /ti'~r~ ~ ~~, ~y~u~ ~'~'~z~~~~~~~ o~rr mr ~r~, ~ro ca~ , ~;~~~~~~~~~1#~gf~i~urce T~~equ~ine~#s ~ ~ ° ~i~f~#~~zis:I~~~~ire' tinm~eliate Cc~^e~tiv~` ~z~~o~~ Remarles ~/ 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin I ~/ • ' 8. Good Hygienic Practices (Eating/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 Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ov~r u~ N~ Nt~ cos ~a~~tty aaa~l Equipmen~~~i~qufrcm~~its. . ~~ .. ~~ s Prs ~ioiati~r~s R~quire ~Cnrnecl~ate C~rtectic~n, Nat SI°ti~xceec~ 10 Davs ~.emarks Y,/ 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 Warewashing and Sanitizin at ( ) m/;t~m erature / 22. Mana er Demonstration of Knowled e/Certified Food na er ' ' 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal ~ 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees Fahrenheit) 4 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) `,~ 27. Food Establishment Pernut ~ 0'~l~S~La..- ~,+~ ~ ~, ~,,~ ~~n~ Rf~ ~ F/U i Inspected by: ' ~ S Prinr ~~~ ~~~.~ ~ ; ~ ° j •~ , Received by:: .;9,,,,,~ ;/~'..' rint: a(~. , a-f~ ~,t Title~~ ~ ,~.