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HomeMy WebLinkAboutThomas Marino's Automotive-~ 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good Hy ienic Practices (Eatin /Drinking/Smoking/Other) `/ 9. Approved Source/Labeling a/ ~ ~ ~ .~ ~ 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 otrr nv ~a a~c~ eas ~a~tx€~ ~~ E~~ipment .RequirEmen~s . . 3 P~s'~~ ~Y~~~~~s:~R~u1re ~mrnediate Correction> Noi '~o~ Exceed Fi10 Days Remarks ~~~~ ~ / 15. E ui ment Ade uate to Maintain Product Tem erature o/ 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 Warewashin and Sanitizin at m tem erature a/ 22. Mana er Demonstration of Knowled e/Certified Food Man er i/' 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees Fahrenheit) °""' ' 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 ~~utt~tc~zat: ,° "SC~e~r °~fcilt~~i~ -,.~. "'" ~ti~ii „~~t:~;:~atc~~i'"~~ tAa s.~~~~~~~t Ins ecti~n, `Whictrew~r Cornes F'irst ', s t ~ ~;a ~/~` ~. ~`.Z~, _ ~ /~~ ~~ 4t Tot'dl" Inspected by: ~ ~ ~ Print ~~ ~ o, ~~ ~ ~ ~ Yec/Nn Received by: _ Print:~ /~ ~ ~ ~~ '. Title: ~~ F/U ~ ~I~ % / ' G .