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
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Tot'dl" Inspected by: ~ ~ ~ Print ~~ ~ o, ~~ ~ ~ ~
Yec/Nn Received by: _ Print:~ /~ ~ ~ ~~ '. Title: ~~
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