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HomeMy WebLinkAboutDelta Delta Delta'~ 1. Proper Cooling far Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures 5. Ranid Reheatine (165 degrees Fahrenheit in 2 Hrsl Item / Loc ation / Temperature o~r ` ~rr r~A rrc~ cas ~~~,~~~~a~~f~cc~urce R~gutijren~~~s `~ p~ ~ ;~ '~?~~~~ts~" ixir~;]znmediate Cc~rre~ti~~ ~S~u~i; _ . .~ ~ Re~~ks / 6. Personnel with Infections Restricted/Excluded '~ 7. Pro er/Ade uate Handwashin 8. Good H ienic Practices (Eating/Drinking/Smoking/Other) 1/ 9. Approved Source/Labeling / 10. Sound Condition ~/ 1 l. 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 atrr ~r rr~ rrn cos ~a+~ilfl~ a~id =Eguipment ~Requirem~nts 3 Pts , V,iala~i~rns;:Re~tzire,7~nrnediate Carrection, 'Not Tc~ Exceed; 10 Days Remarks ;/ 15. E ui ment Ade uate to Maintain Product Tem erature v 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 Sanitizing at ( temperature +i 22. Mana er Demonstration of Knowledge/Certified Food Mana 23. A roved Sewa e/Wastewater Dis osal System, 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 Permit ~ 1.~ r-c~l~~ ~' ~ v~~ ~~.ri ~,~i6r~ ~ ~ri~~~ 1 Inspected by: ~ ~ ! ~ ~ Print: ~ ~,9A- ~~~ ~ i F/U Received by: ~,+~ ~ Print: _ ~ ~~- ~ ; ~?_ ~~~ Title: ~ ~!~f ~-h~^ ~,.... ~,.r_