HomeMy WebLinkAboutSonny Bryan's Smokehouse~ 1. Proper Cooling for Cooked/Prepazed Food
2. Cold Hoid (41 degrees Fahrenheit/45 degrees Fat~renheit)
3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item / Loc ation / Temperature
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6. Personnel with Infections Restricted/Excluded
7. Pro er/Ade uate Handwashin
8. Good Hygienic Practices (Eatin /Drinkin /Smokin /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
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/ 15. E ui ment Adequate 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 Warewashin and Sanitizin at ( ' m/tem erature
a/ 22. Mana er Demonstration of Knowled e/Certified Food Mana er
/ 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal
°°~ ' 24. Thermometers Provided/Accurate/Pro erly Calibrated (f2 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
To~ Inspected by: ~ Print:
v~U~~T~ Received by: ~, ~ Print:,~~ a:~~~ ~ ~~ i,
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