HomeMy WebLinkAboutAston's Bakery 05.04.121. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
Cooking Temperatures
5. Rauid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT
4 Pts
IN :
NA.
NO
;COS
Personrnel/Haadling/Source Requirements 7.
Violations Require Immediate Corrective Action Remarks -.
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashin
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8. Good Hygienic Practices (Eatin /Drinkin /Smokin Other)
9. Approved Source/Labeling
10. Sound Condition
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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
OUT
3 Pts
IN
NA'
NO
COS
Facility and Equipment Requirements
Violations Require Immediate Correction „Not To Exceed 10 Days ! Remarks
15. Equipment Ade uate to Maintain Product Temperature
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16. Handwash Facilities Ade uate i
17. Handwash Facilities with Soap an
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18. No Evidence of Insect Contamination
19. No Evidence of Rodents /Other Animals
20. Toxic Items Properly Labeled/Stored/Used
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21. Manual/Mechanical Warewashing and Sanitizing at m/tem perature
22. Manager Demonstration of Knowledge /Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
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24. Thermometers Provided/Accurate/Properly Calibrated ( ±2 degrees Fahrenheit
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories ( Heimilich /Disclosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal Other Violations - Reauire Corrective Action, Not to Exceed 90 Days or the Next Insnection, Whichever. Comes First
'id Inspected by: ( h ” 6 Print: /1,"
YYes/ Received by: p� Print:` Title:
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