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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 'f 8. Good Hygienic Practices (Eatin /Drinkin /Smokin Other) 9. Approved Source/Labeling 10. Sound Condition v" 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 �^ 16. Handwash Facilities Ade uate i 17. Handwash Facilities with Soap an T 18. No Evidence of Insect Contamination 19. No Evidence of Rodents /Other Animals 20. Toxic Items Properly Labeled/Stored/Used i' 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 a/ 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: 1