HomeMy WebLinkAboutHoly Ravioli 06.22.12Item/Location/Temperature
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PersonneVI-la-ndling/Source,R"equi'rements
Violations Require Immediate Corrective Action� , Remarks-`
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6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smokin g/Other)
9. Approved. Source/Labeling
10, Sound Condition
11. Proper Handling of Read To -Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
✓
13. A roved S stems (HACCP Plans/Time as Public Health Control)
14. Water Su I - A roved Sources/Su Ca pacity/Hot and Cold Under Pressure
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NA
NO
COS
COS
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and Equipment Requirements
Facility an
Violations Require Immediate. Correction, Not To Excecd,10 Days _Rernaeks
15. Equipment Adequate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
.7
20. Toxic Items Properly Labeled/Stored/Used
---'21.
Manual/MechanicalWarewashing and Sanitizing at m/temperature
22. Manager Demonstration of Knowledge/Certified Food Manager
Approved Sewage/Wastewater Disposal Sys tem, Proper Disposal
-23.
24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit).
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
6. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
7. Food Establishment Permit
kilb,tntal:
the Next Whichever Comes First
I Other Violations - Require Cotre'cti-�e Action Not . to E.kde6d. 90 or�: Inspection Whi
Inspected by: AS Print:
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F[U Received y
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