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HomeMy WebLinkAboutHoly Ravioli 06.22.12Item/Location/Temperature OUT ts --I-,T--NTA�� NO COS PersonneVI-la-ndling/Source,R"equi'rements Violations Require Immediate Corrective Action� , Remarks-` t"', 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 OUT,,�: I LN NA NO COS COS rem 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: cte Tota F[U Received y Received by�-- Print/,