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Phi Gamma Delta 02.07.12
1. 11V lx VVVllll 1V1 liV--U -1-- - 1 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) a.� 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature O-UT TNT ` NA NO CGS Perswmel (Handling /Source Requirements 4 Pts Violations Require Immediate Correctxv Acton Remarks 6. Personnel with Infections Restricted/Excluded L'-' ( 7. Proper/Adequate Handwashin 8. Good Hygienic Practices (Eatin /Drinkin /Smoldn /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) 5 14. Water Supply - Approved Sources /Sufficient Capacity/Hot and Cold Under Pressure I acility and Equipment Requirements 4-5. Equipment Adequate to Maintain 16. Handwash Facilities Adequate art 17. Handwash Facilities with Soap a� 18. No Evidence of Insect Contamin 19. No Evidence of Rodents /Other 20. Toxic Items Properly Labeled/Stc 21. Manual/Mechanical Warewashing 22. Manager Demonstration of Know 23. Approved Sewage/Wastewater Di; 24. Thermometers Provided/Accurate 25. Food Contact Surfaces of Equipn 26. Posting of Consumer Advisories 27. Food Establishment Permit Corrective Action, Not to Exceed 91 ation Animals and Utensils Cleaned/Saniti or 3t Ti� Inspected by: '.. Print: 11- T- Received b Y� Print: Title: �