HomeMy WebLinkAboutla Madeleine 05.15.12Item/Location/Temperature
FU
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashin
8. Good Hygienic Practices (Eating/Drinking/Smoking/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)
14. Water SUDDIv - Approved Sources /Sufficient Camcitv/Hot and Cold Under Pressure
✓ 15. Equipment Ade uate to Maintain Product Temperature
16. Han
dwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
✓' 18. No Evidence of Insect Contamination
19. No Evidence of Rodents /Other Animals
............ .
20. Toxic Items Properly Labeled /Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at ( )pplivtemperature
22. Manager Demonstration of Knowledge /Certified Food Manager,
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated ( ±2 degrees Fahrenheit)
25. Food Contact Surfaces of Equipment and Utensils Cleaned /Sanitized/Good Rc
26. Posting of Consumer Advisories ( Heimilich /Disclosure/ReminderBuffer Plate
27. Food Establishment Permit
Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever C
Inspected by: 0 Print: ljo..
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