HomeMy WebLinkAboutRuthie's Cheesesteak Truck 2012.09.074°+ 3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (1 65 degrees Fahrenheit in 2 Hrs)
Item / Location /Temp/prraaturerrli ■f /�Mfl
vr
Total Inspected by: Print: �.
F/U
v � n r Received by Print: �� C l� �` ���� Title: j 1'(,C✓.
i
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashin
8. Good Hygienic Practices (Eatin /Drinkin /Smokin /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 Supply - Approved Sources /Sufficient Capacity/Hot and Cold Under Pressure
OUT `
3 Pts ,
TN `
N,'
NA
; . ",
NO
COS
'Facility and 7Equagrciient Requirements
Violaiions,Require.hnmediate Corectxon, Not,To.Exceed "1,0Da s" , -,, ,Reiinarks
"
15. Equipment Ade uate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soa 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 ) m/tem erature
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 Repair
26. Posting of Consumer Advisories Heimilich /Diselosure/ReminderBuffer Plate)
27. Food Establishment Permit
,Subtotal: -'
. ®theeNioIafiofi ` -'Re quire Corrective Aetion;.Not "fo Exceed 90 Da s "or the Next Inspect - Wliicliever_Cornes,First
5pt
l , ( *1lrl� l WO —, fQ- 1 S 5
4 p!
Total Inspected by: Print: �.
F/U
v � n r Received by Print: �� C l� �` ���� Title: j 1'(,C✓.