HomeMy WebLinkAboutTaco Diner 2012.07.19Item/Location/Temperature
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 SUUpIy - Approved Sources /Sufficient Capacitv/Hot and Cold Under Pressure
15. Equipment Ade uate 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
20. Toxic Items Properly Labeled /Stored/Used
. -21._, Manual/Mechanical Warewashing and Sanitizing at ( )ppnvtemperature
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 /Disclosure/RerninderBuffer Plate)
PO 27. Food Establishment Permit
Subtotal Other violations - Re uire Corrective Action, Not to Exceed 90 Da s or the Next Ins' ection, Whichever Comes First"
5pt 1. /i = /� 1'2�iz.✓!� X
3pt 104
Inspected b ,
Total P y Print: ��"
F/U
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