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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 �, �T Received byAO'--