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Operators aware of complaints <br />Reported illnesses by employee or family members (symptoms) <br />Record/Logs for ill or injured employees <br />'7;* . . . • - <br />Gloves available / Utensils available to portion food Temperatures of refrig unit(s) used to store suspect food: . <br />: • A otev:: ; • <br />red--64 <br />•-• <br />( Itt,114 3 1 ,-097 <br />'-egcr(c)V19{ <br />— <br />—4' <br />optilknikaltON FROCEs$11-VeiTi-tarififiN.0‘.- <br />..,„• • . Sanitizer co-ncentratiqn levels checked xoutinely <br />SIORAUE • <br />Appropriate storage area for sanitized-utensil/equipment N/A Available live or fresh seafood <br />Available shell fish tags sTgooms N/A <br />Available and operational restrooms N/A Raw eggs used to prepare suspect food(s) <br />Complete hand wash station (hot water, soap and tOwels) N/A Available samples of suspect foods <br />Temps. of suspect foods at various stages throughout preparation pi-ocess <br />Ingredients, proper storage for ingredients, and origin of ingredients of <br />L suspect food(s) <br />Describe cooking, cooling, reheating, and storage process of suspect <br />food <br />Properly stored foods•to avoid contamination . <br />Designated storage of chemicals and cleaning supplies away • <br />from food prep. and food storage <br />..0)RT42.1? PO:OD IVIA$X.0-4W <br />. : i . • . <br />' <br />Food delivery procedures (delivery method, time and te p. at arrival) <br />Location of foods prepared (restaurant, home,,other) <br />Types of foods prepared simultaneously <br />Preparation process oper-atots practice wen preparing suspect food(s) <br />Proper sanitizing methods in use / sanitizer level: <br />Sapitizer in use for iAensils/cloth towels-duripWbetween use <br />Properly operating eq?.tip.:/ properly plumbed equig:to avoid- • <br />sewage back-up/cross contam. (Recent sewage prOblems reported) <br />STATION • _ . <br />Complete hand wash station (hot water, soap, towels <br />Food handlers washing hands between tasks <br />Accessible hand wash sink in desirable location <br />Bare hand contact with food <br />Functional probe thermometer available and in se <br />Tea-Ferature lags mailable <br />Food temperkurres of suspect food(s): <br />Temperatures of PIT in steam tables, salad bars, and refrig. units: