Title Page
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Facility Name
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Inspection Date & Time
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Owner/Permittee
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Facility Address
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EHS
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Service
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Result
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Action
GENERAL INFORMATION
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Phone #
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Email Address
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Mailing Address
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Time in
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Time Out
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EH Office number
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Program Identifier
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Certified Food Proteection Manager
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Expiration Date
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FA
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PR
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SR
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PE
CRITICAL RISK FACTORS
EMPLOYEE HEALTH, HYGIENE & KNOWLEDGE
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1a. Demonstration of knowledge
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Major
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Minor
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1b. Food safety certification
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Major
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Minor
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2. Communicable disease, reporting , restrictions &
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Major
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Minor
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3. No discharge from eyes, nose and mouth
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Major
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Minor
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4. Proper eating, drinking or tobacco use
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Major
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Minor
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PREVENT CONTAMINATION BY HANDS
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5. Hands clean and properly washed; proper glove use
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Major
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Minor
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6. Adequate handwashing facilities; supplied and accessible
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Major
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Minor
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TIME AND TEMPERATURE RELATIONSHIP
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7. Proper hoy and cold holding temperatures
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Major
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Minor
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8. Time as a public health control, procedures & records
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Major
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Minor
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9. Proper cooling methods
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Major
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Minor
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10. Proper cooking time and tempearture
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Major
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Minor
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11. Proper reheating procedures for hot holding
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Major
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Minor
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PROTECTION FROM CONTAMINATION
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12. Returned and re-service of food
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Major
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Minor
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13. Food in good condition, safe and unadulterated
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Major
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Minor
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14. Food contact surface, clean and sanitized
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Major
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Minor
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FOOD FROM APPROVED SOURCES
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15. Food obtained from approved source
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Major
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Minor
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16. Compliance with shell stock tags, condition, display
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Major
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Minor
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17. Compliance with Gulf Oyster Regulations
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Major
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Minor
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ADDITIONAL CRITICAL RISK FACTORS
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18. Compliance with vartiance, specialized process & HACCP
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Major
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Minor
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19. Consumer advisory provided for raw/undercook food
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Major
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Minor
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20. Licensed health care facilities/public & private schools prohibited foods not offered
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Major
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Minor
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21a. Hot water available
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Major
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Minor
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21b. Water available
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Major
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Minor
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22. Sewage and wastewater properly disposed
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Major
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Minor
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23. No insect, rodent, birds or animals present
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Major
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Minor
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GOOD RETAIL PRACTICES
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Preventive measures that can reduce food borne illness
SUPERVISION
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24. Person in charge present and performs duties
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25. Personal cleanliness and hair restraints
GENERAL FOOD SAFETY REQUIREMENTS
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26. Approved thawing methods used, frozen food
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27. Food separated and protected
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28. Washing fruits and vegetables
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29. Toxic substances properly identified, stored and used
FOOD STORAGE/DISPLAY/SERVICE
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30. Food storage, food storage containers identified
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31. Consumer self service
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32. Food properly labeled & honestly presented
EQUIPMENT/UTENSILS/LINENS
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33. Nonfood-contact surfaces clean
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34. Warewash facilities, installed, maintained, used, test equipment
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35. Equipment/utensils approved, installed; good repaired; capacity
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36. Equipment, utensils and linens; storage and use
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37. Adequate ventilation and lighting, designated areas, use
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38. Thermometers provided and accurate
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39. Wiping cloths; properly used and stored
PHYSICAL FACILITIES
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40. Plumbing; fixtures, backflow devices, drainage
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41. Garbage and refurse properly disposed; facilities maintained
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42. Toilet facilities properly constructed, supplied, cleaned
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43. Premises, personal/cleaning items; vermin proofing
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44. Floors, walls and ceiling properly built, maintained and clean
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45. No unapproved sleeping quarters
SIGNS/REQUIREMENTS
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46. Signs posted, last inspection report available
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47. Permits available
COMPLIANCE & ENFORCEMENT
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48. Plan review
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49. Samples Collection
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50. Impoundment/VC&D
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51. Permit Suspension
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52. Multiple Major Critical Risk Violations / Increased Risk to Public Health
SIGN OFF
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PIC/Owner Signature
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EHS Signature