Title Page

  • Conducted on

  • Prepared by

  • Location

Critical Observations

A101 Temperature Control - Non Process Related

  • Cold TCS foods are not maintained at 41 F or below.

A103 Temperature Control - Non Process Related

  • Hot TCS foods aware not maintained at 140 F or above.

A107 Temperature Process Related Temperature Issue

  • TCS foods properly handled at proper temperature & not temperature abuses before being displayed.

A105 Temperature Control - Process or Equipment

  • TCS foods properly handled at proper temperature & not temperature abused before being displayed.

A109 Temperature Control - Equipment Check

  • Hot-held foods reheated to 165 F or 15 seconds. <br>* HACCP Check of Rethermalized products & Sizzli*

A115 Food Handling

  • Foods not protected from contamination.

A117 Food Handling - Contamination

  • Foods on display not protected from contamination.

A119 Food Handling

  • TCS foods in code.

A121 Food Handling

  • Foods from approved commercial suppliers & in sound condition.

A123 Equipment & Untensils

  • Food contact surfaces of equipment & utensils durable, non-toxic & made of safe materials.

A125 Equipment & Utensils

  • Food contact surfaces are cleaned & sanitized.

A127 Equipment & Utensils

  • Chemical sanitizer solutions maintained at proper concentration & temperature.

A129 Cleaning & Sanitation

  • Chemicals are used correctly & used only for intended purpose.

A131 Personal Hygiene

  • Hands washed after contamination or changing gloves.

A133 Personal Hygiene

  • Food service gloves worn when handling food/food contact surfaces.

A135 Personal Hygiene

  • Associate health policy followed.

A139 Facilities & Controls

  • Air gaps/back flow prevention devices in place

A143 Facilities & Control

  • Pest management is effective.

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