Use this food establishment inspection report to document compliance with risk factors and public health interventions across supervision, employee health, hygiene, handwashing, approved food sources, protection from contamination, TCS food controls, consumer advisories, chemical use, and HACCP procedures. It also covers good retail practices such as safe food and water, temperature control, labeling, pest control, personal cleanliness, utensil handling, warewashing, plumbing, waste, and facility conditions. Record observations, note temperatures, summarize sanitation status, and schedule follow up actions with signatures.
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