Pho Bo Vietnamese Noodle and Seafood 2

Person in charge present, demonstrates knowledge, and performs duties

Certified Food Protection Manager / Food Handler Certificates

Management, food employees, and conditional employees; knowledge, responsibilities, and reporting

Procedures for responding to vomiting & diarrheal events

Hands clean and properly washed

Adequate handwashing facilities supplied & accessible

Food-contact surfaces: cleaned & sanitized

Proper cooling time and temperatures

Proper cold holding temperatures (41°F/45°F)

Proper date marking and disposition

Toxic substances properly identified, stored, and used

Proper cooling methods used, adequate equipment for temperature control

Approved thawing methods used

Thermometers are provided and accurate

Food properly labeled; original container

Contamination prevented during food preparation, storage, and display

Personal cleanliness

Wiping cloths; properly used and stored

In-use utensils; properly stored

Single-use/single-service articles; properly stored, used

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Warewashing facilities, installed, maintained, used, test strips

Non-food contact surfaces clean

Physical facilities installed, maintained, and clean

Adequate ventilation and lighting; designated areas used

Permit (Current & Valid)