Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Time as a Public Health Control Application Denver Retail Food Establishment Regulations Facility Name:_____________________________________________________________________________ Address:__________________________________________________________________________________ Food Product:_____________________________________________________________________________ Ingredients (including flavorings, dyes, colors, etc.):_________________________________________________ __________________________________________________________________________________________ Assembly Procedure (beginning to end) - procedure for finished product, including time frame: __________________________________________________________________________________________ __________________________________________________________________________________________ __________________________________________________________________________________________ __________________________________________________________________________________________ Time Control Begins at: Cooking Completion (Time when food is finished cooking; ex. pizza removed from oven) Temperature Control Removal (Time when food is removed from temperature control, including hot-holding or refrigeration) Room Temperature Ingredient(s) Assembly (Start of food assembly when using room temperature ingredients; ex. Tuna salad) Food Location During Time Holding:_________________________________________________________ (How and where service to the customer is accomplished, i.e. buffet, counter, etc.) Labeling Method:__________________________________________________________________________ (i.e. Laminated cards; sticker labels, etc.; Label must clearly indicate time when food shall be cooked, served, or discarded) Disposal Time (Maximum 4-hour limit):__________________________________________________________ Disposal Method (i.e. garbage, compost, etc):______________________________________________________ __________________________________________________________________________________________ I agree to follow the procedures outlined in this application and understand that failure to do so may result in a documented violation of Chapter 23, Denver Retail Food Regulations. Signature of Operator:__________________________________ Date:______________________________ *Any changes in recipe or procedure shall be approved in advance by Denver Dept. of Environmental Health **Management shall maintain this approved written procedure at the above location and shall provide it to the Environmental Health Specialist upon request. Questions or comments may be directed to Denver Dept. of Environmental Health, Public Health Inspection Division, at (720) 865-5450 or contact your Environmental Health Specialist. (This section to be completed by the Environmental Health Specialist) Facility ID:______________________ Procedures Approved: Yes No EHS Signature:_________________________________________ Date:_____________________________ Comments:________________________________________________________________________________ __________________________________________________________________________________________ __________________________________________________________________________________________ G:\Public Health Inspection\FoodFacilities\Inspector Resources\Wonderful World of Food Safety\Logs mod. 10/08 by DME