food establishment inspection report food ... - Andy's Web Tools

4-1 Characteristics & Use Limitations4-2 Design & Construction4-3 Numbers & Capacities4-4 Location & Installation4-5 Maintenance & Operation4-6 Cleaning of Equipment4-7 Sanitization4-8 Laundry4-9 Protection of Clean ItemsCODEREF.NON-CRITICAL ITEMSDESCRIPTION: These items relate to maintenance of food operations and cleanliness. These itemsare to be corrected by the next regular inspection or as stated.CorrectedY/N5 WATER, PLUMBING & WASTENo Non-Criticals Observed5-1 Water Source, Quality, Capacity5-2 Plumbing5-3 Mobile Water Tanks5-4 Sewage & Rainwater5-5 Refuse & Recyclables6 PHYSICAL FACILITIES6-1 Materials for Construction6-2 Design, Construction, Installation6-3 Numbers & Capacities6-4 Location & Placement6-5 Maintenance & Operation7 POISONOUS OR TOXIC ITEMS7-1 Labeling & Identification7-2 Supplies & Applications7-3 Storage & DisplayEDUCATION PROVIDED OR COMMENTSRECEIVED BY (PERSON IN CHARGE/TITLE)Jennifer SchubertINSPECTOR/TELEPHONE NUMBEREric Wilson/Norma L. Pratt, EPHS’EPHS NO.1322/915DATE06/26/2012FOLLOW-UPYES X NODATE OF FOLLOW-UPN/AMO 580-1977 (7-06)E6.37AThe Code References in the above section can beaccessed through the following link, Missouri Food Code.