standard 6: establishment file worksheet€¦ · web viewestablishment file worksheet. file...
TRANSCRIPT
Voluntary National Retail Food Regulatory Program Standards – January 2011
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 1Risk Factor and Food Code Interventions
Establishment NameEl Meson
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number880 / 77
Inspection Date(Start Point)
11-15-11Reference to localInspection items 3.4 3.2, 4.5
Select One
YES x
Or
NO
Start Point InspectionViolations
x x
Was on-site corrective action taken?
Yes, RL
Was follow-upcorrective action taken?
Yes, RE
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RE Reinspection
RL Relocated
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
Voluntary National Retail Food Regulatory Program Standards – January 2011
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 2Risk Factor and Food Code Interventions
Establishment NameMadison Country
ClubUnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?Permit Number
68
Inspection Date(Start Point)
6-23-11Reference to localInspection items 3.2
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, RL
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RL Relocated
Voluntary National Retail Food Regulatory Program Standards – January 2011
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 3Risk Factor and Food Code Interventions
Establishment NameNiju Investment
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number316
Inspection Date(Start Point)
9-28-11Reference to localInspection items 5.1
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Was follow-upcorrective action taken?
Yes, RE
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RE Reinspection
Voluntary National Retail Food Regulatory Program Standards – January 2011
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 4Risk Factor and Food Code Interventions
Establishment NameRediGo #5
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number2118 / 14
Inspection Date(Start Point)
1-30-12Reference to localInspection items 3.6 3.4 3.2
Select One
YES
Or
NO x
Start Point InspectionViolations
x x x
Was on-site corrective action taken?
Yes, VDF Yes, VDF No
Was follow-upcorrective action taken?
Yes, RE
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Voluntary National Retail Food Regulatory Program Standards – January 2011
RE Reinspection
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 5Risk Factor and Food Code Interventions
Establishment NameHappy Moose
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1833 / 07
Inspection Date(Start Point)
12-27-11Reference to localInspection items 3.4 3.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x x
Was on-site corrective action taken?
No No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Voluntary National Retail Food Regulatory Program Standards – January 2011
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 6Risk Factor and Food Code Interventions
Establishment NameManny’s Place
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number23
Inspection Date(Start Point)
10-6-11Reference to localInspection items 3.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/ Acronym/ Acronym/
Voluntary National Retail Food Regulatory Program Standards – January 2011
Notation Definitions Notation Definitions Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 7Risk Factor and Food Code Interventions
Establishment NameAtlas Cinema
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number450
Inspection Date(Start Point)
12-28-11Reference to localInspection items 3.4
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, VDF
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Voluntary National Retail Food Regulatory Program Standards – January 2011
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 8Risk Factor and Food Code Interventions
Establishment NameThe Brickhouse
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number928 / 04
Inspection Date(Start Point)
1-27-10Reference to localInspection items 3.4 45, 4.6
Select One
YES
Or
NO x
Start Point InspectionViolations
x x
Was on-site corrective action taken?
No No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Voluntary National Retail Food Regulatory Program Standards – January 2011
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 9Risk Factor and Food Code Interventions
Establishment NameLino’s
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number652 / 02
Inspection Date(Start Point)
4-27-11Reference to localInspection items 3.6 3.4 3.2, 7.1
Select One
YES
Or
NO x
Start Point InspectionViolations
x x x
Was on-site corrective action taken?
Yes, VDF No No
Was follow-upcorrective action taken?
Was enforcement action taken?
Voluntary National Retail Food Regulatory Program Standards – January 2011
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 10Risk Factor and Food Code Interventions
Establishment NameWalgreens #05820
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number2194
Inspection Date(Start Point)
4-5-10Reference to localInspection items 3.2, 3.6
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, VDF
Was follow-upcorrective action taken?
Voluntary National Retail Food Regulatory Program Standards – January 2011
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 11Risk Factor and Food Code Interventions
Establishment NameSun Plum
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number649 / 03
Inspection Date(Start Point)
1-18-11Reference to localInspection items 3.4 3.4 2.2, 2.3 3.2, 4.6 2.4
Select One
YES x
Or
NO
Start Point InspectionViolations
x x x x x
Was on-site corrective action taken?
No No Yes No Yes, TR
Was follow-up
Voluntary National Retail Food Regulatory Program Standards – January 2011
corrective action taken?
Yes, RE Yes, RE Yes, RE Yes, RE Yes, RE
Was enforcement action taken? Yes, OH
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
TR Level One Training
OH Office Hearing
RE Reinspection
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 12Risk Factor and Food Code Interventions
Establishment NameHighwater Tavern
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number769
Inspection Date(Start Point)
8-11-11Reference to localInspection items 2.4
Select One
YES
Or
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Voluntary National Retail Food Regulatory Program Standards – January 2011
NO xWas follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 13Risk Factor and Food Code Interventions
Establishment NameItalian Amer. Club
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number524
Inspection Date(Start Point)
11-2-10Reference to localInspection items 7.1, 3.2
Select One
YES Start Point InspectionViolations
x x
Voluntary National Retail Food Regulatory Program Standards – January 2011
Or
NO x
Was on-site corrective action taken?
No No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 14Risk Factor and Food Code Interventions
Establishment NamePranzo
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number996
Inspection Date(Start Point)
2-18-11Reference to localInspection items 5.1
Select One
Start Point
Voluntary National Retail Food Regulatory Program Standards – January 2011
InspectionViolations
x YES x
Or
NO
Was on-site corrective action taken?
Yes
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 15Risk Factor and Food Code Interventions
Establishment Name‘S’ Generation Ctr.
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number629 / 07
Inspection Date(Start Point)
4-27-11Reference to local 4.4
Select One
Voluntary National Retail Food Regulatory Program Standards – January 2011
Inspection items
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 16Risk Factor and Food Code Interventions
Establishment NameKirtland Middle
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number343 / 08
Inspection Date(Start Point)
Voluntary National Retail Food Regulatory Program Standards – January 2011
2-7-11Reference to localInspection items 3.2, 7.1
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 17Risk Factor and Food Code Interventions
Establishment Name7-ELEVEN
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
Bare HandContact
withReady-to-
Eat
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
Was the Written
ProcedureFollowed?
Permit Number1166 / 03
Voluntary National Retail Food Regulatory Program Standards – January 2011
Inspection Date(Start Point)
11-30-10
marking, rapid cooling)
PHF implemented
Reference to localInspection items 3.2, 4.5 2.4
Select One
YES x
Or
NO
Start Point InspectionViolations
x x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Yes, RE Yes, RE
Was enforcement action taken? Yes, OH
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
OH Office Hearing
RE Reinspection
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 18Risk Factor and Food Code Interventions
Establishment NameAuction Alley Time/
Temperature Bare Hand Employee
Was the Written
Voluntary National Retail Food Regulatory Program Standards – January 2011
Permit Number114 / 23
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Contact with
Ready-to-EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
HealthControl
system ofpolicy
implemented
ProcedureFollowed?
Inspection Date(Start Point)
9/13/11
Reference to localInspection items 4.5, 4.6
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Yes, RE
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RE Reinspection
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 19
Voluntary National Retail Food Regulatory Program Standards – January 2011
Risk Factor and Food Code InterventionsEstablishment NameThe Fairways (LL)
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1720
Inspection Date(Start Point)
8-25-11Reference to localInspection items 3.4 3.2
Select One
YES
Or
NO x
Start Point InspectionViolations
x x
Was on-site corrective action taken?
No No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
Voluntary National Retail Food Regulatory Program Standards – January 2011
File Number: 20Risk Factor and Food Code Interventions
Establishment NameFairways (1st floor)
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1719 / 02
Inspection Date(Start Point)
8-25-11Reference to localInspection items 4.6, 3.2
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENT
Voluntary National Retail Food Regulatory Program Standards – January 2011
ESTABLISHMENT FILE WORKSHEETFile Number: 21
Risk Factor and Food Code InterventionsEstablishment Name
New Wong’s
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number88 / 02
Inspection Date(Start Point)
3-3-11Reference to localInspection items 3.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
Voluntary National Retail Food Regulatory Program Standards – January 2011
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 22Risk Factor and Food Code Interventions
Establishment NameCity of Wickliffe
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number241
Inspection Date(Start Point)
7-25-11Reference to localInspection items 5.1
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
Voluntary National Retail Food Regulatory Program Standards – January 2011
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 23Risk Factor and Food Code Interventions
Establishment NameP’ville Food Mart
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1385
Inspection Date(Start Point)
8-10-11Reference to localInspection items 3.4
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, VDF
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Select One
Voluntary National Retail Food Regulatory Program Standards – January 2011
File Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 24Risk Factor and Food Code Interventions
Establishment NameTarget
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1813
Inspection Date(Start Point)
11-9-11Reference to localInspection items 7.2
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Voluntary National Retail Food Regulatory Program Standards – January 2011
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 25Risk Factor and Food Code Interventions
Establishment NameNormandy
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number110 / 02
Inspection Date(Start Point)
2-13-12Reference to localInspection items 3.4 3.2
Select One
YES
Or
NO x
Start Point InspectionViolations
x x
Was on-site corrective action taken?
No No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Voluntary National Retail Food Regulatory Program Standards – January 2011
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 26Risk Factor and Food Code Interventions
Establishment NameAngie’s Pizzeria
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1742
Inspection Date(Start Point)
8-2-11Reference to localInspection items 3.4
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, VDF
Was follow-upcorrective action taken?
Yes, RE
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Voluntary National Retail Food Regulatory Program Standards – January 2011
RE Reinspection
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 27Risk Factor and Food Code Interventions
Establishment NameBoston Market
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number827
Inspection Date(Start Point)
1-10-12Reference to localInspection items 3.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Voluntary National Retail Food Regulatory Program Standards – January 2011
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 28Risk Factor and Food Code Interventions
Establishment NameCampola’s
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number171 / 07
Inspection Date(Start Point)
2-10-12Reference to localInspection items 7.1
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, RL
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/ Acronym/ Acronym/
Voluntary National Retail Food Regulatory Program Standards – January 2011
Notation Definitions Notation Definitions Notation Definitions
RL Relocated
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 29Risk Factor and Food Code Interventions
Establishment NameSumo Boy
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1579 / 77
Inspection Date(Start Point)
12-16-11Reference to localInspection items 2.3, 6.2 4.5
Select One
YES
Or
NO x
Start Point InspectionViolations
x x x
Was on-site corrective action taken?
No No No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Voluntary National Retail Food Regulatory Program Standards – January 2011
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 30Risk Factor and Food Code Interventions
Establishment NameMike’s Market
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number513
Inspection Date(Start Point)
3-19-09Reference to localInspection items 15
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, VDF
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Voluntary National Retail Food Regulatory Program Standards – January 2011
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 31Risk Factor and Food Code Interventions
Establishment NameKirtland Diner
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1867
Inspection Date(Start Point)
1-5-12Reference to localInspection items 3.4 3.4 3.2, 2.3 3.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x x x x x
Was on-site corrective action taken?
Yes, VDF No No Yes No
Was follow-upcorrective action taken?
Was enforcement action taken?
Voluntary National Retail Food Regulatory Program Standards – January 2011
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 32Risk Factor and Food Code Interventions
Establishment NameAngelo’s
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1105 / 08
Inspection Date(Start Point)
3-30-11Reference to localInspection items 3.4 7.1, 3.2 2.4
Select One
YES x
Or
NO
Start Point InspectionViolations
x x x
Was on-site corrective action taken?
No No No
Was follow-upcorrective action taken?
Voluntary National Retail Food Regulatory Program Standards – January 2011
Was enforcement action taken? Yes, OH & TR Yes, OH & TR Yes, OH & TR
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
OH Office Hearing
TR Level One Training
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 33Risk Factor and Food Code Interventions
Establishment NamePine Ridge Snack
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1085
Inspection Date(Start Point)
7-25-11Reference to localInspection items 3.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-up
Voluntary National Retail Food Regulatory Program Standards – January 2011
corrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 34Risk Factor and Food Code Interventions
Establishment NameDon Tequilla
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number249
Inspection Date(Start Point)
11-14-11Reference to localInspection items 2.3 4.6
Select One
YES
Or
Start Point InspectionViolations
x x
Was on-site corrective action taken?
No No
Voluntary National Retail Food Regulatory Program Standards – January 2011
NO xWas follow-upcorrective action taken?
Yes, RE
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RE Reinspection
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 35Risk Factor and Food Code Interventions
Establishment NameChuck E. Cheese
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number593 / 07
Inspection Date(Start Point)
1-3-12Reference to localInspection items 3.4
Select One
YES Start Point InspectionViolations
x
Voluntary National Retail Food Regulatory Program Standards – January 2011
Or
NO x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 36Risk Factor and Food Code Interventions
Establishment NamePerry High
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1270
Inspection Date(Start Point)
1-20-11Reference to localInspection items 3.4
Select One
Start Point
Voluntary National Retail Food Regulatory Program Standards – January 2011
InspectionViolations
x YES x
Or
NO
Was on-site corrective action taken?
Yes, RL
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RL Relocated
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 37Risk Factor and Food Code Interventions
Establishment NamePapa Joe’s
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1120 / 05
Inspection Date(Start Point)
1-5-12Reference to local 3.4 7.2
Select One
Voluntary National Retail Food Regulatory Program Standards – January 2011
Inspection items
YES x
Or
NO
Start Point InspectionViolations
x x
Was on-site corrective action taken?
No No
Was follow-upcorrective action taken?
Yes, RE Yes, RE
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RE Reinspection
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 38Risk Factor and Food Code Interventions
Establishment NameLaVera
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number48 / 03
Inspection Date(Start Point)
Voluntary National Retail Food Regulatory Program Standards – January 2011
1-26-12Reference to localInspection items 3.4 3.2
Select One
YES
Or
NO x
Start Point InspectionViolations
x x
Was on-site corrective action taken?
No No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 39Risk Factor and Food Code Interventions
Establishment NameLure Bistro
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
Bare HandContact
withReady-to-
Eat
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
Was the Written
ProcedureFollowed?
Permit Number871 / 04
Voluntary National Retail Food Regulatory Program Standards – January 2011
Inspection Date(Start Point)
12-6-11
marking, rapid cooling)
PHF implemented
Reference to localInspection items 2.2 3.2 2.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x x x
Was on-site corrective action taken?
No No No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 40Risk Factor and Food Code Interventions
Establishment NameJohn Palmer Time/
Temperature Bare Hand Employee
Was the Written
Voluntary National Retail Food Regulatory Program Standards – January 2011
Permit Number1650 / 19
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Contact with
Ready-to-EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
HealthControl
system ofpolicy
implemented
ProcedureFollowed?
Inspection Date(Start Point)
2-18-11
Reference to localInspection items 3.2
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 41
Voluntary National Retail Food Regulatory Program Standards – January 2011
Risk Factor and Food Code InterventionsEstablishment Name
BJ’s Wholesale
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number2233 / 04
Inspection Date(Start Point)
2-17-12Reference to localInspection items 3.6
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, VDF
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
Voluntary National Retail Food Regulatory Program Standards – January 2011
File Number: 42Risk Factor and Food Code Interventions
Establishment NameMorton Pool
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number789 / 77
Inspection Date(Start Point)
6-27-12Reference to localInspection items 3.4
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, TC
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
TC Transfer to operating cooler
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENT
Voluntary National Retail Food Regulatory Program Standards – January 2011
ESTABLISHMENT FILE WORKSHEETFile Number: 43
Risk Factor and Food Code InterventionsEstablishment Name
Imperial Dragon
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number777 / 07
Inspection Date(Start Point)
2-27-12Reference to localInspection items 3.4 3.4 3.2
Select One
YES
Or
NO x
Start Point InspectionViolations
x x x
Was on-site corrective action taken?
Yes, TC No Yes, RL
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
TC Transfer to operating cooler
RL Relocated
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
Voluntary National Retail Food Regulatory Program Standards – January 2011
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 44Risk Factor and Food Code Interventions
Establishment NameMarc’s
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number2570 / 23
Inspection Date(Start Point)
1-12-12Reference to localInspection items 3.2
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, RL
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RL Relocated
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
Voluntary National Retail Food Regulatory Program Standards – January 2011
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 45Risk Factor and Food Code Interventions
Establishment NameEat’n Park #6
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1481 / 04
Inspection Date(Start Point)
12-1-11Reference to localInspection items 3.4 2.2 7.2, 4.5, 7.1
Select One
YES
Or
NO x
Start Point InspectionViolations
x x x
Was on-site corrective action taken?
No No No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select One
Voluntary National Retail Food Regulatory Program Standards – January 2011
File Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 46Risk Factor and Food Code Interventions
Establishment NameSubway
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1603 / 77
Inspection Date(Start Point)
11-30-10Reference to localInspection items 2.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Voluntary National Retail Food Regulatory Program Standards – January 2011
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 47Risk Factor and Food Code Interventions
Establishment NameGiant Eagle
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number2349 / 22
Inspection Date(Start Point)
10-5-11Reference to localInspection items 3.6
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, VDF
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Voluntary National Retail Food Regulatory Program Standards – January 2011
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 48Risk Factor and Food Code Interventions
Establishment NameUnited Skates
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number611 / 02
Inspection Date(Start Point)
10-25-11Reference to localInspection items 3.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Voluntary National Retail Food Regulatory Program Standards – January 2011
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 49Risk Factor and Food Code Interventions
Establishment NameRidge&SOM Shell
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number2691 / 04
Inspection Date(Start Point)
1-12-12Reference to localInspection items 4.6, 4.5
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Voluntary National Retail Food Regulatory Program Standards – January 2011
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 50Risk Factor and Food Code Interventions
Establishment NameNoosa Bistro
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number387 / 07
Inspection Date(Start Point)
12-21-11Reference to localInspection items 3.2 6.2 3.2 2.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x x x x
Was on-site corrective action taken?
No No No No
Was follow-upcorrective action taken?
Yes, TR
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/ Acronym/ Acronym/
Voluntary National Retail Food Regulatory Program Standards – January 2011
Notation Definitions Notation Definitions Notation Definitions
TR Level One Training
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 51Risk Factor and Food Code Interventions
Establishment NameLC YMCA Outdr
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number192 / 20
Inspection Date(Start Point)
6-27-11Reference to localInspection items 3.4
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Voluntary National Retail Food Regulatory Program Standards – January 2011
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 52Risk Factor and Food Code Interventions
Establishment NameChagrin Lagoons
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number327 / 05
Inspection Date(Start Point)
1-11-12Reference to localInspection items 3.2 3.2
Select One
YES x
Or
NO
Start Point InspectionViolations
x x
Was on-site corrective action taken?
Yes, RL Yes, RL
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Voluntary National Retail Food Regulatory Program Standards – January 2011
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RL Relocated
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 53Risk Factor and Food Code Interventions
Establishment NameDivine Word
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number2861
Inspection Date(Start Point)
11-2-11Reference to localInspection items 3.4
Select One
YES
Or
NO x
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Voluntary National Retail Food Regulatory Program Standards – January 2011
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 54Risk Factor and Food Code Interventions
Establishment NameCedar Hills
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number419 / 21
Inspection Date(Start Point)
7-15-11Reference to localInspection items 3.4
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, RL
Was follow-upcorrective action taken?
Yes, RE
Voluntary National Retail Food Regulatory Program Standards – January 2011
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RL Relocated
RE Reinspection
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 55Risk Factor and Food Code Interventions
Establishment NameVFW 4796
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number1768
Inspection Date(Start Point)
10-1-09Reference to localInspection items 4.2
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
No
Was follow-up
Voluntary National Retail Food Regulatory Program Standards – January 2011
corrective action taken?
Yes, RE
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RE Reinspection
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 56Risk Factor and Food Code Interventions
Establishment NameLost Nation Conv.
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number2136 / 04
Inspection Date(Start Point)
11-21-11Reference to localInspection items 3.6
Select One
YES x
Or
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, VDF
Voluntary National Retail Food Regulatory Program Standards – January 2011
NO Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
VDF Voluntary Destruction of Food
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 57Risk Factor and Food Code Interventions
Establishment NameWlby Hills VFW
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number935 / 03
Inspection Date(Start Point)
10-26-11Reference to localInspection items 3.2
Select One
YES Start Point InspectionViolations
x
Voluntary National Retail Food Regulatory Program Standards – January 2011
Or
NO x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 58Risk Factor and Food Code Interventions
Establishment NameAndrews Osborne
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number243 / 04
Inspection Date(Start Point)
1-5-12Reference to localInspection items 3.4
Select One
Start Point
Voluntary National Retail Food Regulatory Program Standards – January 2011
InspectionViolations
x YES
Or
NO x
Was on-site corrective action taken?
No
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 59Risk Factor and Food Code Interventions
Establishment NameHeadlands IGA
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number2244 / 77
Inspection Date(Start Point)
9-20-10Reference to local 3.4 3.2
Select One
Voluntary National Retail Food Regulatory Program Standards – January 2011
Inspection items
YES
Or
NO x
Start Point InspectionViolations
x x
Was on-site corrective action taken?
No Yes, RL
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RL Relocated
Select OneFile Meets the Standard 6 Criteria: File Does NOT Meet the Standard 6 Criteria: x
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 60Risk Factor and Food Code Interventions
Establishment NameWalgreens
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
marking, rapid cooling)
Bare HandContact
withReady-to-
EatPHF
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
implemented
Was the Written
ProcedureFollowed?
Permit Number2010 / 05
Inspection Date(Start Point)
Voluntary National Retail Food Regulatory Program Standards – January 2011
3-17-09Reference to localInspection items 7.2
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, RL
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RL Relocated
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria:
STANDARD 6: COMPLIANCE AND ENFORCEMENTESTABLISHMENT FILE WORKSHEET
File Number: 61Risk Factor and Food Code Interventions
Establishment NameFarino’s Breakwall
UnsafeSource
InadequateCooking
Improper Holding
TemperaturesHot & Cold
Time/Temperature
Parameters notMet (Time as aControl, date
Bare HandContact
withReady-to-
Eat
PoorPersonalHygiene
ContaminatedFood Contact
Surface &Equipment
ConsumerAdvisory
(whenrequired)
Demonstrationof
Knowledge byPIC
EmployeeHealthControl
system ofpolicy
Was the Written
ProcedureFollowed?
Permit Number1510 / 09
Voluntary National Retail Food Regulatory Program Standards – January 2011
Inspection Date(Start Point)
2-10-12
marking, rapid cooling)
PHF implemented
Reference to localInspection items 3.2
Select One
YES x
Or
NO
Start Point InspectionViolations
x
Was on-site corrective action taken?
Yes, RL
Was follow-upcorrective action taken?
Was enforcement action taken?
Each column in which a violation is noted must receive a yes response to one of the three questions in order for the file to pass. Additionally, written procedures must have been followed.
Jurisdictions definitions of acronyms and notations used to reflect follow-up action
Acronym/Notation Definitions Acronym/
Notation Definitions Acronym/Notation Definitions
RL Relocated
Select OneFile Meets the Standard 6 Criteria: x File Does NOT Meet the Standard 6 Criteria: