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PRINTSAVEMISSOURI DEPARTMENT OF HEALTH AND SENIOR SERVICES BUREAU OF ENVIRONMENTAL HEALTH SERVICES FOOD ESTABLISHMENT INSPECTION REPORT TIME IN12:00DATE07/08/20RESETTIME OUT PAGE11:00 of2BASED ON
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To fill out SFSP - Inspection Reportfood, follow these steps:
02
Start by filling out the basic information at the top of the report, such as the name of the facility, date, and inspector's name.
03
Next, assess each area of the facility by following the checklist provided. Make sure to thoroughly inspect all aspects of food storage, preparation, and handling.
04
Use the rating scale provided to score each area based on the observed conditions. Document any violations or areas in need of improvement.
05
Provide detailed comments and observations for each area, including any corrective actions recommended.
06
Finally, complete the summary section at the end of the report, summarizing the overall condition of the facility and any additional remarks.
07
Review the completed report for accuracy and make any necessary revisions before submitting it.

Who needs sfsp - inspection reportfood?

01
SFSP - Inspection Reportfood is needed by food inspectors, health department officials, and regulatory agencies responsible for ensuring the safety and compliance of food establishments.
02
It is also beneficial for restaurant owners and managers to understand the requirements and expectations of food inspections, allowing them to maintain sanitary conditions and avoid penalties or closures.
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The SFSP - Inspection Reportfood is a form used to document the inspection of food served in the Summer Food Service Program.
All participating sites in the Summer Food Service Program are required to file the SFSP - Inspection Reportfood.
The SFSP - Inspection Reportfood should be filled out by the designated food service staff at each participating site.
The purpose of the SFSP - Inspection Reportfood is to ensure that all food served in the Summer Food Service Program meets the required safety and quality standards.
The SFSP - Inspection Reportfood must include details of the food items inspected, temperature records, cleanliness of food preparation areas, and any corrective actions taken.
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