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STATE OF FLORIDA DEPARTMENT OF HEALTH COUNTY HEALTH DEPARTMENT FOOD SERVICE INSPECTION REPORTRESULT: SatisfactoryFacility Information Permit Number: 064800847 Name of Facility: Westwood Heights Elem
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01
Understand the criteria for a satisfactory foodborne result, which often include meeting specific temperature requirements, ensuring proper food handling techniques, and maintaining cleanliness in the food preparation area.
02
Use a food thermometer to accurately measure the temperature of cooked foods, ensuring they are not being served undercooked or at unsafe temperatures.
03
Implement proper hygiene practices, such as frequent hand washing and using gloves when handling food, to prevent contamination.
04
Keep a detailed record of food preparation procedures, including storage and cooking times, to track compliance with food safety guidelines.
05
Regularly inspect the food preparation area for cleanliness, identifying and addressing any potential hazards or sources of contamination.

Who needs result - satisfactory foodborne?

01
Any establishment that serves food to the public, such as restaurants, food trucks, cafeterias, and catering services, needs to obtain a satisfactory foodborne result to ensure the safety and well-being of their customers.
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Result - satisfactory foodborne refers to the outcome of a foodborne illness investigation where the food establishment meets all required standards and regulations.
Food establishments that have been investigated for a foodborne illness are required to file result - satisfactory foodborne.
Result - satisfactory foodborne can be filled out by providing detailed information about the investigation outcome and ensuring all standards have been met.
The purpose of result - satisfactory foodborne is to ensure that food establishments are operating in compliance with regulations and provide safe food to consumers.
Information that must be reported on result - satisfactory foodborne includes investigation details, compliance with regulations, and any corrective actions taken.
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