(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.
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Employee observed reusing single use gloves after dumping trash.
There was no hand wash facility conveniently located by the dishwashing area.
Facility that has a private water supply does not have a record of the most recent water sample on file.
Unapproved non-commercially caught fish were prepared and sold in a facility.
Raw chicken is being stored over cold cuts in the walk-in cooler.
Employee is observed not washing hands between tasks where cross-contamination could occur in the food handling area.
Poisonous pesticide located above ready to eat packaged food items.
Employee observed handling ready-to-eat tortillas while using cell phone and no gloves on.
The spray hose at a 3-compartment sink is hanging below the flood level of the sink.
Facility not maintaining date when last shell stock are sold on tag.
No signage or posters available over hand washing sink to indicate for employees to wash hands.
Insect control device, glue strip, located over sandwich prep table in food preparation area.
A reach in cooler used for TCS food at a micro market is not approved by a testing agency.
Insect control device, glue strip, located over sandwich prep table in food preparation area.
Cans of soda found stored in ice used for beverage.
Facility not maintaining date when last shell stock are sold on tag.
Unapproved non-commercially caught fish were prepared and sold in a facility.
There was no hand wash facility conveniently located by the dishwashing area.
Frozen chicken is being thawed by soaking in water in the three-compartment sink.
Employee observed adding celery to soup without washing the raw vegetable.
Observed food service employees petting leased dog outside on back patio.
Cutting board used in prepared foods was not cleaned and sanitized between uses.
Operator claiming to do non-continuous cooking does not have an approved written plan.
TCS food item being reheated for hot holding was at internal temperature of 160F.
