ADAMedicationsPasteurizedProhibitedliveanimalsUtensilsTime asPublicHealthControlFingerCotE.coliShrimpToiletGoldSealCuttingBoardShallowPansHeatsanitizationSufficientquantity ofhot WaterferalhogbulkfoodCorrosion-resistantBandageMopsinkDifferentcookingtemperaturesRefrigerationTestkitMobileUnits90daysSmokingServSafe100ppmChlorinecomminutedmeatTamperresistantbaitstationCleanedevery 4hoursRecommendedfor use in foodareasRodentbaitPersonnelTuna200ppmQuaternaryAmmoniaLeastpossibleHandContactPusChickenPotentiallyhazardousfoodsBack flowpreventiondevicePotablewatersystemunderpressurelabeledHandwashAlcoholWipeDangerZoneCevicheScoopstorageAccessiblehand sinksHandsinkestablishmentMinimum1 gallonsanitizingsolutionOysters15%largerEquipment toFoodContaminationReadyto eatCompanionanimalAirgapPractices135Fto 70FPotablewaterEquipmentConstructionCBOnon-criticalColdholdingdiscardAirbreakTwo buckethandwashingmethodUnapprovedchemicalsSneezingUtensils$20,000ChlorineShellfishtagsThermometerRe-usecontainers7calendardaysFoodborneIllnessMechanicallyrefrigeratedVacuumbreakerSickPICChemicalsare notlabeledDatemarkingFoodpreparationareaCriticalViolalationNon-AbsorbentPlumbingCodeChemicalStorageDishmachineKnifeIcemakercontaminationClean tosight andtouchCrossConnectionFood to FoodContaminationWrittenProceduresSufficientquantitiesof waterHACCPChemicalsanitizationPersonalitemsSingleuseglovesPestcontrolCoolingReducedOxygenPackagingParasiteDestruction4hoursIceApprovedseweragesystem41FWarewashingstorageDiarrheaWash-rinse-sanitizeHighlysusceptiblepopulationsPushcartSalmonella135FApprovedmaterialsCleanplate165FRestrictSanitizerReadyto eatpointof saleFevermopshung todryPremises24HoursExcludeFood SafetyCertificationStateSanitaryCode10 secondexposuretimeCrossContaminationEmployeeReheatingHandHygieneHotholdingApprovedwatersupplyDesignatedareaadulteration2layersADAMedicationsPasteurizedProhibitedliveanimalsUtensilsTime asPublicHealthControlFingerCotE.coliShrimpToiletGoldSealCuttingBoardShallowPansHeatsanitizationSufficientquantity ofhot WaterferalhogbulkfoodCorrosion-resistantBandageMopsinkDifferentcookingtemperaturesRefrigerationTestkitMobileUnits90daysSmokingServSafe100ppmChlorinecomminutedmeatTamperresistantbaitstationCleanedevery 4hoursRecommendedfor use in foodareasRodentbaitPersonnelTuna200ppmQuaternaryAmmoniaLeastpossibleHandContactPusChickenPotentiallyhazardousfoodsBack flowpreventiondevicePotablewatersystemunderpressurelabeledHandwashAlcoholWipeDangerZoneCevicheScoopstorageAccessiblehand sinksHandsinkestablishmentMinimum1 gallonsanitizingsolutionOysters15%largerEquipment toFoodContaminationReadyto eatCompanionanimalAirgapPractices135Fto 70FPotablewaterEquipmentConstructionCBOnon-criticalColdholdingdiscardAirbreakTwo buckethandwashingmethodUnapprovedchemicalsSneezingUtensils$20,000ChlorineShellfishtagsThermometerRe-usecontainers7calendardaysFoodborneIllnessMechanicallyrefrigeratedVacuumbreakerSickPICChemicalsare notlabeledDatemarkingFoodpreparationareaCriticalViolalationNon-AbsorbentPlumbingCodeChemicalStorageDishmachineKnifeIcemakercontaminationClean tosight andtouchCrossConnectionFood to FoodContaminationWrittenProceduresSufficientquantitiesof waterHACCPChemicalsanitizationPersonalitemsSingleuseglovesPestcontrolCoolingReducedOxygenPackagingParasiteDestruction4hoursIceApprovedseweragesystem41FWarewashingstorageDiarrheaWash-rinse-sanitizeHighlysusceptiblepopulationsPushcartSalmonella135FApprovedmaterialsCleanplate165FRestrictSanitizerReadyto eatpointof saleFevermopshung todryPremises24HoursExcludeFood SafetyCertificationStateSanitaryCode10 secondexposuretimeCrossContaminationEmployeeReheatingHandHygieneHotholdingApprovedwatersupplyDesignatedareaadulteration2layers

Critical Violation Bingo - Call List

(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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  1. ADA
  2. Medications
  3. Pasteurized
  4. Prohibited live animals
  5. Utensils
  6. Time as Public Health Control
  7. Finger Cot
  8. E.coli
  9. Shrimp
  10. Toilet
  11. Gold Seal
  12. Cutting Board
  13. Shallow Pans
  14. Heat sanitization
  15. Sufficient quantity of hot Water
  16. feral hog
  17. bulk food
  18. Corrosion-resistant
  19. Bandage
  20. Mop sink
  21. Different cooking temperatures
  22. Refrigeration
  23. Test kit
  24. Mobile Units
  25. 90 days
  26. Smoking
  27. Serv Safe
  28. 100ppm Chlorine
  29. comminuted meat
  30. Tamper resistant bait station
  31. Cleaned every 4 hours
  32. Recommended for use in food areas
  33. Rodent bait
  34. Personnel
  35. Tuna
  36. 200ppm Quaternary Ammonia
  37. Least possible Hand Contact
  38. Pus
  39. Chicken
  40. Potentially hazardous foods
  41. Back flow prevention device
  42. Potable water system under pressure
  43. labeled
  44. Hand wash
  45. Alcohol Wipe
  46. Danger Zone
  47. Ceviche
  48. Scoop storage
  49. Accessible hand sinks
  50. Hand sink
  51. establishment
  52. Minimum 1 gallon sanitizing solution
  53. Oysters
  54. 15% larger
  55. Equipment to Food Contamination
  56. Ready to eat
  57. Companion animal
  58. Air gap
  59. Practices
  60. 135F to 70F
  61. Potable water
  62. Equipment Construction
  63. CBO
  64. non-critical
  65. Cold holding
  66. discard
  67. Air break
  68. Two bucket hand washing method
  69. Unapproved chemicals
  70. Sneezing
  71. Utensils
  72. $20,000
  73. Chlorine
  74. Shellfish tags
  75. Thermometer
  76. Re-use containers
  77. 7 calendar days
  78. Foodborne Illness
  79. Mechanically refrigerated
  80. Vacuum breaker
  81. Sick
  82. PIC
  83. Chemicals are not labeled
  84. Date marking
  85. Food preparation area
  86. Critical Violalation
  87. Non-Absorbent
  88. Plumbing Code
  89. Chemical Storage
  90. Dish machine
  91. Knife
  92. Ice maker
  93. contamination
  94. Clean to sight and touch
  95. Cross Connection
  96. Food to Food Contamination
  97. Written Procedures
  98. Sufficient quantities of water
  99. HACCP
  100. Chemical sanitization
  101. Personal items
  102. Single use gloves
  103. Pest control
  104. Cooling
  105. Reduced Oxygen Packaging
  106. Parasite Destruction
  107. 4 hours
  108. Ice
  109. Approved sewerage system
  110. 41F
  111. Ware washing
  112. storage
  113. Diarrhea
  114. Wash-rinse-sanitize
  115. Highly susceptible populations
  116. Push cart
  117. Salmonella
  118. 135F
  119. Approved materials
  120. Clean plate
  121. 165F
  122. Restrict
  123. Sanitizer
  124. Ready to eat
  125. point of sale
  126. Fever
  127. mops hung to dry
  128. Premises
  129. 24 Hours
  130. Exclude
  131. Food Safety Certification
  132. State Sanitary Code
  133. 10 second exposure time
  134. Cross Contamination
  135. Employee
  136. Reheating
  137. Hand Hygiene
  138. Hot holding
  139. Approved water supply
  140. Designated area
  141. adulteration
  142. 2 layers