SalmonellaSufficientquantity ofhot WaterHandHygienestoragePersonnelClean tosight andtouchChemicalsanitizationMopsinkDesignatedareaHeatsanitizationRestrictChlorineProhibitedliveanimalsAirbreakSickApprovedwatersupplyPestcontrolWrittenProceduresEquipment toFoodContaminationAlcoholWipe7calendardaysestablishmentScoopstorageRe-usecontainersEquipmentConstructionCBOWarewashingFood SafetyCertificationdiscardIcemakerPotentiallyhazardousfoodsBandageFeverRecommendedfor use in foodareasCrossConnection2layersmopshung todryCompanionanimalCriticalViolalationReadyto eat41FAirgapFingerCotTwo buckethandwashingmethodTamperresistantbaitstationShellfishtagsDangerZoneStateSanitaryCode135Fto 70Fnon-critical100ppmChlorineReadyto eatHotholding165FHandwashADATime asPublicHealthControlAccessiblehand sinks4hoursColdholdingShrimpReducedOxygenPackagingRefrigerationChickenPlumbingCodeDifferentcookingtemperaturesToilet90days$20,000SingleuseglovesCleanedevery 4hoursApprovedmaterialsPushcartMinimum1 gallonsanitizingsolutionReheatingE.coliSmokingferalhogHACCPGoldSeal10 secondexposuretimeCoolingVacuumbreakerUtensilsKnifeFood to FoodContaminationPractices135FSneezingSanitizerCevicheFoodborneIllnessPasteurizedHighlysusceptiblepopulationslabeledadulterationBack flowpreventiondeviceParasiteDestructionShallowPansIceChemicalStorageEmployeeSufficientquantitiesof waterChemicalsare notlabeledbulkfoodDiarrheaCorrosion-resistant15%largerExcludePICcontaminationCuttingBoardCleanplateApprovedseweragesystemUtensilsMechanicallyrefrigerated24HoursDishmachineMobileUnits200ppmQuaternaryAmmoniaUnapprovedchemicalsCrossContaminationPersonalitemsPotablewaterServSafeTunapointof saleFoodpreparationareaHandsinkNon-AbsorbentLeastpossibleHandContactThermometerRodentbaitWash-rinse-sanitizePremisesOysterscomminutedmeatPotablewatersystemunderpressurePusDatemarkingMedicationsTestkitSalmonellaSufficientquantity ofhot WaterHandHygienestoragePersonnelClean tosight andtouchChemicalsanitizationMopsinkDesignatedareaHeatsanitizationRestrictChlorineProhibitedliveanimalsAirbreakSickApprovedwatersupplyPestcontrolWrittenProceduresEquipment toFoodContaminationAlcoholWipe7calendardaysestablishmentScoopstorageRe-usecontainersEquipmentConstructionCBOWarewashingFood SafetyCertificationdiscardIcemakerPotentiallyhazardousfoodsBandageFeverRecommendedfor use in foodareasCrossConnection2layersmopshung todryCompanionanimalCriticalViolalationReadyto eat41FAirgapFingerCotTwo buckethandwashingmethodTamperresistantbaitstationShellfishtagsDangerZoneStateSanitaryCode135Fto 70Fnon-critical100ppmChlorineReadyto eatHotholding165FHandwashADATime asPublicHealthControlAccessiblehand sinks4hoursColdholdingShrimpReducedOxygenPackagingRefrigerationChickenPlumbingCodeDifferentcookingtemperaturesToilet90days$20,000SingleuseglovesCleanedevery 4hoursApprovedmaterialsPushcartMinimum1 gallonsanitizingsolutionReheatingE.coliSmokingferalhogHACCPGoldSeal10 secondexposuretimeCoolingVacuumbreakerUtensilsKnifeFood to FoodContaminationPractices135FSneezingSanitizerCevicheFoodborneIllnessPasteurizedHighlysusceptiblepopulationslabeledadulterationBack flowpreventiondeviceParasiteDestructionShallowPansIceChemicalStorageEmployeeSufficientquantitiesof waterChemicalsare notlabeledbulkfoodDiarrheaCorrosion-resistant15%largerExcludePICcontaminationCuttingBoardCleanplateApprovedseweragesystemUtensilsMechanicallyrefrigerated24HoursDishmachineMobileUnits200ppmQuaternaryAmmoniaUnapprovedchemicalsCrossContaminationPersonalitemsPotablewaterServSafeTunapointof saleFoodpreparationareaHandsinkNon-AbsorbentLeastpossibleHandContactThermometerRodentbaitWash-rinse-sanitizePremisesOysterscomminutedmeatPotablewatersystemunderpressurePusDatemarkingMedicationsTestkit

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