$20,000labeledmopshung todry15%largerSufficientquantitiesof waterChemicalsanitization2layersReducedOxygenPackagingLeastpossibleHandContactFeverIceGoldSealTime asPublicHealthControlMopsinkdiscard165FReadyto eat135FStateSanitaryCodeCrossContaminationPushcartCBOCorrosion-resistantSalmonellaExcludeFood SafetyCertificationAlcoholWipeadulterationShellfishtagsNon-AbsorbentUnapprovedchemicalsHandsinkSingleuseglovesRestrictCleanplatePlumbingCodeProhibitedliveanimalsHandHygieneCleanedevery 4hourscomminutedmeatPotentiallyhazardousfoodsDifferentcookingtemperaturesSufficientquantity ofhot Water24HoursToilet90daysMobileUnitsPusSickAirgapFingerCotADACompanionanimalHACCPHighlysusceptiblepopulationsEquipment toFoodContaminationCevichepointof saleCrossConnectionbulkfoodHeatsanitizationUtensilsPotablewaterRefrigerationEquipmentConstructionDishmachineCuttingBoardBandageMedicationsApprovedseweragesystem10 secondexposuretimeDiarrheaFood to FoodContaminationSneezingReadyto eatcontaminationAccessiblehand sinksIcemakerKnifeChlorineScoopstorageDesignatedareaE.coliFoodborneIllnessAirbreak100ppmChlorinePracticesCriticalViolalationDatemarkingShrimpHandwashRecommendedfor use in foodareas135Fto 70FMechanicallyrefrigeratedTestkitApprovedwatersupplyTamperresistantbaitstationChemicalStorageChemicalsare notlabeledUtensilsParasiteDestructionSmokingCoolingRe-usecontainersMinimum1 gallonsanitizingsolutionHotholdingferalhogBack flowpreventiondeviceClean tosight andtouchPIC41F7calendardaysShallowPansChickenReheatingOystersThermometer4hoursWrittenProceduresDangerZoneestablishmentServSafeEmployeeWash-rinse-sanitizeColdholdingApprovedmaterialsFoodpreparationareaPestcontrolPersonalitemsPasteurizedSanitizer200ppmQuaternaryAmmoniaPremisesWarewashingVacuumbreakernon-criticalRodentbaitPotablewatersystemunderpressureTunaPersonnelTwo buckethandwashingmethodstorage$20,000labeledmopshung todry15%largerSufficientquantitiesof waterChemicalsanitization2layersReducedOxygenPackagingLeastpossibleHandContactFeverIceGoldSealTime asPublicHealthControlMopsinkdiscard165FReadyto eat135FStateSanitaryCodeCrossContaminationPushcartCBOCorrosion-resistantSalmonellaExcludeFood SafetyCertificationAlcoholWipeadulterationShellfishtagsNon-AbsorbentUnapprovedchemicalsHandsinkSingleuseglovesRestrictCleanplatePlumbingCodeProhibitedliveanimalsHandHygieneCleanedevery 4hourscomminutedmeatPotentiallyhazardousfoodsDifferentcookingtemperaturesSufficientquantity ofhot Water24HoursToilet90daysMobileUnitsPusSickAirgapFingerCotADACompanionanimalHACCPHighlysusceptiblepopulationsEquipment toFoodContaminationCevichepointof saleCrossConnectionbulkfoodHeatsanitizationUtensilsPotablewaterRefrigerationEquipmentConstructionDishmachineCuttingBoardBandageMedicationsApprovedseweragesystem10 secondexposuretimeDiarrheaFood to FoodContaminationSneezingReadyto eatcontaminationAccessiblehand sinksIcemakerKnifeChlorineScoopstorageDesignatedareaE.coliFoodborneIllnessAirbreak100ppmChlorinePracticesCriticalViolalationDatemarkingShrimpHandwashRecommendedfor use in foodareas135Fto 70FMechanicallyrefrigeratedTestkitApprovedwatersupplyTamperresistantbaitstationChemicalStorageChemicalsare notlabeledUtensilsParasiteDestructionSmokingCoolingRe-usecontainersMinimum1 gallonsanitizingsolutionHotholdingferalhogBack flowpreventiondeviceClean tosight andtouchPIC41F7calendardaysShallowPansChickenReheatingOystersThermometer4hoursWrittenProceduresDangerZoneestablishmentServSafeEmployeeWash-rinse-sanitizeColdholdingApprovedmaterialsFoodpreparationareaPestcontrolPersonalitemsPasteurizedSanitizer200ppmQuaternaryAmmoniaPremisesWarewashingVacuumbreakernon-criticalRodentbaitPotablewatersystemunderpressureTunaPersonnelTwo buckethandwashingmethodstorage

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