200ppmQuaternaryAmmoniaOystersWash-rinse-sanitizeE.coliMopsinkColdholdingRefrigerationHandHygieneChemicalStorageScoopstorage135Fto 70FBandageBack flowpreventiondevicecomminutedmeatEquipment toFoodContaminationCuttingBoardAlcoholWipePasteurizedStateSanitaryCodepointof sale$20,000WrittenProceduresClean tosight andtouchHandwashCoolingADAAirgapadulterationChlorinecontaminationRodentbaitnon-criticalTunaPotablewatersystemunderpressureFoodborneIllnessTamperresistantbaitstationPestcontrolReheating15%largerShallowPansToiletLeastpossibleHandContactRe-usecontainersCorrosion-resistantMechanicallyrefrigeratedDesignatedareaAirbreakFood to FoodContaminationFood SafetyCertification100ppmChlorinePlumbingCodeShrimp135FCrossContaminationApprovedwatersupplyDiarrheaCBOCompanionanimalDatemarkingHACCPPersonalitemsPracticesFeverPusMedicationsThermometerMobileUnitsTestkitFoodpreparationarea10 secondexposuretimeUtensilsVacuumbreakerChemicalsanitizationApprovedmaterialsIce7calendardaysCriticalViolalationHighlysusceptiblepopulationsbulkfoodDangerZonestoragePushcartCleanedevery 4hoursSufficientquantitiesof waterSingleusegloveslabeled41FKnife24HoursRestrictChemicalsare notlabeledCleanplateHotholdingFingerCotCeviche90daysReadyto eatHandsinkDishmachineAccessiblehand sinks165FPICdiscardApprovedseweragesystemCrossConnectionEmployeeGoldSealSickParasiteDestructionDifferentcookingtemperaturesPotablewaterTime asPublicHealthControl4hoursferalhogSufficientquantity ofhot WaterestablishmentChickenWarewashingPersonnelReducedOxygenPackagingSneezingShellfishtagsUnapprovedchemicalsExcludePotentiallyhazardousfoodsRecommendedfor use in foodareasSmokingEquipmentConstructionServSafeIcemakerNon-AbsorbentTwo buckethandwashingmethodUtensilsHeatsanitizationmopshung todrySalmonellaPremisesReadyto eat2layersProhibitedliveanimalsMinimum1 gallonsanitizingsolutionSanitizer200ppmQuaternaryAmmoniaOystersWash-rinse-sanitizeE.coliMopsinkColdholdingRefrigerationHandHygieneChemicalStorageScoopstorage135Fto 70FBandageBack flowpreventiondevicecomminutedmeatEquipment toFoodContaminationCuttingBoardAlcoholWipePasteurizedStateSanitaryCodepointof sale$20,000WrittenProceduresClean tosight andtouchHandwashCoolingADAAirgapadulterationChlorinecontaminationRodentbaitnon-criticalTunaPotablewatersystemunderpressureFoodborneIllnessTamperresistantbaitstationPestcontrolReheating15%largerShallowPansToiletLeastpossibleHandContactRe-usecontainersCorrosion-resistantMechanicallyrefrigeratedDesignatedareaAirbreakFood to FoodContaminationFood SafetyCertification100ppmChlorinePlumbingCodeShrimp135FCrossContaminationApprovedwatersupplyDiarrheaCBOCompanionanimalDatemarkingHACCPPersonalitemsPracticesFeverPusMedicationsThermometerMobileUnitsTestkitFoodpreparationarea10 secondexposuretimeUtensilsVacuumbreakerChemicalsanitizationApprovedmaterialsIce7calendardaysCriticalViolalationHighlysusceptiblepopulationsbulkfoodDangerZonestoragePushcartCleanedevery 4hoursSufficientquantitiesof waterSingleusegloveslabeled41FKnife24HoursRestrictChemicalsare notlabeledCleanplateHotholdingFingerCotCeviche90daysReadyto eatHandsinkDishmachineAccessiblehand sinks165FPICdiscardApprovedseweragesystemCrossConnectionEmployeeGoldSealSickParasiteDestructionDifferentcookingtemperaturesPotablewaterTime asPublicHealthControl4hoursferalhogSufficientquantity ofhot WaterestablishmentChickenWarewashingPersonnelReducedOxygenPackagingSneezingShellfishtagsUnapprovedchemicalsExcludePotentiallyhazardousfoodsRecommendedfor use in foodareasSmokingEquipmentConstructionServSafeIcemakerNon-AbsorbentTwo buckethandwashingmethodUtensilsHeatsanitizationmopshung todrySalmonellaPremisesReadyto eat2layersProhibitedliveanimalsMinimum1 gallonsanitizingsolutionSanitizer

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