Thermometer2layersnon-criticalHandwashShellfishtagsWrittenProceduresPracticesDatemarkingPersonalitems135Fto 70FDifferentcookingtemperaturesbulkfoodReheatingLeastpossibleHandContactTestkitUnapprovedchemicalsCBOChemicalsare notlabeledCrossConnectionTime asPublicHealthControlTamperresistantbaitstationFood to FoodContamination100ppmChlorineestablishmentlabeledPersonnelDangerZonePotablewatersystemunderpressureGoldSealMobileUnitsTunaSufficientquantitiesof waterPremisesNon-AbsorbentChemicalsanitization4hours$20,000ExcludeCleanplate7calendardaysApprovedwatersupplyHandsinkDiarrheaAirbreakHighlysusceptiblepopulationsCompanionanimalPlumbingCodeShallowPansOystersCleanedevery 4hoursApprovedseweragesystemSanitizerChemicalStorageIceServSafe10 secondexposuretimeCrossContaminationUtensilsMinimum1 gallonsanitizingsolutionReadyto eatFood SafetyCertification90daysRecommendedfor use in foodareasColdholdingApprovedmaterialsCuttingBoardEquipment toFoodContaminationHandHygieneSufficientquantity ofhot WaterDishmachineProhibitedliveanimalsCevicheFeverDesignatedareaPasteurizedBack flowpreventiondeviceChickenADAHotholdingRe-usecontainersSmokingClean tosight andtouchHeatsanitizationTwo buckethandwashingmethodRestrictWarewashingFingerCotRefrigerationParasiteDestructionCriticalViolalationmopshung todrycontaminationcomminutedmeat165FCoolingSingleuseglovesEquipmentConstructionMopsinkFoodpreparationareaBandagepointof saleReadyto eatStateSanitaryCodeE.coliMechanicallyrefrigeratedIcemakerPusSalmonella15%largerPestcontrolFoodborneIllnessKnifeAlcoholWipeMedicationsPotentiallyhazardousfoodsToiletRodentbait24Hours200ppmQuaternaryAmmoniaChlorine135FAirgapdiscardShrimpUtensilsstorageVacuumbreakerSneezing41FPICReducedOxygenPackagingadulterationScoopstorageCorrosion-resistantPotablewaterPushcartWash-rinse-sanitizeAccessiblehand sinksHACCPSickEmployeeferalhogThermometer2layersnon-criticalHandwashShellfishtagsWrittenProceduresPracticesDatemarkingPersonalitems135Fto 70FDifferentcookingtemperaturesbulkfoodReheatingLeastpossibleHandContactTestkitUnapprovedchemicalsCBOChemicalsare notlabeledCrossConnectionTime asPublicHealthControlTamperresistantbaitstationFood to FoodContamination100ppmChlorineestablishmentlabeledPersonnelDangerZonePotablewatersystemunderpressureGoldSealMobileUnitsTunaSufficientquantitiesof waterPremisesNon-AbsorbentChemicalsanitization4hours$20,000ExcludeCleanplate7calendardaysApprovedwatersupplyHandsinkDiarrheaAirbreakHighlysusceptiblepopulationsCompanionanimalPlumbingCodeShallowPansOystersCleanedevery 4hoursApprovedseweragesystemSanitizerChemicalStorageIceServSafe10 secondexposuretimeCrossContaminationUtensilsMinimum1 gallonsanitizingsolutionReadyto eatFood SafetyCertification90daysRecommendedfor use in foodareasColdholdingApprovedmaterialsCuttingBoardEquipment toFoodContaminationHandHygieneSufficientquantity ofhot WaterDishmachineProhibitedliveanimalsCevicheFeverDesignatedareaPasteurizedBack flowpreventiondeviceChickenADAHotholdingRe-usecontainersSmokingClean tosight andtouchHeatsanitizationTwo buckethandwashingmethodRestrictWarewashingFingerCotRefrigerationParasiteDestructionCriticalViolalationmopshung todrycontaminationcomminutedmeat165FCoolingSingleuseglovesEquipmentConstructionMopsinkFoodpreparationareaBandagepointof saleReadyto eatStateSanitaryCodeE.coliMechanicallyrefrigeratedIcemakerPusSalmonella15%largerPestcontrolFoodborneIllnessKnifeAlcoholWipeMedicationsPotentiallyhazardousfoodsToiletRodentbait24Hours200ppmQuaternaryAmmoniaChlorine135FAirgapdiscardShrimpUtensilsstorageVacuumbreakerSneezing41FPICReducedOxygenPackagingadulterationScoopstorageCorrosion-resistantPotablewaterPushcartWash-rinse-sanitizeAccessiblehand sinksHACCPSickEmployeeferalhog

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