Non-AbsorbentTunaToiletFeverRodentbaitPestcontrolCrossConnectionDiarrheaSufficientquantitiesof waterSickFood to FoodContaminationPotablewatersystemunderpressurestorageColdholdingPasteurizedCorrosion-resistantHighlysusceptiblepopulationsEquipmentConstructionCoolingFood SafetyCertificationServSafeMechanicallyrefrigeratedChemicalStoragePusHotholdingSufficientquantity ofhot WaterE.coliCuttingBoardReheatingWash-rinse-sanitizeFoodpreparationarea$20,000Recommendedfor use in foodareasApprovedseweragesystemPlumbingCodeCevichePotentiallyhazardousfoods165FCleanplateReadyto eatPersonalitems10 secondexposuretimeADA41FWarewashingBack flowpreventiondeviceReadyto eatOystersGoldSealUtensilsdiscardcontamination7calendardaysReducedOxygenPackagingProhibitedliveanimalsSanitizerTwo buckethandwashingmethodShallowPansDifferentcookingtemperaturesadulterationHandwashRestrictThermometerRe-usecontainersStateSanitaryCodeestablishmentUtensilsSalmonellaMinimum1 gallonsanitizingsolutionHandHygiene24HoursEquipment toFoodContaminationScoopstorage15%largerMedicationsAlcoholWipeApprovedwatersupply90daysCriticalViolalationPremises100ppmChlorineTamperresistantbaitstationChlorine200ppmQuaternaryAmmoniaSmokingShrimpWrittenProceduresParasiteDestructionVacuumbreakerMopsinkApprovedmaterialsPICKnife2layersChemicalsanitizationMobileUnitsFoodborneIllnessClean tosight andtouchRefrigerationCBOEmployeeLeastpossibleHandContactPotablewater4hoursDatemarkingCrossContaminationSingleuseglovesIceHACCPlabeledShellfishtagsSneezingPracticesAccessiblehand sinksPersonnelExcludeAirbreakDishmachine135F135Fto 70Fnon-criticalHeatsanitizationHandsinkDangerZoneTime asPublicHealthControlTestkitUnapprovedchemicalsAirgappointof saleferalhogBandageDesignatedareaPushcartChemicalsare notlabeledCompanionanimalcomminutedmeatCleanedevery 4hoursIcemakerbulkfoodFingerCotChickenmopshung todryNon-AbsorbentTunaToiletFeverRodentbaitPestcontrolCrossConnectionDiarrheaSufficientquantitiesof waterSickFood to FoodContaminationPotablewatersystemunderpressurestorageColdholdingPasteurizedCorrosion-resistantHighlysusceptiblepopulationsEquipmentConstructionCoolingFood SafetyCertificationServSafeMechanicallyrefrigeratedChemicalStoragePusHotholdingSufficientquantity ofhot WaterE.coliCuttingBoardReheatingWash-rinse-sanitizeFoodpreparationarea$20,000Recommendedfor use in foodareasApprovedseweragesystemPlumbingCodeCevichePotentiallyhazardousfoods165FCleanplateReadyto eatPersonalitems10 secondexposuretimeADA41FWarewashingBack flowpreventiondeviceReadyto eatOystersGoldSealUtensilsdiscardcontamination7calendardaysReducedOxygenPackagingProhibitedliveanimalsSanitizerTwo buckethandwashingmethodShallowPansDifferentcookingtemperaturesadulterationHandwashRestrictThermometerRe-usecontainersStateSanitaryCodeestablishmentUtensilsSalmonellaMinimum1 gallonsanitizingsolutionHandHygiene24HoursEquipment toFoodContaminationScoopstorage15%largerMedicationsAlcoholWipeApprovedwatersupply90daysCriticalViolalationPremises100ppmChlorineTamperresistantbaitstationChlorine200ppmQuaternaryAmmoniaSmokingShrimpWrittenProceduresParasiteDestructionVacuumbreakerMopsinkApprovedmaterialsPICKnife2layersChemicalsanitizationMobileUnitsFoodborneIllnessClean tosight andtouchRefrigerationCBOEmployeeLeastpossibleHandContactPotablewater4hoursDatemarkingCrossContaminationSingleuseglovesIceHACCPlabeledShellfishtagsSneezingPracticesAccessiblehand sinksPersonnelExcludeAirbreakDishmachine135F135Fto 70Fnon-criticalHeatsanitizationHandsinkDangerZoneTime asPublicHealthControlTestkitUnapprovedchemicalsAirgappointof saleferalhogBandageDesignatedareaPushcartChemicalsare notlabeledCompanionanimalcomminutedmeatCleanedevery 4hoursIcemakerbulkfoodFingerCotChickenmopshung todry

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