WrittenProceduresIceMechanicallyrefrigeratedPushcart200ppmQuaternaryAmmoniaScoopstorageAlcoholWipeCrossConnectionFoodborneIllnessHotholdingDiarrheaPremisesdiscardBack flowpreventiondeviceHandHygieneApprovedwatersupplyThermometerFood SafetyCertificationLeastpossibleHandContactKnifePusCleanedevery 4hoursChemicalStorageDesignatedareaParasiteDestruction4hours$20,000RefrigerationSufficientquantitiesof waterServSafecomminutedmeatSneezingPotablewaterCoolingWash-rinse-sanitizeGoldSealmopshung todrySickChemicalsanitizationApprovedmaterials90daysRecommendedfor use in foodareasReheatingDishmachineEquipmentConstructionE.coliAccessiblehand sinksChlorinepointof saleUnapprovedchemicalsADA135FTime asPublicHealthControlPersonalitemsReducedOxygenPackagingbulkfoodSanitizerSufficientquantity ofhot Water15%largerSingleuseglovesUtensilsChemicalsare notlabeledStateSanitaryCodeFood to FoodContaminationnon-criticalferalhogReadyto eatFeverExclude24HoursMopsinkCompanionanimallabeledAirbreakCevicheColdholdingDifferentcookingtemperaturesMedicationsUtensils100ppmChlorineEmployeeIcemaker7calendardaysHighlysusceptiblepopulationsPersonnelNon-AbsorbentPotentiallyhazardousfoodsSalmonellaWarewashingSmokingCuttingBoard135Fto 70FPestcontrolVacuumbreakerApprovedseweragesystemToiletcontaminationRe-usecontainers10 secondexposuretimeFoodpreparationareaPICBandageCleanplateFingerCotTamperresistantbaitstationPotablewatersystemunderpressure2layers41FTwo buckethandwashingmethodShellfishtagsCriticalViolalationClean tosight andtouchRodentbaitstorageadulteration165FChickenPasteurizedEquipment toFoodContaminationAirgapOystersHandwashRestrictDangerZoneDatemarkingHeatsanitizationMobileUnitsShrimpHACCPShallowPansTestkitReadyto eatMinimum1 gallonsanitizingsolutionCBOProhibitedliveanimalsCrossContaminationestablishmentPlumbingCodeCorrosion-resistantPracticesHandsinkTunaWrittenProceduresIceMechanicallyrefrigeratedPushcart200ppmQuaternaryAmmoniaScoopstorageAlcoholWipeCrossConnectionFoodborneIllnessHotholdingDiarrheaPremisesdiscardBack flowpreventiondeviceHandHygieneApprovedwatersupplyThermometerFood SafetyCertificationLeastpossibleHandContactKnifePusCleanedevery 4hoursChemicalStorageDesignatedareaParasiteDestruction4hours$20,000RefrigerationSufficientquantitiesof waterServSafecomminutedmeatSneezingPotablewaterCoolingWash-rinse-sanitizeGoldSealmopshung todrySickChemicalsanitizationApprovedmaterials90daysRecommendedfor use in foodareasReheatingDishmachineEquipmentConstructionE.coliAccessiblehand sinksChlorinepointof saleUnapprovedchemicalsADA135FTime asPublicHealthControlPersonalitemsReducedOxygenPackagingbulkfoodSanitizerSufficientquantity ofhot Water15%largerSingleuseglovesUtensilsChemicalsare notlabeledStateSanitaryCodeFood to FoodContaminationnon-criticalferalhogReadyto eatFeverExclude24HoursMopsinkCompanionanimallabeledAirbreakCevicheColdholdingDifferentcookingtemperaturesMedicationsUtensils100ppmChlorineEmployeeIcemaker7calendardaysHighlysusceptiblepopulationsPersonnelNon-AbsorbentPotentiallyhazardousfoodsSalmonellaWarewashingSmokingCuttingBoard135Fto 70FPestcontrolVacuumbreakerApprovedseweragesystemToiletcontaminationRe-usecontainers10 secondexposuretimeFoodpreparationareaPICBandageCleanplateFingerCotTamperresistantbaitstationPotablewatersystemunderpressure2layers41FTwo buckethandwashingmethodShellfishtagsCriticalViolalationClean tosight andtouchRodentbaitstorageadulteration165FChickenPasteurizedEquipment toFoodContaminationAirgapOystersHandwashRestrictDangerZoneDatemarkingHeatsanitizationMobileUnitsShrimpHACCPShallowPansTestkitReadyto eatMinimum1 gallonsanitizingsolutionCBOProhibitedliveanimalsCrossContaminationestablishmentPlumbingCodeCorrosion-resistantPracticesHandsinkTuna

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