111 Food Safety Visit

Title Page

Handwashing and Glove Use

Are handwash sinks properly supplied and accessible (identify departments with issues)?
Are employees washing hands when required and following correct technique (identify departments with issues)?
Are gloves being worn and used correctly (identify departments with issues)?
Other observations

Are foods protected from contamination during storeage, production and display (Identify departments with issues)?
Are chemicals stored and used in a manner that prevents contamination (identify departments with issues)?
Are food contact surfaces clean (Identify departments with issues)?
Are food contact surfaces and utensils able to b e cleaned appropriately (identify departments wth issues)?
Is there evidence or actual observation of pest (identify pest type, department and location)?
Other Observations

Is the department supplied with a minimum water temperature of 120'F at the 3-Comp sink (provide temp, and identify departments with issues)
Are TCS foods held at or below 40'F (Identify product and list temperature) ?
Are TCS foods found out of temperature during stocking or preparation (list product, temperature and department)?
Are the internal temperatures of TCS foods in hot holding at or above 140'F (list product, temperature and department)?
Are TCS foods cooked/reheated to the appropriate internal temperature (list product, temperature and department)?
Are TCS foods thawed properly using approved methods (list product and department)?
Are hot foods cooled with the appropriate time and temperature (list product, time/temp, department)?
Have all cooked/hot held TCS foods been documented in a log (identify product and department)?
Other Observations

Are store opened, processed and packaged foods properly labeled and/or date market as required (identify product and department)?
Are foods held beyond the manufactures date code (identify product and department)?
Other Observations

Are foods handled appropriately (chilled, sterilox) during preparation and display (List product and department)?
Are employees following proper hygienic practices while in the department (list issue and department)
Are foods, utensils and food packaging stored and displayed appropriately (list product, issue and department)?
Other Observations

Does the department/store have the necessary/approved food service equipment and supplies (list issues and department)?
Are department food preparation areas clean (identify departments)?
Are department display cases, tables and customer areas on the sales floor clean (list issues and department)?
Are the department dry grocery stock and backroom areas clean (identify area and department)?
Are the department storage cooler areas clean (identify cooler and department)?
Are department surfaces and equipment in good repair (list surface/equipment and department)?
Is department free from physical hazards (list issue and department)?
Other Observations

Is associate knowledge demonstrated ((list department)?
Is department maintaining the required records (list missing records and department)?
Is consumer advisory present where required(sushi only)?
Workers compensation and general liability logs in use and up to date?
Safety board is up to date?
Hazardous waste log in use and up to date?
Other observations