2017 Food Safety Visit

• FOOD SAFETY VISIT

• Store Number

• Location

• Conducted on

  Date

• Prepared by

• SD/PIC

Fresh Departments

• Are food contact surfaces cleaned and sanitized every four hours as required?

  Yes

  No

  N/A

• Is food protected from contamination; no physical, biological, or chemical hazards?

  Yes

  No

  N/A

• Are foods properly stored to protect from contamination?

  Yes

  No

  N/A

• Are hot/cold foods held at correct temperatures?

  Yes

  No

  N/A

• Are thermometers available, calibrated, properly stored, and in good condition?

  Yes

  No

  N/A

• Are date marking and labeling procedures followed?

  Yes

  No

  N/A

• Are hairnets, beard nets, name tags and work gear worn as required?

  Yes

  No

  N/A

• Are foods properly washed and scrubbed with a brush in the Sterilox solution?

  Yes

  No

  N/A

• Are all departments utilizing the Organix program?

  Yes

  No

  N/A

• Do Associates demonstrate Food Safety knowledge?

  Yes

  No

  N/A

• Are 3-compartment sinks clean, properly equipped with required chemicals, and has sanitizer been tested?

  Yes

  No

  N/A

• Are hand sinks not blocked and are properly equipped with soap, paper towels, and signage?

  Yes

  No

  N/A

• Are Associates following good hand-washing practices?

  Yes

  No

  N/A

• Is water temperature at hand-sinks and 3- compartment sinks dispensing at proper temperatures?

  Yes

  No

  N/A

• Are disposable and PPE gloves properly worn and changed when needed?

  Yes

  No

  N/A

• Does dish machine reach 180 degrees and are thermostrips available?

  Yes

  No

  N/A

• Are general housekeeping procedures followed; walls, floors, drains, prep tables, etc.?

  Yes

  No

  N/A

• Are required HACCP logs, shellfish tags, and sushi acidification logs maintained as required?

  Yes

  No

  N/A

• Is there no evidence of eating, drinking, or storing personal belongings in department?

  Yes

  No

  N/A

• Are shelves in dairy department free of mold and caked on residue?

  Yes

  No

  N/A

Pest Control

• Are fly lights available?

  Yes

  No

  N/A

• Is there no evidence of pests, harborage areas, standing water, and excess food debris?

  Yes

  No

  N/A

• Is pest log available and maintained with recent report, trap map, and sighting log?

  Yes

  No

  N/A

• Are items stored off floor and away from walls to allow for cleaning and pest monitoring?

  Yes

  No

  N/A

• Are doors maintained closed, in good repair, and are door sweeps adequate?

  Yes

  No

  N/A

General

• Is equipment in good repair?

  Yes

  No

  N/A

• Are fires exits not blocked and are clear passageways available?<br>

  Yes

  No

  N/A

• Are key controls in place for baler, compactor, pallet jacks, and forklifts?

  Yes

  No

  N/A

• Is there no storage in electrical / compressor rooms?

  Yes

  No

  N/A

• Is Hazardous Waste center in place, being used, and inventory log in use?

  Yes

  No

  N/A

• Are fire extinguishers not stored on floor?

  Yes

  No

  N/A

• Are chemicals bottles properly stored?

  Yes

  No

  N/A

• Is cleaning center clean, organized, and well maintained?

  Yes

  No

  N/A

• Are chemicals stored in a designated place, organized, labeled, and properly supplied?

  Yes

  No

  N/A

• Are restrooms clean and properly stocked?

  Yes

  No

  N/A