Information
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Client / Site
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Conducted on
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Prepared by
Personal hygiene
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1.Employees wear clean and proper uniform including shoes.
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2.Effective hair restraints are properly worn.
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3.Fingernails are short, unpolished, and clean (no artificial nails).
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4.Jewelry Policy-No hand and facial jewelry allowed in the kitchen.Watches are only allowed outside food handling premises.
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5.Hands are washed properly , frequently, and at appropriate times.
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6.Burns, wounds, sores or scabs, or splints are<br>Well covered and water -proofed.
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7. Cuts & open wounds on hands area bandaged and completely covered with a food service glove while handling food.
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8. Eating, drinking, chewing gum, smoking, or using tobacco are allowed only in designates areas away from preparation, service, storage, and ware washing areas.
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9. Employees use disposable tissues when coughing or sneezing and then immediately wash hands.
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10. Employees appear in good health.
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11.Hand sinks are unobstructed, operational, and clean.
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12. Hand sinks are stocked with soap, disposable towels, and warm water.
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13. A hand washing reminder sign is posted.
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14. Employee restrooms are operational and clean.
Food Preparation
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15. All food stored or prepared in facility is from approved sources.
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16.Food equipment utensils, and food contact surfaces are properly washed, rinsed, and sanitize before every use.
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17.Frozen food is thawed under refrigeration or in cold running water, or cooked to proper temperature from frozen state.
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18. Thawed food is not frozen
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19. Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible.
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20. Food is tastes using the proper procedure.
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21. Procedures are in place to prevent cross-contamination.
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22.Ready to eat food is handled with suitable utensils, such as single gloves or tongs.
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23.Food is prepared in small batches to limit the time it is in the temperature danger zone.
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24. Clean disposable paper towels are used for sanitizing equipment, food contact surfaces and for drying hands, & utensils.
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25. Food is cooked to the minimum safe internal temperature.The temperature is tested with calibrated food thermometer.
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26. The internal temperature of food being cooked is monitored and documented.
Hot Holding
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27.Hot holding unit is clean.
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28. Food is reheated to the required safe internal temperature before placing in hot holding.Hot holding units are not used to reheat potentially hazardous foods.
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29. Hot holding unit is pre-heated before hot food is placed in the unit.
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30. Food is protected from contamination (adequately covered).
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31.Temperature of hot food being held is ate or above 63 degree C and recorded in the hot cabinet temperature chart.
Cold holding
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32.Refrigerators are kept clean and organized
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33.Temperature of cold food being held is at or below 5 degree C.
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34. Food is protected from contamination.
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35.Thermometers are available and accurate.
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36. Temperature is appropriate for pieces of equipment.
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37.Food is stored 20 cms off the floor in walk-in chillers & freezers.
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38.Refrigerator and freezer units are clean and neat.
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39. Proper chilling procedures are used.
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40.All food is properly wrapped, labeled, and dated.
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41. The FIFO (first in, first out ) method of inventory management is used.
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42. Ambient air temperature of all refrigerators and freezers is monitored and documented at least 4 times in a day.
Food storage and dry store
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43. Dry storage area is in the ambient temperature zone.
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44. All food and paper supplies are stored 6 to 8 inches off the floor.
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45. All food is labelled with name , production & expiry date.
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46. Open bags of food are stored in containers with tight fitting lids and labelled with common name.
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47. The FIFO ( first in, first out) method of inventory management is used.
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48. There are no bulging or leaking canned goods.
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49.Food is protected from contamination.
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50. All food surfaces are clean.
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51. Chemicals are clearly labelled and stored away from food and food-related supplies.
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52.There is a regular cleaning schedule for all foos contact surfaces.
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53.Food is stored in original container or in appropriate food container.
Cleaning and Sanitizing
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54. Pot wash sink is properly set up for ware washing.
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55. Dish machine is working properly (such as gauges and chemicals are at recommended levels)
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57. Water temperature are correct for wash and rinse.
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58.Small ware and utensils are allowed air to dry.
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59.Wiping cloths (sponge cloths ) are stored dry when not in use.
Utensils and Equipments
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60. All small equipment and utensils, including cutting boards and knives, are cleaned and sanitized between uses.
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61.Small equipment and utensils are washed, sanitized, and air- dried.
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62.Work surfaces and utensils are clean.
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63.Work surfaces are cleaned and sanitized between uses.
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64.Thermometers area cleaned and sanitized after each use.
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65. Thermometers are calibrated on a routine basis.
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66. Can opener is clean and free of rust and dirt contamination.
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67. Drawers and racks are cleanz
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68.Clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or a persons mouth.
Large Equipments
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69. Floors and walls behind large equipments are cleaned on a periodic basis to maintain general hygiene and sanitation.
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70. Food slicer is broken down, cleaned , and sanitized before and after every use.
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71.Boxes, containers, and recyclables are removed from site.<br>
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72. Exhaust hod and filters are clean.
Garbage storage and disposal
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73.Kitchen garbage cans are clean and kept covered.
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74.Garbage cans are emptied as necessary.
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75. Boxes and containers are removed from site.
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76. Loading dock area and around dumpster are clean.
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77. Dumpsters are clean.
Pest control
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78. Outside doors have screens, are well sealed, and are equipped with a self-closing device.
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79.No evidence of pests is present in the back of the house areas.
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80. There is a regular schedule of pest control by a licensed pest control operator.
