Acelero Learning MM Health & Safety Checklist

Refrigerator, stove, cabinets, working area and cooking equipment are clean, sanitary and in good condition

Food preparation and storage areas are free from animals, rodents and insects or animal droppings.

All cleaning materials and utensils are kept away from food (e.g. in separate storage). Chemical cleaners, pesticides, and other toxic materials are in original containers.

Kitchen garbage receptacles are:<br><br>-Made of durable, leak-proof and nonabsorbent materials; <br>-Lined and covered; and<br>-Emptied to the outdoor garbage receptacle when filled.

Fire extinguisher approved by the Fire Department is charged and accessible. (In Clark County, Class K is required in all commercial kitchens)

Refrigerators have separate inside thermometers showing temperatures of 35-41 degrees F, and there is temperature log posted documenting daily temperature checks.

Freezers have separate inside thermometers showing temperature of 0 degrees F, and there is temperature log posted documenting daily temperature checks.

Separate or freestanding dry storage areas have thermometers showing temperatures between 50-70 F.

A sanitizing agent or water temperature of at least 170 F are used for sanitization.

Foods are maintained hot (at least 140 F) or cold (maximum 41 F) prior to serving, both when packaging for transport and upon arrival at meal service destination (as appropriate),

Meals are transported in safe, sanitary sealed/covered containers/carriers.

Foods are used on a first-in, first-out basis (date rotation), with appropriate inventory and record-keeping of food storage.

Food containers are labeled; free of rust, dents or bulges; and kept away from the walls and at least 6 inches off the floor to permit air circulation.

Separate sinks are available and used for washing hands, fruits and vegetables , and cooking utensils.

Separated refrigerators are provided for (as applicable) dairy products and eggs; meat, poultry and fish; fruits and vegetables; and cooked foods.

Heating and ventilation systems are working. Radiators/pipes are inaccessible or covered to prevent contact.

Walls, floors and ceilings are in good repair and clean.

The kitchen facility is operated in compliance with applicable provisions of the State Sanitary Code, as evidenced by posted sanitary inspections certificate from municipal board of health.

A well-supplied first aid kit is available, accessible to staff, out of reach of children, and includes personal protective equipment and Food service approved first aid supplies. Check first -aid contents, in accordance with First-Aid Checklist.

Thermometers are calibrated for accuracy an kept in a sanitation solution when not in use, to ensure they do not become contaminated with dirt and other debris.

Towels are kept in a sanitation bucket, with the proper sanitation solution, when not in use, to ensure they are clean and sanitary for use on the kitchen.

Towels are laundered and stored to ensure they are clean and sanitary, or a disposable towel is used and tossed at the end of the day.

Staff is following hygiene regulations:<br><br>-Short fingernails that do not have polish. No bracelets, rings, watches or low hanging necklaces (Wedding ring is allowable).<br>-Single use gloves are available and in use by staff<br><br>-Hairnets are available and used by staff<br><br>-Staff is wearing a clean and appropriate uniform for the food preparation: No capris or jackets. Non-Slip shoes

Staff are wearing the appropriate Acelero Badge (in Clark County staff are also required to have all licensing cards on their person)

Shelter in Place