Acelero Learning Wisconsin Kitchen Inspection Copy

Center name

Refrigerator, stove, cabinets, working area, and cooking equipment are clean and sanitary and in good working condition. Cleaning log is completed.

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

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

Kitchen garbage receptacles are: <br>-Made of durable, leak-proof, and non-absorbant materials<br>-Lined and covered and emptied to outdoor dumpster when filled

Fire extinguisher approved by the Fire Department is charged and accessible

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

Freezers have separate inside thermometers showing temperature of 0 degrees F and there is a temperature log post d documenting daily temperature checks.

Separate or freestanding dry storage areas have thermometers have thermometers showing temperature of 50-70 degrees F

A sanitizing agent or water temperature of at least 170 F is used for sanitation

Foods are maintained hot (at least 135 F) or cold (maximum 41 F) prior to serving; both when packaging for transport and upon arrival at meal services destinations (as appropriate)

Meals are transported I’m safe, sanitary, sealed, covered containers, carriers or carts

Food are used on a first In first out basis with appropriate inventory and record keeping of food storage

Food containers are labeled, free of rust,dent , or bulges, and are kept away from the walls and at least 6 inches off the floor to permit circulation. Dry foods such as flour sugar cereals and beans are stored in zip lock bags

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

Separate refrigerators are provided for dairy product and eggs, meat and poultry, fish, fruits and veggies and cooked good

Heating and ventilation systems are working radiators/pipes are assesabley or co

Walls floors and ceiling are in good repair and clean

The kitchen facility is operated in compliance provisions of the state sanitary code as evidence by posted sanitary inspection certificates from municipal board of health

A well supplied first aid kit is available assessable to staff out of reach of children and includes personal protective equipment and food services approved first aid supplied check first aide checklist

Thermometers are calibrate for accuracy and cleaned and sanitized properly before use

Towels are kept in a sanitary bucket with proper solution when not on use

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

Staff is following hygiene regulations:<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 used by staff<br>-Hairnets are available and used by staff<br>-Staff are wearing clean appropriate uniforms for food preparation. No capris or jackets. Non-slip, closed toe shoes must be worn

Staff are wearing the appropriate Acelero badge

Menus with recorded substitutions are being kept on file. Menu substitutions are also being recorded on the parent board menu and the menu substitution log.

All special diet substitutions are being recorded on the special diet substitution log