Title Page
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Site conducted
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Conducted on
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Prepared by
Exterior Cleanliness
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Landscaping, well kept
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Outer building, clear of debris
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Dumpster area, clear of debris
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Front windows and doors, clean
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Signage in place/working properly
Interior Cleanliness
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Restrooms; toilets clean, mirrors streakfree
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Restrooms; paper goods and soap properly stocked
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Doors and walls; clean smudgefree
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Floors, tables and seating
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Trash cans, clean and clear of food debris
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Glass sneeze guard, clean and streakfree
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Register area, organized and clutterfree
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Lighting working
Team Members
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Practicing good hygiene and grooming standards
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In uniform and wearing nonslip shoes
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All personal items stored in designated areas
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Wearing head coverings and PPE
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Food handlers wearing gloves
Kitchen Cleanliness
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Floors, walls and baseboards clean and debris free
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Oven, clean (cycle ran every other day or more frequently if necessary)
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Walkin, organized with all labels facing out
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Cooler units, gaskets, shelving, stocked properly, no expired products
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Storage areas organized, minimal boxes, shelving labeled
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Prep area clean and organized
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Equiptment, clean/in good condition/properly stored
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Surfaces, cleaned properly with no streaks
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Recipe Booklet, organized/clean/easily accessible
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Floor drains clean, clear of debris
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3 compartment sink/dish area clean
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All faucets putting out cold and hot water
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Chemical storage accessible, away from food products, organized
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Linen storage, clean/dirty
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Office area/shelf organized, no clutter
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Prep sink, clean
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Handwashing sinks clean, soap and paper towels properly stocked
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All food and paper goods stored up off of the floor 6 inches
Restaurant Safety and Processes
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Temperature Logs up to date, filled out 2 times daily
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Thermometers Present, Mounted and Easily Accesible in each Cooler
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Manager Opening Checklist Utilized, up to date
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Manager Closing Checklist Utilized, up to date
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Weekly Deep Cleaning List Utilized, up to date
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Order Guide Utilized, up to date
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Closing checklists/daily cleaning lists utilized, up to date
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Prep checklists and Prep lists, utilized/assigned/up to date
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Personal drink area designated, lids on all cups
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No signs of cross contamination
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Using proper food cooling methods, food cooling log utilized
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All Food containers label/date with approved methods, including top of line items
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Correct frozen food thawing process
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Waste logs utilized, up to date
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Total Score:
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Notes
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Thawing procedures need to be followed according to Health Department. Sometimes the team follows and some do not. Team does not use running water >70 degrees in a constant flow while product is submerged. The cooling log is often not used