Is the health permit and previous health inspections available?
Was the last inspection reviewed prior to starting this inspection?
Are all 'At Risk' deductions corrected from the last evaluation? Make sure last evaluation is present during inspection.
Is kitchen area free of roaches, ants, birds, flies, vermin, fruit flies, etc
Is there an accurate food and equipment temperature log available?
Food handler section.
Free of sickness or symptoms? No personal food, drinks, chewing gum, gloves worn, hats or hair restraints and uniform standards, thermometers worn, calibrated ( ask the cook how), no Tobacco products, day dots labeling system present.
Is the first aid kit and employee medication properly stored and labeled?
Are all hand-washing sinks clean, free of obstruction, and only used for hand-washing?
Dry storage area.
Is the proper use of food hierarchy occurring in storage's?
No dented cans. Clean shelves. Clean equipment. No expired product. Wrapped labels and dated product that is open. All food stored 6" above
Coca cooler,two deli reach in cooler, grille reach ins, stand up cooler traulsen:
food wrapped labeled and dated, FIFO, temperature under 41 degrees, proper food hierarchy EG Cooked food ->Fish->Meat->Chicken , no expired product, proper cooling methods being used.
Are all utensils, rags, equipment, etc. stored properly?
Are all contact surfaces in good repair?
EG Cutting Boards
Are all lights working?
Are all lights the proper light?
Are wiping cloths used and stored properly? Proper red and green buckets. Pink sani wipes. Sani test strips present. Test the solution is it correct.
Are all floors clean?
Are all walls clean?
Are all chemicals properly labeled and stored away from food?
Is MSDS available for all chemicals?
Do the hand-washing sinks contain soap and paper towels?
Do all shellfish tags have identification, date, and last date of sale; kept for 90 days?
Is parasite destruction information available and held for 90 days?
Are all food and equipment logs available and complete with corrective actions?
Are Steritech/Engineering tags in place?
Is an anti-choking sign present and visible?
Are all utensils stored handle up?
Is all equipment stored and protected properly?
Are all proteins and vegetables in hot hold stored above 135F?
Is all re-heating being done within 2 hours and above 160F?
Are all ingredients pre-chilled and cooled under 41F in less than 4 hours?
Are all foods Mis-en-Place outside/above work spaces, properly iced, and below 41F?
Are all chemicals stored, covered, further than 1 feet away from food contact surfaces, or below food and sinks?
Is the ice machine cleaning schedule documented?
Are pans stored inverted?
Is the 3 compartment sink in proper use, holding proper chemicals, and at a temperature above 171?
Is the dishwasher in proper use, holding proper chemicals, and at a temperature above 171F?
Is the potwasher in proper use, holding proper chemicals, and at a temperature above 171F?
Have temperature logs been done at preshift for all dish/pot washing machines?
Are Sanitizer test kit/strips available?
Are all trash receptacles sufficient?
Is the exterior of the ice machine free of ice/mold/buildup?
Is the interrior of the ice machine free of rust/mold/buildup?
Is the ice scoop present, stored properly, and free of build-up?
Are all lighting sources above food shielded?
Are all ceilings clean?
Are all ceilings in good repair?
Are all walls in good repair?
Are all floors in good repair?
Are all vents and exhaust hoods clean?
Are all exhaust hoods in good repair?
Are all freezers/coolers working properly?
Do all coolers have functioning thermometers inside and outside?
Are all outer openings properly sealed to prevent pest activity?
Is the ice machine in good repair?
Is the water filter changed every 6 months?
Is the sink maintaining both a hot and cold temperature within 90 seconds?
Are all gaskets working and in good repair?
Is all kitchen equipment working and in good repair?
Was their a problem with the issues, issue flow, and categories (if 'Yes' explain what needs to be changed or adjusted; if 'No' check 'N/A')?