Boca Country Club Health Inspection. Grille Room - duplicate

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Manager

• Is the health permit and previous health inspections available?

  Yes

  No

  N/A

• Was the last inspection reviewed prior to starting this inspection?

  Yes

  No

  N/A

• Are all 'At Risk' deductions corrected from the last evaluation? Make sure last evaluation is present during inspection.

  Yes

  No

  N/A

Culinary

• Pest inspection. <br>Is kitchen area free of roaches, ants, birds, flies, vermin, fruit flies, etc <br>

  Safe

  At Risk

  N/A

• Is there an accurate food and equipment temperature log available?

  Safe

  At Risk

  N/A

• Food handler section. <br>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.

  Safe

  At Risk

  N/A

• Is the first aid kit and employee medication properly stored and labeled?

  Safe

  At Risk

  N/A

• Are all hand-washing sinks clean, free of obstruction, and only used for hand-washing?

  Safe

  At Risk

  N/A

• Dry storage area. <br>Is the proper use of food hierarchy occurring in storage's?<br>No dented cans. Clean shelves. Clean equipment. No expired product. Wrapped labels and dated product that is open. All food stored 6" above

  Safe

  At Risk

  N/A

• Cooler Section. <br>Coca cooler,two deli reach in cooler, grille reach ins, stand up cooler traulsen: <br>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. <br>

  Safe

  At Risk

  N/A

• Are all utensils, rags, equipment, etc. stored properly?

  Yes

  No

  N/A

• Are all contact surfaces in good repair?<br>EG Cutting Boards

  Safe

  At Risk

  N/A

• Are all lights working?

  Yes

  No

  N/A

• Are all lights the proper light?

  Yes

  No

  N/A

• Sanitation stations. <br>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. <br>

  Safe

  At Risk

  N/A

• Are all floors clean?

  Yes

  No

  N/A

• Are all walls clean?

  Yes

  No

  N/A

• Are all chemicals properly labeled and stored away from food?

  Yes

  No

  N/A

• Is MSDS available for all chemicals?

  Safe

  At Risk

  N/A

• Do the hand-washing sinks contain soap and paper towels?

  Yes

  No

  N/A

• Do all shellfish tags have identification, date, and last date of sale; kept for 90 days?

  Safe

  At Risk

  N/A

• Is parasite destruction information available and held for 90 days?

  Safe

  At Risk

  N/A

• Are all food and equipment logs available and complete with corrective actions?

  Yes

  No

  N/A

• Are Steritech/Engineering tags in place?

  Yes

  No

  N/A

• Is an anti-choking sign present and visible?

  Yes

  No

  N/A

• Are all utensils stored handle up?

  Safe

  At Risk

  N/A

• Is all equipment stored and protected properly?

  Yes

  No

  N/A

• Are all proteins and vegetables in hot hold stored above 135F?

  Yes

  No

  N/A

• Is all re-heating being done within 2 hours and above 160F?

  Yes

  No

  N/A

• Are all ingredients pre-chilled and cooled under 41F in less than 4 hours?

  Safe

  At Risk

  N/A

• Are all foods Mis-en-Place outside/above work spaces, properly iced, and below 41F?

  Yes

  No

  N/A

• Are all chemicals stored, covered, further than 1 feet away from food contact surfaces, or below food and sinks?

  Safe

  At Risk

  N/A

Stewarding

• Is the ice machine cleaning schedule documented?

  Yes

  No

  N/A

• Are pans stored inverted?

  Yes

  No

  N/A

• Is the 3 compartment sink in proper use, holding proper chemicals, and at a temperature above 171?

  Safe

  At Risk

  N/A

• Is the dishwasher in proper use, holding proper chemicals, and at a temperature above 171F?

  Safe

  At Risk

  N/A

• Is the potwasher in proper use, holding proper chemicals, and at a temperature above 171F?

  Safe

  At Risk

  N/A

• Have temperature logs been done at preshift for all dish/pot washing machines?

  Safe

  At Risk

  N/A

• Are Sanitizer test kit/strips available?

  Yes

  No

  N/A

• Are all trash receptacles sufficient?

  Yes

  No

  N/A

• Is the exterior of the ice machine free of ice/mold/buildup?

  Safe

  At Risk

  N/A

• Is the interrior of the ice machine free of rust/mold/buildup?

  Safe

  At Risk

  N/A

• Is the ice scoop present, stored properly, and free of build-up?

  Yes

  No

  N/A

Engineering

• Are all lighting sources above food shielded?

  Yes

  No

  N/A

• Are all ceilings clean?

  Yes

  No

  N/A

• Are all ceilings in good repair?

  Safe

  At Risk

  N/A

• Are all walls in good repair?

  Safe

  At Risk

  N/A

• Are all floors in good repair?

  Safe

  At Risk

  N/A

• Are all vents and exhaust hoods clean?

  Yes

  No

  N/A

• Are all exhaust hoods in good repair?

  Yes

  No

  N/A

• Are all freezers/coolers working properly?

  Yes

  No

  N/A

• Do all coolers have functioning thermometers inside and outside?

  Yes

  No

  N/A

• Are all outer openings properly sealed to prevent pest activity?

  Safe

  At Risk

  N/A

• Is the ice machine in good repair?

  Yes

  No

  N/A

• Is the water filter changed every 6 months?

  Yes

  No

  N/A

• Is the sink maintaining both a hot and cold temperature within 90 seconds?

  Yes

  No

  N/A

• Are all gaskets working and in good repair?

  Yes

  No

  N/A

• Is all kitchen equipment working and in good repair?

  Yes

  No

  N/A

Auditor

• 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')?

  Yes

  No

  N/A