Cateechee Food Safety Inspection

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Select date

  Date

Personal Hygiene

• Employees wear clean and proper uniform?

  Yes

  No

  N/A

• Hair restraints are worn?

  Yes

  No

  N/A

• Fingernails are short unpolished and clean "no artificial nails worn"?

  Yes

  No

  N/A

• Jewelry is limited to a plain ring, such as a wedding band and a watch?

  Yes

  No

  N/A

• Hands are washed properly, frequently and at appropriate times?

  Yes

  No

  N/A

• Burns, wounds, sores or scabs, or splints and waterproof bandages on hands are bandaged and completely covered with a foodservice golve while handling food?

  Yes

  No

  N/A

• Eating, drinking, chewing gum, smoking or using tobacco are allowed only in designated areas?

  Yes

  No

  N/A

• Employees appear in good health?

  Yes

  No

  N/A

• Hand sinks are clean, unobstructed and operational?

  Yes

  No

  N/A

• Hand sinks are stocked with soap, disposable towels and warm water. Hand washing poster is present?

  Yes

  No

  N/A

Food Preperation

• All food stored used and stored isbfrom approved sources?

  Yes

  No

  N/A

• Equipment, utensils and contact surfaces are properly washed, rinsed and sanitized before every use?

  Yes

  No

  N/A

• Frozed food is thawed under refrigeration or cold running water?

  Yes

  No

  N/A

• Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible?

  Yes

  No

  N/A

• Procedures are in place to prevent cross-contamination?

  Yes

  No

  N/A

• Food is handled with suitable utensils, such as single use gloves or tongs?

  Yes

  No

  N/A

• Food is cooked to the required safe internal temperature for the appropriate time. The temperature is tested with a calibrated food thermometer?

  Yes

  No

  N/A

• The internal temperature of food being cooked is monitored and documented?

  Yes

  No

  N/A

Hot Holding

• Hot holding is clean?

  Yes

  No

  N/A

• Food is heated to the required safe internal temperature before placing in hot holding? Hold holding units are not used to reheat Potentially hazardous foods?

  Yes

  No

  N/A

• Hot holding unit is pre-heated before hot food is placed in unit?

  Yes

  No

  N/A

• Temperature of hot food being held is at at or above 135 F?

  Yes

  No

  N/A

• Food is protected from contamination?

  Yes

  No

  N/A

Cold Holding

• Refrigerators are kept clean and organized?

  Yes

  No

  N/A

• Temperature of cold food being held is at or below 41F?

  Yes

  No

  N/A

• Food is protected from contamination?

  Yes

  No

  N/A

Refrigerator and Freezer

• Thermometers are available and accurate?

  Yes

  No

  N/A

• Temperature is appropriate for pieces of equipement?

  Yes

  No

  N/A

• Food is stored 6" off floor?

  Yes

  No

  N/A

• Refrigerator and freezer unitvare clean and neat?

  Yes

  No

  N/A

• Proper chilling procedures are used?

  Yes

  No

  N/A

• All food is properly wrapped, labeled and dated?

  Yes

  No

  N/A

• The FIFO method of inventory management is used?

  Yes

  No

  N/A

• Ambient air temperature is monitored and documented at beginning and end of each shift?

  Yes

  No

  N/A

Food Storagevand Dry Storage

• Temperature od dry storage area is between 50F and 70F?

  Yes

  No

  N/A

• All food and paper supplies are stored 6-8" off floor?

  Yes

  No

  N/A

• All food is labeled with name and received date?

  Yes

  No

  N/A

• Open bags of food are stored in containers with tight fitting lids and labeled with common name?

  Yes

  No

  N/A

• The FIFO method is used?

  Yes

  No

  N/A

• There are no bulging or leaking canned gooda?

  Yes

  No

  N/A

• Food is protected from contamination?

  Yes

  No

  N/A

• All food surfaces are clean?

  Yes

  No

  N/A

• Chemicals are clearly labeled and stored away from food and food related supplies?

  Yes

  No

  N/A

• There is a regular cleaning schedule for all food surfaces?

  Yes

  No

  N/A

Cleaning and Sanitizing

• 3 compartment sink is properly set up for ware washing?

  Yes

  No

  N/A

• Dishmachine is working properly?

  Yes

  No

  N/A

• Water is clean and free of grease and food particles?

  Yes

  No

  N/A

• Water temperatures are correct for wash and rinse?

  Yes

  No

  N/A

• Smallware and utensils are allowed to air dry?

  Yes

  No

  N/A

• Wiping cloths are stored in sanitizing solution while in use?

  Yes

  No

  N/A

Utensils and Equipment

• All small equipment and utensils, including cutting boards and knives, are cleaned and sanitized between uses?

  Yes

  No

  N/A

• Small equipment and utensils are washed, sanitized and air dried?

  Yes

  No

  N/A

• Work surfaces and utensils are cleaned?

  Yes

  No

  N/A

• Work surfaces are clean and sanitized between uses?

  Yes

  No

  N/A

• Thermometers are cleaned and sanitized after each use?

  Yes

  No

  N/A

• Can opener is clean?

  Yes

  No

  N/A

• Drawers and racks are clean?

  Yes

  No

  N/A

• Clean utensils are handled in manner to prevent contamination of areas that will be in direct contact with food or a persons mouth?

  Yes

  No

  N/A

Large Equipment

• Food slicer is cleaned?

  Yes

  No

  N/A

• Food slicer is broken down, clean and sanitized before and aftervevery use?

  Yes

  No

  N/A

• Boxes, containers and recyclables are removed from site?

  Yes

  No

  N/A

• Loading dock and area around dumpsters are clean and odor-free?

  Yes

  No

  N/A

• Exhaust hood and filters are clean?

  Yes

  No

  N/A

Garbage Storage and Disposal

• Kitchen garbage cans are kept clean?

  Yes

  No

  N/A

• Garbage cans are emptied as necessary?

  Yes

  No

  N/A

• Boxes and containers are removed from site?

  Yes

  No

  N/A

Pest Control

• No evidence of pests is present?

  Yes

  No

  N/A

• There is a regular schedule of pest control by license PCO?

  Yes

  No

  N/A

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