Food handlers have skills and knowledge to handle food safely

No sale of food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past the use by date

Food protected from the possibility of contamination; food receipt, storage, display and transport

Cooked PHF is cooled and reheated rapidly

Potentially hazardous food (PHF) is under temperature control; food receipt, storage & display; less than 5°C, above 60°C

Food wraps and containers will not cause contamination

Food for disposal is identified and separated from normal stock

System in place to ensure food is rotated on a regular basis

Raw egg products prepared and handled safely

Food handlers wash and dry hands thoroughly using hand wash facilities

Food handlers wash hands whenever likely to be contaminated

Hand washing facilities are easily accessible, have warm running water through single spout, single use towels (or air dryer) and soap

Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps etc

Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces

Food handlers have clean clothing, waterproof covering on bandages

Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness

Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (eg chemicals or dishwasher)

Accurate temperature measuring device readily accessible (eg digital probe thermometer), accurate to +/-1°C

Single use items protected from contamination and not reused (eg drinking straws, disposable utensils)

Practicable measures to eradicate and prevent harbourage of pests used (eg housekeeping, stock rotation, pest controller)

General design and construction of premises appropriate

Premises has adequate storage facilities eg. Food, chemicals, garbage and recycled matter

Floors are able to be effectively cleaned

Walls and ceilings are sealed and are able to be effectively cleaned

Fixtures, fittings and equipment are able to be effectively cleaned and, if necessary, sanitised

Adequate ventilation provided within the premises

Premises, fixtures, fittings and equipment in a good state of repair and working order

No chipped, broken or cracked eating or drinking utensils observed

Food labelling complies with the Food Standards Code

Food business complies with Fast Choices labelling

Inspection rating

Reinspection required

Name of officer