Cleveland Weekly Safety Inspection Food Services

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Area of Inspection

  Select Cafeteria Snack Bar

  • Cafeteria
  • Snack Bar

• Person or persons completing the inspection

  Safety and Security Manager

  Safety Officer

• Centers are required to conduct and document weekly/monthly inspections. Results of the inspection are recorded below. In the event a deficiency is identified that cannot be corrected, the Safety Officer will submit a maintenance work order for the deficiency. Completed checklists must be returned to the Center Safety Officer based on center policy. The general safety and health checklist applies and should be attached to the checklist.

Weekly food services inspection

• Temperatures for refrigerators and freezers are recorded daily (7 days a week).

  Yes

  No

  N/A

• All refrigerators and freezers have a separate mechanical gauge.

  Yes

  No

  N/A

• Original containers or approved secondary dispensers are properly labeled.

  Yes

  No

  N/A

• Food is properly protected during storage, preparation, display, service, and transportation.

  Yes

  No

  N/A

• Persons with infections are prohibited from working.

  Yes

  No

  N/A

• Hands are washed, clean, and good hygiene is practiced.

  Yes

  No

  N/A

• Clothing is washed, clean, and hair restraint is utilized.

  Yes

  No

  N/A

• Food contact surfaces are clean and properly maintained.

  Yes

  No

  N/A

• Non food contact surfaces are clean and properly maintained.

  Yes

  No

  N/A

• Dish washing facilities are properly maintained and operated.

  Yes

  No

  N/A

• Wash, rinse, and clean practices are utilized for dishes, cups, and utensils.

  Yes

  No

  N/A

• Sanitizing rinse clean and rinse temperature recorded daily (180 degrees without sanitizing solution 150 degrees or above with sanitizing solution.) .

  Yes

  No

  N/A

• Wiping cloths: clean, properly stored, and limited in use.

  Yes

  No

  N/A

• Water source is safe, hot, cold, and has the proper pressure.

  Yes

  No

  N/A

• Toilet and hand washing facilities are adequate in number, accessibility, and properly cleaned.

  Yes

  No

  N/A

• Restrooms are properly enclosed, have self closing doors, fixtures are in good repair, hand cleaner is provided, hand dry device present, soap provided, toiletries, waste receptacles, and adequate ventilation provided.

  Yes

  No

  N/A

• Waste containers are provided, covered, adequate in number, insect/rodent proof, clean, not overflowing, and lids are closed.

  Yes

  No

  N/A

• Area is free of insects, rodents, birds, or other vermin.

  Yes

  No

  N/A

• Floors are properly constructed, drained, clean, and in good repair.

  Yes

  No

  N/A

• Proper ventilation is provided, no odors steam, or condensation present.

  Yes

  No

  N/A

• Walls and floors are clean, properly constructed and in good repair.

  Yes

  No

  N/A

• Dressing rooms are clean, lockers provided, and facilities are utilized.

  Yes

  No

  N/A

• Necessary toxins are properly stored, labeled, and stored separate from food perpetration.

  Yes

  No

  N/A

• Premises is maintained free of litter and unnecessary items.

  Yes

  No

  N/A

• Clean or soiled linen separated and properly stored.

  Yes

  No

  N/A

• Safety Officer

  Sign

• Food Service Manager

  Sign