Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Critical violation
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Person in charge present performing duties, and meets food safety knowledge and certification.
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Management and employees are informed and aware of symptoms and illness requirements.
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All employee in the restaurant are free of persistent coughing, sneezing, runny nose, watery eyes and free of symptoms of illness.
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Drinking and drink storage requirements are followed.
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Eating is only taking place in appropriate and designated areas.
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All foods are cooked to proper minimum temperatures and verified with a calibrated thermometer.
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No bare hand contact and ready to eat foods.
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Single use gloves are being used for only one task.
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Food not being served if it is unsafe (out of temp or spoiled).
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All mussel, clam and oyster tags completed and available for 90 days.
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All thawing tuna has been removed from the original packaging.
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All food contact surfaces and utensils are clean and sanitized.
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Dishwasher hot water is up to proper temperature (wash 165 rinse 180) or if a low temp machine test strips are available and being used
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Sanitizing solutions have proper concentration, verified with test strips.
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No ready to eat foods are at risk of being contaminated by raw animal foods.
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Stored foods are covered, unless they are cooling and and not in contact with dirty equipment/utensils.
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All ready to eat foods are labeled and day dotted.
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All hot holding food are heated from 41 degrees to 165 degrees for at least 15 seconds.
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All food being cooled from 135 degrees to 41 degrees must be done within 6 hours or less and in the first 2 hours must reach 70 degrees or less and verified with a thermometer.
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If using time in lieu of temperature, food is marked to indicate it is to be discarded after 4 hours.
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Handwashing sinks operational, accessible and set up with soap and towels.
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All toxic chemicals and spray bottles are secure, labeled and properly stored (not above food, equipment, utensils or linens.
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Raw foods properly stored, separated and protected.
2 pointers
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Cooling is done with approved methods. Shallow pans and smaller portions in a proper ice bath or under adequate refrigeration.
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No pests present in the restaurant.
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Ice machine clean inside and out. No signs of mold.
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No faucets leaking.
1 pointers
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Product being thawed done in refrigeration or under slow running water.
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Gloves being used properly.
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Towels are being stored in sanitizing solution when not in use.
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Raw fruits an vegetables are washed before preparation.
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Restaurant floors, walls, ceilings and equipment clean.
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All lights and light bulbs working properly.
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No boxes stored on the floor in the kitchen or walk ins.
Copper Cellar standards on cleanliness and organization
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Overall appearance of the kitchen is very clean. If not then please note where and give due dates to be cleaned up
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Overall organization of the kitchen is great. If not then please address where and give due dates to be organized.
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Any food items seen not being prepped, stored, staged or cooked properly please note specifics and give action steps to course correct.
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Any uniform standards seen that are not to CCC standards please note and give specific action steps to course correct.
