Title Page

  • Facility Name

  • Inspection Date & Time

  • Owner/Permittee

  • Facility Address
  • EHS

  • Service

  • Result

  • Action

GENERAL INFORMATION

  • Phone #

  • Email Address

  • Mailing Address
  • Time in

  • Time Out

  • EH Office number

  • Program Identifier

  • Certified Food Proteection Manager

  • Expiration Date

  • FA

  • PR

  • SR

  • PE

CRITICAL RISK FACTORS

EMPLOYEE HEALTH, HYGIENE & KNOWLEDGE

  • 1a. Demonstration of knowledge

  • Major

  • Minor

  • 1b. Food safety certification

  • Major

  • Minor

  • 2. Communicable disease, reporting , restrictions &

  • Major

  • Minor

  • 3. No discharge from eyes, nose and mouth

  • Major

  • Minor

  • 4. Proper eating, drinking or tobacco use

  • Major

  • Minor

PREVENT CONTAMINATION BY HANDS

  • 5. Hands clean and properly washed; proper glove use

  • Major

  • Minor

  • 6. Adequate handwashing facilities; supplied and accessible

  • Major

  • Minor

TIME AND TEMPERATURE RELATIONSHIP

  • 7. Proper hoy and cold holding temperatures

  • Major

  • Minor

  • 8. Time as a public health control, procedures & records

  • Major

  • Minor

  • 9. Proper cooling methods

  • Major

  • Minor

  • 10. Proper cooking time and tempearture

  • Major

  • Minor

  • 11. Proper reheating procedures for hot holding

  • Major

  • Minor

PROTECTION FROM CONTAMINATION

  • 12. Returned and re-service of food

  • Major

  • Minor

  • 13. Food in good condition, safe and unadulterated

  • Major

  • Minor

  • 14. Food contact surface, clean and sanitized

  • Major

  • Minor

FOOD FROM APPROVED SOURCES

  • 15. Food obtained from approved source

  • Major

  • Minor

  • 16. Compliance with shell stock tags, condition, display

  • Major

  • Minor

  • 17. Compliance with Gulf Oyster Regulations

  • Major

  • Minor

ADDITIONAL CRITICAL RISK FACTORS

  • 18. Compliance with vartiance, specialized process & HACCP

  • Major

  • Minor

  • 19. Consumer advisory provided for raw/undercook food

  • Major

  • Minor

  • 20. Licensed health care facilities/public & private schools prohibited foods not offered

  • Major

  • Minor

  • 21a. Hot water available

  • Major

  • Minor

  • 21b. Water available

  • Major

  • Minor

  • 22. Sewage and wastewater properly disposed

  • Major

  • Minor

  • 23. No insect, rodent, birds or animals present

  • Major

  • Minor

GOOD RETAIL PRACTICES

  • Preventive measures that can reduce food borne illness

SUPERVISION

  • 24. Person in charge present and performs duties

  • 25. Personal cleanliness and hair restraints

GENERAL FOOD SAFETY REQUIREMENTS

  • 26. Approved thawing methods used, frozen food

  • 27. Food separated and protected

  • 28. Washing fruits and vegetables

  • 29. Toxic substances properly identified, stored and used

FOOD STORAGE/DISPLAY/SERVICE

  • 30. Food storage, food storage containers identified

  • 31. Consumer self service

  • 32. Food properly labeled & honestly presented

EQUIPMENT/UTENSILS/LINENS

  • 33. Nonfood-contact surfaces clean

  • 34. Warewash facilities, installed, maintained, used, test equipment

  • 35. Equipment/utensils approved, installed; good repaired; capacity

  • 36. Equipment, utensils and linens; storage and use

  • 37. Adequate ventilation and lighting, designated areas, use

  • 38. Thermometers provided and accurate

  • 39. Wiping cloths; properly used and stored

PHYSICAL FACILITIES

  • 40. Plumbing; fixtures, backflow devices, drainage

  • 41. Garbage and refurse properly disposed; facilities maintained

  • 42. Toilet facilities properly constructed, supplied, cleaned

  • 43. Premises, personal/cleaning items; vermin proofing

  • 44. Floors, walls and ceiling properly built, maintained and clean

  • 45. No unapproved sleeping quarters

SIGNS/REQUIREMENTS

  • 46. Signs posted, last inspection report available

  • 47. Permits available

COMPLIANCE & ENFORCEMENT

  • 48. Plan review

  • 49. Samples Collection

  • 50. Impoundment/VC&D

  • 51. Permit Suspension

  • 52. Multiple Major Critical Risk Violations / Increased Risk to Public Health

SIGN OFF

  • PIC/Owner Signature

  • EHS Signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.