Denver Food Safety and Safety Walk

Title Page

Deli

Proper date marking on PHF? No expired, missing, out of policy marking?
Are store prepared cold foods held below 41 F.? Chubs, sandwich bar, grab and go.
Are all hot foods at or above 140 degrees? Wings, tenders, mac and cheese, ribs, whole chicken, fried chicken.
Are all food contact surfaces cleaned within the required 4 hour interval? Cutting boards, knives/utensils, slicer, sinks, dishes
Is department maintaining require records? Compliance, chill, and sanitation?
Are all handwashing sinks stocked, accessible, used regularly? Proper glove use and hand washing?
Are chemicals properly stored, not on food contact surfaces?
Are Non-food contact surfaces in the department clean? Walls, handles, shelving, scales, wrapper, fryer, fan guards.
Are all display cases clean?
Are facility surfaces and equipment clean and in good repair? Clogged drain, floor broken or unsealed, leaks, broken tiles or coving
Are floors and drains clean, all the way to the wall and under equipment?
Are cooler and freezer areas clean?
Is the department free from physical hazards? Off shelf supplies, steel wool, sponges, chemicals.
No additional items?

Proper date marking on PHF? No expired, missing, out of policy marking?
Are store prepared cold foods held below 41 F.?
Are all food contact surfaces cleaned within the required 4 hour interval? Mixer, dough divider, knives/utensils, sinks, dishes
Is department maintaining require records? Compliance, and sanitation?
Are all handwashing sinks stocked, accessible, used regularly? Proper glove use and hand washing?
Are chemicals properly stored, not on food contact surfaces?
Are Non-food contact surfaces in the department clean? Walls, handles, shelving, scales, wrapper, sheeter, divider, fan guards.
Are all display cases clean?
Are facility surfaces and equipment clean and in good repair? Clogged drain, floor broken or unsealed, leaks, broken utensils, light shields.
Are floors and drains clean, all the way to the wall and under equipment?
Are cooler and freezer areas clean?
Is the department free from physical hazards? Off shelf supplies, steel wool, sponges, chemicals.
Do the handsinks have hot water at 100 degrees in 30 seconds?
No additional items?

Proper date marking on PHF? No expired, missing, out of policy marking?
Are store prepared foods held below 41 F.?
Are all food contact surfaces cleaned within the required 4 hour interval? Cutting boards, knives/utensils, slicer, sinks, dishes, food processor
Is department maintaining require records? Compliance, and sanitation?
Are all handwashing sinks stocked, accessible, used regularly? Proper glove use and hand washing?
Are chemicals properly stored, not on food contact surfaces?
Are Non-food contact surfaces in the department clean? Walls, handles, shelving, scales, wrapper, fan guards.
Are all display cases clean?
Are facility surfaces and equipment clean and in good repair? Clogged drain, floor broken or unsealed, leaks, broken utensils, light shields.
Are floors and drains clean, all the way to the wall and under equipment?
Are cooler and freezer areas clean?
Is the department free from physical hazards? Off shelf supplies, steel wool, sponges, chemicals.
No additional items?
Do the handsinks have hot water at 100 degrees in 30 seconds?

Proper date marking on PHF? No expired, missing, out of policy marking?
Are all foods held below 41 F.? Cooler, Grab and go.
Are all food contact surfaces cleaned within the required 4/10 hour interval? Cutting boards, knives/utensils, slicer, saws sinks, dishes
Is department maintaining require records? Compliance, and sanitation?
Are all handwashing sinks stocked, accessible, used regularly? Proper glove use and hand washing?
Are Non-food contact surfaces in the department clean? Walls, handles, shelving, scales, wrapper, fan guards.
Are chemicals properly stored, not on food contact surfaces?
Are all display cases clean?
Are facility surfaces and equipment clean and in good repair? Clogged drain, floor broken or unsealed, leaks, broken utensils, light shields.
Are floors and drains clean, all the way to the wall and under equipment?
Are cooler and freezer areas clean?
Is the department free from physical hazards? Off shelf supplies, steel wool, sponges, chemicals.
No additional items?

Is the janitorial area properly stocked, maintained clean and in good condition?
Are Coolers and Freezers Clean? Ice, build up on shelving, fan guards, product on the floor, personal items.
Products stored, have date marks, and stored in date?
Are all chemicals available and at the correct concentration?
Is the log up to date?
Are floors and drains clean?
Is the ice machine clean?