Title Page
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Conducted on
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Prepared by
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Location
Dry Storage
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Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once.
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Foods are from commercial suppliers. Foods and packaging are in sound condition.
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Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)
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No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.
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Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.
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Are containers holding bulk ingredients in good condition?
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Are foods stored at least six inches off the floor?
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Are scoops used for bulk food products, such as flour, sugar, and ice?
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Pest control devices are working properly and installed so that they will not contaminate food or food-contact surfaces. Catch trays and glue boards are changed as necessary.
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Are foods in storage(not foods in the cooling process) properly covered to protect from contamination?
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Are shelves and racks used for equipment and dry storage properly cleaned?
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Foods are properly identified with the common name of the product on the container.
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Are vents clean and free of dust build-up and adequate?
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Floors, walls, and ceilings are free of excessive dust, debris and standing water.
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Are lights adequate for cleaning/food handling task and properly shielded above food, food contact surfaces, and packaged food if package integrity could be affected by broken glass?
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Is food-contact packaing stored at least six inches off the floor?
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Are legs of shelving and equipment properly cleaned?
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Eating, drinking and tobacco use are restricted to nonfood areas. Drinking is allowed from closed containers, such as a cup with a lid and straw, handled to prevent contamination of hands or food contact surfaces. Personal items are properly stored in designated areas away from food, utensils and equipment.
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Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)
