Food Premises Self Inspection Checklist

• Location
  Address

• Conducted on

  Date

• Inspected by

Personal Hygiene

• Employees wearing clean and proper uniform

  Yes

  No

  N/A

• Clothing and personal effects stored away from products in a proper manner

  Yes

  No

  N/A

Satellite / Shop cleanliness

• Signage and shop entrance are clean and shiny and well maintained.

  Yes

  No

  N/A

• Floors clean, well maintained and in good repair

  Yes

  No

  N/A

• lightings and our 18Degree branding are clean and well maintained

  Yes

  No

  N/A

Equipment and Utensils

• Display freezer units are clean and organized

  Yes

  No

  N/A

• Heating unit are clean and well maintained

  Yes

  No

  N/A

• Non-Food contact surfaces visibly clean and in good repair

  Yes

  No

  N/A

• Inoperable equipment has been repaired, replaced, or removed from facility

  Yes

  No

  N/A

• Adequate stock of disposable cutleries, 18degree thermo bags,disposable plates and tissues.

  Select hand washed in a two or three compartment sink (wash-rinse-sanitise) dish washing machine warewashing (low temp rinse water) with chemical sanitiser in solution dish washing machine warewashing (high temp rinse water) reaches at least 179F/82 degrees for 10 seconds

  • hand washed in a two or three compartment sink (wash-rinse-sanitise)
  • dish washing machine warewashing (low temp rinse water) with chemical sanitiser in solution
  • dish washing machine warewashing (high temp rinse water) reaches at least 179F/82 degrees for 10 seconds

• Single service utensils are properly stored and organized

  Yes

  No

  N/A

• No Damaged or unapproved utensils or disposables must be on your stations. Discard please

  Yes

  No

  N/A

Garbage and Waste

• Trash containers are lined with insect and vermin-proof disposable plastic bag at all times.

  Yes

  No

  N/A

• Plastic bags are tied before being placed in outside trash bin. Bin lids are kept closed.

  Yes

  No

  N/A

• Outside premises and refuse areas are clean, sanitized, illuminated by light and well maintained.

  Yes

  No

  N/A

Items Critical to Food Safety and quality

• Food is inspected when received and found to be free from broken edges, cracks and all meal packages need to be labeled as per 18Degree standards

  Yes

  No

  N/A

• Frozen food is received and stored at -18°C/0°F or colder

  Yes

  No

  N/A

• All food packages have sleeves and stickers that indicate our 18Degree brand, if not, please report and attach photos.

  Yes

  No

  N/A

• All food packages have prices stickers indication, if not, please report and attach photos.

  Yes

  No

  N/A

• All food packages have production and expiry sticker indications, if not, please report and attach photos.

  Yes

  No

  N/A

• Foods are dispensed and placed in the display freezers in an approved manner and well presented, and with Label stickers always facing the client.

  Yes

  No

  N/A

• Signed off by

  Sign