Title Page

  • Hotel

  • Kitchen

  • Conducted on

  • Inspected and Prepared by

  • Document No:

Inspection checklist

    Kitchen:
  • Name of the Kitchen

  • Overall Status of the Kitchen

  • Input the general deviations other than the parameters mentioned below

  • Cleanliness & Cleaning Schedule

  • Mention the other deviations noticed in the kitchen in terms of Cleanliness - If Any?

  • Condition of premises

  • Mention the other deviations noticed in the kitchen in terms of Conditions of the premises - If Any?

  • Condition of Equipments

  • Mention the other deviations noticed in the kitchen in terms of Maintenance of the equipments - - If Any?

  • Good Hygiene Practices

  • Mention the other deviations noticed in the kitchen in terms of Good Hygiene Practices - If Any?

  • Hand Washing Facilities

  • Mention the other deviations noticed in the kitchen in terms of Hand Washing Facilities - If Any?

  • Personal Hygiene of Food Handlers

  • Mention the other deviations noticed in the kitchen in terms of Personal Hygiene of the Food handlers - If Any?

  • Dry Store

  • Mention the other deviations noticed in the kitchen in terms of Dry Store Status - If Any?

  • Chiller
  • Chiller No:

  • Temperature
  • is it Remotely monitored or Manually monitored

  • Is the Chiller Calibrated

  • Mention the next calibration due date

  • Chillers

  • Mention the other deviations noticed in the kitchen in terms of Chillers - If Any?

  • Freezer
  • Freezer No:

  • Temperature
  • is it Remotely monitored or Manually monitored

  • Is the Freezer Calibrated

  • Mention the next calibration due date

  • Freezers

  • Mention the other deviations noticed in the kitchen in terms of Freezers - If Any?

  • Critical Control Point

  • Mention the other deviations noticed in the kitchen in terms of CCP's - If Any?

  • Temperature control

  • Mention the other deviations noticed in the kitchen in terms of Temperature - If Any?

  • Pest control and waste management

  • Mention the other deviations noticed in the kitchen in terms of Pest Control and Waste Management - If Any?

  • Thermometer
  • Thermometer No:

  • Chef Name:

  • Mention the other deviations noticed in the kitchen in terms of Chef Thermometer - If Any?

  • Training

  • Mention the other deviations noticed in the kitchen in terms of Training - If Any?

  • Records and Documentation

  • Mention the other deviations noticed in the kitchen in terms of Records and Documentation - If Any?

  • Records
  • Name of Record:

  • Verified till date:

  • Is the Record complete ?

  • Input the deviations noticed

  • Pot/ Dish Wash Area Location:
  • Pot/ Dish Wash Area Location:

  • Pot/Dish wash area clean and well maintained ?

  • Mention the other deviations noticed - If Any?

  • Is Pot washing sink / Dish Washing Machine clean and well maintained

  • Mention the other deviations noticed - If Any?

  • Is Cleaning procedure & Schedules followed ?

  • Mention the other deviations noticed - If Any?

  • Ice Machines
  • Ice Machine No:

  • Is the Ice Machine Calibrated

  • Input the next calibration due date

  • Is Ice Machine Clean and Well Maintained

  • Mention the other deviations noticed - If Any?

  • Is Sanitizer in the dispenser refilled

  • Mention the other deviations noticed - If Any?

  • Is the Ice Scoop clean and stored in the Dispenser

  • Mention the other deviations noticed - If Any?

Other Deviations

  • Please input the other general deviations noticed

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