Title Page
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Demonstration of Knowledge
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Manager is certified by an accredited program<br>
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Shell stock tags contain proper information and held for 90 days<br><br>
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Delivery temperatures and corrective actions are documented and maintained at facility<br>
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Food and equipment temperature logs available and complete with corrective actions<br>
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Consumer Advisory disclosure and reminder are available for raw/undercooked food<br><br>
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Health Department Permit available<br>
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Previous Health Department Inspection is available<br>*All critical findings on the previous Health Department Inspection have been corrected.<br><br>
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A documented Allergen Policy is available, or manager has knowledge of the major food allergens and their symptoms.<br>
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Anti-choking signage is present and visible.<br>
Employee Health
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No sick or symptomatic food handler(s) at work<br>
Good Hygienic Practices
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No smoking, gum, or tobacco in food service area.
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Proper drinking/eating in food service area.<br>
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Gloves and bandages available at facility.<br>
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Proper hair restraints are worn in the food service area.<br>
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No jewelry worn on arms or hands except plain ring (i.e. wedding band).
Control of Hands as a Vehicle of Contamination.
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Proper handwashing.
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When gloves are required, food handlers do not contact ready-to-eat foods with bare<br>hands.<br><br>
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Gloves are used properly.
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Handwashing sinks are accessible and useable.
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Handwashing sinks used only for handwashing.
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Handwashing sinks are clean.
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Soap is available at all handwashing sinks, including restrooms.
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Single-use towels or a heated-air hand drying device present at all handwashing sinks.
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Handwashing reminder sign at all sinks<br>
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Covered waste container available in all women’s restrooms.
Approved Source
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Foods supplied from only from approved sources.<br>
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Food received at proper temperatures.
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Food packages are received in good condition.<br>
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Approved public or private water source present.<br>
Protection from Contamination
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Proper use of food hierarchy in storage.<br>
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Food stored in packages, covered containers, or wrappings.
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Food/supplies stored in appropriate locations.
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Food packages and cans are in good condition; damaged products are segregated.
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Cross contamination prevented during food preparation.
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Food utensils in use are stored properly.
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Utensils/equipment/contact surfaces in good repair.
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Contaminated/unwrapped/returned foods are not served to customers.<br>
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Foods on display stored protected.
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Single service/use items not reused.<br>
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Clean utensils available for second portions at self-service sites.<br>
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Temperature of hot water sanitizing at the 3-compartment sink is ≥171°F.
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Temperature of hot water sanitizing at the dishwashing machine is 180°F – 194°F.
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Proper concentration of chemical sanitizing at the 3-compartment sink.
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Proper concentration of chemical sanitizing at the Glasswashing machine (Eco-San 50-100)
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Utensils/equipment/contact surfaces are properly cleaned and stored.
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3-compartment sink is present, sufficient size and used properly.
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Sanitizer test kits / strips are available.
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Equipment/utensils are air-dried before stacking.
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Wiping cloths are used / stored properly and are at the proper concentration.
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All non-food contact surfaces are clean and in good repair.
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Floors, walls, ceiling are cleanable, clean and in good repair.
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Vents and exhaust hoods are clean and in good repair.
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All gaskets on refrigeration are clean and in good repair.
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All lighting sources are properly shielded in areas where food, service utensils and<br>equipment are stored or prepared.<br>
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Trash receptacles back of house are sufficient availability/capacity.
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Dumpster area is regularly cleaned and free of excess debris<br>
Time and Temperature Control for Safety
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Raw animal foods cooked to proper internal cooking temperature.<br>
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Fruits/vegetables are cooked to 135ºF or above for hot holding.<br>
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Raw foods cooked in the microwave are rotated or stirred during cooking.<br>
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Microwaved foods heated to a minimum of 165°F and allowed to stand covered for 2<br>minutes after cooking/heating.<br>
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Reheated product reaches a minimum of 165°F.
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Reheating is done rapidly (Items are in temperature danger zone for less than 2 hours)
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TCS Foods are cooled to 70°F or less within 2 hours of cooling, <br>TCS Foods are cooled to 41°F or less within 6 hours of cooling
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Reconstituted foods / Salad and Sandwich Ingredients are pre-chilled and cooled to 41°F<br>or below within 4 hours.<br>
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Proper cooling methods are in use<br>
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Items in hot holding at or above 135ºF.<br>
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Roasts held properly.
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TCS foods in cold holding are held at ≤ 41°F.
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Frozen foods are held solidly frozen.
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Products are time and date labeled when time is used as a control.<br>
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No expired product present.
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Written procedures are available for time used as a control.<br>
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Prepped, thawing and ready-to-eat (RTE) foods are properly labeled.
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Commercially prepared food properly dated when opened.
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No expired product present.<br>
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Accurate food thermometers present.<br>
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Items properly thawed/slacked<br>
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All coolers have functioning thermometers within reasonable range<br>
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All products are stored first-in, first-out<br>
Chemicals
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Only institutional/food-grade/company approved chemicals are used
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Material Safety Data Sheets (MSDS) available for all chemicals<br>
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Chemicals are properly labeled<br>
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Chemicals are properly stored
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Containers previously used for chemicals not used for food storage<br>
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Rodent bait is contained in a covered, tamper-resistant bait station
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Pesticides are applied by approved personnel only<br>
Chemicals / Section 9 – Conformance with Approved Procedures
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First aid supplies and employee medication is properly labeled and stored
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Informational - Specialized processing methods done with a variance
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Facility is compliant with variance requirement<br>
Insects / Rodents / Animals
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No pest activity is observed<br>
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Insect control devices are installed in areas to prevent contamination
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Pest activity is prevented through proper sealing of outer openings and the elimination of<br>harborage conditions<br>
Sewage and Plumbing
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No sewage back-up present in facility<br>
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Hot and cold water is available at the facility<br>
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Automatic faucets provide water for a minimum of 15 seconds<br>
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Back flow prevention is present at all sinks<br>
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Minimum of one functioning toilet available in the facility<br>
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All plumbing in good repair<br>
IceMachine
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Interior of ice machine and chute free of mold/rust/build-up<br>
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Exterior of ice machine free of build-up<br>
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Ice scoop stored properly and free of build-up<br>
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Ice Bucket stored properly and free of build-up.
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Ice scoop in good condition<br>
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Ice bucket in good condition<br>
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Ice bucket/scoop only used for approved purposes<br>
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Only approved ice buckets/scoops used<br>
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Food items not stored on ice<br>
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Ice machine cleaning and sanitizing procedure implemented and followed<br>
Labeling
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Are the Hilton branded labels in use for all prepped products?<br>
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Are the Hilton branded labels being filled out completely for all prepped products?<br>
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Are the Hilton branded labels in use for all products being defrosted?<br>
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Are the Hilton branded labels in use for all products being marinated?<br>
