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Demonstration of Knowledge

  • Manager is certified by an accredited program<br>

  • Shell stock tags contain proper information and held for 90 days<br><br>

  • Delivery temperatures and corrective actions are documented and maintained at facility<br>

  • Food and equipment temperature logs available and complete with corrective actions<br>

  • Consumer Advisory disclosure and reminder are available for raw/undercooked food<br><br>

  • Health Department Permit available<br>

  • Previous Health Department Inspection is available<br>*All critical findings on the previous Health Department Inspection have been corrected.<br><br>

  • A documented Allergen Policy is available, or manager has knowledge of the major food allergens and their symptoms.<br>

  • Anti-choking signage is present and visible.<br>

Employee Health

  • No sick or symptomatic food handler(s) at work<br>

Good Hygienic Practices

  • No smoking, gum, or tobacco in food service area.

  • Proper drinking/eating in food service area.<br>

  • Gloves and bandages available at facility.<br>

  • Proper hair restraints are worn in the food service area.<br>

  • No jewelry worn on arms or hands except plain ring (i.e. wedding band).

Control of Hands as a Vehicle of Contamination.

  • Proper handwashing.

  • When gloves are required, food handlers do not contact ready-to-eat foods with bare<br>hands.<br><br>

  • Gloves are used properly.

  • Handwashing sinks are accessible and useable.

  • Handwashing sinks used only for handwashing.

  • Handwashing sinks are clean.

  • Soap is available at all handwashing sinks, including restrooms.

  • Single-use towels or a heated-air hand drying device present at all handwashing sinks.

  • Handwashing reminder sign at all sinks<br>

  • Covered waste container available in all women’s restrooms.

Approved Source

  • Foods supplied from only from approved sources.<br>

  • Food received at proper temperatures.

  • Food packages are received in good condition.<br>

  • Approved public or private water source present.<br>

Protection from Contamination

  • Proper use of food hierarchy in storage.<br>

  • Food stored in packages, covered containers, or wrappings.

  • Food/supplies stored in appropriate locations.

  • Food packages and cans are in good condition; damaged products are segregated.

  • Cross contamination prevented during food preparation.

  • Food utensils in use are stored properly.

  • Utensils/equipment/contact surfaces in good repair.

  • Contaminated/unwrapped/returned foods are not served to customers.<br>

  • Foods on display stored protected.

  • Single service/use items not reused.<br>

  • Clean utensils available for second portions at self-service sites.<br>

  • Temperature of hot water sanitizing at the 3-compartment sink is ≥171°F.

  • Temperature of hot water sanitizing at the dishwashing machine is 180°F – 194°F.

  • Proper concentration of chemical sanitizing at the 3-compartment sink.

  • Proper concentration of chemical sanitizing at the Glasswashing machine (Eco-San 50-100)

  • Utensils/equipment/contact surfaces are properly cleaned and stored.

  • 3-compartment sink is present, sufficient size and used properly.

  • Sanitizer test kits / strips are available.

  • Equipment/utensils are air-dried before stacking.

  • Wiping cloths are used / stored properly and are at the proper concentration.

  • All non-food contact surfaces are clean and in good repair.

  • Floors, walls, ceiling are cleanable, clean and in good repair.

  • Vents and exhaust hoods are clean and in good repair.

  • All gaskets on refrigeration are clean and in good repair.

  • All lighting sources are properly shielded in areas where food, service utensils and<br>equipment are stored or prepared.<br>

  • Trash receptacles back of house are sufficient availability/capacity.

  • Dumpster area is regularly cleaned and free of excess debris<br>

Time and Temperature Control for Safety

  • Raw animal foods cooked to proper internal cooking temperature.<br>

  • Fruits/vegetables are cooked to 135ºF or above for hot holding.<br>

  • Raw foods cooked in the microwave are rotated or stirred during cooking.<br>

  • Microwaved foods heated to a minimum of 165°F and allowed to stand covered for 2<br>minutes after cooking/heating.<br>

  • Reheated product reaches a minimum of 165°F.

  • Reheating is done rapidly (Items are in temperature danger zone for less than 2 hours)

  • 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

  • Reconstituted foods / Salad and Sandwich Ingredients are pre-chilled and cooled to 41°F<br>or below within 4 hours.<br>

  • Proper cooling methods are in use<br>

  • Items in hot holding at or above 135ºF.<br>

  • Roasts held properly.

  • TCS foods in cold holding are held at ≤ 41°F.

  • Frozen foods are held solidly frozen.

  • Products are time and date labeled when time is used as a control.<br>

  • No expired product present.

  • Written procedures are available for time used as a control.<br>

  • Prepped, thawing and ready-to-eat (RTE) foods are properly labeled.

  • Commercially prepared food properly dated when opened.

  • No expired product present.<br>

  • Accurate food thermometers present.<br>

  • Items properly thawed/slacked<br>

  • All coolers have functioning thermometers within reasonable range<br>

  • All products are stored first-in, first-out<br>

Chemicals

  • Only institutional/food-grade/company approved chemicals are used

  • Material Safety Data Sheets (MSDS) available for all chemicals<br>

  • Chemicals are properly labeled<br>

  • Chemicals are properly stored

  • Containers previously used for chemicals not used for food storage<br>

  • Rodent bait is contained in a covered, tamper-resistant bait station

  • Pesticides are applied by approved personnel only<br>

Chemicals / Section 9 – Conformance with Approved Procedures

  • First aid supplies and employee medication is properly labeled and stored

  • Informational - Specialized processing methods done with a variance

  • Facility is compliant with variance requirement<br>

Insects / Rodents / Animals

  • No pest activity is observed<br>

  • Insect control devices are installed in areas to prevent contamination

  • Pest activity is prevented through proper sealing of outer openings and the elimination of<br>harborage conditions<br>

Sewage and Plumbing

  • No sewage back-up present in facility<br>

  • Hot and cold water is available at the facility<br>

  • Automatic faucets provide water for a minimum of 15 seconds<br>

  • Back flow prevention is present at all sinks<br>

  • Minimum of one functioning toilet available in the facility<br>

  • All plumbing in good repair<br>

IceMachine

  • Interior of ice machine and chute free of mold/rust/build-up<br>

  • Exterior of ice machine free of build-up<br>

  • Ice scoop stored properly and free of build-up<br>

  • Ice Bucket stored properly and free of build-up.

  • Ice scoop in good condition<br>

  • Ice bucket in good condition<br>

  • Ice bucket/scoop only used for approved purposes<br>

  • Only approved ice buckets/scoops used<br>

  • Food items not stored on ice<br>

  • Ice machine cleaning and sanitizing procedure implemented and followed<br>

Labeling

  • Are the Hilton branded labels in use for all prepped products?<br>

  • Are the Hilton branded labels being filled out completely for all prepped products?<br>

  • Are the Hilton branded labels in use for all products being defrosted?<br>

  • Are the Hilton branded labels in use for all products being marinated?<br>

Additional Observations

Supplementary Recomendations

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.