Food safety checklist - Cafes

• Client / Site

• Location
  Address

• Conducted on

  Date

• Prepared by

Transportation & Distribution - 3.2.2 -10

• All foods are protected from contamination?

  Yes

  No

  N/A

• Potentially hazardous food (PHF) transported under time/ temp control?

  Yes

  No

  N/A

STORAGE AREAS - 3.2.2 -6 & receival of goods - 3.2.2 - 5

• Are floors clean, dry and in good condition?

  Yes

  No

  N/A

• Are aisles free of boxes or clutter?

  Yes

  No

  N/A

• Are all the ingredients / Packing material off the floor on the pallets?

  Yes

  No

  N/A

• Are receival goods protected from contamination?

  Yes

  No

  N/A

• Are potentially Hazardous PHF stored under temp control?

  Yes

  No

  N/A

• Are doors and latches working properly?

  Yes

  No

  N/A

• Are products or supplies properly stored? cooked product on top & raw products on bottom.

  Yes

  No

  N/A

• Are allergen stored separately?

  Yes

  No

  N/A

• Is shelving in good condition?

  Yes

  No

  N/A

• Are receival goods traceable & accurately identified?

  Yes

  No

  N/A

• Are potentially Hazardous food (PHF) received under control temperature?

  Yes

  No

  N/A

• Are day dot sticker available on display cabinet stock?

  Yes

  No

  N/A

• Are open date sticker available on open ingredients ?(chilled/ dry)

  Yes

  No

  N/A

• Are combustibles kept away from heat sources? (Heating unit, hot water tank, electrical boxes, etc.)

  Yes

  No

  N/A

• Are outlets, switches and electrical components working properly?

  Yes

  No

  N/A

• Are ladders in good condition and properly stored?

  Yes

  No

  N/A

• Are chemicals separated from foodstuffs?

  Yes

  No

  N/A

• Is first aid kit adequately stocked and accessible?

  Yes

  No

  N/A

• Are lights working properly?

  Yes

  No

  N/A

FOOD PREPARATION AND COOKING AREA - Standard 3.2.2 -7, 8

• Are floors clean, dry and in good condition?

  Yes

  No

  N/A

• Are aisles free of clutter?

  Yes

  No

  N/A

• Are practical measures in place to process safe & suitable food?

  Yes

  No

  N/A

• Foods protected from contamination

  Yes

  No

  N/A

• All foods processed adequately - in particular high risk foods?

  Yes

  No

  N/A

• Minimum amount of time PHF are out of temperature control zone?

  Yes

  No

  N/A

• PHF are cooled correctly (2/4 hour rules followed)?

  Yes

  No

  N/A

• Are drain screens being cleaned regularly?

  Yes

  No

  N/A

• PHF rapidly reheated to hold it hot

  Yes

  No

  N/A

• Are display foods protected from contamination? RTE self service food supervised and separate utensils provided?

  Yes

  No

  N/A

• PHF displayed under temp control or time limit not exceeded

  Yes

  No

  N/A

• Is food preparation and storage equipment in good repair?

  Yes

  No

  N/A

• Is grill and fryer exhaust system clean and in good repair?

  Yes

  No

  N/A

• Has fire extinguishing system been inspected and serviced within last 6 months? (Check tags)

  Yes

  No

  N/A

• Have portable fire extinguishers been inspected and serviced within last year? (Check tag and gauge.)

  Yes

  No

  N/A

• Are combustibles kept away from heat sources? (Ovens, grill, fryer, toaster,etc.)

  Yes

  No

  N/A

• Are outlets, switches and electrical components working properly?

  Yes

  No

  N/A

• Are lights working properly?

  Yes

  No

  N/A

Premises and Equipment - 3.2.2 - 4 to 24

• Accessible handwashing facilities used only for washing hands, face and Arms

  Yes

  No

  N/A

• Suitability & Maintenance of premises, are equipment & premise fit for purpose?

  Yes

  No

  N/A

• Are all fixtures, fittings and equipment fit for purpose

  Yes

  No

  N/A

• Adequate ventilation and lighting

  Yes

  No

  N/A

• Adequate toilet facilities

  Yes

  No

  N/A

• facilities provided for storage of personal / non food items

  Yes

  No

  N/A

• Adequate water supply

  Yes

  No

  N/A

• Adequate disposable for sewage & waste water

  Yes

  No

  N/A

• Adequate storage of garbage & recyclables

  Yes

  No

  N/A

• practicable pest exclusion & eradication measures used

  Yes

  No

  N/A

• No sign of pest activity

  Yes

  No

  N/A

• Accurate temp measuring device available

  Yes

  No

  N/A

• Single used item protected & disposed

  Yes

  No

  N/A

Adequate cleaning of 3.2.2 - 17 to19

• Premises

  Yes

  No

  N/A

• Fixtures, fittings & equipment

  Yes

  No

  N/A

Adequate cleaning & sanitation of (3.2.2 -10 to 12), (3.2.3 - 17)

• Food contact surfaces - including equipment (e.g. - benches / boards)

  Yes

  No

  N/A

• Eating & drinking utensils

  Yes

  No

  N/A

Food handler must

• Not handle food in a way that could make the food unsafe or unsuitable

  Yes

  No

  N/A

• Not handle food if suffering from foodborne illness

  Yes

  No

  N/A

• Wear appropriate clean clothing/ bandages and minimise personal contamination of food/ food contact surfaces

  Yes

  No

  N/A

• Not eat, sneeze, spit, cough, use tobacco or similar over food/ food preparation surfaces

  Yes

  No

  N/A

• Not eat sneeze, spit, cough, use tobacco or similar over food or food preparation surfaces

  Yes

  No

  N/A

• Wash & dry hands as directed

  Yes

  No

  N/A

• wash hand using soap, warm running water and dry hands appropriately

  Yes

  No

  N/A

• Demonstrate appropriate food handling skill & knowledge

  Yes

  No

  N/A

• sanitize temperature probe before and after usage

  Yes

  No

  N/A

DINING AND RESTROOM AREAS

• Are floors clean, dry and in good condition?

  Yes

  No

  N/A

• Are highchairs, tables and seating in good condition?

  Yes

  No

  N/A

• Are floor mats in good condition? (Lay flat, smooth edges)

  Yes

  No

  N/A

• Is product display equipment in good repair? (½ gallon cases, shelving, cooler doors, etc.)

  Yes

  No

  N/A

• Are exit signs illuminated?

  Yes

  No

  N/A

• Are outlets, switches and electrical components working properly?

  Yes

  No

  N/A

• Are fixtures in restrooms in good condition?

  Yes

  No

  N/A

• Are lights working properly?

  Yes

  No

  N/A

OUTSIDE SEATING AREAS/ PLAYGROUND

• Are walking surfaces clean, dry and in good condition?

  Yes

  No

  N/A

• Are tables and seating in good condition?

  Yes

  No

  N/A

• Are gates and access passage locked?

  Yes

  No

  N/A

• Is playground equipment in good condition? (No missing parts, holes or tears, sharp objects, clean, etc.)

  Yes

  No

  N/A

• Is playground equipment inspected on a daily basis?

  Yes

  No

  N/A

• Is playground area clean and free of debris or clutter? (Balls returned to pit area)

  Yes

  No

  N/A

• Are proper signs in place?

  Yes

  No

  N/A

• Are lights working properly?

  Yes

  No

  N/A

EXTERIOR (WALKWAYS AND PARKING LOT)

• Are sidewalks and curbs in good repair?

  Yes

  No

  N/A

• Is landscaping trimmed away from walks and to eliminate possible hiding places?

  Yes

  No

  N/A

• Is the parking lot free of pot holes or tripping hazards?

  Yes

  No

  N/A

• Is the dumpster area in good condition?

  Yes

  No

  N/A

• Is the garden hose properly stored?

  Yes

  No

  N/A

• Are outside lights working properly?

  Yes

  No

  N/A

SAFE WORKING PRACTICES

• Do employees demonstrate a team approach in preventing accidents?

  Yes

  No

  N/A

• Are spills or dropped items cleaned up promptly?

  Yes

  No

  N/A

• Are “Wet Floor” warning signs displayed when needed?

  Yes

  No

  N/A

• Are employees wearing proper footwear?

  Yes

  No

  N/A

• Are employees instructed in proper lifting techniques?

  Yes

  No

  N/A

• Is cooking oil at room temperature before changing or straining?

  Yes

  No

  N/A

• Are knives cleaned safely? (Not left in soapy water)

  Yes

  No

  N/A

• Are slicers cleaned and stored properly?

  Yes

  No

  N/A

• Are employees instructed in the proper use of slicers?

  Yes

  No

  N/A

• Are all cleaning supplies properly labeled?

  Yes

  No

  N/A

• Do employees know where Material Safety Data Sheets are kept?

  Yes

  No

  N/A

• Do employees practice safe ladder usage?

  Yes

  No

  N/A

• Do employees use mechanical hand when changing marquee?

  Yes

  No

  N/A

• Have all maintenance issues been reported as required?

  Yes

  No

  N/A

FOLLOW-UP

• Have the issues or hazards that were identified last month been corrected? (If “NO”, specify which hazards below.)

  Yes

  No

  N/A

• Have maintenance-related items been reported, called in or informed concern person

  Yes

  No

  N/A

• Have unsafe practices been addressed with all employees?

  Yes

  No

  N/A

Completion

• Recommendations

• Full Name and Signature of Inspector

  Sign