Food Safety Deli Visit

• Conducted on

  Date

• Prepared by (Full Name)

• Who is the Manager on duty? (Full Name)

Deli

• Is there a Deli at this location?

  Yes

  No

• Did you walk the Deli today?

  Yes

  No

• Are handwash sinks properly supplied (soap and dispensed paper towels available and trash can), functional (adequate flow and hot water reaching minimum of 100ºF), and accessible (not blocked or used for any other purpose than hand washing)?

  Yes

  No

  N/A

• Are team members washing their hands when required (when hands are soiled, upon entry to the department, between glove changes when changing tasks, etc.) and using proper technique? (defined as: use of warm water, use soap to lather, paper towel to dry hands, paper towel used to turn off faucets - entire process should take approximately 20 seconds)

  Yes

  No

  N/A

• Are gloves being worn and used appropriately? Example violation is: Bare hand contact with Ready to Eat Food (RTE) observed.

  Yes

  No

  NA

• Are team members following proper hygienic practices while in the department? Example Violations are: 1.) Team members eating, drinking, gum chewing, using tobacco in food preparation areas. 2.) Team members are not wearing proper hair restraints (hat/hairnet/beard net) 3.) Team members storing personal items in department. 4.) Team members wearing jewelry. 5.) Aprons clean and not worn out of the department.

  Yes

  No

  N/A

• Is team member knowledge demonstrated? (Can the team answer Ecolab questions, does the team know where the Ecolab questions are, were food safety processes followed correctly, etc.)

  Yes

  No

  N/A

• Is food protected from contamination during storage, production and display? Things to look for: 1.) Top to bottom storage/display: RTE food > intact raw meat/pork, fish, shell eggs > ground, tenderized, injected meat > poultry, stuffed food. 2.) Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.

  Yes

  No

  N/A

• Are DATE MARKS (date label stickers) present and are they correct? Are dates not expired on opened TCS food? Are packaged items not past their scale tag "sell thru" date?

  Yes

  No

  N/A

• Are store packaged foods on the sales floor properly labeled with a correct scale tag and the ingredients within the department properly identified with a label showing the correct contents?

  Yes

  No

  N/A

• Are food contact surfaces clean?

  Yes

  No

  N/A

• Is the department supplied with a minimum water temperature of 120.0°F at the 3-compartment sink? Temperature must reach 120.0°F within one minute to be in compliance.

  Yes

  No

  N/A

• Are dishes and utensils properly washed, rinsed, sanitized and air dried? Example Violations are: 1.) Team members not following the wash, rinse, sanitize, and air dry process. Dishes found put away wet. 2.) Sanitizer is not available or is not available at the correct concentration at the 3-compartment sink during the WRS process.

  Yes

  No

  N/A

• Are food, utensils, and food packaging stored appropriately? Example Violations are: 1.) Uncovered/unprotected food in storage. 2.) Food not stored a minimum of 6 inches off floor. 3.) Utensils that are stored in an unsanitary manner (stored wet or in sanitizer, stored in unsanitary container, rack, drawer, between tables and/or sink and wall, tongs hanging on door handles, etc.) 4.) Utensils/ice scoops that are stored to encourage hand contact with food contact surface (i.e. handles down) 5.) Food packaging stored in a manner in which they could become contaminated.

  Yes

  No

  N/A

• Is TCS food thawed properly using an approved method? Proper thawing techniques include: in refrigeration, under cool running water (completely submerged under cool running water with drain open), or as a part of the cooking process. Any vacuum packaged fish items must be removed from package to thaw.

  Yes

  No

  N/A

• Are the internal temperatures of COLD TCS (Time/Temperature Control for Safety) food at or below 41.0°F? Example TCS Items are: salad bar items (chicken, ham, melons, cut leafy greens) or cold items (sandwiches, cheese, etc.)

  Yes

  No

  N/A

• Is COLD TCS food being chilled correctly after packaging to 41.0°F or below, and are packages on display within load line limits?

  Yes

  No

  N/A

• Is food cooked/reheated to the appropriate internal temperature?

  Yes

  No

  N/A

• Are the internal temperatures of HOT TCS food in hot holding at or above 135.0°F? Example Items: cooked vegetables, chicken, beef, pork.

  Yes

  No

  N/A

• Have all cooked/hot held product temperatures been documented on the log? Ecolab will write a violation for two or more missed temps in a two week period.

  Yes

  No

  N/A

• Is HOT TCS food being cooled properly?

  Yes

  No

  N/A

• Are chemicals stored and used in a manner that prevents contamination? Example Violations are: 1.) Chemicals placed above or touching food, utensils or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.

  Yes

  No

  N/A

• Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled bottles, bottles marked with marker, incorrect chemicals in the bottles, unidentified bottles, etc.

  Yes

  No

  N/A

• Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.

  Yes

  No

  N/A

• Does the department have the necessary/approved food service equipment and supplies? Examples of Supplies are: calibrated probe thermometer, test strips for sanitizer, pH meter, etc. Example Violation is: Produce Items are not properly soaked in Produce Maxx solution before processing.

  Yes

  No

  N/A

• Is the department free from physical hazards? Example Violations are: 1.) Use of utensils/food contact equipment that is in disrepair: chipped knives/slicer blades, melted plastic ware, etc. 2.) Unshielded light bulbs over food prep/storage areas. 3.) Sponges, thumb tacks, etc. 4.) Stainless Steel Scrub Pads used for more than one day.

  Yes

  No

  N/A

• Are non-food contact surfaces of the department clean?

  Yes

  No

  N/A

• Are floors, walls, ceilings, and drain areas clean?

  Yes

  No

  N/A

• Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store.)

  Yes

  No

  N/A

• Is the department free of pests?<br>Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches

  Yes

  No

  N/A

• Deli Overall Comments