Manager in charge:
Hand sinks stocked with paper towels, antibacterial soap, and sanitizer.
Hands correctly washed at least once per hour (or more frequently if needed).
Free from obstruction (including basin).
Most current health inspection report available.
Follow up actions documented.
All non-critical & critical violations corrected and maintained.
All sinks meet hot water requirements and in good repair.
Temperature checklist are completed accurately and on time.
Approved, properly labeled containers/spray bottles used for sanitizer solution.
Sanitizer test strips readily available.
Shift responsible person can demonstrate proper use of sanitizer test strips.
All open stations have accessible sanitizer solutions at proper PPM (50-200) with towels immersed in solution.
Restaurant free of insects, live or dead rodents, visible rodent droppings or nesting birds.
Most recent pest control operator report on file in restuarant.
No evidence of communicable diseases involving team members (e.g., cold, flu, stomach disorders).
No cleaning products / chemicals improperly labeled or stored by food.
Drainage back-up prevented in all areas.
List other critical violations observed that are NOT listed above
Overall visit comments:
By signing below, you acknowledge that the above findings have been discussed with you and corrective actions are being taken to immediately resolve any findings. You are also acknowledging that critical violations are a violation of company policy and that you may be subject to disciplinary action up to and including termination for any negative findings contained in this report.