Food Safety Review

• Store

• Conducted on

  Date

• Prepared by

Personal Hygiene - All perishable food prep departments/i.e. meat, produce, bakery, deli & seafood

Hand washing

• Are associates washing their hands when required and using the proper technique?<br><br>

  Yes

  No

  N/A

• Were employees using proper protection to ensure no bare hand contact with ready to eat foods?<br><br>

  Yes

  No

  N/A

• Are hand wash sinks functional, clean, properly supplied, unobstructed and used only for hand washing purposes?<br><br>

  Yes

  No

  N/A

Food Storage, Production & Display - All food production departments/i.e. meat, produce, bakery, deli, seafood

Food Storage, Production & Display

• Critical Question = Did you observe proper procedures being followed to prevent the actual, or the potential for contamination of one raw animal species from another raw animal species during preparation, food storage or display?<br><br>

  Yes

  Critical Failure

• Critical Question = Did you observe the proper procedures being followed to prevent; the actual, or the potential, contamination of Ready-To-Eat (RTE) foods from raw foods during preparation, or food storage area?<br><br>

  Yes

  Critical Failure

• Did you observe the proper procedures being followed to prevent; the actual, or the potential, contamination of Ready-To-Eat (RTE) foods in the smoked meat display case?

  Yes

  No

  N/A

• Were all cooling units in display cases, coolers or other food areas free from any condensation that had the potential to drip onto food?<br><br>

  Yes

  No

  N/A

• Are foods, food utensils, containers and packaging materials stored in a manner in which they are protected from contamination?<br><br>

  Yes

  No

  N/A

• Are utensils, food equipment in production areas, food prep areas and contact surfaces in good condition, clean and being washed, rinsed and sanitized properly?<br><br>

  Yes

  No

  N/A

Chemicals : Review all chemical storage areas in the store

Labeling & Record Keeping

• Are chemicals (including sanitizer buckets) properly stored, labeled and used per manufacturer instructions?<br><br>

  Yes

  No

  N/A

• Is sanitizer at the correct concentration in sinks, buckets and bottles?<br><br>

  Yes

  No

  N/A

• Are sanitizer test strips available and in usable condition?<br>

  Yes

  No

  N/A

Labeling & Record Keeping - Review all fresh departments/ i.e. meat, produce, deli, seafood

• Are applicable items labeled with Country of Origin?<br><br>

  Yes

  No

  N/A

• Are open in-use Ready-to-Eat Time-Temperature Control for Safety (TCS) Foods properly date marked?<br><br>

  Yes

  No

  N/A

• Are all store-processed finished products and foods from approved manufacturers on the sales floor properly labeled?<br><br><br>

  Yes

  No

  N/A

Date Code Compliance - Randomly check 5 items in all departments, i.e. meat, produce, deli, bakery, seafood, dairy, grocery, baby formula, baby food,

Date Code Compliance

• Are all Dairy/Deli Items on display within code/expiration/use dates?<br><br>

  Yes

  No

  N/A

• Are all Bakery Items on display within code/expiration/use dates?<br><br>

  Yes

  No

  N/A

• Are all Produce Items on display within code/expiration/use dates?<br><br>

  Yes

  No

  N/A

• Are all Meat Items on display within code/expiration/use dates?<br><br>

  Yes

  No

  N/A

• Are all Grocery Items on display within code/expiration/use dates?<br><br>

  Yes

  No

  N/A

• Are all Baby Formula items on display within code/expiration/use dates?<br><br>

  Yes

  No

  N/A

• Are all Baby Food items on display within code/expiration/use dates?<br><br>

  Yes

  No

  N/A

Store Sanitation

• Critical Question = Are all departments free of evidence or observed pest activity?<br><br>

  Yes

  Critical Failure

• Is the produce wet rack, shelving, signage, mirrors and misting nozzles free of mold, old food debris, hard water build-up or other soils?<br><br>

  Yes

  No

  N/A

• Are all fresh department display units clean, sanitized and in good condition? <br><br>

  Yes

  No

  N/A

• Are all interior and exterior areas of the store clean and in good condition?<br><br>

  Yes

  No

  N/A

Temperature Control - all fresh departments/i.e. meat, produce, bakery, deli, seafood

• Critical Question = Are cold Time-Temperature Control for Safety (TCS) Foods held at 40°F or less? <br><br>

  Yes

  Critical Failure

• Critical Question = Are Time-Temperature Control for Safety (TCS) Foods being thawed using a proper technique?<br><br>

  Yes

  Critical Failure

• Critical Question = Are prepared hot foods 140° F or above, temperature checked every 2 hours, and logged? (Remove from sale if not) <br><br>

  Yes

  Critical Failure

• Are all storage cooler/freezer temperatures within acceptable tolerance? (Refer to Temp chart below)<br><br>

  Yes

  No

  N/A

• Are frozen foods "solid frozen" during storage and display?<br><br>

  Yes

  No

  N/A

• Are refrigerated/frozen foods placed under temperature control immediately at delivery? Are refrigerated/frozen foods stocked within 30 minutes of removing from temperature control? Are load limit lines observed in refrigerated and frozen cases?<br><br>

  Yes

  No

  N/A

Other Compliance Items

• Frozen Food Cases - Acceptable Range: Zero and below<br>

  Yes

  No

  N/A

• Dairy/Milk Case - Acceptable Range: 32 to 40<br><br>

  Yes

  No

  N/A

• Deli Case - Acceptable Range: 26 to 36<br>

  Yes

  No

  N/A

• Smoked/Meat Case - Acceptable Range: 26 to 36<br>

  Yes

  No

  N/A

• Seafood Case - Acceptable Range: 26 to 36<br>

  Yes

  No

  N/A

• Produce Case - Acceptable Range: 32 to 40<br>

  Yes

  No

  N/A

• Ice Cream Case - Acceptable Range: Zero and below<br><br>

  Yes

  No

  N/A

• Walk In-freezer - Acceptable Range: Zero and below<br>

  Yes

  No

  N/A

• Walk In Dairy - Acceptable Range: 32 to 40

  Yes

  No

  N/A

• Walk In Meat - Acceptable Range: 26 to 36

  Yes

  No

  N/A

• Walk In Produce - Acceptable Range: 32 to 40

  Yes

  No

  N/A

• Walk In Deli - Acceptable Range: 32 to 40

  Yes

  No

  N/A

• Meat Prep Room - Acceptable Range: 32 to 45

  Yes

  No

  N/A

• Spot Merchandisers - Acceptable Range: 26 to 36

  Yes

  No

  N/A

Scoring

Critical Item - Any failure of a single critical item will result in a re-review within 30 days of the initial examination. Non-Critical - Any failure of 6 or more non-critical will result in a re-review within 30 days of the initial examination.

Other Notes

• Review & sign

  Sign