Objective: To ensure the safety of our customers and promote consumer confidence in our products, by training employees to identify potential and existing problems through self inspection procedures.
Primary Task: To physically and visually examine restaurant operations including; employee hygiene, food handling, storage, and equipment.
Plan of Action: For any items marked no, take pictures and make notes of how the problem will be corrected immediately with the staff on duty.
Is all food at least 6" off the floor?
Are food storage shelves clean and in good repair?
Is food stored separately from personal items and cleaning and maintenance supplies?
Are storeroom lights covered by protective shields, or have shatter-proof bulbs?
The are is free of pests and rodents?
Are thermometers conspicuously placed in the warmest spot of the unit?
All refrigerators are holding temp at 41 F or below?
All freezers are holding temp at 0 F or below?
Are frozen foods properly thawed!
Are food preparation sinks cleaned and sanitized before use?
Are items that are awaiting preparation prevented from being held at room temperature for extended periods of time?
Are foods being quickly reheated to at 165 F before being placed in the hot table?
Are the bar towels being stored in the sanitizer bucket when not in use?
Is a food probe thermometer provided? And used? And calibrated?
Is cold food held below 41 F? And hot food above 140 F?
Is food cooled uncovered from 140 F to 70 F within 2 hours, and from 70 F to 41 F within an additional 2 hours under refrigeration, or in an ice bath?
Are utensil handles stored out of the food products?
Are all utensils washed in detergent, rinsed in clean water, and sanitized in 50-200 ppm bleach solution?
Are all utensils and cookware completely air dried before being stored?
Are the 3 compartments of the dish sink being changed when necessary?
Sanitizer solution is changed out at least every 2 hours, or when dirty?
Are test strips provided and used for monitoring the sanitizer solution?
Are employees eating, drinking, or using tobacco products away from food preparation and dishwashing areas?
Are food handlers washing hands properly and routinely?
Are food handlers wearing gloves at all times when handling ready to eat foods?
Are food handlers wearing aprons at all times when in the kitchen area?
Are employees wearing hats at all times?
Are employees with illnesses or infections restricted from handling food or utensils, or from work entirely until cleared by a doctor and/or local health department?
Are gaskets and interiors of refrigerators free of debris?
Are walls and ceilings clean, painted, and free of holes?
Are floors in good repair and free of dirt, moisture, and food debris?
Are outside waste container lids shut and area free of debris?
Is the plumbing in the restrooms working?
Are clean linens stored in a clean, dry area?
Are all hand sinks stocked with soap and towels and used for handwashing only?
Are all lights in food prep areas clean and shielded?
Are all chemicals labeled and stored away from food, prep areas, and utensils?