Title Page
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Client / Site
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Conducted on (Date and Time)
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Inspected by
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Location
PERSONAL HYGIENE
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Employees wear clean and proper clothing, including closed-toe shoes
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Effective hair restraints, such as a hairnet or hat, are properly worn
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REFERENCE: Hairnet is properly worn.
[This is an example of how you can use iAuditor to include best practice reference images in your templates to assist with inspections] -
Hands are washed properly, frequently, and at appropriate times
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Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage
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Staff beverages have lids and are kept where they cannot spill onto foods
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Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves
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Hand sinks are stocked with soap, disposable towels, and warm water
FOOD PREPARATION
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Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use
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Frozen food is thawed under refrigeration, in the microwave, cooked to a proper temperature from a frozen state, or in cold running water
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Food is handled with suitable utensils, such as single-use gloves or tongs
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Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils or the floor
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Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.
REFRIGERATOR AND FREEZER
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Refrigerator and freezer units are clean and neat
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Refrigerator temperature is at or below 41°F
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Food is protected from contamination
FOOD STORAGE AND DRY STORAGE
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All food is stored 6-8 inches off the floor
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Food is stored in the original container or a food grade container
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There are no bulging or leaking canned goods
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Food is protected from contamination
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Chemicals are clearly labeled and stored away from food
UTENSILS AND EQUIPMENT
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Utensils and equipment are cleaned and sanitized between uses
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Work surfaces and utensils are clean
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Food cart or container used to transport food is cleaned daily
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Thermometer is cleaned and sanitized between uses
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Can opener is clean
DISHWASHING
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Three-compartment sink is properly set up for ware washing or dish machine is working properly
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Water temperatures are correct
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Smallware and utensils are allowed to air dry
GARBAGE STORAGE AND PEST CONTROL
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Kitchen garbage cans are clean and emptied as necessary
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Boxes and containers are removed from the site
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No evidence of pests is present
COMPLETION
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Recommendations
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Full Name and Signature of the Inspector