HD1 Dry Mess & Kitchen Inspection

• Document No.

• HD1 Dry Mess & Kitchen Inspection

• Conducted on

  Date

• Prepared by Dallas Brooks

• Location - Hope Downs 1 North Village - Dry Mess & Kitchen
  Address

Dry Storage

• Is the food within use-by-date / best before<br>date?

  Yes

  No

  N/A

• Are day dot stickers/ labeling used for<br>“use-by date” and “first open date”?

  Yes

  No

  N/A

• Are the foods labelled correctly?

  Yes

  No

  N/A

• Are bulk dry goods protected from<br>contamination once opened?

  Yes

  No

  N/A

• Are the foods free of insects / pest<br>infestations?

  Yes

  No

  N/A

• Are the following clean, operational,<br>adequate and in good repair?<br>a) Walls
  <br>b) Floors
  <br>c) Doors
  <br>d) Ceiling
  <br>e) Shelving
  

  Yes

  No

  N/A

• Is all food stored off the floor?

  Yes

  No

  N/A

• Is the outer packaging of products<br>clean?

  Yes

  No

  N/A

• Are the lights and fixtures in good<br>working order?

  Yes

  No

  N/A

Vegetable Store

• Are vegetables protected from<br>contamination?

  Yes

  No

  N/A

• Are the vegetable storage areas and<br>equipment clean and well maintained?

  Yes

  No

  N/A

Refrigerated Storage (Cool rooms, defrost rooms and scope fridges)

• Are the refrigerated rooms operating at<br>the correct temperatures?

  Yes

  No

  N/A

• Is the temperature recorded for each<br>unit at least daily?

  Yes

  No

  N/A

• Are light fittings clean, operational and<br>provided with correctly fitted protective<br>covers or sleeved / shatterproof tubes?

  Yes

  No

  N/A

• Are the following clean, operational,<br>adequate and in good repair?<br>a) Walls
  <br>b) Floors
  <br>c) Doors
  <br>d) Door seals/ plastic strips
  <br>e) Ceiling
  <br>f) Shelving
  <br>g) Refrigeration units
  

  Yes

  No

  N/A

• Are all foods stored off the floor?

  Yes

  No

  N/A

• Is thaw drip contained?

  Yes

  No

  N/A

• Is all food within use-by-date / best before<br>date?

  Yes

  No

  N/A

• Are day dot stickers/ labeling used for<br>“use-by date” and “first open date”?

  Yes

  No

  N/A

• Is food protected from contamination?

  Yes

  No

  N/A

Freezer Storage (Walk in / chest freezers)

• Are the freezers operating at the<br>correct temperature?

  Yes

  No

  N/A

• Is the temperature recorded for each<br>unit at least daily?

  Yes

  No

  N/A

• Are light fittings clean, operational and<br>provided with correctly fitted protective<br>covers or sleeved / shatterproof tubes?

  Yes

  No

  N/A

• Are the floors and food cartons below<br>refrigeration units free of ice build up?

  Yes

  No

  N/A

• Are all foods stored off the floor?

  Yes

  No

  N/A

• Are all products protected from<br>contamination/ freezer burn?

  Yes

  No

  N/A

• Is there adequate stock rotation?

  Yes

  No

  N/A

Food Prep Area

• Are all seasonings, herbs and<br>condiments used in the preparation of<br>meals protected from contamination<br>and clearly labelled?

  Yes

  No

  N/A

• Are all liquids (water, oil) used in the<br>preparation of foods clearly labelled?

  Yes

  No

  N/A

• Is the preparation and service area free<br>of flies, ants and other pests?

  Yes

  No

  N/A

• Are drains / floor grates clean?

  Yes

  No

  N/A

• Are the exhaust, hoods, filters and<br>ducts clean and well maintained?

  Yes

  No

  N/A

• Are food contact surfaces clean?

  Yes

  No

  N/A

• Is processing equipment (e.g. meat<br>slicers, vegetable processes, bowl<br>choppers / blenders) clean and well<br>maintained?

  Yes

  No

  N/A

• Is cooking equipment (e.g. bratt pans,<br>grill plates, fryers) clean and well<br>maintained?

  Yes

  No

  N/A

• Are all cooking utensils clean and<br>stored correctly? (upturned post<br>washing)

  Yes

  No

  N/A

• Are correct coloured chopping boards<br>being used for designated tasks?

  Yes

  No

  N/A

• Are potentially hazardous foods<br>thawed in the coolroom / refrigerator,<br>microwave or using an alternative<br>method, which will not affect the safety

  Yes

  No

  N/A

Servery &Dining

• Are the following clean, operational,<br>adequate and in good repair?<br>a) Walls<br>b) Floors
  <br>c) Doors
  <br>d) Door seals/ plastic strips
  <br>e) Ceiling
  <br>f) Shelving
  <br>g) Refrigeration units
  

  Yes

  No

  N/A

• Are the condiments in the dining room<br>within used-by-date/ best-before date?

  Yes

  No

  N/A

• Are the drinking cups and glassware<br>in the dining room clean and free of<br>staining?

  Yes

  No

  N/A

• Are the drinking cups and glassware<br>in the dining room free of chips &<br>cracks?

  Yes

  No

  N/A

• Are all eating utensils (cutlery, crockery)<br>clean and stored correctly.

  Yes

  No

  N/A

• Are all practical measures taken to<br>prevent unnecessary contact with<br>ready-to-eat food? (e.g. using tongs,<br>gloves, paper barrier).

  Yes

  No

  N/A

• Is allergen information posted at each<br>position where food is “served”<br>(ice-cream, breakfast cereal, crib room)

  Yes

  No

  N/A

• Are light fittings clean, operational and<br>provided with correctly fitted protective<br>covers or sleeved / shatterproof tubes?

  Yes

  No

  N/A

• Is the bain marie water free of food<br>particles?

  Yes

  No

  N/A

Cleaning Tools, Waste Management, Pest Management & Staff Facilities.

Cleaning Equipment

• Are mops and brooms:<br>a) In a clean condition and stored<br>correctly?<br>b) Buckets emptied after use?

  Yes

  No

  N/A

• Are detergents and sanitisers stored<br>away from food?

  Yes

  No

  N/A

• Are MSDs available for all chemicals<br>used and are MSDs available where<br>chemicals are stored/ decanted?

  Yes

  No

  N/A

• Is the chemical storage area:<br>a) Well ventilated?<br>b) Secured?

  Yes

  No

  N/A

Dish & Pot Wash Facilities

• Is the temperature of the wash / rinse<br>water between 82oC and 88oC being<br>recorded?

  Yes

  No

  N/A

• Is the dish/pot wash unit clean and well<br>maintained?

  Yes

  No

  N/A

Staff Facilities

• Are all the items in the first aid box:<br>a) In good condition?<br>b) Within expiry date?

  Yes

  No

  N/A

• Are the hand washing facilities provided<br>used exclusively for hand washing<br>purposes?

  Yes

  No

  N/A

• Is the hand washing facilities supplied<br>with warm running water, liquid soap<br>and single use towels?

  Yes

  No

  N/A

• Are the toilet facilities clean and well<br>maintained?

  Yes

  No

  N/A

Waste Management & Disposal

• Are solid waste containers:<br>Emptied frequently, in a suitable<br>location, clean, and with lids down<br>when not in use

  Yes

  No

  N/A

• Are the fat recycle / storage<br>containers clean and capable of<br>containing spillage?

  Yes

  No

  N/A

• Are grease traps emptied frequently,<br>is there any odour coming from the<br>grease trap?

  Yes

  No

  N/A

• Are refuse storage areas clean and well<br>maintained?

  Yes

  No

  N/A

Pest Management

• Are all electrical fly zappers<br>operational, clean and suitably<br>positioned?

  Yes

  No

  N/A

• Do all entry / exit doors close efficiently<br>to prevent the ingress of dust and<br>vermin?

  Yes

  No

  N/A

• Are all windows, doorways and<br>extraction units screened to prevent the<br>ingress of insects, pests and dirt?

  Yes

  No

  N/A

• Are rodent baits strategically<br>positioned, contained within station and<br>clearly identifiable?

  Yes

  No

  N/A

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