Title Page
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Date
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Restaurant/Bar
- Bali
- Bars
- Fresh Connection
- Pronto
- Rainbow Lanai
- Starbucks
- Tropics
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Observer
Personal Hygiene
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Hands are washed properly, frequently, and at appropriate times.
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Eating, drinking, chewing gum, smoking, or using tobacco are allowed only in designated areas away from preparation, service, storage, and ware washing areas.
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Hand sinks are unobstructed, operational, and clean.
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Hand sinks are stocked with soap, disposable towels, and warm water.
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A hand washing reminder sign is posted.
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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Food is handled with suitable utensils, such as single 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 floor.
Cold Holding
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Refrigerators are kept clean and organized.
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Temperature of cold food being held at or below 41 degree Fahrenheit.
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Food is protected from contamination.
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Thermometers are available and accurate.
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Temperature is appropriate for pieces of equipment.
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The FIFO (First In, First Out) method of inventory management is used.
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Refrigerator and freezer units are clean and neat.
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All food is properly wrapped, labeled, and dated.
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Ambient air temperature of all refrigerators and freezers is monitored and documented at the beginning and end of each shift.
Food Storage and Dry Storage
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All food and paper supplies are stored 6 - 8 inches off the floor.
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All food is labeled with name and received date.
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Open bags of food are stored in containers with tight fitting lids and labeled with common name.
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The FIFO (First In, First Out) method of inventory management is used.
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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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All food surfaces are clean.
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Chemicals are clearly labeled and stored away from food and food related supplies.
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There is a regular cleaning schedule for all food surfaces.
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Food is stored in original container or a food grade container.
Clean and Sanitizing
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Three-compartment sink is properly set up for ware-washing.
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Dish machine is working properly ( such as gauges and chemicals are at recommended levels ).
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Water is clean and free of grease and food particles.
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Water temperatures are correct for wash and rinse.
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If heat sanitizing, the utensils are allowed to remain immersed in 171 degree Fahrenheit water for 30 seconds.
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If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration.
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Wiping cloths are stored in sanitizing solution while in use.
