Hygiene and food safety

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Equipment

• All line refrigeration with no rust on doors with seals intact, no rips, tears, missing gaskets

  Yes

  No

  N/A

• Flat grill clean on all surface, no grease build up

  Yes

  No

  N/A

• Dish machine is clean, free of clogs, wash temperature maintained according to the type of unit

  Yes

  No

  N/A

• Display chiller is maintained at right temperature.

  Yes

  No

  N/A

• Coffee machine and grinder is clea ,the group head & portafilter are in good condition

  Yes

  No

  N/A

• Shelves and stocking cabinets clean,& clutter free.Labeled, zoned, products in proper, & no excess storage (only needed items available)

  Yes

  No

  N/A

Repair & Maintinance Log

• All repairs & maintenance are documented & kept in file

  Yes

  No

  N/A

• Each glass/crockery breakage clear-up is inspected and signed off by Manger/Supervisor

  Yes

  No

  N/A

• Light fittings in food areas are fitted with guards or plastic covers/ No broken Light shades

  Yes

  No

  N/A

• All lights in the restaurant functional

  Yes

  No

  N/A

• Proper cable management and truncking

  Yes

  No

  N/A

• All glass, hard plastic and crockery is in good condition

  Yes

  No

  N/A

Cleaning By Section

• Customer area is clean

  Yes

  No

  N/A

• Preparation area is clean

  Yes

  No

  N/A

• Receiving area is clean

  Yes

  No

  N/A

• Chilled storage area is clean

  Yes

  No

  N/A

• Hand washing area is clean

  Yes

  No

  N/A

• Bar section is clean

  Yes

  No

  N/A

• Dry storage area is clean

  Yes

  No

  N/A

• Dish washing area is clean

  Yes

  No

  N/A

Cleaning Equipment's & Logs

• Cleaning schedule is available

  Yes

  No

  N/A

• Cleaning log is completed

  Yes

  No

  N/A

• Cleaning equipment is clean and in good condition, e.g. mop bucket, mop, brush

  Yes

  No

  N/A

• Cleaning equipment cleaned in a dedicated sink, not in a food or hand wash sink.

  Yes

  No

  N/A

Sanitizer Preparation

• Sanitizer bottles (if used) are labeled correctly

  Yes

  No

  N/A

Silverware/Utensils

• Silverware is clean, stain free, & free of dents.

  Yes

  No

  N/A

• Utensils clean, no food residue, carbon build up, or stored properly

  Yes

  No

  N/A

• Cups, utensils, & silverwares logo are not worn or faded

  Yes

  No

  N/A

Knives/Cutting Boards

• Knives are placed in magnetic holder and It is free of food particles & residue

  Yes

  No

  N/A

• All cutting boards not worn, no burns or stains.

  Yes

  No

  N/A

• Boards utilized for each station on line. It is not broken or chipped

  Yes

  No

  N/A

• Boards are cleaned & sanitized after each use.

  Yes

  No

  N/A

• Color coding of knives & cutting boards implemented and followed

  Yes

  No

  N/A

Clean As You Go

• Floor stay swept and clear of debris

  Yes

  No

  N/A

• No stagnant water

  Yes

  No

  N/A

• Table tops/cutting boards/kitchen sinks, wiped and sanitized between use

  Yes

  No

  N/A

• Equipment cleaned/sanitized between products.

  Yes

  No

  N/A

Chemicals

• Chemicals are brand approved and labeled and within expiry date

  Yes

  No

  N/A

• Chemicals stored away from food items

  Yes

  No

  N/A

• Chemicals never stored in food containers

  Yes

  No

  N/A

• Chemicals not stored in leaking containers, are sealed and will not spill

  Yes

  No

  N/A

• Chemicals stored on lowest shelf

  Yes

  No

  N/A

Trash Receptacles

• Trash bins cleaned effectively, free of food residue inside & out

  Yes

  No

  N/A

• Placed away from paths & walkways

  Yes

  No

  N/A

• All trash receptacles should be with foot-pedal opener & pedals working

  Yes

  No

  N/A

• Trash bins in use are dedicated for purpose, i.e. to collect garbage only.

  Yes

  No

  N/A

• Trash bins emptied at regular intervals and not overflowing

  Yes

  No

  N/A

• Trash bags tied/sealed when full and correctly discarded

  Yes

  No

  N/A

Pest control

• Pest control is scheduled twice a month & emergency visits or servicing included

  Yes

  No

  N/A

• Pest control records available for last 3 months

  Yes

  No

  N/A

• Floor drains are covered

  Yes

  No

  N/A

• Electronic fly killers operational

  Yes

  No

  N/A

• Fly catch devises maintained and cleaned regularly

  Yes

  No

  N/A

• No evidence of flying insects in any location (Mark as a failure if more than 3 flies seen in any section)

  Yes

  No

  N/A

• No evidence of any other type of pest infestation

  Yes

  No

  N/A

Proper Hygiene - General

• All stores have a written personal hygiene policy

  Yes

  No

  N/A

• Every person who manages a shift has completed PIC food safety training

  Yes

  No

  N/A

• Food Handler Return to work forms available for viewing

  Yes

  No

  N/A

• Records of Basic Food Safety available for all staff

  Yes

  No

  N/A

Grooming

• Uniform , neatly pressed, & buttoned up

  Yes

  No

  N/A

• Pants & shoes according to the standards

  Yes

  No

  N/A

• Hair restrained and covered according to standards

  Yes

  No

  N/A

• Proper hygiene practiced according to the standards

  Yes

  No

  N/A

• Jewelry worn according to standards

  Yes

  No

  N/A

• Facial hair clean shaven

  Yes

  No

  N/A

• Nails are clean & well trimmed

  Yes

  No

  N/A

Hand Washing

• Hand washing is carried out when required

  Yes

  No

  N/A

• Designated hand sink free from clutter and accessible

  Yes

  No

  N/A

• Soap, Sanitizer and disposable hand towel always available for use at hand wash station

  Yes

  No

  N/A

• Hand washing is carried out correctly

  Yes

  No

  N/A

• Foot operated bin available for the disposing of hand wash towels

  Yes

  No

  N/A

• Hand wash sign available at hand wash stations

  Yes

  No

  N/A

Disposable Gloves Usage

• Sufficient quantity of gloves available for all cooks to use and change between tasks

  Yes

  No

  N/A

• Gloves changed after handling raw meet and poultry

  Yes

  No

  N/A

Delivery

• Delivery trucks are in a good condition free from Pests, Chemicals or other contamination

  Yes

  No

  N/A

• Delivery truck checklist completed

  Yes

  No

  N/A

Receving Goods

• Chilled and frozen product arranged in the chiller /freezer within maximum 15 minutes from receiving

  Yes

  No

  N/A

• Chilled items put in storage immediately after receving followed by frozen and then ambiant

  Yes

  No

  N/A

• Incomming products with correct expiry dates

  Yes

  No

  N/A

• When products are rejected Quality Incident Report send to supplier

  Yes

  No

  N/A

• Temperature checked for incoming chilled and frozen products and recorded on log sheet.

  Yes

  No

  N/A

Ambiant

• Ambient storage area has no offensive odours

  Yes

  No

  N/A

• All food is stored in clean dry containers and covered correctly

  Yes

  No

  N/A

• Dry storage is organized and FIFO practiced

  Yes

  No

  N/A

• Ambient storage is at least 15 cm from the floor and products are not stacked against the wall or to the ceiling

  Yes

  No

  N/A

Chiller

• Chilled storage area is clean and has no offensive odours

  Yes

  No

  N/A

• All food is stored in clean dry containers and covered correctly

  Yes

  No

  N/A

• Chilled storage is at least 15 cm from the floor with a gap underneath to enable cleaning

  Yes

  No

  N/A

• Chiller doors kept closed

  Yes

  No

  N/A

• FIFO is practiced in the chiller units

  Yes

  No

  N/A

• CHILLED Food items - No unfit food present (Spoilage Mould etc.)

  Yes

  No

  N/A

• Fresh produce has an expiry date (as per brand shelf life guide)

  Yes

  No

  N/A

• Products segregated as per standards (i.e. raw at bottom separate to cooked separate to veg etc.)

  Yes

  No

  N/A

• All Food in Chillers is at 5°C (41°F) or colder

  Yes

  No

  N/A

• Chiller logs completed correctly and temperatures out of specification have corrective actions identified

  Yes

  No

  N/A

• Product temperature of food stored in the chiller should be below 8°C (46°F) when physically checked

  Yes

  No

  N/A

• Containers used for storing food are not used for storing other items

  Yes

  No

  N/A

Labeling and Expiry

• Food items are labeled as per labeling guidelines - All Product labeled with correct shelf life guidelines

  Yes

  No

  N/A

• Labels are not altered or double labeled

  Yes

  No

  N/A

• Products are identified by name either on label or on container

  Yes

  No

  N/A

• Labels have all the required information on them

  Yes

  No

  N/A

• Shelf life guide available in store

  Yes

  No

  N/A

• Labels in storage area are easily visible and forward facing.

  Yes

  No

  N/A

• No evidence of Expired products in Storage

  Yes

  No

  N/A

• Windows are clean

  Yes

  No

  N/A

• The floor is clean

  Yes

  No

  N/A

• The chairs and tables are clean

  Yes

  No

  N/A

• Floor props clean

  Yes

  No

  N/A

• Lights clean

  Yes

  No

  N/A

• DJ area clean and organized

  Yes

  No

  N/A

• Cabinets clean on all surface behind & underneath

  Yes

  No

  N/A

• Cabinets in good repair, no loose joints, & wood is well painted

  Yes

  No

  N/A

• All drawers & locks working

  Yes

  No

  N/A

• All machines & equipment is clean & operational

  Yes

  No

  N/A

• Terrace is floor is clean

  Yes

  No

  N/A

• Terrace chairs and tables clean and dust free

  Yes

  No

  N/A

• No burned, loose, and out of specifications external lights

  Yes

  No

  N/A

• Brand sinage working, no loose , burn up lamp, cleaned & well maintained

  Yes

  No

  N/A