Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
FS- DOCUMENTATION
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Most recent health department/brand/AF&BA audit is on filefor review and all noted defeciencies have been corrected.
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Proof of food safety training for F&B hourly associates and certification for required staff is current.
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DVG Green Cards are currents and on file
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Potentially Hazardous Food Temperatiure Logs (Form A-1) for cooking/ holding food items and reheating food re completed and on file for the past 3 months.
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Cooling of Foods Temperature Logs (Form A-2) are completed and on file for 3 months.
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Refrigerator/ chiller and Freezer Temperature Logs (Form A-3) for every unit are completed and on file for 3 months.
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Pest elimination log is current, on file and available for review and all notes deficiencies have been corrected.
FS-BACK DOCK AREA
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Back dock and entry way are insect and rodent-proof
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Back dock and dumpster areas are kept clean, odor/insect free and organized.
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Back-dock and dumpster areas are in good condition
FS- STORAGE
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Chemical supplies are correctly stored, dispensed from a closed calibrated sytem, applied and properly separated from all food, food production equipment and areas, utensils or supplies.
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All food and beverages items are stored, shelved correctly (FIFO)all place is a minimum of 6 inches 15 cm off the floor.
KITCHEN EQUIPMENT
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Refrigerated and frozen food storage equipment maintain the required temperatures and have accurateinternal thermometers present.
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Rrefrigerated and frozen food storage equipment is clean.
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Refrigerated and frozen food storage are in good condition.
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Equipment and work surface are clean.
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Equipment and work surface s arein good condition.
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Exhaust hood and duckwork system are professionally cleaned and maintained (documentation).
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Warewashing machines are operating correctly
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Ice machines is clean and in good condition
FS-REFRIGERATOR/FREEZER
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There are no signs of condensation dripping directly on food items in refrigerators/chillers and freezers.
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Food items tranferred from freezer to refrigerator/chiller for thawing are re-dated with the date they are placed into refrigerator/chiller.
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Prapred products not held over 7 days
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Food items stored correctly according to standards (RTE up, raw below).
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Disposable plastic containers are not re-used for storage of food products within kitchens.
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Food items are not served past the manufacturers "sell by" date.
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Food items produce on the property or in production are labeled as dated.
FS-FOOD PRODUCTION & BAR AREAS
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Dedicated, properly equipped hand washing station(s) is located within 25' of work station(s)
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Food production/storage floors, walls and ceilings are clean
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Food production/storage floors, walls and ceilings are in good condition.
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Food & Beverage area light fixtures are clean, maintained and have the proper shielding to protect food and associates from shattered glass.
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Doors and windows, clean and in good condition, close automatically.
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Outer openings protected with screens, floors 'sweepers'.
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There is no evidence of presence of flies, birds, cockroaches, other insects, mice rats or other pests and poison bait station are not present in production, service or storage areas.
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Sufficient, covered and clean drainage
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Beverage dispensers are clean
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Soda bags and box racks are maintained, cleaned and organized
KITCHEN PROCEDURES
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Cold potentially hazardous food items are maintained at or below 41°F or 5°C
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Hot potentially hazardous food items are maintained at or above 135°F or 57° C.
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Food and beverage are dated with date received to insure the proper implementation of the FIFO principles in food production and storages areas.
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A self-inspection program related to food safety is completed monthly.
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Three Compartment Sink is set up correctly; correct sanitizer concentration test strips.
FS-ASSOCIATES PRACTICES
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Associates wash their hands regularly at hand washingsinks that meet standards.
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No bare-hand contact with ready to eat foods is observed/allowed
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No evidence is found of an associate eating, drinking, chewing or smoking in food preparation or storage areas.
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Uniforms of all culinary associates meet standards; hair coverings used consistently.
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Each culinary associates must have their own accurate, bi-metallic food thermometer as part of their uniform.
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Culinary Associates can demonstrates the proper procedures for calibrating their thermometers using 32° F or 0° C ice water test.
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Culinary associates know and understand the temperature for each specific food item.
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An iodine or quatemary ammonia sanitizer solution at the correct concentration is clearly labeled and available at all food production workstations (test strips).
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Approved wiping cloths are in use and meet standards.
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Approved wiping cloths are kept in a container of sanitizer when not in use.
FS-BUFFET AREA
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Serving utensils are placed either in the food item with handles facing out or placed on a clean holder between uses.
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Buffet and equipment are clean
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Buffet and equipment are in condition
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Buffet area floor, walls and ceilling are clean
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Buffet area floors, walls and ceiling are in good condition
SIGN-OFF
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Inspected by
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Date
