INTERCAT - CATERIYA Location Inspection Checklist

• Location Name

• Audit date & Time

  Date

• Location In-Charge

• Prepared By

• Location
  Address

A. Premises and Building

• 1. Building floor properly maintained?

  2

  1

  0

  N/A

• 2. Building interior design, construction, lighting, ventilation support to food safety

  2

  1

  0

  N/A

• 3. Product flow is designed to reduce/eliminate the potential cross contamination

  2

  1

  0

  N/A

• 4. Adequate drainage facilities available

  2

  1

  0

  N/A

B. Pest Control

• 1. Is there an adequate pest control program

  2

  1

  0

  N/A

• 2. Pest control files are up to date

  2

  1

  0

  N/A

• 3. Are premises pest proofed and free from any sign of pest

  2

  1

  0

  N/A

• 4. EFK available and working properly?

  2

  1

  0

  N/A

C. Waste Management

• Is food waste stored properly and bins are kept clean?

  2

  1

  0

  N/A

• Are waste bins foot operating?

  2

  1

  0

  N/A

• Is wastes removed from the premises regularly?

  2

  1

  0

  N/A

D. Cleaning and Sanitation

• 1. Cleaning condition in the cafeteria ( floor, tables..)?

  2

  1

  0

  N/A

• 2. Cleaning condition of Cafeteria equipments (chiller, bain-marie, oven, juice dispenser etc.) ?

  2

  1

  0

  N/A

• 3. Are all cutleries and plates cleaned properly/ in good condition/enough quantity?

  2

  1

  0

  N/A

• 4. Cleaning condition of the washing area and dishwashing machine?

  2

  1

  0

  N/A

• 5. Are all staff aware of proper chemical dilution?

  2

  1

  0

  N/A

• 6. Are all chemicals stored separately?

  2

  1

  0

  N/A

• 7. Availability of sanitation facility for fruits?

  2

  1

  0

  N/A

• 8. cleaning condition of cafeteria, exhaust AC vents and ceilings ?

  2

  1

  0

  N/A

• 9. Is there any designated area for cleaning equipment storage (Hanger / separate storage area)?

  2

  1

  0

  N/A

• 10. Cleaning condition of Cafeteria Drainage?

  2

  1

  0

  N/A

• 11. Cleaned utensils are stored upside down ?

  2

  1

  0

  N/A

• 12. Availability of surface sanitizer?

  2

  1

  0

  N/A

E. Personal Hygiene

• 1. Are all employee following good hygiene practices (PPE)?

  2

  1

  0

  N/A

• 2. Are all employees wearing clean and proper uniform?

  2

  1

  0

  N/A

• 3. Are all employees aware of proper hand washing procedure?

  2

  1

  0

  N/A

• 4. Availability of hand washing stations (tissue, hand soap, hand sanitizer etc.) ?

  2

  1

  0

  N/A

• 5. Individual name tags available for each staff?

  2

  1

  0

  N/A

F. Temperature & Calibration

• 1. Are all equipment calibrated (chiller, hot cabinet, freezer etc.)?

  2

  1

  0

  N/A

• 2. Hot food temperatures are maintained above 60 degree?

  2

  1

  0

  N/A

• 3. 2. Cold food temperatures are maintained below 5 degree?

  2

  1

  0

  N/A

• 4. Are all the chillers / freezers are working properly and temperature maintained below 5 / -18 degree?

  2

  1

  0

  N/A

• 5. 4. Are all the hot cabinet / Bain-maries are working properly and temperature maintained above 60 degree degree?

  2

  1

  0

  N/A

• 6. Probe wipes and calibrated thermometer available?

  2

  1

  0

  N/A

• 7. Staffs are aware how to use thermometer properly?

  2

  1

  0

  N/A

G. Storage & Labelling

• 1. Proper Labelling of all products?

  2

  1

  0

  N/A

• 2. Dry store well organized?

  2

  1

  0

  N/A

• 3. All staff following proper storage practices ?

  2

  1

  0

  N/A

• 4. Designated area provided to personnel belongings ?

  2

  1

  0

  N/A

• 5. Proper color coding and storage of chopping boards & knives

  2

  1

  0

  N/A

• 6. Proper color coding and storage for crates (Orange - Non food, Green - sanitized Fruits & Veg, White - Food items).

  2

  1

  0

  N/A

• 7. Availability of chemical storage stands (dishwashing, D4 etc.)?

  2

  1

  0

  N/A

H. Documentation

• 1. Company Trade license copy available ?

  2

  1

  0

  N/A

• 2. Company HACCP / ISO certificates copies available ?

  2

  1

  0

  N/A

• 3. Training certificates available BFS / PIC ?

  2

  1

  0

  N/A

• 4. Updated staff documents available (OHC, Visa, EID, PP)?

  2

  1

  0

  N/A

• 5. Chiller / freezer monitoring record available and followed?

  2

  1

  0

  N/A

• 6. Hot cabinet record available and followed ?

  2

  1

  0

  N/A

• 7. Bain-marie temperature record available and followed?

  2

  1

  0

  N/A

• 8. Food receiving temperature record available and followed?

  2

  1

  0

  N/A

• 9. Personal hygiene checklist available ad followed?

  2

  1

  0

  N/A

• 10. Daily PIC inspection checklist available and followed?

  2

  1

  0

  N/A

• 11. location cleaning checklist available and followed?

  2

  1

  0

  N/A

• 12. cooking/reheating / baking temperature available and followed (if applicable)?

  2

  1

  0

  N/A

• 13. Cooling record available and followed (if applicable)?

  2

  1

  0

  N/A

• 14. Pest sighting record available and followed?

  2

  1

  0

  N/A

• 15. Dishwashing temperature record available and followed.

  2

  1

  0

  N/A

• 16. Dry store humidity & temperature record available and followed?

  2

  1

  0

  N/A

• 17. Availability of PICs in each meal period ?

  2

  1

  0

  N/A

I. Food Service

• 1. Food display name tags available and placed (Name, Nutritional facts , Allergens etc.)?

  2

  1

  0

  N/A

• 2. Food presentation is satisfactory?

  2

  1

  0

  N/A

• 3. Menu knowledge of the staff is satisfactory (Allergen Awareness)?

  2

  1

  0

  N/A

J. Comments (if any)

• undefined

Completion

• Completed By : (Name & Signature)

  Sign

• Full compliance with the requirement

  2

• Partial compliance with the requirement

  1

• No compliance with the requirement

  0

• Not applicable

  N/A

Rating & Explanation

• Excellent – However minor improvement ( to meet/maintain ) or maintain the target score.

  91% - 100 %

• Very Good – More efforts are appreciable.

  81% - 90%

• A Good system need minor improvements.

  71% - 80%

• Satisfactory - Needs major improvements

  51% - 70%

• Poor- Unacceptable (Significant failure observed)

  20% - 50 %

• Bad - Ineffective system (Completely failed system)

  Below 20%