Kitchen Aduit

• Educare Kellom

• Conducted on

  Date

• Performed by

Personal Dress and Hygiene

• Employees wearing proper uniform including slip resistant shoes

  Yes

  No

  N/A

• Hair restraint is worn (hairnet, beanie, chefs toque)

  Yes

  No

  N/A

• Fingernails are short, unpolished, and clean

  Yes

  No

  N/A

• Jewelry is limited to watch, simple earrings, and plain ring

  Yes

  No

  N/A

• Staff are practicing appropriate hand hygiene and glove use when<br>necessary during food preparation activities, such as between handling<br>raw meat and other foods, to prevent cross-contamination.<br>

  Yes

  No

  N/A

• Staff are employing hygienic practices (e.g., not touching hair or face<br>without hand washing) and then handling food.<br>

  Yes

  No

  N/A

• Open sores, cuts, or splints and bandages on hands are clean and<br>completely covered<br>

  Yes

  No

  N/A

• Eating, drinking, or chewing gum are observed only in designated areas away from work areas

  Yes

  No

  N/A

Equipment

• Ice machine is clean and free of mold

  Yes

  No

  N/A

• Food slicer is clean to sight and clear of debris

  Yes

  No

  N/A

• Food slicer is sanitized between uses when used with potentially

  Yes

  No

  N/A

• Can opener is clean to sight and touch

  Yes

  No

  N/A

• Steamer is clean and free from excess scale build up

  Yes

  No

  N/A

• Stovetop burners are clean and free of debris

  Yes

  No

  N/A

• exhaust hood and filters are clean and a quarterly professional

  Yes

  No

  N/A

• Electrical boxes are easily accessible and not blocked

  Yes

  No

  N/A

• Equipment (e.g., food grinders, choppers, slicers, and mixers) are cleaned, sanitized, dried, and reassembled after each use.

  Yes

  No

  N/A

• All small equipment and utensils, including cutting boards, are sanitized between uses

  Yes

  No

  N/A

• Work surfaces are clean to sight and touch

  Yes

  No

  N/A

• Dishes, pots, pans, and utensils are cleaned and stored properly

  Yes

  No

  N/A

• Work surfaces are washed and sanitized between uses

  Yes

  No

  N/A

• Hot holding units are clean inside and out

  Yes

  No

  N/A

• Sprinklers are clean and free of dust

  Yes

  No

  N/A

• All light fixtures are clean and free of debris, with working light bulbs

  Yes

  No

  N/A

• Sinks are cleaned & sanitized

  Yes

  No

  N/A

• Dishwasher was cleaned after use

  Yes

  No

  N/A

• Wiped down and disinfected (if needed) the kitchen counters, table, and stove top

  Yes

  No

  N/A

• Oven spills and debris are removed and cleaned

  Yes

  No

  N/A

• Kitchen floors were mopped, swept and sanitized

  Yes

  No

  N/A

• Cleaning rags washed after use or placed on dirty laundry bin

  Yes

  No

  N/A

• All tools were cleaned, locked and inventoried

  Yes

  No

  N/A

• Cleaning equipment properly stored after use

  Yes

  No

  N/A

Garbage Storage and Disposal

• Waste bins has lids on

  Yes

  No

  N/A

• Kitchen garbage cans are clean

  Yes

  No

  N/A

• Garbage cans are emptied as necessary

  Yes

  No

  N/A

• Boxes and containers are removed from site

  Yes

  No

  N/A

• Loading dock and area around dumpster are clean

  Yes

  No

  N/A

• Dumpster is closed

  Yes

  No

  N/A

Completion

• Overall Assessment

  Compliant

  Non-Compliant

• Name & Signature of Kitchen Manager

  Sign

Food Handling

• Frozen food is thawed under refrigeration or in cold running water

  Yes

  No

  N/A

• Food is not allowed to be in the “temperature danger zone” for more than 4 hours

  Yes

  No

  N/A

• Utensils are handled to avoid touching parts that will be in direct contact with food

  Yes

  No

  N/A

• Food is tasted using proper methods

  Yes

  No

  N/A

• Food is not allowed to become cross-contaminated

  Yes

  No

  N/A

• Food is heating to 165ºF before placing in hot holding

  Yes

  No

  N/A

• Temperature of food being held is above 140ºF

  Yes

  No

  N/A

• Thermometers are sanitized between each use

  Yes

  No

  N/A

• Prepared foods are handled with utensils or clean, gloved hands

  Yes

  No

  N/A

Food Storage and Dry Storage

• Floor, walls, and ceiling are clean and free of debris in hard to see areas

  Yes

  No

  N/A

• Dry storage temperature is between 50 and 70 degrees

  Yes

  No

  N/A

• There is no bulging or leaking canned goods in storage

  Yes

  No

  N/A

• The handles of scoops in bins are not touching product(ex. sugar, flour,

  Yes

  No

  N/A

• All supplies are stored 6 to 8 inches off the floor and no more than 18inches from the ceiling

  Yes

  No

  N/A

• Chemicals are stored away from food and other food-related supplies

  Yes

  No

  N/A

• The FIFO (First In, First Out) method of inventory is being practiced

  Yes

  No

  N/A

• All open food is labeled and dated correctly. No expired products are visible

  Yes

  No

  N/A

Coolers & Freezers

• Floor, walls, and ceiling are clean and free of debris in hard to see areas

  Yes

  No

  N/A

• Refrigerators set to maintain a temperature of 40 °F or below

  Yes

  No

  N/A

• Freezers set to maintain a temperature of 0 °F or below.

  Yes

  No

  N/A

• Contains working thermometer

  Yes

  No

  N/A

• Temperature is accurate for piece of equipment and temp log is filled out daily

  Yes

  No

  N/A

• All open food is labeled and dated correctly. No expired products are visible

  Yes

  No

  N/A

• Raw meat, poultry, and seafood are stored in a sealed container or<br>wrapped securely, below prepared or ready to eat foods.

  Yes

  No

  N/A

• Storage racks clean and free of mold

  Yes

  No

  N/A

• Speed racks free of mold and clean including wheels

  Yes

  No

  N/A

• There are no signs of negative outcome (e.g., freezer burn, foods dried<br>out, foods with a change in color)

  Yes

  No

  N/A

Cleaning & Sanitizing

• Hand washing facilities with soap and water are separate from those used for food preparation. (Must have soap and hand towels available at hand sink

  Yes

  No

  N/A

• Drawers and racks are clean and free from debris

  Yes

  No

  N/A

• Quat sanitizer buckets are present at all work stations

  Yes

  No

  N/A

• Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize

  Yes

  No

  N/A

• Chlorine test kit or thermometer is used to check sanitizing rinse

  Yes

  No

  N/A

• Reusable towels are used only for sanitizing equipment surfaces and not<br>for drying hands, utensils, floor, etc

  Yes

  No

  N/A

• Wiping cloths are stored in sanitizing solution while in use

  Yes

  No

  N/A

• The water is clean and free of grease and food particles

  Yes

  No

  N/A

• If heat sanitizing, the utensils are allowed to remain immersed in 170ºF water for 30 seconds

  Yes

  No

  N/A

• Dish machine reaching correct temperatures. Wash 150-160 Rinse 180

  Yes

  No

  N/A

• If using chemical sanitizer, it is the proper dilution

  Yes

  No

  N/A

• Dish machine shows no signs of excessive scale build up

  Yes

  No

  N/A

• Hand sink hot water temperature reaching 120 degrees

  Yes

  No

  N/A

• The utensils are allowed to air dry

  Yes

  No

  N/A

• Floor, walls, and ceiling are clean and free of debris in hard to see areas

  Yes

  No

  N/A

Cooks Line

• The wall behind equipment is clean and well maintained

  Yes

  No

  N/A

• The floor is clean and free of debris (Look under equipment)

  Yes

  No

  N/A

• Plates stored under shelving is clean and free of debris

  Yes

  No

  N/A

• Yes

  No

  N/A