Kitchen and Cafeteria Inspection Florida Hospital Carrollwood

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food Receiving and Storage Practices

• Are food items received from approved sources, in good condition, and at proper temperatures?

  Yes

  No

  N/A

• Is food labeled and stored off the floor during storage?

  Yes

  No

  N/A

• Is food covered or wrapped? Are secondary containers sealed?

  Yes

  No

  N/A

• Are food storage rooms clean and organized?

  Yes

  No

  N/A

Cold Storage of Food

• Are refrigerator temperatures at 40 degrees or less? (Source: USDA)

  Yes

  No

  N/A

• Is cold food at 40 degrees or less within refrigerators?

  Yes

  No

  N/A

• Are freezer temperatures 0 or below? (Ice cream hard)

  Yes

  No

  N/A

• Are food products covered within the walk in refrigerator(s)?

  Yes

  No

  N/A

• Are food products labeled with name, date, and time of preparation?

  Yes

  No

  N/A

• Is raw meat, poultry, and seafood covered and stored under prepared food and produce?

  Yes

  No

  N/A

• Are refrigerators and freezers kept clean (walls, ceiling, floors, fans, and shelving)?

  Yes

  No

  N/A

• Are all units equipped with temperature monitoring systems and checked?

  Yes

  No

  N/A

Food Preparation Practices

• Is food thawed properly (in refrigerator, under running cold water, or as part of the cooking process)?

  Yes

  No

  N/A

• Are fruits and vegetables washed before preparation?

  Yes

  No

  N/A

• Is cross contamination avoided during preparation (hands/equipment washed between uses, different designated cutting boards for meats & produce)?

  Yes

  No

  N/A

• Are wiping cloths soaking in sanitizer water? Can staff speak to the proper concentration process?

  Yes

  No

  N/A

• Is food adequately cooled (to 70 degrees within 2 hours and then 40 degrees within an additional 4 hours)?

  Yes

  No

  N/A

• Is hand contact with ready to eat food minimized (no unnecessary handling of food)?

  Yes

  No

  N/A

Cooking and Hot Holding

• Are probe thermometers used to verify internal food temperatures?

  Yes

  No

  N/A

• Are thermometers calibrated or replaced routinely?

  Yes

  No

  N/A

• Is hot food held above 140 degrees?

  Yes

  No

  N/A

• Is food reheated rapidly (not on a steam table) to 165 degrees?

  Yes

  No

  N/A

• Are prepared to order eggs cooked to 145 degrees? Egg dishes 165, "fried" eggs until yolk and white are firm,

  Yes

  No

  N/A

• Is poultry cooked to 165 degrees?

  Yes

  No

  N/A

• Are hamburgers cooked to 160 degrees? Ground poultry mixtures to 165 degrees.

  Yes

  No

  N/A

• Are beef products cooked to 145 degrees?

  Yes

  No

  N/A

• Is fish cooked to 145 degrees (or flesh is flaky and opaque)?

  Yes

  No

  N/A

Employee Practices

• Certified personnel? Adequate?

  Yes

  No

  N/A

• # of personnel:

• Are employees wearing clean clothing?

  Yes

  No

  N/A

• Do employees use hair restraints?

  Yes

  No

  N/A

• Are hand sinks accessible, in good repair, and stocked with soap and paper towels?

  Yes

  No

  N/A

• Do employees only use the hand sink for hand washing?

  Yes

  No

  N/A

• Do employees wash their hands after using the restroom, after break time, and before starting work?

  Yes

  No

  N/A

• Do employees follow good hygiene practices while working with food?

  Yes

  No

  N/A

• Are employees observed washing their hands after handling raw meats, garbage, mops, money, etc?

  Yes

  No

  N/A

• Employees do not eat, drink, or smoke in the kitchen?

  Yes

  No

  N/A

• Are employees free of any illness or infections?

  Yes

  No

  N/A

Kitchen and Equipment

• Is all food equipment washed, rinsed, and sanitized after use?

  Yes

  No

  N/A

• Is the sanitizing rinse at the 3 compartment sink at the proper concentration?

  Yes

  No

  N/A

• Is the dish machine final rinse at the proper concentration?

  Yes

  No

  N/A

• Does the dish machine reach the proper temperature and is it tested regularly?

  Yes

  No

  N/A

• Is the kitchen kept clean in all areas?

  Yes

  No

  N/A

• No evidence of vermin, bugs, or droppings?

  Yes

  No

  N/A

• Are chemicals labeled and stored separated from food areas?

  Yes

  No

  N/A

Facility

• Are floors, walls, and ceilings clean and in good repair?

  Yes

  No

  N/A

• Are all restrooms clean and stocked with soap, paper towels, and toilet paper?

  Yes

  No

  N/A

• Is dumpster kept closed, clean and organized area?

  Yes

  No

  N/A

• External trash removed immediately?

  Yes

  No

  N/A

• Outside: is area for receiving food and supplies free of insect and rodent infestations?

  Yes

  No

  N/A

Other:

Action Plan

• Action plan due to Infection Control by: Action plan as decided by department Director and/or their designee:

• Infection Control Practitioner

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• Food and Nutrition Services Director or Designee

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