Do all food service employees wear hair restraints?
Do all employees wear clean clothing?
Do employees follow food safety procedure?
Are all foods thawed and cooled appropriately?
Are chemicals stored away from food?
Is floor cleaned and free from spillage?
REFERENCE: Cleaned floor and free from spillage.
[This is an example of how you can use iAuditor to include best practice reference images in your templates to assist with inspections]
Is receiving dock cleaned?
Are freezer, refrigerator and dishwasher temperatures checked and recorded?
Are all stoves cleaned after used?
Are all sinks cleaned and sanitized after use?
Are all work counters cleaned and sanitized after use?
Is steam table cleaned and sanitized after each use?
Is dishwasher cleaned after each use?
Are ovens turned off after usage?
Are oven spills cleaned?
Is the steamer table cleaned after used?
Is ice machine cleaned after used?
Are mixers cleaned and covered after used?
Are dishcloths washed at the end of each day?
Are all tools cleaned, locked and inventoried?
Are all dishes, pots, pans, and utensils cleaned and stored properly after each meal and snack?
Are tray return window and surrounding area cleaned after each use?
Are all wastes segregated?
Are trash bins emptied and cleaned after each meal?