Title Page

  • Client / Site

  • Date and Time of Inspection

  • Inspected by

  • Location

Employees

  • Do all food service employees wear hair restraints?

  • Do all employees wear clean clothing?

  • Do employees follow food safety procedure?

Food Handling

  • Are all foods thawed and cooled appropriately?

  • Are chemicals stored away from food?

Facilities

  • 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]

    Reference.jpg
  • 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?

Waste Disposal

  • Are all wastes segregated?

  • Are trash bins emptied and cleaned after each meal?

Completion

  • Recommendations

  • Overall Assessment

  • Full Name and Signature of Inspector

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