Title Page
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Client / Site
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Date and Time of Inspection
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Inspected by
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Location
Employees
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Do all food service employees wear hair restraints?
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Do all employees wear clean clothing?
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Do employees follow food safety procedure?
Food Handling
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Are all foods thawed and cooled appropriately?
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Are chemicals stored away from food?
Facilities
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Is floor cleaned and free from spillage?
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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?
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Are freezer, refrigerator and dishwasher temperatures checked and recorded?
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Are all stoves cleaned after used?
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Are all sinks cleaned and sanitized after use?
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Are all work counters cleaned and sanitized after use?
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Is steam table cleaned and sanitized after each use?
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Is dishwasher cleaned after each use?
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Are ovens turned off after usage?
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Are oven spills cleaned?
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Is the steamer table cleaned after used?
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Is ice machine cleaned after used?
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Are mixers cleaned and covered after used?
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Are dishcloths washed at the end of each day?
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Are all tools cleaned, locked and inventoried?
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Are all dishes, pots, pans, and utensils cleaned and stored properly after each meal and snack?
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Are tray return window and surrounding area cleaned after each use?
Waste Disposal
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Are all wastes segregated?
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Are trash bins emptied and cleaned after each meal?
Completion
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Recommendations
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Overall Assessment
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Full Name and Signature of Inspector