Kitchen & Food Storage

  • 1. Refrigerator, stove, cabinets, working area and cooking equipment are clean, sanitary and in good condition?

  • 2. Food preparation and storage areas are free from animals, rodents and insects or animal droppings?

  • 3. All cleaning materials and utensils are kept away from food (e.g. in separate storage). Chemical cleaners, pesticides and other materials are in original containers.

  • 4. Kitchen garbage receptacles are:
    * Made of durable, leak-proof and non-absorbent materials;
    * Lined and covered; and
    * Emptied to the outdoor gabage receptacle when filled.

  • 5. Fire extinguisher approved by the Fire Department is charged and accessible: In Clark County, Class K is required in all commercial kitchens.

  • 6. Refrigerators have separate inside thermometers showing temperatures of 35-41 degrees F, and there is temperature log posted documenting daily temperature checks.

  • 7. Freezers have separate inside thermometers showing temperatures of 0 degrees F, and there is temperature log posted documenting daily temperature checks.

  • 8. Separate or freestanding dry storage areas have thermometers showing temperatures between 50 - 70 F.

  • 9. A sanitizing agent or water temperature of at least 170 F are used for sanitztion.

  • 10. Foods are maintained hot (at least 140 F) or cold (maximum 41 F) prior to serving, both when packaging for transport and upon arrival at meal service destination (as appropriate).

  • 11. Meals are transported in safe, sanitary sealed, covered containers, carriers or carts.

  • 12. Foods are used on a first-in, first- out basis (date rotation), with appropriate inventory and record-keeping of food storage.

  • 13. Food containers are labeled, free of rust, dents or bulges; and kept away from the walls and at least 6 inches off the floor to permit air circulation.

  • 14. Separate sinks are available and used for washing hands, fruits and vegetables, and cooking utensils.

  • 15. Separate refrigerators are provided for (as applicable) dairy products and eggs; meat, poultry and fish; fruits and vegetables; and cooked foods.

  • 16. Heating and ventilation systems are working. Radiators/pipes are inaccessible or covered to prevent contact.

  • 17. Walls, floors and ceilings are in good repair and clean.

  • 18. The kitchen facility is operated in compliance with applicable provisions of the State Sanitary Code, as evidence by posted sanitary inspection certificate from municipal board of health.

  • 19. A well supplied first-aid kit is available, accessible to staff, out of reach of children, and includes personal protective equipment and Food Service approved first-aid supplies. Check first-aid contents, in accordance with First-Aid Checklist.

  • 20. Thermometers are calibrated for accuracy and kept in a sanitation solution when not in use, to ensure they do not become contaminated with dirt and other debris.

  • 21. Towels are kept in a sanitation bucket, with the proper sanitation solution, when not in use, to ensure they are clean and sanitary for use in the kitchen.

  • 22. Towels are laundered and stored to ensure they are clean and sanitary, or a disposable towel is used and tossed at the end of the day.

  • 23. Staff is following hygiene regulations:
    * Short fingernails that do not have polish. No bracelets, rings, watches or low hanging necklaces. (Wedding ring is allowable).
    * Single use gloves are available and in use by staff
    * Hairnets are available and used by staff.
    * Staff is wearing a clean and appropriate uniform for the food preparation. No capris or jackets. Non-slip, closed toe shoes must be worn.

  • 24. Staff are wearing the appropriate Acelero Badge, (in Clark County staff are also required to have all licensing cards on their person)

  • 25. Shelter in place

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