Kitchen Inspection

• Conducted on

  Date

• Prepared by

• Location
  Address

General Operation

• Hair/beard nets readily available

  Pass

  Fail

  N/A

• Handwashing facilities operational

  Pass

  Fail

  N/A

• Gloves available

  Pass

  Fail

  N/A

• Covered garbage cans in clean and dirty areas

  Yes

  No

  N/A

• Garbage cans are clean and emptied regularly

  Pass

  Fail

  N/A

• Food prep surfaces clean

  Pass

  Fail

  N/A

• Sanitizer spray is available, properly labeled

  Yes

  No

  N/A

• Probe thermometers available and operating

  Yes

  No

  N/A

• Alcohol wipes available for probe cleaning

  Yes

  No

  N/A

• Correct oven mitts (unlined)

  Yes

  No

  N/A

Equipment

• Convection oven clean, operational

  Pass

  Fail

  N/A

• Microwave clean, operational

  Pass

  Fail

  N/A

• Dish machine, clean, operational

  Pass

  Fail

  N/A

• Dish machine sanitizer in range

  Yes

  No

  N/A

• Three compartment sink clean, operational

  Pass

  Fail

  N/A

• Sink sanitizer in range

  Pass

  Fail

  N/A

• Refrigerator operating within range

  Pass

  Fail

  N/A

• Freezer operating within range

  Pass

  Fail

  N/A

• Equipment plugged into correct outlets

  Pass

  Fail

  N/A

• Manual thermometers in fridge and freezer

  Yes

  No

  N/A

• Any equipment concerns or observations?

Resources

• Dietary manual accessible (electronically or paper)

  Yes

  No

  N/A

• Food Service Safety Manual available

  Yes

  No

  N/A

• Signature pages current?

  Yes

  No

  N/A

• Dish temp log completed daily, per policy

  Yes

  No

  N/A

• Dish temp log completed each time machine is used, per policy?

  Yes

  No

  N/A

• 3 Compartment sink log up to date?

  Yes

  No

  N/A

• Meal log entries are completed accurately

  Good

  Fair (70-80%)

  Poor (<70%)

  N/A

• Food temp is recorded prior to serving meals

  Good

  Fair (70-80%)

  Poor (<70%)

  N/A

Food Inventory Management

• Emergency food and water available

  Yes

  No

  N/A

• Food items are labeled with expiry dates

  Pass

  Fail

  N/A

• No expired items found in kitchen

  Yes

  No

  N/A

• FIFO used correctly in all areas (pantry vs. cold)

  Pass

  Fail

  N/A

• No corrugated cardboard found

  Yes

  No

  N/A

• Tracking system for expired items in place

  Yes

  No

  N/A

• Food is kept away from chemicals

  Yes

  No

  N/A

• No dented or damaged cans?

  Yes

  No

  N/A

• Plastic liners on bottom shelves

  Yes

  No

  N/A

• Opened items are resealed, labeled correctly

  Yes

  No

  N/A

Facility

• Interior structures are clean and in good condition; Vents, drains, walls, ceilings, lights etc.

  Pass

  Fail

  N/A

• Faucets do not drip, drains all seal

  Yes

  No

  N/A

• Floor is clear of items

  Yes

  No

  N/A

• No pest indications

  Yes

  No

  N/A

Quality Control

• Dish cart zipper is in good condition

  Yes

  No

  N/A

• Dishes are without chips or blemishes

  Yes

  No

  N/A

• Disposables are available

  Yes

  No

  N/A

• Additional comments: