KITCHEN - RESTAURANT/BAR AREA

Color Coding Sticker

All items must be covered and labeled with date

No out of date / expired/ defect items stored

All items must be stored in Food Grade container

FIFO being practiced in Chillers/Freezers/Stores/Display

Foods stored in refrigerators follow defined Secondary shelf life: <br>• Hot prepared foods < 72 hrs <br>• Cold-prepared foods < 48 hrs.<br>

Chiller Storage: Chiller temperature ≤ 4°C (air temp)<br>

Freezer Storage: Freezer temperature ≤ -19°C (air temp)<br>

Dry store air temperature between 10°C - 21°C (RH 50-60%) and recommended to be recorded in form <br> • 6” above the floor & ceiling<br> • 12” from evaporator<br> • 2” away from the wall<br>

Well maintained and no cross contamination risk

Refrigerator & Freezer Temperature Form completes & sign off

Plastic color cutting/chopping board & knife in practice and correct use (red, blue, green, white, yellow).

Plastic color cutting/chopping board & knife in sanitary condition washed and sanitized before & after operation and for each task.

Maintenance program for chopping board in place

Thawing food in the refrigerator with date labeled and covered. (to be used within 24 hrs.

Thawing food under running water (within 2 hrs) with time & date label. (to be uses immediately)

No cross-contamination risk (food-food, food-others)

Minimum Internal Cooking temperature for different food items follow as per policy.

Cooling of hot foods at or above <br>• 60°C to 21°C in 2 hours<br>• ≤ 5°C within 4 hours

Reheated food must reach a minimum internal temperature of 78°C for 15 seconds within 2 hours of starting the reheating process

No cross-contamination risk (food-food, food-others)

Holding equipment clean & well maintained

Hot Food (Hot Food temperature ≥ 60°C during)<br> • Plating (a la carte)<br> • Display (buffet/banquet)<br> • Transfer<br> • Hot Holding

Cold Food (Cold Food temperature ≤ 5°C during)<br> • Plating (a la carte)<br> • Display (buffet/banquet)<br> • Transfer<br> • Hot Holding

Records: Cooking, Cooling of Hot Food and Re-heating Temperature Form completes and sign off

Temperature for wash water ≥ 55°C

Temperature for final rinse ≥ 82°C

Crockery/ Utensils/ Glassware/ Chinaware are free from streaks and are dry at exit (>71°C)

Broken wash ware is appropriately removed

Record for Dish/Glass Washer completes & sign off

Clean & in good working condition

Pot washing done as per procedures of wash, rinse and sanitize

Clean & in good working condition

Pot washing done as per procedures of wash, rinse and sanitize

Food equipment and utensils used are clean and well maintained

Sanitizing of Food Contact Surfaces

Designated storage area available and properly labeled

Approved chemical used

MSDS available

Personal Hygiene & habits

Disposable gloves

Complete hand washing station available and well maintained (warm water/ paper towels/ waste bin/ hand soap/ hand washing instruction)

Proper hand washing procedure

Visitor Control and records available

Visitor adhere to proper personal hygiene and habit

Floor well maintained, no standing water and no crack

Wall well maintained and no crack

Ceiling well maintained, no gap and no drips

Glass policy: Lighting with shatterproof cover, adequate and well maintained

Facility fixture material in good condition.

Drain/ drain cover is clean and well maintained

Extraction fan / Exhaust hood is properly maintained and clean

Garbage Bins are covered and well maintained

Garbage / Compactor Room well maintained