Kitchen Safety Residence Halls

• Conducted on

  Date

• Prepared by

• Manager on Duty

Allergy Kitchen

• Are hands being properly washed upon entering of the allergy kitchen

  Yes

  No

  N/A

• Are the allergy procedures being followed - who is preparing food, storage of ingredients, communication with residents

  Yes

  No

  N/A

• Are the color coded allergy items being used and stored in the allergy kitchen

  Yes

  No

  N/A

• Is the allergy kitchen being swept and mopped daily using the broom and mop for the allergy kitchen

  Yes

  No

  N/A

• Any cross contact concerns in allergy kitchen - give details if yes

  No

  Yes

Main Kitchen and Front of House

• Food deliveries being put away in a timely manner and stored properly if no give details

  Yes

  No

  N/A

• Are heavy items stored between waist and shoulder height

  Yes

  No

  N/A

• Are floors clean and free of standing water and trip hazards

  Yes

  No

  N/A

• Are staff members in proper uniform ( College Fresh jacket or shirt, hat and slip resistant shoes )

  Yes

  No

  N/A

• Is the kitchen prep area clean and free of hazards

  Yes

  No

  N/A

• Are the MOD checklist being utilized for the proper closing of the kitchen each day

  Yes

  No

  N/A

• Are Kitchen Appliances clean and functioning properly give specifics if no

  Yes

  No

  N/A

• Are all refrigerators and freezers clean and free of tripping hazards such as ice build up on the floor, boxes stored on the floor etc.

  Yes

  No

  N/A

• Are step ladders used for reaching high items

  Yes

  No

  N/A

• Are safety cues being used such as behind, hot, sharp

  Yes

  No

  N/A

• Are boxes broke down and removed immediately out of the work stations

  Yes

  No

  N/A

• Are the garbage cans emptied throughout the day to keep from getting to heavy

  Yes

  No

  N/A

• Is hot food being help above 135 degrees at all hot stations

  Yes

  No

  N/A

• Is cold food being held at 41 degrees or below at all cold stations, by use of mechanical refrigeration

  Yes

  No

  N/A

• Are service ware items stored properly ( plates, bowls inverted , utensils stored handles up )

  Yes

  No

  N/A

• Are knives stored properly in knife rack when not in use.

  Yes

  No

  N/A

• Are the knives being washed properly either by wash, rinse, and sanitize or being ran through the dish machine.

  Yes

  No

  N/A

• Is each person responsible for cleaning their knives properly either in the dish machine or 3 compartment sink and not leaving it for the stewards.

  Yes

  No

  N/A

Dish Room

• Is standing water kept cleaned up to avoid slipping hazard

  Yes

  No

  N/A

• Are dishes being air dried before being put away.

  Yes

  No

  N/A

• Is the dish machine reaching 180 degrees in the final rinse

  Yes

  No

  N/A

• Is the tray conveyor clean and free of food debris

  Yes

  No

  N/A

• Is the 3 compartment sink stocked with the proper chemicals for wash, rinse and sanitize

  Yes

  No

  N/A

• Are test strips available to test sanitizing solution

  Yes

  No

  N/A

• Are mops being stored properly with the wet end stored up or hanging to allow to drip dry.

  Yes

  No

  N/A

• Is the mop bucket clean and free of debris in the bucket

  Yes

  No

  N/A

• Is the mop room clean and organized

  Yes

  No

  N/A

• Are chemicals stored properly in chemical closet and correctly labeled

  Yes

  No

  N/A