Leo’s FSQA

• Conducted on

  Date

• Prepared by

• Location
  Address

• Is all product being received from a reputable approved vendor.

  Yes

  No

  N/A

• Is all product being received at the Back Door in Receiving?

  Yes

  No

  N/A

• Is each pallet being inspected and cases uponed for DSD purposes.

  Yes

  No

  N/A

• Is receiving process being completed and perishable product being placed in proper cold storage within 45 minutes?

  Yes

  No

  N/A

• Is receiving area maintained according to HACCP and free of potential Physical/Chemical/Biological Cross contaminants? Are wet floor signs available and in use when there is a spill of any sort.

  Yes

  No

  N/A

• IS all product stored in the receiving, Typically, DSD a minimum of 6 inches off the floor.

  Yes

  No

  N/A

Temp Control and Storage

• Are fan covers free of dust and build up and in good repair?

  Yes

  No

  N/A

• All lights working/covered and in good repair.

  Yes

  No

  N/A

• Is all product stored properly according to risk factors.

  Yes

  No

  N/A

• Is proper food rotation and dating being executed in all walk-in/reach in/stand alone coolers and freezers.

  Yes

  No

  N/A

• Is the condition/environment of cooler/freezer being maintained?

  Pass

  Fail

  N/A

• Is all product stored a minimum of 6 inches off the floor on proper racking (no milk crates).

  Yes

  No

  N/A

Food Prep / Station / Kitchen Maintenance

• Are only FSQA approved chemicals being used.

  Compliant

  Non-Compliant

  N/A

• Is all cooking and production equipment in good repair and maintained according to cleaning and maintenance schedules?

  Good

  Fair

  Poor

  N/A

• Are temperature controlled prep rooms at proper temperature?

  Safe

  At Risk

  N/A

• Are temperature control logs being properly managed?

  Compliant

  Non-Compliant

  N/A

• Are grinder logs being properly managed and scanned at night?

  Yes

  No

  N/A

• Are all rep/workstations, including stations in temperature controlled settings properly set up and being maintained between tasks?

  Good

  Fair

  Poor

  N/A

• Is RAW PREP segregated from PREPARED PREP and READY TO EAT PREP?

  Compliant

  Non-Compliant

  N/A

• Is time temp controls being managed? Are all cooked food temp minimums being achieved and documented on all cooked foods? Are temp logs in use and current?

  Yes

  No

  N/A

• Are small wares and in department supplies properly stored and free of build up, trash, debris and standing water?

  Yes

  No

  N/A

• Is knife/blade safety being exhibited? Are knives being cleaned and stored immediately after use? Are guards and push blocks in place and used? Is the equipment unplugged when being cleaned? Knives, blades, active saws/slicers, etc should never being unguarded or present in a 3 compartment sink.

  Compliant

  Non-Compliant

  N/A

• Are all measures of glove safety being exhibited? Heat resistant gloves, cut resistant gloves, food service/prep gloves in use, in good repair and maintained to food safety standards,

  Yes

  No

  N/A

• Are hand sinks clean, stocked, unobstructed and used exclusively for washing hands?

  Yes

  No

  N/A

• Is hand washing and glove changing frequent and specifically when ending/starting a new task?

  Yes

  No

  N/A

• Are prep areas and service venues free of build up, trash, debris, boxes and standing water?

  Yes

  No

  N/A

• Is good service uniform and food safety hygiene policy being complied with? Is hair properly restrained with a hair net?

  Yes

  No

  N/A

• Are personal belongings in the department?

  Compliant

  Non-Compliant

  N/A

Salesfloor / Ready To Eat / Cold Food Holding / Fixtures

• Are there spills/water on the sales-floor? Are wet floor signs/cones and carpet mats available through out store and/or in use as needed?

  Yes

  No

  N/A

• Is the produce floor inspection being maintained and current?

  Yes

  No

  N/A

• Are all fixtures, displays, signage, pallets, cases stacks, etc free of splintering and secured to minimize risk?

  Yes

  No

  N/A

• Sales floor and service counter areas are Free of build up, trash, debris, boxes and spills?

  Yes

  No

  N/A

• Are ice table displays being maintained with drain buckets and mats in place under all ice displays? Buckets and mats monitored every 2 hours and changed as needed.

  Yes

  No

  N/A

• Are all door seals and gaskets in good repair?

  Yes

  No

  N/A

• Is holding equipment maintaining proper temp and product being held at proper temp and rotated properly?

  Yes

  No

  N/A

• Is product in date and rotated properly?

  Yes

  No

  N/A

• Are produce tables being culled, rotated, and properly maintained?

  Yes

  No

  N/A

• Is production tool being used consistently and shrink being recorded?

  Yes

  No

  N/A

• Is tag integrity intact?

  Yes

  No

  N/A

• Is 7 day sheet being used and reviewed consistently?

  Yes

  No

  N/A

Temp Control and Storage

• Are fan covers free of dust and build up and in good repair?

  Yes

  No

  N/A

• All lights working/covered and in good repair.

  Yes

  No

  N/A

• Is all product stored properly according to risk factors.

  Yes

  No

  N/A

• Is proper food rotation and dating being executed in all walk-in/reach in/stand alone coolers and freezers.

  Yes

  No

  N/A

• Is the condition/environment of cooler/freezer being maintained?

  Pass

  Fail

  N/A

• Is all product stored a minimum of 6 inches off the floor on proper racking (no milk crates).

  Yes

  No

  N/A

Food Prep / Station / Kitchen Maintenance

• Are only FSQA approved chemicals being used.

  Compliant

  Non-Compliant

  N/A

• Is all cooking and production equipment in good repair and maintained according to cleaning and maintenance schedules?

  Good

  Fair

  Poor

  N/A

• Are temperature controlled prep rooms at proper temperature?

  Safe

  At Risk

  N/A

• Are temperature control logs being properly managed?

  Compliant

  Non-Compliant

  N/A

• Are grinder logs being properly managed and scanned at night?

  Yes

  No

  N/A

• Are all rep/workstations, including stations in temperature controlled settings properly set up and being maintained between tasks?

  Good

  Fair

  Poor

  N/A

• Is RAW PREP segregated from PREPARED PREP and READY TO EAT PREP?

  Compliant

  Non-Compliant

  N/A

• Is time temp controls being managed? Are all cooked food temp minimums being achieved and documented on all cooked foods? Are temp logs in use and current?

  Yes

  No

  N/A

• Are small wares and in department supplies properly stored and free of build up, trash, debris and standing water?

  Yes

  No

  N/A

• Is knife/blade safety being exhibited? Are knives being cleaned and stored immediately after use? Are guards and push blocks in place and used? Is the equipment unplugged when being cleaned? Knives, blades, active saws/slicers, etc should never being unguarded or present in a 3 compartment sink.

  Compliant

  Non-Compliant

  N/A

• Are all measures of glove safety being exhibited? Heat resistant gloves, cut resistant gloves, food service/prep gloves in use, in good repair and maintained to food safety standards,

  Yes

  No

  N/A

• Are hand sinks clean, stocked, unobstructed and used exclusively for washing hands?

  Yes

  No

  N/A

• Is hand washing and glove changing frequent and specifically when ending/starting a new task?

  Yes

  No

  N/A

• Are prep areas and service venues free of build up, trash, debris, boxes and standing water?

  Yes

  No

  N/A

• Is good service uniform and food safety hygiene policy being complied with? Is hair properly restrained with a hair net?

  Yes

  No

  N/A

• Are personal belongings in the department?

  Compliant

  Non-Compliant

  N/A

Salesfloor / Ready To Eat / Cold Food Holding / Fixtures

• Are there spills/water on the sales-floor? Are wet floor signs/cones and carpet mats available through out store and/or in use as needed?

  Yes

  No

  N/A

• Is the produce floor inspection being maintained and current?

  Yes

  No

  N/A

• Are all fixtures, displays, signage, pallets, cases stacks, etc free of splintering and secured to minimize risk?

  Yes

  No

  N/A

• Sales floor and service counter areas are Free of build up, trash, debris, boxes and spills?

  Yes

  No

  N/A

• Are ice table displays being maintained with drain buckets and mats in place under all ice displays? Buckets and mats monitored every 2 hours and changed as needed.

  Yes

  No

  N/A

• Are all door seals and gaskets in good repair?

  Yes

  No

  N/A

• Is holding equipment maintaining proper temp and product being held at proper temp and rotated properly?

  Yes

  No

  N/A

• Is product in date and rotated properly?

  Yes

  No

  N/A

• Are produce tables being culled, rotated, and properly maintained?

  Yes

  No

  N/A

• Is production tool being used consistently and shrink being recorded?

  Yes

  No

  N/A

• Is tag integrity intact?

  Yes

  No

  N/A

• Is 7 day sheet being used and reviewed consistently?

  Yes

  No

  N/A

Temp Control and Storage

• Are fan covers free of dust and build up and in good repair?

  Yes

  No

  N/A

• All lights working/covered and in good repair.

  Yes

  No

  N/A

• Is all product stored properly according to risk factors.

  Yes

  No

  N/A

• Is proper food rotation and dating being executed in all walk-in/reach in/stand alone coolers and freezers.

  Yes

  No

  N/A

• Is the condition/environment of cooler/freezer being maintained?

  Pass

  Fail

  N/A

• Is all product stored a minimum of 6 inches off the floor on proper racking (no milk crates).

  Yes

  No

  N/A

Food Prep / Station / Kitchen Maintenance

• Are only FSQA approved chemicals being used.

  Compliant

  Non-Compliant

  N/A

• Is all cooking and production equipment in good repair and maintained according to cleaning and maintenance schedules?

  Good

  Fair

  Poor

  N/A

• Are temperature controlled prep rooms at proper temperature?

  Safe

  At Risk

  N/A

• Are temperature control logs being properly managed?

  Compliant

  Non-Compliant

  N/A

• Are grinder logs being properly managed and scanned at night?

  Yes

  No

  N/A

• Are all rep/workstations, including stations in temperature controlled settings properly set up and being maintained between tasks?

  Good

  Fair

  Poor

  N/A

• Is RAW PREP segregated from PREPARED PREP and READY TO EAT PREP?

  Compliant

  Non-Compliant

  N/A

• Is time temp controls being managed? Are all cooked food temp minimums being achieved and documented on all cooked foods? Are temp logs in use and current?

  Yes

  No

  N/A

• Are small wares and in department supplies properly stored and free of build up, trash, debris and standing water?

  Yes

  No

  N/A

• Is knife/blade safety being exhibited? Are knives being cleaned and stored immediately after use? Are guards and push blocks in place and used? Is the equipment unplugged when being cleaned? Knives, blades, active saws/slicers, etc should never being unguarded or present in a 3 compartment sink.

  Compliant

  Non-Compliant

  N/A

• Are all measures of glove safety being exhibited? Heat resistant gloves, cut resistant gloves, food service/prep gloves in use, in good repair and maintained to food safety standards,

  Yes

  No

  N/A

• Are hand sinks clean, stocked, unobstructed and used exclusively for washing hands?

  Yes

  No

  N/A

• Is hand washing and glove changing frequent and specifically when ending/starting a new task?

  Yes

  No

  N/A

• Are prep areas and service venues free of build up, trash, debris, boxes and standing water?

  Yes

  No

  N/A

• Is good service uniform and food safety hygiene policy being complied with? Is hair properly restrained with a hair net?

  Yes

  No

  N/A

• Are personal belongings in the department?

  Compliant

  Non-Compliant

  N/A

Salesfloor / Ready To Eat / Cold Food Holding / Fixtures

• Are there spills/water on the sales-floor? Are wet floor signs/cones and carpet mats available through out store and/or in use as needed?

  Yes

  No

  N/A

• Is the produce floor inspection being maintained and current?

  Yes

  No

  N/A

• Are all fixtures, displays, signage, pallets, cases stacks, etc free of splintering and secured to minimize risk?

  Yes

  No

  N/A

• Sales floor and service counter areas are Free of build up, trash, debris, boxes and spills?

  Yes

  No

  N/A

• Are ice table displays being maintained with drain buckets and mats in place under all ice displays? Buckets and mats monitored every 2 hours and changed as needed.

  Yes

  No

  N/A

• Are all door seals and gaskets in good repair?

  Yes

  No

  N/A

• Is holding equipment maintaining proper temp and product being held at proper temp and rotated properly?

  Yes

  No

  N/A

• Is product in date and rotated properly?

  Yes

  No

  N/A

• Are produce tables being culled, rotated, and properly maintained?

  Yes

  No

  N/A

• Is production tool being used consistently and shrink being recorded?

  Yes

  No

  N/A

• Is tag integrity intact?

  Yes

  No

  N/A

• Is 7 day sheet being used and reviewed consistently?

  Yes

  No

  N/A

Temp Control and Storage

• Are fan covers free of dust and build up and in good repair?

  Yes

  No

  N/A

• All lights working/covered and in good repair.

  Yes

  No

  N/A

• Is all product stored properly according to risk factors.

  Yes

  No

  N/A

• Is proper food rotation and dating being executed in all walk-in/reach in/stand alone coolers and freezers.

  Yes

  No

  N/A

• Is the condition/environment of cooler/freezer being maintained?

  Pass

  Fail

  N/A

• Is all product stored a minimum of 6 inches off the floor on proper racking (no milk crates).

  Yes

  No

  N/A

Food Prep / Station / Kitchen Maintenance

• Are only FSQA approved chemicals being used.

  Compliant

  Non-Compliant

  N/A

• Is all cooking and production equipment in good repair and maintained according to cleaning and maintenance schedules?

  Good

  Fair

  Poor

  N/A

• Are temperature controlled prep rooms at proper temperature?

  Safe

  At Risk

  N/A

• Are temperature control logs being properly managed?

  Compliant

  Non-Compliant

  N/A

• Are grinder logs being properly managed and scanned at night?

  Yes

  No

  N/A

• Are all rep/workstations, including stations in temperature controlled settings properly set up and being maintained between tasks?

  Good

  Fair

  Poor

  N/A

• Is RAW PREP segregated from PREPARED PREP and READY TO EAT PREP?

  Compliant

  Non-Compliant

  N/A

• Is time temp controls being managed? Are all cooked food temp minimums being achieved and documented on all cooked foods? Are temp logs in use and current?

  Yes

  No

  N/A

• Are small wares and in department supplies properly stored and free of build up, trash, debris and standing water?

  Yes

  No

  N/A

• Is knife/blade safety being exhibited? Are knives being cleaned and stored immediately after use? Are guards and push blocks in place and used? Is the equipment unplugged when being cleaned? Knives, blades, active saws/slicers, etc should never being unguarded or present in a 3 compartment sink.

  Compliant

  Non-Compliant

  N/A

• Are all measures of glove safety being exhibited? Heat resistant gloves, cut resistant gloves, food service/prep gloves in use, in good repair and maintained to food safety standards,

  Yes

  No

  N/A

• Are hand sinks clean, stocked, unobstructed and used exclusively for washing hands?

  Yes

  No

  N/A

• Is hand washing and glove changing frequent and specifically when ending/starting a new task?

  Yes

  No

  N/A

• Are prep areas and service venues free of build up, trash, debris, boxes and standing water?

  Yes

  No

  N/A

• Is good service uniform and food safety hygiene policy being complied with? Is hair properly restrained with a hair net?

  Yes

  No

  N/A

• Are personal belongings in the department?

  Compliant

  Non-Compliant

  N/A

Salesfloor / Ready To Eat / Cold Food Holding / Fixtures

• Are there spills/water on the sales-floor? Are wet floor signs/cones and carpet mats available through out store and/or in use as needed?

  Yes

  No

  N/A

• Is the produce floor inspection being maintained and current?

  Yes

  No

  N/A

• Are all fixtures, displays, signage, pallets, cases stacks, etc free of splintering and secured to minimize risk?

  Yes

  No

  N/A

• Sales floor and service counter areas are Free of build up, trash, debris, boxes and spills?

  Yes

  No

  N/A

• Are ice table displays being maintained with drain buckets and mats in place under all ice displays? Buckets and mats monitored every 2 hours and changed as needed.

  Yes

  No

  N/A

• Are all door seals and gaskets in good repair?

  Yes

  No

  N/A

• Is holding equipment maintaining proper temp and product being held at proper temp and rotated properly?

  Yes

  No

  N/A

• Is product in date and rotated properly?

  Yes

  No

  N/A

• Are produce tables being culled, rotated, and properly maintained?

  Yes

  No

  N/A

• Is production tool being used consistently and shrink being recorded?

  Yes

  No

  N/A

• Is tag integrity intact?

  Yes

  No

  N/A

• Is 7 day sheet being used and reviewed consistently?

  Yes

  No

  N/A

Temp Control and Storage

• Are fan covers free of dust and build up and in good repair?

  Yes

  No

  N/A

• All lights working/covered and in good repair.

  Yes

  No

  N/A

• Is all product stored properly according to risk factors.

  Yes

  No

  N/A

• Is proper food rotation and dating being executed in all walk-in/reach in/stand alone coolers and freezers.

  Yes

  No

  N/A

• Is the condition/environment of cooler/freezer being maintained?

  Pass

  Fail

  N/A

• Is all product stored a minimum of 6 inches off the floor on proper racking (no milk crates).

  Yes

  No

  N/A

Food Prep / Station / Kitchen Maintenance

• Are only FSQA approved chemicals being used.

  Compliant

  Non-Compliant

  N/A

• Is all cooking and production equipment in good repair and maintained according to cleaning and maintenance schedules?

  Good

  Fair

  Poor

  N/A

• Are temperature controlled prep rooms at proper temperature?

  Safe

  At Risk

  N/A

• Are temperature control logs being properly managed?

  Compliant

  Non-Compliant

  N/A

• Are grinder logs being properly managed and scanned at night?

  Yes

  No

  N/A

• Are all rep/workstations, including stations in temperature controlled settings properly set up and being maintained between tasks?

  Good

  Fair

  Poor

  N/A

• Is RAW PREP segregated from PREPARED PREP and READY TO EAT PREP?

  Compliant

  Non-Compliant

  N/A

• Is time temp controls being managed? Are all cooked food temp minimums being achieved and documented on all cooked foods? Are temp logs in use and current?

  Yes

  No

  N/A

• Are small wares and in department supplies properly stored and free of build up, trash, debris and standing water?

  Yes

  No

  N/A

• Is knife/blade safety being exhibited? Are knives being cleaned and stored immediately after use? Are guards and push blocks in place and used? Is the equipment unplugged when being cleaned? Knives, blades, active saws/slicers, etc should never being unguarded or present in a 3 compartment sink.

  Compliant

  Non-Compliant

  N/A

• Are all measures of glove safety being exhibited? Heat resistant gloves, cut resistant gloves, food service/prep gloves in use, in good repair and maintained to food safety standards,

  Yes

  No

  N/A

• Are hand sinks clean, stocked, unobstructed and used exclusively for washing hands?

  Yes

  No

  N/A

• Is hand washing and glove changing frequent and specifically when ending/starting a new task?

  Yes

  No

  N/A

• Are prep areas and service venues free of build up, trash, debris, boxes and standing water?

  Yes

  No

  N/A

• Is good service uniform and food safety hygiene policy being complied with? Is hair properly restrained with a hair net?

  Yes

  No

  N/A

• Are personal belongings in the department?

  Compliant

  Non-Compliant

  N/A

Salesfloor / Ready To Eat / Cold Food Holding / Fixtures

• Are there spills/water on the sales-floor? Are wet floor signs/cones and carpet mats available through out store and/or in use as needed?

  Yes

  No

  N/A

• Is the produce floor inspection being maintained and current?

  Yes

  No

  N/A

• Are all fixtures, displays, signage, pallets, cases stacks, etc free of splintering and secured to minimize risk?

  Yes

  No

  N/A

• Sales floor and service counter areas are Free of build up, trash, debris, boxes and spills?

  Yes

  No

  N/A

• Are ice table displays being maintained with drain buckets and mats in place under all ice displays? Buckets and mats monitored every 2 hours and changed as needed.

  Yes

  No

  N/A

• Are all door seals and gaskets in good repair?

  Yes

  No

  N/A

• Is holding equipment maintaining proper temp and product being held at proper temp and rotated properly?

  Yes

  No

  N/A

• Is product in date and rotated properly?

  Yes

  No

  N/A

• Are produce tables being culled, rotated, and properly maintained?

  Yes

  No

  N/A

• Is production tool being used consistently and shrink being recorded?

  Yes

  No

  N/A

• Is tag integrity intact?

  Yes

  No

  N/A

• Is 7 day sheet being used and reviewed consistently?

  Yes

  No

  N/A

Temp Control and Storage

• Are fan covers free of dust and build up and in good repair?

  Yes

  No

  N/A

• All lights working/covered and in good repair.

  Yes

  No

  N/A

• Is all product stored properly according to risk factors.

  Yes

  No

  N/A

• Is proper food rotation and dating being executed in all walk-in/reach in/stand alone coolers and freezers.

  Yes

  No

  N/A

• Is the condition/environment of cooler/freezer being maintained?

  Pass

  Fail

  N/A

• Is all product stored a minimum of 6 inches off the floor on proper racking (no milk crates).

  Yes

  No

  N/A

Food Prep / Station / Kitchen Maintenance

• Are only FSQA approved chemicals being used.

  Compliant

  Non-Compliant

  N/A

• Is all cooking and production equipment in good repair and maintained according to cleaning and maintenance schedules?

  Good

  Fair

  Poor

  N/A

• Are temperature controlled prep rooms at proper temperature?

  Safe

  At Risk

  N/A

• Are temperature control logs being properly managed?

  Compliant

  Non-Compliant

  N/A

• Are grinder logs being properly managed and scanned at night?

  Yes

  No

  N/A

• Are all rep/workstations, including stations in temperature controlled settings properly set up and being maintained between tasks?

  Good

  Fair

  Poor

  N/A

• Is RAW PREP segregated from PREPARED PREP and READY TO EAT PREP?

  Compliant

  Non-Compliant

  N/A

• Is time temp controls being managed? Are all cooked food temp minimums being achieved and documented on all cooked foods? Are temp logs in use and current?

  Yes

  No

  N/A

• Are small wares and in department supplies properly stored and free of build up, trash, debris and standing water?

  Yes

  No

  N/A

• Is knife/blade safety being exhibited? Are knives being cleaned and stored immediately after use? Are guards and push blocks in place and used? Is the equipment unplugged when being cleaned? Knives, blades, active saws/slicers, etc should never being unguarded or present in a 3 compartment sink.

  Compliant

  Non-Compliant

  N/A

• Are all measures of glove safety being exhibited? Heat resistant gloves, cut resistant gloves, food service/prep gloves in use, in good repair and maintained to food safety standards,

  Yes

  No

  N/A

• Are hand sinks clean, stocked, unobstructed and used exclusively for washing hands?

  Yes

  No

  N/A

• Is hand washing and glove changing frequent and specifically when ending/starting a new task?

  Yes

  No

  N/A

• Are prep areas and service venues free of build up, trash, debris, boxes and standing water?

  Yes

  No

  N/A

• Is good service uniform and food safety hygiene policy being complied with? Is hair properly restrained with a hair net?

  Yes

  No

  N/A

• Are personal belongings in the department?

  Compliant

  Non-Compliant

  N/A

Salesfloor / Ready To Eat / Cold Food Holding / Fixtures

• Are there spills/water on the sales-floor? Are wet floor signs/cones and carpet mats available through out store and/or in use as needed?

  Yes

  No

  N/A

• Is the produce floor inspection being maintained and current?

  Yes

  No

  N/A

• Are all fixtures, displays, signage, pallets, cases stacks, etc free of splintering and secured to minimize risk?

  Yes

  No

  N/A

• Sales floor and service counter areas are Free of build up, trash, debris, boxes and spills?

  Yes

  No

  N/A

• Are ice table displays being maintained with drain buckets and mats in place under all ice displays? Buckets and mats monitored every 2 hours and changed as needed.

  Yes

  No

  N/A

• Are all door seals and gaskets in good repair?

  Yes

  No

  N/A

• Is holding equipment maintaining proper temp and product being held at proper temp and rotated properly?

  Yes

  No

  N/A

• Is product in date and rotated properly?

  Yes

  No

  N/A

• Are produce tables being culled, rotated, and properly maintained?

  Yes

  No

  N/A

• Is production tool being used consistently and shrink being recorded?

  Yes

  No

  N/A

• Is tag integrity intact?

  Yes

  No

  N/A

• Is 7 day sheet being used and reviewed consistently?

  Yes

  No

  N/A

• Are all empty pallets and pallet jacks removed from sales floor immediately, are empty pallets and jacks attended at all times?

  Yes

  No

  N/A

• Are U Boats and Backstock carts being pulled not pushed (including DSD personnel)

  Yes

  No

  N/A

• Are fork lifts maintained and in proper working order?

  Yes

  No

  N/A

• Are forklifts secure and forks to a wall when not being used?

  Yes

  No

  N/A

• Are step stools available, in use and in good working condition in all departments?

  Yes

  No

  N/A

• Are all floor displays a minimum of 24 inches?

  Yes

  No

  N/A

• Are wine displays cut no lower than 3 inches?

  Yes

  No

  N/A

• Does the MOD know the name electronic file location of all current state specific Workmans Comp Documents?

  Yes

  No

  N/A

• Fire extinguishers are properly mounted, highly visible, unobstructed and properly tagged?

  Yes

  No

  N/A

• Are the Store Management SafeServ certifications (With LA Gold Seal in LA only) Prominently displayed? Do all food handlers in MOBILE county have the proper credentials?

  Yes

  No

  N/A

• Are supplies, Dry Stores and Coats/Smocks properly stored and rotated according to receiving date on

  Yes

  No

  N/A

• Is the general condition of Supply Storage / Dry Storage / Hallways being maintained

  Yes

  No

  N/A

• Are all chemicals, approved, segregated from all other supplies and products and stored properly with MSDS available.

  Yes

  No

  N/A