Location Inspection Checklist - AUH

• Site conducted

  Select

• Location Name

• Prepared By

• Location In-Charge

• Location
  Address

• Inspection Date & Time

  Date

NB: Any question to which the answer is "NO" requires a corrective action

Any point with * is critical to Food Safety

CAFETERIA- KITCHEN

• Are the food items being transported in a temperature-controlled vehicle and the temperature is maintained as per DM / ADAFSA. Is the receiving log filled for the same?

  2

  1

  0

  N/A

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• Does the vehicle have a valid food transportation license? Is the vehicle well maintained and clean?

  2

  1

  0

  N/A

• Are there plastic strip curtains/air curtains in place and good condition?

  2

  1

  0

  N/A

• Is the food being transferred to the storage units within 15 minutes? Are the food elevators used for transferring food?

  2

  1

  0

  N/A

• Is there an electronic insect trap available and working across the facility

  2

  1

  0

  N/A

• Is stock rotation (FEFO), date coding, and labeling effectively carried out?

  2

  1

  0

  N/A

• Is the kitchen and dining floor in good condition? (Clean, Disinfect, Sanitize) and daily and weekly cleaning records available?

  2

  1

  0

  N/A

• * Are there handwashing stations with soap, sanitizer, and paper towels?

  2

  1

  0

  N/A

• Are ventilation systems including air ducts, Kitchen hood and vents in the facility clean, free of mold, and operating properly?

  2

  1

  0

  N/A

• All the cleaning materials clean and stored properly, MSDS and cleaning schedule available?

  2

  1

  0

  N/A

• Confirm salad has not been left out of the chiller and food temperatures in the cold Bain Maries below 5’C?

  2

  1

  0

  N/A

• * Is there any color-coded equipment available and used and sanitized & stored correctly?

  2

  1

  0

  N/A

• Confirm the chopping boards are not stained, can be easily cleaned, and not uneven

  2

  1

  0

  N/A

• Is there a calibrated temperature probe and probe wipes available?

  2

  1

  0

  N/A

• * Is the hot cabinet (Alto sham) temperature monitoring form up to date, and cleaned inside out and no visible damages?

  2

  1

  0

  N/A

• * Is the temperature of food in the holding cabinet above 63'C? And records up-to-date and reflect the food temperature?

  2

  1

  0

  N/A

• Is food cooked and reheated to the required safe internal<br>temperature for the appropriate time (70°C for 2 minutes)? <br>Is temperature checked with a calibrated food thermometer?<br>

  2

  1

  0

  N/A

• Are there foot operated bins available and working across the facility?

  2

  1

  0

  N/A

• Has the ice machine been cleaned, sanitized, and ice scoopers placed in sanitization liquid? Is the record up to date?

  2

  1

  0

  N/A

• Are the facilities checked for pest infestation, is the pest sighting log available and, are all pest control measures functioning?

  2

  1

  0

  N/A

• * Are the wet floor caution signboards are available and placed out where floors are wet?

  2

  1

  0

  N/A

• Is the dish washing machine clean, functioning, and equipped with detergent and temperature monitoring form up to date?

  2

  1

  0

  N/A

• Are dirty and cleaned crockery,cutlery and utensils stored separately?

  2

  1

  0

  N/A

• Are the cleaned pots and containers stored upside down?

  2

  1

  0

  N/A

• * Are all staff trained to EFST/BFH, First aid Training, Fire and safety training as required?

  2

  1

  0

  N/A

• Is the personal hygiene of food handlers satisfactory? (Uniforms<br>are clean and in a good state of repair/ hair covered properly /<br>nails are short / no open wounds/ no jewelry for food<br>preparation Colleagues)<br>

  2

  1

  0

  N/A

• Are the daily staff grooming checklists maintained and the staff uniforms clean?

  2

  1

  0

  N/A

• * Is there a breakage log book and breakages recorded?

  2

  1

  0

  N/A

• * Are product recalls being actioned correctly/items stored in a designated area?

  2

  1

  0

  N/A

• All the equipment is calibrated across the facility? (Check any 5)

  2

  1

  0

  N/A

• Is all equipment & machines clean and in a good state of repair?

  2

  1

  0

  N/A

• Is de-boxing carried out before transferring food in the<br>kitchen, to the extent possible?<br>

  2

  1

  0

  N/A

STORE & CHILLERS

• Does the dry store have clean shelving and plastic pallets?

  2

  1

  0

  N/A

• Have the storage room and floors been cleaned at all times?

  2

  1

  0

  N/A

• Are the dry store temperature and humidity form maintained correctly?

  2

  1

  0

  N/A

• Are products within its shelf life (check a minimum of 3 items)?

  2

  1

  0

  N/A

• Confirm no bags of ingredients are left open and everything is decanted into bins or sealed properly?

  2

  1

  0

  N/A

• * Are the chiller temperature forms filled-in correctly? Digital display working?

  2

  1

  0

  N/A

• Is the chiller clean and free from rust (including handle, shelves, door rubbers, and body)?

  2

  1

  0

  N/A

• * Is the temperature of foods in the chillers below 5'C(check 3 items)

  2

  1

  0

  N/A

• Are the cooked foods segregated away or stored above raw foods?

  2

  1

  0

  N/A

• * Are the freezer food temperatures below -18'C

  2

  1

  0

  N/A

• Are the freezer units free from ice build-up and no slip hazards?

  2

  1

  0

  N/A

• Are chilled & frozen products within shelf life?

  2

  1

  0

  N/A

• Confirm that no damaged/ dented or bulging/ leaking canned food or any other material with damaged packaging can affect food safety.

  2

  1

  0

  N/A

SERVICE & DINING AREA

• All food items match the menu and are labelled correctly, providing service on time per the agreed meal schedule.

  2

  1

  0

  N/A

• Sufficient food throughout the meal period and accurate authenticity of dishes and replenishing food as required?

  2

  1

  0

  N/A

• * Are the Bain Marie units clean, tidy, and pre-heated (45 minutes before service). Heat lamps are in working condition?

  2

  1

  0

  N/A

• * Are the food temperatures in the Hot Bain Marie's above 63'C?

  2

  1

  0

  N/A

• * Are there Bain Marie temperature records up-to-date and reflect the food temperature?

  2

  1

  0

  N/A

• Is the pre-service checklist / briefing (TBT) conducted and recorded accurately?

  2

  1

  0

  N/A

• Have the food samples been taken, records maintained, and stored in the correct freezer?

  2

  1

  0

  N/A

• Are the cutlery, crockery, and disposables clean and free from stains and the sneeze guard clean and no finger marks?

  2

  1

  0

  N/A

• Are the plates warmers working properly and the plates are stored correctly (covered or top plate inverted) in non-service intervals?

  2

  1

  0

  N/A

• The beverage station kept neat and tidy and stocked 24/7 and the counter ready for services

  2

  1

  0

  N/A

• Live station equipment is cleaned, chefs are wearing proper PPE, and properly trained in safe cooking

  2

  1

  0

  N/A

• The dining hall floor, tables, and chairs are in place and clean and condiments are refilled before the services?

  2

  1

  0

  N/A

• Ensure that all facilities, equipment, tools, and vehicles in use and their associated operations clean and properly disinfected daily

  2

  1

  0

  N/A

• Supervisor availability, efficient and competent during all 3 major meal periods in each facility.

  2

  1

  0

  N/A

ADDITIONAL FEEDBACK/RECOMMENDATION

• AUDITOR NAME:

• AUDITEE NAME:

• AUDITOR SIGNATURE:

  Sign

• AUDITEE SIGNATURE:

  Sign

• Yes

  No

  N/A

• Full compliance with the requirement

  2

• Partial compliance with the requirement

  1

• No compliance with the requirement

  0

• Not applicable

  N/A

Rating & Explanation

• Excellent – However minor improvement ( to meet/maintain ) or maintain the target score.

  91 % - 100 %

• Very Good – More efforts are appreciable.

  81 % - 90 %

• A Good system need minor improvements.

  71 % - 80 %

• Satisfactory - Needs major improvements

  51 % - 70 %

• Poor- Unacceptable (Significant failure observed)

  20 % - 50 %

• Bad - Ineffective system (Completely failed system)

  Below 20%