MCHISF

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Select date

  Date
• Add location
  Address

Bar

• Soap, towels, hot water, sign, trash bin at ALL hand wash sink (C)<br>

  Yes

  No

  N/A

• Accurate thermometers in coolers (NC)<br>

  Yes

  No

  N/A

• Soda guns, holder clean - lines to drain (C)<br>

  Yes

  No

  N/A

• Sanitizer at_ppm/test strips available (C)

  Yes

  No

  N/A

• Clean areas under equipment (NC)

  Yes

  No

  N/A

• Beer taps cleaned/no yeast (C)<br>

  Yes

  No

  N/A

FOH RR

• Soap, towels, hot water, sign, trash bin at ALL hand wash sink (C)<br>

  Yes

  No

  N/A

Expo Line

• Soap, towels, hot water, sign, trash bin at ALL hand wash sink (C)

  Yes

  No

  N/A

• Cold holding of items at 41°F or below (iced as needed) (C)<br>

  Yes

  No

  N/A

• Items stored at room temp documented with times (C)

  Yes

  No

  N/A

• Soda, tea spouts/broken down completely & clean (C)<br>

  Yes

  No

  N/A

• Ice scoop handle not stored in ice (NC)<br>

  Yes

  No

  N/A

• Hot holding of items at 140°F or above (C)<br>

  Yes

  No

  N/A

• Towels immersed in proper and stamped clean sanitizer bucket (C)

  Yes

  No

  N/A

Ice Machine

• Free of mold in chute/door/ceilings, track (C)<br>

  Yes

  No

  N/A

• Ice buckets stored inverted and clean on rack/hook (C)<br>

  Yes

  No

  N/A

• Ice scoop stored clean and properly (NC)

  Yes

  No

  N/A

Dish Area

• Soap, towels, hot water, sign, trash bin at ALL hand wash sink (C)<br>

  Yes

  No

  N/A

• Hot rinse 180F/cold rinse and sanitizer at strength 200-400 ppm (C)

  Yes

  No

  N/A

• Dish chart - temp/sanitizer tracking (NC)

  Yes

  No

  N/A

• Sanitizer/test strips/dish heat tape available (NC)<br>

  Yes

  No

  N/A

• Dish area and machine clean, free of debris (C)<br>

  Yes

  No

  N/A

• Dishes/lexans/pots free of food (C)<br>

  Yes

  No

  N/A

• No wet nesting of equipment/utensils (stored clean & Dry) (NC)

  Yes

  No

  N/A

• Spatulas/hanging utensils clean/ not damaged (NC)

  Yes

  No

  N/A

Dry Storage

• Chemicals stored away from food (C)

  Yes

  No

  N/A

• All foods covered/rotated, scoops not in food (NC)

  Yes

  No

  N/A

• No dented or damaged cans (NC)<br>

  Yes

  No

  N/A

• Heavy items (>30 lbs) stored below waist level (Information Only)
  
  

Back Line

• Soap, towels, hot water, sign, trash bin at ALL hand wash sink (C)<br>

  Yes

  No

  N/A

• Towels immersed in proper and stamped clean sanitizer bucket (C)<br>

  Yes

  No

  N/A

• Floors clean and dry (NC)<br>

  Yes

  No

  N/A

• Salad spinner and other equip - clean and stored properly (C)<br><br>

  Yes

  No

  N/A

BOH RR

• Soap, towels, hot water, sign, trash bin at ALL hand wash sink (C)

  Yes

  No

  N/A

Walk In

• Proper Hierarchy - (Produce, dairy, seafood/pork, beef & chicken) (C)

  Yes

  No

  N/A

• See Chart
  

  

• All products labeled, dated (both), covered & PROTEINS iced (C)

  Yes

  No

  N/A

• Back up thermometers (min 1) in place -temp @ 40°F or less (C)

  Yes

  No

  N/A

• All food properly dated (2 dates) and not expired (C)<br>

  Yes

  No

  N/A

• All cold foods at 41°F or less (C)<br>

  Yes

  No

  N/A

• Gaskets clean and in good repair (NC)

  Yes

  No

  N/A

• Walk in freezer at 0°F or below, gaskets in good repair (NC)<br>

  Yes

  No

  N/A

• Fan guards, shelves clean and free of rust/corrosion (NC)<br>

  Yes

  No

  N/A

Back Dock

• Dumpster lids closed/in good repair, drain plug in place (NC)

  Yes

  No

  N/A

• No flies, pest issues, harborage prevented (C)<br>

  Yes

  No

  N/A

• Proper door sweeps, no gap at the bottom (NC)<br>

  Yes

  No

  N/A

Front Line

• Soap, towels, hot water, sign, trash bin at ALL hand wash sink (C)<br>

  Yes

  No

  N/A

• Accurate and working thermometers in all coolers (NC)

  Yes

  No

  N/A

• Back up thermometers-temp @ 40°F or less (NC)<br>

  Yes

  No

  N/A

• Towels immersed in proper and stamped clean sanitizer bucket (C)<br>

  Yes

  No

  N/A

• All hot foods at 140°F or more (C)<br>

  Yes

  No

  N/A

• All cold foods at 41°F or less (C)<br>

  Yes

  No

  N/A

• Foods at room temp with proper document, training (C) <br>

  Yes

  No

  N/A

• All gaskets in good repair and clean (NC)<br>

  Yes

  No

  N/A

• All lights working and shielded (NC)<br>

  Yes

  No

  N/A

• To go containers stored inverted, plate ware/silverware clean (NC)<br>

  Yes

  No

  N/A

• Employee drinking - lid and straw - local rules (NC)

  Yes

  No

  N/A

• Cross contamination prevented/food contact surfaces clean (C)

  Yes

  No

  N/A

• Proper cooling procedures, temps monitored (C)<br>

  Yes

  No

  N/A

• Hand washing behaviors - washed when changing gloves (C)<br>

  Yes

  No

  N/A

• Proper cooking procedures/temps maintained (C)

  Yes

  No

  N/A

• Knife holder and knives cleaned and stored properly (NC)

  Yes

  No

  N/A

• Floors, walls, ceiling in good repair (NC)

  Yes

  No

  N/A

• No fruit flies, proper insect control trap location (C)

  Yes

  No

  N/A

• Pest control document, regular service maintained (NC)

  Yes

  No

  N/A

• Mops and brooms stored on rack (not on floor), mop sink clean (NC)

  Yes

  No

  N/A

• Only appd chemicals (updated MSDS), properly stored and labeled (C)

  Yes

  No

  N/A

• Gloves changed as needed / cut and polishing gloves being used (NC)

  Yes

  No

  N/A

• PPE, non slip shoes, personal items - properly used/stored (Information Only)
  
  

• Food mgr certificate and food handler - BBI & local rules (C)

  Yes

  No

  N/A