Melbourne Cleaning Supplies

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

Due Diligence

• MSDS on site for all products<br>

  Yes

  No

  N/A

• Safety charts clean and visible

  Yes

  No

  N/A

• Test strips available to measure both chlorine and quat concentrations

  Yes

  No

  N/A

• Have all points raised from all previous visit been actioned

  Yes

  No

  N/A

Cleaning & Disinfection

• Provision of properly labelled chemical spray bottles

  Yes

  No

  N/A

• Cleanliness of ventilation canopy

  Yes

  No

  N/A

• Cleanliness of canopy filters

  Yes

  No

  N/A

• Are floors clean, under units, including corners and behind doors<br>

  Yes

  No

  N/A

• Are ceilings or areas within reach free from splashes, and light fittings free from foreign bodies

  Yes

  No

  N/A

• Are all walls clean of spillages, door seals, prep sinks and behind units of catering equipment clean and free from debris

  Yes

  No

  N/A

• Are all items of food equipment, food mixers, ovens, fridge & freezers, inside doors microwaves clean

  Yes

  No

  N/A

• Are equipment wheels clean, have table/equipment legs been cleaned and free from debris

  Yes

  No

  N/A

• Are all food contact surfaces, door handles and work surfaces clean

  Yes

  No

  N/A

• Hand wash basin & taps clean, soap & hand towel dispensers clean and free from debris

  Yes

  No

  N/A

• Dishwasher/wash up area including shelve underneath clean

  Yes

  No

  N/A

• Is there oil clean and fryer draining/cleaning regimes evident and in place (where applicable)

  Yes

  No

  N/A

• Refuse area cleanliness (outside unit)

  Yes

  No

  N/A

• Are all food bins/skips (in food production area) covered at all times and clean

  Yes

  No

  N/A

Dishmachine Checks

• Wash temperature between 55-65

  Yes

  No

  N/A

• Rinse temperature above 82

  Yes

  No

  N/A

• Wash and Rinse arms in place and clean

  Yes

  No

  N/A

• Correct racks being used

  Yes

  No

  N/A

• Chemical dispenser functions correctly

  Yes

  No

  N/A

• Chemical titration at correct level

  Yes

  No

  N/A

Cross Contamination

• Cutting boards provided in clean, good condition. Used and stored correctly

  Yes

  No

  N/A

• Temperature probes sanitised correctly using probe wipes

  Yes

  No

  N/A

• Proper use of cloths/disposable wipes

  Yes

  No

  N/A

• Are chemicals stored separately from food

  Yes

  No

  N/A

• Are there any out of date foods?<br>10 points +1 additional point thereafter for each same item, repeated for each additional item type, can go negative

  Yes

  No

  N/A

• Are all foods marked with preparation/use by dates

  Yes

  No

  N/A

• All foods that have been removed from original packaging correctly dated with MEG food label

  Yes

  No

  N/A

• Are a thawing foods marked with thawed on/use by dates

  Yes

  No

  N/A

• Has fresh meat, poultry,fish or dairy products been frozen down by the unit

  Yes

  No

  N/A

• All food stored off the floor

  Yes

  No

  N/A

• Stored opened ambient foods decanted into lidded containers or appropriately wrapped and labelled

  Yes

  No

  N/A

• Is stock rotation system in place using FIFO

  Yes

  No

  N/A

Personal hygiene & training

• Evidence of hand wash

  Yes

  No

  N/A

• Now wash your hands sign displayed

  Yes

  No

  N/A

• Signature

  Sign