MLC Food Service Inspection Checklist

• Audit Title

• Client / Site

• Conducted on

  Date

• Personnel

GENERAL INFORMATION

• Time and date audit began

  Date

• Supervisor(s) on duty

FRONT OF HOUSE

• Closing check sheet completion from previous day

  Yes

  No

  N/A

• Opening check sheets completed

  Yes

  No

  N/A

• Is coffee machine clean

  Yes

  No

  N/A

KITCHEN STANDARDS

• Is "safer food better business " book present

  Yes

  No

  N/A

• Have closing checks been completed on previous night (SFBB )

  Yes

  No

  N/A

• Have opening checks been completed ( SFBB)

  Yes

  No

  N/A

PERSONAL HYGIENE

• Employees wear proper uniform and footwear

  Yes

  No

  N/A

• Hair tied back

  Yes

  No

  N/A

• All kitchen staff have head wear

  Yes

  No

  N/A

• Jewellery is limited to watch, simple earrings and plain rings

  Yes

  No

  N/A

• Open sores, cuts or splints and bandages on hands are completely covered while handling food

  Yes

  No

  N/A

• Hands are washed thoroughly using proper hand washing procedures at critical points

  Yes

  No

  N/A

HANDWASHING

• Hand sinks accessible and stocked with soaps and paper towels

  Yes

  No

  N/A

FOOD STORAGE

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

• Any issues with temperature records

  Yes

  No

  N/A

• All kitchen lights operational

  Yes

  No

  N/A

• All perishable food items are labeled with date of production and expiry date

  Yes

  No

  N/A

• There is no bulging, dented or leaking canned goods in storage

  Yes

  No

  N/A

• Raw meet kept separate to cooked

  Yes

  No

  N/A

• Refrigeration / freezer unit is operational and at correct temperatures

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

• All surfaces and floors are clean ( especially under work surfaces and edging tiles )

  Yes

  No

  N/A

• Chemicals are stored away from food and other food related supplies in the cabinet

  Yes

  No

  N/A

FOOD HANDLING

• Frozen food is thawed under refrigeration or in cold running water

  Yes

  No

  N/A

• Food is not allowed to become cross contaminated

  Yes

  No

  N/A

• Food is handled with utensils, clean gloved hands or clean hands

  Yes

  No

  N/A

UTENSILS AND EQUIPMENT

• Draw(s) are clean

  Yes

  No

  N/A

• Rack(s) are clean

  Yes

  No

  N/A

• Dishes are free of stains and food debris

  Yes

  No

  N/A

• Pots and pans are free of carbon build up, stains and food debris

  Yes

  No

  N/A

EQUIPMENT OPERATION

• Inoperative equipment has been repaired , replaced or removed from the community

  Yes

  No

  N/A

CLEANING AND SANITISING

• All cleaning schedules are visible for staff

  Yes

  No

  N/A

• All cleaning schedules complete and up to date

  Yes

  No

  N/A

• Is can opener clean

  Yes

  No

  N/A

• Is slicer clean

  Yes

  No

  N/A

• Is mixer clean

  Yes

  No

  N/A

• Is microwave clean

  Yes

  No

  N/A

• Is convection oven clean

  Yes

  No

  N/A

• Are ovens clean

  Yes

  No

  N/A

• Is steamer clean, free of lime build up

  Yes

  No

  N/A

• Is range hood and filters clean

  Yes

  No

  N/A

• Is popcorn machine clean

  Yes

  No

  N/A

INTEGRATED PEST CONTROL

• Fly control unit in operational

  Yes

  No

  N/A

• No evidence of insect or pests is present

  Yes

  No

  N/A

• No food, uneaten food items left out from the previous night

  Yes

  No

  N/A

• All internal bins clean, not overflowing and with lids

  Yes

  No

  N/A

TRAINING RECORDS / MATRIX

• All training records present

  Yes

  No

  N/A

• All training records up to date

  Yes

  No

  N/A

PHOTOS ( AREAS OF CONCERN )

• Photo 1

  Media

• Photo 2

  Media

• Photo 3

  Media

TECH DOCKETS

• Provide details of outstanding dockets

• Rigby supervisor

  Sign

• Hideout supervisor

  Sign

• Kitchen Supervisor

  Sign

• Manager

  Sign