ODLE - Food Service Facilities Inspection

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Food Services Facilities Inspection

INSPECTION REQUIREMENT

Per PRH 5.9 R5, the center Safety Officer must conduct weekly inspections of all food service facilities, including cafeterias, culinary arts facilities, snack bars and canteens.

Floors: clean, cleanable, in good repair
Walls and ceilings: clean, paint in good condition, cleanable
Foundation structurally sound ; no water leaks or flooding; walls and ceilings intact
Windows and doors not broken; open and close as designed
Stairways, stair tread and hand rails: in good repair; and free of trip hazards
Exterior walls and gutters are free of defects; and gutters are secured to building, and free of sagging, holes, cracks and leaks

No evidence of vermin, insects or rodents. Outer openings protected.
Ventilation adequate, no odors or moisture
Cleaning supplies, mops, brooms properly stored
Carpets and floor coverings securely fastened
Windows, sills, curtains, screens, shades: clean and in good repair
Lighting adequate, fixtures clean
Water fountains clean and working properly
First aid kits are stocked and conveniently located
AED is operational, with batteries and pads within the expiration dates
Enter location of AED that was inspected
Safety Data Sheets (SDS) are maintained and conveniently located (SDS are on file for all chemicals; MSDS have been replaced with SDS)
Emergency eyewash station is inspected and flushed regularly; functioning properly

Fire extinguishers accessible, charged
Fire escapes, accessible, marked, unlocked; periodic fire drills conducted
Evacuation route maps posted; no smoking signs posted; designated smoking areas marked
Flammable liquids, oily rags and waste properly stored; No fire hazards
Alarm system functioning properly; exit signs illuminated; smoke detectors working properly
Emergency lighting/Exit Signs functioning properly<br>(functional testing should be conducted by pressing the "push to test" button for a minimum of 30 seconds).
Fire Sprinkler Systems: in good condition with no visible damage; free of external leaks
18” clearance maintained between sprinkler heads and stored items
Electrical installations adequate
GFCIs functioning properly

Per NFPA 17 - 7.2, a monthly inspection shall be conducted of the kitchen fire suppression system in accordance with NFPA 17 - 7.2.2 and the owners manual. At a minimum, the inspection shall include verification of the following:

(1) The extinguishing system is in its proper location.
(2) The manual actuators are unobstructed.
(3) The tamper indicators and seals are intact.
(4) The maintenance tag or certificate is in place.
(5) No obvious physical damage or condition exists that might prevent operation.
(6) The pressure gauge(s), if provided, is in operable range.
(7) The nozzle blow-off caps are intact and undamaged.
(8) The hood, duct, and protected cooking appliances have not been replaced, modified, or relocated.
30. Kitchen Fire Suppression System is in good condition with no visible damage and maintained as in accordance with NFPA 17-7.2.

Toilets: adequate in number, in good repair, clean, toilet paper available
Showers and tubs: in good repair, hot and cold water, clean, mildew free
Sinks: clean, in good repair, hot and cold water, soap available, drying device available
Adequate ventilation, no odors or moisture
Plumbing installations and drains adequate
Rubbish containers: provided, adequate, clean, emptied daily

1. Sources, sound condition, no spoilage, milk pasteurized, meats are USDA approved
2. Original container or approved dispenser, properly labeled

3. Potentially hazardous food meets temperature requirements during storage, preparation, display, service, transport
4. Proper facilities to maintain product temperature
5. Thermometers provided and conspicuous
6. Potentially hazardous food properly thawed
7. Unwrapped and potentially hazardous food not reserved
8. Food properly protected during storage, preparation, display, service, transportation
9. Handling of food and ice minimized
10. In use, food and ice dispensing utensils properly stored
11. Fruits and vegetables washed

17. Food contact surfaces: adequately designed, constructed, maintained, installed, located
18. Non-food contact surfaces: adequately designed, constructed, maintained, installed, located
19. Dishwashing facilities properly designed, constructed, maintained, installed, operated
20. Accurate thermometers or chemical test kits provided, gauge cocks provided
21. Dishes and utensils pre-flushed, scraped, soaked
22. Wash, rinse water: clean, proper temperature
Instructions:
1. Run the dishwasher through a cycle so that the required temperatures are met
2. Take a photo of the dishwasher temperature gauges when the temperatures are compliance
23. Sanitizing rinse: clean, appropriate temperature, concentration, exposure time. Equipment, utensils sanitized
24. Wiping cloths: clean, stored, restricted in use
25. Food contact surfaces of equipment, utensils clean, free of abrasives, detergent
26. Non-food contact surfaces of equipment, utensils clean
27. Satisfactory storage, handling of clean utensils, equipment
28. Single-service articles: non-toxic, properly stored, dispensed, handled, in use when dishwashing facilities are not operating
29. No reuse of single service articles

32. Containers covered, adequate number, insect/rodent proof, clean, removal frequent
33. Outside storage area enclosures properly constructed, clean, controlled incineration

35. Dressing rooms clean, lockers provided, facilities conveniently located and used
36. Necessary toxic items properly stored, labeled, used
37. Premises maintained, free of litter, unnecessary articles. Cleaning/maintenance equipment properly stored. No unauthorized persons
38. Complete separation from living/sleeping quarters, laundry
39. Clean, soiled linen properly stored