Person In charge Inspection Report

• Site Inspection conducted

• Conducted on

  Date

• Prepared by

• Condition of the floor, walls and ceiling is clean and maintained

  Yes

  No

  N/A

• Adequate lighting & Air ventilation maintained

  Yes

  No

  N/A

• Electrical sockets covered.

  Yes

  No

  N/A

Condition of the Equipment

• High Risk equipment (chillers, freezers, blast chillers) is working in good condition and temperature maintained

  Yes

  No

  N/A

• No evidence of ice build-up on the floor, walls and ceilings.

  Yes

  No

  N/A

• Any Equipment, utensils used in the kitchen not working/Damaged. * *Reported and communicated Immediately

  Yes

  No

  N/A

Personal Hygiene

• Food handlers are 'fit for work' with no symptoms of illness (e.g. vomiting / diarrhea fever)

  Yes

  No

  N/A

• Hand washing facilities are working and materials (e.g. soap, paper towels) are available

  Yes

  No

  N/A

• Food handlers are clean, well-groomed and have correct protective clothing including Casual Staff

  Yes

  No

  N/A

• Available sufficient and suitable aprons, gloves, headgear, etc.

  Yes

  No

  N/A

Cleaning and Sanitizing

• Cleaning chemicals available & stored away from food and all spray bottle labeled properly

  Yes

  No

  N/A

• Checked the Concentration of D4 and D4.5 using the PH test strips

  Yes

  No

  N/A

• Floor drains are clean and food waste and other refuse are removed *There should be no stagnation of water in the food prep area

  Yes

  No

  N/A

• Daily and Weekly Cleaning schedule completed * Report to Steward if found incomplete or found unsatisfactory.

  Yes

  No

  N/A

Storage Control

• Proper segregation of raw, cooked; vegetarian and non-vegetarian food is done.

  Yes

  No

  N/A

• All foods properly labelled and stock rotation followed

  Yes

  No

  N/A

• Opened food items /Milk bottles properly labelled with opening labels.

  Yes

  No

  N/A

• Halal and Non-Halal food Items are stored separately and clearly marked

  Yes

  No

  N/A

• No Expired products

  Yes

  No

  N/A

Operational Controls

• Conrad PIC Kit is fully stocked and in good condition

  Yes

  No

  N/A

• Vegetable and Fruits sanitation in place. *Microgreens and berries also to be included

  Yes

  No

  N/A

• Availability of Pasteurized eggs for recipes which does not involve cooking to above 78°c

  Yes

  No

  N/A

• Oil used is suitable for cooking purposes is being used. Oil Quality test strips are available.

  Yes

  No

  N/A

• Color coding of chopping board followed

  Yes

  No

  N/A

• All the equipment is adequately sanitized before and after food preparation.

  Yes

  No

  N/A

• Cutlery, crockery used for serving the guest are clean and sanitized free from unhygienic matters.

  Yes

  No

  N/A

• Packaging and wrapping material coming in contact with food (e.g.: parchment paper, Packaging containers, cling film) are stored clean away from contamination

  Yes

  No

  N/A

• Waste bins are clean and pedals of the bins are functional

  Yes

  No

  N/A

• No signs of pest. *Report if any signs of pest

  Yes

  No

  N/A

• Thermometers available and In-house calibration completed

  Yes

  No

  N/A

• All CCP records completed

  Yes

  No

  N/A

• Casual staff in the Kitchen are trained before the start of the work. *Refer to the One Day Mandatory Training Card

  Yes

  No

  N/A

• Comments and Areas for Improvement