Information
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Conducted on
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Location
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Kitchen Inspected
- Main Kithcen
- Centennial Buffet
- Fireside Kitchen
- Waypost Deli
- Club 38
- Timberline Grill
Kitchen Worker Hygiene
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Team members wearing clean uniform including proper safety shoes in good repair
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Hair restraint in use
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Fingernails are short, unpolished, and clean
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Jewelry is limited to watch, simple earrings, and plain ring with no stone
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Hand washing stations are unblocked, working and stocked with soap and paper towels
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Hands are washed thoroughly using proper hand washing procedures at critical points
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Open sores, cuts, or splints and bandages on hands are completely covered while handling food
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Smoking is observed only in designated areas away from preparation, service, storage and ware washing areas
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Eating, drinking, or chewing gum are observed only in designated areas away from work areas
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Team members take appropriate action when coughing or sneezing
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Disposable tissues are available and used and disposed of when coughing/blowing nose
Food Storage and Dry Storage
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Temperature is between 50 degrees and 70 degrees and there is a thermometer in the immediate area
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All surfaces and floors are clean
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All food and paper supplies are at least 8 inches off the floor
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There is no bulging or leaking canned goods in storage. Dented can policy is known by attending team member
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Food is protected from contamination by being bagged, covered, or boxed
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All food is labeled with name and delivery date
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Chemicals are stored away from food and other food related supplies
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The FIFO (First In, First Out) method of inventory is being practiced
Large Equipment
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All pieces of equipment are clean to sight and touch-equipment on serving lines, storage shelves, cabinets, ovens, ranges, fryers, and steam equipment is working or has a work order for repair on file.
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Any equipment that is not functioning and has been down greater than 2 weeks must have a work order number and expected date of repair attached to the equipment
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Food slicer is clean to sight and touch and dial is returned to "0" if not in use
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Food slicer is sanitized between uses when used with potentially hazardous foods
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Exhaust hood and filters are clean and inspection sticker is up-to-date
Refrigerator, Freezer, and Milk Cooler
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Temperature is recorded at least 1 time per shift and temp log is readily available
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All food is properly covered, wrapped, labeled, and dated
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There are 2 thermometers in conspicuous locations for each cooler/freezer
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No product is in direct contact with the floor
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Proper procedures have been practiced. FIFO (First In, First Out) method of inventory is being practiced
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Unit is clean with no signs of rust, mold, or scale
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If plastic curtains are used at the door, they are clean
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Door seal is in good repair and there is no evidence of condensation on the walls or ceiling
Food Handling
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Frozen food is thawed under refrigeration or in cold running water
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Food is handled with utensils, clean gloved hands, or clean hands if it will be cooked
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Food is not allowed to be in the "temperature danger zone" for more than 4 hours (40 degrees-135 degrees F)
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Food is tasted using one time use or disposable utensil
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Food is not allowed to become cross-contaminated by using the same utensils between products or combining food from two pans into one pan
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Utensils are handled to avoid touching parts that will be in direct contact with food
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Reusable towels are used only for sanitizing equipment surfaces and not for drying hands
Utensils and Equipment
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All small equipment and utensils, including cutting boards, are sanitized between uses
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Small equipment and utensils are air dried
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Thermometers are washed and sanitized between each use
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Can opener is clean with no rust to sight and touch
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Work surfaces are washed and sanitized. Small equipment is inverted, covered, between uses or otherwise protected from dust or contamination when stored
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Work surfaces are clean to sight and touch
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Drawers and speed racks are clean. (Check the rails)
Hot Holding
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Hot box, utensils, etc. are clean
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Food is heated to 165 degrees F and held for at least 1 minute before placing in hot box or on the line
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Temperature of food being held is above 140 degrees F
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Food is protected from contamination with the use of a sneeze guard or other barrier
Cleaning and Sanitizing
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Three-compartment sink is used for pots and large pans
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Three-compartment sink is properly set up for ware washing (wash, rinse, sanitize)
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Chlorine test kit or thermometer is used to check sanitizing rinse and temperatures are recorded daily
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If heat sanitizing, the utensils are allowed to remain immersed in 170 degree F water for 30 seconds
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If using chemical sanitizer, it is the proper dilution
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The water is clean and free of grease and food particles
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The utensils are allowed to dry
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Wiping cloths are stored in sanitizing solution while in use and are defined for cleaning by either color or label
Garbage Storage and Disposal
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Garbage can washing area is clean and neat
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Garbage cans are emptied as necessary and not overflowing
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Boxes and containers are removed from site and not allowed to accumulate in cart
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Loading dock and area around dumpster are clean
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Dumpster is closed
Pest Control
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Screens are on open windows and doors are in good repair
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No evidence of flying insects or rodents present (check fly traps and mouse traps)
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Use this checklist once a week to determine areas in your operation requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.
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Additional comments:
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Signature of auditor
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F&B Representative
