Title Page
-
Conducted on
-
Prepared by
-
Location
-
Required supplies are at all hand washing sinks to include warm running water (100° F). Hand wash sinks are only used for hand washing and not for preparing food or storing equipment, including restroom sinks. Hand wash station is easily accessed by employees.
-
Managers have the appropriate test strips on hand to test sanitized towel buckets.
-
Sanitized towel buckets are clean and sanitizer solution is at the correct concentration checked with the appropriate test strip.
-
All soiled raw wares (blue beef trays and bus box) are kept separate from all other utensils and washed and sanitized last.
-
Sanitizer soaked towels used at food or beverage preparation areas are placed into the soiled bucket after each use.
-
Opened packages of food are covered/wrapped and stored according to procedures
-
Blue disposable gloves are used to prevent cross contamination when handling raw products.
-
Clear/white disposable gloves are worn for handling all ready to eat foods.
-
Chemicals are stored away from food.
-
The restaurant is clear from pest infestation.
-
Refrigerated products are within code and secondary shelf lives of refrigerated foods are marked.
-
All food, food packaging, and chemicals are from and approved source.
-
All employees appear healthy
-
There is no personal drinks or food (including chewing gum) in the service areas.
-
Outside dumpster lids are closed.
