RCGC Global Food Safety Monthly Audits Ritz Carlton Grand Cayman

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Documentation: 1- Documentation

Current year Foodborne Illness Notification Procedures are on file and accessible
Proof of Food Safety training for all culinary food handling associates is current and available for review
The appropriate managers are Food Safety Certified through an approved program
A Pest Prevention program must be adopted and effective
Refrigerator and freezer temperature logs (HACCP Log A-3) are completed and on file for 90 days
Temperature Logs (HACCP Log A-1) for cooking, holding and reheating food items are completed and on file for the past 90 days
Food Cooling Logs (HACCP Log A-2) are completed and on file for the past 90 days
Work station Cleaning Schedules must be completed and on file for 90 days
Culinary managers are properly trained in food allergy awareness and know how to avoid cross-contact during food preparation and service

Kitchen exhaust-hood and duct work system are professionally cleaned and maintained
Ice Machines are clean and in good condition
Floors, walls and ceilings are clean and free from excessive dust, debris and standing water
Floors, walls and ceilings are easily cleanable and in good condition/repair
Ventilation adequate, vents, fan guards and filters clean
Back dock and entryway are insect and rodent-proof
Dumpster areas are kept clean and organize
Hand washing facilities in food handling areas are used only for that purpose
Dishwashing machines properly maintained and operated
Chemical Supplies - Use and storage meets standard
Facilities for manual washing and sanitizing of equipment and utensils properly maintained
Food and food contact packaging must be properly stored at a minimum of 15 centimeters (6”) off the floor
Ensure proper implementations of the FIFO principles in food-production and storage area
Refrigerators and freezers maintain required temperatures<br><br> Freezers: 5F (-15C)  Refrigerators: 41F (5C)
Cold potentially hazardous foods maintained at 41F (5C) or below in all cold holding devices
Hot potentially hazardous foods maintained at 135F (57C) or above in all hot holding devices

Food handlers understand required cooking temperatures or know local legal required cooking temperatures if more stringen
Hotels must purchase ground/minced beef that are offered undercooked from vendors that comply with Marriott’s microbiological standards or; grind beef on property using HACCP form
Food must come from commercial suppliers and food/packaging must be in sound condition when received. Shellfish tags must be retained for 90 days
Date marking is applied at time of preparation to potentially hazardous foods and commercial food products not held or sold past expiration dates
Food and food contact surfaces protected from potential microbiological, physical and chemical hazards
Potentially hazardous foods properly thawed
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner. Handles of utensils stored in the product do not touch the product and extend out of the container for moist product
Cutting board policy meets standards
Food contact surfaces of equipment and utensils durable, non-toxic, easily cleanable and in good condition
Equipment and utensils properly cleaned, such as sides of sinks, door handles and gaskets, sliding door tracks, shelves, racks, etc.
Chemical sanitizer solutions at proper concentration and temperature per label instructions
Sanitizer test kits readily available for use for all available kinds of sanitizers

Hands washed frequently and appropriately after potential contamination
No bare hand contact observed with ready-to-eat food except with a GFS Variance
Persons displaying contagious symptoms are restricted or excluded from working around exposed food, utensils or equipment and hotels must display Associate Illness exclusion/restriction Guidelines
Eating, drinking and tobacco use restricted to non-food areas
Written procedures must be on hand that outlines clean-up/disinfecting procedures and tools used for vomitus events

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