Title Page

  • Conducted on

  • Prepared by

  • Location

Retail

  • dish return is clutter free and clean

  • signage at all open stations is complete and accurate

  • Food at grill, salad bar, entree, Italian and snacks appear to be full and fresh

  • glass cleaned at all stations

  • Beverage coolers, full and front facing

  • Temp logs complete at grill

  • temp logs complete at entree

  • temp logs complete at deli and salad bar

  • Hot hold food is above 140 f <br>

  • Cold food is under 40 f

  • Tables and chairs wiped down

  • register area organized no calculators change or paperclips etc...

  • items in coolers labeled and dated properly with orange label

  • Bottled water present at register.

  • drinks are in designated areas

Culinary

  • Temp logs for coolers complete and accurate

  • All items in coolers are labeled and dated

  • Gaskets on coolers/hot boxes are in good working order

  • Stationary food equipment clean and free of debris

  • storage shelving is free of debris and clean

  • freezer/cooler floors are free of debris and buildup

  • No heavy ice build up in freezers

  • kitchen equipment free of dirt/grease and buildup

  • temperature of foods in coolers refrigerators is 40 or below f

  • thermometers are present in each cooler

  • Vents are free from dust

  • oven mitts in use

  • cutting gloves in use

  • no standing water on floor

  • drinks are in designated areas

Pt services

  • All logs are complete, dish machine temps, pot sink, tray line temps

  • silverware is being properly washed and stored with handles up

  • hand sink temperature reaches 100 in 60 seconds

  • No items stored on floor or less than 18 inches from ceiling

  • Equipment and Utensils (look for encrusted debris and melted/damaged handles, etc.)

  • No Wet Nesting of clean pans/pots etc.

  • Temp & Concentration of Sanitizer (between 200 - 400ppm and 75˚+ in sanitizing well of pot sink

  • Gaskets (check tray line coolers and hot boxes equipment, if torn, place work order online, print and log in Work Order book in Chef’s office)

  • Dust build-up on Ceiling Tiles, Vents and Fans used in Dish Room and/or Patient Tray Line

  • Drinks stored in designated areas

  • Towels stored in Sanitizer Buckets (cannot be laying on counters and/or work surfaces)

  • Dust pans are empty and clean / no dust pans, brooms or squeegees are stored on floor

  • Chemicals are properly labeled – if no label or wrong label, must be discarded

  • No items or carts blocking Electrical Panels.

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.