Title Page
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Conducted on
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Prepared by
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Location
Retail
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dish return is clutter free and clean
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signage at all open stations is complete and accurate
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Food at grill, salad bar, entree, Italian and snacks appear to be full and fresh
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glass cleaned at all stations
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Beverage coolers, full and front facing
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Temp logs complete at grill
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temp logs complete at entree
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temp logs complete at deli and salad bar
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Hot hold food is above 140 f <br>
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Cold food is under 40 f
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Tables and chairs wiped down
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register area organized no calculators change or paperclips etc...
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items in coolers labeled and dated properly with orange label
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Bottled water present at register.
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drinks are in designated areas
Culinary
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Temp logs for coolers complete and accurate
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All items in coolers are labeled and dated
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Gaskets on coolers/hot boxes are in good working order
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Stationary food equipment clean and free of debris
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storage shelving is free of debris and clean
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freezer/cooler floors are free of debris and buildup
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No heavy ice build up in freezers
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kitchen equipment free of dirt/grease and buildup
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temperature of foods in coolers refrigerators is 40 or below f
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thermometers are present in each cooler
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Vents are free from dust
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oven mitts in use
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cutting gloves in use
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no standing water on floor
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drinks are in designated areas
Pt services
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All logs are complete, dish machine temps, pot sink, tray line temps
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silverware is being properly washed and stored with handles up
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hand sink temperature reaches 100 in 60 seconds
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No items stored on floor or less than 18 inches from ceiling
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Equipment and Utensils (look for encrusted debris and melted/damaged handles, etc.)
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No Wet Nesting of clean pans/pots etc.
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Temp & Concentration of Sanitizer (between 200 - 400ppm and 75˚+ in sanitizing well of pot sink
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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)
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Dust build-up on Ceiling Tiles, Vents and Fans used in Dish Room and/or Patient Tray Line
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Drinks stored in designated areas
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Towels stored in Sanitizer Buckets (cannot be laying on counters and/or work surfaces)
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Dust pans are empty and clean / no dust pans, brooms or squeegees are stored on floor
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Chemicals are properly labeled – if no label or wrong label, must be discarded
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No items or carts blocking Electrical Panels.
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