Safety/Sanitation Checklist

• Safety/Sanitation Checklist

• Location/Store

  Select Newark West Chester Media Wilmington North Wales Phoenixville Lancaster Maple Shade Chestnut Hill Voorhees

  • Newark
  • West Chester
  • Media
  • Wilmington
  • North Wales
  • Phoenixville
  • Lancaster
  • Maple Shade
  • Chestnut Hill
  • Voorhees

• Conducted on

  Date

• Prepared by

• Document No.

• Select date

  Date

Glass Washer

• Chlorine sanitizer (run rack of glasses to test)-is glassware reading between 50-100 ppm with test strips.

  Yes

  No

  N/A

• Rinse agent primed and flowing to glass washer.

  Yes

  No

  N/A

• Detergent primed and flowing to glass washer.

  Yes

  No

  N/A

• Sanitizer primed and flowing to glass washer.

  Yes

  No

  N/A

• Are filters and spray arms clean and free from debris.

  Yes

  No

  N/A

Bar Glass Washer

• Chlorine sanitizer (run rack of glasses to test)-is glassware reading between 50-100 ppm with test strips.

  Yes

  No

  N/A

• Rinse agent primed and flowing to glass washer.

  Yes

  No

  N/A

• Detergent primed and flowing to glass washer.

  Yes

  No

  N/A

• Sanitizer primed and flowing to glass washer.

  Yes

  No

  N/A

• Are filters and spray arms clean and free from debris.

  Yes

  No

  N/A

Newark and Phoenixville Only - Chemical Main Ware Washer

• Newark and Phoenixville Chemcial Main Ware Washer Testing Chlorine between 50-100 ppm.

  Yes

  No

  N/A

• Ensure solid power and rinse aid are properly hooked up and working correctly .

  Yes

  No

  N/A

Hot water temperature (All restaurants Except Newark and Phoenixville)

• Ensure solid power and rinse aid are properly hooked up and working correctly .

  Yes

  No

  N/A

• Is booster heater raising water temperature from 140 degrees wash to 185 degrees rinse?

  Yes

  No

  N/A

• Wash Temp

• Rinse Temp

• Have dish person change water on large machine if there is debris or if water is dirty?

  Yes

  No

  N/A

FOH - Bar and Expo

Bar

• Three sink setup properly: 1 ) hot water and detergent 2) only clean rinse water 3) quat sanitizer 200-400ppm test strip.

  Yes

  No

  N/A

• Does ice bin have designated ice scoop (scoop should be stored in separated container outside of ice bin)

  Yes

  No

  N/A

• Is hand sink stocked with towels and soap (Critical Health Code)

  Yes

  No

  N/A

• Is glass ware clean and free of spots?

  Yes

  No

  N/A

• Is glass ware clean and free of spots

  Yes

  No

  N/A

• All daily prep/fresh items properly stored in clean containers and stored properly (sandwich sides, fruit, vegatables)

  Yes

  No

  N/A

• All daily prep/fresh items labeled or day dotted

  Yes

  No

  N/A

Expo

• Three sink setup properly: 1 ) hot water and detergent 2) only clean rinse water 3) quat sanitizer 200-400ppm test strip.

  Yes

  No

  N/A

• Does ice bin have designated ice scoop (scoop should be stored in separated container outside of ice bin)

  Yes

  No

  N/A

• Is hand sink stocked with towels and soap (Critical Health Code)

  Yes

  No

  N/A

• Is glass ware clean and free of spots?

  Yes

  No

  N/A

• Is glass ware clean and free of spots

  Yes

  No

  N/A

• All daily prep/fresh items properly stored in clean containers and stored properly (sandwich sides, fruit, vegatables)

  Yes

  No

  N/A

• All daily prep/fresh items labeled or day dotted

  Yes

  No

  N/A

Wait Station

• Three sink setup properly: 1 ) hot water and detergent 2) only clean rinse water 3) quat sanitizer 200-400ppm test strip.

  Yes

  No

  N/A

• Does ice bin have designated ice scoop (scoop should be stored in separated container outside of ice bin)

  Yes

  No

  N/A

• Is hand sink stocked with towels and soap (Critical Health Code)

  Yes

  No

  N/A

• Is glass ware clean and free of spots?

  Yes

  No

  N/A

• Is glass ware clean and free of spots

  Yes

  No

  N/A

• All daily prep/fresh items properly stored in clean containers and stored properly (sandwich sides, fruit, vegatables)

  Yes

  No

  N/A

• All daily prep/fresh items labeled or day dotted

  Yes

  No

  N/A

2nd Wait Station

• Three sink setup properly: 1 ) hot water and detergent 2) only clean rinse water 3) quat sanitizer 200-400ppm test strip.

  Yes

  No

  N/A

• Does ice bin have designated ice scoop (scoop should be stored in separated container outside of ice bin)

  Yes

  No

  N/A

• Is hand sink stocked with towels and soap (Critical Health Code)

  Yes

  No

  N/A

• All daily prep/fresh items labeled or day dotted

  Yes

  No

  N/A

• Is glass ware clean and free of spots?

  Yes

  No

  N/A

• Is glass ware clean and free of spots

  Yes

  No

  N/A

• All daily prep/fresh items properly stored in clean containers and stored properly (sandwich sides, fruit, vegatables)

  Yes

  No

  N/A

BOH Stations

Sauté

• Who is working the station?

• Is metal sanitizer bucket in use at station?

  Yes

  No

  N/A

• Does station have green plastic detergent bucket with soap and kitchen towel?

  Yes

  No

  N/A

• Is there a red bucket with clean rinse water and towel?

  Yes

  No

  N/A

• Is work station surface clean and sanitized?

  Yes

  No

  N/A

• Are there tongs for raw and cooked products/proteins/allergies?

  Yes

  No

  N/A

• Are frozen products being thawed properly (should be in clean prep sink with cold water actively running over product)?

  Yes

  No

  N/A

Grill

• Who is working the station?

• Is metal sanitizer bucket in use at station?

  Yes

  No

  N/A

• Does station have green plastic detergent bucket with soap and kitchen towel?

  Yes

  No

  N/A

• Is there a red bucket with clean rinse water and towel?

  Yes

  No

  N/A

• Is work station surface clean and sanitized?

  Yes

  No

  N/A

• Are there tongs for raw and cooked products/proteins/allergies?

  Yes

  No

  N/A

• Are frozen products being thawed properly (should be in clean prep sink with cold water actively running over product)?

  Yes

  No

  N/A

Apps

• Who is working the station?

• Is metal sanitizer bucket in use at station?

  Yes

  No

  N/A

• Does station have green plastic detergent bucket with soap and kitchen towel?

  Yes

  No

  N/A

• Is there a red bucket with clean rinse water and towel?

  Yes

  No

  N/A

• Is work station surface clean and sanitized?

  Yes

  No

  N/A

• Are there tongs for raw and cooked products/proteins/allergies?

  Yes

  No

  N/A

• Are frozen products being thawed properly (should be in clean prep sink with cold water actively running over product)?

  Yes

  No

  N/A

Salads

• Who is working the station?

• Is metal sanitizer bucket in use at station?

  Yes

  No

  N/A

• Does station have green plastic detergent bucket with soap and kitchen towel?

  Yes

  No

  N/A

• Is there a red bucket with clean rinse water and towel?

  Yes

  No

  N/A

• Is work station surface clean and sanitized?

  Yes

  No

  N/A

• Are there tongs for raw and cooked products/proteins/allergies?

  Yes

  No

  N/A

• Are frozen products being thawed properly (should be in clean prep sink with cold water actively running over product)?

  Yes

  No

  N/A

Pizza

• Who is working the station?

• Is metal sanitizer bucket in use at station?

  Yes

  No

  N/A

• Does station have green plastic detergent bucket with soap and kitchen towel?

  Yes

  No

  N/A

• Is there a red bucket with clean rinse water and towel?

  Yes

  No

  N/A

• Is work station surface clean and sanitized?

  Yes

  No

  N/A

• Are there tongs for raw and cooked products/proteins/allergies?

  Yes

  No

  N/A

• Are frozen products being thawed properly (should be in clean prep sink with cold water actively running over product)?

  Yes

  No

  N/A

Prep

• Who is working the station?

• Is metal sanitizer bucket in use at station?

  Yes

  No

  N/A

• Does station have green plastic detergent bucket with soap and kitchen towel?

  Yes

  No

  N/A

• Is there a red bucket with clean rinse water and towel?

  Yes

  No

  N/A

• Is work station surface clean and sanitized?

  Yes

  No

  N/A

• Are there tongs for raw and cooked products/proteins/allergies?

  Yes

  No

  N/A

• Are frozen products being thawed properly (should be in clean prep sink with cold water actively running over product)?

  Yes

  No

  N/A

BOH Dish Pit - Triple Sink

• Is the first sink filled with hot water and detergent?

  Yes

  No

  N/A

• Is the 2nd sink filled with clean rinse water (this sink does not use any chemicals)?

  Yes

  No

  N/A

• Confirm 3rd sink between 200ppm and 400 ppm quat sanitizer (confirm with test strips)?

  Yes

  No

  N/A

Ice Machine

• Is ice bin clean and free of mold?

  Yes

  No

  N/A

• Are ice buckets and scoop stored properly (they should be off the floor and stored upside down)?

  Yes

  No

  N/A

Walk-In Refrigerator/Freezer

Walk-in Refrigerator

• Are all products labeled and dated with day dots?

  Yes

  No

  N/A

• Is FIFO in use on all shelves?

  Yes

  No

  N/A

• Are all products labeled and off the floor?

  Yes

  No

  N/A

• Ensure all cooked products are being stored above raw products (check shelves and rolling racks)?

  Yes

  No

  N/A

Freezer

• Are all products labeled and dated with day dots?

  Yes

  No

  N/A

• Is FIFO in use on all shelves?

  Yes

  No

  N/A

• Are all products labeled and off the floor?

  Yes

  No

  N/A

• Ensure all cooked products are being stored above raw products (check shelves and rolling racks)?

  Yes

  No

  N/A

General Kitchen Notes

• Are floors clean and clear of debris/dry?

  Yes

  No

  N/A

• Are ceiling tiles and walls clean?

  Yes

  No

  N/A

• Are the faucets leaking?

  Yes

  No

  N/A

• Are hand sinks stocked with soap and paper towels (Critical Health Code)?

  Yes

  No

  N/A

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