SOP 4.4.8 DAILY FABRICATION/EQUIPMENT AND FOOD PREMISES INSPECTION CHECKLIST

• The Hub, Nathan Way

• Location
  Address

• Conducted on

  Date

• Inspected by

Hygiene

• Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination

  Yes

  No

  N/A

• Employees wearing clean outer garments

  Yes

  No

  N/A

• Hair of employees is properly confined

  Yes

  No

  N/A

• Employees in good health with no open cuts or sores

  Yes

  No

  N/A

• Clothing and personal effects stored away from products in a proper manner

  Yes

  No

  N/A

• Pens are blue metal detectable Yes/No <br><br>

  Yes

  No

  N/A

Hand Wash Stations Control- Start Up Checks

• Hand Soap station 1

  FULL

  EMPTY

  N/A

• Hand Soap station 2

  FULL

  EMPTY

  N/A

• Hand Soap station 3

  FULL

  EMPTY

  N/A

• Hand Soap station 4

  FULL

  EMPTY

  N/A

• Hand Soap station 5

  FULL

  EMPTY

  N/A

• Hand Soap station 6

  FULL

  EMPTY

  N/A

• Hand Soap station 7

  FULL

  EMPTY

  N/A

• Hand Soap station 8

  FULL

  EMPTY

  N/A

• Hand Soap station 9

  FULL

  EMPTY

  N/A

• Hand Soap station 10

  FULL

  EMPTY

  N/A

• Hand Soap station 11

  FULL

  EMPTY

  N/A

• Hand Soap station 12

  FULL

  EMPTY

  N/A

• Hand Soap station 13

  FULL

  EMPTY

  N/A

• Hand Soap station 14

  FULL

  EMPTY

  N/A

• Hand Soap station 15

  FULL

  EMPTY

  N/A

• Hand Soap station 16

  FULL

  EMPTY

  N/A

• Hand Soap station 17

  FULL

  EMPTY

  N/A

• ACTION REQUIRED--- IF EMPTY PLEASE FILL

• SIGNATURE

  Sign

Paper Towels ----Start -Up Checks

• Paper Towel Station 1

  FULL

  EMPTY

  N/A

• Paper Towel Station 2

  FULL

  EMPTY

  N/A

• Paper Towel Station 3

  FULL

  EMPTY

  N/A

• Paper Towel Station 4

  FULL

  EMPTY

  N/A

• Paper Towel Station 5

  FULL

  EMPTY

  N/A

• Paper Towel Station 6

  FULL

  EMPTY

  N/A

• Paper Towel Station 7

  FULL

  EMPTY

  N/A

• Paper Towel Station 8

  FULL

  EMPTY

  N/A

• Paper Towel Station 9

  FULL

  EMPTY

  N/A

• Paper Towel Station 10

  FULL

  EMPTY

  N/A

• Paper Towel Station 11

  FULL

  EMPTY

  N/A

• Paper Towel Station 12

  FULL

  EMPTY

  N/A

• Paper Towel Station 13

  FULL

  EMPTY

  N/A

• Paper Towel Station 14

  FULL

  EMPTY

  N/A

• Paper Towel Station 15

  FULL

  EMPTY

  N/A

• Paper Towel Station 16

  FULL

  EMPTY

  N/A

• Paper Towel Station 17

  FULL

  EMPTY

  N/A

• Paper Towel Station 18

  FULL

  EMPTY

  N/A

• Paper Towel Station 19

  FULL

  EMPTY

  N/A

• ACTION REQUIRED--- IF EMPTY PLEASE FILL

• SIGNATURE

  Sign

Sanitary Facilities

• Toilet facilities, both public and staff are clean, well maintained and in proper working order

  Yes

  No

  N/A

• Self closing doors for toilet and dressing room working properly

  Yes

  No

  N/A

• Toilet tissue dispensers full. Sanitary napkin disposal unit available.

  Yes

  No

  N/A

• Single service soap and towel dispensers operable and full

  Yes

  No

  N/A

• Ventilation provided and in proper working order

  Yes

  No

  N/A

• Separate hand washing basin in each area with required supplies

  Yes

  No

  N/A

Water and Sewage

• All sinks are fully operable with hot and cold water at each faucet ----- IF NO, INFORM DIRECTOR

  Yes

  No

  N/A

• All sinks drain properly. Floor drains and sink in good order

  Yes

  No

  N/A

• Plumbing in good repair

  Yes

  No

  N/A

Floors, Wall, Ceilings, Lighting and Ventilation ---

• Floors clean, well maintained and in good repair

  INTACT

  DAMAGED

  REPLACEMENT NEEDED

• Walls, Curtains, ceilings and windows clean. Well maintained and in good repair

  INTACT

  DAMAGED

  REPLACEMENT NEEDED

• Plugs, Switches, Buttons

  INTACT

  DAMAGED

  REPLACEMENT NEEDED

• Machinery/Equipment Covers/ Panels

  INTACT

  DAMAGED

  REPLACEMENT NEEDED

• Adequate lighting and ventilation provided throughout the facility

  INTACT

  DAMAGED

  REPLACEMENT NEEDED

• Light fixtures have approved safety covers

  INTACT

  DAMAGED

  REPLACEMENT NEEDED

• Exhaust ventilation filters are clean and well maintained

  INTACT

  DAMAGED

  REPLACEMENT NEEDED

• Please specify (if Damaged/yes , describe).

• IF AN ITEM IS DAMAGED/DIRTY PLEASE NOTIFY THE PRODUCTION MANAGER TO MAKE ARRANGEMENTS FOR REPAIRS/CLEANING NEEDED

Equipment and Utensils

• Food contact surfaces washed, rinsed and sanitised before using, at least every 4 hours when not in use

  Yes

  No

  N/A

• Non-Food contact surfaces visibly clean and in good repair

  Yes

  No

  N/A

• All equipment (i.e.) Cooker, grilled, refrigerators, tables, sinks, ect. cleaned and well maintained

  Yes

  No

  N/A

• Inoperable equipment has been repaired, replaced, or removed from facility

  Yes

  No

  N/A

• Multi- service utensils are being washed and sanitised by one of the following methods:

• Single service utensils are properly stored and dispensed

  Yes

  No

  N/A

• All multi-service utensils are clean, properly stored, maintained and dispensed

  Yes

  No

  N/A

• Damaged or unapproved utensils have been repaired or replaced

  Yes

  No

  N/A

Ware Washing

• High-temp dish machines minimum washing temp of 151°F/66°C rinse temp 179°F/82°C for 10 seconds

  Yes

  No

  N/A

• Low-temp dish machine minimum wash and rinse temp of 130°F to 150°F/50°C to - 66°C. with chlorine sanitizer solution at a Minimum 100ppm.

  Yes

  No

  N/A

• Manual sink ware washing minimum wash, rinse, sanitizing sink water temp 11 3°F/45°C.<br>Sanitizing solution minimum chlorine 1 00mg/L; Quat. 200mg/L; or Iodine 12.5 – 25mg/L (ppm) Soak for 2 minutes

  Yes

  No

  N/A

• Pocket thermometers and sanitizer test kit readily available to verify temperatures and concentrations.

  Yes

  No

  N/A

• Wiping clothes clean, sanitized, stored and maintained properly

  Yes

  No

  N/A

Garbage and Waste

• Trash containers are lined with insect and vermin-proof disposable plastic bag at all times.

  Yes

  No

  N/A

• Plastic bags are tied before being placed in outside trash bin. Bin lids are kept closed.

  Yes

  No

  N/A

• Outside premises and refuse areas are clean, sanitized, illuminated by light and well maintained.

  Yes

  No

  N/A

• Frequency of garbage removal adequate to maintain premises in a sanitary condition.

  Yes

  No

  N/A

• Trays/Bins Clean for use

  Yes

  No

  N/A

Pest Control

• Adequate protection against the entrance of insects, vermin, rodents, dust and fumes.

  Yes

  No

  N/A

• Are there signs of pest infestation--IF YES, CLEAN UP AND INFORM CONTRACTOR

  Yes

  No

  N/A

• EFK’S OPERATE PROPERLY-------IF NO, CHECK POWER SUPPLY /INFORM CONTRACTOR

  Yes

  No

  N/A

• Outside doors and screen doors are self-closing and closures are in acceptable working order.

  Yes

  No

  N/A

• Keep all areas free of debris, moisture, and visable soil and well lit.

  Yes

  No

  N/A

• Working with a licensed pest control company.

  Yes

  No

  N/A

Items Critical to Food Safety

• Food is purchased ONLY from approved sources

  Yes

  No

  N/A

• Food is inspected when received and found to be free from contamination, adulteration, and spoilage.

  Yes

  No

  N/A

• Frozen food is received and stored at -18°C/0°F or colder

  Yes

  No

  N/A

• Refrigerated food is received and stored at 4°C/40°F or colder

  Yes

  No

  N/A

• All food is stored a minimum 6” off the floor and 2”away from the walls

  Yes

  No

  N/A

• All food is labeled, dated and stored in leak proof packaging or food grade containers

  Yes

  No

  N/A

• All food is protected from dirt, unnecessary handling, over-head leakage and other forms of contamination

  Yes

  No

  N/A

• Prepared and ready to eat food are stored above and away from raw foods

  Yes

  No

  N/A

• A thermometer, accurate to 1 °C/2°F, is provided either as an integral part of the refrigerator / freezer (outside dial) or is located inside each unit at its warmest spot (usually at the point of access)

  Yes

  No

  N/A

• An accurate thermometer, approved for measuring food temperatures, is readily available and is being used to verify internal food temperature on a daily basis

  Yes

  No

  N/A

• Restrooms are not used for storage of food, equipment or non-washroom supplies

  Yes

  No

  N/A

• All paper products are stored in a manner so as to protect them from contamination

  Yes

  No

  N/A

• Thawing of food using one or more of the following acceptable methods:

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Thawed food items must not be refrozen. Cooked or processed foods may be refrozen

  Yes

  No

  N/A

• Separate raw foods from ready-to-eat foods during storage and handling

  Yes

  No

  N/A

• Maintain separation of ready-to-eat foods from raw foods during preparation and from surfaces and utensils

  Yes

  No

  N/A

• Food handlers use proper utensils to minimize direct hand contact with raw, cooked or prepared foods

  Yes

  No

  N/A

• Hands are properly washed before and after handling food

  Yes

  No

  N/A

• Foods are cooked to minimum internal temperatures:

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Holding hot foods at a minimum 140°F/60°C and cold foods at a maximum 5°C/40°F

  Yes

  No

  N/A

• Cool from 60°C to 20°C or less in 2 hours and from 20°C to 4°C or less in 4 hours for a total of 6 hours

  Yes

  No

  N/A

• Reheat food to a minimum 74°C/165°F within 2 hours. Hold at minimum 60°C/140°F

  Yes

  No

  N/A

• Unpackaged food, which have been served or returned are discarded

  Yes

  No

  N/A

• All food is protected from potential contamination

  Yes

  No

  N/A

• Foods are dispensed and/or disposed in an approved manner

  Yes

  No

  N/A

• High acid food are prepared and stored in corrosion resistant containers and equipment

  Yes

  No

  N/A

• Signed off by

  Sign