Title Page
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Site conducted
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Conducted on
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Prepared by
Steritech Self Inspection
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What I appreciate about today's visit:
First Priority (3 Points)
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Food contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS))
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Chemical sanitizer solutions for manual use (such as sinks, buckets, and spray bottles) are maintained at proper concentration and temperature per label instructions. Water temperature for nonchemical sanitizing in a sink compartment is maintained at 171°F
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Cold foods that require time/temperature control for safety (TCS) are maintained at 41°F or below in all coldholding devices including reach-in refrigerated units, coldtop storage devices and ice wells. Cold TCS foods are properly handled, at proper temperature before being displayed and not left out of temperature controlled environments for extended periods of time
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Pest prevention program is effective
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Foods are from commercial suppliers. Foods and packaging are in sound condition
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Walkin cooler foods that require time/temperature control for safety (TCS) are maintained at 41°F or below
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Foods are not contaminated. Foods and food contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready to eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food contact surfaces. When tasting food during preparation, utensils are used only once
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Hot foods that require time/temperature control for safety (TCS) are maintained at 135°F or above (140°F or above in FL Dept of Health, NY Dept of Health and SD). Hot TCS foods are properly handled, at proper temperature before being displayed and not left out of temperature controlled environments for extended periods of time
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Hands that may have become contaminated are washed using hot water and soap for 20 seconds and dried using disposable towels or a heated air hand drying device. Hands are washed each time before donning gloves. Care is taken after washing to avoid re-contaminating hands by touching faucet or towel dispenser handles
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Chemical sanitizer solutions for dish machines are maintained at proper concentration and temperature per label instructions. Nonchemical sanitizing in a dishwashing machine reaches 180°F on final rinse gauge or 160°F on dish surface (or as required by the data plate)
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Air gaps/backflow prevention devices are in place where required. Sewage disposal systems, including grease traps, are operating properly. At least 1 working toilet is available
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Foods that require time/temperature control for safety (TCS) are not held or sold past expiration date
Second Priority (2 Points)
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Bodily Fluid Cleanup kits and written instructions for the cleanup of vomiting and diarrheal events are available
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Person in charge is certified by an accredited Food Protection Manager Certification Program
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Handwashing facilities in food handling areas are maintained clean at all times; supplied with readily available hot water, soap, disposable towels or heatedair hand drying device; and signed to remind employees to wash hands
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Food contact surfaces are smooth, easily cleanable, and in good condition
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Original containers of toxic materials have a legible manufacturer's label. Working containers of cleaners and sanitizers are labeled with the common name of the product. Only chemicals that are required for the operation and maintenance of the facility are present. Restricted pesticides are applied by a certified applicator or someone under their direct supervision. First aid supplies, personal care items such as lotions and creams, and employee medicines are properly labeled
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Handwashing facilities are located convenient to food handling and warewashing areas, and are maintained accessible at all times. Handwashing facilities in food handling areas are used only for that purpose and only designated handwashing sinks are used for handwashing
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Sanitizer test kits are open and readily available for use
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Thermometers are accurate and available for use in food receiving, preparation, holding and serving areas
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Date marking is applied at time of preparation to foods that require time/temperature control for safety (TCS), ready to eat and are prepared on site and are intended to be held cold more than 24 hours. Such foods are dated with a date that the product must be consumed, sold or discarded, and the shelf life does not exceed 7 days, including day of preparation
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Non food contact surfaces of equipment and utensils are durable, nontoxic, easily cleanable and in good condition
Third Priority (1 point)
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Non food contact surfaces of equipment and utensils are properly cleaned, such as door handles and gaskets, sliding door tracks, shelves, racks, etc...
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Floors, walls and ceilings are smooth, easily cleanable, and in good repair. Exposed concrete blocks and bricks are sealed and smooth unless area is used only for dry storage
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Eating, drinking and tobacco use are restricted to nonfood areas. Drinking is allowed from closed containers, such as a cup with a lid and straw, and handled to prevent contamination of hands or food contact surfaces. Personal items are properly stored in designated areas away from food, utensils and equipment
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Foods are properly protected from contamination. Foods in storage are properly covered unless cooling. Foods are protected from contamination during preparation and serving. No condensation is present above exposed food or food contact surfaces. Sanitizer buckets are not stored directly on the floor. Proper serving practices are observed so that hands do not touch the food contact or lip contact surfaces of cups or utensils
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Floors, walls, and ceilings are free of excessive dust, debris and standing water
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In use utensils (including ice scoops) are properly handled and stored in a sanitary manner. Handles of utensils that are stored in the product do not touch the product and extend out of the container for foods that require time/temperature control for safety
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Good personal hygiene practices are followed; clean outer clothing is worn; hair restraints are used around exposed food and foodcontact surfaces. Jewelry on the hands and wrists is limited to a plain ring with no set stones
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No pest entry points exist, such as gaps larger than 1/4 inch beneath exterior doors. No pest harborage sites exist, such as dirty mop heads that are not hung to dry after use
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Restrooms used by food handlers are maintained with plumbing fixtures that are clean and in good repair. Handwash sinks are supplied with readily available hot water, soap, disposable towels or heatedair hand drying device, covered trash can (in female or unisex restroom), and a sign to remind employees to wash hands. Toilet paper available in stalls. Restroom doors leading directly into food preparation areas are selfclosing
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Lighting is adequate for cleaning and food handling tasks; lights are shielded or shatterproof above exposed food and foodcontact surfaces, and above packaged food if the package integrity could be affected by broken glass
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Manual warewashing facilities are clean, properly maintained and operated; sinks are not used for dishwashing and food prep at the same time and sanitized between processes
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Ventilation is adequate; vents, fan guards and filters are clean
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Dishwashing machines are properly maintained and operated; surfaces are clean; curtains are clean and in place; final rinse pressure is adequate and wash temperature meets requirements listed on the data plate
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Exterior garbage storage is covered and doors kept closed between uses. Containers are emptied as necessary and the surrounding area is maintained clean to avoid attracting pests
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Clean utensils, equipment and food contact packaging are stored in a sanitary manner. Storage containers such as canisters, bins and drawers are maintained clean. Utensil handles all point up for vertical storage or all point in the same direction for horizontal storage
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Pest control devices are working properly and installed so that they will not contaminate food or food contact surfaces. Catch trays and glue boards are changed as necessary
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Foods are properly identified with the common name of the product on the container
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Foods and food contact packaging are stored at least six inches off the floor
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All cleaning tools are properly stored between uses to avoid contamination of other surfaces. Equipment used to clean food contact surfaces is durable and appropriate for the task. Sponges are not used with clean and sanitized or in use food contact surfaces
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Foods that require time/temperature control for safety (TCS) are thawed under refrigeration, completely submerged under cool running water, in a microwave if cooked immediately afterward, or as part of the cooking process
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Frozen foods are held solidly frozen so that they are hard to the touch
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When used for food that requires time/temperature control for safety (TCS), refrigerated and hot holding units are equipped with accurate thermometers that are easily viewable
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Wiping cloths are kept clean and dry or else immersed in properly diluted sanitizer. Cloths used on surfaces that contact raw animal products are not used for other surfaces
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Interior garbage containers are cleaned and emptied as needed
