SUBSTATION OPENING

• Food safety plan

  Sign

• Conducted on

  Date

COOKING, HEATING AND HOLDING TEMPERATURES

• sandwich display cabinet below 4C and sandwich probe is below 4C

  Yes

  No

  N/A

• sandwich preparation fridge is below 4C and probe salad ingedients are within temp

  Yes

  No

  N/A

• work surfaces in juice bar are cleaned and sanitised, equipment is clean and in working order.

  Yes

  No

  N/A

• hand wash basin has been filled up with paper towel, hand soap and sanitiser

  Yes

  No

  N/A

• dish wash bench is clean and in working order

  Yes

  No

  N/A

• all work surfaces are clean and sanitised

  Yes

  No

  N/A

• floor is clean and no spills, if so are the spills cleaned and wet floor sign is down

  Yes

  No

  N/A

OPERATIONAL PROCEDURES

• No cross contamination had occurred an all of the requirements are met to standard.

  Yes

  No

  N/A

GENERAL FOOD SAFETY

• Sanitizer is present and in designated locations and in correct concentration and temperature.

  Yes

  No

  N/A

• Digital thermometer kit and probes are present and properly calibrated. (CRITICAL) alcohol wipes to be stored with probes

  Yes

  No

  N/A

• Dry food products are properly stored, dated and rotated (per FIFO). Dry paper products are properly stored. All food and packaging must be off the floor at least 6 inches.

  Yes

  No

  N/A

• Use of only approved chemical products.

  Yes

  No

  N/A

• All cleaning chemicals and equipment are properly identified and stored away from food and paper products. (CRITICAL)

  Yes

  No

  N/A

• Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device.

  Yes

  No

  N/A

• Walls, doors, ceiling panels and vents are clean, in place, and in good repair.

  Yes

  No

  N/A

• Trash cans and dumpster areas are clean, covered and free debris.

  Yes

  No

  N/A

• All food contact surfaces must be cleaned and sanitized at least every 2 hours.

  Yes

  No

  N/A

• All refrigeration/freezer units ( including shelving and light bulbs) are in good working condition and clean.

  Yes

  No

  N/A

• Utensils and storage containers are clean, in good condition and stored properly: slicer, can opener, robot coupe, food bins, cutting boards,

  Yes

  No

  N/A

EMPLOYEE HYGIENE

• Hand sinks in kitchen ,and front areas are properly stocked. Hand sinks and drains are in good working order. (CRITICAL)

  Yes

  No

  N/A

• Employees wearing clean uniforms and hair is properly restrained.

  Yes

  No

  N/A

• No nail polish and/or jewelry, including watches, worn by food handlers. No fingernails over 1/4 inch length . Bandages must be colored and covered.

  Yes

  No

  N/A

• Employee personal items, including food and and drinks are properly stored. no mobile phones on shift unless approved by managment

  Yes

  No

  N/A

• No visible signs of infestation. Outside doors should be sealed and remained closed.

  Yes

  No

  N/A

QUESTION