Sweetheart Kitchen

• Conducted on

  Date

• Prepared by

• Location
  Address

FOOD PREPARATION AND SERVICE

• All Food items are day coded / labeled & within shelf life.

  Yes

  No

  N/A

• All Food items are covered and protected from physical, bacterial contamination

  Yes

  No

  N/A

• Food equipment utensils, and food contact surfaces are properlywashed, rinsed, and sanitized before every use

  Yes

  No

  N/A

• Are food is handled with suitable utensils, such as single use gloves or tongs?

  Yes

  No

  N/A

• Are food stored correctly, covered and separated in frideges and freezers?

  Yes

  No

  N/A

• Is work table clean?

  Yes

  No

  N/A

• After use Knives are kept store correctly ( sterilizer box)

  Yes

  No

  N/A

• First in First Out (FIFO) followed for all products all the time

  Yes

  No

  N/A

• Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water

  Yes

  No

  N/A

• Thawed Food is not Frozen?

  Yes

  No

  N/A

• Food is tasted using the proper procedure.

  Yes

  No

  N/A

• Floor surface, walls are clean especially under the equipments

  Yes

  No

  N/A

• Temperature control records completed - all sections

  Yes

  No

  N/A

• Are thermometers are available and calibrated?

  Yes

  No

  N/A

• Are thermometers are cleaned and sanitized?

  Yes

  No

  N/A

• Are refuse bins empty and cleaned?

  Yes

  No

  N/A

• Are Fish/ Poultry/ Meat stored separately and labeled with correct suitable Plastic container?

  Yes

  No

  N/A

• Are all raw /cooked products separated?

  Yes

  No

  N/A

• Are food not stored directly on the floor?

  Yes

  No

  N/A

• Opened Food containers correctly labeled

  Yes

  No

  N/A

• Any cartons are staked in food premises?

  Yes

  No

  N/A

• Food is prepared in small batches to limit the time it is in the temperature danger zone

  Yes

  No

  N/A

• Does location have any Maintenance issues?

  Yes

  No

  N/A

• Does Food preparation area have adequate Lighting system

  Yes

  No

  N/A

• Visual cleanliness and order of all tables, working surfaces and equipments

  Yes

  No

  N/A

WALKIN FREEZER & CHILLER

• All Food items are day coded / labeled & within shelf life.

  Yes

  No

  N/A

• All Food items are covered and protected from physical, bacterial contamination

  Yes

  No

  N/A

• Are the chillers temperature forms filled in correctly? (Check food temperature in chillers).

  Yes

  No

  N/A

• Is the chiller clean and free from rust? (Including shelves, handles and rubbers).

  Yes

  No

  N/A

• Is the temperature of foods in the chillers below 5 ºC? (Check 3 items).

  Yes

  No

  N/A

• Are the cooked foods segreggated away or stored above raw foods?

  Yes

  No

  N/A

• Are the freezer units free from ice build-up and no slipping hazards?

  Yes

  No

  N/A

• Is color coding of containers been followed?

  Yes

  No

  N/A

BURGER STATION

• Refrigerators are kept clean and organized.

  Yes

  No

  N/A

• Temperature of cold food being held is at or below 5 ºC.

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

• All Food items are day coded / labeled & within shelf life.

  Yes

  No

  N/A

• Are frying cooking oil replaced regularly and properly monitored?

  Yes

  No

  N/A

SALAD STATION

• Refrigerators are kept clean and organized.

  Yes

  No

  N/A

• Temperature of cold food being held is at or below 5 ºC.

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

• All Food items are day coded / labeled & within shelf life according to ERP?

  Yes

  No

  N/A

SANDWICH STATION

• Refrigerators are kept clean and organized.

  Yes

  No

  N/A

• Temperature of cold food being held is at or below 5 ºC.

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

• All Food items are day coded / labeled & within shelf life according to ERP?

  Yes

  No

  N/A

• Hot holding unit is clean.

  Yes

  No

  N/A

• Food is heated to the required safe internal temperature before placing in hot holding. Hot holding units are not used to reheat potentially hazardous foods

  Yes

  No

  N/A

• Hot holding unit is pre-heated before hot food is placed in unit

  Yes

  No

  N/A

• Temperature of hot food being held is at or above 63 ºC.

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

PERSONAL HYGIENE

• Employees wear clean and proper uniform including shoes.

  Yes

  No

  N/A

• Effective hair restraints are properly worn

  Yes

  No

  N/A

• Fingernails are short, unpolished, and clean (no artificial nails).

  Yes

  No

  N/A

• Jewelry is limited to a plain ring, such as wedding band and a watch and no bracelets

  Yes

  No

  N/A

• Hands are washed properly, frequently, and at appropriate times Burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandaged and completely covered with a gloves while handling food

  Yes

  No

  N/A

• Employees use disposable tissues when coughing or sneezing and then immediately wash hands

  Yes

  No

  N/A

• Employees appear in good health

  Yes

  No

  N/A

• Hand sinks are unobstructed, operational, and clean

  Yes

  No

  N/A

• Hand sinks are stocked with soap, disposable towels, and warm water

  Yes

  No

  N/A

• A handwashing reminder sign is posted

  Yes

  No

  N/A

• Employee restrooms are operational and clean.

  Yes

  No

  N/A

CLEANING AND SANITIZING

• Pot washing sink is properly set up for ware washing

  Yes

  No

  N/A

• Dish washing machine is working properly (such as gauges and chemicals are at recommended levels).

  Yes

  No

  N/A

• Water is clean and free of grease and food particles

  Yes

  No

  N/A

• Water temperatures are correct for wash and rinse

  Yes

  No

  N/A

• If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration

  Yes

  No

  N/A

• Work surfaces and utensils are clean.

  Yes

  No

  N/A

• All small equipment and utensils, including cutting boards and knives, are cleaned and sanitized between uses

  Yes

  No

  N/A

DRY FOOD STORAGE

• Temperatures of dry storage area is between 21 ºC and 24 ºC

  Yes

  No

  N/A

• All food and paper supplies are stored 6 to 8 inches off the floor

  Yes

  No

  N/A

• Is food within "USE BY or BEST BEFORE "date?

  Yes

  No

  N/A

• Are goods free of visible evidence of pest infestaion

  Yes

  No

  N/A

• The FIFO (First In, First Out) method of inventory management is used

  Yes

  No

  N/A

• There are no bulging or leaking canned goods

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

• All food surfaces are clean ( floors, walls, ceiling & shelves)

  Yes

  No

  N/A

• All dry food items are stored off the floor

  Yes

  No

  N/A

• Does location have the good lighting system

  Yes

  No

  N/A

RECEIVING AREA

• Does Supplier Have Dubai Municipality vechile certificate

  Yes

  No

  N/A

• No out of date food

  Yes

  No

  N/A

• Are receiving temperature as per hygiene requirements? & records available using FOOD TRANSPORTATION MONITORING FORM.

  Yes

  No

  N/A

• Is there a plastic/air curtain in supplier's vehicle?

  Yes

  No

  N/A

• All food items are stored off the floor ( food should stored above pallets and wooden pallets not allowed)

  Yes

  No

  N/A

• Is the vehicle clean and tidy?

  Yes

  No

  N/A

• Does vehicle contain only food stuffs? No cleaning chemical allowed

  Yes

  No

  N/A

• Is the vehicle driver clean and wearing suitable protective clothing?

  Yes

  No

  N/A

• Procedures are in place to prevent cross-contamination

  Yes

  No

  N/A

• Vegetable prepartion area compliance with Hygiene Sanatizing Procedures?

  Yes

  No

  N/A

• Are cleaned / Sanitized Crates available to store the food

  Yes

  No

  N/A

• Are EFK's working condition

  Yes

  No

  N/A

• After Sanatized all food is correctly labeled i.e Day code

  Yes

  No

  N/A

• Vegetable prepartion area clean & Tidy

  Yes

  No

  N/A

GARBAGE STORAGE AND DISPOSAL

• Garbage Chutes are clean and kept covered

  Yes

  No

  N/A

• Garbage bins are emptied as necessary

  Yes

  No

  N/A

• Recycling items and food waste containers are removed from site

  Yes

  No

  N/A

• Loading dock and area around dumpster are clean

  Yes

  No

  N/A

• Dumpsters are clean and odor-free

  Yes

  No

  N/A

PEST CONTROL

• Outside doors have screens, are well-sealed, and are equipped with a self-closing device

  Yes

  No

  N/A

• No evidence of pests is present

  Yes

  No

  N/A

• There is a regular/ Weekly/monthly schedule of pest control by a licensed pest control

  Yes

  No

  N/A

• Yes

  No

  N/A