Do you have test strips to check sanitizer levels?
Do you have a flashlight?
ServSafe/National Registry Certificates:
:All managers up to date - every 3 years.
Employee Health & Emerging Pathogen Prevention
:emetic event/biohazard/first aid kit available, us of Oasis Pro 63
Proper exclusion of ill employees
:Employees showing signs of illness are excluded from working.
Personal item storage, eating, drinking, and tobacco use
:In designated areas.
No discharge from eyes, noes, and mouth.
Proper hand washing & glove changes
:Anytime they become contaminated, proper Dish Machine Operator Dipping, Double Handwashing after using the restroom.
No bare hand contact w/Ready to eat foods
: gloves/utensils used.
Handwashing sinks properly supplied & accessible
: hand sinks used for hand washing ONLY.
All food obtained from approved source.
Food received at proper temperature.
Food received in good condition & safe
: Dented cans segregated.
Required records available
: shell stock tags.
There is no cross-contamination occurring within the restaurant
: separation between raw/ready to eat, proper utensil usage, covered when not in use.
All food-contact surface sanitized
: utensils, silverware, glassware, dishware, ramekins, coffee cups, cutting boards, slicers/dicers, interior ice machine, ice bins, ice totes, ice scoops and holders.
Proper Handling of Harvest Foods
Proper cooking temperatures & times
: Refer to brand standards.
Proper reheating procedures for previously cooked food
: >165F within 2 hours.
Proper cooling times & temperatures
: 135F to 70F in 2 hrs, <41 in more 4 hrs; <38F for Reduced Oxygen Packaging products.
Proper hot holding temperatures - >135F
Proper cold holding temperatures - < 41F refrigerated, < 0F Frozen.
Proper use of time instead of temperature control
: Refer to brand recipe standards
Potentially hazardous (TCS) food properly labeled and within rotation guidelines
Consumer advisory provided for raw or undercooked foods
Chemicals & pesticides properly identified/labeled,stored, and used
: timely and correct completion of times (daily and stored). Including ROP documents
Dish Machine Temps/Triple Sink Procedures
: rinse > 180F, sanitizer at proper concentration
Brand standards for hot holding temperatures are met
All hot foods, except prime rib at LH, must be held at 135°F or higher. Prime rib must be held at 130°F or higher. If No, please describe corrective action taken.
Brand standard rapid reheating temperatures are met
Proper cooling, cold and hot holding methods are used
: proper cooling methods used, proper use of hot and cold holding equipment.
Approved thawing methods
: under refrigeration or < 70F running water
Thermometers provided and accurate
: available in refrigeration units and for checking product, used properly, calibrated.
Insects, rodents, & animals not present (all areas)
Potential contamination prevented during food prep & storage
: storage levels, food covered, cutting board usage, no condensation/leaks, lights shielded
: properly used & stored, sanitizer strength-proper sanitizer concentration, towels kept in buckets when not in use.
Washing fruits & vegetables
In-use utensils: properly stored.
:No utensils stored in stagnant water below 135°F? :Utensil handles not in contact with food?
:All silverware inverted when in cylinders?
:All silverware facing in same direction when in dividers? :In use utensils stored in a sanitary manner?
Single use/Single service articles properly stored and use - inverted or covered.
Uniform maintained - gloves, uniform, hair/beard restraints - clean aprons.
Hot & cold water available, adequate pressure - wash temperature, adequate pressure.
Plumbing installed, proper backflow preventers present where required
: ice machine, dish machine, sinks, cooking equipment - or air gaps.
:casseroles, boats, pizza screens, pie tins, baking pans, etc.
Breading Bins/Food Storage Containers, Scoops & Holders
: cambros, lexans, baine maries, rolling bins
:cheese graters, butter machines, can openers,condiment pumps, spinner
Food Contact Utensils
:measuring cups, seasoning shakers, fryer baskets, breading screens, butter brush, skewers, colanders/strainers
:expo, ice cream, server area, production area
Food Contact Cooking Equipment
:deep fryer, grill, steamer, pasta cooker, sandwich press, etc.
Garnish Containers/Trays & Glass Rimmers
Mixers & Blenders: juicer, Oasis, drink mixer or blender
Pitchers/Tea Pots/Coffee Pots & Cups
Pots, Pans, & Trays
:hotel, steamer, saute', sheet, microwave containers, metal & plastic trays
Beverage Dispensing Equipment - soda gun/holsters/towers, beer taps/drains
Prep Tables - Undersides and legs
Thermometers/thermocouples and houlders
Baseboards and ledges
Booth seats and undersides, chairs, and stools
Building exterior/parking lot and all entry areas
Carpeting, floors, and floor sweepers
Lobby stands and furnishings - fish tank, hostess chairs and benches
Guest area decor
Windows, blinds, and shutters
Fixtures in the Restrooms - sinks & fixtures, toilets/urinals, partitions, mirrors
High chairs/booster seats/car seat holders
Infant changing centers
Menus/check minders/table tents/pagers
Table condiments - sugar caddies, salt & pepper shakers and sauce bottles
Tables - lobby, bar, dining
Brewing (hot beverage) Equipment - coffee/tea brewers, cappuccino machine
Chiller & Warmers - glass and plate chiller, bowl warmer, plate warmer
Cooking Equipment - convection, conveyor & pizza ovens, microwaves, cheese melters, range/stove
Dish Machine - interior, exterior, curtains, hoods, drain tables, racks clean & maintained
Fryer Equipment (filters, tools, baskets, fry shuttle)
Hand Wash sinks & dispensers
Hoods and hood filters
Hot Holding Equipment - crescors, hot wells, heat lamps, glo rays, alto shams, bread warmers, potato warmer
Ice machine exterior - exterior, catch lips, underneath
Point of Sale Equipment - check printers, DASH station, screens, bump bars, ticket rails
Non-Food Equipment Utensils - Bag holder, bag sealer, foil/pvc roll, oven mitts, scale, stand pipe, bread basket, timer
Prep Tables - undersides and legs
Reach-in coolers/refrigeration drawers
Recipe cards and holders
Shelving and slide in racks
Silverware/utensil storage containers
Walk-in Coolers/Freezers - floors, walls, ceiling, shelves, condenser units
Ceiling and lights
Vents and fans
Walls and doors
Can wash area
Chemical storage area
Hot water room, electrical room, and linen storage areas
Mop buckets, mops, wringers, brooms, dust pans and squeegee.
Cleaning equipment shall be clean and maintained and free of accumulated soils.
Safety tools and equipment