Serve safe certificates for all managers Up to date / Proposition 65 Poster.
Employee Health & Emerging Pathogen Prevention
Proper exclusion of ill employees
Personal item storage, proper eating, tasting, drinking, or tobacco use.
No discharge from eyes, nose, and mouth
Proper hand washing and Glove changes
No bare hand contact with RTE foods
Hand washing sinks properly supplied and accessible
All food obtained from approved sources
Food received at proper temperature
Proper cooking temperature and times.
Proper cooling time and temperature.
Proper hot holding temperatures
Proper cold holding temperatures.
Proper use of time as a public health control.
Potentially hazardous food (time/temperature control for safety food) labeled and within rotation guidelines.
Chemicals and pesticides properly identified, stored, & used.
Compliance with variance, specialized process, & HACCP plans.
Dish machine/ triple sink procedures
Hot holding temp. requirements are met.
Rapid reheating temp. requirements are met
Proper cooling, cold and hot holding methods are used
Approved thawing methods used
Thermometers provided and accurate
Insects, animals & rodents not present
Potential contamination prevented during food preparation and storage
Wiping cloths: properly used and stored. Sanitizer strength
Washing fruits and vegetables
Food properly labeled and within rotation guidelines
In use utensils properly stored
In use/single service article properly stored and used
Hot & cold water available; adequate water pressure
Plumbing installed; proper back flow devices
Breaking bins/ food storage containers
Prep equipment / tools.
Food contact utensils
Garnish containers/ trays and glass rimmers.
Mixers and blenders.
Pitchers, tea pots and coffee pots.
Pots, pans & trays.
Beverage dispensing equipment.
Thermometers/thermocouples and holders.
Baseboards and ledges
Booth seats and undersides, chairs and stools.
Building exterior parking lot and all entry areas.
Carpeting and carpet sweepers.
Lobby stands and furnishing.
Guest area decor.
Windows, blinds and shutters.
Fixtures in restrooms.
High chairs/booster seats.
Infant changing centers.
Menus/ menu holders, check minders, table tents and pagers.
Brewing (hot brew) equipment.
Chillers and Warmers.
Dollies and carts.
Fryer equipment, filters and tools.
Hand washing sinks, towel and soap dispensers.
Hoods and hood filters.
Hot holding equipment.
Ice machine and ice bin exterior.
Ice/ cold wells.
Point of sale equipment.
Prep tables ( undersides and legs).
Reach in coolers / freezers.
Recipe cards and holders.
Shelving, counters and slide in racks.
Silverware/utensil storage containers.
Cabinets and closets.
Walk in coolers and freezers.
Ceilings and lights.
Floors and coving.
Vents and fans.
Walls and doors.
Can wash area.
Chemical storage areas.
Hot water room, electrical room, linen and storage areas.
Mop buckets, mops, wringers, brooms, dust pans and squeegee.
Safety tools and equipment.