Information
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UCLA Santa Monica Medical Center & Orthopaedic Hospital Infection Prevention and Food Safety Audit
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Conducted on
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Prepared by
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Personnel Attending Rounds
AIM: to determine whether departmental activities are carried out according to accepted industry standards and that maintenance standards are met to ensure equipment, premises and fittings are in good working order.
The audit is designed as an easy reference to the accepted hygiene standards based on the following: * Title 22 California Code of Regulations / California Health and Safety Code * The Joint Commission Guidelines * Food and Drug Act * Infection Control Standards and Guidelines * UCLA Health Policies and Procedures
Catering Staff. (Observe staff in kitchen)
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Hands washed with soap and water as per infection control guidelines (e.g. before starting or re-commencing food handling, handling food, wearing gloves, after going to toilet, handling raw ingredients, eating or drinking, coughing sneezing, disposing of waste, handling anything else other than the food)
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Hands are kept clean , nails are natural, short and clean (no polish or artificial nails)
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Staff wearing hair/head overs within the kitchen premises, containing all hair.
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Uniforms are clean, shoes covered, clean and neat.
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Jewelry - only plain wedding ring, plain pierced earrings and wrist watches being worn.
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Staff with any infections, illness are identified and removed from area
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Staff have no exposed skin problems
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Staff avoid rubbing their faces or touching their hair
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Staff toilet and hand basin available and clean
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Soap and drying facilities present for handwashing.
Pantry / Dry Food Storage
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Floor clean and dry
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Walls, door and vents clean
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All shelving and cupboards clean and dry
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Containers adequately labelled and sealed
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No food items left open to air
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No perishable food items stored at floor level
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Items within "use by" date limit and being rotated
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No evidence of pest and pest control system used
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Chemicals stored separately from food
Crockery Storage
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Floors clean and dry
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Walls, door and vents clean
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All shelving and cupboards clean and dry
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All crockery clean and dry
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All glasses (if any) clean and dry
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All cutlery clean and dry
Goods Entrance /Receiving Area
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Doors kept closed at all times except during delivery.
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Walls, doors and floor clean
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Insect zapper clean
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Passageway clear of obstructions
Cold Rooms
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Door seals intact
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Doors kept closed when not in use
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Temperature gauge visible and showing 33-41F
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A monthly check is carried out to ensure that the electronic temperature alarm is operational
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Fan is in working order
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Walls, doors, floors and shelving are clean and dry
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No items are stored at floor level
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Storage allows full circulation for air and cleaning to occur
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Items within "use by" date limit and being rotated
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Different food categories stored separately, e.g areas for fresh dairy produce, meat (cooked and uncooked) fruit and vegetables, ensuring non contamination and freshness
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Dairy produce, meats and prepared foods are completely covered or if unable to cover should be at no risk of coming into contact with raw food or drips from raw food
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Notice for recommended operating temperature visible
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Staff able to articulate procedure for action to be taken in case temperature is out of range (high temperature)
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Unit is free from rust/corrision
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No evidence of dripping from ceiling
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Lights are covered or non shattering globes used
Freezer
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Door seals intact
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Doors kept closed when not in use
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Temperature gauge visible and showing -10 to 0 F
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A monthly check is carried out to ensure that the electronic temperature alarm is operational
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Fan is in working order
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Walls, doors, floors and shelving are clean and dry and build up of ice
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No items are stored at floor level
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Storage allows full circulation for air and cleaning to occur
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All items to be dated, either with "use by" date limit or date of freezing.<br>Recommended storage life:<br>12 months - lean meat, vegetables, baked yeast and bread.<br>8 months - whole poultry<br>6 months - mince meat, fish, oysters<br>4 months - fatty meat<br>1 month - prawns
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Items being rotated
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Food adequately covered and sealed.
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Notice for recommended operating temperature visible
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Procedure for action to be taken in case of high temperature is in place
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Unit is free from rust/corrision
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No evidence of dripping from ceiling
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Condensation trays under units are regularly emptied
Food Preparation and Service area
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Floor is clean and dry. No cracks or damage
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Tiles and walls clean. Grouting in good condition
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Ceilings and vents clean, no cracks or damage
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Washing up sinks and taps clean
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Work benches are clean and cleaned between processes. No exposed wood evident. No evidence of damage, rust or deterioration
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Hand utensils are clean
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Chopping boards being cleaned and disinfected/sanitized after meat use and sanitized per policy. (color coded chopping boards)
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Cooking pans, trays and dishes clean and in good working order
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Food preparation electrical equipment thoroughly cleaned and dried after use
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Food preparation and storage containers stored in clean, dry area upside down where possible
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All cooking appliances clean and free of grease build up
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Rubbish facilities conveniently placed, but away from food. Cleaned and emptied frequently
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Staff using utensils or wearing gloves to handle food unless food is for cooking or is washed before serving
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Staff carry out one job on bench at a time
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Staff do not leave bench until process completed unless adequate hand washing undertaken
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Air temperature at satisfactory level for safe food preparation
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No evidence of smoking in food areas
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Perishable foods being refrigerated immediately on delivery
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Good supply of hot water available (82 C)
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Canopies in kitchen area clean
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Shelving clean
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Food ready for consumption does not come into contact with raw food, or unclean surfaces
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Handwashing basin and taps clean
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Adequate supply of soap and disposable towels available
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Adequate supply of disposable gloves present
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Function trolleys / carts clean
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Wards food trolleys / carts clean
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Meal storage trolleys / carts clean
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Bain maries (double boiler) clean
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Tray lowerator clean
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Self closing doors operating satisfactorily
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All trays clean
Dishwashing Area
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Included in the audit today.
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Benches and shelving are clean
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Dishwashing sinks are clean
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Floor and walls clean
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Fan exhaust clean
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Dishwasher clean - filter trap basket being emptied three times daily
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Clean and dirty utensils kept separately
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Trays cleared and rubbish discarded appropriately and trolleys cleaned
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Dishes scraped clear of loose food and pre rinsed with water prior to going through dishwasher
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Dishwasher machine water temperature 60 C minimum. Length of cycle 50 seconds
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Dishwasher machine rinse water temperature 82 C minimum. Length of cycle10 seconds
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Plates racked according to size
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Single dish to a space
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Cereal bowls stacked with space between
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Cups and small dessert bowls stacked flat in tray
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Cutlery mixed, not all spoons together, handles placed downwards
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Post washing, all crockery and cutlery checked for cleanliness, rewashed if necessary and stored clean and dry
Transport trolleys / Carts
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Units clean and in good working order. No evidence of rust or deterioration
Refrigerators for food storage
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Temperature gauge showing 33-41F. Routine temperature checks to ensure compliance
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Fridge walls,doors and shelves clean and dry. Door seals intact. Food discarded daily at the end of day
Beverage Preparation Area: Cafeteria
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Area is clean.
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Milk/ creamer area clean.
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Coffee Area is clean and free of spills.
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Hot water urn clean
Special Beverage Preparation Area
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Milk Frother / Steamer clean.
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Pastry display case clean.
Cleaning Supplies Room in Cafeteria
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Floor is clean and dry.
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Walls and shelving are clean.
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Supplies are neatly organized.
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No personal belongings in the room.
Cleaning Supplies Room in the Kitchen Area
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Walls shelving and doors clean
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Clearly labelled kitchen floor mops and buckets being cleaned daily
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Mops rotated daily and hung to dry when not in use
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Floors clean
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Door closed at all times.
Dining Area / Cafeteria
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Table surfaces clean
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Cutlery bins clean
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Microwave ovens and toasters clean
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Refrigerator clean with no ice build up
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Beverage cup holders clean
Ice Machines at the Kitchen and Cafeteria
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Ice scoops being washed between uses
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Ice scoops being hygienically stored and when used handles do not contact ice cubes
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Ice machine exterior is clean
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Ice machine door is clean inside
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Ice machine basin cleaned weekly
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Ice dumped per policy
Additional Findings
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