Urban Air Café Operations Health Inspection Self-Assessment

Title Page

Health Inspection Self-Assessment

Food and Dry Storage

All food, chemicals, and paper supplies are at least 6 inches off the floor and on approved shelving
The FIFO (First In, First Out) method of inventory is being practiced
All food is stored in proper containers, covered and labeled with name and delivery date
There are no expired food items at the location
Ready to eat foods are stored separately or above raw and unwashed foods
There are no bulging or leaking canned goods in storage
Chemicals are stored away from food and other food-related supplies
Walk-in/Refrigerator Temperature is between 34-39F
Walk-in/Reach-In Freezer Temperature is between -10-0F
Prep Station Temperature is between 34-39F
Refrigerators and freezers with digital thermometers also have an analog one

Hot Holding unit is clean to sight and touch
Food is heated to approved internal temperature before placing in hot holding unit
Temperature of food being held in Hot Holding unit is at or above 135
Staff are using proper utensils and/or clean gloves when handling ready-to-eat foods
Utensils are handled to avoid touching parts that will be in direct contact with food

Soda Machine nozzles and diffusers are clean and free of bacteria and stuck on stains
Three-compartment sink is clean and properly set up with wash, rinse, and sanitize signage
The wash water in three-compartment sink is clean and free of grease and food particles
Handwashing sinks are clean and fully stocked with soap and paper towels
Chlorine test kit or thermometer is used to check sanitizing is filled out and up-to-date
Tempreature & Sanitation Log is filled out and up-to-date.
All small equipment and utensils, including cutting boards, scales, etc. are sanitized between uses
Smallwares and utensils are air dried after washing
Freezer, Refrigerator, and Prep Station gaskets are clean and free of debris
Thermometers are washed and sanitized between each use
Can opener is clean to sight and touch
Wiping cloths are stored in sanitizing Solution
All garbage cans are clean
No evidence of pests is present
Floor drain is clean and free of debris
Ice Maker is free of dirt, debris, and bacteria
Ice Scoop is being stored or hung outside of the ice bin

Food Safety Manager Certified Manager onsite
All Team Members have Food Handlers Certifications on file
All Team Members wearing uniform including nonslip shoes
Hair restraint worn
Fingernails are short, unpolished, and clean. No acrylic nails
Hands are washed thoroughly using proper hand-washing procedures
Gloves are changed when switching tasks or touching contaminated surfaces
Team Member drinks are observed in designated areas away from work stations and out of the view of guests