W.M.Y.J.C.C Weekly Food Service Inspection

Temperatures for refrigerators and freezers are recorded daily. (7 days a week.)

All refrigerators and freezers have a secondary separate mechanical temperature gauge.

Original container or approved secondary dispenser, properly labeled and dated.

Food properly protected during storage, preparation, display, service, transportation.

Person with inspection are not permitted to work.

Hands are washed and clean, good hygiene practices.

Clothes are clean, hair is restrained.

Food contact surfaces are clean and properly maintained.

Non food services are clean and properly maintained.

Dishwashing stations are properly maintained and operated.

Wash, rinse clean water.

Sanitizing rinse, clean: Rinse temperature recorded daily. (180 degrees without sanitizer. 150 or above with sanitizer)

Wiping cloths: clean, stored, limited in use.

Water source is safe: hot and cold water under pressure

Toilet and hand washing facilities adequate in number, accessible, properly cleaned.

Toilet rooms are enclosed, self closing doors, fixtures in good repair, hand cleaner, hand drying device, soap, toilet tissue, waste receptacles, provided. Adequate ventilation.

Waste containers covered: adequate number, insect/rodent proof, clean and not over flowing, lids closed

No insect, rodents, birds or ther animals

Floors: properly constructed, drained, clean

Walls and ceilings: properly constructed, clean

Proper ventilation: No odors, steam condensation.

Dressing room: clean, lockers provided

Necessary toxic chemicals are properly stored, labeled and used. Separate storage required.

Premises maintained free of litter.

Cleaning/Maintenance equipment and supplies are properly stored.

Clean/Soiled linen separated and properly stored.