Title Page
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Conducted on
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Prepared by
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Employee beverages are in designated areas
Hand Washing & Hand Sinks
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All hand sinks have hand soap, warm water, & paper towels. Paper towels need to be in a dispenser to limit contamination
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All hand sinks are free of clutter (not blocked)
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Hand hygiene must be observed
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All hand sinks have a trash can next to them
Personal Hygiene & Safety
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Slip resistant shoes are worn & name badge is visible
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Everyone is wearing either a hair net or hat. All long hair is pulled back. Beard restraints worn as needed
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Gloves or clean utensils are used to handle ready-to-eat foods.
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Personal belongings including uniforms not stored in the work area. Nothing in uniform coat pockets that can fall into food
Cold Production
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Items are labeled and dated in Cooks/Cafe Fridge
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No expired items in Cooks/Cafe Fridge
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Items are labeled and dated in Pantry Fridge
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No expired items in Pantry Fridge
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Are food carts clean and in good repair
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Cut gloves are used if food is being cut with a knife or slicer
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There’s a red sanitizing bucket at pantry prep and/or CC prep
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Items are labeled and dated in Roll In Fridge
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No expired items in Roll In Fridge
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Condiment containers are clean and dated.
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Microwave is clean
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Can opener clean and free of debris
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Knives are clean and kept in knife holder
Dish Room
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Dish room is clean and free of debris
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Fan on the wall is clean
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Manual three compartment sink water temperature is at a minimum of 110 degrees Fahrenheit
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Pots and pans are completely dry before stacking
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Utensils must be on a drying rack
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Check ice machine for mold - thorough cleaning
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Eyewash station inspected weekly
Cook’s Area
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Items are labeled and dated in Cook’s Fridge and Freezer
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No expired items in Cook’s Fridge and Freezer
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All spices and dry items are labeled and dated
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No expired spices and dry items
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Hood is clean
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Flat top and grill are clean
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Oven, Merrychef, and microwave are clean
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Meat slicer is dialed at zero with blade guard in place when not in use
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Cut gloves are used if food is being cut with a knife or slicer
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All cutting boards are clean and without deep scratches
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There’s a red sanitizing bucket at the work station
Chemical Room
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Chemicals are stored properly
Dry Storage
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Floors are swept and walkways clear
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All items have Received Dates and stored with FIFO method
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Food containers are stored off the floor and away from walls to allow for adequate ventilation
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There’s 18 inches or more open space below fire sprinkler heads
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No dented cans
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Dented cans are stored on the cart outside the room
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Items are labeled and dated
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No expired items
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Back exit path is not impeded with storage on shelving
Walk In Fridge
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Does the door close properly
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All lights are working
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Clean and all open items are covered and dated
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No expired items
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Food is correctly ordered on the shelves
Cafeteria
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Tables and counters are cleaned/sanitized
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No expired items
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Items are labeled and dated
