Weld County Food Self Inspection

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

Personal Hygiene

• Are employees eating, drinking, or smoking away from food preparation or dish washing areas?

  Yes

  No

  N/A

• Are employees with illnesses, cuts and infection, restricted from handling food and clean dishes and utensils?

  Yes

  No

  N/A

• Employees are NOT wearing jewelry on their hands, wrists, or forearms. (employees involved in food preparation)

  Yes

  No

  N/A

• Are food handlers washing hands routinely and at correct times?

  Yes

  No

  N/A

• Is bare hand contact being prevented through the use of gloves, utensils, deli tissues, etc?

  Yes

  No

  N/A

• Observe glove changes. How well are employees changing gloves and washing hands in between changing tasks?

  Select Never Sometimes Always

  • Never
  • Sometimes
  • Always

Food Preparation

• Is potentially hazardous food held below 41F or 135F?

  Yes

  No

  N/A

• Are all fruits and vegetables washed prior to service or preparation?

  Yes

  No

  N/A

• Is potentially hazardous food cooled uncovered from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours, under refrigeration in shallow trays, or in an ice bath?

  Yes

  No

  N/A

• Is potentially hazardous food reheated rapidly to 165F within 2 hours before being placed into hot holding units?

  Yes

  No

  N/A

• Is a metal-stemmed food probe thermometer with a range of 0-220F provided and used to monitor food temperatures?

  Yes

  No

  N/A

• If thin mass foods are being cooked, is a thin mass probe thermometer being used to monitor thin mass foods (ex. burgers, chicken, fish fillets)?

  Yes

  No

  N/A

• Are minimum internal temperatures being met and checked frequently?

  Yes

  No

  N/A

• Is raw meat that is waiting processing prevented form being held at room temperature for long periods or time?

  Yes

  No

  N/A

• Are cutting boards that are used to prepare raw meats cleaned and sanitized before being used to prepare ready-to-eat foods?

  Yes

  No

  N/A

• Is potentially hazardous food properly thawed: under cold running water, under refrigeration, or as part of the cooking process?

  Yes

  No

  N/A

• Are food preparation sinks cleaned and sanitized before each use?

  Yes

  No

  N/A

• Are kitchen wiping cloths stored in a sanitizing solution between uses?

  Yes

  No

  N/A

• Are utensil handles stored out of the food product?

  Yes

  No

  N/A

Refrigerated Storage

• Are all refrigeration units at 41F or below?

  Yes

  No

  N/A

• Is raw food products stored below ready-to-eat foods?

  Yes

  No

  N/A

• Are thermometers conspicuously placed in the warmest part of cooling units? (i.e. near door)

  Yes

  No

  N/A

• Is food covered after the cooling process?

  Yes

  No

  N/A

• Are freezers at 32F or below?

  Yes

  No

  N/A

• Is food stored out from under unprotected condensation/sewer lines?

  Yes

  No

  N/A

Dry Storage

• There is NO evidence or pests or rodents?

  Yes

  No

  N/A

• Is food stored separately form personal items, cleaning and maintenance supplies?

  Yes

  No

  N/A

• Is all food and single-service items stored at least 6 inches off the floor?

  Yes

  No

  N/A

• Are dented cans separated for return or disposed of?

  Yes

  No

  N/A

• Are food storage shelves clean and in good repair?

  Yes

  No

  N/A

Utensil Washing

• Are utensils washing in hot soapy water, rinsed in clear water and sanitized for one minutes with a 50-200 ppm chlorine or a 150-400 ppm quaternary ammonium solution?

  Yes

  No

  N/A

• Do hot water sanitizing machines have a final rinse of 180F?

  Yes

  No

  N/A

• Do chemical sanitizing machines provide: 50 ppm-200 ppm chlorine?

  Yes

  No

  N/A

• Is tableware presoaked before washing?

  Yes

  No

  N/A

• Are all utensils air dried and stored properly?

  Yes

  No

  N/A

• Are tests kits provided and used daily or more frequently for monitoring the concentration of sanitizers?

  Yes

  No

  N/A

• Is the wash, rinse and sanitizer water kept clean?

  Yes

  No

  N/A

General Cleaning

• Are food contact surfaces cleaned and sanitized after each use?

  Yes

  No

  N/A

• Are the gaskets and interiors of refrigerator free of debris?

  Yes

  No

  N/A

• Are the slicer and can opener blades free of food debris and metal shavings?

  Yes

  No

  N/A

• Are walls and ceilings clean, painted and free of holes?

  Yes

  No

  N/A

• Are floors in good repair and free of dirt, moisture and food debris?

  Yes

  No

  N/A

• Are outside garbage container lids closed?

  Yes

  No

  N/A

• Is the receiving and garbage storage area clean?

  Yes

  No

  N/A

Miscellaneous

• Are all handsinks easily accessible for washing hands?

  Yes

  No

  N/A

• Are all handsinks equipped with soap and single-use towels dispensed?

  Yes

  No

  N/A

• Do all handsinks have hot and cold running water available for washing hands?

  Yes

  No

  N/A

• Are all plumbing fixtures in the facility working properly, without leaking?

  Yes

  No

  N/A

• Are toxic chemicals labeled correctly and stored separately from food, equipment and utensils?

  Yes

  No

  N/A

• Are dining area wiping cloths stored in a sanitizing solution between uses?

  Yes

  No

  N/A

• Are clean lines stored on clean, dry surfaces?

  Yes

  No

  N/A

• Are all lights in kitchen areas shielded or have shatter proof bulbs?

  Yes

  No

  N/A

• Are all food preparation and dishwashing sinks indirectly drained to provide an air gap to prevent backflow?

  Yes

  No

  N/A

• Are all freezers and refrigeration units commercial grade?

  Yes

  No

  N/A