YIGSTERITECHDELI

Is there any encrusted debris on or around the deli wrapper?<br>Check underneath the wrapper.<br>Is the cover on the wrapper and in good repair?

Are the garbage containers and lids in good repair?<br>Check for cracks.

Are all containers and packaging upside down?<br>(So no debris can fall into them)

Is there any encrusted debris in the immediate area of the Combi Oven?<br>Top, sides, and under the door.<br>

Is there any encrusted debris on Deli Slicer or in immediate area?<br>Check all aspects of deli slicer including legs and steel that legs sit on.<br>Slicer stands<br>Check where sliding shelf comes out<br>Legs<br>Bag shelf and holders

Is there any build up of debris on the floors around Deep Fryer, Oven and Sink?<br>

Is there any encrusted debris on or underneath the scales?<br>Look for stickers or residue from stickers<br>

Are all items dated with Open date in 2 -door cooler?<br>Check sandwich pan as well as any other items<br>Salad, trays<br>Anything that is open must have a date in it

Are all open packages of meat in Deli meat cooler dated with Best Before date?<br>Check liverwurst and meat that has been cut in Deli service case as well.<br><br><br>

Is sanitization water reading between proper temperatures?<br>Should be between 300 -400 ppm<br>

Is the sanitized water being changed every 2 hours?<br>Including the sanitized slicer pail.

Are thermometers reading properly?<br>Do an ice slurry with thermometer. Can be no more than .5 from 0.

Are all temp logs properly filled out for cooked products?<br>There must be:<br>Week end date<br>Year<br>Month<br>Name of product<br>Initial<br>Temp<br>Cook start<br>End times<br>Hold time<br><br>***If it is a re-heat product it must say "re-heat" as well

Are items in Hot Food case meeting temp?<br>Do a random temp of 3 chickens and 3 hot food items.<br>Should be 145 or higher.

Are the temps up to date? (Every 2 hour logs)<br>3 temps for every 2 hours<br>Must include:<br>Initial<br>N/R - if no action was required (temps were higher than 145)<br>D- if item was not up to temp and was discarded<br>

Are Food Safety and Sanitization log fully completed?<br>Must be initialled<br>"X" - if there were any outstanding issues with other temp logs<br> - fill out bottom of page with date, item, corrective action taken, completed by<br>

Are deli refrigeration temps up to date?

Is there debris or build-up under cabinets and sinks?<br>Check to ensure proper sweeping is being done.

Is the shelving under sink area in compliance with Food Safety?<br>There can be foreign chemicals<br>Paper towels are in bags and tied<br>No chemicals beside wing sauce

Are all items at least 6 inches off the floor?<br>Including: oil, items under hot cases, pop and water, and shrink bin

Are all knives and knife holders clean?<br>4 knife holders in total<br>

Is shrink bin properly signed?<br>It must indicate that it is Shrink, and not available for resale, and it is to be scanned out.

Is pepper Dicer in good repair?<br>Check for broken pieces and clean up debris

Are all Tate legible and have complete info?<br>Price must be indicated in /100g

Are all open packages of Deli meat in service cases fully free from contact with other product and packaging and shelving?

Is there any debris on gaskets of deli meat cooler doors?<br>Are they in good repair?

Are there any off code products still on the shelves?<br>Check on new and previously reduced items.

Do all products that have been opened in the Deli cooler have a Best Before date?<br>

Are all pre-panned and racked items labeled clearly with names and Best Before dates?

Are all items that have been pulled from freezer properly dated?<br>Must have a pull date on each individual item

Does Deli cooler meet all cleaning standards?<br>Clean floor, shelves, walls and fans