Inspection Checklist

Date: ________________Conducted By: _____________________________________

Food Receiving and Storage Practices
Are food items received from approved sources, in good condition, and at proper
temperatures?
Is food labeled and stored off the floor during storage?
Is food stored covered or wrapped?
Are food storage rooms clean and organized?
Cold Storage of Food
Are refrigerator temperatures at 41 or less?
Is cold food at 41 or less within refrigerators?
Are freezer temperatures at 0 or below?
Are food products covered within walk-in refrigeration?
Are food products labeled with name, date and time of preparation?
Are all refrigerators and freezers equipped with themometers?
Is the raw meat, poultry, and seafood stored under prepared food and produce?
Are refrigerators and freezers kept clean (floors, walls, ceilings, fans, and shelving)?
FoodIsPreparation
Practices
food thawed properly
(in a refrigerator, under running water, or as part of the
cooking process)?
Are
fruits and vegetables
washed
before
preparation?
Is cross-contamination
avoided
during
preparation
(hands and equipment washed
between uses)?
Are
wiping
cloths soaking
sanitizer
water?
Is food
adequately
cooled in
(food
should
cool to 70 within 2 hours then 41 within an
additional 4 hours)?
Is hand contact with ready-to-eat food minimized (no unecessary handling of food)?
Cooking and Hot Holding
Are probe thermometers used to verify food temperatures?
Are the thermometers calibrated?
Is hot food held above 140?
Is food reheated rapidly (not on steamtable) to 165?
Are prepared-to-order eggs cooked to 145?
Is poultry cooked to 165?
Are hamburgers cooked to 155?
Are pork products cooked to 155?
Are beef products cooked to 145?
Is seafood cooked to 145?
Employee Practices
Do you have the required number of certified personnel?

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Inspection Checklist
Date: ________________Conducted By: _____________________________________
Are employees wearing clean clothing?

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Do employees use hair restraints?

Are handsinks accessible, in good repair, and stocked with soap and paper towels?
Do
only at
theusing
handsink?
Do employees
employees wash
wash hands
their hands
after
the restroom, after break time, and
before starting work?
Do
good
hygienetheir
practices
Areemployees
employeesfollow
observed
washing
handswhile
after working
handlingwith
raw food?
meats, garbage,
mops, etc.?
Are employees free of any illness or infections?
Employees do not eat, drink, or smoke in the kitchen?
Kitchen and Equipment
Is all food equipment washed, rinsed, and sanitized after use?
Is the sanitizing rinse at the 3-compartment sink at the proper concentration?
Is the dishmachine final rinse at the proper concentration or temperature?
Is the kitchen kept clean in all areas?
Are chemicals labeled and stored separated from food areas?
Facility
Are walls, floors, and ceilings kept clean and in good repair?
Are all restrooms clean and stocked with soap, paper towels, and toilet paper?
Is the facility free of insect and rodent infestations?
Are dumpster lids kept closed and dumpster areas kept clean and organized?

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Conduct Persons,

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Acknowledged by:

_________________________