Food Service Manager Self-Inspection Checklist
Use this checklist once a week to determine areas in your operation requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.
MaintainX
07/23/2022
Food Service Manager Self-Inspection Checklist
Use this checklist once a week to determine areas in your operation requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.
Date:
Observer:
Personal Dress and Hygiene
Employees wear proper uniform including proper shoes
Hair restraint is worn
Fingernails are short, unpolished, and clean
Jewelry is limited to watch, simple earrings, and plain ring
Hands are washed or gloves are changed at critical points
Open sores, cuts, or splints and bandages on hands are completely covered while handling food
Hands are washed thoroughly using proper hand-washing procedures at critical points
Smoking is observed only in designated areas away from preparation, service, storage, and warewashing areas
Eating, Drinking, or chewing gum are observed only in designated areas away from work areas
Employees take appropriate action when coughing or sneezing
Disposable tissues are used and disposed of When coughing/blowing nose
Corrective Action:
Food Storage and Dry Storage
Temperature is between 50º F and 70º F
All food and paper supplies are 6 to 8 inches off the floor
All food is labeled with name and delivery date
The FIFO (First In, First Out) method of Inventory is being practiced
There is no bulging or leaking canned goods in storage
Food is protected from contamination
All surfaces and floors are clean
Chemicals are stored away from food and other food-related supplies
Corrective Action:
Large Equipment
Food slicer is clean to sight and touch
Food slicer is sanitized between uses when used with potentially hazardous foods
All other pieces of equipment are clean to sight and touch – equipment on serving lines, storage shelves, cabinets, ovens, ranges, fryers, and steam equipment
Exhaust hood and filters are clean
Refrigerator, Freezer, and Milk Cooler
Thermometer is conspicuous and accurate
Temperature is accurate for piece of equipment
Food is stored 6 inches off floor in walk-ins
Proper procedures have been practiced
All food is properly wrapped, labeled, and dated
Unit is clean
The FIFO (First In, First Out) method of Inventory is being practiced
Corrective Action:
Food Handling
Frozen food is thawed under refrigeration or in cold running water
Food is not allowed to be in the “temperature danger zone” for more than 4 hours
Food is tasted using proper method
Food is not allowed to become cross-contaminated
Food is handled with utensils, clean gloved hands, or clean hands
Utensils are handled to avoid touching parts that will be in direct contact with food
Reusable towels are used only for sanitizing Equipment surfaces and not for drying hands, Utensils, floor, etc
Corrective Action:
Utensils and Equipment
All small equipment and utensils, including cutting boards, are sanitized between uses
Small equipment and utensils are air dried
Work surfaces are clean to sight and touch
Work surfaces are washed and sanitized between uses
Thermometers are washed and sanitized between each use…
Can opener is clean to sight and touch
Drawers and racks are clean
Small equipment is inverted, covered, between uses…………………………………… _______________ or otherwise protected from dust or contamination when stored
Corrective Action:
Hot Holding
Unit is clean
Food is heating to 165º F before placing in hot holding
Temperature of food being held is above 140º F
Food is protected from contamination
Corrective Action:
Cleaning and Sanitizing
Three-compartment sink is used
Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize)
Chlorine test kit or thermometer is used to check sanitizing rinse
The water temperatures are accurate
If heat sanitizing, the utensils are allowed to remain immersed in 170º F water for 30 seconds
If using chemical sanitizer, it is the proper dilution
The water is clean and free of grease and food particles
The utensils are allowed to dry
Wiping cloths are stored in sanitizing Solution while in use
Corrective Action:
Garbage Storage and Disposal
Kitchen garbage cans are clean
Garbage cans are emptied as necessary
Boxes and containers are removed from site
Loading dock and area around dumpster are clean
Dumpster is closed
Corrective Action:
Pest Control
Screens are on open windows and doors are in good repair
No evidence of pests is present
Source: MaintainX (Community Member)