Employees wear proper uniform including proper shoes
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 onhands are completely covered while handling food.
Hands are washed thoroughly using proper hand-washing procedures at critical points.
Smoking is observed only in designated areasaway from preparation, service, storage, and ware washing 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
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.
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.
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.
The FIFO (First In, First Out) method of Inventory is being practiced.
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
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, or otherwise protected from dust or, contamination when stored.
Temperature of food being held is above 140º F
Food is protected from contamination
Three-compartment sink is used.
Three-compartment sink is properly set up for ware washing (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
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.
Screens are on open windows and doors are in good repair.
No evidence of pests is present.
