"Food Service Manager Self-inspection Checklist"

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Food Service
Manager Self-Inspection Checklist
__________________________________
__________________________________
Date
Observer
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.
Personal Dress and Hygiene
Yes No Corrective Action
Yes No Corrective Action
Employees wear proper uniform including
Hands are washed thoroughly using proper
_____________
______________
proper shoes……………………………………
hand-washing procedures at critical points……
Hair restraint is worn………………………….
_______________
Smoking is observed only in designated areas
away from preparation, service, storage, and
Fingernails are short, unpolished, and clean…..
_______________
______________
warewashing areas…………………………….
Jewelry is limited to watch, simple earrings,
Eating, Drinking, or chewing gum are
and plain ring………………………………….
_______________
observed only in designated areas away
from work areas……………………………….
_______________
Hands are washed or gloves are changed at
critical points…………………………………..
_______________
Employees take appropriate action when
coughing or sneezing…………………………
_______________
Open sores, cuts, or splints and bandages on
hands are completely covered while
Disposable tissues are used and disposed of
handling food………………………………….
_______________
When coughing/blowing nose………………..
______________
Food Storage and Dry Storage
Yes No Corrective Action
Yes No Corrective Action
Temperature is between
There is no bulging or leaking canned
50º F and 70º F………………………………...
_______________
goods in storage……………………………….
________________
All food and paper supplies are 6 to 8 inches
Food is protected from contamination…………
________________
off the floor……………………………………
_______________
All surfaces and floors are clean………………
________________
All food is labeled with name and
delivery date…………………………………..
_______________
Chemicals are stored away from food and
other food-related supplies…………………….
________________
The FIFO (First In, First Out) method of
Inventory is being practiced…………………..
_______________
Large Equipment
Yes No Corrective Action
Yes No Corrective Action
Food slicer is clean to
All other pieces of equipment are clean to
sight and touch…………………………………
_______________
sight and touch – equipment on serving
lines, storage shelves, cabinets, ovens, ranges,
Food slicer is sanitized between uses when
fryers, and steam equipment………………….
_______________
used with potentially hazardous foods………..
_______________
Exhaust hood and filters are clean…………….
_______________
Refrigerator, Freezer, and Milk Cooler
Yes No Corrective Action
Yes No Corrective Action
Thermometer is conspicuous
Proper procedures have been
and accurate…………………………………...
______________
practiced……………………………………...
_______________
Temperature is accurate for piece
All food is properly wrapped, labeled,
of equipment………………………………….
______________
and dated……………………………………....
______________
Food is stored 6 inches off floor in walk-ins....
______________
The FIFO (First In, First Out) method of
Inventory is being practiced…………………
_________________
Page - 1
Food Service
Manager Self-Inspection Checklist
__________________________________
__________________________________
Date
Observer
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.
Personal Dress and Hygiene
Yes No Corrective Action
Yes No Corrective Action
Employees wear proper uniform including
Hands are washed thoroughly using proper
_____________
______________
proper shoes……………………………………
hand-washing procedures at critical points……
Hair restraint is worn………………………….
_______________
Smoking is observed only in designated areas
away from preparation, service, storage, and
Fingernails are short, unpolished, and clean…..
_______________
______________
warewashing areas…………………………….
Jewelry is limited to watch, simple earrings,
Eating, Drinking, or chewing gum are
and plain ring………………………………….
_______________
observed only in designated areas away
from work areas……………………………….
_______________
Hands are washed or gloves are changed at
critical points…………………………………..
_______________
Employees take appropriate action when
coughing or sneezing…………………………
_______________
Open sores, cuts, or splints and bandages on
hands are completely covered while
Disposable tissues are used and disposed of
handling food………………………………….
_______________
When coughing/blowing nose………………..
______________
Food Storage and Dry Storage
Yes No Corrective Action
Yes No Corrective Action
Temperature is between
There is no bulging or leaking canned
50º F and 70º F………………………………...
_______________
goods in storage……………………………….
________________
All food and paper supplies are 6 to 8 inches
Food is protected from contamination…………
________________
off the floor……………………………………
_______________
All surfaces and floors are clean………………
________________
All food is labeled with name and
delivery date…………………………………..
_______________
Chemicals are stored away from food and
other food-related supplies…………………….
________________
The FIFO (First In, First Out) method of
Inventory is being practiced…………………..
_______________
Large Equipment
Yes No Corrective Action
Yes No Corrective Action
Food slicer is clean to
All other pieces of equipment are clean to
sight and touch…………………………………
_______________
sight and touch – equipment on serving
lines, storage shelves, cabinets, ovens, ranges,
Food slicer is sanitized between uses when
fryers, and steam equipment………………….
_______________
used with potentially hazardous foods………..
_______________
Exhaust hood and filters are clean…………….
_______________
Refrigerator, Freezer, and Milk Cooler
Yes No Corrective Action
Yes No Corrective Action
Thermometer is conspicuous
Proper procedures have been
and accurate…………………………………...
______________
practiced……………………………………...
_______________
Temperature is accurate for piece
All food is properly wrapped, labeled,
of equipment………………………………….
______________
and dated……………………………………....
______________
Food is stored 6 inches off floor in walk-ins....
______________
The FIFO (First In, First Out) method of
Inventory is being practiced…………………
_________________
Page - 2
Unit is clean…………………………………..
______________
Food Handling
Yes No Corrective Action
Yes No Corrective Action
Frozen food is thawed under refrigeration
Food is handled with utensils, clean gloved
or in cold running water……………………….
_______________
hands, or clean hands………………………….
_______________
Utensils are handled to avoid touching parts
Food is not allowed to be in the
that will be in direct contact with food………..
_______________
“temperature danger zone” for more
than 4 hours……………………………………
_______________
Reusable towels are used only for sanitizing
Equipment surfaces and not for drying hands,
Food is tasted using proper method……………
_______________
Utensils, floor, etc……………………………..
_______________
Food is not allowed to become
cross-contaminated…………………………….
_______________
Utensils and Equipment
Utensils and Equipment
Yes No Corrective Action
Yes No Corrective Action
All small equipment and utensils, including
Thermometers are washed and sanitized
cutting boards, are sanitized between uses…….
_______________
between each use……………………………...
_______________
Small equipment and utensils are air dried……
_______________
Can opener is clean to sight and touch………..
_______________
Work surfaces are clean to sight and touch……
_______________
Drawers and racks are clean…………………..
_______________
Work surfaces are washed and sanitized
Small equipment is inverted, covered,
between uses……………………………………
_______________
or otherwise protected from dust or
contamination when stored……………………
_______________
Hot Holding
Yes No Corrective Action
Yes No Corrective Action
Unit is clean……………………………………
_______________
Temperature of food being held is
above 140º F…………………………………..
_______________
Food is heating to 165º F before placing in
_________
hot holding……………………………………. .
_______________
Food is protected from contamination………...
Cleaning and Sanitizing
Yes No Corrective Action
Yes No Corrective Action
Three-compartment
If heat sanitizing, the utensils are allowed
sink is used……………………………………
________________
to remain immersed in 170º F water for
30 seconds……………………………………..
_______________
Three-compartment sink is properly set up
for warewashing (wash, rinse, sanitize)……….
_______________
If using chemical sanitizer, it is the
proper dilution………………………………….
_______________
Chlorine test kit or thermometer is used to
The water is clean and free of grease
check sanitizing rinse………………………….
_______________
and food particles………………………………
_______________
The water temperatures are accurate……….....
________________
The utensils are allowed to dry………………...
_______________
Wiping cloths are stored in sanitizing
Solution while in use…………………………...
_______________
Garbage Storage and Disposal
Yes No Corrective Action
Yes No Corrective Action
Kitchen garbage cans
Loading dock and area around dumpster
are clean………………………………………..
_______________
are clean……………………………………….
_______________
Garbage cans are emptied as necessary……….
_______________
Dumpster is closed……………………………
________________
Boxes and containers are removed from site….
_______________
Pest Control
Yes No Corrective Action
Yes No Corrective Action
Screens are on open windows and doors
No evidence of pests
are in good repair……………………………..
_______________
is present……………………………………….
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