F & B Inspection Check List Format | Refrigerator | Thermometer

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)? FoodIs food thawedPractices a refrigerator, under running water, or as part of the cooking Preparation properly (in process)? Are fruits and vegetables washed before preparation? _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________

Is cross-contamination avoided during preparation (hands and equipment washed between uses)? ______ _________ ______ Are wiping cloths soaking in sanitizer water? to 70° within 2 hours then 41° within an additional 4 _________ Is food adequately cooled (food should cool 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? Are employees wearing clean clothing? Do employees use hair restraints? ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______

Inspection Checklist
Date: ________________ Conducted By: _____________________________________ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______ _________ ______

Are handsinks accessible, in good repair, and stocked with soap and paper towels? Do employees wash hands only at theusing the restroom, after break time, and before starting Do employees wash their hands after handsink? work? Do employees follow good hygiene practices while working with food? Are employees observed washing their hands after handling raw 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?

Conduct Persons,

Acknowledged by:

_____________________

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