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PIC SMART INSPECTION Checklist - Food Service Restaurants

PIC: ___________________________ / / / to / /
Sun *

Location: ___________________________ /
Mon Tue Wed Fri Thu Sat

Week starting from:

Check Points
High risk foods- held hot above 60 C High risk foods -held cold below 5C Cooked foods cooled rapidly before chilled storage Raw vegetables properly washed and disinfected prior to serving High risk foods held without temperature control discarded after 2 hours Ready to eat and raw foods stored separately Food contact surface like cutting boards, knives etc properly washed and disinfected before use Food containers are properly covered during storage Food items that are spoiled, contaminated or expired separately stored and labelled Not for Use Bare hand contact avoided when handling ready to eat foods Water tank, dispensers and ice machines are clean Food handlers are well groomed, clean and wearing appropriate clothing Comfortable room temperature for food handlers Cleaning done as per schedule Signs/evidence of pest activity Hot and cold holding equipments are calibrated/working properly Handwash stations are fully equipped Drainage and sewage systems are working properly Cleaning and disinfection facilities for equipments/utensils are working properly Supplier list is up to date Incoming goods /transportation vehicles were checked randomly Food items are labelled with date/time of preparation FIFO - Followed Has any food handler reported sick or is showing symptoms such as diarrhea/vomiting/fever?

Remarks Y or N

Add checks if necessary

Record:
Food Temperature verification (Include cooking, chilling, hot holding)
Record ed at (time) Sun Mo n Food ( Random verification) Description (eg. In chiller/buffet/cooking ) Temperat ure

Handwashing verification

(observe one employee per day) Name of the food handler

Draft Format of PIC Inspection checklist from the Food Control Department Dubai Municipality For feedback or further information about how to use this form, please E mail bkthulasi@dm.gov.ae or call 04-2064211

Tue We d Thu Fri Sat

Verified by the Food Inspection Officer Name__________________________________ Date;______________________________

Instructions on how to use the checklist: 1. The checklist should be filled by the PIC. 2. Use Y to confirm compliance and N for Non compliance. Leave the column blank if the check was not done. 3. It is ideal to check all the points daily. However, if it is not possible, the PIC should leave the Y or N column blank. 4. Checkpoints in red should be verified daily 5. Any breakdown should be recorded immediately. For example if the chiller is not working, record it immediately and put the corrective action plan in the remarks coloumn. 6. In the record section, verify the food temperature randomly and record it. 7. Choose foods from different areas buffet, chiller etc. PIC can also record the cooking temperature. 8. In the Handwashing section, write the name of the food handler whom you observed washing hands properly.

Draft Format of PIC Inspection checklist from the Food Control Department Dubai Municipality For feedback or further information about how to use this form, please E mail bkthulasi@dm.gov.ae or call 04-2064211