Safety Checklist

WALK IN FREEZER

1. Calibrated thermometer present(*)

YESNO

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2.No expired product in freezer(*)

YESNO

Invalid Input

3.FIFO rotation evident(*)

YESNO

Invalid Input

4.Freezer #2 Temperature (*)

Invalid Input

5.No items on the floor(*)

YESNO

Invalid Input

Notes

Invalid Input

WALK IN COOLER

1.Calibrated thermometer present(*)

YESNO

Invalid Input

2. Ingredients labeled/ covered in cooler(*)

YESNO

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3.No expired product in cooler(*)

YESNO

Invalid Input

4. FIFO rotation is evident(*)

YESNO

Invalid Input

5.All ingredients/ products are approved (*)

YESNO

Invalid Input

7. Temperature of cold food being held is at or below 41 * F(*)

YESNO

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8. All food is properly wrapped, labeled, and dated(*)

YESNO

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9.Pan rotation evident/ racks dated (*)

YESNO

Invalid Input

10. No items on the floor (*)

YESNO

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11.Cooler mop/ swept(*)

YESNO

Invalid Input

12.Food is protected from cross contamination (*)

YESNO

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13.Cooler shelves are cross contamination free(*)

YESNO

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TOP-1. prepared food
2.fruits& vegetables
3.fish-seafood 4.beef- pork
5.ground meats
BOTTOM- 6. Poultry

Notes

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DRY STORAGE

1. No expired ingredients/ products(*)

YESNO

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2. No damaged. dented, or swollen cans(*)

YESNO

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3. All products labeled and covered(*)

YESNO

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4. All ingredients/products are approved(*)

YESNO

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5. Food labeled and stored in original or food grade container(*)

YESNO

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6. All food and paper supplies are stored off the floor(*)

YESNO

Invalid Input

7. The FIFO method of inventory is being practiced (*)

YESNO

Invalid Input

8. No items on the floor(*)

YES NO

Invalid Input

Notes

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MAIN KITCHEN TEMPERATURE

Salad Table food temperature(*)

Invalid Input

Temp coleslaw

Pizza Table food temperature (*)

Invalid Input

Pizza Meat

Freezer #5 Temperature (stand up)(*)

Invalid Input

Notes

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HOT HOLDING

1. Calibrated thermometer present in hot boxes (*)

YESNO

Invalid Input

2. Temperature of hot food being held is at or above 135* F

YESNO Invalid Input

3. Pans in hot boxes are held between 90-100*F

YESNO Invalid Input

4. Bread sticks in hot boxes are being held between 9.-100* F

YESNO Invalid Input

Notes

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HAND HYGIENE AND PERSONAL HYGIENE

1. Employees wear clean and proper uniform including shoes(*)

YESNO

Invalid Input

2. Hands are washed properly, frequently, and at appropriate times (*)

YESNO

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3. Hand sinks are unobstructed, operational, and clean(*)

YES NO

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4. Effective hair restraints are properly worn(*)

YESNO

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5. Cuts covered with bandage and with disposable glove(*)

YESNO

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6. Disposable gloves used on all READY TO EAT foods(*)

YESNO

Invalid Input

Notes

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PEST CONTROL

1. Outside doors have screens, and are well- sealed(*)

YESNO

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2. No evidence of pests present(*)

YESNO

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3. Drains cleaned weekly (*)

YESNO

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4. Garbage can outside covered(*)

YESNO

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5. Garbage cleaned outside of building(*)

YESNO

Invalid Input

Notes

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CLEANING AND SANITIZING

1. Cleaning schedule is followed(*)

YESNO

Invalid Input

2. Utensils/ Pans on shelves are clean and placed upside down(*)

YESNO

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3. Dishwasher has soap and sanitizer(*)

YESNO

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4. Sanitizer test strips are readily available (*)

YESNO

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5. Quat and soap are at proper concentration (*)

YES NO

Invalid Input

6. Buckets and towels at proper levels(*)

YESNO

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7. Bathrooms cleaned(*)

YESNO

Invalid Input

8. Chemicals stored in proper area away from food(*)

YESNO

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9. Front counter, window and foyer cleaned(*)

YESNO

Invalid Input

10. Drained cleaned (*)

YESNO

Invalid Input

Date

Invalid Input

m/d/y

Notes

Invalid Input

Food Safety Checklist