17424 Oak Park Ave.  Tinley Park, IL 60477

Food Safety Checklist

WALK IN FREEZER

1. Calibrated thermometer present
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2.No expired product in freezer
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3.FIFO rotation evident
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5.No items on the floor
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WALK IN COOLER

1.Calibrated thermometer present
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2. Ingredients labeled/ covered in cooler
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3.No expired product in cooler
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4. FIFO rotation is evident
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5.All ingredients/ products are approved
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7. Temperature of cold food being held is at or below 41 * F
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8. All food is properly wrapped, labeled, and dated
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9.Pan rotation evident/ racks dated
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10. No items on the floor
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11.Cooler mop/ swept
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12.Food is protected from cross contamination
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13.Cooler shelves are cross contamination free
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DRY STORAGE

1. No expired ingredients/ products
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2. No damaged. dented, or swollen cans
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3. All products labeled and covered
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4. All ingredients/products are approved
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5. Food labeled and stored in original or food grade container
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6. All food and paper supplies are stored off the floor
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7. The FIFO method of inventory is being practiced
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8. No items on the floor
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MAIN KITCHEN TEMPERATURE

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HOT HOLDING

1. Calibrated thermometer present in hot boxes
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2. Temperature of hot food being held is at or above 135* F
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3. Pans in hot boxes are held between 90-100*F
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4. Bread sticks in hot boxes are being held between 9.-100* F
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HAND HYGIENE AND PERSONAL HYGIENE

1. Employees wear clean and proper uniform including shoes
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2. Hands are washed properly, frequently, and at appropriate times
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3. Hand sinks are unobstructed, operational, and clean
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4. Effective hair restraints are properly worn
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5. Cuts covered with bandage and with disposable glove
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6. Disposable gloves used on all READY TO EAT foods
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PEST CONTROL

1. Outside doors have screens, and are well- sealed
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2. No evidence of pests present
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3. Drains cleaned weekly
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4. Garbage can outside covered
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5. Garbage cleaned outside of building
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CLEANING AND SANITIZING

1. Cleaning schedule is followed
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2. Utensils/ Pans on shelves are clean and placed upside down
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3. Dishwasher has soap and sanitizer
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4. Sanitizer test strips are readily available
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5. Quat and soap are at proper concentration
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6. Buckets and towels at proper levels
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7. Bathrooms cleaned
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8. Chemicals stored in proper area away from food
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9. Front counter, window and foyer cleaned
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10. Drained cleaned
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