Partial Inspeciton checklist and heading menu

Kitchen Self-Inspection Checklist

 

FOOD

 

q      Food is from an approved source (licensed food establishment).  Food is in sound condition. Food is properly labeled. Foods prepared at home are not used.

q      Upon receipt, foods are checked for proper temperatures, spoilage, contamination, and adulteration.  Dented cans are not used, and all food packages are intact.

q      Dry bulk food items such as flour, beans, sugar, etc., are stored in clean, covered, labeled containers with approved dispensing utensils.

q      Food is not stored under unprotected or exposed sewer or water lines.

q      No food, food equipment, or utensils are stored in restrooms/vestibules.

q      All foods, food equipment, and utensils are stored a minimum of 6 inches above the floor.

q      Foods are dated/stored in a manner that ensures “first in, first out.”

q      Potentially hazardous/ready-to-eat foods held for more than 24 hours are marked with “preparation date” and “disposition date.”

q      Potentially hazardous foods are maintained below 41°F or above 135°F, and frozen foods are maintained frozen at all times.  A metal probe thermometer, accurate to + or –2°F, is used to check food temperatures regularly.

q      Foods are cooked to the proper internal temperatures.

q      Cooked/prepared foods are rapidly cooled/reheated to the proper internal temperature and within the proper time frame.

q      Raw foods are stored below cooked and ready-eat-foods.

q      Frozen foods, once thawed, are not refrozen.  Frozen food is thawed properly.

q      Food on display, protected from consumer contamination by packaging, sneeze guards, display cases or other effective means.

q      A food-dispensing utensil is available for each container at a consumer self-service unit such as a buffet or salad bar.

q      Unpackaged raw animal food such as beef, lamb, poultry, and fish not offered for consumer self-service.

 

FOOD SERVICE EMPLOYEES

WATER AND PLUMBING

 

EQUIPMENT AND UTENSILS

  

SEWAGE/WASTE WATER DISPOSAL SYSTEM

 

HANDWASHING FACILITIES

 

FLOORS, WALLS, and CEILINGS

 

TOILET FACILITIES

 

LIGHTING AND VENTILATION

 

PEST CONTROL

 

TOXIC MATERIALS

 

GARBAGE 

 

SUBSTANTIAL HEALTH VIOLATIONS: These are violations of such a direct and substantial impact to public health that the violation must be immediately corrected or the health officer will require the closure of the food establishment.

 

          -NO WATER

          -NO HOT WATER

          -NO ABILITY TO SANITIZE

          -SEWAGE BACK UP

          -POWER OUTAGE

          -PEST INFESTATION

          -NO/EXPIRED FOOD DEALER’S PERMIT

 

SERIOUS HEALTH VIOLATIONS: These health violations have a direct impact on public health and must be corrected immediately or within 24 hours. Serious items may, as a group, lead to the closure of a food establishment if not corrected (i.e., temperature problems, filthy food contact surfaces, remodeling without plans, improper sanitization, food from unapproved sources, adulterated food, no certified manager on duty, etc).

 

GENERAL HEALTH VIOLATIONS: These health violations require the attention of the operator in a timely fashion. Though not having an immediate impact on public health, they may lead to or contribute to more serious health violations (i.e., construction violations, no effective hair restraints, use of fingernail polish/jewelry/false nails, inadequate lighting, etc).