by amarques
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Health Inspection Checklist

Health Inspection

• Receiving

• Internal temperatures are sampled from all arriving shipments of uncooked meat, poultry and fish, and must register 41 degrees F or colder.

• Accurate thermometers are available for sampling internal temperatures of food shipments.

• Receiving area is clean and well lit (to discourage pests).
  

• Dry Storage

• All inventory is labeled and dated.

• All containers are airtight and undamaged.

• Dated containers are arranged for rotation on a first in, first out (FIFO) basis.

• Dry foods are stored off the floor and away from walls.

• Chemical cleaners are stored away from food and labeled.

• There is no sign of pest presence in storage area (check beneath and behind racks).

• Refrigerated Storage

• All inventory is labeled and dated. All potentially hazardous foods (meat, soup, tuna salad, etc.) more than seven days old have been thrown out.

• All raw meat, poultry and fish is stored separately or below fresh, ready-to-eat foods.

• Prepared foods are stored in shallow pans, uncovered (to accelerate cooling to safe cold-storage temperature).

• All food is stored in leak-proof containers, tightly covered with lids, plastic wrap or aluminum foil.

• Preparation

• Every employee employs proper hand-washing technique: Scrubs hands for 20 seconds with soap and water, Uses paper towels, Turns off water with the paper towel

• Food contact surfaces are in good repair, and are cleaned and sanitized regularly.

• Measures to prevent cross-contamination are in place. For example, cutting boards of different colors are used for meats and vegetables; countertops and cutting boards are washed, rinsed and sanitized after each use.

• Pre-prepared foods are reheated to 165 degrees F to kill any bacteria before serving.

• Steam tables (if present) are kept at a minimum temperature of 140 degrees F and the temperatures of various foods on the line are checked regularly.

• Personnel with infections or communicable diseases are restricted from food handling areas.

• All food preparation sinks, dishwashers and ice machines are equipped with indirect drains to prevent sewage backups.

• After washing, dishes and utensils are sanitized with chemicals (e.g., chlorine) or by separate rinse in very hot water (180 to 190 degrees F)

• Restrooms & Waste Disposal

• Staff restrooms are equipped with cold and hot running water, the hot water is between 100 and 120 degrees F, and the sinks are stocked with soap and paper towels.

• Garbage does not pass through food preparation areas on its way to disposal.

• Garbage containers are covered and leak-proof.

• All outside garbage containers have tight-fitting lids.

• Garbage containers are cleaned and sanitized regularly, away from food preparation and storage areas.

• All employees follow proper hand-washing procedures after handling garbage.

• The Final Step: Documentation

• Annual permit

• Hand-washing policy

• Information on food-safety training for staff

• Staff list (all must have up-to-date food-handler cards)

• Pest management documentation (including pest management company\'s license, service reports, pesticide usage logs and material safety data sheets)

This checklist was created by amarques

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