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Food Safety Inspection Checklist
Section 1: Food Safety Inspection Checklist
1. 1. Is the three-compartment sink properly set up for ware washing?
Yes
No
N/A
2. 2. Is the dish machine working properly (gauges and chemicals at recommended levels)?
Yes
No
N/A
3. 3. Is the water clean and free of grease and food particles?
Yes
No
N/A
4. 4. Are water temperatures correct for wash and rinse?
Yes
No
N/A
5. 5. If heat sanitizing, are utensils allowed to remain immersed in 171 ºF water for 30 seconds?
Yes
No
N/A
6. 6. If using a chemical sanitizer, is it mixed correctly, and is a sanitizer strip used to test chemical concentration?
Yes
No
N/A
7. 7. Are all washed/sanitized items allowed to air dry?
Yes
No
N/A
8. 8. Are wiping cloths stored in a sanitizing solution while in use?
Yes
No
N/A
9. 9. Is all small equipment and utensils, including cutting boards and knives, cleaned and sanitized between uses?
Yes
No
N/A
10. 10. Are work surfaces cleaned and sanitized between uses?
Yes
No
N/A
11. 11. Are thermometers cleaned and sanitized after each use, and are they calibrated on a regular basis?
Yes
No
N/A
12. 12. Is the can opener clean?
Yes
No
N/A
13. 13. Are drawers and racks clean?
Yes
No
N/A
14. 14. Are clean utensils handled in a manner to prevent contamination of areas that will be in direct contact with food or a person’s mouth?
Yes
No
N/A
15. 15. Is the food slicer broken down, cleaned, and sanitized before and after every use?
Yes
No
N/A