HACCP INSPECTION TOOL Food Temperatures Thermometers are clean, accurate, and calibrated often.

Hot foods must be cooked to the required internal temperature. Foods are cooled from 140 to 70F within 2 hours, and from 70 to 40F within 4 hours. Food is cooled properly, using shallow pans, cold water, ice baths, etc. Foods are reheated to 165F within 2 hours. Hot food is held at 140F or above. Cold food is held at 40F or below. Frozen foods are thawed correctly, using refrigeration or cold running water. Food can be kept at room temperature for no more than 2040 minutes. Comments: Serving Employees are free of visible illness. Open wounds on hands and arms are covered and properly bandaged. During production and serving, no jewelry is worn on hands or arms. Other jewelry that could possibly fall into food is removed. Hair restraints must cover hair and prevent it from falling into food. Ready-to-eat foods are not touched by bare hands. Utensils are positioned so that the part in contact with food doesnt touch the persons hand. No eating, smoking, drinking allowed in production, service, or washing. Self-serving areas are constantly monitored. Surfaces and floors are clean to sight and touch. Comments: Kitchen Raw foods are kept away from ready-to-eat foods. Separate cutting boards, different colors, are used for raw foods and ready-to-eat foods. Cutting boards have no deep grooves or discoloration. All produce is washed before being cut. No evidence of insects or pests. Safe pest control program is in place. Gloves are changed before starting another job, when torn, dirty, contaminated, when switching from raw food to readyto-eat.

Points Worth 3 4 4 4 4 4 4 4 3

Yes

No

Points

2 3 2 1 2 3 2 2 2 2

4 3 2 2 5 4 3

Hands must be washed before putting gloves on. Gloves must be removed and discarded when leaving the work area. Surfaces are clean to sight and touch. Work surfaces are cleaning and sanitized between uses. Adequate light and ventilation. Comments: Training Employees are trained in food safety. (Personal hygiene, HACCP, Receiving, Storage, Cleaning, Sanitizing, Service) Employees are certified by Sodexho certification program. Employees must recertify every 3 years. Employees must have ongoing training throughout. Comments: Cooler Temperature is below 40F. All pre-prepared food is covered and labeled with name and date. Containers must be food grade. Raw foods are stored under all other food, unwashed produce is next, with ready-to-eat food on top. Eggs are refrigerated at all times. Products are at least 6 off the floor. Surfaces and floors are clean to sight and touch. FIFO is practiced. Comments: Some containers without labels or dates. Most containers were food grade. Two missed temperature logs for one cooler. Freezer Temperature is below 0F. Containers are food grade. Products are at least 6 off the ground. Surfaces and floors are clean to sight and touch. FIFO is practiced. Comments: Storeroom All items are properly covered. FIFO is practiced Products are in good condition and 6 off the ground. Room is well ventilated. Temperature is between 50 and 70F. Surfaces and floors are clean to sight and touch. Comments:

2 3 2 2 3

5 4 3 3

5 2 3 4 4 3 2 3

5 2 3 2 3

2 3 3 2 2 2

Handwashing Hand sinks are clean and is good operating condition. Soap, dispensable towels, and a trash can are located at hand sink. Hand washing signs are located in the bathroom and at all hand sinks. Hand sinks are only used to wash ones hands. Employees wash hands at correct times. (Starting work, sneezing, after eating or smoking, etc.) Comments: Manual Washing Sanitizer solution checked regularly, using test strips. Wiping clothes are stores in sanitizer when not in use. Sink is cleaned and disinfected before use. Utensils and thermometers are sanitized between uses. Water temperature is above 110F. Sink is in working order. Comments: Dish room Toxic and chemical materials are properly stored. Sanitizer test strips are available and used. Washing, rinsing, and sanitizing procedures are posted. Surfaces and floors are clean to sight and touch. Comments: Self-Inspection Documentation One is completed by facility every 30 days and kept on file for a year. Temperature logs for coolers and freezers. Comments: Total Points Fail= >25

3 3 3 3 3

3 2 2 3 2 4

4 3 3 2

3 5

211

Immediate Fail- Fire, sewage back-up, no hot/cold running water, no electricity, utility interruptions, inability to clean and sanitize._______