Appendix III - SFSP Vendor Inspection Form.pdf

Florida Department of Agriculture Vendor Food Safety

General Information

Question# Question Response Priority UPD Updates to this form PHOTO Photo Requirements

UNIT_NUM Unit Number Visit_Num Visit Number CYCLE_NUM Cycle Number REST_NAME Concept Name REFERENCE_NUM Reference Number ADDRESS1 Address

CITY City STATE State ZIP Zipcode COUNTRY Country MANG_FIRST Manager First Name MANG_LAST Manager Last Name MANG_TITLE Manager Title

DEMONSTRATION OF KNOWLEDGE

1.2 Manager or person in charge has completed program training

1.3 FSMC has an active catering license issued by DBPR

Location Information

Restaurant Name:

Evaluation Information

Address:

City/State/Zip:

Start Date/Time:

End Date/Time:

Auditor:

Other Info

Management:

Unit Number:

PROCESSES

QUALITY

3.1 All meat and meat products have been slaughtered, processed and manufactured in plants inspected under USDA approved inspection program and bear the appropriate seal.

3.2 All meat and meat products are sound, sanitary and free of signs of spoilage.

DELIVERY

FACILITIES

5.1 The facility has a covered loading dock area or loading ramps.

5.2 Facility has hot running water available.

5.3 Facility has at least one flushable toilet.

5.4 Approximately how many meals can the facility produce

1.4

1.5

1.6

1.7

Delivery staff has approved background checks to deliver to camps and schools

FSMC has delivery receipts with signatures

Previous health, safety and/or sanitation certification is available

Food and equipment temperature logs are available and complete for cooking, hot/cold holding, reheating and cooling.

Question#

2.1

2.2

2.3

Question

Facility has process for quality control inspections to check for portion size, appearance and packaging, in addition to the quality of products.

Facility has process to ensure cold food maintains a temperature of <40F while stored.

Facility has process to ensure cold food maintains a temperature of <40F through the transportation process.

Facility has process to ensure frozen food maintains a temperature of <0F while stored.

Facility has process to ensure frozen food maintains a temperature of <0F through the transportation process.

Facility has process to ensure hot food maintains a temperature of >140F while stored

Facility has process to ensure hot food maintains a temperature of >140F through the transportation process.

Response Priority

2.4

2.5

2.6

2.7

Question#

4.1

Question

Delivery vehicle is large enough and provides correct climate control for maintaining temperatures. Delivery vehicle is clean and in good condition

Response Priority