Attachment D.7 - Food Safety and Sanitation Audit.pdf

Points

Earned A. Food Items Received and Stored Properly Maximum score of 18 points Problems Identified

Standard Storage shelves, racks are clean, free of grime, soil build up; sanitized routinely

Referance ServSafe® Coursebook 6 th

ed. (pg. 7-5)

Criteria Keep all storage areas clean and dry. Clean floors, walls, and shelving in coolers, freezers, dry-storage areas, and heated holding cabinets regularly. Clean up spills and leaks promptly.

Standard Raw meats are stored separately or below ready to eat or cooked foods

Referance ServSafe® Coursebook 6 th

ed. (pg. 7-5)

Criteria Store raw meat, poultry, and seafood separate from ready-to-eat food. Store ready-to-eat food above raw meats. Store in the following top-to-bottom order: seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry: the order is based on the minimum internal cooking temperature. Make sure there are no leaks.

Standard Accurate temperature thermometers are present and temperatures are taken

Referance ServSafe® Coursebook 6 th

ed. (pg. 5-3, 5-8)

Criteria

Make sure thermometers are accurate by calibrating them regularly: before each shift and before the first delivery arrives. Thermometers used to measure the temperature of food need to be +/- 2˚F or +/- 1˚C. Thermometers used to measure air temperature in food storage equipment need to be accurate to +/- 3˚F or +/- 1.5˚C. Food handlers should avoid time-temperature abuse by following good policies and procedures. The ones you establish should cover the following areas: monitoring, correct working tools, and recordkeeping.

Standard Temperatures are appropriate for the storage area

Referance ServSafe® Coursebook 6 th

ed. (pg. 7-4)

Criteria

Pathogens can grow when food is not stored at the correct temperature. Follow these guidelines to keep food safe:

• Store TCS food at an internal temperature of 41˚F (5˚C) or lower, or 135˚F (57˚C) or higher. Test often.

• Store meat, poultry, seafood, and dairy items in the coldest part of the unit, away from the door.

• Make sure storage units have at least one air-temperature measuring device it must be accurate to +/- 3˚F or +/- 1.5˚C, keep in the warmest part of refrigerated units and the coldest part of hot-holding units.

• Consider using cold curtains in walk-in coolers and freezers to help maintain temperatures.

• Defrost freezers regularly to ensure efficiency. Move food to another freezer while defrosting.

Standard Foods are inspected upon receipt per HACCP and receipt-dated

Referance ServSafe® Coursebook 6 th

ed. (pg. 6-3)

Criteria

Visually inspect delivery trucks for signs of contamination. Then, look at each delivery right away to count quantities, check for damaged food, and look for items that might have been repacked or mishandled. Spot-check weights and take sample temperatures of all TCS food. Inspect and store each delivery before accepting another one. This will prevent temperature abuse in the receiving area.

Standard There is appropriate air circulation around food

Referance ServSafe® Coursebook 6 th

ed. (pg. 7-4)

Criteria Do not overload coolers or freezers. Overload prevents good airflow and units have to work harder to stay cold. Use open shelving. Do not line shelves with aluminum foil, sheet pans, or paper. It restricts cold air circulation.

Standard FIFO system used; items dated with expiration/use by date or date of receipt

Referance ServSafe® Coursebook 6 th

ed. (pg. 7-3)

Criteria

Rotation: First-in, First-out (FIFO)

Food items (refrigerated, frozen and dry foods) must be rotated so the items with the earliest use-by or expiration dates are used before those with later dates.

Labeling: Foods that are not in their original container need to be labeled with the common name of food.

Dating: Foods need to have either a label stating the date the food item was prepared or a use-by date.

Standard Foods are properly labeled with identity, use-by or expiration dates

Referance ServSafe® Coursebook 6 th

ed. (pg. 7-2, 7-3)

Criteria

Labeling food is important. Illnesses have occurred when unlabeled chemicals were mistaken for food. Allergic reactions can occur when food was unknowingly prepped with a food allergen that was not identified on the label. Any item not stored in its original container must be labeled by the common name or statement that clearly identifies it. If food item is easily identifiable by sight and will not be mistaken for another item, labeling is not required. Food packaged in the operation that is being sold to customers for use at home must be labeled with the following information: Common name of the food or a statement that clearly identifies it, quantity of the food, list of ingredients and sub-ingredients in descending order by weight if made with two or more ingredients, list of artificial colors, flavors, and chemicals preservatives, name and place of business of the manufacturer, packer, or distributor, and source of each major food allergen contained in the food.

NFS Inspection Form

AREA: _________________________ Date: ________________ Inspectors: _________________________________________________

Correction Action Date of Completion

Domiciliary Elisabeth Hortenberry, RD10/30/2018

I

Earned B. Temperatures Appropriate Maximum score of 18 points Problems Identified

Standard TCS (Time and Temperature Control for Safety) Foods are kept at or below 41ºF during cold holding

Referance ServSafe® Coursebook 6 th

ed. (pg. 5-3, 5-4)

Criteria

TCS foods include: milk and dairy products, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat-treated plant food, soy protein, sprouts, sliced/cut produce, untreated garlic and oil mixtures.

TCS food has been time-temperature abused any time it remains between 41ºF and 135ºF.

Referance 2013 Food Code: 3-501.16

Criteria Store TCS foods at an internal temperature of 41ºF (5ºC) or lower. Storage units have at least one air temperature measuring device and accurate +/- 3ºF. Device must be located in the warmest part of the refrigerated units. Test often to verify that the cooler is working.

Standard TCS are cooled by an approved method

Referance ServSafe® Coursebook 6 th

ed. (pg. 8-12, 8-13)

Criteria Cool food to 70ºF within two hours, then cool it to 41ºF or lower in the next four hours. Maximum of 6 hours. Thickness, size, and storage container will affect cooling time.

Referance 2013 Food Code: 3-501.1

Criteria

Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Temperatures near, 21ºC - 52ºC (70ºF - 125ºF), is to be avoided.

The Food Code provision for cooling provides for cooling from 135ºF to 41°F or 45°F in 6 hours, with cooling from 135ºF to 70°F in 2 hours. The initial 2-hour cool is a critical element of this cooling process.

Standard TCS are stored under refrigeration except during necessary preparation (limit 30 min)

Referance ServSafe® Coursebook 6 th

ed. (pg. 8-4), 2013 Food Code: 3-501.19

Criteria Only remove as much food from the cooler as you can prep in a short period of time. Return food to the cooler or cook it as quickly as possible.

Standard TCS (ex: potato/pasta salads) prepared using pre-chilled ingredients (≤ 41º F)

Referance ServSafe® Coursebook 6 th

ed. (pg. 8-4)

Criteria Consider chilling all ingredients and utensils before using them to make the salad.

Standard TCS foods are maintained properly to keep hot foods above 135º F

Referance ServSafe® Coursebook 6 th

ed. (pg. 9-2), 2013 Food Code: 3-501.16

Criteria Hold hot foods at 135ºF or higher. Check the temperature at least every 4 hours. Throw out food that is not 135ºF or higher. You can also check the temperature every 2 hours, leaving time for corrective action. Food held below 135ºF can be reheated and then place back in the hot-holding unit.

Standard Proper thawing techniques are used

Referance ServSafe® Coursebook 6 th

ed. (pg. 8-3), 2013 Food Code: 3-501.13 Thawing

Criteria Thaw TCS food in the following ways: refrigeration under 41ºF, running water at 70ºF no longer than 4 hours (including prep and cooling), microwave then cooked immediately, part of the cooking process.

Standard Foods cooked to proper temperatures

Referance ServSafe® Coursebook 6 th

ed. (pg. 8-8, 8-9)

Criteria

Cooking food to safe levels and holding that temperature for a specific amount of time is the only way to reduce pathogens. The temperature is different for each food. The FDA recommends cooking food to the minimum internal temperatures listed below:

165ºF (74ºC) for 15 seconds: Poultry, stuffing made with fish, meat or poultry, stuffed meat, seafood, poultry, or pasta, and dishes that include previously cooked TCS ingredients.

155ºF (68ºC) for 15 seconds: Ground meat, injected meat, mechanically tenderized meat, ratites, ground seafood and shell eggs hot-held for service.

145ºF (63ºC) for 15 seconds: Steaks/chops of pork, beef, veal and lamb, seafood (including fish, shellfish, and crustaceans), commercially-raised game and shell eggs that will be served immediately.

145ºF (63ºC) for 4 minutes: Roasts of pork, beef, veal and lamb (roasts may be cooked to these alternate cooking times and temperatures depending on the type of roast and oven used: 130ºF (54ºC) for 112 minutes, 131ºF (55ºC) for 89 minutes, 133ºF (56ºC) for 56 minutes, 135ºF (57ºC) for 36 minutes, 136ºF (58ºC) for 28 minutes, 138ºF (59ºC) for

18 minutes, 140ºF (60ºC) for 12 minutes, 142ºF (61ºC) for 8 minutes, and 144ºF (62ºC) for 5 minutes).

135ºF (57ºC): Fruit, vegetables, grains (rice and pasta), and legumes (beans, refried beans) that will be hot-held for service.

Points Points

Earned C. Chemicals Properly Secured, Labeled, and Dated Maximum score of 3 points Problems Identified

Standard Chemicals are properly labeled with identity

Referance ServSafe ® Coursebook 6 th

ed. (pg. 12-13)

Criteria Store chemicals in their original containers away from food and prep areas. Separate by spacing or partitioning If chemicals are transferred to a new container the label must list the common name of the chemical.

Correction Action Date of Completion

Correction Action Date of Completion

Standard Chemicals are properly labeled with contents and potential injury/treatment information

Referance ServSafe ® Coursebook 6 th

ed. (pg. 12-14)

Criteria

Each hazardous chemical requires a Safety Data Sheet (SDS) to be on hand and easily accessed and should have information on safe use and handling; physical health, fire and reactivity hazards; precautions; appropriate PPE to wear; first aid information; manufacturer’s name, address and phone number; preparation date of SDS; hazardous ingredients and identity information.

Standard Poisonous/toxic materials in secured, locked areas. Stock dated with receipt date

Referance ServSafe ® Coursebook 6 th

ed. (pg. 13-9)

Criteria Store chemical away from utensils and equipment used for food. Keep them in a separate storage area in their original container.

Referance 2013 Food Code: Annex 5; p611

Criteria

During each inspection, the proper labeling, storage, and use of poisonous and toxic chemicals should be verified. Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies should be clearly and individually identified with the common name of the material. Only chemicals that are necessary to the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, should be in the food establishment. Medicines necessary for the health of employees may be allowed in a food establishment, but they should be labeled and stored to prevent contamination of food and food-contact surfaces.

Points Points

Earned D. Food Items Handled Properly During Preparation/Service Maximum score of 8 points Problems Identified

Standard Proper utensils used to eliminate bare hand contact w/ cooked or prepared foods

Referance ServSafe ® Coursebook 6 th

ed. (pg. 4-7, 4-8), 2013 Food Code: Preventing Contamination by Employees 3-301.11 Preventing Contamination from Hands.

Criteria Food handlers must wear single-use gloves whenever handling ready-to-eat foods. As an alternative, food can be handled with spatulas, tongs, deli sheets, or other utensils.

Standard Food contact surfaces are sanitized before working with ready to eat/serve foods

Referance ServSafe ® Coursebook 6 th

ed. (pg. 12-6)

Criteria Any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.

Standard Unwrapped TCS foods are not re-served

Referance ServSafe® Coursebook 6 th

ed. (pg. 7-5, 7-6)

Criteria Wrap or cover all food correctly. Leaving food uncovered can lead to cross-contamination.

If removed from original packaging, meat, poultry and fish must be placed in airtight containers or wrapped in airtight, moisture-proof material.

Standard Produce is washed prior to serving

Referance ServSafe ® Coursebook 6 th

ed. (pg. 8-6)

Criteria Wash fruits and vegetables thoroughly under running water to remove dirt and other contaminants. Do this before cutting, cooking or combining with other ingredients.

Points Points

Earned E. Area Free of Evidence of Pest Infestation or Waste Contamination Maximum score of 9 points Problems Identified

Standard No evidence of insects, rodents – i.e. droppings.

Referance ServSafe ® Coursebook 6 th

ed. (pg. 13-10)

Criteria Roaches live and breed in dark, warm, and moist places. Check for a strong oily odor, droppings that look like grains of black pepper, and egg cases.

Referance Corrugated Cardboard Cartons within Nutrition and Food Service Template (Section 2, Section 5a & 5b)

Criteria All incoming corrugated cardboard boxes or cartons into the Food and Nutrition area will be checked for pests and if showing signs of pest infestation will be emptied of its contents and disposed of immediately.

Standard Windows/doors screened if opened

Referance ServSafe ® Coursebook 6 th

ed. (pg. 11-7)

Criteria Doors leading to the building’s exterior should be self-closing. Screens for windows and doors should be 16 mesh to the inch without any tears or holes.

Standard Trash area separate from food areas: Container leak proof and covered

Referance ServSafe® Coursebook 6 th

ed. (pg. 11-17)

Criteria Waste and recyclables must be stored separately from food and food-contact surfaces.

Containers must be leak proof, waterproof, and pest proof. They also should be easy to clean. Containers must be covered when not in use.

Correction Action Date of Completion

Correction Action Date of Completion

Standard Shipping cartons not in food preparation or serving areas

Referance Corrugated Cardboard Cartons within Nutrition and Food Service Template (Section 2, Section 5)

Criteria

Corrugated cardboard cartons will be removed from the area as soon as items are unpacked.

Foods may be stored in the original box or carton in a storeroom or area separate from the food service and production area in the kitchen.

Foods that need to be stored (dry or cold) in boxes or cartons should be kept in their original packing cartons.

Cardboard containers should not be used to store anything other than its original contents.

Standard Floor drains clear, without debris

Referance ServSafe® Coursebook 6 th

ed. (pg. 11-16)

Criteria Floor drains require regular cleaning to prevent accumulation of dust, dirt, food reside, and other debris.

Points Points

Earned F. Food Items Safe from Potential Contamination Maximum score 8 points Problems Identified

Standard Shell eggs are pasteurized, not cracked/dirty

Referance ServSafe® Coursebook 6 th

ed. (pg. 6-10, 8-5)

Criteria

Shell eggs should be clean and unbroken.

Consider using pasteurized shell eggs for egg dishes requiring little or no cooking. Use pasteurized eggs or egg products when dishes containing eggs will be served raw or undercooked. If shell eggs will be pooled for a recipe, they should also be pasteurized.

Standard All juices, egg product, dairy products are pasteurized

Referance 2013 Food Code: 3-101.11, 3-201.11 and 3-202.14

Criteria

Egg products shall be obtained pasteurized.

Fluid and dry milk and milk products shall be obtained pasteurized

Food establishments that serve a highly susceptible population (HSP) cannot serve prepackaged juice that bears the warning label and they must serve only pasteurized juice.

Standard Walls, floors, Ceilings Clean

Referance ServSafe® Coursebook 6 th

ed. (pg. 11-3, 11-6, 12-2, 12-3)

Criteria

Kitchen floors, walls, shelves, equipment exteriors, ceilings, light fixtures, drains, and restrooms are nonfood-contact surfaces, but they still require regular cleaning to prevent accumulation of dust, dirt, food reside, and other debris. Sanitizing these surfaces is not required, but is a good practice. How often these surfaces are cleaned will depend on several factors, including the type of food served, surfaces to be cleaned, and rate of ventilation in the kitchen. Spills should be cleaned up immediately. Floors and walls around food-preparation and cooking areas should be cleaned at least daily—before or after each shift is preferable. Other non-floor-contact surfaces may need to be cleaned less often.

Floors are a safety hazard if they are not cleaned regularly or rinsed properly. They can also be a source of cross-contamination since soil and spills can be tracked through the entire operation.

Clean tile and stainless-steel surfaces by spraying or sponging with a detergent solution. Use a nylon scrub brush to clean dried on soil or grease. Rinse with clean water.

Ceilings do not need to be cleaned as often as floors or walls. Check ceilings and light fixtures daily to ensure that cobwebs, dust, dirt, or condensation will not fall and contaminate food or food-contact surfaces below. Wipe and rinse ceilings and light fixtures with a sponge or cloth.

Standard Food trucks gaskets, vents, and coils clean and functional

Referance 2013 Food Code: 4-501.11

Criteria As per manufacturer specifications.

Standard No chemical sprays used around food

Referance ServSafe® Coursebook 6 th ed . (pg. 12-15)

Criteria When spray-cleaning, take care not to damage walls. Protect food, equipment, and nearby supplies.

Standard Chemicals are separate from foods during delivery and storage

Referance ServSafe® Coursebook 6 th

ed. (pg. 12-13)

Criteria Store chemicals away from prep areas, food-storage areas and service areas. Chemicals must be separated from food and food contact surfaces by spacing and partitioning.

Chemicals must never be stored above food or food-contact surfaces.

Correction Action Date of Completion

Earned G. Area Free of Potential Injury or Safety Hazards Maximum score of 8 points Problems Identified

Standard Light fixtures covered, in good repair

Referance ServSafe® Coursebook 6 th

ed. (pg. 11-26)

Criteria Use shatter-resistant light bulbs and protective covers made of metal mesh or plastic to prevent broken glass from contaminating food or food-contact surfaces. Shields should also be provided for heat lamps.

Standard Grease traps clean

Referance ServSafe® Coursebook 6 th

ed. (pg. 11-25)

Criteria Grease traps are often installed to prevent buildup from creating a drain blockage. If used, grease traps must be easily accessible, installed by a licensed plumber, and cleaned periodically according to manufacturers’ recommendations. If the traps are not cleaned. Or it is not done properly, a backup of waste water could lead to odor and contamination.

Standard Emergency Equipment within date and functional (on 15 page word document, need to discuss reference)

Referance National Fire Protection Association Standards

Criteria 1.1* Scope. The provisions of this standard apply to the selection, installation, inspection, maintenance, and testing of portable extinguishing equipment. A.1.1 Many fires are small at origin and can be extinguished by the use of portable fire extinguishers.

Standard No dangerous areas for slipping, falling

Referance ServSafe® Coursebook 6 th

ed. (pg. 11-4, 11-6)

Criteria

Flooring should be smooth, durable, nonabsorbent, and easy to clean. It should resist wear and help prevent slps. Avoid high-porosity flooring, which can cause people to slip or fall.

Use nonslip surfaces in traffic areas. Nonslip surfaces are ideal for the entire kitchen as well, because slips and falls are a potential hazard. For safety reasons, rubber mats are allowed in areas where standing water may occur, such as in the dish room.

Standard Equipment and storage areas in good repair; guards used when appropriate

Referance ServSafe® Coursebook 6 th

ed. (pg. 12-11)

Criteria Once utensils, tableware, and equipment have been cleaned and sanitized, they must be stored in a way that will protect them from contamination.

Keep the food-contact surfaces of stationary equipment covered until ready for use.

Standard Wet floor signs used when floor wet/slippery; floors wet mopped properly

Referance ServSafe® Coursebook 3 rd

Edition (pg. 12-14)

Criteria

To clean floors:

• Mark the area being cleaned with signs or safety cones to prevent slips and falls.

• Sweep the floor.

• Use a deck or scrub brush and full-strength detergent solution on extra soiled areas to remove grease and dirt.

• Mop or pressure-spray the area, working from the walls toward the floor drain. Soak the mop in a bucket of detergent solution and wring it out. Clean a ten-foot by ten-foot area with both sides of the mop, using a figure-eight motion. Soak and wring out the mop, then clean the same area again.

• Remove excess water with a damp mop or squeegee, working away from the walls and toward the floor drain.

• Rinse thoroughly with clean water, using the same mopping procedure.

Standard Locker rooms/rest rooms clean with appropriate handwashing facilities and sign

Referance ServSafe® Coursebook 6th ed. (pg . 11-8, 11-9 )

Criteria Lockers should be located in a separate room or one where food, equipment, utensils, linens, and single- service items cannot be contaminated.

Signage: A clearly visible sign or poster must tell staff to wash hands before returning to work.

Standard Items are stored 6" off floor and 18" from sprinkler heads

Referance ServSafe® Coursebook 6th ed. (pg. 7-4 )

Criteria Store food, linens and single-use in designated storage areas. These items must be stored away from walls and at least six inches (15 centimeters) off the floor.

Referance Occupational Safety and Health Administration (OSHA) 29 Code of Federal Regulations (CFR), Part 1910

Criteria Require that shelves and stacked materials not exceed the height of 18 inches below sprinkler heads [29CFR1910.37(a)(4); 29CFR1910.159(c)(10); NFPA 101, §9.7.1.1, §9.7.1.4, and §9.7.5; NFPA 13, §8.6.6; NFPA 25, §2-2.1.2]

Correction Action Date of Completion

Earned H. Employee Hygiene and Practice Maximum score of 11 points Problems Identified

Standard Food workers wash hands thoroughly for 20 seconds at appropriate times.

Referance ServSafe® Course Book 6 th

ed. (pg. 4-5)

Criteria Staff will be able to demonstrate when and how to wash hands.

Standard Food workers free from illness transmissible by foods

Referance ServSafe ® Coursebook 6 th

ed. (pg. 4-10, 4-11)

Criteria

Policies for Reporting Health Issues:

You must encourage your foodhandlers to report any health problems before they come to work. They should also let you know right away if they get sick while working.

When foodhandlers are ill, you may need to keep – or restrict - them from working with or around food. Sometimes, you may need to keep – or exclude – them from coming in to work.

Handling Foodhandler Illnesses:

If: The foodhandler has a sore throat with a fever.

Then: Restrict the foodhandler from working with or around food. Exclude the foodhandler from the operation if you primarily serve a high-risk population.

If: The foodhandler has at least one of these symptoms; vomiting, diarrhea or jaundice.

Then: Exclude the foodhandler from the operation. Before returning to work, foodhandlers who vomited or had diarrhea must meet one of these requirements. 1) Have had no symptoms for at least 24 hours 2) Have a written release from a medical practitioner.

Standard Employees do not wear jewelry except single plain band

Referance ServSafe ® Coursebook 6 th

ed. (pg. 4-9)

Criteria

Remove jewelry from hands and arms before prepping food or when working around prep areas. You cannot wear any of the following:

• Rings, except for a plain band

• Bracelets, including medical bracelets, earrings and other facial jewelry, necklaces, watches, broaches, pins, service pins.

Standard Employees wear hair/beard/mustache restraints

Referance ServSafe ® Coursebook 6 th

ed. (pg. 4-9)

Criteria Hair restraints: Wear a clean hat or other (approved) hair restraint. Food handlers with facial hair should also wear a beard restraint.

Standard Employees wear Personal Protective Equipment appropriately

Referance ServSafe® Coursebook 6 th

ed. (pg. 4-9)

Criteria

Work attire:

Dirty clothing may carry pathogens that can cause foodborne illnesses.

Wear a clean hat or other (approved) hair restraint. Food handlers with facial hair should also wear a beard restraint.

Remove aprons when leaving prep areas. For example, aprons should be removed and stored properly before taking out garbage or using the restroom.

Single-Use Gloves

Single-us gloves can help keep food safe by creating a barrier between hands and food. But NEVER use gloves in place of handwashing. Hands must be washed before putting on gloves and when changing to a new pair.

When buying gloves for handling food:

Disposable gloves in appropriate size.

May need latex alternatives for sensitive employees.

When to change gloves:

Foodhandlers must change gloves at all of these times.

As soon as they become soiled or torn

Before beginning a different task

At least every four hours during continual use, and more often if necessary

After handling raw meat, seafood, or poultry and before handling ready-to-eat food

Correction Action Date of Completion

Earned I. Emergency Preparedness Maximum score of 5 points Problems Identified

Standard Up-to-date SDS information easily available.

Referance ServSafe ® Coursebook 6 th

ed. (pg. 12-14)

Criteria

Safety Data Sheet (SDS) contains the following information:

Safe Use and Handling

Physical, Health, Fire and Reactivity Hazards

Precautions:

Appropriate personal protective equipment to wear when using chemical

First aid information and steps to take during an emergency

Manufacturer’s name, address, phone number

Preparation date of the SDS

Hazardous ingredients and identification information Standard Eye wash station functional; fire extinguisher tags updated

Referance OSHA 29 CFR, Part 1910

Criteria

Eye wash station equipment is a form of first aid [29 Code of Federal Regulations (CFR) 1910.151(c)]. The 29 CFR 1910.151(c) states “Where the eyes or body of any person may be exposed to injurious corrosive materials, suitable facilities for quick drenching or flushing of the eyes and body shall be provided within the work area for immediate emergency use.”

Fire extinguisher:

An employer must inspect, maintain, and test all portable fire extinguishers in the workplace. [29 CFR 1910.157(e)(1)] Standard Employee able to state emergency procedures

Referance VHA Directive 0320.01 April 6, 2017 Veterans Health Administration Comprehensive Emergency Management Program (CEMP) Procedures (pg. 13)

Criteria

All VHA employees are responsible for: Demonstrating proficiency through performance of relevant emergency and continuity procedures and the ability to explain to others what steps to take should an emergency occur.

Participating in training and exercises on emergency procedures, as appropriate.

Taking appropriate steps to ensure personal and family preparedness for emergency situations occurring in their home communities.

Completing registration and data update of all supervised employees in VA-approved personnel accountability and notifications systems, as appropriate.

Standard Emergency stock of food/water stored properly and within exp/use-by dates

Referance VHA Handbook 1109.04 October 11, 2013 (pg. 32-33)

Criteria

Food and Supplies:

Food items for an emergency food inventory need to be canned, shelf-stable, and ready-to-use, requiring minimal processing, and little or no additional water. Facilities that utilize the cook chill system of food preparation must be able to pull prepared food products from the food bank. The food bank refrigerator must be linked to the emergency power system. Food stores must be adequate to serve a pre-determined number of people for a length of time set by the medical facility policy. Facilities that are receiver sites must maintain an emergency food inventory, in case of a disruption in the normal delivery from the production center.

Emergency Feeding Menu:

An emergency feeding menu is dependent on availability of utilities, food inventory, and number of food service workers. A menu that requires a minimal number of staff for preparation and assembly is recommended when planning for a worst case scenario.

Points S/U J. Sanitation Maximum score of 12 points Problems Identified

Standard Drawers, racks, carts, etc. are clean

Referance ServSafe ® Coursebook 6 th

ed. (pg. 12-6, 12-11)

Criteria Clean and sanitize drawers and shelves before clean items are stored.

Clean and sanitize trays and carts used to carry clean tableware and utensils. Do this daily or as often as necessary.

Correction Action Date of Completion

Correction Action Date of Completion

Standard Food slicer is clean to sight and touch and sanitized between uses

Referance ServSafe ® Coursebook 6 th

ed. (pg. 9-5), US FDA Retail Food Protection Guidance & Regulation, May 13, 2017

Criteria

Utensils should be cleaned and sanitized at least once every four hours during continuous use.

Clean and sanitize slivers per manufacturer’s instructions at least once every four hours to prevent the growth of disease-causing bacteria. Deli slicers commonly used in retail and foodservice establishments to slice meats, cheeses and produce may become difficult or impossible to properly clean and sanitize after a period of use. Failure to adequately clean and sanitize all surfaces of a deli slicer can contaminate food and cause illnesses or death. Simply wiping down a slicer to remove visible debris is not a substitute for thoroughly cleaning and sanitizing the equipment.

Standard All equipment is clean to sight and touch – serving lines, shelves, cabinets, ovens, ranges, fryers, steam equipment, etc.

Referance ServSafe ® Coursebook 6 th

ed. (pg. 12-7, 12-12)

Criteria

Clean and sanitize all work surfaces, equipment, and utensils after each task.

Surfaces that come in contact with food must be smooth, and easy to clean.

Equipment surfaces that are not designed to come in contact with food, but which are exposed to splash, spillage, or other food soiling, or that require frequent cleaning, must be designed and constructed to allow easy cleaning and maintenance.

All areas of the operation need to be kept clean. Tables should always be kept clean.

Standard Small equipment is inverted, covered, or otherwise protected from dust or contamination when stored

Referance ServSafe® Coursebook 6 th

ed. (pg. 12-11)

Criteria

Once tableware, utensils, and equipment are clean and sanitary, store them so they stay that way.

Store glasses and cups upside down. Store flatware and utensils with handles up so employees can pick them up without touching food-contact surfaces.

Keep the food-contact surfaces of clean-in-place equipment covered until ready for use.

Store tableware and utensils at least six inches off the floor. Keep them covered or otherwise protected from dirt and condensation.

Standard Exhaust hood and filters are clean

Referance ServSafe ® Coursebook 6 th

ed. (pg. 11-17)

Criteria

Hood filters or grease extractors must be tight-fitting and easy to remove, and should be cleaned on a regular basis. Thorough cleaning of the hood and ductwork should also be done periodically by a professional company.

Since so much air is moved through exhaust hoods, clean air must be taken in to replace it. This replacement air is called make-up air, which must be replaced without creating drafts. All outside air intakes must be screened to keep pests out.

In many areas of the U.S., clean-air ordinances restrict the use of exhaust fans. Exhaust air containing food odors, smoke and grease might have to be purified by filters or other devices. It is the establishment’s responsibility to see that the ventilation system meets local regulations.

Standard Kitchen garbage cans are emptied when necessary and clean

Referance ServSafe ® Coursebook 6 th

ed. (pg. 11-17)

Criteria Garbage should be removed from food-preparation areas as soon as possible to prevent odors, pests, and possible contamination. Garbage containers should be cleaned frequently and thoroughly. Both the inside and outside of the containers must be cleaned.

Standard Loading dock and area around dumpster is clean

Referance ServSafe ® Coursebook 6 th

ed. (pg. 13-4)

Criteria

All areas of your operation need to be kept clean. Pay attention to the exterior of the facility too. Dirty receiving docks and garbage areas can attract pests.

Check the grounds at least daily, pick up trash, and sweep walkways. Clean garbage areas as often as necessary to prevent odors or trash from attracting pests.

Clean up spills around garbage containers immediately.

Standard Dumpster is closed

Referance ServSafe ® Coursebook 6 th

ed. (pg. 11-17, 13-4)

Criteria Outdoor trash receptacles should be kept covered at all times, except during cleaning.

Cover all outdoor garbage containers.

Standard Utensils are scraped and soaked before being washed

Referance ServSafe ® Coursebook 6 th

ed. (pg. 12-9)

Criteria Scrape, rinse, or soak items before washing. Presoak items containing dried-on food.

Total

Score

Total Points

Earned