B02 Attachment 3 - Food Service Inspection Sheets.pdf

Stations and Menu standards

YES /NO FOOD SERVICE OPERATING STANDARDS

COMMENTS/CORRECTIVE

ACTION, IF NEEDED

☐ ☐ Each food station/area is staffed and operational ten minutes prior to the designated hours of operation.

☐ ☐ Each food station/area remains staffed during the duration of the service period.

☐ ☐ Personnel have knowledge of the products being served and the ability to answer customer questions or direct customers to a designated person to answer questions.

☐ ☐ Self-service stations are fresh and well-stocked throughout the entire serving periods.

☐ ☐ All foods are attractive in appearance and correct in temperature and consistency. Items are crisp, moist, dry, tender, etc., as may be appropriate in each case

☐ ☐ During the serving period, easy-to-read menus with item, price, and nutritional value are listed and prominently displayed.

☐ ☐ Menus are posted at or near the café entrances and near the service points.

Food Service, Customer Service and Menu Inspection

Inspection Date/Time: _____________________________________________

Inspected By: _____________________________________________

Inspection Location: ______________________________________________

☐ ☐ Menu items are immediately removed from the posted menu once it is sold out

☐ ☐ All customer signage, menus, etc. is printed (no handwritten signs are allowed)

Personnel Standards

COMMENTS/CORRECTIVE

ACTION, IF NEEDED

☐ ☐ All employees are sober, conscientious, neat, and courteous. All employees are free of communicable diseases.

☐ ☐ The general manager or assistant general manager is onsite for the duration of time the cafeteria is open.

General Service Standards General

YES /NO FOOD SERVICE OPERATING STANDARDS

COMMENTS/CORRECTIVE

ACTION, IF NEEDED

☐ ☐ All employees are following the protocols as described in the most recent FDA Food Code and District of Columbia Department of Health regulations.

Food Storage

COMMENTS/CORRECTIVE

ACTION, IF NEEDED

☐ ☐ Food is kept at least 6” off the ground

☐ ☐ Food is stored in a clean, dry location that is not exposed to contamination, all stored food items are properly covered.

☐ ☐ Containers are labeled with the food name and delivery/first use date.

☐ ☐ Chemicals and food are separated.

☐ ☐ Food is stored using the FIFO (First In, First Out) method.

☐ ☐ Raw foods are separate from cooked foods.

☐ ☐ Food is being protected from dirt, unnecessary handling, over-head leakage, and other forms of contamination.

Food Preparation

COMMENTS/CORRECTIVE

ACTION, IF NEEDED

☐ ☐ Food is protected from cross-contamination.

☐ ☐ Staff uses gloves, clean hands, or utensils when handling food.

☐ ☐ Tasting utensils are not used more than once before being cleaned.

☐ ☐ Food products are being thawed in one of the following methods only: a) in refrigeration units, b) under cold running, potable water of sufficient velocity flush loose food particles, c) in a microwave oven, d) as part of the cooking process.

☐ ☐ Food is heated to the correct temperature to remove all bacteria before being placed in the hot holding area.

☐ ☐ Rapid cooling and reheating procedures used for all perishable foods.

☐ ☐ Frozen food is maintained in a frozen state.

☐ ☐ Potentially hazardous foods are maintained below 41°F or above 135°F.

☐ ☐ A thermometer, accurate to + or - 2°F, is provided either as an integral part of the refrigerator (dial outside) or is located inside each unit at its warmest point in a visible location.

☐ ☐ An accurate metal probe thermometer or thermocouple, suitable for measuring food temperatures, is readily available and is being used to check food temperatures.

Personnel

COMMENTS/CORRECTIVE

ACTION, IF NEEDED

☐ ☐ Employees wash their hands with soap and warm water for at least 20 seconds for any of the following reasons: a) before starting work, b) immediately after using the restroom, c) between tasks, d) any time needed to prevent food contamination.

☐ ☐ Employees handling food or utensils have no open sores and are not sick.

☐ ☐ Employees are wearing clean outer garments and proper, closed-toed shoes.

☐ ☐ Hair of employees is properly confined.

☐ ☐ Eating and smoking are limited to designated areas away from food prep areas.

☐ ☐ Restrooms are not used for the storage of food, equipment, or supplies.

☐ ☐ Employees are wearing gloves when handling ready-to-eat foods.

☐ ☐ Wet rags are kept completely submerged in sanitizing solution.

Sanitizer solution is of proper concentration.

Cleanliness Standards

COMMENTS/CORRECTIVE

ACTION, IF NEEDED

☐ ☐ Walls, ceilings, furnishings, fixtures, and equipment are maintained in a clean, neat, sanitary and safe condition in accordance with the provisions and recommendations contained in the most recently published FDA Food Code.

☐ ☐ All floors are swept & mopped and are free from debris and grease buildup, including walk-ins. Surface vents of drains are unclogged.

☐ ☐ Equipment is cleaned. No grease or grime build-up on, underneath or behind any equipment.

☐ ☐ Exhaust hoods over cooking equipment (exterior and interior up to and including filters, excluding ducts) are clean and free from grease/dust buildup.

☐ ☐ Steam wells are emptied and cleaned at the end of each day.

☐ ☐ Cafeteria dining areas in a clean and neat, in a spillage-free condition. Dining area floors and carpeting in “broom clean” and spillage-free condition after service periods.

☐ ☐ In the dining area, exterior surfaces of all furniture are free of dust, dirt, debris, spillage, stains, foreign substances, posted printed matter and anything that might contribute either to potential food contamination or degeneration in the appearance of the furniture.

Cleaning and Preventative Maintenance Inspection

Inspection Date/Time: _____________________________________________

Inspected By: _____________________________________________

Inspection Location: _____________________________________________

☐ ☐ Doors are free of dust, spillage, dirt, splash marks and spotting.

☐ ☐ Stainless steel food preparation and serving tables, counters, and other external surfaces are free of dirt, dust, debris, grease buildup, algae and encrustation.

☐ ☐ Condiment station is clean and free of spills or buildup

☐ ☐ Employees’ locker rooms and toilets are cleaned and maintained.

☐ ☐ Tables and chairs in the dining area are being cleaned continuously throughout the serving periods

Cleaning and Preventative Maintenance

COMMENTS/CORRECTIVE

ACTION, IF NEEDED

☐ ☐ Floors are power washed monthly to ensure no buildup on tiles or grout.

☐ ☐ Combi Ovens are cleaned, at minimum, three times weekly following manufacturer guidelines for utilization of wave clean and rinse cartridges.

☐ ☐ Wash down system for exhaust hood is run daily in main kitchen and serving line.

☐ ☐ Equipment is pulled back and cleaned behind monthly.

☐ ☐ Convection ovens are cleaned weekly, including walls, doors and racks.

☐ ☐ De-lime sinks and steam wells weekly.

☐ ☐ Ice machines are cleaned and sanitized quarterly.

☐ ☐ Clean floor drains, with approved cleaner, weekly.

Trash and Recycling

YES /NO FOOD SERVICE OPERATING STANDARDS

COMMENTS/CORRECTIVE

ACTION, IF NEEDED

☐ ☐ Trash is appropriately removed, either when full and/or at the end of each day from dining areas, serving line and kitchen.

☐ ☐ Trash receptacles are of hard non-toxic plastic material. Single service plastic liners are used with these receptacles. Interior and exterior of receptacles are cleaned daily.

☐ ☐ All food waste and scrapes are being collected for composting.

☐ ☐ Grease containers and surrounding space are clean and orderly.

Grease containers are waterproof, vermin-proof, covered with working lid, and well-labeled to indicate what should be deposited in the container.

☐ ☐ Recycled products are separated in the kitchen and in the dining area and properly disposed of at the loading dock.

☐ ☐ One attendant dedicated to trash removal and spillage cleanup during the hours of 11:00am and 2:30pm