QA_Checklist.pdf

CHECKLIST

Kitchen Attendant Checklist Personnel Sat Sun Comments

> Did the contractor submit the employee list 3 days prior to RSD? XXXX

> Is contractor supervisor present?

Do all contract personnel have appropriate food handler training & certificates?

Do all contract personnel appear to be in good health, free of open sores, boils, cold and flu like symptoms?

Are all contract personnel wearing the proper clothing and is it clean and neat?

> Are all contract personnel wearing the proper hair/beard restraints?

Have all contract personnel removed prohibited jewelry, polish, artificial nails or any item that could be a food safety hazard?

Are contractors’ hands and nails clean, with nails not to extend past the finger tips and free of artificial nails, polish?

Are contract personnel free from the influence of alcohol and illegal drugs?

Pre Meal Checklist

> Are the doors and foyer cleaned?

> Are customer restrooms cleaned?

> Are dining tables and chairs cleaned and arranged per diagram?

> Are napkin holders and comment cards been stocked?

> Are all window ledges and floors free of debris?

> Has the Dish Machine been assembled properly?

> Are the anti‐slip mats in place and racks stacked properly?

> Has the utensil pre‐rinse been made?

> Are the wash, rinse and sanitize sinks set up properly?

During the Meal Checklist

> Are dishes being properly scraped, pre‐rinsed and washed?

Did contract personnel check that the dish machine is properly washing and sanitizing dishes? (Proper Temps)

Are contract personnel separating the dirty dish loader and the clean dish unloader tasks?

Is trash being emptied and boxes broken down and disposed of in a timely manner?

> Is tray dump area moving fast enough to avoid line back‐ups?

> Is tray dump area being kept clean and mopped as needed?

> Are tables being cleaned as needed throughout the meal?

> Are clean dishes being replenished as needed?

G = 95% or > Satisfactory Y = 85-95% Satisfactory with comments R = 85% or < Unsatisfactory Label each item appropriately

Are items from the 3 comp. sink being air dried as much as possible and put away in the proper labeled locations?

> Are all spills being cleaned up in a timely manner?

> Are the serving lines being kept clean throughout the meal period?

> Are all contract personnel courteous to the patrons?

Post Meal Tasks (Drink Line)

> Are salad bars unplugged and cleaned?

> Are drink line drain covers cleaned and replaced?

> Are all fountain drink dispensing equipment cleaned?

> Are coffee urns cleaned?

> Is coffee brewer cleaned and all 4 switches on brewer are off? XXXX

> Are milk merchandisers cleaned?

Post Meal Tasks (Main Line)

Is the main line counter, under counter and steam table cleaned and off?

> Are the cold wells off and cleaned

> Is the cold display case off and cleaned and off? XXXX

> Is ice cream machine exterior cleaned? XXXX

> Are hot holding cabinets cleaned and off?

> Are pass thru refrigerators cleaned? XXXX

Are pass thru refrigerators empty and clean to include interior, exterior and door seals? XXXX

> Has all glass on equipment been cleaned?

Post Meal Tasks (Short Line)

Is the short line counter, under counter and steam table cleaned and off?

> Are heat lamps cleaned?

> Are cold wells off and cleaned?

> Are hot holding cabinets cleaned?

> Are the ventilation hoods cleaned inside and out? XXXX

> Are pass thru refrigerators cleaned? XXXX

Are pass thru refrigerators empty and clean to include interior, exterior as well as door seals? XXXX

Post Meal Tasks (Kitchen)

> Are all items stored in their proper locations?

> XXXX

> Are the floor troughs clean with catch screens clean?

> Have the floor drain grates been cleaned? XXXX

> Are all hand wash sinks clean?

> Are all non‐food contact stainless steel surfaces polished?

> Has the vegetable prep sink been wash, rinsed and sanitized?

> Has the walk in walls and door to include seal been cleaned?

> Has the walk‐in been swept and mopped? XXXX

> Have all floors been swept, deck brushed (as needed) and mopped? XXXX

> Are all towels accounted for?

Closing Checklists

> Are 3 comp sinks and surrounding counters clean?

> Have all clean dishes been put away?

> Have floors in dishwashing area been swept and mopped?

> Is all trash and cardboard (broken down) and taken out?

> Are paper towelss, salt, pepper and comment cards been stocked?

Have all the tables and chairs been cleaned with all‐purpose cleaner (if needed) and then sanitized? XXXX

> Are all the tables and chairs properly arranged per diagram?

> Has the dining area tile been cleaned with the floor scrubbers? XXXX

Have both customer and employee restrooms been cleaned to include toilets, urinals, sinks partitions, and floors?

Have the feminine napkin trash been emptied and the hand soap, toilet paper and paper towels been filled?

> Has hallway between employee restrooms been swept and mopped?

> Has dish machine been shut off, drained, disassembled and cleaned?

> Have all dishes on racks and dollies been covered with plastic?

> Are all mats clean, rolled up and stowed properly?

Did contract personnel complete all tasks required in PWS without government assistance?

Completion Date/Time

Day:___________Date:___________________Time:____________

Day:___________Date:___________________Time:____________

Completion Agreement XXXX

Signed________________________________________________ XXXX

Government POC XXXX

Signed________________________________________________

Contractor

Date: