Food Service Manager Self-Inspection Checklist
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Food Service
Manager Self-Inspection Checklist
__________________________________
__________________________________
Date
Observer
Use this checklist once a week to determine areas in your operation requiring corrective action. Record
corrective action taken and keep completed records in a notebook for future reference.
Personal Dress and Hygiene
Yes No Corrective Action
Yes No Corrective Action
Employees wear proper uniform including
Hands are washed thoroughly using proper
_____________
______________
proper shoes……………………………………
hand-washing procedures at critical points……
Hair restraint is worn………………………….
_______________
Smoking is observed only in designated areas
away from preparation, service, storage, and
Fingernails are short, unpolished, and clean…..
_______________
______________
warewashing areas…………………………….
Jewelry is limited to watch, simple earrings,
Eating, Drinking, or chewing gum are
and plain ring………………………………….
_______________
observed only in designated areas away
from work areas……………………………….
_______________
Hands are washed or gloves are changed at
critical points…………………………………..
_______________
Employees take appropriate action when
coughing or sneezing…………………………
_______________
Open sores, cuts, or splints and bandages on
hands are completely covered while
Disposable tissues are used and disposed of
handling food………………………………….
_______________
When coughing/blowing nose………………..
______________
Food Storage and Dry Storage
Yes No Corrective Action
Yes No Corrective Action
Temperature is between
There is no bulging or leaking canned
50º F and 70º F………………………………...
_______________
goods in storage……………………………….
________________
All food and paper supplies are 6 to 8 inches
Food is protected from contamination…………
________________
off the floor……………………………………
_______________
All surfaces and floors are clean………………
________________
All food is labeled with name and
delivery date…………………………………..
_______________
Chemicals are stored away from food and
other food-related supplies…………………….
________________
The FIFO (First In, First Out) method of
Inventory is being practiced…………………..
_______________
Large Equipment
Yes No Corrective Action
Yes No Corrective Action
Food slicer is clean to
All other pieces of equipment are clean to
sight and touch…………………………………
_______________
sight and touch – equipment on serving
lines, storage shelves, cabinets, ovens, ranges,
Food slicer is sanitized between uses when
fryers, and steam equipment………………….
_______________
used with potentially hazardous foods………..
_______________
Exhaust hood and filters are clean…………….
_______________
Refrigerator, Freezer, and Milk Cooler
Yes No Corrective Action
Yes No Corrective Action
Thermometer is conspicuous
Proper procedures have been
and accurate…………………………………...
______________
practiced……………………………………...
_______________
Temperature is accurate for piece
All food is properly wrapped, labeled,
of equipment………………………………….
______________
and dated……………………………………....
______________
Food is stored 6 inches off floor in walk-ins....
______________
The FIFO (First In, First Out) method of
Inventory is being practiced…………………
_________________
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