Food Service Manager Self-Inspection Checklist Page 2
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Unit is clean…………………………………..
______________
Food Handling
Yes No Corrective Action
Yes No Corrective Action
Frozen food is thawed under refrigeration
Food is handled with utensils, clean gloved
or in cold running water……………………….
_______________
hands, or clean hands………………………….
_______________
Utensils are handled to avoid touching parts
Food is not allowed to be in the
that will be in direct contact with food………..
_______________
“temperature danger zone” for more
than 4 hours……………………………………
_______________
Reusable towels are used only for sanitizing
Equipment surfaces and not for drying hands,
Food is tasted using proper method……………
_______________
Utensils, floor, etc……………………………..
_______________
Food is not allowed to become
cross-contaminated…………………………….
_______________
Utensils and Equipment
Utensils and Equipment
Yes No Corrective Action
Yes No Corrective Action
All small equipment and utensils, including
Thermometers are washed and sanitized
cutting boards, are sanitized between uses…….
_______________
between each use……………………………...
_______________
Small equipment and utensils are air dried……
_______________
Can opener is clean to sight and touch………..
_______________
Work surfaces are clean to sight and touch……
_______________
Drawers and racks are clean…………………..
_______________
Work surfaces are washed and sanitized
Small equipment is inverted, covered,
between uses……………………………………
_______________
or otherwise protected from dust or
contamination when stored……………………
_______________
Hot Holding
Yes No Corrective Action
Yes No Corrective Action
Unit is clean……………………………………
_______________
Temperature of food being held is
above 140º F…………………………………..
_______________
Food is heating to 165º F before placing in
_________
hot holding……………………………………. .
_______________
Food is protected from contamination………...
Cleaning and Sanitizing
Yes No Corrective Action
Yes No Corrective Action
Three-compartment
If heat sanitizing, the utensils are allowed
sink is used……………………………………
________________
to remain immersed in 170º F water for
30 seconds……………………………………..
_______________
Three-compartment sink is properly set up
for warewashing (wash, rinse, sanitize)……….
_______________
If using chemical sanitizer, it is the
proper dilution………………………………….
_______________
Chlorine test kit or thermometer is used to
The water is clean and free of grease
check sanitizing rinse………………………….
_______________
and food particles………………………………
_______________
The water temperatures are accurate……….....
________________
The utensils are allowed to dry………………...
_______________
Wiping cloths are stored in sanitizing
Solution while in use…………………………...
_______________
Garbage Storage and Disposal
Yes No Corrective Action
Yes No Corrective Action
Kitchen garbage cans
Loading dock and area around dumpster
are clean………………………………………..
_______________
are clean……………………………………….
_______________
Garbage cans are emptied as necessary……….
_______________
Dumpster is closed……………………………
________________
Boxes and containers are removed from site….
_______________
Pest Control
Yes No Corrective Action
Yes No Corrective Action
Screens are on open windows and doors
No evidence of pests
are in good repair……………………………..
_______________
is present……………………………………….
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