The FIFO (First In, First Out) method of inventory management is □ □ used. □ □ There are no bulging or leaking canned goods. □ □ Food is protected from contamination. □ □ All food surfaces are clean. Chemicals are clearly labeled and stored away from food and food- □ □ related supplies. □ □ There is a regular cleaning schedule for all food surfaces. □ □ Food is stored in original container or a food grade container. CLEANING AND SANITIZING Yes No Corrective Action □ □ Three-compartment sink is properly set up for ware washing. Dishmachine is working properly (gauges and chemicals are at □ □ recommended levels). □ □ Water is clean and free of grease and food particles. □ □ temperatures are correct for washing and rinsing. If heat sanitizing, the utensils are allowed to remain immersed in □ □ ºF 171 water for 30 seconds. If using a chemical sanitizer, it is mixed correctly and a sanitizer strip □ □ is used to test chemical concentration. □ □ Smallware and utensils are allowed to air dry. □ □ Wiping cloths are stored in sanitizing solution while in use. UTENSILS AND EQUIPMENT Yes No Corrective Action All small equipment and utensils, including cutting boards and □ □ knives, are cleaned, sanitized, and allowed to air dry before use. □ □ Work surfaces are cleaned and sanitized before use. □ □ Thermometers are cleaned and sanitized each use. □ □ Thermometers are calibrated on a routine basis. □ □ Can opener is cleaned and sanitized before use. □ □ Drawers and racks are cleaned and sanitized before use. utensils are handled in a manner to prevent contamination of □ □ that will be in direct contact with food or a person’s mouth. LARGE EQUIPMENT Yes No Corrective Action □ □ Food slicer is cleaned and sanitized after every use. □ □ Exhaust hood and filters are clean.
The FIFO (First In, First Out) method of inventory management is used. □ □ There are no bulging or leaking canned goods. □ □ Food is protected from contamination. □ □ All food surfaces are clean. □ □ Chemicals are clearly labeled and stored away from food and food- related supplies. □ □ There is a regular cleaning schedule for all food surfaces. □ □ Food is stored in original container or a food grade container. □ □ CLEANING AND SANITIZING Yes No Corrective Action Three-compartment sink is properly set up for ware washing. □ □ Dishmachine is working properly (gauges and chemicals are at recommended levels). □ □ Water is clean and free of grease and food particles. □ □ temperatures are correct for washing and rinsing. □ □ If heat sanitizing, the utensils are allowed to remain immersed in 171 ºF water for 30 seconds. □ □ If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration. □ □ Smallware and utensils are allowed to air dry. □ □ Wiping cloths are stored in sanitizing solution while in use. □ □ UTENSILS AND EQUIPMENT Yes No Corrective Action All small equipment and utensils, including cutting boards and knives, are cleaned, sanitized, and allowed to air dry before use. □ □ Work surfaces are cleaned and sanitized before use. □ □ Thermometers are cleaned and sanitized each use. □ □ Thermometers are calibrated on a routine basis. □ □ Can opener is cleaned and sanitized before use. □ □ Drawers and racks are cleaned and sanitized before use. □ □ utensils are handled in a manner to prevent contamination of that will be in direct contact with food or a person’s mouth. □ □ LARGE EQUIPMENT Yes No Corrective Action Food slicer is cleaned and sanitized after every use. □ □ Exhaust hood and filters are clean. □ □
NDHACCP2018001.docx