Corrective Actions Taken Date Yes □ All cold and holding equipment is functioning to No □ maintain correct food temperatures. N/A □ Yes □ All holding equipment is properly cleaned and No □ sanitized when returned. N/A □ 2018 July MONTHLY SAFETY INSPECTION -- WEEK FOUR NOTE: This is one of a series of four forms. It is recommended one form be completed each week. Directions: Complete this checklist as part of your monthly food safety inspection cycle. Refer to Part 1: Prerequisite Programs and Safe Food Handling for specific information about the standards which must be met to answer “Yes”. If you answer “No” to any of the items, you must take corrective action. Record the corrective actions taken in the space beside each observation. Signature of Person in Charge: Date Inspection Completed: July, 2018 FOOD PREPARATION Corrective Actions Taken Date Yes □ Fruits and vegetables are properly washed before No □ preparation or service. N/A □ Yes □ Ice used to chill food or beverages is never used as a No food ingredient. □ N/A □ Yes A cleaned and sanitized container(s) and ice scoop(s) □ No is used to dispense ice. □ N/A □ Food preparation utensils (cutting boards, knives, Yes □ measuring utensils, etc.) are clean, sanitary, and well No □ maintained. N/A □ FACILITIES EQUIPMENT Corrective Actions Taken Date Yes □ Food Preparation Equipment (Mixer, Slicer, Robot No Coupe, VCM, Food Chopper, etc.) is clean and well □ maintained. N/A □ Yes □ Cooking and Holding Equipment (Ovens, steamers, No □ braising pans, kettles, refrigerators, freezers, hot N/A holding cabinets, etc.) is clean and well maintained. □
Corrective Actions Taken Date □ Yes □ No □ N/A All cold and holding equipment is functioning to maintain correct food temperatures. □ Yes □ No □ N/A All holding equipment is properly cleaned and sanitized when returned. July 2018 MONTHLY SAFETY INSPECTION -- WEEK FOUR NOTE: This is one of a series of four forms. It is recommended one form be completed each week. Directions: Complete this checklist as part of your monthly food safety inspection cycle. Refer to Part 1: Prerequisite Programs and Safe Food Handling for specific information about the standards which must be met to answer “Yes”. If you answer “No” to any of the items, you must take corrective action. Record the corrective actions taken in the space beside each observation. Signature of Person in Charge: Date Inspection Completed: July, 2018 FOOD PREPARATION Corrective Actions Taken Date □ Yes □ No □ N/A Fruits and vegetables are properly washed before preparation or service. □ Yes □ No □ N/A Ice used to chill food or beverages is never used as a food ingredient. □ Yes □ No □ N/A A cleaned and sanitized container(s) and ice scoop(s) is used to dispense ice. □ Yes □ No □ N/A Food preparation utensils (cutting boards, knives, measuring utensils, etc.) are clean, sanitary, and well maintained. FACILITIES EQUIPMENT Corrective Actions Taken Date □ Yes □ No □ N/A Food Preparation Equipment (Mixer, Slicer, Robot Coupe, VCM, Food Chopper, etc.) is clean and well maintained. □ Yes □ No □ N/A Cooking and Holding Equipment (Ovens, steamers, braising pans, kettles, refrigerators, freezers, hot holding cabinets, etc.) is clean and well maintained.
1819-pt3haccppln-transp-monit.docx