Corrective Actions Taken Date All food is stored properly with no signs of Yes □ tampering and/or counterfeiting. Canned foods No □ have no swollen ends, leaks, rust, or dents. Dry N/A □ food packaging is clean and in good condition. Yes □ All food is properly labeled with received or pack No date (at least month/year). Foods are not past □ the expiration dates. N/A □ Yes □ No FIFO procedure is used for all dry food storage. □ N/A □ Yes □ All food is stored on clean shelving at least 6 No □ inches off the floor. N/A □ Yes □ Food stored in durable, food-grade containers No □ and not in direct sunlight. N/A □ Yes □ Cleaning supplies/other chemicals stored No separately from all food, dishes, utensils, linens, □ and single-use items. N/A □ HAZARD COMMUNICATIONS Corrective Actions Taken Date All hazardous chemicals properly marked. Yes □ supplies and hazardous chemicals are in No □ their original containers OR clearly labeled on the N/A □ side with the specific name of the contents. Yes □ MSDS book located for easy employee reference. No □ Employees are reminded of MSDS information. N/A □ January 2019 MONTHLY SAFETY INSPECTION -- WEEK TWO 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: January, 2019 REFRIGERATED STORAGE Corrective Actions Taken Date
Corrective Actions Taken Date □ Yes □ No □ N/A All food is stored properly with no signs of tampering and/or counterfeiting. Canned foods have no swollen ends, leaks, rust, or dents. Dry food packaging is clean and in good condition. □ Yes □ No □ N/A All food is properly labeled with received or pack date (at least month/year). Foods are not past the expiration dates. □ Yes □ No □ N/A FIFO procedure is used for all dry food storage. □ Yes □ No □ N/A All food is stored on clean shelving at least 6 inches off the floor. □ Yes □ No □ N/A Food stored in durable, food-grade containers and not in direct sunlight. □ Yes □ No □ N/A Cleaning supplies/other chemicals stored separately from all food, dishes, utensils, linens, and single-use items. HAZARD COMMUNICATIONS Corrective Actions Taken Date □ Yes □ No □ N/A All hazardous chemicals properly marked. supplies and hazardous chemicals are in their original containers OR clearly labeled on the side with the specific name of the contents. □ Yes □ No □ N/A MSDS book located for easy employee reference. Employees are reminded of MSDS information. January 2019 MONTHLY SAFETY INSPECTION -- WEEK TWO 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: January, 2019 REFRIGERATED STORAGE Corrective Actions Taken Date
1819-pt3haccppln-transp-monit.docx