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 □ July 2018 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: July, 2018 REFRIGERATED STORAGE Corrective Actions Taken Date Yes All food is stored properly to allow for good □ No air circulation; shelves not lined; stored at □ least 6 inches off the floor. N/A □ Yes All non-perishable food is properly labeled □ No with received or pack date (month/year). □ Produce is labeled with month/day. N/A □ Yes □ FIFO procedure is used for all refrigerated No □ stock. N/A □
□ 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. July 2018 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: July, 2018 REFRIGERATED STORAGE Corrective Actions Taken Date □ Yes □ No □ N/A All food is stored properly to allow for good air circulation; shelves not lined; stored at least 6 inches off the floor. □ Yes □ No □ N/A All non-perishable food is properly labeled with received or pack date (month/year). Produce is labeled with month/day. □ Yes □ No □ N/A FIFO procedure is used for all refrigerated stock.
1819-pt3haccppln-transp-monit.docx