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 □ Any opened ingredients are stored in Yes □ durable, food-grade containers, properly No □ covered and labeled with the amount and N/A □ date (CLAD). Yes □ Out dated leftover menu items and No □ ingredients are discarded. N/A □ Yes □ All refrigeration units, including milk boxes No □ are clean. N/A □ May 2019 MONTHLY SAFETY INSPECTION -- WEEK THREE 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: May, 2019 FREEZER 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 food is properly labeled with received or No □ pack date (month/year) N/A □ Yes □ No FIFO procedure is used for all FROZEN stock. □ N/A □
□ 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. □ Yes □ No □ N/A Any opened ingredients are stored in durable, food-grade containers, properly covered and labeled with the amount and date (CLAD). □ Yes □ No □ N/A Out dated leftover menu items and ingredients are discarded. □ Yes □ No □ N/A All refrigeration units, including milk boxes are clean. May 2019 MONTHLY SAFETY INSPECTION -- WEEK THREE 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: May, 2019 FREEZER 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 food is properly labeled with received or pack date (month/year) □ Yes □ No □ N/A FIFO procedure is used for all FROZEN stock.
1819-pt3haccppln-transp-monit.docx