Yes □ No Recyclables are properly stored □ N/A □ Yes □ Insecticides and rodent traps properly used in No □ and near the garbage and waste area. N/A □ Yes □ No □ Only pest control products labeled for use in N/A food-handling areas are used. □ Yes □ No □ Trapping devices or other means of pests control N/A properly maintained and used. □ Yes □ Pesticides kept in their original containers and No □ stored properly. N/A □ 2019 February MONTHLY SAFETY INSPECTION -- WEEK 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: February, 2019 DRY STORAGE 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 □ No □ N/A Recyclables are properly stored □ Yes □ No □ N/A Insecticides and rodent traps properly used in and near the garbage and waste area. □ Yes □ No □ N/A Only pest control products labeled for use in food-handling areas are used. □ Yes □ No □ N/A Trapping devices or other means of pests control properly maintained and used. □ Yes □ No □ N/A Pesticides kept in their original containers and stored properly. February 2019 MONTHLY SAFETY INSPECTION -- WEEK 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: February, 2019 DRY STORAGE 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.
1819-pt3haccppln-transp-monit.docx