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Restaurant Inspection Checklist

Client:

Date:

Location Address:

A vital part of loss control is the recognition and removal or correction of unsafe activities or conditions before a loss occurs. This checklist provides you with a tool to identify some area that might need attention. A “NO” response to any question indicates corrective action may be necessary. This survey form should be completed at least quarterly, and reviewed by the various levels of management to assure the unsafe acts/conditions are corrected and follow-ups are scheduled to see if the correction(s) accomplishes it purpose. Additional measures may be required beyond those identified by this checklist.

Restaurant and Food Operations:

  • 1)

    Kitchen waste materials stored in containers with tight-fitting lids, kept in designated areas and removed by carts to compactor or dumpster.................................

  • 2)

    Operable automatic dry-chemical extinguishing system in hood and duct above ranges, grills and fat fryers?

  • 3)

    Extinguishing heads capped to prevent a cooking build-up?............................................

  • 4)

    Extinguishing system’s manual pull switches located away from cooking equipment?....

  • 5)

    Extinguishing system(s) cleaned at least quarterly by qualified service contractor?........

  • 6)

    Fuel supply for cooking equipment has an automatic shut-off valve when extinguishing system activates?.......................................................................................

  • 7)

    Deep-fat fryer units controlled and provided with high-temperature shut-offs; overflow gutters provided?............................................................................................................

  • 8)

    Filters in exhaust systems(s) cleaned daily or quarterly?...............................................

  • 9)

    Floors adjacent to deep-fat fryers dry and free of grease?...........................................

  • 10)

    Floors around sink mopped dry?..................................................................................

  • 11)

    Floors adjacent to soft-drink syrup tanks cleaned regularly…………………………….

  • 12)

    Knives placed in proper storage area when not in use?..............................................

  • 13)

    Proper guards on meat slicing machines in place when in use?.................................

  • 14)

    Are there proper cleaning and training procedures for the meat slicer?.....................

  • 15)

    Main shut-off valves (water, gas) free from obstruction?............................................

Yes

No

N/A

Food Handling Practices:

  • 1)

    Perishable or potentially hazardous foods properly stored and held at the right temperature?................................................................................................................

  • 2)

    Cutting boards washed and sanitized whenever the use switches between raw food and cooked or ready-to-serve food?............................................................................

  • 3)

    Employees wash hands after wiping tables and busing soiled dishes, before handling place-settings?..............................................................................................................

Yes

No

N/A

1

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