-
1
-Valid license to operate; non-transferable
-
*2
PIC present, demonstration of knowledge, performs duties
-
3
Special processes (Variance, ROP, shellfish tanks, HACCP)
-
*4
Ill workers? PIC & EMP responsibilities: Report symptoms and diagnosis; restrict/exclude (removal, retain, or adjust)
-
*5
Hands clean, washed, maintained; hand antiseptics
-
*6
No bare hand contact with RTE foods or alternate methods; Glove limitations
-
7
Adequate hand wash facilities: supplied, accessible; toilets properly supplied
-
*8
Food, water, ice obtained from approved source
-
*9
Food in good condition, safe, unadulterated, segregated
-
*10
Required records (shellstock tags, parasite destruction)
-
*11
Food separated/protected; proper tasting procedures; self-serve operations; single service use when required
-
12
Disposition of returns, previously served, reconditioned, unsafe food.
-
13
Prohibited animals; prohibited food operation locations
-
14
Sinks used for intended purposes
-
15
Food equipment; improper use, operation (materials, design)
-
16
Insects, rodents, and other pest control
-
*17
Cooking time and temperatures; plant food cooking
-
*18
Reheating procedures for hot holding
-
*19
Cooling time and temp; cooling methods
-
*20
Hot holding temps; received at proper temp.
-
*21
Cold holding temps; received at proper temp
-
22
Date marking and disposition
-
*23
Time as public health control, procedures/ records
-
*24
Non-continuous cooking process/partial cook
-
25
Adequate facilities/equipment to maintain food temps
-
26
Probe thermometers provided and accurate
-
27
Consumer advisory, child menu, allergen label
-
28
Pasteurized food used; prohibited food not offered; pasteurized eggs used where required
-
29
Food additives; approved, properly used
-
30
Toxic substances properly identified, stored, used
-
31
Warewashing, sanitize equipment: Design, supplies, operated; test strips, temp gages, alarms
-
32
Warewashing; sanitize at ppm/temp
-
33
Food contact surfaces of equipment and utensils clean
-
34
Water: adequate pressure, sufficient capacity
-
35
Plumbing sewage system: design, approved, installed
- Cross connection prohibited
- Air gaps, disposal
-
36
Approved thaw methods; actively cooling containers stored properly
-
37
Thermometers provided, accurate, conspicuous
-
38
Food properly labeled, original container, honestly presented
-
39
Contamination prevented during food prep, storage, and display; washing fruits/vegetables
-
40
Personnel: clean, jewelry, hair restraints, FH permits
-
41
Eating drinking, tobacco use; no discharge from eyes, mouth, nose, ears
-
42
Wiping cloths: properly used and stored; sponges prohibited
-
43
In-use utensils proper storage, cleaning frequency; utensils, equipment and linens: properly stored, dried, and handled; linens clean
-
44
Single-use, single-service articles properly stored, used
-
45
Food and non-food contact surfaces cleanable design
-
46
Manual/mechanical warewashing facilities: maintained, operated; Pressure gauges, data plates; Use limitation, pre-cleaning
-
Non-food contact surfaces clean; cleaning frequency
-
48
Plumbing system: maintained, backflow device installed, inspected
-
49
Toilet facilities: accessible, properly constructed, cleaned; self closures
-
50
Break/locker areas: used, provided, maintained; living areas separated; laundry facilities
-
51
Hand wash sinks: designed, clean, used; proper signage
-
52
Floors, walls, ceilings (premises): clean, free of litter; removal of pests
-
53
Floors, walls, ceilings (physical facilities): design, maintained, good repair; outlet openings protected
-
54
Service sinks; maintenance and cleaning tools: use, storage
-
55
Outdoor areas: constructed, maintained clean
-
56
Garbage/refuse: properly disposed, facilities construction, maintained
-
57
Ventilation: installed, maintained; lighting: adequate, shielded
-
-
Any one of the following requires a follow-up re-inspection
- 1. Five or more marked CDC risk factors
- 2. Eleven or more marked of items 1-35
- 3. Six or more marked of any items 1-35 plus eight or more of items 36-58
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