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Sanitation Checklist

Print these pages to use as a basis for performing a review of your facility.

Condition of Building

–    Are walls & ceilings clean and in good repair? Constructed of proper material?

–    Are the floors properly pitched and drained?

–    Is the ventilation system adequate and operating?

–    Are the fume hoods, ducts, fans, and the rest of the ventilation system free of grease, dust and dirt?

–     Is adequate lighting provided?

–     Is food properly protected from breakage of light bulbs?

–     Are premises free from other hazardous conditions?

Garbage and Vermin

–     Are active rodent signs present?

–     Are active insect signs present?

–     Are sufficient garbage containers provided, made of approved watertight material and kept tightly closed?

–     Are garbage storage areas properly located and clean?

–     Are effective extermination measures provided where necessary?

–     Are premises protected against rodent entry?

Plumbing Facilities

–     Are suitable toilet rooms provided, completely enclosed, ventilated, properly located and maintained? Are all restroom floors, walls, stalls and mirrors wiped cleaned? (Having a checklist for restroom cleaning procedures that is utilized frequently throughout the day is a great way to make sure restrooms are kept spotless. Customers relate the neatness of your restrooms to the neatness of your kitchen!)

–     Are “wet floor” signs available to put out after any floor has been mopped? (Leave signs up until the floor has completely dried)

–     Are all toiletries stocked and ready for business?

–     Are handwashing facilities provided with hot and cold running water, soap, hand drying facilities? Wash hands signs?

–     Is water supply protected against contamination (no cross connections or submerged inlets, protection against back siphonage)?

–     Are food and food preparation areas protected against contamination from soil lines?

–     Is potable water pressure adequate? Is water supply system in good repair?

–     Is waste plumbing system in good repair?

–     Are gas burners at stove and elsewhere clean and operating properly?

Sources of Food

–     Is shellfish from approved waters?

–     Do shellfish containers bear appropriate shipper’s tags?

–     Are shellfish tags kept on file for 60 days?

–     Are all foods wholesome and from approved sources? No adulterated foods for sale?

–     Is edible ice made from potable water or received from approved source?

–     Are foods unfit for human consumption set aside, denatured, labels defaced and marked condemned?

–     Are foods properly dated and labeled?

–     Are foods properly protected from exposure and unnecessary handling?

–     Is food and its handling free of other objectionable practice? All proper delivery procedures being followed?

Plumbing Facilities

–     Is food stored in proper containers, protected from contamination?

–     Are hazardous substances clearly labeled (such as pesticides, detergents) separately from food or foodstuff?

–     Are all perishable cold foods stored in appropriate refrigerators below 45°F.?

–     Are perishable hot foods stored above 140°F.?

–     Are equipment and food contact surfaces clean, smooth and in good repair?

–     Are refrigerators and freezers equipped with operating thermometers?

Food Handling Procedures

–     Are hands clean, hair protectants in use, garments clean, gloves and aprons in use as needed?

–     Are food handlers required to wash hands with soap and water (post signs) before beginning work, after each visit to the toilet, and at all times when necessary during the course of work?

–     No smoking in food handling areas?

–     All food handled in sanitary manner (handled by hands only when necessary)?

–     Are self inspection records available, properly kept and up to date?

Cleanliness of Equipment and Dishes

–     Are utensils and equipment of sanitary design and construction, kept clean? Are utensils stored in proper places?

–     Are all food prep areas being kept clean with a sanitizing solution (especially cutting broads; helps prevent cross contamination)?

–     Are all food prep areas being kept clean with a sanitizing solution (especially cutting broads; helps prevent cross contamination)?

–     Is adequate utility sink space available for cleaning of equipment and utensils?

–     Is clean linen properly stored, soiled linen segregated?

–     Is single service equipment used once and properly disposed of?

–     If dishwashing is manual, is 3-compartment sink used, kept clean and in repair? Are immersion baskets used for final rinse?

–     Is mechanical dishwasher of proper design, in good working order (provided with boosters, baskets, thermometers) and operating at the proper temperature?

–     Is adequate supply of hot wash water available?

–     Final rinse water temperature above 170°F.?

–     For chemical sanitizing of glasses, are procedures and test kit adequate?

–     Are plates, glassware and silverware ready for use, clean, uncracked, properly stored and handled? (It is a good idea to watch the procedures of the dish room from time to time)

–     Is all equipment being “broke down” and cleaned properly at night. The use of a checklist is a good idea for this task?

–     Are there sanitation solution and cleaning towels at each station in the kitchen and prep areas?

–     Are all ice bin scoops and buckets being properly stored?

Bacteria Control Table

°F.

212       Boiling Point of water.

165 – 212       Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased.

140 – 165       Warming temperatures prevent growth but allow survival of some bacteria.

120 – 140       Some bacterial growth may occur. Many bacteria survive.

60 – 120       Incubation zone. Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria. Foods should move through this temperature range as quickly as possible to avoid microbiological spoilage.

40 – 60       Some growth of food poisoning bacteria may occur.

32 – 40       Cold temperatures permit slow growth of some bacteria that cause spoilage.

0 – 32       Freezing temperatures stop growth of bacteria, but may allow bacteria to survive.

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