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> Health - EH - Food Service Est. Critical Item Self Inspection

Food Service Establishment Critical Item Self-Inspection

  1. ____ Check all deliveries for damage/infestation/thawing or improper temperature
  2. ____ Accurate metal stem probe thermometers/calibrate once a month
  3. ____ All food products from approved sources
  4. ____ Cold, potentially hazardous foods at or below 45°F
  5. ____ Pre-chill any food items used in salads ie. potato, macaroni and tuna salads
  6. ____ Smoked fish stored at 38°F or below
  7. ____ Foods cooled from 120°F to 70°F within 2 hours and from 70°F to 45°F in an additional 4 hours
  8. ____ Potentially hazardous foods stored under refrigeration (except during prep)
  9. ____ Refrigerated equipment functioning adequately to maintain foods at or below 45°F.
  10. ____ Heating and hot holding equipment functioning to maintain foods at 140°F or above
  11. ____ Poultry, poultry stuffings, stuffed meats and stuffings with meat heated to 165°F
  12. ____ Pork and foods containing pork heated to 150°F or above
  13. ____ All shell eggs and foods containing shell eggs heated to 145°F or above
  14. ____ All ground meat and foods containing ground meat heated to 158°F or above
  15. ____ Other potentially hazardous foods requiring cooking heated to 140°F or above
  16. ____ Precooked, refrigerated potentially hazardous foods heated to 165°F
  17. ____ Commercially processed, precooked potentially hazardous heated to 140°F or above within 2 hours
  18. ____ Whole frozen poultry or poultry breasts thawed prior to cooking
  19. ____ Food contact and prep surfaces sanitized between raw and ready-to-eat prep
  20. ____ Food workers thoroughly wash hands between tasks, after using the bathroom, after smoking, eating or drinking and before putting on gloves and when changing gloves
  21. ____ Foods are stored so that cross-contamination cannot occur
  22. ____ Foods are not reused
  23. ____ Food workers are not ill with a disease (diarrhea/vomiting)
  24. ____ Food workers use tongs, utensils, deli wrap and/or gloves for ready-to-eat foods
  25. ____ Toxic chemicals labeled/stored away from food storage and food preparation areas
  26. ____ Once opened, acid foods are stored in appropriate, labeled containers
  27. ____ Food service area, food preparation area and food storage areas are free of sewage