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

Content Updated 3/15/2005