Inspection Sheet

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Author:
bigmandante
ID:
181304
Filename:
Inspection Sheet
Updated:
2012-11-02 10:28:36
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Inspection Sheet
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Description:
Inspection Sheet
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  1. 1
    -Valid license to operate; non-transferable
  2. *2
    PIC present, demonstration of knowledge, performs duties
  3. 3
    Special processes (Variance, ROP, shellfish tanks, HACCP)
  4. *4
    Ill workers? PIC & EMP responsibilities: Report symptoms and diagnosis; restrict/exclude (removal, retain, or adjust)
  5. *5
    Hands clean, washed, maintained; hand antiseptics
  6. *6
    No bare hand contact with RTE foods or alternate methods; Glove limitations
  7. 7
    Adequate hand wash facilities: supplied, accessible; toilets properly supplied
  8. *8
    Food, water, ice obtained from approved source
  9. *9
    Food in good condition, safe, unadulterated, segregated
  10. *10
    Required records (shellstock tags, parasite destruction)
  11. *11
    Food separated/protected; proper tasting procedures; self-serve operations; single service use when required
  12. 12
    Disposition of returns, previously served, reconditioned, unsafe food.
  13. 13
    Prohibited animals; prohibited food operation locations
  14. 14
    Sinks used for intended purposes
  15. 15
    Food equipment; improper use, operation (materials, design)
  16. 16
    Insects, rodents, and other pest control
  17. *17
    Cooking time and temperatures; plant food cooking
  18. *18
    Reheating procedures for hot holding
  19. *19
    Cooling time and temp; cooling methods
  20. *20
    Hot holding temps; received at proper temp.
  21. *21
    Cold holding temps; received at proper temp
  22. 22
    Date marking and disposition
  23. *23
    Time as public health control, procedures/ records
  24. *24
    Non-continuous cooking process/partial cook
  25. 25
    Adequate facilities/equipment to maintain food temps
  26. 26
    Probe thermometers provided and accurate
  27. 27
    Consumer advisory, child menu, allergen label
  28. 28
    Pasteurized food used; prohibited food not offered; pasteurized eggs used where required
  29. 29
    Food additives; approved, properly used
  30. 30
    Toxic substances properly identified, stored, used
  31. 31
    Warewashing, sanitize equipment: Design, supplies, operated; test strips, temp gages, alarms
  32. 32
    Warewashing; sanitize at ppm/temp
  33. 33
    Food contact surfaces of equipment and utensils clean
  34. 34
    Water: adequate pressure, sufficient capacity
  35. 35
    Plumbing sewage system: design, approved, installed

    • Cross connection prohibited
    • Air gaps, disposal
  36. 36
    Approved thaw methods; actively cooling containers stored properly
  37. 37
    Thermometers provided, accurate, conspicuous
  38. 38
    Food properly labeled, original container, honestly presented
  39. 39
    Contamination prevented during food prep, storage, and display; washing fruits/vegetables
  40. 40
    Personnel: clean, jewelry, hair restraints, FH permits
  41. 41
    Eating drinking, tobacco use; no discharge from eyes, mouth, nose, ears
  42. 42
    Wiping cloths: properly used and stored; sponges prohibited
  43. 43
    In-use utensils proper storage, cleaning frequency; utensils, equipment and linens: properly stored, dried, and handled; linens clean
  44. 44
    Single-use, single-service articles properly stored, used
  45. 45
    Food and non-food contact surfaces cleanable design
  46. 46
    Manual/mechanical warewashing facilities: maintained, operated; Pressure gauges, data plates; Use limitation, pre-cleaning
  47. Non-food contact surfaces clean; cleaning frequency
  48. 48
    Plumbing system: maintained, backflow device installed, inspected
  49. 49
    Toilet facilities: accessible, properly constructed, cleaned; self closures
  50. 50
    Break/locker areas: used, provided, maintained; living areas separated; laundry facilities
  51. 51
    Hand wash sinks: designed, clean, used; proper signage
  52. 52
    Floors, walls, ceilings (premises): clean, free of litter; removal of pests
  53. 53
    Floors, walls, ceilings (physical facilities): design, maintained, good repair; outlet openings protected
  54. 54
    Service sinks; maintenance and cleaning tools: use, storage
  55. 55
    Outdoor areas: constructed, maintained clean
  56. 56
    Garbage/refuse: properly disposed, facilities construction, maintained
  57. 57
    Ventilation: installed, maintained; lighting: adequate, shielded
  58. 58
    Other
  59. 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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