Cafe inspection checklist
To ensure the health and safety of pearson employees participating in the saotx cafeteria program a safety audit will be performed on the first monday of every month. the contracted food service vendor must meets health and safety standards set forth by the local metropolitan health district. the audit must be performed by a pearson facilities member..
What does this form include?
This form contains 7 sections:
Food Temperature/Time Requirements
- 1.Proper Cooling for Cooked /prepared Food
- 2. Cold Hold (41/45 degrees window)
- 3.Hot Hold (135 degrees)
- 4. Proper Cooking Temperatures
- 4.1. Beef, Veal, Lamb, Steaks & Roasts 165F
- 4.2. Fish 145F
- 4.3. Pork 160F
- 4.4. Ground Beef, Veal, Lamb 160F
- 4.5. Egg Dishes 160F
- 4.6. Turkey, Chicken, Duck, Whole or Ground 165F
- 5.Rapid Reheating (165 degrees)
Additional Notes
Personnel/Handling/Source Requirements
- 6.Personnel with Infections Restricted/Excluded
- 7.Proper/Adequate Hand Washing
- 8.Good Hygienic Practices (No Eating/Drinking/Smoking)
- 9.Proper Handling of Ready-To-Eat-Foods
- 10.Cross-contamination of Raw/Cooked Foods/Other
- 11.Approved Systems (HACCP Plans/Time)
- 12.Water Supply (Sufficient Hot and Cold Under Pressure)
Facility and Equipment Requirements
- 13.Equipment Adequate to Maintain Product Temp
- 14.Hand Wash Facilities Adequate and Accessible
- 15.Hand Wash Facilities with Soap and Towels
- 16.Evidence of Insect Contamination
- 17.Evidence of Rodent/Other Animals
- 18.Toxic Items Properly Labeled/Stored/Used
- 19.Manual/Mechanical Ware Washing and Sanitizing
- 20.Manager Demonstration of Knowledge/Certified Food Manger
- 21.Approved Sewage/Wastewater Disposal System, Proper Disposal
- 22.Thermometers Provided/Accurate/Properly Calibrated (+or-2 degrees)
- 23.Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 24.Posting of Consumer Advisories (Heimlich/Disclosure/Reminder)
- 25.Inspection Reports/Food Establishment Permit are Posted and Current
Inspection Summary
- Based on this inspection the contracted food vendor meets the health and safety standards set forth by the local metropolitan health district.
This inspection was performed on the following date and time: Date
This inspection was performed by:
Use this template