Ecosure checklist
Task list
What does this form include?
This form contains 10 sections:
PERSONNEL
- Proper handwashing observed
- No cross-contamination observed
- No sick, symptomatic employee(s) present
- No drinking, eating, smoking, gum/tobacco chewing in food service area
- Proper hair restraint worn by all food handlers
- Disposable gloves available/properly used
Documentation
- Working, calibrated thermometer available
- Food and equipment temperatures logged once per shift
SANITIZING/HANDWASHING
- Sanitizer test strips available
- Dish machine set up/used properly
- Dish machine sanitizer concentration correct
- Clean dishes/pans free of food debris/ permitted to air dry properly
- Wiping cloths stored in sanitizer bucket
- Wiping cloth sanitizer concentration correct
- All handwash sinks easily accessible/clean
- Antimicrobial soap at all handwash sinks
- Disposable/paper towels available at all sinks
- Hot and cold water at all sinks
FOOD PREPARATION
- No unwrapped foods re-served
- No packaged food stored in contact w/ water/ice
- Pre-chilled ingredients used in salads/sandwiches
- Pasteurized eggs used for uncooked products
- No raw, whole shell eggs pooled
- Proper thawing techniques used
- No hazardous food at room temperature
MISCELLANEOUS
- No single-use or chemical containers reused
- Equipment maintaining proper temp with accurate thermometer (±2°F)
- Smallwares in use properly stored
- No sewage backed up/plumbing in poor repair
- All restrooms have operable plumbing
- All restroom sinks have hot and cold water
- All restrooms fully stocked
- No insect/Rodent activity present
- No unauthorized chemicals in restaurant
- Chemicals labeled and stored properly
DRY STORAGE
- No expired product present
- No swollen/dented/rusted cans in storage; other damaged packaging
TCS COOKING/TIME AS CONTROL
- Product temperature taken of each batch
- Corrective action taken if temps weren’t taken
HOT HOLDING
- Holding times on all items
- No holding times expired
- Hot holding #1 product temperature <135°F
- Hot holding #2 product temperature <135°F
- Hot holding #3 product temperature <135°F
- Hot holding #4 product temperature <135°F
- Reheated product > 165°F
COLD HOLDING
- Raw/Hazardous ingredients properly stored
- Holding times on all items
- No holding times expired
- Acceptable cooling techniques used
- Carryover time and date labeled
- No expired product present (past Use By date)
- Refrigerated product #1 temperature >41°F
- Refrigerated product #2 temperature >41°F
- Refrigerated product #3 temperature >41°F
- Refrigerated product #4 temperature >41°F
- Refrigerated product #5 temperature >41°F
- Refrigerated product #6 temperature >41°F
FROZEN HOLDING
- No expired product present
- Walk-in freezer #1 product frozen solid
- Reach-in freezer #1 product frozen solid
- Reach-in freezer #2 product frozen solid
- All freezers air temperatures 0°F+10°F
Use this template