Food service checklist
1) Be sure all refrigeration units and freezers are equipped with accurate, easily visible thermometers. Refrigerator and salad bars must keep food at 41° F or below. Ambient air temperature in frozen food units must be held at 0° F.
2) All foods must be reheated to minimal internal temperatures of 165° F before being placed in holding units. Hot foods must be held at 135° F or above.
3) Monitor all food temperatures using an accurate bayonet thermometer.
4) All poisonous or toxic materials shall be separated from food, food equipment, or single-service articles. All food containers must be properly labeled.
5) Containers with cleaning materials, sanitizing compounds and toxic materials must be clearly labeled, whether in use or storage.
6) Food scoops kept in flour, sugar or ice bins must be placed so that handles are accessible without contamination of the food or ice.
7) Do not store food or containers of food under exposed or unprotected sewer lines or water lines. The storage of food in toilet rooms is prohibited.
8) Food containers stored on pallets or shelving must be at least 6 inches above the floor (except for metal pressurized beverage containers) or on equipment that is easily movable.
9) Food service employees must wash hands thoroughly, wear hair restraints, wear clean clothing and shall avoid bare hand contact with ready-to-eat food items.
10) Meat slicers must be disassembled and cleaned by washing, rinsing, and sanitizing. The blade must be sanitized in place using specific concentrations of sanitizer after each four hours of use.
11) When utilizing the three-compartment sink method:
- Wash in detergent.
- Rinse in clear water.
- Use correct Sanitizing agent.
- Air dry.
12) Moist cloths to be used for food contact services must be cleaned and rinsed in a proper sanitizing solution. These cloths must be stored in the sanitizing solution between uses.
13) A test kit or other device that accurately measures the parts per million (ppm) concentration of the solution shall be provided and used.
14) Wash water from floors must be disposed of in mop sinks. Do not use food preparation or dishwashing sinks for disposal of mop water.
15) Vacuum breakers or backsiphonage prevention devices must be installed on water lines with threaded faucets.
16) Be sure all rest rooms are clean and provided with hot and cold running water, soap and single-service towels. Women's toilet rooms must include a covered waste receptacle.