SOP 409.04.10-att-3: Sanitation Checklist (Attachment 3)

409.04.10
Attachment 3

9/23/20
Page 1 of 4

SANITATION CHECKLIST

|FOOD SERVI CE STAFF/
OFFENDER WORKERS|YES|NO|COMMENTS|
|---|---|---|---|
|1) Are food service workers
inspected for open wounds and
lesions, or other health issues upon
reporting to work?||||
|2) Do food service workers appear
in the appropriate attire?||||
|3) Are hands washed prior to
beginning work duty?||||

|SERVING LINES|YES|NO|COMMENTS|
|---|---|---|---|
|1) Are the serving lines clean,
including sneeze guards?||||
|2) Are staff members wearing
hairnets or caps and clean dress?||||
|3) Are offender servers wearing
hairnets, or caps and clean dress?
||||
|4) Are theHot Foods served at135~~0~~
or above?

Food Items Degrees




||||
|
5) Are theCold foods served at 410
or below?

Food Items Degrees




||||

Retention Schedule: Upon completion, this Attachment shall be maintained locally for six (6) years and
then destroyed.

409.04.10
Attachment 3

9/23/20
Page 2 of 4

|DINING ROOM|YES|NO|COMMENTS|
|---|---|---|---|
|1) Are the floors clean and repaired?||||
|2) Are the tables clean?||||
|3) Are the seats clean?||||
|4) Are the walls clean?||||
|5) Are the beverage areas clean?||||
|KITCHEN PRODUCTION AREAS||||
|1) Does the general appearance of the department
indicate frequent cleaning?||||
|2) Are the floors cleaned and repaired?
||||
|3) Are the walls and ceiling clean and repaired?
||||
|4) Are there any overhead pipes that might leak
into food or equipment?||||
|5) Are potentially hazardous foods meeting
temperature
requirements
during
storage,
preparation, display, service, and transportation?||||
|6) Are the adequate facilities for maintaining food
at hot or cold temperatures?||||
|7) Are hands washed and good hygienic practices
in place?||||
|8) Is equipment used in the production area
properly cleaned? (Steamed kettles, ovens, can
opener, grill deep fat fryers, mixers, slicing
machines, tilting skillets, etc.)||||
|9) Are rolling carts and hot foods carts cleaned?||||
|10) Are all utensils and equipment in good repair,
that is, free of breaks, open seams, cracks, and
chips?||||
|11) Are food contact surfaces of equipment clean
to sight and touch?||||
|12) Are wiping cloths available and clean?||||
|13) Are wiping cloths properly stored?||||
|14) Is the importance of frequent hand washing
stressed?||||
|15) Is chewing of tobacco or smoking observed in
food production area?||||
|16) Are the ice and ice handling utensils properly
||||
|17) Is the supply of hot water and cold water
adequate?||||

Retention Schedule: Upon completion, this Attachment shall be maintained locally for six (6) years and
then destroyed.

409.04.10
Attachment 3

9/23/20
Page 3 of 4

|FOOD STORAGE|YES|NO|COMMENTS|
|---|---|---|---|
|1) Are all food products protected from
contamination?||||
|2) Are the containers of food stored off
the floor and on a clean surface?||||
|3) Is all perishable food stored at the
proper temperature?||||
|4) Are the potentially hazardous foods
stored at 410 or below (for cold foods),
or 1350 or above (for hot food), as
required?
||||
|5) Are the frozen foods kept at to 20~~0~~?||||
|6) Are the potentially hazardous frozen
foods thawed at refrigerated temperature
of 410 or below?||||
|7) Are cereals, sugars, and so forth kept
in
tightly
covered
and
labeled
containers?||||
|8) Are the refrigerators equipped with
thermometers?||||
|DISH WASHING/POT WASHING|YES|NO|COMMENTS|
|1) Are all dishes properly scraped and
if necessary, soaked before washing?||||
|2) Are adequate and suitable detergents
used?||||
|3) If the dishes are machine-washed?
a. Are they washed at 1400 or higher
for 20 seconds?
b. Are they rinsed at 1800 or higher for
10 seconds?||||
|4) If the chemical sanitized is used for
the final rinse, was it properly dispensed
and approved?||||
|5) If the dishes are washed manually, are
they washed in water at 1100 or higher?
Are dishes sanitized, by emersion, in:

a. water maintained at 1700 for 30
seconds; or
b. chlorine rinse at a temperature of not
less than 750; or
c. Solution containing at least 12.5 pp
of available iodine with ph of not
higher than 5.0 and a temperature of
not less than 75%?
||||

Retention Schedule: Upon completion, this Attachment shall be maintained locally for six (6) years and
then destroyed.

409.04.10
Attachment 3

9/23/20
Page 4 of 4

|GARBAGE DISPOSAL|YES|NO|COMMENTS|
|---|---|---|---|
|1) Is garbage removed in a timely
manner?||||
|2) Are receptacles and liners non-
absorbent?||||
|3) Are the receptacles covered by
close fitting lids?||||
|4) Are the receptacles washed and
emptied?||||
|5) Are the receptacles disinfected
frequently?||||
|||||
|||||

Supervisor’s Signature: _______________________________

Assigned Work Area: ____________ _____________________

Date: ____________________

Retention Schedule: Upon completion, this Attachment shall be maintained locally for six (6) years and
then destroyed.