SOP_NUMBER: 409.04.10-att-3 TITLE: Sanitation Checklist (Attachment 3) REFERENCE_CODE: IVL01-0009 DIVISION: Executive TOPIC_AREA: 409 Policy-GCI Food Service EFFECTIVE_DATE: 2020-09-23 WORD_COUNT: 615 POWERDMS_URL: https://public.powerdms.com/GADOC/documents/179977 URL: https://gps.press/sop-data/409.04.10-att-3/ SUMMARY: This is an inspection checklist form used to verify sanitation and food safety compliance in correctional facility food service operations. It covers inspection of food service staff, serving lines, dining areas, kitchen production areas, food storage, dishwashing procedures, and garbage disposal. Supervisors complete this checklist by answering yes/no questions and providing comments, with completed forms retained locally for six years. KEY_TOPICS: food service sanitation, food safety inspection, kitchen hygiene, temperature control, food storage, dishwashing standards, dining room cleanliness, garbage disposal, food service workers, health inspections, cold food storage, hot food service, food contamination prevention ATTACHMENTS: 1. Weekly Food Service Assessment Report URL: https://gps.press/sop-data/409.04.10-att-1/ 2. Daily Dishwasher Temperature Log URL: https://gps.press/sop-data/409.04.10-att-2/ 3. Sanitation Checklist (Attachment 3) URL: https://gps.press/sop-data/409.04.10-att-3/ ======================================================================== FULL TEXT: ======================================================================== 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 the**Hot Foods** served at135~~0~~
or above?

**Food Items Degrees**




|||| |
5) Are the**Cold 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.