Restaurant Inspection Database

Food Inspection Form

Critical Items Relate Directly to Foodborne Illness Non-Critical Items can become serious problems
01. Food Supplies:

02.Food containers properly labeled. (1 pt)

05. Accurate, conspicuous thermometers in refrigerators/hot holding cabinets. (1 pt)

08. Food protected from contamination, covered, off floor, produce washed. (2 pts)

09. Proper utensils provided & used. (2 pts)

10. In-use dispensing utensils properly stored. (1 pt)

13. Clean cloths & aprons, hair restrained, authorized personnel only. (1 pt)

14. Food contact surfaces maintained, non-toxic, smooth, durable, non-absorbent, easily cleanable. (2 pts)

15. Non-food contact surfaces maintained, constructed to be smooth, durable, non-absorbent, easily cleanable. (1 pt)

16. Warewashing facilities provided, properly designed, installed, maintained and operated. (2 pts)

17. Warewashing facilities provided with accurate thermometers, chemical test kits, pressure gauge. (1 pt)

18. Soiled equipment, dishes & utensils scraped, preflushed, soaked. (1 pt)

19. Wash and rinse water clean & hot. (2 pts)

21. Wiping cloths saturated with 50 ppm chlorine, 200 ppm quaternary ammonia or 12.5 ppm iodine. (1 pt)

22. Cutting boards, work counters, slicers, grinders, utensils and other food contact surfaces clean. (2 pts)

23. Non-food contact surfaces clean. (1 pt)

24. Clean equipment & utensils air dried and properly stored, handled to prevent contamination. (1 pt)

25. Single service articles properly stored, dispensed & used. (1 pt)

26. No re-use of single service articles. (2 pts)

29. Plumbing properly installed and maintained. (1 pt)

32. Toilet rooms enclosed, doors closed, toilet paper & waste receptacle provided. (2 pts)

33. Recycle, compost materials, garbage and refuse containers maintained, adequate number, covered when located outdoors. (2 pts)

34. Recycle, compost, garbage and refuse areas clean, maintained and properly constructed. (1 pt)

36. Floors clean, maintained, constructed to be easily cleanable. Base cove provided. (1 pt)

37. Walls & ceilings clean, maintained, constructed to be easily cleanable. (1 pt)

38. Lighting adequate, shields provided. (1 pt)

39. Rooms & equipment vented as required. (1 pt)

40. Employee personal items properly stored and separated. (1 pt)

42. Premises clean, maintained, free of unnecessary articles. Maintenance equipment properly stored. Outer openings protected from entry of pests. (1 pt)

43. Complete separation of living, sleeping & laundry from food & warewashing areas. (1 pt)

44. Clean & soiled work clothing, linens properly stored. (1 pt)

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Approved Sources (15 pts)

Containers free of damage, dents, swells (10 pts)

Free of spoilage & adulteration (10 pts)

HACCP plan and ROP (10 pts)

No service of raw/undercooked animal food/sprouts to highly susceptible individuals (5 pts)

Date Marking (10 pts)

Consumer advisory for service of raw/undercooked animal foods (10 pts)

03. Temperature control for potentially hazardous foods: foods maintained at <41 F or >135 F. Cool quickly from 135 F to 70 F in two hours and from 70 F to 41 F in four hours. Use shallow, uncovered pans in refrigerator or ice bath with frequent stirring. NO COOLING AT ROOM TEMPERATURE!:

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Cooling (20 pts)

Rapid reheat >1650 F (20 pts)

Hot holding <1350 F (15 pts)

Cold holding >410 F (15 pts)

Adequate cooking (20 pts)

Time as a control (15 pts)

Product thermometers used, accurate (5 pts)

04. Equipment adequate to maintain safe food temperatures: (20 pts)
06. Foods safely thawed at <410 in a refrigerator, under cold running water, by microwave or by cooking: (15 pts)
07. Re-service and cross contamination:

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Unwrapped & potentially hazardous foods not re-served. No self service of raw animal foods (10 pts)

Cross contamination from equipment, raw animal foods stored below cooked & ready-to-eat foods (20 pts)

11. Employee health:

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Sick employees restricted from handling food and utensils (20 pts)

Cuts, burns, bandages covered (10 pts)

12. Employee practices:

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Hands washed as needed (20 pts)

Good hygienic practices, no common towels (15 pts)

Smoking, eating, drinking (5 pts)

Demonstration of knowledge/training needed (10 pts)

Ready-to-eat food protected from bare hand contact. (20 pts.)

20. Warewashing and sanitizing:

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Three compartment sink: wash, rinse, sanitize, air dry. 50 pm chlorine or 200 ppm quarternary ammonia or 12.5 ppm iodine for one minute (10 pts)

Warewashing machine: 180 F final rinse or 50 ppm chlorine at dish level (10 pts)

In-use utensils & cutting boards once/4 hrs., in-place manual cleaning & CIP system: wash, rinse & sanitize (10 pts)

 
27. Water supply:

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Safe water source (10 pts)

Hot and cold water under pressure provided. Adequate supply
(10 pts)

28. Proper disposal of sewage & waste water. Disposal system adequate, toilets provided (10 pts)
30.No connections between potable water & waste water. Proper backflow devices provided. (10 pts)
31.Handwashing sinks:

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Handwashing sinks provided. (15 pts)

Handwashing sinks accessible. (15 pts)

Hand soap, hand towels/hand dryer provided (15 pts)

35. Pest control:

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Evidence of rodents. (10 pts)

Evidence of insects. (10 pts)

Pest control & pesticide application. (10 pts)

Prohibited animals. (5 pts)

41.Chemical handling:

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Properly labeled. (5 pts)

Properly stored. (10 pts)

Properly used. (10 pts)