General • Inspections

Food Safety First Daily Checklist

This checklist reflects areas that are evaluated during a routine inspection. Use this as a guide to improve your facility’s sanitation and compliance with the requirements from the California Retail Food Code.

MaintainX

07/23/2022

Food Safety First Daily Checklist

Opening Checks (Action required if requirement not achieved)

Hot and cold running water available from all sinks?

Yes
No
N / A

All hand sinks equipped with soap and disposable paper towels in dispensers?

Yes
No
N / A

Cleaning cloth buckets prepared and sanitizer concentration verified with chemical test strips?

Yes
No
N / A

Cooler and freezer temperatures taken and recorded below?

Yes
No
N / A

Cooler storage practices good? (raw meat storage practices, food containers covered)?

Yes
No
N / A

Dishwasher is working correctly & concentration/temperature recorded below?

Yes
No
N / A

Equipment clean, well maintained, and free of physical defects?

Yes
No
N / A

Food prep areas cleaned and sanitized (work surfaces, equipment, utensils etc.)

Yes
No
N / A

FIFO (First In, First Out) practiced; no visibly spoiled or tainted foods?

Yes
No
N / A

No evidence of insects/vermin in storage, processing, and retail areas (monitoring stations)?

Yes
No
N / A

No ill food handlers on duty (diarrhea, vomiting, jaundice); Food handlers free of exposed cuts?

Yes
No
N / A

Manager/Staff with Provincially approved food safety certification or equivalent on duty?

Yes
No
N / A

Date and Time Checked:

Initials:

Commercial Dishwasher Checks: Measured temperature of water and/or concentration of sanitizer at rinse cycle. (Complete Action Plan if Concentration (Conc.) or Temperature is not achieved)

Morning

Conc./Temp:

Time:

Initials:

Mid-day

Conc./Temp:

Time:

Initials:

Evening

Conc./Temp:

Time:

Initials:

Food Temperature Checks

Cooler/Freezer

Walk-in Cooler

open:

mid-day:

close:

Walk-in Freezer

open:

mid-day:

close:

Hot Holding

Steam Table

open:

mid-day:

close:

Soup Warmers

open:

mid-day:

close:

Time checked:

Initials:

Mid-Day Food Handling Checks (To be checked between opening and closing time)

Food is handled, stored, and displayed in a manner that minimizes cross-contamination?

Yes
No
N / A

Frequent hand washing observed (Soap & disposable paper towels available at hand basins)?

Yes
No
N / A

High hazard foods (cooked or raw) NOT being held at room temperature for > 30 minutes?

Yes
No
N / A

Cleaning cloths stored in a sanitizing solution & verified with chemical test strips?

Yes
No
N / A

Time Checked (24hrs):

Initials:

Closing Checks

Cooler and freezer temperatures taken and recorded on previous page?

Yes
No
N / A

Dirty cleaning cloths removed for cleaning and replaced with new ones?

Yes
No
N / A

Waste bins have been emptied & garbage bags removed from kitchen?

Yes
No
N / A

Opening Checks (Action required if requirement not achieved)

Hot and cold running water available from all sinks?

All hand sinks equipped with soap and disposable paper towels in dispensers?

Cleaning cloth buckets prepared and sanitizer concentration verified with chemical test strips?

Cooler and freezer temperatures taken and recorded below?

Cooler storage practices good? (raw meat storage practices, food containers covered)?

Dishwasher is working correctly & concentration/temperature recorded below?

Equipment clean, well maintained, and free of physical defects?

Food prep areas cleaned and sanitized (work surfaces, equipment, utensils etc.)

FIFO (First In, First Out) practiced; no visibly spoiled or tainted foods?

No evidence of insects/vermin in storage, processing, and retail areas (monitoring stations)?

No ill food handlers on duty (diarrhea, vomiting, jaundice); Food handlers free of exposed cuts?

Manager/Staff with Provincially approved food safety certification or equivalent on duty?

Date and Time Checked:

Initials:

Commercial Dishwasher Checks: Measured temperature of water and/or concentration of sanitizer at rinse cycle. (Complete Action Plan if Concentration (Conc.) or Temperature is not achieved)

Morning

Conc./Temp:

Time:

Initials:

Mid-day

Conc./Temp:

Time:

Initials:

Evening

Conc./Temp:

Time:

Initials:

Food Temperature Checks

Cooler/Freezer

Walk-in Cooler

open:

mid-day:

close:

Walk-in Freezer

open:

mid-day:

close:

Hot Holding

Steam Table

open:

mid-day:

close:

Soup Warmers

open:

mid-day:

close:

Time checked:

Initials:

Mid-Day Food Handling Checks (To be checked between opening and closing time)

Food is handled, stored, and displayed in a manner that minimizes cross-contamination?

Frequent hand washing observed (Soap & disposable paper towels available at hand basins)?

High hazard foods (cooked or raw) NOT being held at room temperature for > 30 minutes?

Cleaning cloths stored in a sanitizing solution & verified with chemical test strips?

Time Checked (24hrs):

Initials:

Closing Checks

Cooler and freezer temperatures taken and recorded on previous page?

Dirty cleaning cloths removed for cleaning and replaced with new ones?

Waste bins have been emptied & garbage bags removed from kitchen?

All dirty laundry (cleaning cloths, aprons, etc.) have been placed in designated dirty laundry bag?

Cleaning has been completed as outlined in cleaning schedule?

Time checked:

Action Plan

Unacceptable Item (answered NO in checklist):

Corrective action(s) taken:

Problem Corrected:

Date and Time:

Initials:

Notes and Comments: