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Food Service Manager Self-Inspection Checklist

Use this checklist once a week to determine areas in your operation requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.
MaintainX
07/23/2022

Food Service Manager Self-Inspection Checklist

Use this checklist once a week to determine areas in your operation requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.

    Date:

    Observer:

    Personal Dress and Hygiene

    Employees wear proper uniform including proper shoes

    • Pass
    • Flag
    • Fail

    Hair restraint is worn

    • Pass
    • Flag
    • Fail

    Fingernails are short, unpolished, and clean

    • Pass
    • Flag
    • Fail

    Jewelry is limited to watch, simple earrings, and plain ring

    • Pass
    • Flag
    • Fail

    Hands are washed or gloves are changed at critical points

    • Pass
    • Flag
    • Fail

    Open sores, cuts, or splints and bandages on hands are completely covered while handling food

    • Pass
    • Flag
    • Fail

    Hands are washed thoroughly using proper hand-washing procedures at critical points

    • Pass
    • Flag
    • Fail

    Smoking is observed only in designated areas away from preparation, service, storage, and warewashing areas

    • Pass
    • Flag
    • Fail

    Eating, Drinking, or chewing gum are observed only in designated areas away from work areas

    • Pass
    • Flag
    • Fail

    Employees take appropriate action when coughing or sneezing

    • Pass
    • Flag
    • Fail

    Disposable tissues are used and disposed of When coughing/blowing nose

    • Pass
    • Flag
    • Fail

    Corrective Action:

    Food Storage and Dry Storage

    Temperature is between 50º F and 70º F

    • Pass
    • Flag
    • Fail

    All food and paper supplies are 6 to 8 inches off the floor

    • Pass
    • Flag
    • Fail

    All food is labeled with name and delivery date

    • Pass
    • Flag
    • Fail

    The FIFO (First In, First Out) method of Inventory is being practiced

    • Pass
    • Flag
    • Fail

    There is no bulging or leaking canned goods in storage

    • Pass
    • Flag
    • Fail

    Food is protected from contamination

    • Pass
    • Flag
    • Fail

    All surfaces and floors are clean

    • Pass
    • Flag
    • Fail

    Chemicals are stored away from food and other food-related supplies

    • Pass
    • Flag
    • Fail

    Corrective Action:

    Large Equipment

    Food slicer is clean to sight and touch

    • Pass
    • Flag
    • Fail

    Food slicer is sanitized between uses when used with potentially hazardous foods

    • Pass
    • Flag
    • Fail

    All other pieces of equipment are clean to sight and touch – equipment on serving lines, storage shelves, cabinets, ovens, ranges, fryers, and steam equipment

    • Pass
    • Flag
    • Fail

    Exhaust hood and filters are clean

    • Pass
    • Flag
    • Fail

    Refrigerator, Freezer, and Milk Cooler

    Thermometer is conspicuous and accurate

    • Pass
    • Flag
    • Fail

    Temperature is accurate for piece of equipment

    • Pass
    • Flag
    • Fail

    Food is stored 6 inches off floor in walk-ins

    • Pass
    • Flag
    • Fail

    Proper procedures have been practiced

    • Pass
    • Flag
    • Fail

    All food is properly wrapped, labeled, and dated

    • Pass
    • Flag
    • Fail

    Unit is clean

    • Pass
    • Flag
    • Fail

    The FIFO (First In, First Out) method of Inventory is being practiced

    • Pass
    • Flag
    • Fail

    Corrective Action:

    Food Handling

    Frozen food is thawed under refrigeration or in cold running water

    • Pass
    • Flag
    • Fail

    Food is not allowed to be in the “temperature danger zone” for more than 4 hours

    • Pass
    • Flag
    • Fail

    Food is tasted using proper method

    • Pass
    • Flag
    • Fail

    Food is not allowed to become cross-contaminated

    • Pass
    • Flag
    • Fail

    Food is handled with utensils, clean gloved hands, or clean hands

    • Pass
    • Flag
    • Fail

    Utensils are handled to avoid touching parts that will be in direct contact with food

    • Pass
    • Flag
    • Fail

    Reusable towels are used only for sanitizing Equipment surfaces and not for drying hands, Utensils, floor, etc

    • Pass
    • Flag
    • Fail

    Corrective Action:

    Utensils and Equipment

    All small equipment and utensils, including cutting boards, are sanitized between uses

    • Pass
    • Flag
    • Fail

    Small equipment and utensils are air dried

    • Pass
    • Flag
    • Fail

    Work surfaces are clean to sight and touch

    • Pass
    • Flag
    • Fail

    Work surfaces are washed and sanitized between uses

    • Pass
    • Flag
    • Fail

    Thermometers are washed and sanitized between each use…

    • Pass
    • Flag
    • Fail

    Can opener is clean to sight and touch

    • Pass
    • Flag
    • Fail

    Drawers and racks are clean

    • Pass
    • Flag
    • Fail

    Small equipment is inverted, covered, between uses…………………………………… _______________ or otherwise protected from dust or contamination when stored

    • Pass
    • Flag
    • Fail

    Corrective Action:

    Hot Holding

    Unit is clean

    • Pass
    • Flag
    • Fail

    Food is heating to 165º F before placing in hot holding

    • Pass
    • Flag
    • Fail

    Temperature of food being held is above 140º F

    • Pass
    • Flag
    • Fail

    Food is protected from contamination

    • Pass
    • Flag
    • Fail

    Corrective Action:

    Cleaning and Sanitizing

    Three-compartment sink is used

    • Pass
    • Flag
    • Fail

    Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize)

    • Pass
    • Flag
    • Fail

    Chlorine test kit or thermometer is used to check sanitizing rinse

    • Pass
    • Flag
    • Fail

    The water temperatures are accurate

    • Pass
    • Flag
    • Fail

    If heat sanitizing, the utensils are allowed to remain immersed in 170º F water for 30 seconds

    • Pass
    • Flag
    • Fail

    If using chemical sanitizer, it is the proper dilution

    • Pass
    • Flag
    • Fail

    The water is clean and free of grease and food particles

    • Pass
    • Flag
    • Fail

    The utensils are allowed to dry

    • Pass
    • Flag
    • Fail

    Wiping cloths are stored in sanitizing Solution while in use

    • Pass
    • Flag
    • Fail

    Corrective Action:

    Garbage Storage and Disposal

    Kitchen garbage cans are clean

    • Pass
    • Flag
    • Fail

    Garbage cans are emptied as necessary

    • Pass
    • Flag
    • Fail

    Boxes and containers are removed from site

    • Pass
    • Flag
    • Fail

    Loading dock and area around dumpster are clean

    • Pass
    • Flag
    • Fail

    Dumpster is closed

    • Pass
    • Flag
    • Fail

    Corrective Action:

    Pest Control

    Screens are on open windows and doors are in good repair

    • Pass
    • Flag
    • Fail

    No evidence of pests is present

    • Pass
    • Flag
    • Fail
Source: MaintainX (Community Member)

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