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Food Service Manager Self-Inspection Checklist

This procedure offers a complete inspection checklist which should help you in detecting unsafe conditions in time to provide countermeasures before someone is injured or property is damaged. Regular self-inspection of your workplace can be an effective way of finding and eliminating hazards before they cause injuries. Having a list of items to spot check will help you catch problems that you think might happen.
MaintainX
06/01/2021

Food Service Manager Self-Inspection Checklist

65 steps
This procedure offers a complete inspection checklist which should help you in detecting unsafe conditions in time to provide countermeasures before someone is injured or property is damaged. Regular self-inspection of your workplace can be an effective way of finding and eliminating hazards before they cause injuries. Having a list of items to spot check will help you catch problems that you think might happen.
  • Date:

  • Observer:

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

  • 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 onhands 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 areasaway from preparation, service, storage, and ware washing 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
  • 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
  • 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
  • The FIFO (First In, First Out) method of Inventory is being practiced.

    • Pass
    • Flag
    • Fail
  • Unit is clean.

    • Pass
    • Flag
    • Fail
  • 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
  • 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, or otherwise protected from dust or, contamination when stored.

    • Pass
    • Flag
    • Fail
  • Hot Holding

  • Temperature of food being held is above 140º F

    • Pass
    • Flag
    • Fail
  • Food is protected from contamination

    • Pass
    • Flag
    • Fail
  • Cleaning and Sanitizing

  • Three-compartment sink is used.

    • Pass
    • Flag
    • Fail
  • Three-compartment sink is properly set up for ware washing (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
  • 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
  • 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

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