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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
10/24/2021

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.

    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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