1
Food Safety / ServSafe Manager on duty?
2
Is the restaurant health grade posted and visible?
3-8
Handwashing Test: press Start when the participant wets their hands. Press Stop after the participant rinses their hands. Must last 20 seconds or more. Critical
00:00
of 20s
9
Hand sink water temp at least 100°F? Critical
10
Are all handwashing sinks used only for handwashing and properly stocked and accessible? (Not used for food prep, thawing, or other purposes; supplied with soap, paper towels, and a nearby trash receptacle)
11
Handwashing signage visible and in good condition?
12
Thermometer on-site and calibrated today?
13
Cold items on make-table 41°F or under? Critical
14
Is the refrigeration under the make-table at 41°F or under? Critical
15
Is the area behind and underneath the make-table clean?
16
Are hot held items 135°F or over? Critical
17
Walk-in cooler temperature 41°F or under? Critical
18
Are all items in the walk-in cooler temperature 41°F or under? Critical
19
Are all food products in the walk-in cooler properly covered, sealed, and protected from contamination? Critical
20
Food storage order correct in the walk-in cooler (Top shelf RTE Foods, Bottom shelf Poultry)? Critical
21
Are all items in the walk-in cooler properly dated and no expired products? Critical
22
Walk-in cooler clean (walls, floors, shelves) and free of mold?
23
Is the freezer 0°F or under, and is it clean and organized?
24
Are all items in the restaurant from approved sources only? Critical
25
Do you follow the 2-stage cooling rule? (135°F to 70°F within 2 hours, 70°F to 41°F or below within an additional 4 hours) Critical
26
Approved thawing methods being used?
27
Approved cleaning supplies on site and stored properly away from food and food contact surfaces?
28
Is the dishwashing equipment operational and properly used to wash, rinse, and sanitize dishes, with required temperatures and/or sanitizer concentrations maintained?
3-compartment sink: 110°F minimum wash water
High-temp dishwasher: 165°F–180°F final rinse
Chemical dishwasher: 120°F minimum wash water + sanitizer at required ppm
High-temp dishwasher: 165°F–180°F final rinse
Chemical dishwasher: 120°F minimum wash water + sanitizer at required ppm
29
Sanitizer bucket in use at the correct PPM, and test strips available on-site?
30
Are cleaned and sanitized dishes and utensils properly air-dried and stored? (No cloth-towel drying; dishes are allowed to drain and dry naturally before storage)
31
Are food-contact surfaces clean and properly sanitized before use? (Cutting boards, knives, utensils, prep tables, and equipment are cleaned and sanitized between different foods and whenever contamination may occur) Critical
32
Ovens, fryers, vents, and cooking equipment clean and functioning properly?
33
Are restaurant floors, walls, and ceilings clean and in good repair? (No excessive grease, buildup, holes, or damaged surfaces)
34
Are the HVAC (heating, ventilation, and air conditioning) vents free of dust and dirt?
35
Are plumbing fixtures and drains functioning properly? (No leaks, backups, or standing wastewater) Critical
36
Do the floor drains and mop sink appear to be cleaned daily?
37
Is the restaurant free from pest activity? (No roaches, rodents, flies, droppings, or other signs of infestation) Critical
38
Are all food and other stored items properly elevated at least 6 inches off the floor to prevent contamination?
39
Are food employees properly dressed and maintaining good personal hygiene? (Hair restraints, clean clothing, slip-resistant shoes, permitted jewelry, and proper nail/glove practices)
40
Are employees following proper practices to prevent cross-contamination? (Avoiding bare-hand contact with ready-to-eat foods, and refraining from eating, drinking, smoking, or handling phones in food-preparation areas) Critical
41
Ice machine clean and free of mold?
42
Fountain drink nozzles removed and cleaned nightly?
43
Bathroom clean and stocked?
44
Is lighting adequate in food-prep areas (50 foot-candles) and walk-in/storage areas (20 foot-candles)?
45
Are written employee illness policies and vomit/diarrhea cleanup procedures available and accessible? Critical
46
Is the dumpster area clean, and are the dumpster doors closed?