1. Employee Training and Hygiene:

• Ensure all staff members have completed food safety training.

• Verify that employees adhere to proper handwashing procedures.

• Confirm staff members are aware of and follow personal hygiene guidelines.

2. Food Storage and Handling:

• Check refrigeration units for correct temperatures and cleanliness.

• Inspect dry storage areas for proper organization and cleanliness.

• Ensure proper labeling and dating of all stored food items.

• Confirm the use of separate cutting boards for raw and cooked foods.

3. Cross-Contamination Prevention:

• Check the separation of raw and cooked foods during storage and preparation.

• Verify the use of color-coded utensils to prevent cross-contamination.

• Confirm that cutting boards are sanitized between different food types.

4. Cooking and Temperature Controls:

• Monitor cooking temperatures for all proteins (poultry, seafood, meat).

• Confirm the use of food thermometers during cooking.

• Check hot holding and cold holding units for correct temperatures.

5. Cleaning and Sanitation:

• Confirm the regular cleaning schedule for kitchen equipment.

• Ensure proper sanitation of food contact surfaces.

• Check dishwashing procedures and water temperature.

6. Pest Control:

• Verify the presence of a professional pest control service.

• Check for any signs of pest infestation in storage and preparation areas.

7. Emergency Preparedness:

• Confirm the availability and functionality of first aid kits.

• Ensure staff is trained on emergency response procedures.