Bar Inspection

Cantina Bar and Food Inspection Checklist

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• PERSONAL HYGIENE          

• Hair nets are worn   

• Fingernails are short and clean   

• Gloves worn by food handlers during preparation of raw and cooked food   

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

• Adequate hand washing and drying facilities are available   

• Catering staff demonstrate understanding regarding when to wash hands   

• No smoking in kitchen or canteen   

• Is Personal Hygiene training regularly provided (records available )   

• UTENSILS AND EQUIPMENT          

• All small equipment and utensils, including cutting boards, are thoroughly cleaned between uses and sanitized where necessary   

• Utensils are clean and dry   

• Work surfaces are clean and sanitized   

• Thermometers are available and calibrated   

• Drawers and racks are clean   

• Utensisl are stored in a safe manner   

• CLEANING AND SANITIZING          

• Routine cleaning schedule are in place for utensisl, equipment and premises   

• Deep cleaning schedule   

• Sanitation chemicals used correctly   

• Separate rags used for floors and work surface cleaning   

• Cleaning equipment stored appropriately   

• Dining area is clean and sanitized   

• GARBAGE DISPOSAL   

• Garbage containers are washed and sanitized   

• Garbage storage area is protected from insect or rodent infestation   

• Skips emptied / removed from site at least 2x per week   

• PEST CONTROL          

• Screens are on open windows and doors and in good repair   

• A pest control program is in place   

• RECEIVING          

• Products are supplied by approved suppliers   

• Immediately upon receipt, incoming food and supplies are inspected   

• All food and supplies are promptly moved to proper atorage areas   

• Temperature is checked and recorded of shipping chillers/freezers on arrival   

• Chillers/freezer content is checked for defrosting or spoiling/damage before unloading   

• All food is labeled with name and delivery/expiry date   

• Food is protected from contamination   

• STORAGE          

• Separation of food and chemicals   

• Air-conditioned storage   

• All food are stored off the floor   

• Unit is clean   

• COLD STORAGE          

• Foods are arranged to allow cool air flow 
  

• Food is heated to 75C° before placing in hot holding   

• Fridge/Bain Mari is clean   

• Temperature of food being held is 63C° or above, record is available   

• Temperature of cold food being held is 4C° or below, record is available   

• Food is protected from contamination   

• Transport          

• Transport containers and carts are regularly cleaned and sanitized   

• Proper temperatures are maintained during transport at 4C° or below for foods and above 63C° for hot foods, record available   

• Transport vehicle is clean   

• HEALTH          

• Food handlers\' medical certificate up to date.   

• Is Food Safety training regularly provided (records available)