Cantina Bar and Food Inspection Checklist

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 )   

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   

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 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   

Screens are on open windows and doors and in good repair   

A pest control program is in place   

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   

Separation of food and chemicals   

Air-conditioned storage   

All food are stored off the floor   

Unit is clean   

Foods are arranged to allow cool air flow&nbsp;<br>

Food is heated to 75C° before placing in hot holding&nbsp; &nbsp;

Fridge/Bain Mari is clean&nbsp; &nbsp;

Temperature of food being held is 63C° or above, record is available&nbsp; &nbsp;

Temperature of cold food being held is 4C° or below, record is available&nbsp; &nbsp;

Food is protected from contamination&nbsp; &nbsp;

Transport containers and carts are regularly cleaned and sanitized&nbsp; &nbsp;

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

Transport vehicle is clean&nbsp; &nbsp;

Food handlers' medical certificate up to date.&nbsp; &nbsp;

Is Food Safety training regularly provided (records available)&nbsp; &nbsp;