CAFETERIA HYGIENE & FOOD SAFETY CHECKLIST

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--- PREMISES & ENVIRONMENT ---
[ ] Ambient Temperature (°C)
[ ] Floor Temperature (°C)
[ ] Floor Condition (Clean and Dry, Slightly Damp, Wet, Greasy, Damaged)
[ ] Evidence of Pests? (Rodents, Insects, Birds, None Observed)
[ ] Notes on General Cleanliness and Condition
[ ] Ventilation (Adequate, Insufficient, Malfunctioning)
[ ] Photos of Premises (Optional)

--- DISHWASHING & SANITATION ---
[ ] Dishwashing Machine Temperature (Wash)
[ ] Dishwashing Machine Temperature (Rinse)
[ ] Sanitizer Concentration (ppm)
[ ] Dishwashing Detergent Type (Powder, Liquid, Tablet)
[ ] Rinse Aid Used? (Yes, No)
[ ] Are any of the following observed? (Standing water in machine, Rust or corrosion on machine parts, Leaking water, Unpleasant odor)
[ ] Comments/Observations regarding dishwashing and sanitation
[ ] Last Date of Dishwasher Maintenance

--- FOOD STORAGE ---
[ ] Refrigerator Temperature (°C)
[ ] Freezer Temperature (°C)
[ ] Dry Storage Room Temperature (°C)
[ ] Date of Last Temperature Log Check
[ ] FIFO System in Place? (Yes, No, N/A)
[ ] Food Items with Expiring Dates (Identify Top 3) (Meat/Poultry, Dairy, Produce, Baked Goods, Canned Goods)
[ ] Comments on Food Storage Conditions

--- FOOD PREPARATION ---
[ ] Are separate cutting boards used for raw and cooked foods? (Yes - Clearly Designated, Yes - Generally Used, No - Often Mixed, Not Applicable)
[ ] Temperature of hot holding equipment (°C)
[ ] Temperature of cold holding equipment (°C)
[ ] How are cooked foods prevented from cross-contamination? (Elevated off raw foods, Covered with appropriate barriers, Other (Specify in Long Text), Not Applicable)
[ ] If 'Other' was selected above, please specify how cross-contamination is prevented.
[ ] Are food handlers wearing appropriate hair restraints? (Yes, No, Not Applicable)
[ ] Date of last food handler training on safe food handling practices.
[ ] Photo evidence of safe food preparation practices (e.g., correct use of equipment).

--- PERSONAL HYGIENE ---
[ ] Staff handwashing observed before handling food? (Yes, No, Not Observed)
[ ] Are staff wearing clean uniforms? (Yes, No, Uniform present, condition unclear)
[ ] Are staff wearing appropriate hair restraints (hairnets, hats)? (Yes, No, Partially Compliant)
[ ] Number of staff visibly not adhering to hygiene protocols.
[ ] Any observations regarding staff hygiene requiring further attention?
[ ] Are fingernails clean and trimmed? (Yes, No, Not Observed)
[ ] Jewelry worn by staff? (No jewelry, Rings, Bracelets, Necklaces, Other (specify))

--- WASTE MANAGEMENT ---
[ ] Number of Waste Bins Present
[ ] Waste Segregation Practices - Are these in place? (Yes - General Waste, Yes - Recyclables, Yes - Food Waste, No, Not Applicable)
[ ] Waste Bin Liners - Condition? (Intact and appropriate, Damaged, Missing, Not used)
[ ] Last Waste Bin Cleaning Date
[ ] Observations Regarding Waste Management Practices (e.g., spills, odors)
[ ] Evidence of Pest Attraction Near Waste Areas? (Yes, No, Unsure)
[ ] Photograph of Waste Storage Area

--- PEST CONTROL ---
[ ] Frequency of Pest Control Service (Days)
[ ] Date of Last Pest Control Service
[ ] Type of Pest Control Service Performed (General Treatment, Rodent Control, Insect Control, Bird Proofing)
[ ] Notes from Pest Control Technician (if applicable)
[ ] Evidence of Pest Activity Observed (Select all that apply) (Rodent Droppings, Insect Presence, Rodent Tracks, Damaged Food Packaging, None Observed)
[ ] Location of Pest Activity (if observed)
[ ] Pest Control Company Name

--- EQUIPMENT MAINTENANCE ---
[ ] Last Refrigerator Temperature Calibration Date
[ ] Refrigerator Temperature (in °C)
[ ] Oven Temperature Accuracy Check (in °C)
[ ] Dishwasher Water Temperature (Wash Cycle, in °C)
[ ] Dishwasher Water Temperature (Rinse Cycle, in °C)
[ ] Dishwasher Sanitizer Type (Chlorine, Quaternary Ammonium, Other (Specify in LONG_TEXT))
[ ] Dishwasher Sanitizer Concentration (ppm)
[ ] Notes on Equipment Maintenance / Repairs
[ ] Date of Last Filter Change (e.g. Water Filter)

--- WATER QUALITY ---
[ ] Water Source Pressure (PSI)
[ ] Hot Water Temperature (Celsius/Fahrenheit)
[ ] Cold Water Temperature (Celsius/Fahrenheit)
[ ] Water Source Type (Municipal, Well, Other (Specify))
[ ] If 'Other' selected for Water Source Type, please specify:
[ ] Last Water Quality Testing Date
[ ] Upload Water Quality Testing Report (if available)
[ ] Is a backflow preventer installed and maintained? (Yes, No, N/A)
[ ] Comments or observations regarding water quality:

--- DOCUMENTATION & RECORD KEEPING ---
[ ] Last HACCP Plan Review Date
[ ] Last Pest Control Service Date
[ ] Temperature Log Frequency (e.g., times per day)
[ ] Temperature Logs Maintained? (Yes, No)
[ ] Cleaning Schedules Posted & Followed? (Yes, No)
[ ] Attach Sample Temperature Log
[ ] Notes on record keeping procedures or any deficiencies found

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