DELI COUNTER INSPECTION CHECKLIST (DAILY) - FOOD HANDLING, TEMPERATURE

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--- EMPLOYEE HYGIENE & PRACTICES ---
[ ] Employee Handwashing Observed? (Yes, No, N/A)
[ ] Glove Usage Proper? (Yes, No, N/A)
[ ] Any observed hygiene concerns? (e.g., excessive jewelry, improper attire)
[ ] Aprons/Protective Wear Used? (Yes, No, N/A)
[ ] Number of handwashing events observed (if observed)
[ ] Hair Restraints (hairnet, hat) in Use? (Yes, No, N/A)

--- TEMPERATURE MONITORING & CONTROL ---
[ ] Temperature Log Start Time
[ ] Cold Deli Case Temperature (degrees F)
[ ] Hot Deli Case Temperature (degrees F)
[ ] Holding Unit Temperature (if applicable) (degrees F)
[ ] Refrigerator Temperature (Deli Storage) (degrees F)
[ ] Thermometer Calibration Status (Calibrated Today, Calibrated within Calibration Period, Calibration Due)
[ ] Notes on Temperature Readings/Corrections Needed
[ ] Date of Last Thermometer Calibration

--- FOOD HANDLING PROCEDURES ---
[ ] Were gloves used when handling ready-to-eat foods? (Yes, consistently, Yes, occasionally, No, N/A - No ready-to-eat foods handled)
[ ] Was proper use of utensils observed when handling food? (Yes, No, N/A - No food handled)
[ ] Number of times employee handwashing observed?
[ ] Was cross-contamination prevention observed (e.g., separate cutting boards/utensils)? (Yes, No, N/A - No potential for cross-contamination)
[ ] Describe any deviations from safe food handling practices observed:
[ ] Were proper procedures followed for thawing frozen foods? (Yes, No, N/A - No frozen foods thawed)
[ ] Employee initials observing handling practices:

--- PRODUCT DISPLAY & ROTATION ---
[ ] Temperature of Prepared Salads (in °F)
[ ] Temperature of Meats/Cheeses (in °F)
[ ] FIFO Rotation Verified (Check One) (Yes, No, N/A)
[ ] Rotation issues observed (select all that apply) (Old product in front, Incorrect dating, No dating present, None Observed)
[ ] Notes on Product Display/Rotation
[ ] Product Overwrapping observed? (Yes, No)
[ ] Number of items past expiration date observed

--- EQUIPMENT & SANITATION ---
[ ] Cooler/Refrigeration Unit Temperature (Record Reading)
[ ] Meat/Cheese Display Case Temperature (Record Reading)
[ ] Cooler/Case Condensation Present? (Yes, No, N/A)
[ ] Equipment Cleanliness - Overall Condition (Excellent, Good, Fair, Poor)
[ ] Notes on Equipment Cleanliness/Maintenance
[ ] Sanitizer Concentration Correct? (Yes, No, N/A)
[ ] Photo Documentation (if issues found)

--- LABELING AND DATING ---
[ ] Are all pre-made deli salads and sandwiches properly labeled? (Yes, No, N/A)
[ ] Are all items labeled with preparation date? (Yes, No, N/A)
[ ] Preparation Date (for items without a specific sell-by date)
[ ] Sell-By/Use-By Date (for items with a designated date)
[ ] Note any discrepancies or corrections made to labeling (e.g., missing dates, incorrect ingredient lists)
[ ] Are allergen information displayed appropriately (if applicable)? (Yes, No, N/A)
[ ] Are product names clearly visible and accurate? (Yes, No, N/A)

--- WASTE MANAGEMENT ---
[ ] Quantity of food waste generated (lbs/kg)
[ ] Waste containers properly covered? (Yes, No, N/A)
[ ] Waste bags properly sealed? (Yes, No, N/A)
[ ] Waste area clean and free of pests? (Yes, No, N/A)
[ ] Comments/Corrective Actions Needed (Waste Management)

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