FOOD Process and Steps Required Receive Store Prepare Cook Cool Reheat Hold Service NO COOK X X X X X SAME DAY SERVICE X X X X X X COMPLEX PROCESSES X X X X X X X X Receive Store Prepare Cook Cool Reheat Hold Serve Anticipated EQUIPMENT needs Thermometer Dry Storage Preparation Tables EQUIPMENT Preparation Sink Fryers Refrigerators Cold Holding Facilities Refrigerated Storage Cutting Boards Fryer Ice Bath Oven Ice UTENSILs Frozen Storage UTENSILs Oven Blast Chiller Grills Cold Holding Hot Holding Facilities Thermometer Hand wash Sinks Broiler Shallow Plans Burners Hot Holding Preparation Sinks Grill Refrigerators Griddle FOOD Warmers Refrigerators Cook Top Chill Sticks Other Thermometer Griddle Thermometer Hand wash Sink Hand wash Sinks Other Hand wash Sink Thermometer Preparation Table Hand wash Sink Other
PEST CONTROL All openings to the outside shall be effectively protected against the entrance of insects and rodents. All roller doors, sliding or bi-fold doors, or similar movable wall systems that are not self- closing and create a continuous opening to the exterior must have an effective means of pest control. Some examples of effective barriers include: Solid, tight fitting, self-closing doors. Fixed or self-closing screens of #16 mesh or finer. Effective air curtains. Example Air Curtain This may not apply if a FOOD ESTABLISHMENT opens into a larger completely enclosed structure such as a coliseum, arena, warehouse, shopping mall, superstores, airport, or office building, where the outer openings from the larger structure are protected against the entry of insects and rodents. A. Building All masonry or cement foundations must be rodent proof. Seal all openings into the foundation and exterior walls, including openings & penetrations around wall and ceiling penetrations. Cover all building vents with a minimum #16 mesh screen. Effectively seal all air ducts, skylight, transoms, and other openings to the outside.
FINISH SCHEDULE INSTRUCTIONS: Indicate which materials (quarry tile, stainless steel, fiberglass reinforced panels (RFP), ceramic tile, 4” plastic coved molding, etc.). Indicate Not Applicable (NA) as appropriate. ROOM/AREA FLOOR FLOOR/WALL JUNCTURE WALLS CEILING MEETS CRITERIA (RA to circle and Initial) Food Preparation YES/NO Dry Food Storage YES/NO Warewashing Area YES/NO Walk-in Refrigerators and Freezers YES/NO Service Sink YES/NO Refuse Area YES/NO Toilet Rooms and Dressing Rooms YES/NO Other: Indicate YES/NO Identify the finishes of cabinets, countertops, and shelving:
PHYSICAL FACILITIES INSTRUCTIONS: Explain the following with as much detail as possible. Indicate Not Applicable (NA) as appropriate. TOPIC MINIMUM CRITERIA MEETS CRITERIA Circle and Initial) Handwashing facilities Identify number of the handwashing sinks in food preparation and warewashing areas: ______Food Preparation _______ Warewashing Area Type of hand drying device? Disposable towels Hand-drying device YES/NO Warewashing Facilities MANUAL DISHWASHING Identify the length, width, and depth of the compartments of the 3-compartment sink: __________________________________________ Will the largest pot/ pan fit into each compartment of the 3-compartment sink? □ Yes □ No If No, what will be the procedure for manual cleaning and sanitizing of items that will not fit into sink compartments? ______________________________________ Describe size, location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air drying space: ________________________________________________________________________ What type of sanitizer will be used? □ Chemical Type:____________ □ Hot Water MECHANICAL DISHWASHING Identify the make and model of the mechanical dishwasher:______________________ What type of sanitizer will be used? □ Chemical Type:____________ □ Hot Water Will ventilation be provided? Yes No YES/NO