Food Safety HACCP for Retail Food Establishments (16 Hour)

Table 5 - Facility Maintenance Checklist

Building Exterior and Surrounding Area

Building Paint, no graffiti Front doors, including glass Back door and area, free of

clutter; intact seal, secure Windows and sills Exterior trash cans, cigarette

ash cans, not overflowing Dumpster area Dumpster gates, closed when

not in use Dumpsters and grease traps

lidded, lids fit securely Landscaping Neat, appealing, free of

debris, adequate ground cover

Planters weeded, free of debris and dead plants; sprinklers to come on during non-peak periods

Foliage does not block signage, not a security threat

Parking lot Free of debris and grease

build-up Lot surface, free of potholes;

no standing water; striping visible; car stops unbroken, secure, no tie rods exposed

Exterior parking lot lights working

Sidewalk free of debris, stains, gum, grease build-up, standing water, weeds

Entrance/foyer Blinds/shades, hung evenly. Host/podium stand and area,

organized, free of debris/clutter

Service area Countertops, shelves, free of

clutter Condiment bottles, adequately

stocked Cash area Cashier station, organized,

free of debris/clutter Waiting area, benches, free of

debris Dining room temperature

appropriate Menus, menu holders Seating/tables/counters Upholstery, no tears Booth seats secure in the

base Dining room chairs, legs,

cross bars, and casters Counter seat poles, mounts,

seat bottoms, and backs Countertops Highchairs, booster seats

clean, in good repair; high chairs NSF approved; safety belts that fasten

Tables clean, sanitized, in good condition

Table set-ups clean, adequately stocked

Prep area Sinks, organized (not used for

hand washing)

Storeroom Stock on NSF-approved

shelving, 6 inches from floor, 2 inches from wall; not product on floor; have access for sweeping/mopping underneath

Walk-in freezer Freezer working properly, hold

temperature 0±10ºF, free of ice build-up

Thermometers visible, in working order

Shelving, rust free, NSF approved; products 6 inches from floor, 2 inches from wall

Walk-in refrigerator Refrigeration system working

properly, air temperature 40ºF, free of unpleasant odors

Thermometers visible, in working order

Air curtain, in proper position Shelving, rust free, NSF

approved; products 6 inches from floor, 2 inches from wall

Dish area Sinks, organized, 3-

compartment sinks appropriately labeled

Stainless steel counters, organized

Dish machine, operating properly with chemicals

Silverware catches

Food Safety HACCP for Retail Food Establishments (16 Hour)

In cold weather climates, parking lot and driveway plowed as appropriate; sidewalks, ramps, railing shoveled, free of ice

Signage Entrance and directional signs

working

Interior

General Floors, walls, ceilings Floors, including corners,

mats or rugs. tile grout, dry, free of debris and standing water; floor mats, tiles, ridged tiles recommended

Floor drains, covers, screens not obstructed

Carpets Baseboards, base tiles Walls Ceiling Shelving Fixtures Front doors, glass, and

frames; no gaps/voids at door to prevent pest entry

Walls/décor/screens Pictures, plants Glass screens, glass

partitions Ledges and trim Windows Blinds/shades, hung evenly Equipment Countertops, cutting boards

Smallwares, organized, stored properly on NSF-approved shelving

Heavy or sharp objects stored on waist-high shelves or lower

Knives stored in knife rack, not in drawer

Portion scales, operable, rust free

Cooks' line Microwave and timer buttons

labeled; service timers calibrated, updated, properly programmed

All reach-in refrigerated units; lighting functioning, shielded; air temperature 40ºF or below; thermometers visible, in working order

Hoods; duct work

Back of House Labeled ice buckets, scoops;

stored, handled in sanitary manner

Equipment not currently used, stored safely and securely

Restrooms Vents Air fresheners Partitions, doors, frames free

graffiti, doors self-closing; locks work properly

Toilet base and seats secure Mirrors Hand sinks, minimum 100°F;

Employee restroom: soap dispensers, nail brushes, sanitizer dispensers, stocked

Countertops Stainless steel Paper towel dispensers,

stocked; hand towels stocked or air dryer available

Covered and lined trash receptacles present in each stall of women's restroom

Soap, toilet tissue, seat covers available; dispensers

Hand sanitizer dispensers (employee restrooms)

New restaurants, conversions, and remodels have baby-changing station in male and female guest bathrooms

Break area Table tops, chairs: clean,

organized

Food Safety HACCP for Retail Food Establishments (16 Hour)

Lighting Lights operating; covers,

shields, fixtures Adequate lighting, no burnt-

out bulbs; shatter-proof bulbs or diffusers or fluorescent tubes

Emergency and exit lighting operating

Trash bins Trash bins never overflowing,

trash never blocks exits

Mop area Running water available Back-flow valves available,

working properly Mop buckets, wet floor cones;

buckets stored upside down Mops, brooms hung from

rack, heads down, handles up