Checklist completed for initial electronic inspection using Health Space GOVTECH: ? Establishment information in HS GOVTECH database verified and complete. ? Certified Food Protection Manager Certificates recorded. ? Food Handler and Allergen Awareness Training Certificates reviewed. ? Employee Health and Hygiene Documents reviewed. ? Discussed Education Campaign documents with food service employees and/or manager(s). ? Inspection Report emailed to food establishment manager and/or owner.
Observations
Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management, food employees and conditional employees; knowledge, responsibilities, and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
NO
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
NO
7 No discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination By Hands
NO
8 Hands clean and properly washed
Compliant
Observations
NO
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
IN
10 Adequate handwashing sinks properly supplied and accessible
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source
Compliant
Observations
NO
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
14 Required records available; shellstock tags, parasite destruction
Compliant
Observations
Protection from Contamination
IN
15 Food separated and protected
Compliant
Observations
IN
16 Food-contact; cleaned and sanitized
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
Time/Temperature Control for Safety
NO
18 Proper cooking time and temperature
Compliant
Observations
NO
19 Proper reheating procedures for hot holding
Compliant
Observations
NO
20 Proper cooling time and temperature
Compliant
Observations
NO
21 Proper hot holding temperature
Compliant
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
NA
24 Time as a Public Health Control; procedures & records
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
Highly Susceptible Populations
IN
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
Food/Color Additives and Toxic Substances
NA
27 Food additives; approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored and used
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance/specialized process/HACCP
