Inspection Checklist

This checklist is an example of the items reviewed by inspectors during a special event. In general the inspector will be working with each vendor/booth to ensure that food items are adequately prepared, stored (cold/hot as the case may be), and sold in a manner that will reduce the risk of contamination.

PERSONNEL

  • PERSON-IN-CHARGE (PIC): PIC present
  • DEMONSTRATION OF KNOWLEDGE: PIC demonstrated knowledge or is certified

Hygiene

  • EMPLOYEE HEALTH: Ill employees excluded
  • HANDWASHING: Performed as required
  • HANDWASHING FACILITIES: Convenient
  • NO BARE HAND CONTACT: No bare hand contact. Utensils or gloves used

Food Source and Transportation

  • SOURCE: Approved sources; Ice made from potable water
  • TRANSPORTATION: Protected from contamination; 135°F or higher or 41°F or below

Food Preparation

  • FOOD CONTAMINATION: Protected from contamination
  • CROSS CONTAMINATION: Protected from cross contamination
  • HANDLING OF UNPACKAGED FOOD: Protected from contamination
  • HOLDING OF FOOD: 135°F or higher or 41°F or below
  • COOKING:
    • 165°F for 15 seconds: poultry etc.
    • 155°F for 15 seconds: tenderized meat, hamburgers etc.
    • 145°F for 15 seconds: raw eggs
  • THAWING: Proper thawing
  • REHEATING FOR HOT HOLDING OF COMMERCIALLY PROCESSED FOOD: Reheated to 135°F
  • COOLING: 2 hours 135°F to 70°F ; 4 hours 70°F to 41°F
  • REHEATING FOR HOT HOLDING: 165°F 15 seconds
  • DATE MARKING: Marked as required
  • CONSUMER ADVISORY: Posted as required

Equipment

  • UTENSILS: Washing and sanitizing/ testing strips and equipment
  • COOKING DEVICES: Properly designed and used
  • COLD STORAGE: Not in contact with water; 41°F or below
  • HOT STORAGE: 135°F or above
  • THERMOMETERS: Proper thermometers provided and used
  • COUNTERS/SHELVES: Easily cleanable and nonabsorbent

Food and Utensil Storage

  • DRY STORAGE: Least 6 inches off the ground
  • FOOD DISPLAY: Protected from contamination
  • IN-USE UTENSILS: Properly stored and used