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FACILITY or AIRCRARTE OPERATIONAL UNIT
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ITEMS EVALUATED
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PLIANCE
| DATE
CcOR-
5S.
HEALTH CERTIFICATES
B. PERSONAL HYGIENE
C. TRAINING CERTIFICATES
D.
2.
EXAMINATION BY SUPERVISORS
FACILITIES ANDO EQUIPMENT
A.
DESIGN AND CONSTRUCTION
8.
VENTILATION
c.
FLOORS
D.
INSECT AND RODENT CONTROL
E.
PREPARATION SURFACES
6.
COM.
PLIANCE!
SANDWICHES
GREEN VEGETABLES
FROZEN FOOO
LEFT-OVER FOODS
DISHES AND UTENSILS
HANDLING PROCEDURES
WASHING AND SANITIZING
PRE-WASH
a. WASH (Temperature)
HAND WASHING FACILITIES
c. RINSE (Temperature)
MOP AND BROOM RACK
D. SANITIZING (Temperature or
t.
OUTSIDE AREA
J.
LATRINE(S)
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—. LARGE FQUIPMENT /Pors, Pans,
etc. }
FROM APPROVED SOURCES
FOOD
8
WATER/ICE
F.
AIRCRAFT WATER AND COFFEE
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CONTAINERS
STORAGE TECHNIQUE
A.
REFRIGERATORS
8.
FREEZERS
‘.
COR.
RECTED
SERVING LINE (Temperature)
H.
A.
(65 o¢
DATE
POTENTIALLY HAZARDOUS FOODS
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NON-
TIME
PREPARATION TECHNIQUE
A.
F. UTENSIL STORAGE
3.
DATE EVALUATED
ITEMS EVALUATED
RECTED
FOOD HANDLERS
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FOOD FACILITY SANITATION CHECK LIST
7.
OTHER FOOO CONTACT SURFACES
VENDING MACHINES
FACILITY CLEANLINESS
VEGETABLES
A.
GARBAGE STANDS/DUMPSTERS
BREAD AND BAKERY PROOUCTS
B.
GREASE (INTERCEPTORS
MILK DISPENSERS
Cc.
AIRCRAFT REFUSE HANDLING
DRY STORAGE
NON-FOOD
8.
OTHER
CLEAN EQUIPMENT
WENDING MACHINES
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FOOD FACILITY REPRESENTATIVE
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