Outlet/Food Chain/Restaurants Inspection Check list

Name of Outlet: Dated:

Control Points Particular Details
1.Food Preparation Area Yes No N/A Attachment/Remarks

1.1 Food preparation area is clean and free from pests.

1.2 Floors and walls are clean and dry.
1.3 Drains are clean and appropriately covered.
1.4 Exhaust system and filters are clean and in good working order.
1.5 Food equipment and food contact surfaces are properly washed after every use.
1.6 All sinks and ware-washing areas are clean and well maintained.

2. Food Storage Area Yes No N/A Attachment/Remarks

2.1 Food storage area is clean and free from pests

2.2 Food and storage area is clear of obstruction from unwanted boxes, crates and other dirt’s.
2.3 Food storage area is adequately ventilated.

3. Refreshment area Yes No N/A Attachment/Remarks

3.1 Tables and chairs are kept clean.

3.2 A table cleaning system is put in place to clear away food waste promptly.
3.3 Fans and light fittings are clean and free of dirt and cobwebs.
3.4 All walls and pillars are clean.
3.5 Refreshment area is free from unwanted articles.
3.6 No pet animal such as dog or cat are in the premises.
4. Toilets and Staff Locker Area Yes No N/A Attachment/Remarks

4.1 Toilets are clean and dry.

4.2 Toilets are well-ventilated and not of unpleasant odor.
4.3 Basic amenities such as soap, toilet paper, hand towel and litter bins are readily available.
4.4 Toilet facilities are in good working condition.
4.5 Toilets are not used for any form of storage.
4.6 Staff locker area is clean and tidy.
4.7 Staff locker area is used for storage purposes.

5. Waste Disposal Area Yes No N/A Attachment/Remarks

5.1 Appropriate foot-operated refuse bins are used.

5.2 Refuse bins are properly lined with plastic bags.
5.3 Refuse bins are kept covered at all times when not in use.
5.4 Refuse are properly bagged before disposal into bins.

6. Personal Hygiene Yes No N/A Attachment/Remarks

6.1 Food handlers do not prepare food if they are suffering from food poisoning symptoms e.g.
diarrhea, vomiting.
6.2 Clean aprons and tidy clothes are worn where handling food.
6.3 Hair is kept in tidy condition, and covered with caps or hair nets where necessary
6.4 Sores, wounds or cuts on hands, if any, are covered with waterproof and brightly- colored plaster/Band
Aid.
6.5 Fingernails are short, unpolished and clean.
6.6 Hands are washed thoroughly with soap and water frequently and at appropriate times.
6.7 Food handlers practice good personal hygiene.
6.8 Cleaner person washed his hand after cleaning work.
7. Dry goods storage unit Yes No N/A Attachment/Remarks

7.1 Dry goods, drink cans and other food items are stored neatly on shelves and minimum distance
above ground.
7.2 Food is stored away from walls, overhead water and sewer lines.
7.3 Food packaging and storage containers are properly labelled with content, date and time of purchase
or expiry date.
7.4 Proper stock rotation system such as the first-in-first out (FIFO) system is used for inventory
management.
7.5 Insecticides, detergents and other chemicals are stored away from food products.

8. Refrigerator / Chiller / Freezer Yes No N/A Attachment/Remarks

8.1 Chiller food storage units are in good working order and maintained at correct temperatures.
8.2 Refrigerated food storage units are not overstocked
8.3 Refrigerated food storage units are kept clean and well-organized.
8.4 All food is properly wrapped, labelled and dated.
8.5 FIFO system is used for inventory management.
8.6 Fresh food is stored in chiller and frozen food in freezer.
8.7 Chicken, Mutton and Beef displayed in same chiller are segregated by compartments.
8.8 Cooked food is stored above raw food.
8.9 A temperature form is maintained to document storage temperatures.
8.10 Rotten Vegetable found in refrigerator.
8.11 Ice Machine works properly.

9. Cooking Equipment Yes No N/A Attachment/Remarks

9.1 Dirty / soiled utensils and equipment are washed immediately after use.
9.2 Crockery, utensils and appliances are not chipped, broken or cracked.
9.3 Crockery, utensils and appliances are not badly stained or badly-scratched.
9.4 Chopping boards and knives are thoroughly cleaned between tasks.
9.5 Separate chopping boards, knives, tongs, spoons and other utensils are used for cooked and
uncooked food.
9.6 Meat grinders for processing chicken, mutton and beef are labelled and separated.
10. Food Preparation and Holding Yes No N/A Attachment/Remarks

10.1 Food supplies are obtained from licensed or approved sources.

10.2 Ingredients used are fresh and not expired.
10.3 Ingredients used are clean and washed thoroughly before cooking
10.4 Food is not prepared on floor, near toilet or drain.
10.5 Food is prepared using potable water and clean crockery, utensils and equipment.
10.6 Frozen food is thawed in chiller or microwave, and not by exposing on table at room temperature.
10.7 Food is not prepared and kept at room temperature for prolonged periods before sale or
consumption.
10.8 Food is not repeatedly reheated for consumption over a few times.
10.9 Food is cooled appropriately before refrigerating.
10.10 Appropriate food warmer or heating equipment is used to hold food.
10.11 Food is properly covered and protected from contamination.
10.12 Food is cooked thoroughly to the required temperature
10.13 Hot prepared food is held at 60°C and above
10.14 Cold prepared food is held in chilling / refrigeration unit at 5°C and below.

11. Food Handling and Serving Practices Yes No N/A Attachment/Remarks

11.1 Bare hands are not used to handle cooked / ready-to eat food. Tongs, ladles, spoons or disposal
gloves are used when handling and serving cooked / ready to-eat food.
11.2 Disposal gloves are used in correct manner, and are changed regularly and when necessary
11.3 Food handlers observe good hygiene practices while handling food.
11.4 For packed food, food is packed in clean package or wrapper made of materials that do not contaminate
the food.
12. Food Transport Vehicle Yes No N/A Attachment/Remarks

12.1 Vehicle is clean and well-maintained

12.2 Vehicle is free from pests and vermin.
12.3 Shelves are provided in vehicle cabin for placing of food containers.
12.4 Vehicle is adequately fitted with hot/cold holding facilities.

13. Food Transport Process Yes No N/A Attachment/Remarks

13.1 Vehicle is used for purposes other than transporting food.

13.2 Food containers with tight fitting covers are used for storage and transportation of cooked food.
13.3 Food is transported directly to designated site where it will be consumed.
13.4 Food is transported at appropriate temperature.
13.5 Loading and unloading of food is done in proper manner.

14. Food Handlers Records Yes No N/A Attachment/Remarks

14.1 All food handlers have undergone the Basic Food Hygiene Course.
14.2 All food handlers are registered with any Authorized Agencies.
14.3 All food handlers have undergone the refresher training as required by Management.
14.4 Record of food handlers register is updated and kept in order.

15. Other Documentation Yes No N/A Attachment/Remarks

15.1 Pest control records are in order.

15.2 Service records of equipment’s, ventilation and exhaust systems are in order
15.3 Thermometers are calibrated on a routine basis.
15.4 Records of control measures (temperature readings of refrigerated units, hot holding temperature of
food etc.) are accurately documented and maintained.
15.5 Cleaning and disinfection schedule is in order.
16. Controlling & Daily Activities Yes No N/A Attachment/Remarks

16.1 Does the operator start before 2 hours of opening?

16.2 Does the operator performs tasks given in manual before 1 hour of opening the outlet?
− Set up outlet position and neon box?
− Clean the outlet area
− Clean up all equipment’s, cooking tools, burner and surrounding outlet area?
− Arrange the outlet equipment layout?
− Prepare (slice and wash) the vegetables.
− Clean the waste
− Throw away the trash and place the trash can out from the customers sight.
− Prepare the kebab by roasting the meat.
− Count and enter opening and Closing balance of RM
− Count petty cash
16.3 Have there any discrepancies found on counting the cash & Raw material?
16.4 Is there attendance recording system?
16.5 Does this system trace late or early exit?
16.6 Is there proper manpower as per outlet allocated plan?
16.7 Deposit last day sales within proper time?
16.8 Give sales report to the warehouse.
16.9 Proper documentation about VAT registration certificate-
16.10 Is all reserved documents are signed with proper authorized people?

17. Comments on Service & Quality Yes No N/A Attachment/Remarks

17.1 Does the foods met quality requirement?

17.2 Is the burger bun freshly made?
17.3 Is the rice’s cooked properly?
17.4 is the burger petty cooked properly?
17.5 Does the chicken have any bad odor?
17.6 Does the coffee met quality requirement?
17.7 Is the burger petty enough in quantity standard?
17.8 Is the chicken enough in quantity?
17.9 Does they provide sufficient vegetable?
17.10 Does the vegetables look fresh or not in stock?
17.11 Does they serve food timely?
17.12 Food Handling time for each serve
17.13 Reason behind delay (If any delay happens)
17.14 Does they provide sauces in every serve?
17.15 Have there any complained or suggestion from the customers?
17.16 Have there any complained regarding employee attitudes, service etc.
17.17 Have there any complained regarding accuracy of orders?
17.18 Have there any complained box?
17.19 Does the employee provide electronic token?
17.20 Does they serve food timely?

18. Safety & Security Yes No N/A Attachment/Remarks

18.1 Are employees using safety gloves when cutting food products or using the slicer?
18.2 Are floors wet, slippery? Should mats be used.
18.3 Are employees wearing shoes or snicker?
18.4 Are restaurants following monthly inspection procedures?
18.5 First Aid Kits readily accessible and adequate?
18.6 Fire alarms certified and tested annually? Fire extinguishers recharged regularly and mounted in -
readily accessible areas?
18.7 Is the floor clean and free of obstacles?
18.8 Have there any arrangement for the preservation of CCTV footage for future verification?
18.9 Are employees using safety gloves when cutting food products or using the slicer?
18.10 Gas leakage problem found.

*** Updated as your requirement**