FOOD SAFETY INSPECTION CHECKLIST

Name of Establishment: HOME KITCHEN

Date of Inspection : September 6, 2020 Number of People: 2

Workplace nature of activitiy / description: Daily Serving of Meals for the Family of 6

PARAMETER / CRITERIA YES NO REMARK

PURCHASING / RECEIVING

Some fresh pork and

chicken meat are
1. Are the supplies and ingredients purchased from purchased from village
qualified suppliers? (Food from Unsafe Sources) meat shop which
delivered them in open
plastic bags via tricycle

Face masks are worn but

2. Are the delivery personnel well groomed or wearing
not face shields and no
clean clothing and clean protective equipment?
hand gloves

3. Are the supplies delivered free of pests?

4. Are the supplies delivered properly packaged (no

breakage or tears)?

No food thermometer to
5. Are the supplies delivered in within required check food temp. Fresh
temperature? -5°C and below for chilled food; -18°C and meat purchased from
below for frozen food village meat shop are not
frozen (not even chilled)

STORAGE

Ants and fly sighting on

kitchen countertop
1. Is the storage area free of pests? (Presence of Pests)
where the root crop
vegetables are stored

2. Is the storage regularly sanitized?

3. Is the chiller temperature -5°C or below?

No calibration done
4. Is the chiller thermometer calibrated? since refrigerator was
purchased 5 years ago

5. Are storage boxes free of dust and dirt?

6. Are the supplies stored within required temperature?

-5°C and below for chilled food; -18°C and below for frozen
food

PREPARATION

Only one chopping

1. Are the cutleries and chopping boards segregated?
board and knife used for
(Cross contamination)
all meal ingredients

2. Are the contact utensils, bowls, plates free from

contaminants? (Contaminated Equipment)

3
Name of Establishment: HOME KITCHEN
Date of Inspection : September 6, 2020 Number of People: 2

Workplace nature of activitiy / description: Daily Serving of Meals for the Family of 6

PARAMETER / CRITERIA YES NO REMARK

Dirty kitchen lavatory and

main kitchen lavatory are
3. Is the handwashing lavatory used only for handwashing? used for washing hands,
food, cookware,
dinnerware, utensils

No face mask, no gloves,

4. Are the PPEs worn by all food handlers? no hairnet worn during
meal preparation

Food handlers just rinsed

5. Do all food handlers wash hands before beginning work?
hands and did not use
(Poor Personal Hygiene)
soap

6. Are the supplies taken out from storage thawed properly?

Only one of the 2 food

7. Are all food handlers physically fit to work? (Food
handlers has had X-ray
Handlers’ Health Status)
and medical exam

Cloudy water coming out

of the faucet is used for
8. Are the ingredients washed with potable water? (Water washing meal
Quality) ingredients. No potable
water test has been done
ever since.

COOKING

Two spoons taken out of

storage had a half0inch
1. Are the contact utensils, bowls, plates and cookware free
trace of peanut butter
from contaminants? (Contaminated Equipment)
and ants were seen in
the utensils drawer

No face mask, no gloves,

2. Are the PPEs worn by all food handlers? no hairnet worn during
cooking

Food handlers just rinsed

3. Do all food handlers wash hands before beginning work?
hands and did not use
(Poor Personal Hygiene)
soap

Dirty kitchen lavatory and

main kitchen lavatory are
4. Is the handwashing lavatory used only for handwashing? used for washing hands,
food, cookware,
dinnerware, utensils

5. Is the required minimum internal cooking temperature No food thermometer to

met? (Inadequate Cooking) check food temp.

Only one of the 2 food

6. Are all food handlers physically fit to work? (Food
handlers has had X-ray
Handlers’ Health Status)
and medical exam

4
Name of Establishment: HOME KITCHEN
Date of Inspection : September 6, 2020 Number of People: 2

Workplace nature of activitiy / description: Daily Serving of Meals for the Family of 6

PARAMETER / CRITERIA YES NO REMARK

No food thermometer to
7. Is the cooking thermometer calibrated?
check food temp.

Purified water was used

8. Is the water used for cooking potable? (Water Quality) for cooking rice and
meals

COOLING

No food thermometer to
check food temp.
1. Are the cooked food allowed to cool within required safe
Cooked meals are left on
temperature? (Improper Holding Temperature)
the dinner table for more
than 4 hours

2. Is the cooking thermometer calibrated? No food thermometer

3 flies spotted during

3. Is the cooling area free from pests? (Presence of Pests) cooling in the dining
room

4. Is the cooling area cleaned and sanitized?

5. Are the cooked food covered to avoid physical

contaminants from getting in?

SERVING

1. Are the contact utensils, bowls, plates, glasses for serving

free from contaminants? (Contaminated Equipment)

No formal training, just a

2. Are the food handlers trained for food safety? few briefing from house
owner

3. Are the dining tables and chairs neat and free from pests?
(Presence of Pests)

4. Are the table cloths, napkins, and placemats laundered

fresh?

no server washed hand

5. Do the servers wash or sanitize hands prior to each
before meal was served
serving? (Poor Personal Hygiene)
at the dinner table

Only one of the 2 food

6. Are all waiters/ food servers physically fit to work? (Food
handlers has had X-ray
Handlers’ Health Status)
and medical exam

Inspected by : MARIA ANA MANUEL

Representative of the Establishment : PAULO B. MANUEL