AOBRAINSA DINING ROOM INSPECTION CHECK LIST

Dining room: CONCESIONARIO RICHARD Project: P 0265 VILCASHUAMAN

Performed by: DR. ROBERTO MONCADA BARRANTES Date: 27/11/2015
Compliance Not
DESCRIPTION YES NO
applica Score REMARKS
ble
I. - BASIC REQUIREMENTS
Warehouse: Receiving and Storage
The warehouse is in a good state of conservation and hygiene. 0
Warehouse floors, walls and ceilings are clean. 0
The products purchased have sanitary registrations 1
Pallets and shelves are in an appropriate distribution 1
Presence of expired products 1 0
Bulk products are in covered and labeled plastic containers. 1
Frozen meats are wrapped separately by trays and protected by plastic of first use. 1
There are foods that are in contact with the floor. 1 0
Food duly labeled and identified according to expiration date 1
Food of animal and vegetable origin stored separately 1
Food in whole, clean containers or wrappers 1
Thermometer visible and working 1
Recording and verification of temperatures in all freezers (-18°C) 1
Chemical substances: detergents, disinfectants, insecticides and others are in a separate environment. 0
Dealer
The establishment has a sanitary permit 1
The personnel have a valid health card. 1
Staff receives training and coaching courses 0
Presents a monthly menu program 1
Hand-washing facilities and disinfectants are available at the facility 0
They have toilets in good conditions. 0
II.- QUALITY CONTROL OF KITCHEN AND DINING ROOM AREAS
Kitchen Area
Drainage with gratings, in good condition and without stagnation. 1
Kitchen equipment is cleaned after each service. 1
Refrigerators, coolers and freezers are clean and in good condition. 1
Freezers or canners are maintained in good condition 1
State of conservation of kitchen utensils in good condition 1
The crockery is in display cabinets or shelves made of stainless steel (galvanized iron or steel). 0
It has an extractor hood and its respective ducts. 0
The gas balloon is located at a distance of 2m from the stove. 0
Sufficient and appropriate supply of potable water 0
Drinking water installations and sewage lines are in good condition. 1
Use of detergents and disinfectants in the washing of utensils 0
Preservation of prepared food (properly covered) 1
Floors are clean and free of grease 1
Dining area
Personnel wear gloves and masks when serving and/or distributing food. 0
Dining room located next to the kitchen 1
Functional arrangement of tables and furniture 1
Tables and equipment are properly cleaned and disinfected 1
Floors are swept after each service. 1
Menu of the week is located in the visible area 0
It has a television 1
Personnel hygiene
Personnel wear a cap, mask, jacket and white apron. 0
Correct use of cap, mask and gloves. 0
Uniforms are complete and clean 0
The hands of food handlers are free of wounds, cuts, fungus and fungus. 1
Hands should be free of rings, watches, bracelets, etc. 1
Clean hands, clean and short nails, no nail polish. 1
The staff is with hair, short and/or up-do's. 1
The staff has a changing area 1
III.- HEALTH, SAFETY AND HYGIENE CONTROL
Facilities and services
Order and cleanliness are observed in all the facilities of the premises. 0
The layout of the facility is appropriate for evacuation of personnel in case of emergency. 0
The entire facility is adequately illuminated and ventilated. 0
 Compliance Not
DESCRIPTION YES NO
applica Score REMARKS
ble
The electrical installations are embedded and/or covered by insulating pipes. 1
All switches and power connectors are in perfect condition. 1
Emergency Control
Adequate and properly charged fire extinguishers are available. 0
The gas cylinders and hoses are in good condition. 1
Propane gas cylinders are located in a ventilated place and are secured. 1
The premises are signposted in case of emergencies (exits, meeting points, etc.). 0
The facility has a properly implemented first aid kit. 0
Waste management
The dealership has a dedicated organic waste environment. 0
Waste is disposed of in special containers and plastic bags. 0
The color code for solid waste disposal is respected. 0
Hygienic services for diners
It has hygienic services 0
The bathrooms have adequate hygiene 0
Soap, toilet paper and towels (paper or cloth) are available in the bathrooms. 0
Health
A cleaning and disinfection program is in place 1
A fumigation and rat extermination program is in place. 1
Staff receives training in first aid or other topics (frequency) 0

TOTAL SCORE OBTAINED: 40

(*) DOES NOT APPLY TO % OF SCORE OBTAINED: 57
RESTAURANTS

75-100% : ACCEPTABLE
51-74% : IN PROCESS
0-50% : NOT ACCEPTABLE