Sample Manager Self-Inspection Checklist - Gwinnett Environmental Health Services Page 2
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4Gwinnett Environmental Health Services
455 Grayson Highway - Suite 600
Lawrenceville, GA 30046
Phone: 770.963.5132
Fax: 770.339.4282
Yes/
Compliance Status
Corrective Action
No
FOOD HANDLING
Frozen food is thawed under refrigeration (at 41°F)
or under cool running water (70°F or less)
Food is not allowed to be in the “temperature
danger zone” for more than 4 hours
Food is not allowed to be cross contaminated
Food is handled with clean utensils, clean gloved
hands, or clean hands
Reusable cloths are only used for sanitizing
equipment surfaces (not for hand drying)
No bare hand contact with ready to eat foods
Time as a public health control being documented
and followed (4 hours maximum time)
Foods obtained from an approved source at proper
temperatures and are in good condition.
Documentation provided (shellfish tags present
and on file for 90 days and invoices)
ALL fruits and vegetables washed in the vegetable
sink prior to cutting/processing
Raw meats/fish prepared separate from
fruits/vegetables and ready to eat foods or at
different times on cleaned and sanitized surfaces
FOOD STORAGE AND DRY FOOD
STORAGE/DISPLAY
All food 6” (inches) off of ALL floors
Food inventories are rotated (First in First Out)
No bulging or leaking canned goods
Food properly covered in ALL storage areas
Foods in all containers are properly labeled (name
of food and open or discard date)
Foods (raw meats and fish products) are stored
properly in all coolers
Foods not stored in areas of potential
contamination (under plumbing pipes, in
bathrooms)
Page 2 of 4
02-22-12
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