INSPECTION CRITERIA
No.
Sanitary Facilities and Controls
Yes
No
N/A
13.
Is the water supply adequate in quantity and quality for its intended uses?
14.
Are the water temperatures and pressures maintained at suitable levels for its intended use?
Is the sewage disposal system adequate?
15.
Is the plumbing adequately sized, designed, installed and maintained in a manner to prevent
16.
contamination?
17.
Are adequate toilet rooms provided, equipped and maintained clean and in good repair?
18.
Are adequate handwashing and/or sanitizing facilities provided where appropriate?
Is all refuse properly stored and protected where necessary from insects, rodents and other pests
19.
and disposed of in an adequate manner?
Sanitary Operations
20.
Is the facility kept clean and in good physical repair?
Is cleaning of facilities and equipment conducted in such a manner as to avoid contamination
21.
of food products?
22.
Are detergents, sanitizers, hazardous materials and other supplies used in a safe and effective manner?
Are cleaning compounds and hazardous materials kept in original containers, stored separate
23.
from raw materials?
Are the processing areas maintained free of insects, rodents and other pests?
24.
25.
Are insecticides and rodenticides used and stored so as to prevent contamination of food?
Are all utensils and equipment cleaned and sanitized at intervals frequently enough to avoid
26.
contamination of food products?
Are single service articles stored, handled, dispensed, used and disposed of in a manner that
27.
prevents contamination?
Are utensils and portable equipment stored so as to protect them from splash, dust and other
28.
contamination?
Processes and Controls
29.
Is responsibility for overall plant sanitation specifically assigned to an individual?
Are raw materials and ingredients adequately inspected, processed as necessary and stored
30.
to assure that only clean, wholesome materials are used?
Is ice (where used) manufactured from potable water and stored and handled in a sanitary manner?
31.
Is food processing conducted in a manner to prevent contamination and minimize harmful
32.
microbiological growth?
Are chemical, microbiological, or extraneous material testing procedures used where necessary
33.
to identify sanitation failures of food contamination?
34.
Are packaging processes and materials adequate to prevent contamination?
Are only approved food and/or color additives used?
35.
FORM FDA 2966 (3/13)
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