Full Text
SAFE FOOD FACT SHEET BUTTE-SILVER BOW HEALTH DEPARTMENT 25 West Front Street Butte, Montana 59701 Office Number: (406) 497-5020 Fax Number: (406) 497-5096 Daily Self-Inspection Checklist *These items contribute directly to foodborne illness Cold Holding* (Required at 41/45°F) Item Location Temperature Corrective Action Taken Cooking* (Whole muscle meat to 145°F, ground meat to 155°F, and poultry/stuffed foods to 165°F) Item Location Temperature Corrective Action Taken Hot Holding* (Required at 135°F) Item Location Temperature Corrective Action Taken Cooling* (From 135°F to 70°F within 2 hours and from 70°F to 41°F within another 4 hours) Item Location 2 hour temp 4 hour temp Corrective Action Taken ---PAGE BREAK--- Reheating* (Heat to165°F for 15 seconds within 2 hours) Item Location Temperature Corrective Action Taken Hand Sinks In Out Corrective Action Taken Accessible/not blocked* Hot and cold water* Clean, no food waste Clean clothes/aprons Personal Hygiene In Out Corrective Action Taken No sick employees working* Frequent handwashing observed* No open cuts, wounds, or bandages*(gloves used) No eating, drinking, or tobacco use in food prep areas* Minimize bare-hand contact with ready- to-eat foods* Proper hair restraints, no jewelry, fingernails maintained Clean clothes/aprons Refrigerated Storage In Out Corrective Action Taken Refrigeration equipment maintaining 41/45°F or below* Ready-to-eat foods stored above raw products* All refrigerated products have proper date label* Accurate probe thermometer available Accurate refrigeration thermometer provided/visible ---PAGE BREAK--- Dishwashing In Out Corrective Action Taken Proper sanitizing:________ppm or Machine clean (no food waste or lime/calcium buildup 3-comp sink clean, not greasy (wash, rinse, sanitize) Dishes/utensils/glasses clean Drain boards clean/maintained Air drying properly, no wet stacking Test strips available (Chlorine, QUAT) General In Out Corrective Action Taken Doors and windows properly closed, vermin resistant No pests (roaches, mice, flies, etc.) Kitchen equipment clean, no grease or food waste Pop heads/tea spigots clean Cutting boards/pots/pans/can openers clean and in good repair Ice scoops properly stored, handle out of ice, on clean surface Food properly protected/covered containers No dented or swollen cans Wipe cloths properly stored in clean sanitizing solution Chemicals and spray bottles properly stored and labeled Shelving/bulk food containers clean, no food waste Single-service articles properly stored, dispensed All lights working and properly shielded Floors/floor drains cleaned and maintained Mop sink area clean, mops and brooms hung up Dumpster doors/lids properly closed, no trash on ground