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Health and Hygiene inspection for mess hall

1. Overall Facility Condition

Assess the general appearance of the mess hall for cleanliness and order.

Examine the condition of furniture and fixtures for wear and tear.

Ensure all areas are free from clutter and hazards.

Here are some additional steps that could be included in the "Overall Facility Condition" section of the New Health and Hygiene inspection checklist

Check for proper ventilation in the mess hall to ensure air quality

Inspect flooring for cleanliness and any damage that could pose safety risks

Evaluate lighting conditions to ensure all areas are adequately illuminated

Confirm that walls and ceilings are in good condition, free from stains, peeling paint, or mold

Assess the adequacy of waste disposal systems, including the presence and condition of trash bins

Verify that all doors and windows are functioning properly and can be securely closed

Ensure that all surfaces, including countertops and tables, are made from non-porous materials that are easy to clean

Review signage for clarity and visibility regarding health and safety protocols

Assess the condition of any outdoor areas, including walkways and seating, for cleanliness and safety

Check for any potential sources of contamination, such as leaking pipes or damaged seals on windows and doors

2. Food Handling Practices

Observe staff to ensure proper food handling techniques are being followed.

Check that gloves are used appropriately when handling ready-to-eat foods.

Verify that food samples are not left out for extended periods.

3. Refrigeration and Freezer Units

Inspect refrigerators and freezers for proper temperature settings.

Check for cleanliness and organization of food items within units.

Ensure that doors are functioning properly and seals are intact.

4. Sanitation Supplies

Verify the availability of cleaning supplies and sanitizers.

Ensure that mops, brooms, and other cleaning tools are clean and in good condition.

Check that disposable items, such as gloves and towels, are readily available.

5. Pest Control Measures

Inspect the premises for signs of pest activity (e.g., droppings, nests).

Ensure that pest control measures are in place and effective.

Check for gaps or openings that could allow pests to enter the facility.

6. Restroom Facilities

Inspect restrooms for cleanliness and adequate supplies (soap, paper towels).

Ensure that restrooms are well-stocked with toilet paper.

Check for proper sanitation of sinks and toilet fixtures.

Here are some additional steps that could be included in the Restroom Facilities section of the New Health and Hygiene inspection checklist

Verify that handwashing signage is posted and visible near sinks

Check for proper functioning of soap dispensers and ensure they are filled

Inspect for any signs of mold or mildew on walls and ceilings

Ensure that restroom doors are easy to open and close, and inspect for proper locking mechanisms

Assess the condition of flooring for cleanliness and safety (no slips or hazards)

Confirm that waste receptacles are available, clean, and emptied regularly

Evaluate the ventilation in restrooms to ensure adequate airflow

Check for any plumbing issues, such as leaks or clogs

Inspect for proper disposal methods for sanitary products

Ensure that restrooms are accessible and compliant with ADA standards

Monitor for any unpleasant odors and address them promptly

Conduct regular inspections to ensure that restrooms are maintained throughout service hours

7. Serving Area Hygiene

Verify that serving utensils are clean and sanitized.

Check that food displays are properly labeled and covered.

Ensure that hot food is maintained at the correct serving temperature.

8. Staff Health Monitoring

Confirm that staff are reporting illness and following sick leave policies.

Check if health declarations are collected for food handling staff.

Ensure that staff are aware of symptoms that require them to stay home.

9. Customer Feedback and Concerns

Review any customer complaints related to food safety or hygiene.

Ensure a system is in place for addressing customer feedback effectively.

Check that customer suggestions are considered for improvements.

10. Record Keeping and Documentation

Verify that cleaning schedules are maintained and followed.

Check for documentation of food safety training sessions.

Ensure that health inspection reports are accessible and addressed.

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