Use this food premises self inspection checklist to perform periodic reviews of restaurant and food service operations. Assess hygiene and personal practices, sanitary facilities, water and sewage, floors walls and ceilings, lighting and ventilation, and equipment cleanliness. Verify warewashing temperatures and sanitizer concentrations, waste management, and integrated pest control. Check critical food safety controls including approved sourcing, storage temperatures, labeling and separation of raw and ready to eat foods, cooking, holding, cooling and reheating standards. Record issues, assign corrective actions, and maintain compliance.
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