Daily Food Safety Checklist
Shakey's El Monte · Complete at Opening, Midday, and Close · Keep on file 90 days
★ Major Critical Risk — OUT = 4 pts min · Two or more = +3 pts additional
⚠ Closure-risk item = 11 pts each
Goal: ZERO violations
👥 Employee Health & Hygiene
Notes / Temp
★ All employees reporting illness (vomiting, diarrhea, jaundice, sore throat w/fever) sent home — NO exceptions
★ All employees wash hands properly: 20 sec with soap, before gloves, after any contamination
All staff wearing clean uniforms, hair restraints, and no jewelry on hands/wrists
Gloves changed between tasks and after touching face, phone, or non-food surfaces
No food or drinks in prep areas (except covered water bottles at designated spots)
🌡 Time & Temperature ★ — Most Common Violations
Notes / Temp
★ Hot holding foods: Check ALL hot held items — minimum 135°F
★ Cold holding: All TCS foods at 41°F or below (walk-in, reach-ins, make line)
★ Cooking temps verified with calibrated thermometer (pizza 165°F internal)
Cooling: 135°F → 70°F within 2 hrs; 70°F → 41°F within additional 4 hrs
Thermometers calibrated and in good working condition (ice water = 32°F ±2°F)
Temperature logs completed and signed — no gaps or blank entries
🔄 Cross Contamination Prevention
Notes / Temp
★ Raw proteins stored BELOW and SEPARATE from ready-to-eat foods in all coolers
★ No bare-hand contact with ready-to-eat foods — gloves or utensils required
Color-coded cutting boards and utensils used correctly by category
Food stored minimum 6 inches off the floor in all storage areas
All food covered when stored in walk-in or reach-in coolers
🚚 Food From Approved Sources
Notes / Temp
All deliveries received from approved vendors — verify invoice on arrival
★ Date labels on ALL prepared and opened foods (discard dates correct)
No expired or distressed products in use — inspect walk-in and dry storage
FIFO (First In First Out) practiced — older products in front
🧼 Equipment, Surfaces & Sanitization
Notes / Temp
★ All food-contact surfaces washed, rinsed, and sanitized after each use
Sanitizer solution at correct concentration — Chlorine 50–100ppm OR Quat 200–400ppm
Sanitizer test strips used — log results on sanitation log
Dishwasher rinse temp ≥180°F or sanitizer at required concentration
Wiping cloths stored in sanitizer solution when not in use
All equipment clean and in good repair — no cracked surfaces, rust, or broken parts
🚨 Closure-Risk Items — Zero Tolerance (11 pts each)
Notes / Temp
⚠ HOT WATER available at all sinks (≥100°F handwash, ≥120°F warewashing)
⚠ SEWAGE/PLUMBING: No backup, all drains flowing, no standing water in floor drains
⚠ VERMIN: No evidence of pests, rodents, insects, or animals — check traps and bait stations
⚠ Pest control contract current — last service date: ___________________
🏢 Physical Facility & General
Notes / Temp
Handwashing sinks unobstructed, stocked with soap and paper towels
Restrooms clean and stocked — employees washing hands before returning to kitchen
Dumpster area clean, lids closed, no overflow
Back door and all exterior openings sealed — no gaps that allow pest entry
Health permit and current inspection grade card posted and visible to public
Food handler certificates current for all staff on shift
No personal medications or items stored with food or equipment
✏️ Corrective Actions Taken This Check