Inspections

Written policy and procedure shall require documentation of the following inspections: (1) Daily inspection of the food storage facility by food service personnel, ensuring proper refrigerator and freezer temperatures, water temperatures, and sanitary conditions; (2) Weekly inspections of all food service areas, including dining and food preparation areas and equipment by qualified departmental staff; (3) Comprehensive and thorough monthly inspection by a safety/sanitation specialist; (4) Annual inspection of the food service department by the Department of Public Health, if any deficiencies were noted and corrected, documentation of such corrective action shall be available. NON-TEXT PAGE