Deli Counter Inspection Checklist (Daily) - Food handling, temperature
Ensure food safety & regulatory compliance with our Daily Deli Counter Inspection Checklist! Downloadable & printable, this Retail checklist covers critical food handling practices & temperature logs for a safe, customer-ready deli. Protect your business & customers today!
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Employee Hygiene & Practices
Checks related to employee handwashing, glove usage, and overall hygiene.
Employee Handwashing Observed?
Glove Usage Proper?
Any observed hygiene concerns? (e.g., excessive jewelry, improper attire)
Aprons/Protective Wear Used?
Number of handwashing events observed (if observed)
Hair Restraints (hairnet, hat) in Use?
Temperature Monitoring & Control
Verification of proper temperature ranges for all deli items; documentation checks.
Temperature Log Start Time
Cold Deli Case Temperature (degrees F)
Hot Deli Case Temperature (degrees F)
Holding Unit Temperature (if applicable) (degrees F)
Refrigerator Temperature (Deli Storage) (degrees F)
Thermometer Calibration Status
Notes on Temperature Readings/Corrections Needed
Date of Last Thermometer Calibration
Food Handling Procedures
Observation of safe food handling techniques, including use of utensils, preventing cross-contamination, and proper labeling.
Were gloves used when handling ready-to-eat foods?
Was proper use of utensils observed when handling food?
Number of times employee handwashing observed?
Was cross-contamination prevention observed (e.g., separate cutting boards/utensils)?
Describe any deviations from safe food handling practices observed:
Were proper procedures followed for thawing frozen foods?
Employee initials observing handling practices:
Product Display & Rotation
Evaluation of product placement, stock rotation (FIFO), and proper storage methods.
Temperature of Prepared Salads (in °F)
Temperature of Meats/Cheeses (in °F)
FIFO Rotation Verified (Check One)
Rotation issues observed (select all that apply)
Notes on Product Display/Rotation
Product Overwrapping observed?
Number of items past expiration date observed
Equipment & Sanitation
Assessment of equipment cleanliness, functionality, and sanitation practices.
Cooler/Refrigeration Unit Temperature (Record Reading)
Meat/Cheese Display Case Temperature (Record Reading)
Cooler/Case Condensation Present?
Equipment Cleanliness - Overall Condition
Notes on Equipment Cleanliness/Maintenance
Sanitizer Concentration Correct?
Photo Documentation (if issues found)
Labeling and Dating
Confirmation that all items are properly labeled with names, ingredients, allergens (where applicable), and preparation/expiration dates.
Are all pre-made deli salads and sandwiches properly labeled?
Are all items labeled with preparation date?
Preparation Date (for items without a specific sell-by date)
Sell-By/Use-By Date (for items with a designated date)
Note any discrepancies or corrections made to labeling (e.g., missing dates, incorrect ingredient lists)
Are allergen information displayed appropriately (if applicable)?
Are product names clearly visible and accurate?
Waste Management
Verification of proper waste disposal practices.
Quantity of food waste generated (lbs/kg)
Waste containers properly covered?
Waste bags properly sealed?
Waste area clean and free of pests?
Comments/Corrective Actions Needed (Waste Management)
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