Evaluation	Y	N	NA
1. Construction and Facilities
1.1 External Area
External area free of outbreaks of unhealthiness, garbage accumulation, stagnant water, among others.
Access roads with adequate sewage system.
1.2 Internal Area
Kitchen free of obsolete objects or strangers to the environment.
Free of the presence of domestic animals.
1.3 Floor
In good state of cleanliness.
Cleaned at least once a day.
Floor in material that facilitates its cleaning (ceramics or similar).
In suitable state of conservation (free of defects, cracks, cracks, holes, and others).
1.4 Kitchen Ceiling
With appropriate ceiling material that facilitate cleaning (plaster, pvc, concrete, or similar).
In suitable state of conservation (free of cracks, humidity, mold, fungus, spider webs, paint peel, and others).
1.5 Walls and Kitchen Divisions
In good state of cleanliness.
Built with material of easy cleansing.
In suitable state of conservation (free of cracks, humidity, paint peel, and others).
1.6 Kitchen Door
In suitable state of conservation (free of cracks, humidity, paint peel, and others).
Built with material of easy cleansing.
1.7 Windows and Other Kitchen Openings
In suitable state of conservation (free of cracks, humidity, paint peel, and others).
Built with material of easy cleansing.
1.8 Toilets
Toilet with intact toilet seat and with lid.
Toilet with running water and connected to the sewage system or septic tank.
Toilet without direct link to the kitchen area and/or the dining room.
Toilet with bins with lids and pedal triggering.
1.9 Lighting and kitchen electrical wiring
Recessed lighting or when external, covered by insulating pipes attached to walls and ceiling.
Bulbs and electric switches free of dirt.
Cleaning of lamps, outlets, and electric switches at least once a month.
1.10 Ventilation and Acclimatization System of the Kitchen
Kitchen with ventilation and air circulation capable of thermal comfort.
Kitchen free of fungus, causing no harm to food.
1.11 Urban Vector and Pest Control
Absence of urban vectors and pests or other evidences such as feces, nests, and other.
Disinfecting every six months.
1.12 Water Supply
Water supply system connected to the public grid.
Proper, protected, covered, and distant from contamination water system.
Water tank with lid and in good state.
Cleaning of water tank every six months.
1.13 Waste Management
Easy to clean and carry waste bins; in proper state and with appropriate garbage bags.
Covered waste bins with pedal triggering.
No waste bins over the sink.
Waste stored in appropriate areas.
1.14 Sewage System:
Septic tank and sewage system connected to the public sewage.
Observations:
2. Equipment, Furniture, and Kitchen Utensils.
2.1 Equipment:
Evaluation	Y	N	NA
Fridge and stove in an area that permits adequate cleaning.
Conservation equipment for food (fridges, freezers, and others) in proper functioning.
Thermal food equipment (stove, oven, and/or microwave) in proper functioning.
2.2 Furniture (tables, countermiddle, cupboard, shelves)
From resistant material with proper surface conditions.
Withdrawing that allows easy cleaning (smooth, without roughness, and chinks).
2.3 Utensils:
Size and shape for easy cleaning and in proper state.
No wooden utensils or other materials of easy contamination.
Pans, pots, and trays in proper state.
Boards, knives, skimmers, and holders in proper state.
Slicers and squeezers in proper state.
Utensils (plates, silverware, bowls) in proper state.
2.4 Equipment, Furniture, and Kitchen Utensils Cleaning
Fridges and freezers in proper state.
Fridges or freezers cleaned at least once a week.
The stove is cleaned when used.
Dishcloths in proper and cleaned state.
Dishrags or table rags in proper state.
Dishcloths are changed daily.
Dishrags are changed daily.
Cleaning sponges in proper hygiene and state.
Cleaning sponges changed weekly.
Cleaning products approved by the health department.
Cleaning products in their original packing and stored in proper location.
Equipment, furniture, and kitchen utensils in proper hygiene and state.
Water filters changed every six months.
No sponges from steel or wool.
Observations:
Evaluation	Y	N	NA
3. Handlers
3.1 Hygiene Habits
Personal cleaning, good appearance, clean hands, short nails, and unadorned (rings, earrings, bracelets, others).
Handlers with previous knowledge on hand washing.
3.2 Health Condition
Absence of skin rash, wound, suppuration; absence of respiratory, eye, and gastric infections.
Observations:
Evaluation	Y	N	NA
4.0 Food and Feedstock
4.1 Food and Feedstock Origin
Food and feedstock with labels and packaging according to legislation.
Milk from a secure source.
Cheese from a secure source, packed and labeled.
Meat, chicken, or fish from proper establishments.
Filtered or boiled water consumption.
4.2 Food Storage
Semi perishable food stored in adequate and organized area with air circulation and lighting.
Food prepared in advance before serving heated again.
Fridges and freezers organized in order to avoid cross contamination.
Feedstock not used completely are properly stored in clean and closed container.
Feedstock not used completely are identified with expiration date.
Perishable food stored in adequate temperature.
Packages well cleaned before used for fridge or freeze storage.
Leftovers stored under refrigeration and with bowls with lids.
Observations: