Run Grocery Seafood Whole Fish Display Quality Log — Free

Display Setup and Ice Coverage

Ice bed depth is at least 2 inches beneath all whole fish critical (required)

Measure or visually confirm ice depth under fish is sufficient to maintain 41°F or below across the entire display bed.

Yes No N/A

Ice coverage is uniform — no bare spots or gaps visible under or around fish critical (required)

Walk the full length of the display and confirm no fish are resting on the pan bottom without ice contact.

Yes No N/A

Display case drain is clear and meltwater is draining freely

Standing water or blocked drains can accelerate bacterial growth and create slip hazards (OSHA 29 CFR 1910.22 — walking-working surfaces).

Yes No N/A

Display surface temperature reading (°F) critical (required)

Use a calibrated infrared or probe thermometer to measure the ice surface temperature at the center of the display. Acceptable range: 28°F–41°F.

Ice was refreshed or topped off within the last 4 hours

Confirm ice replenishment log or visually verify ice is not fully melted. Whole fish displays should be re-iced at least every 4 hours during operating hours.

Yes No N/A

Whole Fish Eye and Freshness Assessment

Eyes are clear, bright, and convex (not sunken or cloudy) on displayed fish critical (required)

Cloudy, sunken, or milky eyes are a primary indicator of age and quality decline. Any fish with sunken or opaque eyes must be pulled immediately.

Yes No N/A

Photo evidence (optional)

Gills are bright red or pink — no brown, gray, or slimy gills visible critical (required)

Lift gill cover on a sample fish per species. Brown or gray gills indicate spoilage. Slimy gills suggest bacterial activity.

Yes No N/A

Photo evidence (optional)

Flesh is firm and elastic — springs back when lightly pressed

Press the thickest part of the fish with a gloved finger. Flesh that does not spring back or leaves an indentation indicates quality decline.

Yes No N/A

Skin and scales are intact, moist, and shiny — no excessive dryness or slime

Excessive dryness indicates freezer burn or dehydration. Excessive slime indicates bacterial spoilage.

Yes No N/A

Overall freshness rating for the display

Rate the overall freshness quality of the whole fish display based on all sensory indicators assessed.

Odor and Sanitation

Display odor is clean and ocean-fresh — no ammonia, sour, or putrid smell critical (required)

Stand at the display and assess ambient odor. Ammonia or sour odors indicate spoilage and require immediate product pull and case cleaning.

Yes No N/A

Display case walls, dividers, and pan are free of visible fish residue, scales, and blood

Inspect case interior surfaces. Residue buildup harbors bacteria and contributes to off-odors. Per FDA Food Code 2022 Section 4-601.11, food-contact surfaces must be clean to sight and touch.

Yes No N/A

Signage, price tags, and species identification cards are clean and legible

Soiled or illegible signage creates a negative customer impression and may violate truth-in-labeling requirements for species identification.

Yes No N/A

Floor and mat area in front of and behind the seafood case is clean and dry

Wet floors in the seafood department are a slip hazard. Per OSHA 29 CFR 1910.22(a)(2), floors must be kept clean and dry. Anti-fatigue mats must be secured and free of trip hazards.

Yes No N/A

Product Rotation, Pulls, and Markdown

All whole fish on display have a visible sell-by or packed-on date label

Every fish must be labeled per store SOP. Missing date labels prevent FIFO rotation and may violate local labeling regulations.

Yes No N/A

FIFO rotation confirmed — oldest fish are positioned at front of display

Verify that fish packed or received on earlier dates are positioned at the front of the display and will be sold first.

Yes No N/A

Number of whole fish pulled from display this inspection

Record the count of fish removed due to quality decline (eye cloudiness, off-odor, gill discoloration, or past sell-by date). Enter 0 if no pulls were made.

Disposition of pulled fish

Select the action taken for fish removed from the display during this inspection.

Food Safety and PPE Compliance

Associates handling whole fish are wearing single-use gloves and changing them between tasks critical (required)

Per FDA Food Code 2022 Section 3-304.15, single-use gloves must be used for ready-to-eat food contact and changed when switching tasks or after contamination.

Yes No N/A

Handwashing sink in the seafood prep area is stocked with soap and paper towels and unobstructed critical (required)

Per FDA Food Code 2022 Section 6-301.11, handwashing sinks must be provided with hand cleanser. Blocked or unstocked sinks are a critical deficiency.

Yes No N/A

Knives and cutting boards used for whole fish are clean, sanitized, and stored properly when not in use

Per FDA Food Code 2022 Section 4-601.11, food-contact surfaces must be clean to sight and touch. Cutting boards must be free of deep scoring that harbors bacteria.

Yes No N/A

Additional notes or corrective actions taken during this inspection

Document any deficiencies, corrective actions taken, or items requiring follow-up by a manager or department lead.

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Run: Grocery Seafood Whole Fish Display Quality Log

Display Setup and Ice Coverage

Whole Fish Eye and Freshness Assessment

Odor and Sanitation

Product Rotation, Pulls, and Markdown

Food Safety and PPE Compliance

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