AHS - HACCP Kitchen Audit

All sinks are unobstructed, operational, and clean.

Employees wear clean and proper uniforms including shoes.

Employees use disposable tissues when coughing or sneezing and then immediately wash hands.

Effective here restraints are properly worn.

Finger nails are short, unpolished, and clean (no artificial nails).

Jewelry is limited to a plain green, such as the wedding band and the watch, and no bracelets.

Employees appear in good health.

Burns, wounds, sores or scabs, or splints and waterproof bandages on hands are bandaged and completely covered with a food service gloves while handling food.

Eating, drinking, chewing gum, smoking, or using tobacco are allowed only in designated areas away from preparation, service, storage, and WARE washing areas.

Hand sinks are stocked with soap, disposable towels, and warm water.

A handwashing sign is posted.

Employee restrooms are operational and clean.

Employees utilize acceptable hygienic practices (they don’t touch hair, face, nose and then handle food)

All food stored or prepared at the facility is from an approved source.

Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use.

Thawed food is not refrozen.

Frozen food is thawed under refrigeration, cooked to a proper temperature from frozen state, or cold running water.

Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible.

Food is tasted using the proper procedure.

Procedures are in place to prevent cross-contamination.

Food is prepared in small batches to limit the time it is in the temperature danger zone.

Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils, or floor.

Food is cooked to the requisite safe temperature for the appropriate time. The thermometer is tested with a calibrated food thermometer.

The internal temperature of food being cooked is monitored and documented.

Food items in the refrigerator(s) are labeled and/or dated and scheduled to be served at the next meal.

Cracked or unpasteurized eggs are not used in foods that are not fully cooked.

Leftovers are cool quickly and promptly and shallow pans in the refrigerator or freezer.

Potentially hazardous foods are cooled from 135°F to 70°F within two hours; from 70°F to 41°F within four hours; the total time for cooling from 135°F to 41°F should not exceed six hours.

The hot holding area is clean.

Food is heated to the required safe internal temperature before placing in hot holding. Hot holding units are not used to reheat potentially hazardous foods.

The hot holding unit is preheated before hot food is placed in the unit.

Temperature of hot food being hill is at or above 135°F.

Food is protected from contamination.

Refrigerators are kept clean and organized.

Walk-in coolers are kept clean and organized.

Refrigerators and coolers are maintained at the proper temperature and documented.

Freezers are kept clean and organized and at the proper temperature.

Food is protected from contamination.

Thermometers are available and accurate.

Temperature is appropriate for a piece of equipment.

Food is stored 6 inches off the floor or in the walk-in cooling equipment.

Refrigerator and freezer units are clean and neat.

All food is properly wrapped, labeled, and dated.

The FIFO (First In-First Out) method of inventory management is used.

The ambient air temperature of all refrigerators and freezers is monitored and documented at the beginning and end of each shift.

Potentially hazardous foods like uncooked meat, poultry, fish, and eggs are stored separately from other foods. (E.g., Meat thawing so that juices are not dripping on other food)

Refrigerators maintained at or below 41°F.

Freezer temperatures maintained at a level to keep frozen food solid.

Internal temperatures of potentially hazardous, refrigerated foods (eg. meat, fish, milk, egg, poultry dishes) are within acceptable ranges of 41°F or lower.

Foods in the refrigerator are shaved to allow air circulation.

Foods are not in contact with soiled surfaces.

Containers of food are not stored on the floor.

Foods are without signs of negative outcomes such as freezer burn, dried out, changing color.

The facility has a policy regarding storage of food including leftovers.

The temperature of dry storage is between 50°F and 70°F or meets State public health requirement.

All food and paper supplies are stored 6 to 8 inches off the floor.

All food is labeled with the name and date received.

Open bags of food are stored in containers with tight fitting lids and labeled with common name.d

The FIFO (First In First Out) method of inventory management is used.

There are no bulging, dented, or leaking canned foods.

Dented cans are returned to the supplier.

Food is protected from contamination.

All surfaces are clean.

Chemicals are clearly labeled and stored away from food and food related supplies.

There is a regular cleaning schedule for all food surfaces.

Food is stored in original container or food grade container.

Three compartment sink is properly set up for WARE washing.

The dishwashing machine is working properly (ie, gauges and chemicals are at recommended levels).

Water temperatures are correct for wash and rinse.

If heat sanitizing, utensils are allowed to remain immersed in 171°F water for 30 seconds.

If using a chemical sanitizer, it is set correctly and sanitizer Quality Control strip is used to test chemical concentration.

Small ware and utensils are allowed to air dry.

Wiping cloths are stored in sanitizing solution while in use.

Dishwasher temperatures reach 150°F wash, 180°F rinse OR 120°F wash +50 ppm hypochlorite.

Dishes, food preparation equipment, and utensils are not towel dried.

If dishes are cleaned and sanitized manually, after washing and rinsing, dishes are sanitized by immersion in either:<br>-Hot water (at least 171°F) for 30 seconds or<br>-A chemical sanitizing solution. If explicit manufacturer instructions are not provided, the recommended concentrations are as follows:<br> - Chlorine: 50 - 100 PPM minimum 10 second contact time<br> - Iodine: 12.5 PPM minimum 30 second contact time<br> - QAC space (Quarternary): 150-200 PPM concentration and contact time per manufacturer’s instructions (Ammonium Compound)

Dish ware is stored to prevent contamination. (In a clean, dry location, not exposed to splash, dust, or other contamination and covered or inverted).

Small equipment and utensils are washed, sanitize, and air dried.

Work surfaces and utensils are clean

Work surfaces are clean and sanitized between uses.

Thermometers are cleaned and sanitized after each use.

Thermometers are calibrated on a routine basis.

Can openers are clean.

Drawers and Racks are clean.

Clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or persons mouth.

The food slicers are clean.

Food slicer is broken down, clean, and sanitized before and after each use.

Boxes, containers, and recyclables are removed from site.

The loading dock in areas around dumpsters are clean and odor free.

Exhaust hoods and filters are clean.

Fans in coolers and freezers are clean.

Fans in preparation areas are clean.

Kitchen garbage cans are cleaned and kept it covered.

Garbage cans are emptied as necessary.

Boxes and containers are removed from the site.

Dumpsters are clean.

There is no evidence of pest infestation.

Outside doors have screens, are well sealed, and/or equipped with a self-closing device.

No evidence of pests is present.

There is a regular schedule of pest-control from licensed pest control operators.