Title Page
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Site conducted
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Time Period
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Conducted on
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Restaurant Email
- cjeagleby@bhagwatigroup.com.au
- cjslackscreek@bhagwatigroup.com.au
- cjloganvillage@bhagwatigroup.com.au
- cjmorayfield@bhagwatigroup.com
- carlsjrrothwell@gmail.com
- carlsjrmolendinar@gmail.com
- carlsjrrockhampton@gmail.com
- carlsjrhopeisland@gmail.com
- carlsjrpimpama@gmail.com
- carlsjrredbankplains@gmail.com
- carlsjrwestipswich@gmail.com
- carlsjrriverview@gmail.com
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Full name and Signature of the PIC who completed this audit
Critical Deficiency Checklist (QA Checklist)
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Critical Deficiency is to be completed at each day part in line of temperature checks. Critical deficiency is designed to eliminate food safety hazards and must be completed by the PIC.
For any item that is marked as fail you will be required to upload an image -
Abbreviations
TILT - Time In Lieu Of Temperature
TCS - Time/Temperature Control for Safety
RTE - Ready to Eat Foods
PHF - Potentially Hazard Food
BEVERAGE / SHAKE STATION
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BEVERAGE STATIONS: Drink nozzles, diffusers and inside of ice chute clean/ no mould/ no overnight soaking nozzles, diffusers washed, rinsed, sanitized, and air dried
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SHAKE STATION: Shake spindle and rinse cup clean, chart filled out at required times
BACK LINE
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HOT HOLDING: PHU Temperature ≥60°C (TCS)
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CHICKEN TENDERS STATION: Raw chicken, buttermilk & egg wash temperature 1-5°C (TCS), chart filled out at required times.
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PREPPED TILT FOODS: TCS product not expired/produce, pickles, and sliced cheese tagged 4hrs.
DISHES, HANDS & GLOVES
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PROPER WASH SINK SET-UP: Wash water (43°C), rinse, submerged in sanitiser for 60 seconds.
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HAND SINKS: Hand sink is not blocked, used only for hand washing & fully stocked
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HAND WASHING/HYGIENE: Hands washed when changing duties and between glove changes
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HAND WASHING/HYGIENE: Proper hand washing- hot water, soap, wash for 20 sec, paper towel used to turn off sink, hand sanitiser used as the final step.
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DISPOSABLE GLOVES: Gloves worn when HANDLING RTE FOODS, changed when required
FOOD PREP/STORAGE
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PREP SINKS/TABLES: Usage - Food prepped on cleaned & sanitised prep table/ sink
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PREP SINKS/TABLES: Usage - Prep sink used only for food prep
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UTENSILS/PANS: Utensils, pans, spatulas, cutting boards, ice scoop, sink sprayer is clean and in good repair
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PRODUCE SLICER/DICER: Equipment stored clean – no food debris or buildup
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PRODUCE SLICER/DICER: Dicer black block in good repair - no pieces missing
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PRODUCE SLICER/DICER: Slicer cutting blade in good repair – no chips or dents
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DRIVE-THRU ICE BIN/ ICE CHUTE: Drive thru bin interior is clean and free of rust/mold/pink slime, lid closed when not in use
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ICE MACHINE: Ice machine is clean and free of rust/mold/pink slime, lid closed when not in use
COLD STORAGE
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WALK-IN COOLER, REACH-INS, PRODUCTS ON ICE BATHS: Product temperature ≤5°C (TCS) - Proper cooling (<2” depth)
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WALK-IN COOLER, REACH-INS, PRODUCTS ON ICE BATHS: TCS product not out of date/stored protected from contamination
SAFE COOKING
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RAW PRODUCT TEMPS: Raw beef (74ºC) and raw chicken products (74ºC)
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REHEAT PRODUCT TEMPS: Reheat all products to (74ºC)
GENERAL SANITISATION
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PESTS: No cockroaches/ flies/ rodents or pests evidence present
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CHEMICAL: Chemicals properly labeled/ not stored above or next to Food, Utensils, Single-Service Items
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SANITISER AVAILABILITY & USAGE: Chlorine sanitiser concentration dispensed at 24°C between 100 - 200ppm and while in use at 3- part sink, front line, backline, feeder station and chicken station
RESTROOMS
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RESTROOMS FULLY STOCKED: Soap, paper towels/ working hand dryer, toilet paper and 1 functional toilet in each restroom
DOCUMENTATION
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QA DAILY TEMP TRACKING FORM: Properly completed with calibrated thermometer & corrective action for the previous 30 days
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If there are any missing or incomplete audits for the previous 30 days, contact the Restaurant General Manager immediately
In the NSF Folder, check the below documentation is stored in the folder and easily accessible. Provide evidence that the document exists and is located in a folder.
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DOCUMENT 1 | Employee Illness Policy
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DOCUMENT 2 | Previous NSF Audit & Corrective Action Plan
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DOCUMENT 3 | Previous Council Inspection
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DOCUMENT 4 | Food Safety Supervisor Certificate
CORRECTIVE ACTIONS
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ACTIONS: All outstanding actions have been closed off on iAuditor for the restaurant? <br>If you are unaware of how to close off actions or require further support, please contact Carmen Jennar
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ACCOUNTABILITY: Confirm you have added a photo and a corrective action in the notes for any item that has been marked as a Fail
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Ensure all corrective actions have been entered before completing the audit.
Daily Temperature Tracking Form
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PRIOR TO TRACKING TEMPERATURES
► Check calibration of thermometers
► Use sanitised probe to take product temperature(s)
► Sanitise probe for each different product to avoid potential cross contamination
► Any failed temperatures, a corrective action must be created
THERMOMETER CALIBRATION: Range between -0.5°C to 0.5°C
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Thermometer Calibration Temperature
SANITISER
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Test sanitiser strength for each bucket & upload photo evidence of sanitiser strip
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3 Compartment Sink
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Cookline
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Chicken Station
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FOH
REFRIGERATION: Range between 0°C to 5°C
Walk in Cooler/ Cooks Reach in
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Air Verification
Raw Chicken
Raw Angus
Front Reach-in (Milk Fridge)
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Air Verification
Milk (Temp milk in open bottle)
Standing Cooler (Coke/ Water Fridge)
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Air Verification
FREEZER: Range between -12° to -18°
Walk-n Freezer
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Air Verification
Raw Chicken
Raw Angus
Meat Bin Freezer (Broiler Mobile)
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Air Verification
Ice Cream Bin (Shake Freezer)
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Air Verification
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LOGAN VILLAGE ONLY | Reach-in Freezer (Fry Station Freezer)
Air Verification
FRYERS
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Fryers meet oil quality standards
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Vat 1
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Vat 2
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Vat 3
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Vat 4
EQUIPMENT
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Do you have a Dishwasher?
Sanitise Temp
Fryer - Oil temp
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Is Flat-top Grill in use?
Surface Temperature
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Char Time
MEAT CODE TRACKING LOG
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Enter code date info under type of protein (Expiry date from Consumer)
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Large Meat Patty
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Small Meat Patty
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Chicken Breast Fillets
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Chicken Tenders
WATER TEMPERATURES
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3 Compartment Sink
Handwash Sink 1
Handwash Sink 2
Restroom Handwash Sink 1
Restroom Handwash Sink 2
CHARBROILER TEMPERATURES (Cook Temperature)
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Large Patty
Small Patty
Raw Angus Patty
FRYER TEMPERATURES (Cook Temperature)
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HB Chicken Tenders
HB Chicken Fillets
Star Nuggets
HOLDING TEMPERATURES (PHU/ Steam Table)
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Large Meat Patty
Small Meat Patty
Angus Meat Patty
HB Chicken Fillet
HB Chicken Tenders
Grilled Onion
Chili
Bacon
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Are there any current LTO's?
LTO
HAND BREADED CHICKEN STATION
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Upload photo of completed Breading Station Hold Time Chart
Chicken Tenders
Chicken Fillets
Buttermilk Batter
HEAT TO TEMPS FROM MICROWAVE
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Chili
Grilled Onion
Bacon
PRODUCE IN TIME ON MAKE LINE (4HOUR)
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Upload photo of all Line Hold Times (Sauces, produce, cheeses & steam table)
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Lettuce
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Tomato
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White Onion
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Red Onion
COLD LINE TEMPERATURES
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Grated Cheese
Guacamole
Pineapple
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Does the restaurant do Breakfast?
Liquid Egg
Pancake Mix
CORRECTIVE ACTIONS
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ACCOUNTABILITY: Confirm you have created an action for any item that has been marked as a Fail or did not reach temperature
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Ensure all corrective actions have been entered before completing the audit.
Delivery Temperatures
SUPERIOR FOODS
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Did you receive SUPERIOR FOODS during the shift?
Raw Chicken Temperature
Raw Beef Temperature
Ice Cream Temperature
Cheese Temperature
SIMPLY FRESH
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Did you receive SIMPLY FRESH during the shift?
Lettuce Temperature
Tomato Temperature
BEGA MILK
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Did you receive BEGA MILK during the shift?
Milk Temperature
Accountability
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DECLARATON:
1. I hereby confirm that I have diligently and accurately completed all sections of the Daily Temperature Tracking Form and the Critical Deficiency Checklist, ensuring the utmost integrity in the process. I further confirm that there are no Food Safety Critical issues present.
2. I understand and acknowledge that I will be held personally accountable for any violations or breaches of food safety standards that may arise from inaccuracies or failures in the tracking and checklist processes.
3. I am aware that audits are an essential part of maintaining food safety standards, and I accept that they are mandatory.
4. I am prepared to undergo audits during my shifts and upon request by management, recognizing the importance of these audits in ensuring ongoing compliance with food safety regulations. -
Full name & Signature of the PIC who completed this audit
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Time and Date audit was finished
