Audit Checklist

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

Team Members

• Practicing good hygiene and grooming standards

  Yes

  No

  N/A

• In uniform and wearing nonslip shoes

  Yes

  No

  N/A

• All personal items stored in designated areas

  Yes

  No

  N/A

• Wearing head coverings and PPE

  Yes

  No

  N/A

• Food handlers wearing gloves

  Yes

  No

  N/A

Kitchen Cleanliness

• Floors, walls and baseboards clean and debris free

  Yes

  No

  N/A

• Oven, clean (cycle ran every other day or more frequently if necessary)

  Yes

  No

  N/A

• Walkin, organized with all labels facing out

  Yes

  No

  N/A

• Cooler units, gaskets, shelving, stocked properly, no expired products

  Yes

  No

  N/A

• Storage areas organized, minimal boxes, shelving labeled

  Yes

  No

  N/A

• Prep area clean and organized

  Yes

  No

  N/A

• Equiptment, clean/in good condition/properly stored

  Yes

  No

  N/A

• Surfaces, cleaned properly with no streaks

  Yes

  No

  N/A

• Recipe Booklet, organized/clean/easily accessible

  Yes

  No

  N/A

• Floor drains clean, clear of debris

  Yes

  No

  N/A

• 3 compartment sink/dish area clean

  Yes

  No

  N/A

• All faucets putting out cold and hot water

  Yes

  No

  N/A

• Chemical storage accessible, away from food products, organized

  Yes

  No

  N/A

• Linen storage, clean/dirty

  Yes

  No

  N/A

• Office area/shelf organized, no clutter

  Yes

  No

  N/A

• Prep sink, clean

  Yes

  No

  N/A

• Handwashing sinks clean, soap and paper towels properly stocked

  Yes

  No

  N/A

• All food and paper goods stored up off of the floor 6 inches

  Yes

  No

  N/A

Restaurant Safety and Processes

• Temperature Logs up to date, filled out 2 times daily

  Yes

  No

  N/A

• Thermometers Present, Mounted and Easily Accesible in each Cooler

  Yes

  No

  N/A

• Manager Opening Checklist Utilized, up to date

  Yes

  No

  N/A

• Manager Closing Checklist Utilized, up to date

  Yes

  No

  N/A

• Weekly Deep Cleaning List Utilized, up to date

  Yes

  No

  N/A

• Order Guide Utilized, up to date

  Yes

  No

  N/A

• Closing checklists/daily cleaning lists utilized, up to date

  Yes

  No

  N/A

• Prep checklists and Prep lists, utilized/assigned/up to date

  Yes

  No

  N/A

• Personal drink area designated, lids on all cups

  Yes

  No

  N/A

• No signs of cross contamination

  Yes

  No

  N/A

• Using proper food cooling methods, food cooling log utilized

  Yes

  No

  N/A

• All Food containers label/date with approved methods, including top of line items

  Yes

  No

  N/A

• Correct frozen food thawing process

  Yes

  No

  N/A

• Waste logs utilized, up to date

  Yes

  No

  N/A

• Total Score:

  Pass

  Fail

  N/A

• Notes

• Thawing procedures need to be followed according to Health Department. Sometimes the team follows and some do not. Team does not use running water >70 degrees in a constant flow while product is submerged. The cooling log is often not used