BBI Food Safety Checklist

• Store

• Date and Time of Inspection

  Date

• Manager

• Location
  Address

• INSTRUCTIONS
  
  1. Please answer "✔", "✖" or "N/A" on the questions below.
  2. Add Photos and Notes by clicking on the Paperclip icon
  3. To add a Corrective Action click on the Paperclip icon then "Add Action", provide a description, assign to a member, set priority, and due date
  4. Complete audit by providing digital signature
  5. Share your report by exporting as PDF, Word, Excel or Web Link

Food Safety Checklist

• Shift Schedule

  AM

  PM

BAR

• Soap, towels, hot water, sign, trash bin at ALL handwash sink

  ✔

  ✖

  N/A

• Accurate thermometers in coolers

  ✔

  ✖

  N/A

• Soda guns, holder clean - lines to drain

  ✔

  ✖

  N/A

• Sanitizer at______ppm/test strips available

  ✔

  ✖

  N/A

• Clean areas under equipment

  ✔

  ✖

  N/A

• Beer taps cleaned/no yeast

  ✔

  ✖

  N/A

FOH RR

• Soap, towels, hot water, sign, trash bin at ALL handwash sink

  ✔

  ✖

  N/A

EXPO LINE

• Soap, towels, hot water, sign, trash bin at ALL handwash sink

  ✔

  ✖

  N/A

• Cold holding of items at 41°F or below (iced as needed)

  ✔

  ✖

  N/A

• Items stored at room temp documented with times

  ✔

  ✖

  N/A

• Soda, tea spouts/broken down completely & clean

  ✔

  ✖

  N/A

• Ice scoop handle not stored in ice

  ✔

  ✖

  N/A

• Hot holding of items at 140°F or above

  ✔

  ✖

  N/A

• Towels immersed in proper and stamped clean sanitizer bucket

  ✔

  ✖

  N/A

ICE MACHINE

• Free of mold in chute/door/ceilings, track

  ✔

  ✖

  N/A

• Ice buckets stored inverted and clean on rack/hook

  ✔

  ✖

  N/A

• Ice scoop stored clean and properly

  ✔

  ✖

  N/A

DISH AREA

• Soap, towels, hot water, sign, trash bin at ALL handwash sink

  ✔

  ✖

  N/A

• Hot rinse 180F/cold rinse and sanitizer at strength 200-400 ppm

  ✔

  ✖

  N/A

• Dish chart - temp/sanitizer tracking

  ✔

  ✖

  N/A

• Sanitizer/test strips/dish heat tape available

  ✔

  ✖

  N/A

• Dish area and machine clean, free of debris

  ✔

  ✖

  N/A

• No cracked lexans/ no tape or tape residue

  ✔

  ✖

  N/A

• Dishes/lexans/pots free of food

  ✔

  ✖

  N/A

• No wet nesting of equipment/utensils (stored clean & Dry)

  ✔

  ✖

  N/A

• Spatulas/hanging utensils clean/ not damaged

  ✔

  ✖

  N/A

DRY STORAGE

• Chemicals stored away from food

  ✔

  ✖

  N/A

• All foods covered/rotated, scoops not in food

  ✔

  ✖

  N/A

• No dented or damaged cans

  ✔

  ✖

  N/A

• Heavy items (>30 lbs) stored below waist level

  ✔

  ✖

  N/A

BACK LINE

• Soap, towels, hot water, sign, trash bin at ALL handwash sink

  ✔

  ✖

  N/A

• Towels immersed in proper and stamped clean sanitizer bucket

  ✔

  ✖

  N/A

• Floors clean and dry

  ✔

  ✖

  N/A

• Salad spinner and other equip - clean and stored properly

  ✔

  ✖

  N/A

BOH RR

• Soap, towels, hot water, sign, trash bin at ALL handwash sink

  ✔

  ✖

  N/A

WALK IN

• Proper Hierarchy - (Produce, dairy, seafood/pork, beef & chicken)

  ✔

  ✖

  N/A

• All products labeled, dated (both), covered & PROTEINS iced

  ✔

  ✖

  N/A

• Back up thermometers (min 1) in place -temp @ 40°F or less

  ✔

  ✖

  N/A

• All food properly dated (2 dates) and not expired

  ✔

  ✖

  N/A

• All cold foods at 41°F or less

  ✔

  ✖

  N/A

• Gaskets clean and in good repair

  ✔

  ✖

  N/A

• Walk in freezer at 0°F or below, gaskets in good repair

  ✔

  ✖

  N/A

• Fan guards, shelves clean and free of rust/corrosion

  ✔

  ✖

  N/A

BACK DOCK

• Dumpster lids closed/in good repair, drain plug in place

  ✔

  ✖

  N/A

• No flies, pest issues, harborage prevented

  ✔

  ✖

  N/A

• Proper door sweeps, no gap at the bottom

  ✔

  ✖

  N/A

FRONT LINE

• Soap, towels, hot water, sign, trash bin at ALL handwash sink

  ✔

  ✖

  N/A

• Accurate and working thermometers in all coolers

  ✔

  ✖

  N/A

• Back up thermometers-temp @ 40°F or less

  ✔

  ✖

  N/A

• Towels immersed in proper and stamped clean sanitizer bucket

  ✔

  ✖

  N/A

• All hot foods at 140°F or more

  ✔

  ✖

  N/A

• All cold foods at 41°F or less

  ✔

  ✖

  N/A

• Foods at room temp with proper document, training

  ✔

  ✖

  N/A

• All gaskets in good repair and clean

  ✔

  ✖

  N/A

• All lights working and shielded

  ✔

  ✖

  N/A

• To go containers stored inverted, plate ware/silverware clean

  ✔

  ✖

  N/A

BEHAVIORS

• Employee drinking - lid and straw - local rules

  ✔

  ✖

  N/A

• Cross contamination prevented/food contact surfaces clean

  ✔

  ✖

  N/A

• Proper cooling procedures, temps monitored

  ✔

  ✖

  N/A

• Hand washing behaviors - washed when changing gloves

  ✔

  ✖

  N/A

• Proper cooking procedures/temps maintained

  ✔

  ✖

  N/A

• Knife holder and knives cleaned and stored properly

  ✔

  ✖

  N/A

• Floors, walls, ceiling in good repair

  ✔

  ✖

  N/A

• No fruit flies, proper insect control trap location

  ✔

  ✖

  N/A

• Pest control document, regular service maintained

  ✔

  ✖

  N/A

• Mops and brooms stored on rack (not on floor), mop sink clean

  ✔

  ✖

  N/A

• Only appd chemicals (updated MSDS), properly stored and labeled

  ✔

  ✖

  N/A

• Gloves changed as needed / cut and polishing gloves being used

  ✔

  ✖

  N/A

• PPE, non slip shoes, personal items - properly used/stored

  ✔

  ✖

  N/A

• Food mgr certificate and food handler - BBI & local rules

  ✔

  ✖

  N/A

Completion

• Completed by: (Manager's Name and Signature)

  Sign