Title Page
-
Audit Title
-
Conducted on
-
Prepared by
-
Location
Kramasil Food Safety Inspection
-
Instructions:
-------------------------------------
1. Answer "Compliant", "Non-Compliant", "N/A" for the questions below.
2. Add photos and notes by clicking on the paperclip icon.
3. To add a Corrective Measure 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.
Personal Hygiene
-
Employees wear clean uniforms, shoes, and adequate hair restraints
-
Fingernails are short, unpolished, and clean (no artificial nails)
-
Jewelry is limited to a plain ring, plain earrings (no dangling)
-
Hands with open wounds, scabs, or bandages are completely covered with a disposable glove while handling food
-
Eating, drinking, or chewing gum is allowed only in designated areas
-
Employees follow Rules regarding tobacco products on premises
-
Hands are washed properly, frequently, and at appropriate times
-
Hand sinks are stocked with soap, disposable towels, warm water, and hand washing signs are posted
-
Employee restrooms are operational and clean. If there is no designated restrooms for employees check main restrooms. Make certain signage is there for handwashing as well as pictograms showing handwashing.
-
Employees do not have any signs of communicable disease
Food Preparation and Handling
-
HACCP system in place. Temp logs
-
Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water
-
Thawed food is not refrozen. Thawing method is within code.
-
Preparation is planned so ingredients are kept out of the temperature danger zone<br>
-
Food is tasted using the proper procedure
-
Procedures are in place to prevent cross-contamination. Cross-contaimination practices are not evident.
-
Food is handled and served with suitable utensils, such as disposable gloves or tongs
-
Food is prepared in small batches to limit the time it is in the temperature danger zone<br>
-
Food is cooked to the required safe internal temperature for the appropriate time using a calibrated thermometer
-
Hot holding unit is pre-heated and food is held at 135° F or above
-
Hot holding units are not used to reheat or cook foods
-
Cold holding unit are working and food temps at 41° F or below
-
Proper cooling procedures are used. No condensation on lids. Cooling log is used.
-
All food is properly covered, wrapped, labeled, and dated. Throughout the space
-
Temperature of all refrigerated equipment is monitored and and documented at the beginning and end of each day
-
Fruits and vegetables are properly washed to prevent foodborne illness. There should be no mold or spoiled items observed.
-
Temp a cold item. Must be 41 or below. Document the item.
-
Temp a cold item. Must be 41 or below. Document the item.
-
Temp a cold item. Must be 41 or below. Document the item.
-
Temp a hot item. Must be 135 or above. Document the item.
-
Temp a hot item. Must be 135 or above. Document the item.
-
Temp a hot item. Must be 135 or above. Document the item.
-
Procedures are followed for recalled food products, when applicable
-
Thermometers are cleaned and sanitized after each use
-
Thermometers are calibrated and used properly
Receiving and Storage
-
Temperature of dry storage area is between 70 ºF and 82 ºF
-
All food and paper supplies are stored 6 inches off the floor
-
All food is labeled with delivery date and/or pack date
-
Food containers are in good condition and open bags of food are stored in labeled containers with tight fitting lids
-
The FIFO (First In, First Out) method of inventory management is used
-
Chemicals are clearly labeled and stored away from food and food-related supplies
Sanitizing Equipment, Utensils and Facilities
-
Hoods service not expired. Notate when it will expire
-
Fire extinguishers not expired. Notate when it will expire
-
Bar area clean and no sticky film on counters and equipment
-
Bar drains are clean
-
Ice machine is clean and ice buckets are present and hung upside down
-
Three-compartment sink is properly set up for washing
-
Water is clean and free of grease and food particles
-
The chemical sanitizer is mixed correctly and a sanitizer strip is used to test chemical concentration
-
Equipment and utensils are allowed to air dry
-
Wiping cloths are stored in sanitizing solution while in use
-
All work surfaces, small equipment and utensils are cleaned and sanitized after use. This includes cutting boards.
-
Large equipment is cleaned and sanitized routinely (Oven, Mixers, Steamers, etc
-
Exhaust hood and filters are clean
Pest Control
-
No pests observed
-
Kitchen garbage cans are clean and sanitized
-
Loading dock area and dumpsters are clean and odor free. Dumpster lid closed, dumpster plug present
-
Kitchen facility is free of any evidence of pests
-
Pest Control operator program present
FOH Audit
-
Did the SEATER/HOST greet with a warm welcome. Did they say "Welcome to Culhanes"?
-
Did the SEATER engage in small talk, did the staff walk at a pace the guest can follow
-
Did the SEATER explain any daily specials?
-
Did the SEATER ask "Are you celebrating anything this evening?"
-
Did the seater tell you the server's name that will be taking care of the table?
-
Name of the person seating:
-
Did the server ask " Have you dined at Culhane's before?"
-
Did the server script any specials?
-
Did the server talk about the Sisters Vodka
-
When asked about the history of Culhane's, was the server able to speak on the history
-
Does the server and the staff members visible seem to have a good morale ambiance about them?
-
Did the server upsell appetizers?
-
Did the server say "Enjoy your meal"
-
Was the server knowledgeable regarding the menu. Ask if there is a certain ingredient in a menu item to see if the server will ask "Are there any allergy concerns"
-
Was the manager visible and actively doing table visits during the FOH Audit?
-
Did the server suggest alcoholic beverages (if applicable) or mock tails, or sodas?
-
How long did the food take to be delivered from the time the server left the table? Please list each course and the time of each delivery.
-
When the food was delivered was the menu item called out by name?
-
Did the server or manager perform a 2 min check back on the meals
-
Were any pre-bussing evident?
-
Were you offered refills for beverages?
-
Was dessert offered?
-
What was the time of the checkout? Was it timely?
-
Were the restrooms clean during the visit?
-
Was there eyesores in the restaurant that negatively impacted your visit?
-
Did the team say " Thank you for dining with Culhane's , please comeback and dine with us again"
Administrative
-
Manager on duty has Food Manager Card
-
Manager / Staff knows the 9 Allergens
-
Establishment can provide the parasite destruction papers
-
Establishment is compliant with all state posters
-
Staff members working have up to date food handlers card
-
Last health inspection is available and no repeats.
-
Inspected by:
