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Audit

Instructions

1. Please answer ""Yes"", ""No"" or ""N/A"" on the questions below.
2. Add Photos in ""Images"" and Comments in ""Notes"" on each question.
3. Add a Corrective Measure in ""Action."" Provide a description, assign to a member, set priority, and due date
4. Complete the audit by providing a digital signature
5. Share your report by exporting as PDF, Word, Excel or Web Link.

Boards/Cook-line/Warming Units

Are foods (chicken) that require/time temperature control for safety are cooked to proper internal temperatures( 165°F or higher)?

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Are TCS food items being maintained at 40°F or lower?

Are hot foods that require time/temperature control for safety are maintained at 140°F or above?

Is the chicken noodle soup being maintained at 140°F?

Are foods (non-chicken) that require/time temperature control for safety are cooked to proper internal temperatures; microwaved foods to 165°F?

Is cool down of TCS foods: 140°F to 70°F or below within 2 hours and 140°F to 40°F or below with in 6 hours.

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once.

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).

Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials.

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

Is the chicken tortilla soup being maintained at 140°F?

Are foods that require time/temperature control for safety (TCS) held or sold past expiration date?

Foods are from commercial suppliers. Foods and packaging are in sound condition.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Breading Table/Thaw Cabinets

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Is Milk and Egg Wash stored above or commingled with ready-to-eat products?

Are TCS food items being maintained at 40°F at the Breading/Thaw Zone?

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS))

Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials

Foods are from commercial suppliers. Foods and packaging are in sound condition.

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Is there an air gap or other backflow prevention device under the handsink?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Dry Storage

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once

Foods are from commercial suppliers. Foods and packaging are in sound condition.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Front Counter/Drive-Thru

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Is the TCS food item being maintained at 40°F in the Front Counter/Drive-Thru Area?

Are Team members' medication stored above or adjacent to exposed food or exposed food contact surfaces?

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

Is there an air gap or other backflow prevention device under the beverage station(s)?

Foods are from commercial suppliers. Foods and packaging are in sound condition.

Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Is there an air gap or other backflow prevention device under the handsink?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Compartment Sink/Dish Machine/Ice Machine

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Is interior surfaces of the ice machince properly cleaned?

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once.

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Is there an air gap or other backflow prevention device under the compartment sink?

Is there an air gap or other backflow prevention device under the dish machine?

Is there an air gap or other backflow prevention device under the ice machine?

Other things to be inspected?

Specify

Compliant?

Mop Sink/Chemical Storage

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Chemical sanitizer solutions are maintained at proper concentration per label instructions

Is there an air gap or other backflow prevention device where required?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Produce/Salad/Prep

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Are TCS food items being maintained at 40°F the Produce/Salad/Prep area?

Are foods (non-chicken) that require/time temperature control for safety are cooked to proper internal temperatures; microwaved foods to 165°F?

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).

Foods are from commercial suppliers. Foods and packaging are in sound condition.

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

Chemicals used to wash or peel raw, whole fruits and vegetables are approved and at the proper concentration. Produce wash is properly set up and used when required.

Foods (non-chicken) that require time/temperature control for safety are cooked to proper internal temperatures: microwaved foods to 165°F. Foods prepped on site are reheated to 165°F within 2 hours for hot holding. Foods from a sealed commercial package are reheated to 140°F for hot holding.

Are foods that require time/temperature control for safety (TCS) held or sold past expiration date?

Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials

Is there an air gap or other backflow prevention device under the handsink?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Walk-in Cooler and Freezer

Are the TCS food item being maintain at 40°F in the walk-in cooler?

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once

Is cool down of TCS foods: 140°F to 70°F or below within 2 hours and 140°F to 40°F or below with in 6 hours?

Is Milk and Egg Wash stored above or commingled with ready-to-eat products?

Foods are from commercial suppliers. Foods and packaging are in sound condition.

Front Counter/Drive-Thru

Is the TCS food item being maintained at 40°F in the Front Counter/Drive-Thru Area?

Are Team members' medication stored above or adjacent to exposed food or exposed food contact surfaces?

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

Is there an air gap or other backflow prevention device under the beverage station(s)?

Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Is there an air gap or other backflow prevention device under the handsink?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Restrooms/Dining/Play Area

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

Exterior-Cage, Dumpster, Parking Lot

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Cfapearland SAFE Assessment Review Tool Checklist

Created by: SafetyCulture Staff | Industry: Food & Hospitality | Downloads: 40

Perform fast and easy mobile inspections to share with your team and customers.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

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Audit

Instructions

1. Please answer ""Yes"", ""No"" or ""N/A"" on the questions below.
2. Add Photos in ""Images"" and Comments in ""Notes"" on each question.
3. Add a Corrective Measure in ""Action."" Provide a description, assign to a member, set priority, and due date
4. Complete the audit by providing a digital signature
5. Share your report by exporting as PDF, Word, Excel or Web Link.

Boards/Cook-line/Warming Units

Are foods (chicken) that require/time temperature control for safety are cooked to proper internal temperatures( 165°F or higher)?

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Are TCS food items being maintained at 40°F or lower?

Are hot foods that require time/temperature control for safety are maintained at 140°F or above?

Is the chicken noodle soup being maintained at 140°F?

Are foods (non-chicken) that require/time temperature control for safety are cooked to proper internal temperatures; microwaved foods to 165°F?

Is cool down of TCS foods: 140°F to 70°F or below within 2 hours and 140°F to 40°F or below with in 6 hours.

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once.

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).

Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials.

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

Is the chicken tortilla soup being maintained at 140°F?

Are foods that require time/temperature control for safety (TCS) held or sold past expiration date?

Foods are from commercial suppliers. Foods and packaging are in sound condition.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Breading Table/Thaw Cabinets

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Is Milk and Egg Wash stored above or commingled with ready-to-eat products?

Are TCS food items being maintained at 40°F at the Breading/Thaw Zone?

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS))

Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials

Foods are from commercial suppliers. Foods and packaging are in sound condition.

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Is there an air gap or other backflow prevention device under the handsink?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Dry Storage

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once

Foods are from commercial suppliers. Foods and packaging are in sound condition.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Front Counter/Drive-Thru

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Is the TCS food item being maintained at 40°F in the Front Counter/Drive-Thru Area?

Are Team members' medication stored above or adjacent to exposed food or exposed food contact surfaces?

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

Is there an air gap or other backflow prevention device under the beverage station(s)?

Foods are from commercial suppliers. Foods and packaging are in sound condition.

Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Is there an air gap or other backflow prevention device under the handsink?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Compartment Sink/Dish Machine/Ice Machine

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Is interior surfaces of the ice machince properly cleaned?

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once.

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Is there an air gap or other backflow prevention device under the compartment sink?

Is there an air gap or other backflow prevention device under the dish machine?

Is there an air gap or other backflow prevention device under the ice machine?

Other things to be inspected?

Specify

Compliant?

Mop Sink/Chemical Storage

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Chemical sanitizer solutions are maintained at proper concentration per label instructions

Is there an air gap or other backflow prevention device where required?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Produce/Salad/Prep

Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)

Are TCS food items being maintained at 40°F the Produce/Salad/Prep area?

Are foods (non-chicken) that require/time temperature control for safety are cooked to proper internal temperatures; microwaved foods to 165°F?

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).

Foods are from commercial suppliers. Foods and packaging are in sound condition.

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

Chemicals used to wash or peel raw, whole fruits and vegetables are approved and at the proper concentration. Produce wash is properly set up and used when required.

Foods (non-chicken) that require time/temperature control for safety are cooked to proper internal temperatures: microwaved foods to 165°F. Foods prepped on site are reheated to 165°F within 2 hours for hot holding. Foods from a sealed commercial package are reheated to 140°F for hot holding.

Are foods that require time/temperature control for safety (TCS) held or sold past expiration date?

Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials

Is there an air gap or other backflow prevention device under the handsink?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Walk-in Cooler and Freezer

Are the TCS food item being maintain at 40°F in the walk-in cooler?

Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once

Is cool down of TCS foods: 140°F to 70°F or below within 2 hours and 140°F to 40°F or below with in 6 hours?

Is Milk and Egg Wash stored above or commingled with ready-to-eat products?

Foods are from commercial suppliers. Foods and packaging are in sound condition.

Front Counter/Drive-Thru

Is the TCS food item being maintained at 40°F in the Front Counter/Drive-Thru Area?

Are Team members' medication stored above or adjacent to exposed food or exposed food contact surfaces?

Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

Is there an air gap or other backflow prevention device under the beverage station(s)?

Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials.

No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.

Is there an air gap or other backflow prevention device under the handsink?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.

Restrooms/Dining/Play Area

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant

Chemical sanitizer solutions are maintained at proper concentration per label instructions.

Exterior-Cage, Dumpster, Parking Lot

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.