Title Page
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Conducted on
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Prepared by
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Location
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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
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Are foods (chicken) that require/time temperature control for safety are cooked to proper internal temperatures( 165°F or higher)?
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Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)
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Are TCS food items being maintained at 40°F or lower?
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Are hot foods that require time/temperature control for safety are maintained at 140°F or above?
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Is the chicken noodle soup being maintained at 140°F?
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Are foods (non-chicken) that require/time temperature control for safety are cooked to proper internal temperatures; microwaved foods to 165°F?
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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.
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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.
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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)).
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Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials.
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Chemical sanitizer solutions are maintained at proper concentration per label instructions.
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Is the chicken tortilla soup being maintained at 140°F?
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Are foods that require time/temperature control for safety (TCS) held or sold past expiration date?
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Foods are from commercial suppliers. Foods and packaging are in sound condition.
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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.
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Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.
Breading Table/Thaw Cabinets
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Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)
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Is Milk and Egg Wash stored above or commingled with ready-to-eat products?
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Are TCS food items being maintained at 40°F at the Breading/Thaw Zone?
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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
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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))
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Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials
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Foods are from commercial suppliers. Foods and packaging are in sound condition.
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Chemical sanitizer solutions are maintained at proper concentration per label instructions.
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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.
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Is there an air gap or other backflow prevention device under the handsink?
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Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.
Dry Storage
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Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)
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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
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Foods are from commercial suppliers. Foods and packaging are in sound condition.
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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
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Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)
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Is the TCS food item being maintained at 40°F in the Front Counter/Drive-Thru Area?
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Are Team members' medication stored above or adjacent to exposed food or exposed food contact surfaces?
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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)).
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Chemical sanitizer solutions are maintained at proper concentration per label instructions.
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Is there an air gap or other backflow prevention device under the beverage station(s)?
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Foods are from commercial suppliers. Foods and packaging are in sound condition.
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Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials.
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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.
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Is there an air gap or other backflow prevention device under the handsink?
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Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.
Compartment Sink/Dish Machine/Ice Machine
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Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)
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Is interior surfaces of the ice machince properly cleaned?
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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.
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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)).
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Chemical sanitizer solutions are maintained at proper concentration per label instructions.
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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.
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Is there an air gap or other backflow prevention device under the compartment sink?
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Is there an air gap or other backflow prevention device under the dish machine?
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Is there an air gap or other backflow prevention device under the ice machine?
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Other things to be inspected?
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Specify
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Compliant?
Mop Sink/Chemical Storage
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Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)
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Chemical sanitizer solutions are maintained at proper concentration per label instructions
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Is there an air gap or other backflow prevention device where required?
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Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.
Produce/Salad/Prep
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Pest prevention program is effective. (Rodents, live cockroaches, bird in the restaurant, pests in food)
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Are TCS food items being maintained at 40°F the Produce/Salad/Prep area?
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Are foods (non-chicken) that require/time temperature control for safety are cooked to proper internal temperatures; microwaved foods to 165°F?
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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
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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)).
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Foods are from commercial suppliers. Foods and packaging are in sound condition.
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Chemical sanitizer solutions are maintained at proper concentration per label instructions.
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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.
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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.
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Are foods that require time/temperature control for safety (TCS) held or sold past expiration date?
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Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials
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Is there an air gap or other backflow prevention device under the handsink?
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Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.
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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
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Are the TCS food item being maintain at 40°F in the walk-in cooler?
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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
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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?
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Is Milk and Egg Wash stored above or commingled with ready-to-eat products?
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Foods are from commercial suppliers. Foods and packaging are in sound condition.
Front Counter/Drive-Thru
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Is the TCS food item being maintained at 40°F in the Front Counter/Drive-Thru Area?
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Are Team members' medication stored above or adjacent to exposed food or exposed food contact surfaces?
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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)).
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Chemical sanitizer solutions are maintained at proper concentration per label instructions.
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Is there an air gap or other backflow prevention device under the beverage station(s)?
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Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials.
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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.
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Is there an air gap or other backflow prevention device under the handsink?
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Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.
Restrooms/Dining/Play Area
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Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant
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Chemical sanitizer solutions are maintained at proper concentration per label instructions.
Exterior-Cage, Dumpster, Parking Lot
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Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.
