Information
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Date and time of visit:
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Manager in charge:
1. Handwashing / Hand Sinks
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Hand sinks stocked with paper towels, antibacterial soap, sanitiser
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Open hand soap/sanitizer dispenser and check the expiry of hand sanitiser gel/hand soap
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Hands correctly washed at least once per hour (or more frequently if needed).
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Free from obstruction (including basin).
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Observe staff when cooking raw eggs to ensure they change gloves and wash hands after cooking
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Observe staff to ensure they are applying hand sanitiser gel twice – before and after putting gloves on
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Ensure staff are not using sink to discard ice
2. Health Violations
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Most current health inspection report available.
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Follow up actions documented.
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All non-critical & critical violations corrected and maintained.
3. Hot Water
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All sinks meet hot water requirements and in good repair.
Quality Checks
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Temperature checks Digital Red Book are completed accurately and on time.
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All Cookouts Complete, Ask MIC to demonstrate Cookout
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Ensure to check the temperature of OJ inside the machine, milk inside coffee machine
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Ensure to check the temperature of mix inside Shake/Sundae machine hopper
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Ask manager to calibrate thermometer to ensure he/she knows how to do it
5. Sanitizing
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Approved, properly labeled containers/spray bottles used for sanitizer solution.
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Sanitizer test strips readily available.
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Shift responsible person can demonstrate proper use of sanitizer test strips.
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All open stations have accessible sanitizer solutions at proper PPM (50-200) with correct color wipe cloth(s) immersed in solution.
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Ensure 3-part sink is set up with sanitiser solution - allow 15 minutes before taking finding
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Ensure all swabs are fully submerged inside sanitizer buckets
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Check sanitizer strip expiry date on bottle or outer packet
6. Shake Machine/Soft Serve
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Pull out shake/sundae machine agitators and check ensure there is NO black silt build up
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Ensure there are 9 brushes in total in the shake brush kit - note the 3 small port brushes on a ring count as one brush
7. Approved Product
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All food, packaging and chemicals in use listed in the Approved Brands List
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Check ensure store is not buying their milk, lettuce, pancake etc. from local supermarkets
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Check at the back of store or in the office for unapproved chemicals such as paints, insect spray, hand sanitiser etc
8. Time Control
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Potentially hazardous foods held at room temperature marked with the proper hold time and discarded when expired.
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Check SATO label to ensure it is programmed properly for time, date and holding times
9. Cross Contamination
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Are required tongs available.
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Cooked and raw product tongs kept separate and stored so that handles do not touch cooked or raw product.
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All tongs, knives, PHU pans, , other utensils and specified broiler parts are W/R/S every 4 hours when in use.
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Shift responsible person can explain system of 4-hour change out of tongs, pans, utensils and specified equipment.
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Observe staff to ensure they are not mixing left-over lettuce, tomatoes, cheese and mayonnaise into newly prepped products
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Open ice machine front cover and check inside to ensure no mould build-up inside tubes. Also check inside ice machine bin flaps and behind deflector panel to ensure no mould build-up
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Check inside storm toppings (M&M, Flake, Oreo) to ensure there are no cups or scoops inside
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Observe that there are no staff drinks around preparation bench and on boards. Also check inside reach-in mobile and walk-in chillers and freezers to ensure there is no staff food lying around (must be kept in container with a lid)
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Check all the clean pans and small-wares stacked in wash up sink ensure none are cracked or burnt. If found 2 or more are found damaged or burnt take the opportunity.
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Ensure that a “pressure check” on all PHU pans that are being used inside PHU is done. Grab the handle of the pan and push down on the handle to see if any there is any cracking at the join of the handle with the PHU pan. If 2 cracked PHU pans are found take the opportunity.
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Check the tomato slicer to ensure there is no mould build-up or stains inside the blades and handle
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Use a clean sanitized red swab to pull out all drinks nozzle diffusers in drinks machine one by one and ensure there I no build-up on the inside of the diffuser’s o-ring. If there is evidence of a build-up on the diffuser, fold a fo serviette and insert it into the inner ring of the diffuser seating. Remove the serviette and assess for build-up
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Observe staff working in kitchen to ensure they are not using their hands to pick up products stored inside PHU
10. Pest Activity
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Restaurant free of insects, live or dead rodents, visible rodent droppings or nesting birds.
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Most recent pest control operator report on file in restuarant.
11. Cook-outs
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Shift responsible person can correctly demonstrate beef cook-out.
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Beef cook-out performed & recorded at least 3 times per day (4 times/day for late night or 24 hour restaurants).
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No cook-outs missed or corrective action not taken in a 30 day window
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Check the Angus Beef cookout section when looking at the beef cook out in Red Book
12. Other Critical Violations
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No evidence of communicable diseases involving team members (e.g., cold, flu, stomach disorders).
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No cleaning products / chemicals improperly labeled or stored by food.
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Yellow wipe cloths used ONLY in restrooms.
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Drainage back-up prevented in all areas.
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If one of the wash hand basins is not working, ensure it has a sign “Do Not Use”
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Observe the fingers/hands/arms of all staff to ensure they are using only “blue” band aids if they have a cut or sore
Other Observed Criticals (not listed above)
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List other critical violations observed that are NOT listed above
Visit Summary
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Overall visit comments:
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Total number of food safety opportunities identified:
- None
- 1
- 2
- 3
- 4
- 5
- 6
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- 19
- 10
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Auditor Signature
Acknowledgement
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By signing below, you acknowledge that the above findings have been discussed with you and corrective actions are being taken to immediately resolve any findings.
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Manager in Charge Signature
