Champions Corner LLC Food Safety Audits

Drink nozzles clean with no visible build up

Drink Station Ice chute is clean with no visible mold or build up

Fresh Brewed Tea is labeled with a 4 hr hold time??

Bathrooms are properly stocked with paper towels, soap, tissue, running hot water at a minimum of 100F???

Mirrors, commodes, floors, doors, and light fixtures are not broken and in good working condition??

High chairs cleaned and sanitized with no visible food or stains. High chairs are in good working condition

Visible wet floor signs

Chemical bottles are properly labeled

Bread is within the freshness date

Condiment bottles have common names on it??

24 hr hold time on all condiment bottles

All produce and other ingredients in the sandwich cooler have a hold time??

Hoods over grill area clean with no build up or grease

Back splash in the grill and fryer area is cleaned and free of grease.

Sanitizer water in the grill area is cleaned and not dirty or cloudy

Sanitizer at 200-400 ppm in the grill area

Fryers are filtered and skimmed

Obstruction to the hand washing sink

Hand washing sink temperature is minimum of 100F

Hand washing sink in the kitchen is supplied with paper towel, soap, and trash can.

Observed cooks wearing gloves while preparing or touching food

Observed proper hand washing

Reach in cooler 40 degrees or below

Reach in freezer 0 +/- 10 Fahrenheit

Ice buckets are upside down

Ice scoop is in good condition. No visible cracks.

Food is properly wrapped and stored in reach cooler.

Food is properly wrapped and stored in the reach in freezer

6hr hold time on bacon

Towels are fully submerged in a sanitizer bucket of 200-400 ppm or of being used

Plates and pan on the serving line turned upside.

Gaskets on freezer and cooler doors are in good working condition

Bulk sodas are dated and rotated

Food in the cooler 6 inches off the ground

All product in the walk in cooler is properly labeled

Utensils are stored with the handles up.

Dishes are cleaned with no visible dirt, food, or labels.

Employees are in uniform according to Champion Corner LLC.

3 compartment sinks are set up

Detergent and Sanitizer in the are properly dispensing the correct strength of chemical solution.

Mops are hung up and stored properly.

Dish water temperature is at least a minimum of 110F at the 3 compartment sink??

Temperature of Grits is a minimum of 140 F holding

Temperature of Shrimp Gravy is a minimum of 140F holding. <br>

Temperature of Chicken Wings Holding is a minimum of 140F

Temperature of Cooked Sausage is a minimum of 140F

Temperature of Hamburger in Aujus Sauce is a minimum of 140F

Temperature of Shredded Cheese 40F or below

30 days of Temperatures

Are all floors, baseboard, and drains cleaned with no visible s

Front reach in cooler is at 34 +/- 2 degree Fahrenheit

All kitchen personnel have on proper hair restraint

Restaurant maintains an A on the state health inspection

Evidence of pest or rodents in the restaurant

Observed cross contamination

Prep sink clean and only use for prep.

Equipment is clean, durable, and good condition.

Dumpster door is closed and around the dumpster is cleaned.

Is there a 5 hr hold time on grits??

Is there a 5 hr hold time on shrimp gravy??

Is there a 5 hr hold time on cooked chicken wings??

Is there a 5 hr hold time on cheese sauce???

Is there a 4hr hold time on Cooked Hamburgers in Aujus Sauce??

Is there a Cross Connect or Back Flow in the water system??

Sanitizer bucket at 200-400ppm in the prep sink area??