CKE QA

• Conducted on

  Date

• Prepared by

• Location
  Address

• Name of person conducting audit

• Select date

  Date

SUPERVISION

• OPM (operations Procedures Manual) is available/PIC knows what an OPM is and where it is located.

  Yes

  No

  N/A

• PIC is aware of food safety requirements or food safety standards

  Yes

  No

  N/A

• PIC is knowledgeable of allergens

  Yes

  No

  N/A

• PIC has knowledge of how to handle a customer with an allergy.

  Yes

  No

  N/A

• PIC has knowledge of allergy symptoms

  Yes

  No

  N/A

• Ask PIC if they have pest control service and notate how often service occurs.

  Yes

  No

  N/A

• Minimum of one Critical Deficiency Evaluation Per week

  Yes

  No

  N/A

• Restaurant has at least one Certified Food Safety Manager and PIC is able to answer knowledge questions.

  Yes

  No

  N/A

EMPLOYEE HEALTH

• Employee health policy present, employees restricted and bodily fluid cleanup kits are available (CRITICAL)

  Yes

  No

  N/A

• BANDAGES ARE AVAILABLE IN THE RESTAURANT (CRITICAL)

  Yes

  No

  N/A

CONTROL OF HANDS AS A VEHICLE FOR CONTAMINATION

• Adequate hand washing sinks supplied and accessible (CRITICAL)

  Yes

  No

  N/A

• Bare hand contact with ready to eat food or single service item

  Yes

  No

  N/A

• Hands are washed when required and with proper methods

  Yes

  No

  N/A

PROTECTION FROM CONTAMINATION

• Food products stored to prevent cross contamination (anywhere in restaurant)

  Yes

  No

  N/A

• Back of house touch points properly clean

  Yes

  No

  N/A

• Food stored to prevent contamination (dirt, vermin, droplet contamination, overhead leakage, etc.) during preparation, storage and display)

  Yes

  No

  N/A

• Backline employee hair properly covered and/or restrained, clean outer clothing, jewelry prohibition, fingernails

  Yes

  No

  N/A

• Food not prepped on a table or in a sink that has been properly cleaned/sanitized. Dirty dishes not present in a prep sink.

  Yes

  No

  N/A

• Sanitizer buckets are available in required locations and at correct concentration. Sanitizer towels are properly used and stored.

  Yes

  No

  N/A

• Facility is free from flies, ants, and other pests. Only approved pesticides are used.

  Yes

  No

  N/A

• Foods properly labeled, original container

  Yes

  No

  N/A

POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE

• Cold holding temperature requirements met

  Yes

  No

  N/A

• No unlabeled or out of date PHF products present or used

  Yes

  No

  N/A

• Cut lettuce, tomato and sliced cheese on back line make table are timed properly

  Yes

  No

  N/A

• Hot holding temperature requirements met

  Yes

  No

  N/A

• Minimum cooking/reheating temperature requirements met

  Yes

  No

  N/A

TOXIC SUBSTANCE PROPERLY IDENTIFIED, STORED, USED

• Chemicals stored and labeled properly

  Yes

  No

  N/A

FOOD TEMPERATURE CONTROL

• Acceptable techniques are used for thawing PHF's

  Yes

  No

  N/A

• Proper cooling procedures being followed

  Yes

  No

  N/A

PREVENTING CONTAMINATION FROM EQUIPMENT/UTENSILS

• Clean smallwares and cutting boards stored to prevent contamination

  Yes

  No

  N/A

• In use utensils anywhere in the restaurant stored in a sanitary manner/free of damage

  Yes

  No

  N/A

• Small wares are easily cleanable/free from damage

  Yes

  No

  N/A

• Equipment cleanable and in good repair (prevent from contamination) and ice machine interior clean

  Yes

  No

  N/A

PROPER CLEANING/SANITZING UTENSILS AND EQUIPMENT

• Drink nozzles and ice chutes are free from mold or accumulated buildup

  Yes

  No

  N/A

• Shake spindle cleaning frequency procedure is being followed

  Yes

  No

  N/A

• Food prep surfaces clean

  Yes

  No

  N/A

• Slicer/dicer properly clean and in good repair

  Yes

  No

  N/A

• Utensils, knives, cutting boards, and other utensils properly clean

  Yes

  No

  N/A

• Dish machines are sanitizing peoperly. Sanitzer dispensers are in good condition and testing materials are available.

  Yes

  No

  N/A

• Ware wash sinks are setup properly and maintained clean

  Yes

  No

  N/A

PHYSICAL FACILITIES

• Physical facilities properly installed, maintained and clean

  Yes

  No

  N/A

• Plumbing is in good repair with no evidence of sewage. Backflow devices present and working where required.

  Yes

  No

  N/A

• At least one functional toilet available in each restroom

  Yes

  No

  N/A

• Hot and cold water available with adequate pressure

  Yes

  No

  N/A

HACCP PLAN

• QA Daily Temperature tracking log completed properly and/or thermometer and/or swabs available

  Yes

  No

  N/A