Title Page
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Audit Title
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Conducted on
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Prepared by
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Label completed?
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Hand washing?
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Chill line?
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Sandwich unit
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Temperature logs
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Tea labeled?
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Pre-chilled items
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Hot food >140°<165°
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Cold food >33°<41°
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Water temperature 110-120°
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Sink set-up?
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SSDC set-up
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Open items?
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Sequence formula
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Cross contamination
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Restrooms fully stocked & functional
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Pest control
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Grease trap
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Sign operating permit
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Food dealers permit
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Fat oils & grease generator
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FHC Managers & employees
