Title Page

  • Site conducted

  • Time Period

  • Conducted on

  • Full name and signature of the PIC who completed this audit

Critical Deficiency Checklist (QA Checklist)

  • Critical Deficiency is to be completed at each day part in line of temperature checks. Critical deficiency is designed to eliminate food safety hazards and must be completed by the PIC.
    For any item that is marked as fail you will be required to upload an image

  • Abbreviations
    TILT - Time In Lieu Of Temperature
    TCS - Time/Temperature Control for Safety
    RTE - Ready to Eat Foods
    PHF - Potentially Hazard Food

Beverage/ Shake Station

  • Beverage Stations - Drink nozzles, diffusers, tea nozzles and inside of ice chute clean/no mold/no overnight soaking nozzles, diffusers washed, rinsed, sanitized, and air dried

  • Shake Station - Shake spindle and rinse cup clean, chart filled out at required times

Back Line

  • Hot Holding - PHU Temperature ≥60°C (TCS)

  • Chicken Tenders Station - Raw chicken & egg wash temperature 1-5°C (TCS), chart filled out at required times.

  • Prepped TILT Foods - TCS product not expired/produce, pickles, and sliced cheese tagged 4hrs.

Dishes, Hands & Gloves

  • Proper Wash Sink Set-Up - Wash water (43°C), rinse, submerged in sanitizer for 60 seconds.

  • Hand Sinks - Hand sink is not blocked, used only for hand washing & fully stocked

  • Hand Washing/Hygiene - Hands washed when changing duties and between glove changes

  • Hand Washing/Hygiene - Proper hand washing- hot water, soap, wash for 20 sec, paper towel used to turn off sink, hand sanitiser used as the final step.

  • Disposable Gloves - Gloves worn when HANDLING RTE FOODS, changed when required

Food Prep/Storage

  • Prep Sinks/Tables – Usage - Food prepped on cleaned/sanitised prep table/sink

  • Prep Sinks/Tables – Usage - Prep sink used only for food prep

  • Utensils/Pans - Utensils, pans, spatulas, cutting boards, ice scoop, sink sprayer, clean and in good repair

  • Produce Slicer/Dicer - Equipment stored clean – no food debris or buildup

  • Produce Slicer/Dicer - Dicer black block in good repair - no pieces missing

  • Produce Slicer/Dicer - Slicer cutting blade in good repair – no chips or dents

  • Drive-Thru Ice Bin/Ice Chute - Drive thru bin interior is clean and free of rust/mold/pink slime, lid closed when not in use

  • Ice Machine - Ice machine is clean and free of rust/mold/pink slime, lid closed when not in use

Cold Storage

  • Walk-in Cooler, Reach-ins, Products on Ice Baths - Product temperature ≤5°C (TCS) - Proper cooling (<2” depth)

  • Walk-in Cooler, Reach-ins, Products on Ice Baths - TCS product not out of date/stored protected from contamination

Safe Cooking

  • Raw Product Temps - Raw beef (74ºC) and raw chicken products (74ºC)

  • Reheat Product Temps - Reheat all products to (74ºC)

General Sanitisation

  • Pests - No roaches/flies/rodents/pests evidence present

  • Chemical - Chemicals properly labeled/not stored above or next to Food, Utensils, Single-Service Items

  • Sanitiser Availability & Usage - Quat sanitizer concentration dispensed at 24°C between 200-400ppm and while in use at 3- part sink, front line, backline, feeder station and chicken station

Restrooms

  • Restrooms Fully Stocked - Soap, paper towels/working hand dryer, toilet paper and 1 functional toilet in each restroom

Documentation

  • QA Daily Temp Tracking Form - Properly completed with calibrated thermometer & corrective action for the previous 30 days

  • If there are any missing or incomplete audits for the previous 30 days, contact the Restaurant General Manager immediately

In the NSF Folder, check the below documentation is stored in the folder and easily accessible

  • Employee Illness Policy

  • Previous NSF Audit & Corrective Action Plan

  • Previous Council Inspection

  • Food Safety Supervisor Certificate

Corrective actions

  • Confirm you have added a photo and a corrective action in the notes for any item that has been marked as a Fail

  • Ensure all corrective actions have been entered before completing the audit.

Daily Temperature Tracking Form

  • PRIOR TO TRACKING TEMPERATURES
    ► Check calibration of thermometers
    ► Use sanitised probe to take product temperature(s)
    ► Sanitise probe for each different product to avoid potential cross contamination
    ► Any failed temperatures, a corrective action must be attached via the note section

THERMOMETER CALIBRATION

    Thermometer Calibration Temperature

SANITISER

  • Test & Record Sanitiser strength for each bucket

  • 3 Compartment Sink

  • Cookline

  • Chicken Station

  • FOH

REFRIGERATION 2° to 5°

  • Do you have a Walk-in Cooler

  • Raw Chicken Temperature Air Verification Raw Angus
  • Do you have a Cook's Reach-in

  • Raw Chicken Temperature Air Verification Raw Angus
  • Do you have a Tender Reach-in

  • Raw Chicken Temperature Air Verification Raw Angus
  • Do you have a Side Reach-in

  • Raw Chicken Temperature Air Verification Raw Angus
  • Do you have a Front Reach-in

  • Raw Chicken Temperature Air Verification Raw Angus
  • Do you have a Counter Cooler

  • Raw Chicken Temperature Air Verification Raw Angus
  • Do you have a Standing Cooler

  • Raw Chicken Temperature Air Verification Raw Angus

FREEZER -18° to -12°

  • Do you have a Standing Freezer

  • Raw Chicken Temperature Air Verification Raw Angus
  • Do you have a Walk-in Freezer

  • Raw Chicken Temperature Air Verification Raw Angus
  • Do you have a Reach-in Freezer

  • Raw Chicken Temperature Air Verification Raw Angus
  • Do you have a Ice Cream Bin

  • Raw Chicken Temperature Air Verification Raw Angus
  • Do you have a Meat Bin Freezer

  • Raw Chicken Temperature Air Verification Raw Angus

FRYERS

  • Fryers meet oil quality standards

  • Vat 1

  • Vat 2

  • Vat 3

  • Vat 4

EQUIPMENT

  • Do you have a Dishwasher

  • Sanitise Temp Fryer - Oil temp Grill Surface
  • Char Time

MEAT CODE TRACKING LOG

  • Enter code date info under type of protein (Expiry date from Consumer)

  • Large Meat Patty

  • Small Meat Patty

  • Chicken Breast Fillets

  • Chicken Tenders

WATER TEMPERATURES

    3 Compartment Sink Handwash Sink 1 Handwash Sink 2 Restroom Handwash Sink 1 Restroom Handwash Sink 2

CHARBROILER TEMPERATURES

    Large Patty Small Patty Raw Angus Patty LTO

FRYER TEMPERATURES

    HB Chicken Tenders HB Chicken Fillets Star Nuggets LTO

HOLDING TEMPERATURES

    Large Meat Patty Small Meat Patty AngusMeat Patty HB Chicken Fillet HB Chicken Tenders Grilled onion Chili Bacon LTO LTO

HAND BREADED CHICKEN STATION

    Chicken Tenders Chicken Fillets Buttermilk Batter

HEAT TO TEMPS FROM MICROWAVE

    Chili Grilled Onion Bacon LTO LTO

PRODUCE IN TIME ON MAKE LINE (4HOUR)

  • Lettuce

  • Tomato

  • White Onion

  • Red Onion

COLD LINE TEMPERATURES

    Grated Cheese Guacamole Fresh Salsa Liquid Egg Pancake Mix LTO

CORRECTIVE ACTIONS

  • Confirm you have added a corrective action in the notes for any item that has been marked as a Fail or did not reach temperature

  • Ensure all corrective actions have been entered before completing the audit.

Delivery Temperatures

Superior Foods

  • Did you receive Superior Foods during the shift?

  • Raw Chicken Temperature Raw Beef Temperature Ice Cream Temperature Cheese Temperature

Simply Fresh

  • Did you receive Simply Fresh during the shift?

  • Lettuce Temperature Tomato Temperature

Bega Milk

  • Did you receive Bega Milk during the shift?

  • Full Cream Milk Temperature

Accountability

  • By signing this, you are acknowledging that you have thoroughly completed all sections of the Daily Temperature Tracking Form and Critical Deficiency Checklist with integrity, confirm there are no Food Safety Criticals present, and you understand that you will be held accountable for any breaches that arise.

  • Full name and signature of the PIC who completed this audit

  • Time and Date audit was finished

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.