Title Page

  • Audit Title

  • Store Number

  • Location
  • Conducted on:

  • Conducted By:

Front of House

  • Floors in good condition, dry and maintained? Not slippery? Documented wet/dry inspection conducted prior to all rush periods?

  • Portable warning systems available to indicate wet floors or temporary hazards?

  • Carpet/ walk off mats used at entrances with no raised edges and dry?

  • No water leaks from ice chest or ice machines?

  • Anti-slip shoes worn by all employees?

  • Dining area / equipment clean and in good repair? Chairs? Tables? Carpet? Flooring?

  • Exterior of building in good repair? Including parking lot? Back Loading area?

Back of House

  • Floors in good condition, dry and maintained? Not slippery? Documented wet/dry inspection conducted prior to all rush periods?

  • Anti-slip shoes worn by all employees?

  • Counters, racks, beverage area, etc. in good repair free of rough or sharp edges and corners?

  • Compressed gas cylinder secured to the wall? Or otherwise protected?

  • No water leaks from ice chest or ice machines?

  • Grease producing cooking equipment receptacles emptied regularly?

  • Pot handles on stove turned in and away?

  • Is hood and duct over cooking equipment clean and free from grease buildup? Are filters in place, are they clean? No gaps?

  • Oven mitts available and in good condition? Forearm length?

  • Are cut gloves available for use, especially during mandolin use, oysters ? Are various sizes available?

  • Is knife training provided to employees? Are safe knife practices being followed?

  • Are extra knives properly stored in sheaves or other means to protect from the blade while in storage?

  • If Hobart Mixer is used, is it equipped with a guard?

  • Proper tools(self closing box knives, etc.) provided and used to open crates boxes barrels and other containers?

  • No storage within 36 inches of the water heater or 18 inches of sprinkler heads?

  • Ladders or stepstools available to reach overhead stock? Ladders or stools are in good condition? Ladders or stools are sufficient height to eliminate overhead reaching?

  • Are all chemicals and cleaning agents stored away from food? Are they properly labeled and sealed?

  • Are clear pathways maintained during receiving of products?

  • Are the ashes from the wood fired ovens disposed of properly? In a metal can? Allowed to cool before discarding?

Lifting / Manual Material Handling. / Ergonomics

  • Are carts/wheels of moveable equipment in good working order? Are they free moving or do they require extra force to move?

  • Training on proper lifting techniques?

  • Heavy or bulky items stored on shelves between knee and chest level? Lighter items on top?

  • Task so arranged to prevent over reaching, awkward movements, or constant bending?

  • Job Rotation for repetitive tasks?

  • Ergonomically designed tools being used? Fatigue Mats for prolonged standing?

Food Safety

  • Employees and Managers have had food safety training?

  • All food in the walk-in cooler freezer is covered and date labeled?

  • Freezer and cooler interior door latch in working order? Lights provided with protective globes?

  • Refrigerator & Freezer are at acceptable temperatures? Temperature logs filled out?

  • Hot foods are kept above 140 degrees or at acceptable temperatures until served?

  • Adequate Hand washing sinks available for employees?

  • Are hand washing stations stocked adequately? Soap, Towels, Nail Brush?

  • Are all designated chefs equipped with thermometers as part of their uniform? Or are thermometers available for checking food temps?

  • Are all employee beverages covered and stored in designated areas?

Electrical Equipment

  • Extension cords prohibited from use as a substitute for permanent fixed wiring?

  • Electrical panel readily accessible? Cool to the touch? Panel door closed? No storage in front of the panel (keep clear 36")?

Emergency Action Plan

  • First aid kit available for emergencies? Adequately Stocked?

  • Is at least one person per shift trained in First Aid / CPR / AED Use? Including first aid for choking?

  • Do Employees know where to locate & how to operate Emergency Gas Shut Offs?

  • Remote release for the automatic extinguisher accessible and known to employees?

  • Do employees know where to go in the event of an emergency? Fire, Tornado, Hurricane, other?

  • Automatic fire protection system over cooking equipment inspected and serviced by a qualified person in the last six months with rubber caps in place?

  • Fire extinguishers identified by class and service yearly? One class 10 BC near cooking equipment into class ABC in other areas?

  • Are Emergency Exits blocked?

Miscellaneous

  • Are there any additional hazards that need to be documented?

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.