Title Page
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Audit Title
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Store Number
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Location
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Conducted on:
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Conducted By:
Front of House
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Floors in good condition, dry and maintained? Not slippery? Documented wet/dry inspection conducted prior to all rush periods?
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Portable warning systems available to indicate wet floors or temporary hazards?
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Carpet/ walk off mats used at entrances with no raised edges and dry?
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No water leaks from ice chest or ice machines?
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Anti-slip shoes worn by all employees?
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Dining area / equipment clean and in good repair? Chairs? Tables? Carpet? Flooring?
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Exterior of building in good repair? Including parking lot? Back Loading area?
Back of House
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Floors in good condition, dry and maintained? Not slippery? Documented wet/dry inspection conducted prior to all rush periods?
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Anti-slip shoes worn by all employees?
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Counters, racks, beverage area, etc. in good repair free of rough or sharp edges and corners?
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Compressed gas cylinder secured to the wall? Or otherwise protected?
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No water leaks from ice chest or ice machines?
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Grease producing cooking equipment receptacles emptied regularly?
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Pot handles on stove turned in and away?
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Is hood and duct over cooking equipment clean and free from grease buildup? Are filters in place, are they clean? No gaps?
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Oven mitts available and in good condition? Forearm length?
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Are cut gloves available for use, especially during mandolin use, oysters ? Are various sizes available?
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Is knife training provided to employees? Are safe knife practices being followed?
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Are extra knives properly stored in sheaves or other means to protect from the blade while in storage?
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If Hobart Mixer is used, is it equipped with a guard?
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Proper tools(self closing box knives, etc.) provided and used to open crates boxes barrels and other containers?
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No storage within 36 inches of the water heater or 18 inches of sprinkler heads?
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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?
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Are all chemicals and cleaning agents stored away from food? Are they properly labeled and sealed?
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Are clear pathways maintained during receiving of products?
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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
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Are carts/wheels of moveable equipment in good working order? Are they free moving or do they require extra force to move?
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Training on proper lifting techniques?
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Heavy or bulky items stored on shelves between knee and chest level? Lighter items on top?
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Task so arranged to prevent over reaching, awkward movements, or constant bending?
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Job Rotation for repetitive tasks?
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Ergonomically designed tools being used? Fatigue Mats for prolonged standing?
Food Safety
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Employees and Managers have had food safety training?
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All food in the walk-in cooler freezer is covered and date labeled?
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Freezer and cooler interior door latch in working order? Lights provided with protective globes?
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Refrigerator & Freezer are at acceptable temperatures? Temperature logs filled out?
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Hot foods are kept above 140 degrees or at acceptable temperatures until served?
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Adequate Hand washing sinks available for employees?
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Are hand washing stations stocked adequately? Soap, Towels, Nail Brush?
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Are all designated chefs equipped with thermometers as part of their uniform? Or are thermometers available for checking food temps?
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Are all employee beverages covered and stored in designated areas?
Electrical Equipment
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Extension cords prohibited from use as a substitute for permanent fixed wiring?
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Electrical panel readily accessible? Cool to the touch? Panel door closed? No storage in front of the panel (keep clear 36")?
Emergency Action Plan
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First aid kit available for emergencies? Adequately Stocked?
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Is at least one person per shift trained in First Aid / CPR / AED Use? Including first aid for choking?
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Do Employees know where to locate & how to operate Emergency Gas Shut Offs?
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Remote release for the automatic extinguisher accessible and known to employees?
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Do employees know where to go in the event of an emergency? Fire, Tornado, Hurricane, other?
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Automatic fire protection system over cooking equipment inspected and serviced by a qualified person in the last six months with rubber caps in place?
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Fire extinguishers identified by class and service yearly? One class 10 BC near cooking equipment into class ABC in other areas?
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Are Emergency Exits blocked?
Miscellaneous
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Are there any additional hazards that need to be documented?
