DM QA Audit 2017

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

Frontline

• Dipper Well/Shake Station with no running water, well scoop is stored properly

  Yes

  No

  N/A

• Dipper Well/Shake Station spindle clean, water cup procedures followed?

  Yes

  No

  N/A

• Frontline cooler product Temps <43 (PHF)

  Yes

  No

  N/A

• Frontline cooler PHF products not out of date (within shelf life)

  Yes

  No

  N/A

• Beverage stations lid on beverage bar ice bin?

  Yes

  No

  N/A

• Beverage stations drink nozzles, tea nozzles clean?

  Yes

  No

  N/A

• Beverage stations inside of ice chute clean/no mold?

  Yes

  No

  N/A

• Drive thru ..no cup or other unapproved utensils being used to scoop ice?

  Yes

  No

  N/A

• Drive thru..approved ice scoop stored in sanitary manner, not damaged?

  Yes

  No

  N/A

• Drive thru..interior ice bin clean at drive thru?

  Yes

  No

  N/A

Backline

• Frozen meat bin..product hard frozen?

  Yes

  No

  N/A

• PHF'S Hot Holding..PHF temperature >135 F?

  Yes

  No

  N/A

• Reach in coolers product temperatures <43 (PHF)?

  Yes

  No

  N/A

• Reach in freezers product hard frozen?

  Yes

  No

  N/A

• Chicken tenders station egg wash temperature <43 F (PHF)?

  Yes

  No

  N/A

• Chicken tenders..Raw chicken temperatures <43 F (PHF)?

  Yes

  No

  N/A

• GB Hot holding..beans, ground beef, steak, chicken >135 F?

  Yes

  No

  N/A

• GB cold holding..grated cheese, fresh salsa <43 F?

  Yes

  No

  N/A

• Tempered/Prepped Foods ..PHF product used is not out of date/produce tagged 4 hours?

  Yes

  No

  N/A

Breakfast

• Breakfast products - Temps ..cook temp of sausage >160 F?

  Yes

  No

  N/A

• Breakfast products - Temps ..cooked PHF holding Temps >135 F?

  Yes

  No

  N/A

• Breakfast Products - Temps ..cold holding PHF'S <43 F?

  Yes

  No

  N/A

Fry Station

• Fry Station minimum cook temperature achieved PHF raw products?

  Yes

  No

  N/A

• Fry station..product hold temperature/over shelf >135 F?

  Yes

  No

  N/A

Food Prep/Storage

• Wash sinks set up properly when washing dishes (wash, rinse,sanitize)?

  Yes

  No

  N/A

• Hand sink is easily accessible and used only for hand washing?

  Yes

  No

  N/A

• Hand sink ...paper towels present?

  Yes

  No

  N/A

• Hand sink ..soap present?

  Yes

  No

  N/A

• Prep sinks/Tables - Usage..prepping food on table/sink properly cleaned/sanitized?

  Yes

  No

  N/A

• Prep sinks/Tables -Prep sink used only for food prep?

  Yes

  No

  N/A

• Hand Washing/Hygiene - Hands washed when changing duties?

  Yes

  No

  N/A

• Hand Washing/Hygiene - Hands washed between glove changes?

  Yes

  No

  N/A

• Hand Washing/Hygiene - Proper hand washing- using soap, hot water, single use towel and washing for 20 seconds?

  Yes

  No

  N/A

• Disposable Gloves/Bandaids - Disposable gloves worn when handling ready-to-eat food?

  Yes

  No

  N/A

• Disposable Gloves/Bandaids - Disposable gloves and band aids present in unit?

  Yes

  No

  N/A

• Disposable Gloves/Bandaids - Disposable gloves changed when contaminated?

  Yes

  No

  N/A

• Disposable Gloves/Bandaids - If a Band-Aid is worn on a hand a disposable glove is also worn?

  Yes

  No

  N/A

• Smallwares - Utensils and pans stored clean?

  Yes

  No

  N/A

• Smallwares - Knives stored properly and clean, holder clean?

  Yes

  No

  N/A

• Smallwares - Knife blade in good repair -no cracks/ chips?

  Yes

  No

  N/A

• Smallwares - Cutting boards cleaned/stored properly?

  Yes

  No

  N/A

• Smallwares - Cambro pans in good condition, not cracked or chipped?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Produce Slicer/Dicer - Cutting blade in good repair – no chips in the cutting edge?

  Yes

  No

  N/A

• Ice Machine - Lid liner in good condition (no open cracks)?

  Yes

  No

  N/A

• Ice Machine - Ice machine interior is clean and free of rust/mold?

  Yes

  No

  N/A

• Ice Machine - Food items not stored in ice?

  Yes

  No

  N/A

• Ice Machine - Scoop, ice buckets, used for ice only, clean and in good repair – no cracks/chips?

  Yes

  No

  N/A

• Ice Machine - Approved Scoop/Bucket properly stored(not stacked together)?

  Yes

  No

  N/A

Refrigerated Storage

• Walk In Cooler - product hard frozen?

  Yes

  No

  N/A

• Walk In Cooler - PHF product not out of date (within shelf life)?

  Yes

  No

  N/A

Frozen Storage

• Walk In Freezer - product hard frozen?

  Yes

  No

  N/A

• Walk In Freezer - PHF product not out of date (within shelf life)?

  Yes

  No

  N/A

Charbroiler

• Charbroiler - Raw beef products achieve minimum temp - 160 F?

  Yes

  No

  N/A

• Charbroier - Reverberator screens not burned through - no visible holes..no loose wires?

  Yes

  No

  N/A

Restrooms

• Restrooms soap present?

  Yes

  No

  N/A

• Restroom supplies/operation - paper towels present and or operating hand dryer available?

  Yes

  No

  N/A

• Restrooms - Toilet paper available/ seat covers available?

  Yes

  No

  N/A

• Restroom fixtures - toilets operational/urinals operational/sinks operational?

  Yes

  No

  N/A

• Restrooms - air freshner present - operational?

  Yes

  No

  N/A

• Restrooms - Air vents clean / trash not overflowing / mirrors clean?

  Yes

  No

  N/A

• Restrooms - graffiti free-check all walls and stalls?

  Yes

  No

  N/A

General Sanitation

• Pests - no roaches/flies/rodents/pests present?

  Yes

  No

  N/A

• Pests - No evidence of pest activity-roaches / flies / rodents / other pests?

  Yes

  No

  N/A

• Pests - Was last Exterminator Report followed up on--corrective action taken?

  Yes

  No

  N/A

• Enter Date and Time of Last Pest Control / Exterminator Report?

  Date

• Chemicals - No unapproved chemicals/pesticies being used or stored in the restaurant?

  Yes

  No

  N/A

• Chemicals - bottles labeled properly, (spray bottles, sanitizer buckets) and or all containers?

  Yes

  No

  N/A

• Chemicals - not stored in containers that are used for food?

  Yes

  No

  N/A

• Chemicals - not stored above or beside food and or single service items?

  Yes

  No

  N/A

• Chemicals - not stored at or above prep sink / clean side of 3 compartment sink?

  Yes

  No

  N/A

• Chemicals - Magnesol, Baking soda (captive) not stored next to or below chemicals?

  Yes

  No

  N/A

• Sanitizer - Quat sanitizer concentration Level between 200 - 400 PPM?

  Yes

  No

  N/A

• Sanitizer - available on frontline, backline and tender station?

  Yes

  No

  N/A

• Sanitizer being used -Food Prep surfaces clean (no build up/accumulation)?

  Yes

  No

  N/A

• QFM - no more than 4 days incomplete in last 30 days?

  Yes

  No

  N/A

• QFM - No days missing in the last 30 days?

  Yes

  No

  N/A

• QFM - a working thermometer present to temp products in the restaurant?

  Yes

  No

  N/A

• Employee Food/Drinks - no employee food and or drinks in any work area?

  Yes

  No

  N/A

• Water Temps - hand sink /restroom water temps at >100 F?

  Yes

  No

  N/A

• Water Temps - Dishwashing sink water > 120 F?

  Yes

  No

  N/A

• Tongs used to handle cooked meat?

  Yes

  No

  N/A

• Tongs/Utensils stored correctly--cleaned every 4 hours?

  Yes

  No

  N/A

• Tongs used for handling spicy, tenders, chicken fillets?

  Yes

  No

  N/A

• Employee food stored in food box - labeled and stored on bottom shelf--away from other food?

  Yes

  No

  N/A

• ServSafe certificate available and up to date for General Manager/Rest. Manager?

  Yes

  No

  N/A

• ServSafe Expiration Date?

  Date

• Enter Due Date of Corrections to be made:

  Date

• Mgt. Signature:

  Sign