Information
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Conducted on
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Prepared by
Food Premise QA Audit
Food Safety
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Check food safety?
Good Manufacturing Practices (GMPs)
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Are ice machines clean, internally and externally?
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Is the workspace free of dust, food debris or grease build up on equipment? (Use flashlight)
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Food and food packaging properly protected from potential contamination: chemical, physical, biological? (raw animal products above RTE foods, chemicals, first aid supplies, when tasting food preparation, utensils are used only once)
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Meats are stored in correct order - 1. Prepared or RTE Foods 2. Fish & Seafood 3. Whole cuts of raw beef or pork 4. Ground Meat and ground fish 5. Whole & ground poultry
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In-use equipment and food contact surfaces are approved, clean and in good repair? (example, meat slicers, black carts, etc)
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Nonfood-contact surfaces of equipment/utensils are clean and in good repair? (gaskets, tables, handles)
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Clean equipment/utensils stored properly (wet nesting, stored inverted, etc.)?
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Uniform policies in place (hair restraints, jewelry, etc.)?
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Personal items (bags, jackets, food, etc.) stored properly?
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Food and food packaging are all properly stored (organized, properly labeled with date and/or common name, properly covered, 6 inches from floor, etc.)?
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All foods are not held past their expiration dates?
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Dishwasher temping at proper temperatures? If chlorine washer, is it the proper PPM?
Fresh Fish, Raw Meats, and Bulk Produce On Site
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Source tags for shellfish are dated for when the last of the product is sold or served, and then held (in chronological order) at least 90 days from that date.
Temperatures
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TCS food is not stored at room temperature for extended amount of time (30 minutes)?
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Cold holding of TCS foods at, or lower than 41F/4C?
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What was the food?
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Where was the food located?
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Hot holding of TCS foods above 140F/60C?
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What was the food?
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Where was it located?
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Proper thawing procedures? (In the fridge, under cold running water, or microwave)
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Proper final cook temperatures of TCS foods? (Raw fish, raw ground beef and pork to 71C; raw whole poultry to 82C; Raw poultry pieces to 74C; Eggs to 63C; and microwaved foods to 74C)
Chemical Storage and Usage
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Are used towels stored in sanitizer buckets?
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Only approved chemicals present?
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Chemicals properly labeled in working containers?
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QT-40 Test Strips Available and within best before date?
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Hydrogen Peroxide and QT-40 Sanitizer Available?
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Temperature of sanitizer is at room temperature? (65F-85F/18C-24C)?
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Sanitizer concentration is within proper range? (150-400 ppm)
Cleanliness
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Check cleanliness?
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Free of pests (and evidence of)?
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Non-customer area floors and drains are clean and maintained in good condition?
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Non-customer area walls/ceilings maintained clean/lights functioning and properly shielded?
Hand Sink
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Hand washing sink(s) are accessible and not blocked?
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Hand washing sinks properly stocked? ("Employees Must Wash Hands" sign posted, soap, paper towels, trash can available at station?
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What was missing?
- Signage
- Soap
- Paper towels
- Trash can
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Hand sink water temperature is ≥ 105F / 40C?
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What temperature is the handwashing water reading at?
Facilities Check-In
Waste Management
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Does the department have all required waste bins for the station? (organics, garbage, and recycling)?
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Is the department utilizing the waste bins in a proper sorting manner? (ie: garbage is not contaminated)
Sign Off
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General Comments
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Additional photo attachments
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Auditor full name and signature
