EcoSure Audit for Carrabba's Italian Grill

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• Audit Title

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• Micos present during audit

Food Safety Criticals 45

• Manager on duty certified by accredited program (certificate available at the store)

  Yes

  No

  N/A

• Food Handlers cards available where required

  Yes

  No

  N/A

• Mussel tags are in chronological order and held for 90 days

  Yes

  No

  N/A

• Parasite destruction, feed, and raising information available and held for 90 days (Fish we use Salmon, Tilapia, Mahi, Sea Bass, Haddock). These documents are stored and updated on the portal. They can be access upon request, on BBI portal: Departments/ Food Safety/ Documents

  Yes

  No

  N/A

• Documented health policy is available (Mico docs with auto signature)

  Yes

  No

  N/A

• Proper procedures (inside kits) for vomit clean up along with minimum of two fully stocked bodily fluid clean up kits.

  Yes

  No

  N/A

• No smoking, gum or tobacco chewing (this includes the back dock)

  Yes

  No

  N/A

• No eating/ drinking in food service/prep area -designated areas only. After eating drinking (even from covered cups) Micos must wash their hands before returning to work.

  Yes

  No

  N/A

• Specific steps for proper hand washing.

  Yes

  No

  N/A

• Hand washing at appropriate times (other than the bar)

  Yes

  No

  N/A

• When gloves are required food handlers do not contact ready to eat foods with bare hands.

  Yes

  No

  N/A

• Single use gloves used properly (over cut gloves, over bandages, hands washed when changing gloves after changing tasks)

  Yes

  No

  N/A

• Fingernails are cleaned and trimmed. No fake nails. No fingernail polish (BOH only)

  Yes

  No

  N/A

• Hand washing sink is accessible and usable (no trash cans in front, nothing in them etc.)

  Yes

  No

  N/A

• Hand washing sink is used only for hand washing

  Yes

  No

  N/A

• Hand washing sinks are clean

  Yes

  No

  N/A

• Soap is available at all hand washing sinks including restrooms

  Yes

  No

  N/A

• Single use towels available at all hand washing sinks

  Yes

  No

  N/A

• Food packages received in good condition

  Yes

  No

  N/A

• Proper use of food hierarchy in storage (coolers, drawers, lines)

  Yes

  No

  N/A

• Cross contamination prevented during food prep

  Yes

  No

  N/A

• Equipment, Utensils and food contact surfaces cleaned and sanitized at proper times

  Yes

  No

  N/A

• Shell eggs not discolored, dirty, have abnormal odor or without small cracks

  Yes

  No

  N/A

• Shell stock (mussels, clams) are reasonably clean, none are broken or dead

  Yes

  No

  N/A

• Temp of hot water sanitizing at dish machine is 180 degrees ( 160 degrees at surface)

  Yes

  No

  N/A

• Proper chemical concentration at 3 part sinks (have test strips available)

  Yes

  No

  N/A

• Proper chemical concentration for sanitizing at dish machine<br>High temp machines/sanitizing buckets= QUAT= Oasis 146 150-400ppm<br>Low temp machines= CHLORINE= Eco-San 50-100ppm

  Yes

  No

  N/A

• Food contact surfaces cleaned and sanitized

  Yes

  No

  N/A

• Sanitizer buckets / bottles are at proper concentration

  Yes

  No

  N/A

• Raw animal foods cooked to proper internal temperature

  Yes

  No

  N/A

• Ground meats (meatballs) cooked to 155 degrees for 15 seconds

  Yes

  No

  N/A

• Reheated product for holding reaches minimum of 165 degrees for 15 seconds

  Yes

  No

  N/A

• Reheating for holding is done rapidly (items are in danger zone for less than 2 hours)

  Yes

  No

  N/A

• TCS foods are <70 degrees within 2hrs of cooling

  Yes

  No

  N/A

• TCS foods are <41 degrees within 6hrs of cooling

  Yes

  No

  N/A

• Items in hot holding are >140 degrees

  Yes

  No

  N/A

• Hot holding equipment properly functioning

  Yes

  No

  N/A

• TCS foods held in cold holding <41 degrees

  Yes

  No

  N/A

• Cold-holding equipment other than the walk-in cooler properly functioning and adequate in capacity

  Yes

  No

  N/A

• Products are time and date labeled when time is used as a control

  Yes

  No

  N/A

• Products are not expired when when time is used as a control

  Yes

  No

  N/A

• Only chemicals on approved list are present in facility

  Yes

  No

  N/A

• Chemicals are properly labeled and stored

  Yes

  No

  N/A

• Rodent bait is contained in a covered, tamper-resistant bait station

  Yes

  No

  N/A

• No pest activity observed

  Yes

  No

  N/A

Auto-Fails 6

• Allowing sick Micos to work

  Safe

  At Risk

  N/A

• Walk-in not working properly

  Safe

  At Risk

  N/A

• Pest infestation (flies, roaches, rodents) Specialist will contact EcoSure

  Safe

  At Risk

  N/A

• Sewage back-up

  Safe

  At Risk

  N/A

• No hot water

  Safe

  At Risk

  N/A

• No electricity

  Safe

  At Risk

  N/A

Overall Score

• Number of Critical Violations

• Food Safety Final Score

• Food Safety Pass or Fail

  Pass

  Fail

Signatures

• Name of Manager in Charge

  Sign

• Name of Auditor

  Sign

Notes and Action Plan

• Notes for the store