Title Page
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Conducted on
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Prepared by
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Location
Ecosure CrossAudit
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Temperature of Kale and Cabbage (below 40 degrees)
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Hot holding on steam table M1 or R1 (140’)
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Hot holding R2 or R3
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Hold holding on steam table F4, or B3 or C3 (140’)
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Hot holding on steam table C1 or B1 or CB5 or B5 or C2 (140’)
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Hot holding on steam table C4 (140’)
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Prep cooler chicken or beef temp (below 40)
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Walk in cooler beef or chicken (below 40)
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Employee Health. (No associate vomiting, excessive coughing, sneezing, jaundice, diarrhea)
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Hand Washing (associate washing hands after every task)
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Falsify Temp Log (make sure temp log is accurate)
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Rodents/Cockroaches
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Fly activity (more than 5
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Sanitizer (bucket and sink 200-300ppm)
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Sanitizer strips available
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Hot water available on prep or dish washing area (120)
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Hot water in bathroom (110)
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Paper towels and soap in bathroom and hand washing sink
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Sewage backup
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Inoperable toilets (no operable toilet in facility)
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Food Handler from random associate on shift
