Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
DELI
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All hand washing sinks are fully stocked, have hot water and are not blocked?
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Proper handwashing and glove use practices in place?
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Hairnets are available at entry of department?
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All employees engaged in food preparation are wearing hat and hairnets?
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Hot water (120'f), Pot & Pan detergent and Sanitizer available at all 3-Compartment sinks?
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Correct Sanitizer test strips available (not expired), in-use and sanitizer testing between 150-400ppm?
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Food contact surfaces are being washed, rinsed, sanitized and air-dried at required frequency (every 4hrs non-refrigerated or 10hrs refrigerated)?<br>
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Food contact surfaces are maintained clean and in good repair ( check slicer, sandwich bar, knives, cutting boards and prep tables)?
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Food protected from contamination?
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Prepared foods are chilled to below 40'f before placed out for display/sale?
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Cold foods are holding below 40'f (check cheese table corners, grab & go, soup, cold bar, sushi)?
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Hot foods are holding above 140'f (check fried chicken, rotisserie, soup and hot bar)?
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Foods are date marked and not past sell by date (retail case, back storage area, walk-in cooler, and service case)?
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Raw chicken is stored and handled properly to avoid cross contamination (check walk-in, prep tables, sinks and reading area)?
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Floors and drains are visibly clean?
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Any there evidence of pest?
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Storage Equipment in good repair?
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Chemicals properly stored?
BAKERY
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All hand washing sinks are fully stocked, have hot water and are not blocked?
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Proper handwashing and glove use practices in place?
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Hairnets are available at entry of departments?
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All employees engaged in food preparation are wearing hat and hairnets?
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Hot water (120'f), Pot & Pan detergent and Sanitizer available at all 3-Compartment sinks?
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Correct Sanitizer test strips available (not expired), in-use and sanitizer testing between 150-400ppm?
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Food contact surfaces are being washed, rinsed, sanitized and air-dried at required frequency (every 4hrs non-refrigerated or 10hrs refrigerated)?<br>
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Food contact surfaces are maintained clean and in good repair (check icing tips, utensils, bread slicer)?
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Dish machine reaches 180'f at the manifold during rinse cycle?
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Does the department have Thermostrips to test internal temp of dish machine?
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Food protected from contamination?
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Nuts are properly stored and separated?
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Floors and drains are visibly clean?
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Any evidence of pests?
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Storage Equipment in good repair?
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Chemicals properly stored?
MEAT/SEAFOOD
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All hand washing sinks are fully stocked, have hot water and are not blocked?
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Proper handwashing and glove use practices in place?
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Hairnets are available at entry of department?
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All employees engaged in food preparation are wearing hat and hairnets?
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Hot water (120'f), Pot & Pan detergent and Sanitizer available at all 3-Compartment sinks?
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Correct Sanitizer test strips available (not expired), in-use and sanitizer testing between 150-400ppm?
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Food contact surfaces are being washed, rinsed, sanitized and air-dried at required frequency (every 4hrs non-refrigerated or 10hrs refrigerated)?<br>
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Food contact surfaces are maintained clean and in good repair (check grinder, band saw, cuber)?
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Floors are properly cleaned and sanitized (chlorinated cleaner and sanitizer hooked up to former)?
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Meat grind and trim logs are being accurately filled out?
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Nothing stored above grinder, no physical hazards present that could fall in grinder?
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Shellfish tags available, kept on chronological order for last 90 days?
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Food protected from contamination?
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Raw species are properly separated, proper food hierarchy followed?
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Foods are date marked and not held past sell by date?
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Prepared foods are chilled to below 40'f before placed out for display/sale?
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Floors and drains are visibly clean?
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Any evidence of pests?
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Storage Equipment in good repair?
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Chemicals properly stored?
PRODUCE
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All hand washing sinks are fully stocked, have hot water and are not blocked?
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Proper handwashing and glove use practices in place?
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Hairnets are available at entry of department?
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All employees engaged in food preparation are wearing hat and hairnets?
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Hot water (120'f), Pot & Pan detergent and Sanitizer available at all 3-Compartment sinks?
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Correct Sanitizer test strips available (not expired), in-use and sanitizer testing between 150-400ppm?
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Food contact surfaces are being washed, rinsed, sanitized and air-dried at required frequency (every 4hrs non-refrigerated or 10hrs refrigerated)?<br>
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Food contact surfaces are maintained clean and in good repair (check food processor, knives, cutting boards, bowls, trays, storage bins)?
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Fresh cut posters are in place, employees following proper procedures?
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Sterilox available, sterilox test strips available (not expired) and solution between 25-50ppm?
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Food protected from contamination?
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Melons and vegetables pre-chilled to 40'f or below prior to prep
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Prepared foods are chilled to below 40'f before placed out for display/sale?
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Floors and drains are visibly clean?
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Any evidence of pests?
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Storage Equipment in good repair?
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Chemicals properly stored?
GROCERY
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Is their any expired baby formula on sales floor?
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All items are stored 6" off the floor and away from walls?
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Compactor area (interior & exterior) are clean and free of excess clutter?
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Receiving doors properly seal with no notable gaps?
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Doors kept closed unless receiving delivery?
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Backroom is clean, organized and free of clutter that could harbor pest?
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Dairy cooler and milk racks are clean and free from mold and debris?
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Any evidence of pest?
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Storage Equipment is in good repair?
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Chemicals properly stored?
GENERAL
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Fire exits are maintained clear and not blocked?
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Safety board is up to date?
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Hazardous waste center in use?
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Restrooms clean and properly stocked
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Cleaning center well maintained and organized?