FIT-HOUSE QA Audit (New)

• Conducted on

  Date

• Prepared by

• Location
  Address

Quality Audit

FitHouse Food Safety & Quality Assurance Audit

SECTION 1 FOOD SAFETY

Points

• All products correctly date coded as per Fit house's date code chart

  4

  2

  0

  N/A

• All Chillers and Fridge Temperature between +1°C to +5°C

  2

  1

  0

  N/A

• Pest control monthly services completed and no sighting of pests or flies

  2

  1

  0

  N/A

• Hand Sanitizer timer/clock set and evidence of sanitizing being completed. Staff following hair & glove policies

  4

  2

  0

  N/A

• All potentially hazardous foods are cooked to recommended internal temperatures (facility checks temperatures and has records to support this.)

  2

  1

  0

  N/A

• No evidence of chilled ingredients exceeding +5°C for longer than 2 hours

  2

  1

  0

  N/A

• All food products are covered in cold storage/chillers. Frozen food is thawed in the code room/chillers prior to use. Products thawed in separate trays

  2

  1

  0

  N/A

• Cross contamination observed because of chemicals or anyother improper practice

  4

  2

  0

  N/A

• thermometer calibration practice & temperature tracking of all products being followed by Manager

  2

  1

  0

  N/A

• All the cooked items are out of danger zone (41 f to 140 f)

  2

  1

  0

  N/A

• Frozen products maintained at 16 °C to 20 °C (or frozen hard)

  2

  1

  0

  N/A

• All kitchen hot/cold equipment's have their own accurate thermometers

  2

  1

  0

  N/A

• Sanitizer strips, solution available with it's required strength

  2

  1

  0

  N/A

• Team members following personal hygiene

  2

  1

  0

  N/A

• Color code system is being followed

  2

  1

  0

  N/A

• Products purchased from approved suppliers or authority to deviate provided by Head Office (approved list of local purchase items in place)

  2

  1

  0

  N/A

SECTION 2 FOOD QUALITY

Points

• Cutting of vegitables,chicken,beef is proper & other cooking practices are as per standard

  2

  1

  0

  N/A

• Taste & aroma of all items if as required

  2

  1

  0

  N/A

• All binmery temperature, water temperature is as per standard (above 60c')

  2

  1

  0

  N/A

• Repaning and FIFO & holding Time card practice is being followed by chef & other staff

  2

  1

  0

  N/A

• All dish cooking is as per fit house recipes & standards

  2

  1

  0

  N/A

• All equipment is working properly with appropriate temperature

  2

  1

  0

  N/A

• All hot shelf holding items are not produced as per production level & sale projection

  2

  1

  0

  N/A

• No evidence of improper thawing/defrosting

  2

  1

  0

  N/A

• all lose/open extra food items are properly stored & covered with expire lable

  4

  2

  0

  N/A

• Wrapping & packing of the food is as per standard, condiments policy also is in practice

  2

  1

  0

  N/A

• All the Products looks must be fresh

  4

  2

  0

  N/A

• Fresh Vegetable quality is as per standard

  4

  2

  0

  N/A

SECTION 3 EMPLOYEE PRACTICES, HYGIENE AND SANITATION

Points

• Manager's grooming is upto mark & as per company standard uniform code

  2

  1

  0

  N/A

• All the employees are properly wearing hairnet, mask, apron, beard net, cap & standard shoes

  2

  1

  0

  N/A

• Counter staff is very enthusiastic, excited & focused in costumer interaction

  2

  1

  0

  N/A

• Counter is very wearing big genuine smile & demonstrating best hospitality practices

  2

  1

  0

  N/A

• counter staff keeping the display product & area clean. Weight scales are clean

  2

  1

  0

  N/A

• No evidence of improper meal portioning

  2

  1

  0

  N/A

• Good team work, harmony, hustle & communication found between staff

  2

  1

  0

  N/A

• Production areas & other preparation surfaces are clean

  2

  1

  0

  N/A

• Upright chiller is clean well (No#1)

  2

  1

  0

  N/A

• Upright chiller is clean well (No#2)

  2

  1

  0

  N/A

• Up Right Freezer Clean well

  2

  1

  0

  N/A

• Under Counter Chiller is clean Well (No#1)

  2

  1

  0

  N/A

• Under Counter Chiller is clean Well (No#2)

  2

  1

  0

  N/A

• Under Counter Chiller is clean Well (No#3)

  2

  1

  0

  N/A

• Under Counter Chiller is clean Well (No#4)

  2

  1

  0

  N/A

• Grap &Go chiller is clean and Organize well

  2

  1

  0

  N/A

• Floors, Floor coving and tiles, Ceiling, lights, fixtures and Walls clean

  2

  1

  0

  N/A

• All workers are well shaved & trimmed, have proper job knowledge of stations

  2

  1

  0

  N/A

• Gaskets of chillers/freezers are clean

  2

  1

  0

  N/A

• Front counter and dining area clean

  2

  1

  0

  N/A

• Hand wash facility only used for hand wash and 3 compartment dish wash sink only used for cleaning utensils, tools and food contact equipment (WashRinseSanitize)

  2

  1

  0

  N/A

• Internal bins, grease interceptors (traps) clean and covered

  2

  1

  0

  N/A

• Use only nonmetallic pads for pan scouring no steel wool or stainless pads

  2

  1

  0

  N/A

• Facility is protecting all food from temperature abuse and crosscontamination during receiving, storage, preparation, display, service and transportation

  2

  1

  0

  N/A

• No eating, drinking, smoking, or chewing at work stations

  2

  1

  0

  N/A

• Readytoeat food must not be touched with bare hands. Disposable gloves, tongs or other dispensing devices must be used to handle food

  2

  1

  0

  N/A

• Facility has an effective cleaning schedule

  2

  1

  0

  N/A

• Lobby Chair and tables is clean well

  2

  1

  0

  N/A

• Main logo and glass door is well clean .

  2

  1

  0

  N/A

• Back side area is clean properly

  2

  1

  0

  N/A

• Covid-19 precautionary measures is being followed

  2

  1

  0

  N/A

• Cleaning Equipment is clean Well

  2

  1

  0

  N/A

• Employees cabinet is arrange Well.

  2

  1

  0

  N/A

• Checking of Tawaklana Status of every single Guest

  2

  1

  0

  N/A

SECTION 4 STORAGE

Points

• All prepared food products stored in separate containers. Food storage containers not broken or chipped and must be clean

  4

  2

  0

  N/A

• Chemicals stored away from food products and packaging materials. (3 category way)

  4

  2

  0

  N/A

• Cans/Containers of food are leaking, rusty or swollen/bloated

  2

  1

  0

  N/A

• Glass containers on the lowest shelf

  2

  1

  0

  N/A

• Bags not closed, Containers improperly closed, Products stored directly on the floor, Products on shelving less than 6 inches

  2

  1

  0

  N/A

SECTION 5 MAINTENANCE

Points

• Floors, Floor Coving tiles and walls in good repair

  2

  1

  0

  N/A

• Ceiling, lights and fixtures in good repair

  2

  1

  0

  N/A

• Hand wash facility and 3 compartment dish wash sink in good repair

  2

  1

  0

  N/A

• All cooking equipment/food Equipment, Microwave oven and oven hood in good repair

  2

  1

  0

  N/A

• All table, chairs, counter are in good condition

  2

  1

  0

  N/A

• Fire extinguishers, Electrical & Fire tags up to date

  2

  1

  0

  N/A

• Grease well, Grease interceptors (trap) tidy, pest proof

  2

  1

  0

  N/A

• No Other Temporary repair/Maintenance Pending

  2

  1

  0

  N/A

SECTION 6 DOCUMENTATION

Points

• Store log book (Manager’s Record and Daily Check list) completed and up to date

  4

  2

  0

  N/A

• Knowledge of Basic HACCP and Food hygiene

  4

  2

  0

  N/A

• Food License/Health card (Baladiya License), Registration or Business Notification available

  2

  1

  0

  N/A

• First Aid Cabinet stocked

  4

  2

  0

  N/A

• Fire Evacuation plan in store

  2

  1

  0

  N/A

• All monthly & payroll documents are complete

  2

  1

  0

  N/A

• Monthly training calendar is effectively being followed by Manager & staff

  2

  1

  0

  N/A

• Complete record of Transfer In/Out, Meals, Voids, Waste, Invoices available

  2

  1

  0

  N/A

• Ghothah Policy File Available

  2

  1

  0

  N/A

• Costumer Complaint log sheet is up to date

  2

  1

  0

  N/A

• 2

  1

  0

  N/A

• 2

  1

  0

  N/A