SMS Food Safety 2015

• Document No.

• Audit Title

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Objective: To ensure the safety of our customers and promote consumer confidence in our products, by training employees to identify potential and existing problems through self inspection procedures.

• Primary Task: To physically and visually examine restaurant operations including; employee hygiene, food handling, storage, and equipment.

• Plan of Action: For any items marked no, take pictures and make notes of how the problem will be corrected immediately with the staff on duty.

Dry Storage

• Is all food at least 6" off the floor?

  Yes

  No

  N/A

• Are food storage shelves clean and in good repair?

  Yes

  No

  N/A

• Is food stored separately from personal items and cleaning and maintenance supplies?

  Yes

  No

  N/A

• Are storeroom lights covered by protective shields, or have shatter-proof bulbs?

  Yes

  No

  N/A

• The are is free of pests and rodents?

  Yes

  No

  N/A

Refrigerated Storage

• Are thermometers conspicuously placed in the warmest spot of the unit?

  Yes

  No

  N/A

• All refrigerators are holding temp at 41 F or below?

  Yes

  No

  N/A

• All freezers are holding temp at 0 F or below?

  Yes

  No

  N/A

Food Preparation

• Are frozen foods properly thawed!

  Yes

  No

  N/A

• Are food preparation sinks cleaned and sanitized before use?

  Yes

  No

  N/A

• Are items that are awaiting preparation prevented from being held at room temperature for extended periods of time?

  Yes

  No

  N/A

• Are foods being quickly reheated to at 165 F before being placed in the hot table?

  Yes

  No

  N/A

• Are the bar towels being stored in the sanitizer bucket when not in use?

  Yes

  No

  N/A

• Is a food probe thermometer provided? And used? And calibrated?

  Yes

  No

  N/A

• Is cold food held below 41 F? And hot food above 140 F?

  Yes

  No

  N/A

• Is food cooled uncovered from 140 F to 70 F within 2 hours, and from 70 F to 41 F within an additional 2 hours under refrigeration, or in an ice bath?

  Yes

  No

  N/A

• Are utensil handles stored out of the food products?

  Yes

  No

  N/A

Utensil Washing

• Are all utensils washed in detergent, rinsed in clean water, and sanitized in 150-400 ppm quaternary solution?

  Yes

  No

  N/A

• Are all utensils and cookware completely air dried before being stored?

  Yes

  No

  N/A

• Are the 3 compartments of the dish sink being changed when necessary?

  Yes

  No

  N/A

• Sanitizer solution is changed out at least every 2 hours, or when dirty?

  Yes

  No

  N/A

• Are test strips provided and used for monitoring the sanitizer solution?

  Yes

  No

  N/A

Personal Hygiene

• Are employees eating, drinking, or using tobacco products away from food preparation and dishwashing areas?

  Yes

  No

  N/A

• Are food handlers washing hands properly and routinely?

  Yes

  No

  N/A

• Are food handlers wearing gloves at all times when handling ready to eat foods?

  Yes

  No

  N/A

• Are food handlers wearing aprons at all times when in the kitchen area?

  Yes

  No

  N/A

• Are employees wearing hats at all times?

  Yes

  No

  N/A

• Are employees with illnesses or infections restricted from handling food or utensils, or from work entirely until cleared by a doctor and/or local health department?

  Yes

  No

  N/A

General Cleaning

• Are gaskets and interiors of refrigerators free of debris?

  Yes

  No

  N/A

• Are walls and ceilings clean, painted, and free of holes?

  Yes

  No

  N/A

• Are floors in good repair and free of dirt, moisture, and food debris?

  Yes

  No

  N/A

• Are outside waste container lids shut and area free of debris?

  Yes

  No

  N/A

Miscellaneous

• Is the plumbing in the restrooms working?

  Yes

  No

  N/A

• Are clean linens stored in a clean, dry area?

  Yes

  No

  N/A

• Are all hand sinks stocked with soap and towels and used for handwashing only?

  Yes

  No

  N/A

• Are all lights in food prep areas clean and shielded?

  Yes

  No

  N/A

• Are all chemicals labeled and stored away from food, prep areas, and utensils?

  Yes

  No

  N/A

• Person that completed inspection

  Sign