Information
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Audit Title
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Document No.
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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
FOOD SAFETY CRITICAL
1.0 Proper cooking time and temperatures?
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Minimum internal cooking temperature met?
2.0 Proper reheating time and temperatures?
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Minimum internal reheating temperature met?
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Holding equipment used/operating properly?
3.0 Proper holding time and temperature
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Cold food held at 41F or < ? <br>
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Hot food held at 140F or > ?
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If time is used as a Public Health control, is the proper labeling and documentation in place?
4.0 Proper thawing methods used?
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Thawing under running water less than 70F?
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Thawing under refrigeration under 41F?
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Food not being thawed at room temperature?
5.0 Proper cooling methods used?
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Cooling from 135F to 70F within 2 hours?
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Cooling from 70F to 41F within 4 hours?
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Food not cooling at room temperature?
6.0 Employees not working while ill?
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Glove used to cover bandage?
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Employee(s) not showing signs of illness (discharge from eyes, nose or mouth)?
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Food handler not working with exposed wounds or cuts?
7.0 Thermometer available or use?
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Cooking thermometer properly calibrated?
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Cooking thermometer sanitized prior to being used?'
8.0 HACCP log filled out accurately?
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HACCP log(cooling, sanitizing, dishwasher, receiving, coolers/freezers, reheating, hot/cold items completed 100%?
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HACCP log s not completed in advance for future time and/or date?
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Temperatures are recorded at least every 4 hours?
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Shellfish tags kept for 90 days?
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Unacceptable temperatures recorded with corrective action in place?
9.0 Preventing cross contamination?
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Food stored according to the storage module/hierarchy?
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Evidence of contamination/foreign objects not found in food?
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Product not stored in ice used for consumption?
10.0 Proper hand washing?
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Hands washed after using the restroom? <br>
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Hands washed at the Vegetable/3 comp sinks? <br>
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Has proper handwashing observed? <br>
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Hands washed after sneezing or coughing?<br>
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Hands washed after handling raw foods? <br>
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Hands washed whenever hands/gloves are soiled? <br>
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Hands washed before working? <br>
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Hands washed after handling money, chemical, or cleaning?<br>
11.0 Pest activity present?
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Flies/Roaches/Mice/Drain/Fruit Flies not present? <br>
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Gap not present/outer opening not protect? <br>
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Most recent pest report on file? <br>
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Rodent Dropping not present? <br>
12.0 Food contact surfaces maintain clean and in good repair
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All food contact surfaces maintain clean and in good repair <br>
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Is the can opener clean?
13.0 Improper storing/labeling of chemicals?
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Chemical not stored near 12” or above food? <br>
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Chemical bottles labeled/stored properly? <br>
14.0 Sewage not backing up in the facility /backflow prevention?
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Backflow preventer not missing/broken?<br>
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Sewage not backing up? <br>
15.0 Bare hand contact not with Ready to Eat (RTE) Food?
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Gloves used improperly?<br>
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No Bare hand contact with Ready to Eat (RTE) food?<br>
16.0 Hand sink maintained?
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Hand sink not fully stocked? <br>
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Hand sink accessible at all times? <br>
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Hand washing sign present?
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Hand sink not used for other purposes? <br>
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Running hot water maintained at least 100 F? <br>
17.0 Food maintained Wholesome/Cold hold time not properly monitored?
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Cans not dented/ swollen/dirty? <br>
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Foods not spoiled? <br>
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Food in preparation held at < 50 F? <br>
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Food not expired/or not past the discard date? <br>
18.0 Sanitizer at the proper concentration?
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Quat concentration maintained at 150 – 400 ppm? <br>
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Wiping cloth not stored outside of bucket when not in use? <br>
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Chlorine concentration maintained at 50 – 100 ppm? <br>
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Sanitizing strips available? <br>
19.0 Is there a Certified Serv Safe Manager on premises?
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Name: Expiration Date:
NON FOOD SAFETY CRITICAL:
20.0 Non Food Contact Surfaces Clean and Maintained in Good Repair?
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Gaskets, shelves clean and in good repair? <br>
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Cooler/freezer doors, handles maintained clean?<br>
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Equipment are clean and in good repair? <br>
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Fan guard maintain clean? <br>
21.0 Three compartment sink set up properly/Dishwasher?
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Three compartment sink at the proper sanitizing concentration? <br>
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Sinks properly labeled?<br>
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Dishwasher at the proper concentration? <br>
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Hot water maintained at 110F or > ?<br>
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Three compartment sink set up properly while in use? <br>
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Dishwasher final rinse temp at 180 F?<br>
22.0 Grab n Go Case maintained properly?
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Allergy warning sign in place?<br>
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Product does not have expiration date?<br>
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Thermometer in place?<br>
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Cooler maintained properly 41 F or <? <br>
23.0 Utensil stored properly/on clean surfaces?
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Pots and pans not wet nesting? <br>
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Utensils not stored on unsanitary surfaces or stagnant dirty water? <br>
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Soufflé or other unsuitable cups not used as scoop?<br>
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Single service items inverted? <br>
24.0 Personal item stored properly?
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Employees items not stored near food? (Keys, clothing, other personal item)<br>
25.0 Food Dated, Labeled, Covered, and Rotated Properly?
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All food dated with receiving dates/prepped date? <br>
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Food not in original container are labeled with the common name? <br>
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Food item kept covered when not in use? <br>
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FIFO (First In, First Out) are in place? <br>
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Hot food display/ service units (if applicable)
26.0 Eating drinking in designated Area?
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Employee not drinking from an open cup?<br> <br>
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Personal food items stored properly? <br>
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Employees not eating in prep areas?<br>
27.0 Food stored properly?
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Food stored 6” off the floor? <br>
28.0 Personal cleanliness: Hair Restraint/Finger Nail/Jewelry?
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Proper hair restraint worn? <br>
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Food handler not wearing artificial nails/Fingernail trimmed?
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Apron, Uniform not heavily soiled/clean?<br>
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No Jewelry other than a plain wedding band worn? <br>
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Are all male employees properly shaved?<br>
29.0 Floors, walls, Ceiling, Drains cleaned and maintained?
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Floors, walls, ceilings maintain cleaned and in good repair? <br>
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Holes not in walls?
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Floor drains maintain clean? <br>
30.0 Light fixtures, vents clean and maintained?
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Lights not properly shielded above food? <br>
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Vents clean, lights are not in good repair? <br>
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Hood Filters not in place? <br>
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Condensation dripping from the condenser? <br>
31.0 Thermometer in place?
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Thermometers are clean? <br>
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Working thermometer present in all coolers/freezer? <br>
32.0 Are coolers/Freezers maintained properly?
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Cooler maintained at < 41F? <br>
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Freezer maintained at < 10 F?<br>
BASICS:
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Shift plan filled out daily?
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Proper par levels being set and followed?
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Are opening/closing checklists being used?
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Current operational manual available and being used?
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Allergy procedures being followed?
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Are all foods being received properly? (Scale, quality & quantity)?
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Are the shirts wrinkle free and tucked into the slack/ Mgr. in proper uniform?
PHYSICAL SAFETY:
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Cutting gloves available and in use?
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Are slip resistant shoes being worn?
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Safety internal lock present on cooler/freezer door?
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Are CO2 tanks stored upright, secured/chained?
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MSDS/Right to Know Station posted?
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Safety trainings provided?
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Hood system inspected every six (6) months?
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Fire Extinguisher inspected annually?
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Wet floor sign available and in use?
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Blood borne Kit, First Aid Kit, Eye Washing Bottle and Cup available?
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PPE in use (Goggles, Apron for chemical, Mitts & Rubber gloves)?
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Choking Poster, EEOC, WC posters posted?
Additional Observations
Supplementary Recomendations
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Repeat Violations:
Critical Risk Factor (4 pts): The most common contributing factors of foodborne illness when out of compliance; Must be corrected immediately.
Critical Priority (3 pts.): Condition that exist which increases the risk of foodborne contamination which could lead to foodborne illness; Must be corrected within 3 days.
Core (2 pts.): Items that are related to overall maintenance of the equipment and the facility; Must be corrected within 5 days.
Non-Critical (1 pt.): Not directly related to the cause of foodborne illness but could impede the operation of the restaurant; Must be corrected within 10 days. -
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