Food Safety & Sanitation Audit

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FOOD SAFETY CRITICAL

1.0 Proper cooking time and temperatures?

• Minimum internal cooking temperature met?

  Yes

  No

  N/A

2.0 Proper reheating time and temperatures?

• Minimum internal reheating temperature met?

  Yes

  No

  N/A

• Hot holding equipment used/operating properly?

  Yes

  No

  N/A

3.0 Proper holding time and temperature

• Cold food held at 41F or < ? <br>

  Yes

  No

  N/A

• Hot food held at 140 F or > ?

  Yes

  No

  N/A

• Food in preparation held at 50 F or less?

  Yes

  No

  N/A

• If time is used as a Public Health control, is the proper labeling and documentation in place?

  Yes

  No

  N/A

4.0 Proper thawing methods used?

• Thawing under running water less than 70 F?

  Yes

  No

  N/A

• Thawing under refrigeration at 41 F or less?

  Yes

  No

  N/A

• Food not being thawed at room temperature?

  Yes

  No

  N/A

5.0 Proper cooling methods used?

• Cooling from 135 F to 70 F within 2 hours?

  Yes

  No

  N/A

• Cooling from 70 F to 41 F within 4 hours?

  Yes

  No

  N/A

• Food not cooling at room temperature?

  Yes

  No

  N/A

• Are there cooling logs used/in place?

  Yes

  No

  N/A

6.0 Employees not working while ill?

• Glove used to cover bandage?

  Yes

  No

  N/A

• Employee(s) not showing signs of illness (discharge from eyes, nose or mouth)?

  Yes

  No

  N/A

• Food handler not working with exposed wounds or cuts?

  Yes

  No

  N/A

7.0 Thermometer available or use properly?

• Cooking thermometer properly calibrated?

  Yes

  No

  N/A

• Is there a thermometer available for use?

  Yes

  No

  N/A

• Cooking thermometer sanitized prior to being used?'

  Yes

  No

  N/A

8.0 HACCP log filled out accurately?

• HACCP log (sanitizing, dishwasher, receiving, coolers/freezers, reheating, hot/cold items completed 100%?

  Yes

  No

  N/A

• HACCP logs not completed in advance for future time and/or date?

  Yes

  No

  N/A

• Temperatures are recorded at least every 4 hours?

  Yes

  No

  N/A

• Shellfish tags kept on file for 90 days?

  Yes

  No

  N/A

• Unacceptable temperatures recorded with corrective action in place?

  Yes

  No

  N/A

9.0 Preventing cross contamination?

• Food stored according to the storage module/hierarchy?

  Yes

  No

  N/A

• Evidence of contamination/foreign objects not found in food?

  Yes

  No

  N/A

• Product not stored in ice used for consumption?

  Yes

  No

  N/A

10.0 Proper hand washing?

• Hands washed after using the restroom? <br>

  Yes

  No

  N/A

• Hands not washed at the Vegetable and/or 3 compartment sinks? <br>

  Yes

  No

  N/A

• Has proper handwashing observed? <br>

  Yes

  No

  N/A

• Hands washed after sneezing or coughing?<br>

  Yes

  No

  N/A

• Hands washed after handling raw foods? <br>

  Yes

  No

  N/A

• Hands washed whenever hands/gloves are soiled? <br>

  Yes

  No

  N/A

• Hands washed prior to placing new gloves when starting a new task?

  Yes

  No

  N/A

• Hands washed before working? <br>

  Yes

  No

  N/A

• Hands washed after handling money, chemical, or cleaning?<br>

  Yes

  No

  N/A

11.0 Pest activity present?

• Flies/Roaches/Mice/Drain/Fruit Flies not present? <br>

  Yes

  No

  N/A

• Gap not present/outer opening protected? <br>

  Yes

  No

  N/A

• Most recent pest report on file for the last 30 days? <br>

  Yes

  No

  N/A

• Rodent Dropping not present? <br>

  Yes

  No

  N/A

12.0 Food contact surfaces maintained clean and in good repair (i.e.: cutting board, can openers, knifes, etc...)

• All food contact surfaces maintained clean and in good repair

  Yes

  No

  N/A

13.0 Proper storing/labeling/use of chemicals?

• Chemical not stored near 12” or above food? <br>

  Yes

  No

  N/A

• Chemical bottles properly labeled and in use? <br>

  Yes

  No

  N/A

14.0 Sewage not backing up in the facility /backflow prevention?

• Backflow preventer not missing/broken?<br>

  Yes

  No

  N/A

• Sewage not backing up? <br>

  Yes

  No

  N/A

15.0 Bare hand contact not with Ready to Eat (RTE) Food?

• Gloves used properly and in good condition?<br>

  Yes

  No

  N/A

• No Bare hand contact with Ready to Eat (RTE) food?<br>

  Yes

  No

  N/A

16.0 Hand sink maintained?

• Hand sink fully stocked? <br>

  Yes

  No

  N/A

• Hand sink accessible at all times? <br>

  Yes

  No

  N/A

• Hand washing sign present?

  Yes

  No

  N/A

• Hand sink not used for other purposes? <br>

  Yes

  No

  N/A

• Running hot water maintained at least 100 F? <br>

  Yes

  No

  N/A

17.0 Food maintained wholesome/properly rotated?

• Cans not dented/ swollen/dirty? <br>

  Yes

  No

  N/A

• Foods not spoiled? <br>

  Yes

  No

  N/A

• Food not expired/or not past the discard or use by date? <br>

  Yes

  No

  N/A

18.0 Sanitizer at the proper concentration?

• Quat concentration maintained between 150 – 400 ppm? <br>

  Yes

  No

  N/A

• Wiping cloth not stored outside of the sanitizer bucket when not in use? <br>

  Yes

  No

  N/A

• Chlorine concentration maintained between 50 – 100 ppm? <br>

  Yes

  No

  N/A

• Sanitizing strips available? <br>

  Yes

  No

  N/A

19.0 Is there a Certified Serv Safe Manager on premises?

• Is there a Certified Serv Safe Manager on premises?

  Yes

  No

  N/A

• Name: Expiration Date:

NON FOOD SAFETY CRITICAL:

20.0 Non food contact surfaces clean and maintained in good repair?

• Gaskets, shelves, etc. clean and in good repair? <br>

  Yes

  No

  N/A

• Cooler/freezer doors, handles maintained clean?<br>

  Yes

  No

  N/A

• All equipment, storage, cooking, etc... and other attachments are clean and in good repair? <br>

  Yes

  No

  N/A

21.0 Three compartment sink and dishwasher set up properly for use?

• All sinks are properly labeled and maintained?<br>

  Yes

  No

  N/A

• Hot water maintained at 110 F or > ?<br>

  Yes

  No

  N/A

• Three compartment sink set up properly while in use? <br>

  Yes

  No

  N/A

• Dishwasher final rinse temp at 180 F?<br>

  Yes

  No

  N/A

22.0 Grab n Go Case maintained properly?

• Allergy warning sign in place?<br>

  Yes

  No

  N/A

• Ingredients present on food packages?

  Yes

  No

  N/A

• Product does have expiration date?<br>

  Yes

  No

  N/A

• Thermometer in place?<br>

  Yes

  No

  N/A

• Cooler maintained properly at 41 F or <? <br>

  Yes

  No

  N/A

23.0 Utensil stored properly on clean surfaces?

• Pots and pans not wet nesting? <br>

  Yes

  No

  N/A

• Utensils not stored on unsanitary surfaces or in stagnant dirty water? <br>

  Yes

  No

  N/A

• Utensil handle buried in food?

  Yes

  No

  N/A

• Soufflé or other unsuitable containers not used as scoop?<br>

  Yes

  No

  N/A

• Single service items inverted? <br>

  Yes

  No

  N/A

24.0 Personal item stored properly?

• Employees personal items not stored near food? (Keys, clothing, other personal item)<br>

  Yes

  No

  N/A

25.0 Food dated, labeled, stored and rotated properly?

• All food dated with receiving dates/prepped date? <br>

  Yes

  No

  N/A

• Food not in original container are labeled with the common name? <br>

  Yes

  No

  N/A

• Food item kept covered when not in use? <br>

  Yes

  No

  N/A

• FIFO (First In, First Out) are in place? <br>

  Yes

  No

  N/A

• Food stored 6” off the floor? <br>

  Yes

  No

  N/A

26.0 Eating drinking in designated Area?

• Employee not drinking from an open cup?<br> <br>

  Yes

  No

  N/A

• Personal food/drink items stored properly? <br>

  Yes

  No

  N/A

• Employees not eating in prep areas?<br>

  Yes

  No

  N/A

28.0 Personal cleanliness: Hair Restraint/Finger Nail/Jewelry?

• Proper hair restraint worn? <br>

  Yes

  No

  N/A

• Food handler not wearing artificial nails/nail polish and fingernail trimmed to a 1/4 inch?

  Yes

  No

  N/A

• Apron, Uniform not heavily soiled/cleaned?<br>

  Yes

  No

  N/A

• No Jewelry other than a plain wedding band worn? <br>

  Yes

  No

  N/A

• Are all male employees properly shaved?<br>

  Yes

  No

  N/A

29.0 Floors, walls, ceiling, drains cleaned and maintained/plumbing maintained properly?

• Floors, walls, ceilings maintained clean and in good repair? <br>

  Yes

  No

  N/A

• Floor drains maintained clean? <br>

  Yes

  No

  N/A

• Plumbing in good repair?

  Yes

  No

  N/A

30.0 Light fixtures, vents clean and maintained?

• Lights properly shielded above food? <br>

  Yes

  No

  N/A

• Vents and lights are cleaned and in good repair? <br>

  Yes

  No

  N/A

• Hood filters are in place and maintained clean? <br>

  Yes

  No

  N/A

• Condensation not dripping from the condenser? <br>

  Yes

  No

  N/A

• Fan guard maintained clean? <br>

  Yes

  No

  N/A

31.0 Thermometer in place?

• Thermometers are clean? <br>

  Yes

  No

  N/A

• Working thermometer present in all coolers/freezer? <br>

  Yes

  No

  N/A

32.0 Are coolers/freezers maintained properly?

• Cooler maintained at < 41F? <br>

  Yes

  No

  N/A

• Freezer maintained at < 10 F?<br>

  Yes

  No

  N/A

BASICS:

• Shift plan filled out daily?

  Yes

  No

  N/A

• Proper par levels being set and followed?

  Yes

  No

  N/A

• Are opening/closing checklists being used and on file for 30 days?

  Yes

  No

  N/A

• Current operational manual available and being used?

  Yes

  No

  N/A

• Allergy procedures being followed?

  Yes

  No

  N/A

• Are all foods being received properly? (Scale, quality & quantity)?

  Yes

  No

  N/A

• Are the shirts wrinkle free and tucked into the slack/ Mgr. in proper uniform?

  Yes

  No

  N/A

PHYSICAL SAFETY:

• Cutting gloves available and in use?

  Yes

  No

  N/A

• Are slip resistant shoes being worn?

  Yes

  No

  N/A

• Safety internal lock present on cooler/freezer door?

  Yes

  No

  N/A

• Are CO2 tanks stored upright, secured/chained?

  Yes

  No

  N/A

• MSDS/Right to Know book on site?

  Yes

  No

  N/A

• Safety trainings provided?

  Yes

  No

  N/A

• Hood system inspected every six (6) months?

  Yes

  No

  N/A

• Fire Extinguisher inspected annually?

  Yes

  No

  N/A

• Wet floor sign available and in use?

  Yes

  No

  N/A

• Blood borne Kit, First Aid Kit, Eye Washing Bottle and Cup available?

  Yes

  No

  N/A

• PPE in use (Goggles, Apron for chemical, Mitts & Rubber gloves)?

  Yes

  No

  N/A

• Choking Poster, EEOC, WC posters posted?

  Yes

  No

  N/A

Additional Observations

Supplementary Recomendations

• 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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