Information
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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
Associate Hygiene
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1. Management wash hands when entering kitchen.
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2. Management removes jewelry, wear hair restraint & slip resistant shoes.
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3. Associates observed during assessment are wearing disposable gloves for food production and service.
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4. Associates observed during assessment are not wearing jewelry and wearing hair restraints (including facial hair restraints for hair longer than 1/4'').
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5. Eating and Drinking not observed at stations. Designated areas have been identified and are being used.
Location & Equipment
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6. Kitchen is well maintained, organized and uncluttered. Walls, floors, ceilings, walkways, supply/return air vents are clean, dry and in good repair. Items stored at a min 6'' off floor and 18'' from the ceiling or sprinkler heads.
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7. Sufficient clean hand sinks accessible with warm water, soap dispenser, hand towel dispenser, trash bin & hand wash sign with instructions.
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8. Digital product thermometers available & correctly used.
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9. Red for raw meat/poultry/fish, Green for unwashed produce and White for Ready to eat cutting boards
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10. Slip boards available and used (for use under cutting boards).
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11. Storage (Refrigerator, Freezer, Dry) areas are well maintained, organized (multi-use refrigerators using "Top to Bottom" system), uncluttered and items stored at a min 6'' off floor and 18'' from the ceiling or sprinkler heads. Walls, shelves, floors, ceilings and walkways are clean, dry and in good repair.
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12. Service areas are well maintained, organized and uncluttered. Walls, floors, ceilings, supply/return air vents and walkways are clean, dry and in good repair. Items stored at a min 6'' off floor and 18'' from the ceiling or sprinkler heads.
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13. Dishroom areas are well maintained, organized and uncluttered. Walls, floors, ceilings, supply/return air vents and walkways are clean and in good repair.
Cleaning & Sanitation
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14. Oasis 146 sanitizer & QT 40 test strips available and used.
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15. Stations checked during assessment have in use red and green buckets with wiping cloths stored inside. Buckets stored off floor.
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16. Location accurately completing the Dishmachine and Sanitizer Dispenser log for 3 Compartment Sink & Dispensers.
Food Handling
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17. Food labels available and accurately completed as required
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18. Personal Protective Equipment (cut gloves, hot mitts, mesh gloves) available and correctly used.
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19.Refrigerators/Freezers/ Hot Holding boxes checked during assessment have working internal hanging thermometer in correct location. Refrigerator and Freezers have temperatures recorded on posted Equipment Temperature log.
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20. Cooking/Reheating temperature log accurately completed. Assessor to verify at least 3 food temperatures on the production worksheet.
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21. Cooling temperature log accurately completed. Assessor to verify at least 2 hot leftover foods have been recorded on the cooling log.
Service & Delivery
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22. Hot service lines and Hot holding boxes observed during the assessment are checked to ensure that the food temperature is at 140°F (60°C) or above. Assessor to verify 2 foods per line/box.<br>
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23. Cold service lines observed during the assessment are checked to ensure that the food temperature is at 41°F (5°C) or below. Assessor to verify 2 foods per line.
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24. Hot service lines and Hot holding boxes observed during the assessment have accurately completed food temperature holding logs.
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25. Cold service lines observed during the assessment have accurately completed food temperature holding logs.
