Information
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Audit Title
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Client / Site
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Conducted on
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Prepared by
PRODUCT/PRODUCT HANDLING: RTE DELI AREA
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1. Is any visibly adulterated product present in the area (e.g., filthy, putrid, decomposed, slimy, rancid, off-condition)?
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2. Are RTE meat or poultry products refrigerated promptly after use?
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3. Is RTE product prepared, held, or stored near or adjacent to raw product in the deli case and elsewhere in the deli area?
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4. Is the RTE product date-marked when opened?
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5. Is there any RTE product in the deli case that is outside of the date-marked period?
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6. Are the deli cases and other refrigerated units maintained at or below 41°F (5°C)?
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7. Is opened RTE product covered, wrapped, or otherwise protected to prevent cross-contamination when not in use in the deli case and elsewhere in the deli area?
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8. Is RTE product stored in the deli case properly identified and labeled?
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9. Do you use deli products formulated with antimicrobial agents?
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10. Are RTE product contact surfaces cleaned and sanitized prior to using the surface for another product to avoid cross-contamination of products?
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11. If you prepare deli salads, are there controls in place to ensure that grinders, dicers, or other equipment are maintained in sanitary condition?
CLEANING/SANITIZING: RTE DELI AREA
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12. Are insanitary conditions (e.g., flies, rodent droppings, mold, or dirty surfaces) present in areas where meat and poultry products are prepared, packed, or held?
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13. Do you use sanitizers at the proper concentration?
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14. Do you clean and sanitize the RTE equipment (including slicers) at least every 4 hours?
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15. Do you disassemble RTE equipment (including slicers) during cleaning and sanitizing?
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16. Do you scrub surfaces during cleaning to prevent biofilms?
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17. Do you soak or rinse cleaning cloths in sanitizer between uses?
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18. Are sanitizer types (e.g., quaternary ammonium, chlorine-based, or iodophores) rotated periodically?
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19. Do you clean the RTE area with a high pressure hose (e.g., with enough pressure to cause splashing)?
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20. Are there separate sinks for hand washing and other uses?
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21. Do you have material (e.g., pallets, milk cartons, cardboard boxes, or push carts) in the deli area that makes cleaning difficult?
FACILITY: RTE DELI AREA
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22. Are there facility conditions (e.g., condensation dripping on exposed product, construction dust on product, or broken equipment) that could cause the product to become adulterated?
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23. Is there condensation on overhead structures or over the RTE product?
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24. Is there standing water on surfaces, including the floor?
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25. Are product contact surfaces in good condition (e.g., nonporous surfaces, free from cracks, pits, and rough welds)?
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26. Are slicers and mixers in good condition (e.g., free of cracks, broken, missing or unattached parts; seals and gaskets not worn, degraded, or missing)?
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27. Are the walls, floors, and ceilings sanitary and in good repair?
EMPLOYEE PRACTICES: RTE DELI AREA
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28. Are visibly ill employees working in food preparation areas where product could become contaminated (e.g., by coughing or sneezing)?
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29. Do employees work without washing hands prior to handling exposed RTE product?
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30. Do employees wear disposable gloves when handling exposed RTE product that will not be cooked?
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31. If employees wear gloves, do they changed them as necessary to avoid cross-contamination of RTE product?
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32. Do employees change outer clothing (e.g., frocks, aprons, or smocks) as often as necessary to avoid contamination of RTE product?
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33. Is foot traffic limited to necessary employees in areas where RTE product is handled?
