Food Safety Audit Garza

• Daily Checklist

• Garza Organization

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager on duty

Hand washing

• Are employees washing hands properly?

  Yes

  No

  N/A

• Is hand washing sink clean and being used only for hand washing?

  Yes

  No

  N/A

• Paper towels, antibacterial soap and running water at minimum 100 degrees Fahrenheit?

  Yes

  No

  N/A

• Hand washing timer in place and being used?

  Yes

  No

  N/A

• Hands washed as needed for task changed, contact with body, and all other reasons?

  Yes

  No

  N/A

Towels

• Sanitizer in towel buckets at correct concentration?

  Yes

  No

  N/A

• Towel buckets labeled and times adhered to throughout day?

  Yes

  No

  N/A

• Towels not left unattended. Not stored on lids of buckets?

  Yes

  No

  N/A

• Towels have lids on sanitizer bucket?

  Yes

  No

  N/A

Employee uniform

• Skid resistant shoes on all employees?

  Yes

  No

  N/A

• Aprons are worn and are clean?

  Yes

  No

  N/A

All product dated properly

• All secondary shelf life marked on all items in service area and within code date?

  Yes

  No

  N/A

• All dates in walk in cooler within code date

  Yes

  No

  N/A

• Food in back line coolers dated properly and<br>not expired?

  Yes

  No

  N/A

• All bag in the box soda not expired?

  Yes

  No

  N/A

• All food in dry storage not expired?

  Yes

  No

  N/A

Storage

• All food off floor in walk in cooler and freezer?

  Yes

  No

  N/A

• All food stored 6" off floor?

  Yes

  No

  N/A

• All boxes sealed shut in freezer and cooler to prevent contamination?

  Yes

  No

  N/A

• All chemicals labeled and stored properly?

  Yes

  No

  N/A

• Safety data sheets available?

  Yes

  No

  N/A

• Only approved chemicals on site?

  Yes

  No

  N/A

Food borne illness knowledge

• Managers all serv safe certified?

  Yes

  No

  N/A

• Manager can identify six food born illnesses and symptoms for excluding employee from work?

  Yes

  No

  N/A

• Manager can identify 3 reasons operation can be closed?<br>

  Yes

  No

  N/A

Equipment cleanliness

• Utensils and dishes clean and sanitized every four hours?

  Yes

  No

  N/A

• Ice machine clean inside and out and free of build up?

  Yes

  No

  N/A

• Soda nozzles and drink station in lobby clean with no build up?

  Yes

  No

  N/A

• ABS in drive thru clean and free from build up?

  Yes

  No

  N/A

• Grills, fryers and ovens clean and working properly?

  Yes

  No

  N/A

Food safety book

• Manager on duty is able to demonstrate how to complete daily food safety check list?

  Yes

  No

  N/A

• Daily food safety completed. 3 times per day?

  Yes

  No

  N/A

• Monthly audit completed properly?

  Yes

  No

  N/A

• All food safety book information is accurate and manager can do food safety book in inspectors presence?

  Yes

  No

  N/A

Play Place

• Cleaned properly and at the appropriate times?

  Yes

  No

  N/A

• Equipment safe and maintained properly?

  Yes

  No

  N/A

Miscellaneous

• Wet floor signs used properly?

  Yes

  No

  N/A

• Dishes cleaned, sanitized and air dried?

  Yes

  No

  N/A

• Floors clean under equipment?

  Yes

  No

  N/A

• All shelving clean without build up?

  Yes

  No

  N/A

Exterior of restaurant

• Exterior of restaurant clean and free of litter and debris?<br><br>

  Yes

  No

  N/A

• Does corral appear clean and lid is closed and gates closed?

  Yes

  No

  N/A

Quality

• Beef temperature two patties between 160-170 degrees Fahrenheit

  Yes

  No

  N/A

• The internal temperature of sausage after cooking are at or above 155 degrees Fahrenheit?

  Yes

  No

  N/A

• Internal temperature of raw chicken products after cooking are at or above 165 degrees Fahrenheit

  Yes

  No

  N/A

• Restaurant has no visible signs of pest infestation?

  Yes

  No

  N/A

• Internal temperature of round eggs after cooking are at or above 155 degrees Fahrenheit?

  Yes

  No

  N/A