FOOD SAFETY AUDIT

Title Page

Document No.
Audit Title
Client / Site
Conducted on
Prepared by
Location
Personnel

KMOD

BOH STATION:

1. BOH Essentials:

a. Sanitation bottle/bucket in use.
b. Sharp Knives.
c. Clean as you work. Clean as you go.
d. Cutting boards clean and sanitized. (no stains)
e. Back door always closed.
f. Ceiling clean and in good repair.
g. Air curtain clean and in good repair.
h. Fresh air working.
i. Hand washing sink - in good working condition (complete set-up with Sanitation amenities.)
j. Floors - no chips,dry and clean.
k. No leaking faucet and in good repair.
j. Floors - no chips,dry and clean.
l. Kitchen Generally clean.
m. No personal food and drinks on the line
n. Clean wet & dry towels
o. Correct labeling and used well
p. Tiles - no chip,dry and clean.
q. Grease trap clean and without foul odor
r. Ice Machine Clean and working properly
s. Ice scooper clean,not slimy and placed in a proper container
t. Dry storage clean and all items labelled with date received and expiration.No dented items and rust.No open cases or packaging.
u. Cleaning Materials (Color coded onto Mop hanger near the mop sink)
1.Broom stick - for BOH with green sticker
2. Wet mop - for BOH with green sticker
3.Dry Mop - for BOH with green sticker
4. Wet Floor sign
5. Mop Bucket
6. Floor Squeegee
7.Dust pan - for BOH open with green sticker
8. Broom Reed - for FOH with blue sticker
9. Wet Mop - for FOH with blue sticker
10.Dry Mop - for FOH with blue sticker
11.Upright Dust pan with cover
12.Micro fiber towel for drying plates and cuttleries
13.Mop - for CR with red sticker
2. Exhaust hoods clean and no oil dripping (see repair, cleanliness, etc.)
3. Focus for the visit: Critical Items and Sauces.
(pick only random items then check sensitivity and over-all taste)
Central Kitchen
Scratch

FORMS

a. Linecheck form( Kitchen) accomplished
b. Production sheet - available and being used.
c. Temperature logs available and used
d. Receiving log available and used
e.Produce washing log
f. Pescon report
g. Yielding report available and used
i. Exhaust Cleaning Report (Monthly report)
6. BOH Staffs:
a. Complete uniform: chef coat, undershirt, black shoes, white socks, tickler, pen
b. Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller.
c. Blue towel available. (used for cleaning plates)
d. Wearing mob cap (hair net).
e.Mascare (If applicable)

FOOD TASTING/RECIPE ADHERANCE

RECIPE ADHERENCE (Showtime Linecheck)

(pick random station and random recipe and follow line cooks procedure)
Employee Name
Employee Name

STATIONS

SAUTÉ/Wok a)Carbon Build on pans
b) Tasting spoons
c) Adequate/Properly Set up of sauces
d) Production sheet available and used
e) Correct portioning tools (i.e. Ladles, Tsp, TBS etc…)
f) Timers working and available (as specified)
g) Pasta Bath boiling (if applicable)(212F)
h.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
i.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.)
BROIL/Grill
a) Griller thermometer and surface temperature
b) Biothermometer and calibration
c) Color coded tong
d) Cook tongs in hot well
e.) Cleaning bamboo/scraper/metal brush
e) Dredge cans available (for seasoning)
f) Timers working and available (as specified)
g) Set up for success (Sufficient portioned items, boards, sharp knives, etc...)
h.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
i.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.)
FRY
a)Correct Oil Temperature
b)Oil Change record
c) Filter machine & paper (evident in use)
d) Proper portioning and preset of products
e) Timers working and available (as specified)
f) Clean SAVADAY (evidently in use)
g) Set up for success (Sufficient portioned items, boards, sharp knives,sifter ,etc...)
h.) All refrigeration in good working condition. (see repair, temperature, cleanliness, etc.)
i.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.)
Baker
a)All oven/mixer clean and working properly
b) Proper portioning and preset of products
c) Timers working and available (as specified)
d) Clean trays available
e)Flour bin
f) Set up for success (Sufficient portioned items, boards, sharp knives,weighing scale ,etc...)
g.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
h.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.)
Dimsum
a)Steamer/bainemarie working properly
b) Proper portioning and preset of products
c) Timers working and available (as specified)
d) Clean trays available
e) Flour bin
f) Set up for success (Sufficient portioned items, boards, sharp knives,weighing scale ,etc...)
g.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
h.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.)
Pantry
a)Weighing scale (clean,good repair)
b)Correct mise en plas (Size of Cuts)
c)Cold plates / multiple mixing bowl
d) Cold lettuce
e) Proper portioning and preset of products
f) Set up for success (Sufficient portioned items, boards, sharp knives, etc...)
g.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
h.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.)
Prep
Prep
Prep
a) Recipe book on hand
b) Adequate weighing scale
c) Correct tools
d.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
e.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.)
Dish
a)Correct or adequate apron/boots
b)With proper decoy system
c)Clean & sanitized
d)Garbage bin with cover
e)with proper chemical/complete
f.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.)
Expo/Assemble
a)Tasting spoons
b)Proper knowledge on station
c)Correct Garnishes (Fresh & Complete)
d) Biothermomenter
e.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
e.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)

OTHER COMMENTS

Auditor
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Manager on Duty
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FOOD SAFETY AUDIT

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BOH STATION:

1. BOH Essentials:

FORMS

RECIPE ADHERENCE (Showtime Linecheck)

STATIONS

Related checklists

FOOD SAFETY AUDIT

Free FOOD SAFETY AUDIT Checklist

Go digital today!

Convert your paper checklists into digital forms

BOH STATION:

1. BOH Essentials:

FORMS

RECIPE ADHERENCE (Showtime Linecheck)

STATIONS

Related checklists