Food Safety Audit SS

• Audit Title

• Conducted on

  Date

• Prepared By T. Darmody

Starbucks

• Is sanitizer tray testing between 150-400 ppm?

  Yes

  No

  N/A

• Are there personal items in the department?

  Safe

  At Risk

  N/A

• Is consumer advisory present?

  Yes

  No

  N/A

Fresh Cut Produce

• Is Sterilox being used properly, can associate demonstrate testing?

  Yes

  No

  N/A

• Cold Holding Temperatures<br>Cold TCS foods are being held below 40 degrees in the walk-in cooler and all customer self-serve coolers. Findings are recorded in the notes area. <br>(Food Safety Audit Q 9)

  Low Risk

  Some Risk

  High Risk

  N/A

• Hand Washing Sinks<br>Hand washing sinks are clean, properly supplied (hot water, soap, and paper towels) and only used for hand washing.<br>(Food Safety Audit Q 1)

  Low Risk

  Some Risk

  High Risk

  N/A

• Hand Washing Behaviors<br>The team is washing hands properly and at required intervals and using gloves appropriately.<br>(Food Safety Audit Q2 & 3)

  Low Risk

  Some Risk

  High Risk

  N/A

• Thermometer<br>Department has a calibrated thermometer that is in good condition and stored properly. Alcohol wipes are available for cleaning thermometers before and after use. <br>(Food Safety Audit Q 20)

  Low Risk

  Some Risk

  High Risk

  N/A

• Date Marking<br>All foods are labeled with appropriate code dates and are discarded upon expiration.<br>Check the following: 1) Guacamole on sales floor 2) Fruit cup on sales floor 3) Over-run fruit stored in walk-in<br>(Food Safety Audit Q15)

  Low Risk

  Some Risk

  High Risk

  N/A

• Food Preparation Areas<br>Food contact surfaces, prep tables and surrounding walls are clean, free of clutter or physical hazards, and present an appealing appearance to customers.<br>(Food Safety Audit Q 6)

  Low Risk

  Some Risk

  High Risk

  N/A

• NSF Approved Equipment<br>All equipment in use in the department is either NSF-approved for commercial food production or stainless steel.<br>(Food Safety Audit Q 20)

  Low Risk

  Some Risk

  High Risk

  N/A

• Protection from Contamination<br>Foods are protected from biological, physical, and chemical hazards. Chemicals are stored in properly labeled bottles away from food and food packaging. Light bulbs are protected such that they cannot break into open food.<br>(Food Safety Audit Q 4 & 5)

  Low Risk

  Some Risk

  High Risk

  N/A

• Cleaning & Sanitizing: 3-Compartment Sink<br>The 3-compartment sink is clean, in good repair, and being used properly to clean dishes and equipment.<br>(Food Safety Audit Q 7)

  Low Risk

  Some Risk

  High Risk

  N/A

• Cleaning & Sanitizing: Ecolab Equipment<br>Ecolab dispensing equipment is functioning properly and in good repair.<br>(Food Safety Audit Q 7)

  Yes

  No

  N/A

• 3-Compartment Sink Dispenser

  Properly stocked

  Some back stock, but insufficient

  No product in back stock at all

• Cleaning & Sanitizing: General Cleanliness<br>The department presents itself to customers as clean, organized, and selling food of the highest quality. <br>(Food Safety Audit Q 21-24)

  Yes

  No

  N/A

• Fly Control Program<br>Stealth Fly Control units are in place, properly stocked with glue boards, and are sufficient for store needs.<br>(Food Safety Audit Q 8)

  Yes

  No

  N/A

• Compliance logs being properly maintained

  Produce and Fresh Cut Compliant

  Only Fresh Cut Compliant

  Only Produce Compliant

Service Deli

• Hand Washing Sinks<br>Hand washing sinks are clean, properly supplied (hot water, soap, and paper towels) and only used for hand washing.<br>(Food Safety Audit Q 1)

  Low Risk

  Some Risk

  High Risk

  N/A

• Hand Washing Behaviors<br>The team is washing hands properly and at required intervals and using gloves appropriately.<br>(Food Safety Audit Q 2 & 3)

  Low Risk

  Some Risk

  High Risk

  N/A

• Compliance Logs<br>Cooking, hot holding, cold holding, and daily tasks log is being managed and reviewed regularly to properly protect customers and the brand. Chill logs are properly completed<br>(Food Safety Audit Q 14)

  Low Risk

  Some Risk

  High Risk

  N/A

• Thermometer<br>Department has a calibrated thermometer that is in good condition and stored properly. Alcohol wipes are available for cleaning thermometers before and after use. <br>(Food Safety Audit Q 20)

  Low Risk

  Some Risk

  High Risk

  N/A

• Hot Holding Temperatures<br>Hot TCS foods are being held above 140 degrees in the deli hot case, rotisserie chicken case, wing bar, and soup bar. Findings are recorded in the notes area. <br>(Food Safety Audit Q 11)

  Low Risk

  Some Risk

  High Risk

  N/A

• Cold Holding Temperatures<br>Cold TCS foods are being held below 40 degrees in the walk-in cooler, cold case, and all customer self-serve coolers. Findings are recorded in the notes area. <br>(Food Safety Audit Q 9)

  Low Risk

  Some Risk

  High Risk

  N/A

• Cooling of Hot Foods<br>Hot foods are removed from original containers for cooling, placed in the walk-in on a baking tray in a single layer, and covered with parchment with a date.<br>Recorded in chill log<br>(Food Safety Audit Q 13)

  Low Risk

  Some Risk

  High Risk

  N/A

• Date Marking<br>All foods are labeled with appropriate code dates and are discarded upon expiration.<br>Check the following: 1) Chubs in cold case 2) Salads in cold case 3) Raw chicken in walk-in 4) Salad kits in walk-in <br>(Food Safety Audit Q 15)

  Low Risk

  Some Risk

  High Risk

  N/A

• Food Preparation Areas<br>Food contact surfaces, prep tables and surrounding walls are clean, free of clutter or physical hazards, and present an appealing appearance to customers.<br>(Food Safety Audit Q 6)

  Low Risk

  Some Risk

  High Risk

  N/A

• Slicer Cleaning<br>Slicers are cleaned at 4 hour intervals and free from protein build-up around handles, knobs, and corners. <br>(Food Safety Audit Q 6)

  Low Risk

  Some Risk

  High Risk

  N/A

• Protection from Contamination<br>Foods are protected from biological, physical, and chemical hazards. Chemicals are stored in properly labeled bottles away from food and food packaging.<br>(Food Safety Audit Q 4 & 5)

  Low Risk

  Some Risk

  High Risk

  N/A

• Cleaning & Sanitizing: 3-Compartment Sink<br>The 3-compartment sink is clean, in good repair, and being used properly to clean dishes and equipment.<br>(Food Safety Audit Q 7)

  Low Risk

  Some Risk

  High Risk

  N/A

• Cleaning & Sanitizing: Ecolab Equipment<br>Ecolab dispensing equipment is functioning properly and in good repair.<br>(Food Safety Audit Q 7)

  Yes

  No

  N/A

• 3-Compartment Sink Dispenser

  Push-Lock System - Request Replacement with Click N Clean

  Click N Clean System - Preferred

• Cleaning & Sanitizing: General Cleanliness<br>The department presents itself to customers as clean, organized, and selling food of the highest quality. <br>(Food Safety Audit Q 21-24)

  Yes

  No

  N/A

• Fly Control Program<br>Stealth Fly Control units are in place, properly stocked with glue boards, and are sufficient for store needs.<br>(Food Safety Audit Q 8)

  Yes

  No

  N/A

• Other Observations

  Yes

  No

  N/A

Bakery

• Hand Washing Sinks<br>Hand washing sinks are clean, properly supplied (hot water, soap, and paper towels) and only used for hand washing.<br>(Food Safety Audit Q 1)

  Low Risk

  Some Risk

  High Risk

  N/A

• Hand Washing Behaviors<br>The team is washing hands properly and at required intervals and gloves are used appropriately.<br>(Food Safety Audit Q 2 & 3)

  Low Risk

  Some Risk

  High Risk

  N/A

• Cold Holding Temperatures<br>TCS foods such as "cream" cakes and pies are being held below 40 degrees in the walk-in cooler and all customer self-serve coolers. Findings are recorded in the notes area. <br>(Food Safety Audit Q 9)

  Low Risk

  Some Risk

  High Risk

  N/A

• Date Marking<br>All foods are labeled with appropriate code dates and are discarded upon expiration.<br>Check the following: 1) Cookie bags on sales floor 2) Brownies on sales floor 3) Frosting tubs in storage<br>(Food Safety Audit Q 15)

  Low Risk

  Some Risk

  High Risk

  N/A

• Allergen Control<br>Allergens such as peanuts and walnuts are stored separated/below other foods and/or in a sealed container.<br>(Food Safety Audit Q 5)

  Low Risk

  Some Risk

  High Risk

  N/A

• Food Preparation Areas<br>Food contact surfaces, prep tables and surrounding walls are clean, free of clutter or physical hazards, and present an appealing appearance to customers.<br>(Food Safety Audit Q 6)

  Low Risk

  Some Risk

  High Risk

  N/A

• Protection from Contamination<br>Foods are protected from biological, physical, and chemical hazards. Chemicals are stored in properly labeled bottles away from food and food packaging.<br>(Food Safety Audit Q 4 & 5)

  Low Risk

  Some Risk

  High Risk

  N/A

• Cleaning & Sanitizing: 3-Compartment Sink<br>The 3-compartment sink is clean, in good repair, and being used properly to clean dishes and equipment.<br>(Food Safety Audit Q 7)

  Yes

  No

  N/A

• Cleaning & Sanitizing: Ecolab Equipment<br>Ecolab dispensing equipment is functioning properly and in good repair.<br>(Food Safety Audit Q 7)

  Yes

  No

  N/A

• 3-Compartment Sink Dispenser

  Push-Lock System - Request Replacement with Click N Clean

  Click N Clean System - Preferred

• Cleaning & Sanitizing: General Cleanliness<br>The department presents itself to customers as clean, organized, and selling food of the highest quality. <br>(Food Safety Audit Q 21-14)

  Yes

  No

  N/A

• Fly Control Program<br>Stealth Fly Control units are in place, properly stocked with glue boards, and are sufficient for store needs.<br>(Food Safety Audit Q 8)

  Yes

  No

  N/A

• Compliance logs completed, dates and allergen control sections.

  Yes

  No

  N/A

Meat & Seafood Department

• Butcher Block products are properly labeled per COOL regulations.<br>(Food Safety Audit Q 30)

  Fully Compliant

  Some Compliance Issues

  Many Compliance Issues

  N/A

• Hand Washing Sinks<br>Hand washing sinks are clean, properly supplied (hot water, soap, and paper towels) and only used for hand washing.<br>(Food Safety Audit Q 1)

  Low Risk

  Some Risk

  High Risk

  N/A

• Hand Washing Behaviors<br>The team is washing hands properly and at required intervals and gloves are used appropriately.<br>(Food Safety Audit Q 2 & 3)

  Low Risk

  Some Risk

  High Risk

  N/A

• Date Marking<br>All foods are labeled with appropriate code dates and are discarded upon expiration.<br>Check the following: 1) "Manager Markdown" meats 2) Seafood salads in block 3) Chicken in walk-in cooler<br>(Food Safety Audit Q 15)

  Low Risk

  Some Risk

  High Risk

  N/A

• Cold Holding Temperatures<br>Cold TCS foods are being held below 40 degrees in the walk-in cooler and all customer self-serve coolers. Findings are recorded in the notes area. <br>(Food Safety Audit Q 9)

  Low Risk

  Some Risk

  High Risk

  N/A

• Thermometer<br>Department has a calibrated thermometer that is in good condition and stored properly. Alcohol wipes are available for cleaning thermometers before and after use. <br>(Food Safety Audit Q 20)

  Low Risk

  Some Risk

  High Risk

  N/A

• Grind Logs<br>Grind longs are being maintained with proper grind progressions and cleaning verified daily.<br>(Food Safety Audit Q 30)

  Fully Compliant

  Some Compliance Issues

  Many Compliance Issues

  N/A

• Food Preparation Areas<br>Food contact surfaces, prep tables and surrounding walls are clean, free of clutter or physical hazards, and present an appealing appearance to customers.<br>(Food Safety Audit Q 6)

  Low Risk

  Some Risk

  High Risk

  N/A

• Protection from Contamination<br>Foods are protected from biological, physical, and chemical hazards. Chemicals are stored in properly labeled bottles away from food and food packaging.<br>(Food Safety Audit Q 4 & 5)

  Low Risk

  Some Risk

  High Risk

  N/A

• Cleaning & Sanitizing: 3-Compartment Sink<br>The 3-compartment sink is clean, in good repair, and being used properly to clean dishes and equipment <br>(Food Safety Audit Q 7)

  Yes

  No

  N/A

• Cleaning & Sanitizing: Ecolab Equipment<br>Ecolab dispensing equipment is functioning properly and in good repair.<br>(Food Safety Audit Q 7)

  Yes

  No

  N/A

• 3-Compartment Sink Dispenser

  Push-Lock System - Request Replacement with Click N Clean

  Click N Clean System - Preferred

• Cleaning & Sanitizing: General Cleanliness<br>The department presents itself to customers as clean, organized, and selling food of the highest quality. <br>(Food Safety Audit Q 21-24)

  Yes

  No

  N/A

• Fly Control Program<br>Stealth Fly Control units are in place, properly stocked with glue boards, and are sufficient for store needs.<br>(Food Safety Audit Q 8)

  Yes

  No

  N/A

• Compliance logs completed. Shellfish tags properly maintained, allergen controls in place.

  Yes

  No

  N/A

Storage, Delivery, & Janitorial

• Janitors Closet<br>Janitorial area is clean, organized, and maintained in a way that promotes overall store cleanliness.<br>(Food Safety Audit Q 27)

  Yes

  No

  N/A

• Critical Cleaning Chemical Stock<br>The store has at least one unit of each critical cleaning chemical in back stock for each fresh department.<br>(Food Safety Audit Q 7)

  Yes

  No

  N/A

• Sanitizer

  Properly stocked

  Some back stock, but insufficient

  No product in back stock at all

• Pot N Pan Detergent (Soap)

  Properly stocked

  Some back stock, but insufficient

  No product in back stock at all

• Degreaser (Super Concentrate)

  Properly stocked

  Some back stock, but insufficient

  No product in back stock at all

• Storage Areas<br>Storage areas are free from signs of pests, harborage areas, or readily available pest food or water.<br>(Food Safety Audit Q 8)

  Low Risk

  Some Risk

  High Risk

  N/A

• Delivery Doors<br>Delivery doors are in good repair and sweeps are preventing intrusion of pests.

  Low Risk

  Some Risk

  High Risk

  N/A

• Other Entry Door<br>Other entry doors are in good repair and sweeps are preventing the intrusion of pests.

  Low Risk

  Some Risk

  High Risk

  N/A

Follow-up Information

• Pest Control Follow-up
  For service on any pest issues, call Ecolab Pest Control at 1-800-325-1671
  * Ecolab Pest will install new door sweeps for $65/sweep part/labor included
  * Additional fly treatments cost ~$100 and must be requested through the 800 number above