Food Safety Audit

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

COOKING, HEATING AND HOLDING TEMPERATURES

• Hot Dog internal temperatures for cooked and held product must be 165F or greater. Product held and cooked to approved procedures. (CRITICAL)<br>

  Yes

  No

  N/A

• Internal Gravy temperature 165F or greater, and held using approved procedures. (CRITICAL)

  Yes

  No

  N/A

• Chili temperature for cooked and held product must be 165F or greater. Product held and cooked to approved procedures. (CRITICAL)<br>

  Yes

  No

  N/A

• Fried products coming out of fryer must be 165F or greater. (CRITICAL)<br>Note any products not at temperature .<br>

  Yes

  No

  N/A

• Onion Ring batter should be 40F or less. Note temperature.

  Yes

  No

  N/A

• Walking-Freezer Temperature should be 0F to (+/-10) internal thermometer present and in good working condition (CRITICAL) Note Actual temperature

  Yes

  No

  N/A

• Walking-Cooler temperature should be 34F to 38 F, internal thermometer present and in good working condition (CRITICAL) Note Actual temperature

  Yes

  No

  N/A

• Swamp Grill-Freezer temperature should be 0F to (+/-10) internal thermometer present and in good working condition. Note Actual temperature

  Yes

  No

  N/A

• Swamp Grill-Freezer product temperature should be 10F or less. Internal thermometer present and in good working condition. (CRITICAL) Note Actual temperature

  Yes

  No

  N/A

• Swamp Refrigerator temperature should be 34F to 38 F, internal thermometer present and in good working condition. Note Actual temperature

  Yes

  No

  N/A

• Swamp Refrigerator protein temperature should be 34F to 38 F, internal thermometer present and in good working condition. (CRITICAL) Note Actual temperatures ( chicken,eggs,corndog)

  Yes

  No

  N/A

• Dresser cabinet temperature is 38F or less. Note temp if over.

  Yes

  No

  N/A

• Dresser product temperature is 40F or less. Internal thermometer is present and good condition. (lettuce,mayo,ranch,tomatoes) note any high temperatures.

  Yes

  No

  N/A

• Fountainette cabinet temperature should be 38F or less. Note temperature if out of range.

  Yes

  No

  N/A

• Fountainette product should be 40F or less. Internal thermometer present and in good condition. (CRITICAL) Strawberry, 50/50 mix. Note high temperatures.

  Yes

  No

  N/A

• Potentially Hazardous foods held in Front Swamp must be 40F or less. (sliced tomatoes,ranch) (CRITICAL)

  Yes

  No

  N/A

• APW, Roundup,heat wells,warming drawer, prince castle, hot dog warmer and heat lamp product temperatures should be holding at 165F or greater. (CRITICAL)

  Yes

  No

  N/A

• Fryer temperature should be 350F (+/-10). Note any issues.

  Yes

  No

  N/A

• Grill temperature zones 400F (+/-30), 350F (+/-30), 200F (200F minimum, 230F maximum)

  Yes

  No

  N/A

• Internal Meat Log and Temperature Log completed per policy. Corrective action documented. (CRITICAL)

  Yes

  No

  N/A

• Ice Cream And Shake Machine cabinets are 34F to 38F , product temperature is 40F or less. The Thermometer is present and good working condition. (CRITICAL) note any temperature issues

  Yes

  No

  N/A

• Ice Cream and Shake Machine must be clean, properly maintained and sanitized.

  Yes

  No

  N/A

OPERATIONAL PROCEDURES

• Correct grill procedures, including timers for meat, bacon, ham, grilled chicken, sausage and burrito mix. All products must be cooked to 165 degrees or greater. (CRITICAL). Note meat patty temperature ..

  Yes

  No

  N/A

• Correct dresser procedures must be used. (CRITICAL)

  Yes

  No

  N/A

• Employees following 20/20. State and local glove requirements followed. (CRITICAL)

  Yes

  No

  N/A

• Clean towels must be used, stored properly and in sanitizer.

  Yes

  No

  N/A

• Now cross-contamination is allowed. (CRITICAL)

  Yes

  No

  N/A

• All approved products being used. (CRITICAL)

  Yes

  No

  N/A

• Food must be properly tempered to 34 to 40 degrees. (chili, hot dogs, bacon, corn dogs, grilled chicken, strawberry topping, ham)

  Yes

  No

  N/A

• Product stored in walk-in and reach-in coolers and freezers are properly stored, covered and dated. This includes tempered items.

  Yes

  No

  N/A

GENERAL FOOD SAFETY

• Sanitizer is present and in designated locations and in correct concentration and temperature. Sanitizer strips are present and in use. Chlorsan and. Ciitrus delimer are present. (CRITICAL)

  Yes

  No

  N/A

• Digital thermometer kit and probes are present and properly calibrated. (CRITICAL)

  Yes

  No

  N/A

• Dry food products are properly stored, dated and rotated (per FIFO). Dry paper products are properly stored. All food and packaging must be off the floor at least 6 inches.

  Yes

  No

  N/A

• Use of only approved chemical products.

  Yes

  No

  N/A

• All cleaning chemicals and equipment are properly identified and stored away from food and paper products. (CRITICAL)

  Yes

  No

  N/A

• Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device.

  Yes

  No

  N/A

• Walls, doors, ceiling panels and vents are clean, in place, and in good repair.

  Yes

  No

  N/A

• Restrooms are clean and properly stocked.

  Yes

  No

  N/A

• Trash cans and dumpster areas are clean, covered and free debris.

  Yes

  No

  N/A

• Light fixtures are shielded or covered.

  Yes

  No

  N/A

• Three compartment sinks are set up properly and being used. Wash, rinse and sanitize.

  Yes

  No

  N/A

• All food contact surfaces must be cleaned and sanitized at least every 2 hours. (CRITICAL)

  Yes

  No

  N/A

• All equipment must be NSF certified/commercial grade, clean, in good condition.

  Yes

  No

  N/A

• All refrigeration/freezer units ( including shelving and light bulbs) are in good working condition and clean.

  Yes

  No

  N/A

• Utensils and storage containers are clean, food grade. NSF certified, in good condition and stored properly: tomato slicer, can opener, onion ring machine, food bins, cutting boards, utensils, cutting gloves, malt collars, etc.

  Yes

  No

  N/A

• Soft drink, ice machine and ice bins are free of soil and good working order. Ice scoops must be properly stored.

  Yes

  No

  N/A

• Ice bucket is NSF certified, clean, sanitized, in good condition, stored off floor, labeled as a "ice only" bucket.

  Yes

  No

  N/A

EMPLOYEE HYGIENE

• Hand sinks in kitchen ,and front areas are properly stocked. Hand sinks and drains are in good working order. (CRITICAL)

  Yes

  No

  N/A

• Employees wearing clean uniforms and hair is properly restrained.

  Yes

  No

  N/A

• No nail polish and/or jewelry, including watches, worn by food handlers. No fingernails over 1/4 inch length . Bandages must be colored and covered. No jewels or stones allowed .

  Yes

  No

  N/A

• Employee personal items, including food and and drinks are properly stored.

  Yes

  No

  N/A

• No visible signs of infestation. Outside doors should be sealed and remained closed. (CRITICAL)

  Yes

  No

  N/A

• All pest control paperwork must be present in store. Service contract, pest control reports, pest control applicator licenses, and certificate of insurance are on file.

  Yes

  No

  N/A

QUESTION

• Managers, Assistant managers and person in charge are Servsafe Certified. ( CRITICAL)

  Yes

  No

  N/A

• Current operations manual present or available online.

  Yes

  No

  N/A

• Current Food Safety Audit packet present.

  Yes

  No

  N/A

• Star guides are present and in store. 2011 or newer (15) books are in binder. The position exams sheet and Proficiency checklist should be present for each employee. The Position tracking chart must be posted or on desk top with current names and certification dates. All employees require recertification each year.

  Yes

  No

  N/A

• Historical temperature logs ( internal meat, and temp log) are recorded and corrective actions documented . (CRITICAL)

  Yes

  No

  N/A

• MSDS sheets must be available for all chemicals including pesticides and sanitizer.

  Yes

  No

  N/A

• Bloodborne Pathogen and First Aid Kits must be present and properly stocked.

  Yes

  No

  N/A

• Current State / Local health permit is posted. Health inspections should be maintained on file in the store for a period of at least one year.

  Yes

  No

  N/A

• Outside sewage and/or grease trap manhole cover is properly secured.

  Yes

  No

  N/A

• Manager and Assistant Manager Food Safety E-Learning course completed.

  Yes

  No

  N/A

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