Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • 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>

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

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

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

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

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

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

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

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

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

  • 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)

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

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

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

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

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

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

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

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

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

  • 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

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

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 ..

  • Correct dresser procedures must be used. (CRITICAL)

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

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

  • Now cross-contamination is allowed. (CRITICAL)

  • All approved products being used. (CRITICAL)

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

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

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)

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

  • 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.

  • Use of only approved chemical products.

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

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

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

  • Restrooms are clean and properly stocked.

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

  • Light fixtures are shielded or covered.

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

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

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

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

  • 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.

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

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

EMPLOYEE HYGIENE

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

  • Employees wearing clean uniforms and hair is properly restrained.

  • 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 .

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

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

  • 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.

QUESTION

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

  • Current operations manual present or available online.

  • Current Food Safety Audit packet present.

  • 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.

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

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

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

  • 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.

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

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

  • Add signature

  • Add signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. Any ratings or scores displayed in our Public Library have not been verified by SafetyCulture for accuracy. Users of our platform may provide a rating or score that is incorrect or misleading. You should independently determine whether the template is suitable for your circumstances. You can use our Public Library to search based on criteria such as industry and subject matter. Search results are based on their relevance to your search and other criteria. We may feature checklists based on subject matters we think may be of interest to our customers.