Food Safety Audit

• Conducted on

  Date

• Prepared by

Temperature Check

• Does a filet from Henny Penny #1 cook to a minimum internal temperature of 165F? (If no, what has been done to correct for this?)

  Yes

  No

  N/A

• Does a filet from Henny Penny #2 cook to a minimum internal temperature of 165F? (If no, what has been done to correct for this?)

  Yes

  No

  N/A

• Does a filet from Henny Penny #3 cook to a minimum internal temperature of 165F? (If no, what has been done to correct for this?)

  Yes

  No

  N/A

• Does a filet from Henny Penny #4 cook to a minimum internal temperature of 165F? (If no, what has been done to correct for this?)

  Yes

  No

  N/A

• Do three nuggets from Chargrill Machine (front, middle, back) cook to a minimum internal temperature of 165F? (If no, what has been done to correct for this?)

  Yes

  No

  N/A

• What is the temperature of cheese on boards? (If not below 40 degrees, what is being done to correct?)

  Safe

  At Risk

  N/A

Sanitizer Strength and Placement

• Are there two buckets of sanitizing solution on front counter?

  Yes

  No

• Has this been corrected with new, properly tested sanitizer water? (100 ppm)

  Yes

  No

• Is the sanitizer the correct strength according to the sanitizer test strip bottle? (100 ppm)

  Yes

  No

• Is there a bucket of sanitizer water for the boards area?

  Yes

  No

• Has this been corrected with new, properly tested sanitizer water? (100 ppm)

  Yes

  No

• Is the sanitizer the correct strength according to the sanitizer test strip bottle? (100 ppm)

  Yes

  No

• Is there a bucket of sanitizer water for the raw chicken area of boards?

  Yes

  No

• Has this been corrected with new, properly tested sanitizer water? (100 ppm)

  Yes

  No

• Is the sanitizer the correct strength according to the sanitizer test strip bottle? (100 ppm)

  Yes

  No

Refrigerator Temperatures

• Walk-in Freezer (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Walk-In Refrigerator (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• LEAN Holding Lo-boy (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Thaw Cabinet (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Breading Table (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Chicken Lo-boy #1 (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Chicken Lo-boy #2 (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Boards Lo-boy - single door (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Salad Lo-boy (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• LEAN Lo-boy (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Fry Fridge (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Front Counter Lo-boy - single door (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Display case (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Drive-thru Lo-boy - single door (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

• Milkshake base dispenser (If not in temperature, what is being done to correct?)

  Safe

  At Risk

  N/A

FINISH

• Sign when done.

  Sign