Information
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Client / Site
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Location
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Conducted on
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Open or close shift
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Prepared by
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Date and time:
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Completed by: Senior team member responsible or manager on shift
1. Handwashing / Hand Sinks
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Hand sinks used only for hand washing, sign posted and stocked with paper towels, antibacterial soap, hand sanitiser and a bin
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Hands washed correctly. At least once an hour or when changing duties such as cleaning to cooking.
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Free from obstruction. Absolutely nothing blocking the hand sinks for example, ensuring the bin is not in the way.
2. Council Inspections
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Most current council inspection report available.
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Follow up actions documented and implemented.
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Who is your food safety supervisor?
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Is your food licence displayed and in date?
3. Hot Water/Wash Up Area
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All sinks in good condition and working correctly. Water temperatures between 38°c - 45°c
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All food containers in good condition, no cracks present.
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All team members using correct dishwashing procedures.
4. Temperature Control/Hold Times
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Temperature and holding checks on Opening, mid and closing checklists are all completed and on time?
5. Sanitizing
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Approved, properly labeled spray bottles used for sanitizer solution.
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Kitchen and front counter each have their own accessible sanitiser solution in spray and bucket, with clothes fully submerged in buckets
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Sanitiser buckets changed at least every 4hrs or if dirty
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All sanitiser at the correct dilution. (200 - 400ppm)
6. Shake Machine
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Blender/spindle area free of dried shake mix buildup.
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Sanitiser available and in good condition
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Shake toppings all in date.
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Strawberry expiry:
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Chocolate expiry:
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Strawberry expiry:
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Oreo expiry:
7. Approved Product
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All food, packaging and chemicals in use listed in the Approved Brands List.
8. Time Control
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Potentially hazardous foods held at room temperature marked with the proper hold time and discarded when expired.
9. Cross Contamination
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Are all required tongs available and used correctly?
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Fry station:
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Grill station:
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Shredded cheese:
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Coleslaw:
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Senior team member responsible on shift understands and can explain the system of changing out tongs, pans, utensils and specified equipment every 4 hours
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All raw and cooked products stored correctly with no risk of contamination between products
10. Pest Activity
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Restaurant free of insects, live or dead rodents, visible rodent droppings or nesting birds.
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Most recent pest control report on file and available in restaurant.
11. Cook-outs
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Senior team member responsible on shift can correctly demonstrate a beef cook out.
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Temperature probe available and cleaned correctly between checks.
12. Other Critical Violations
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All team members presentable, clean and tidy with no illness present.
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No cleaning products/chemicals improperly labeled or stored near food.
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No drainage backup present.
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Cool room tidy with all stock in date and stored correctly? FIFO in place?
Checklist summary
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Overall comments: if any critical are present you must list them here and explain the corrective action taken to fix this.
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Total number of food safety opportunities identified:
- None
- 1
- 2
- 3
- 4
- 5
- 6
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- 19
- 10
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Senior team member or manager on shift:
Acknowledgement - Manager
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By signing below, you acknowledge that the above findings have been discussed with you and corrective actions are being taken to immediately resolve any findings.
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Manager in Charge Signature
