Information
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Document No.
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Audit Title
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Conducted on
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Prepared by
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Location
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Personnel
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Objective: To ensure the safety of our customers and promote consumer confidence in our products, by training employees to identify potential and existing problems through self inspection procedures.
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Primary Task: To physically and visually examine restaurant operations including; employee hygiene, food handling, storage, and equipment.
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Plan of Action: For any items marked no, take pictures and make notes of how the problem will be corrected immediately with the staff on duty.
Dry Storage
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Is all food at least 6" off the floor?
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Are food storage shelves clean and in good repair?
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Is food stored separately from personal items and cleaning and maintenance supplies?
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Are storeroom lights covered by protective shields, or have shatter-proof bulbs?
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The are is free of pests and rodents?
Refrigerated Storage
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Are thermometers conspicuously placed in the warmest spot of the unit?
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All refrigerators are holding temp at 41 F or below?
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All freezers are holding temp at 0 F or below?
Food Preparation
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Are frozen foods properly thawed!
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Are food preparation sinks cleaned and sanitized before use?
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Are items that are awaiting preparation prevented from being held at room temperature for extended periods of time?
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Are foods being quickly reheated to at 165 F before being placed in the hot table?
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Are the bar towels being stored in the sanitizer bucket when not in use?
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Is a food probe thermometer provided? And used? And calibrated?
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Is cold food held below 41 F? And hot food above 140 F?
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Is food cooled uncovered from 140 F to 70 F within 2 hours, and from 70 F to 41 F within an additional 2 hours under refrigeration, or in an ice bath?
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Are utensil handles stored out of the food products?
Utensil Washing
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Are all utensils washed in detergent, rinsed in clean water, and sanitized in 50-200 ppm bleach solution?
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Are all utensils and cookware completely air dried before being stored?
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Are the 3 compartments of the dish sink being changed when necessary?
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Sanitizer solution is changed out at least every 2 hours, or when dirty?
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Are test strips provided and used for monitoring the sanitizer solution?
Personal Hygiene
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Are employees eating, drinking, or using tobacco products away from food preparation and dishwashing areas?
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Are food handlers washing hands properly and routinely?
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Are food handlers wearing gloves at all times when handling ready to eat foods?
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Are food handlers wearing aprons at all times when in the kitchen area?
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Are employees wearing hats at all times?
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Are employees with illnesses or infections restricted from handling food or utensils, or from work entirely until cleared by a doctor and/or local health department?
General Cleaning
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Are gaskets and interiors of refrigerators free of debris?
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Are walls and ceilings clean, painted, and free of holes?
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Are floors in good repair and free of dirt, moisture, and food debris?
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Are outside waste container lids shut and area free of debris?
Miscellaneous
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Is the plumbing in the restrooms working?
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Are clean linens stored in a clean, dry area?
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Are all hand sinks stocked with soap and towels and used for handwashing only?
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Are all lights in food prep areas clean and shielded?
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Are all chemicals labeled and stored away from food, prep areas, and utensils?
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Person that completed inspection
