Food Safety Self-Inspection (Restaurants)

• Audit Title

• Client / Site

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• Conducted on

  Date

• Prepared by

• Location
  Address

• Instructions:
  
  1. Answer "Yes", "No", "N/A" for the questions below.
  2. Add photos and notes by clicking on the paperclip icon.
  3. To add a Corrective Measure, click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
  4. Complete audit by providing digital signature.
  5. Share your report by exporting as PDF, Word, Excel or Web Link.

Personal Dress and Hygiene

• Do employees wear proper uniforms, including appropriate shoes?

  Yes

  No

  N/A

• Is a hair restraint worn?

  Yes

  No

  N/A

• Are fingernails kept short, unpolished and clean?

  Yes

  No

  N/A

• Is jewelry limited to a watch, simple earrings and a plain ring?

  Yes

  No

  N/A

• Are hands washed or gloves changed at critical points?

  Yes

  No

  N/A

• Are open sores, cuts, or splints and bandages on hands completely covered while handling food?

  Yes

  No

  N/A

• Are hands washed thoroughly using proper hand-washing procedures at critical points?

  Yes

  No

  N/A

• Is smoking observed only in designated areas away from preparation, service, storage, and warewashing areas?

  Yes

  No

  N/A

• Are eating, drinking, or chewing gum observed only in designated areas away from work areas?

  Yes

  No

  N/A

• Do employees take appropriate action when coughing or sneezing?

  Yes

  No

  N/A

• Are disposable tissues used and disposed of when coughing or blowing the nose?

  Yes

  No

  N/A

• Are there systems in place that an employee knows to report to the supervisor if feeling unwell, diarrhoea, vomiting, jaundice and fever?

  Yes

  No

  N/A

• Is food not allowed to be in the “temperature danger zone” for more than 4 hours?

  Yes

  No

  N/A

• Food left out between 2-4hrs needs to be eaten immediately.

Food Handling

• Are there systems in place to inspect incoming deliveries?

  Yes

  No

  N/A

• Are there systems in place to rotate stock – First in First out?

  Yes

  No

  N/A

• Is food stored at appropriate temperatures? e.g. below 5°C for refrigerated foods

  Yes

  No

  N/A

• Is frozen food thawed under refrigeration or in cold running water?

  Yes

  No

  N/A

• Is food not allowed to be in the “temperature danger zone” for more than 4 hours?

  Yes

  No

  N/A

• Is contaminated or spoiled food disposed of appropriately?

  Yes

  No

  N/A

• Is food tasted using a proper method?

  Yes

  No

  N/A

• Are controls in place to manage cross-contamination?

  Yes

  No

  N/A

• Raw food must be separated from Ready to Eat Food.

• Separate chopping boards must be used for different foods.

• Is food handled with utensils, clean gloved hands, or clean hands?

  Yes

  No

  N/A

• Are utensils handled to avoid touching parts that will be in direct contact with food?

  Yes

  No

  N/A

• Are reusable towels appropriately sanitised before being used on food contact equipment?

  Yes

  No

  N/A

• They must be appropriately sanitised.

Food equipment and utensils

• Are all small equipment and utensils, including cutting boards, sanitized between uses?

  Yes

  No

  N/A

• After sanitisation, is there an appropriate place for utensils to be air dried?

  Yes

  No

  N/A

• Food Storage temperatures?

• Systems used to dispose of food that has been contaminated or spoiled?

• Incoming Food inspections – Rotation of stock – First in First out?

• Are work surfaces clean to sight and touch?

  Yes

  No

  N/A

• Are work surfaces washed and sanitized between uses?

  Yes

  No

  N/A

• Are thermometers washed and sanitized between each use?

  Yes

  No

  N/A

• Is the can opener clean to sight and touch?

  Yes

  No

  N/A

• Are drawers and racks clean?

  Yes

  No

  N/A

• Is small equipment inverted, covered or otherwise protected from dust or contamination when stored?

  Yes

  No

  N/A

Cleaning and Sanitizing

• Is the three-compartment sink used?

  Yes

  No

  N/A

• Is the three-compartment sink properly set up for warewashing (wash, rinse, sanitize)?

  Yes

  No

  N/A

• Is a chlorine test kit or thermometer used to check the sanitizing rinse?

  Yes

  No

  N/A

• Are the water temperatures accurate?

  Yes

  No

  N/A

• If heat sanitizing, are utensils allowed to remain immersed in 170°F water for 30 seconds?

  Yes

  No

  N/A

• If using a chemical sanitizer, is it at the proper dilution?

  Yes

  No

  N/A

• The water is clean and free of grease and food particles.

  Yes

  No

  N/A

• After utensils are sanitised, are they dried in an appropriate area and only stored once completely dried?

  Yes

  No

  N/A

• Are wiping cloths stored in a sanitizing solution while in use?

  Yes

  No

  N/A

Garbage Storage and Disposal

• Are kitchen garbage cans clean?

  Yes

  No

  N/A

• Are garbage cans emptied as necessary?

  Yes

  No

  N/A

• Are boxes and containers removed from the site?

  Yes

  No

  N/A

• Is the loading dock and the area around the dumpster clean?

  Yes

  No

  N/A

• Is the dumpster closed?

  Yes

  No

  N/A

Pest Control

• Are screens on open windows and are doors in good repair?

  Yes

  No

  N/A

• Is there no evidence of pests present?

  Yes

  No

  N/A

• Inspector

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• Complete Name and Signature of Inspector:

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