Information
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Audit Title
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Document No.
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Client / Site
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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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Date and time of visit:
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Manager in charge:
1. Handwashing
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Hand washing sink properly working?
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Hand sinks stocked with paper towels, antibacterial soap, sanitizer and blue gloves available, hand wash poster on wall, clock etc
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Hand washing procedures followed as per standards: duration, steps, nail brush use etc
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Free from obstruction (including basin).
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Hand washing sink clean: no evidence of other use different to hand washing?
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Employees hand washing when required
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Hand washing hot water temp not above 55c (safety risk)
2. Health Violations
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Follow up actions documented.
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All or Any Health department violations failures not amended within 10 days or specific date
3. Temperature Control
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All hot PHF’s above min temperature (63min)
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Temperature checks on the Link are completed accurately and on time, no more than 4 missing temperatures outside of the 4hr window from the Log opening in a 30 day window.
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All cold PHF’s below max temp: PHF in coolers, milk in coffee machine, soft serve...
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1 approved and calibrated thermometer available
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Temperature checks on the Link are completed accurately and on time.
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All cold PHF’s below max temp: PHF in coolers, milk in coffee machine, soft serve...
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1 approved and calibrated thermometer available
4. Sanitizing
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WRS process properly followed (small-wares sanitised for min 1 min)
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Sanitiser buckets approved and properly labelled
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Sanitiser solution 100-200ppm
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All open stations have designated sanitiser solution
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All clothes submerged (at least 50%) and approved
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Sanitizer test strips readily available and in date<br><br>All open stations have accessible sanitizer solutions at proper PPM (100-200) with correct color wipe cloth(s) immersed in solution.
5.Hot Water
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Main sinks meet hot water 49-55 if failure, wait 15mins before measuring temperature
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Hand wash sink hot water temp is 38-55, if failure, wait 15mins before measuring temperature again.
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Add drawing
6. Shake Machine/Soft Serve
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No buildup evident in carburetor tube.
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All required brushes present, clean, stored properly and in good repair.
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Kay 5 sanitiser or approved equivalent available
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Food grade lube available and within date
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Blender/spindle area free of dried shake mix buildup.
7. Approved Product
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No unapproved food present in the restaurant
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No unapproved chemicals present in the restaurant
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No unapproved equipment present in the restaurant
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No unapproved small-wares / tools present in the restaurant
8. Time Control
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Potentially hazardous foods held at room temperature marked with the proper hold time and discarded when expired. (Allow 10mins if no one on board, not to use).
9. Cross Contamination
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All Vegetable slicing equipment clean
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No burnt tongs, or cracked small wares
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Interior of ice machine is clean and ice not used as storage for other items
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Ice scoop is clean and properly stored in a pan
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Correct tongs in use: frozen vs cooked items
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No tongs in contact with food inside freezers / Coolers
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No evidence of new and old product mix
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Allergen disclaimer and content poster available on front counter
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Allergen disclaimers available at least 1 on front door, DT menu, DT windows
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Allergen BOH training poster completed with: list of products, hospital route map, all employees signatures
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All Allergen storage areas labelled with appropriate disclaimer
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Min of 1 POS sticker for cashier reference in case of Guest questions
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Small wares used for allergen product identified as per Ops Alert
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Designated labelled sanitiser Allergen bucket.
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All dirty Allergen small wares separated from the rest of the small wares
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No other evidence of cross contamination
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 available on file in restaurant
11. Cook-outs
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Beef cookout performed at least 3times per day (4 times for late opening)
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Beef cookouts must be completed within 2hr window of log opening
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There can be no more than 3 missed / late events with action plans in a 30 day window.<br><br>Action plan or not 4 missed cookout events is a FSC
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No registered Temperatures out of range.
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MIC can demonstrate full cookout procedure.
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Beef cross contamination procedures in place and followed.
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Beef cross contamination procedures in place and followed.
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At least 2 designated cooked beef probes available
12. Other Critical Violations
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No evidence of communicable diseases involving team members (e.g., cold, flu, stomach disorders).
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No evidence of water back-up in the kitchen
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No cleaning products / chemicals improperly labeled or stored by food.
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Yellow wipe cloths used ONLY in restrooms.
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Only yellow tools, yellow wipe cloths and yellow scrub pads (optional) stored in restroom caddy.
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Serv safe certification available and in use for MIC
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Roof in good repair in all preparation and storage areas
Other Observed Criticals (not listed above)
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List other critical violations observed that are NOT listed above
Visit Summary
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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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Overall visit comments:
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Auditor Signature
Acknowledgement
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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. You are also acknowledging that critical violations are a violation of company policy and that you may be subject to disciplinary action up to and including termination for any negative findings contained in this report.
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Manager in Charge Signature
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