Food Safety Top 12 Walk Thru

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Date and time of visit:

  Date

• Manager in charge:

1. Handwashing / Hand Sinks

• Hand sinks stocked with paper towels, antibacterial soap, sanitizer and 2 glove racks.

  Yes

  No

  N/A

• Hands correctly washed at least once per hour (or more frequently if needed).

  Yes

  No

  N/A

• Free from obstruction (including basin).

  Yes

  No

  N/A

2. Health Violations

• Most current health inspection report available.

  Yes

  No

  N/A

• Follow up actions documented.

  Yes

  No

  N/A

• All non-critical & critical violations corrected and maintained.

  Yes

  No

  N/A

3. Hot Water

• All sinks meet hot water requirements and in good repair.

  Yes

  No

  N/A

4. Temperature Control

• Temperature checks in the coil book are completed accurately and on time.

  Yes

  No

  N/A

5. Sanitizing

• Approved, properly labeled containers/spray bottles used for sanitizer solution.

  Yes

  No

  N/A

• Sanitizer test strips readily available.

  Yes

  No

  N/A

• Shift responsible person can demonstrate proper use of sanitizer test strips.

  Yes

  No

  N/A

• All open stations have accessible sanitizer solutions at proper PPM (50-200) with correct color wipe cloth(s) immersed in solution.

  Yes

  No

  N/A

6. Shake Machine/Soft Serve

• No buildup evident in carburetor tube.

  Yes

  No

  N/A

• All required brushes present, clean, stored properly and in good repair.

  Yes

  No

  N/A

• Blender/spindle area free of dried shake mix buildup.

  Yes

  No

  N/A

7. Approved Product

• All food, packaging and chemicals in use listed in the Approved Brands List ( ABL) unless specified in OPS manual.

  Yes

  No

  N/A

8. Time Control

• Potentially hazardous foods held at room temperature marked with the proper hold time and discarded when expired.

  Yes

  No

  N/A

9. Cross Contamination

• Are required tongs available.

  Yes

  No

  N/A

• Cooked and raw product tongs kept separate and stored so that handles do not touch cooked or raw product.

  Yes

  No

  N/A

• All tongs, knives, PHU pans, shake spindle, iced coffee stainless mixing cup, other utensils and specified broiler parts are W/R/S every 4 hours when in use.

  Yes

  No

  N/A

• Shift responsible person can explain system of 4-hour change out of tongs, pans, utensils and specified equipment.

  Yes

  No

  N/A

• Only blue (in clean, sanitizes smallware) and Lift-n-Grip (stored on top of bag) tongs stored in meat well.

  Yes

  No

  N/A

• New or replacement product not mixed with old product.

  Yes

  No

  N/A

10. Pest Activity

• Restaurant free of insects, live or dead rodents, visible rodent droppings or nesting birds.

  Yes

  No

  N/A

• Most recent pest control operator report on file in restuarant.

  Yes

  No

  N/A

11. Cook-outs

• Shift responsible person can correctly demonstrate beef cook-out.

  Yes

  No

  N/A

• Beef cook-out performed & recorded at least 3 times per day (4 times/day for late night or 24 hour restaurants).

  Yes

  No

  N/A

• No more than 3 cook-outs missed or corrective action not taken in a 30 day window / any missed cook-out hilighted and initialed by supervisor running next shift.

  Yes

  No

  N/A

12. Other Critical Violations

• No evidence of communicable diseases involving team members (e.g., cold, flu, stomach disorders).

  Yes

  No

  N/A

• No cleaning products / chemicals improperly labeled or stored by food.

  Yes

  No

  N/A

• Yellow wipe cloths used ONLY in restrooms.

  Yes

  No

  N/A

• Only yellow tools, yellow wipe cloths and yellow scrub pads (optional) stored in restroom caddy.

  Yes

  No

  N/A

• Drainage back-up prevented in all areas.

  Yes

  No

  N/A

Other Observed Criticals (not listed above)

• List other critical violations observed that are NOT listed above

Visit Summary

• Overall visit comments:

• Total number of food safety opportunities identified:

  Select None 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18 19 10

  • None
  • 1
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  • 3
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  • 5
  • 6
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 10

• Auditor Signature

  Sign

Acknowledgement

• 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.

  I Agree

  I Disagree

• Manager in Charge Signature

  Sign