• Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

  • Date and time of visit:

  • Manager in charge:

1. Handwashing / Hand Sinks

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

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

  • Free from obstruction (including basin).

2. Health Violations

  • Most current health inspection report available.

  • Follow up actions documented.

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

3. Hot Water

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

4. Temperature Control

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

5. Sanitizing

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

  • Sanitizer test strips readily available.

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

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

6. Shake Machine/Soft Serve

  • No buildup evident in carburetor tube.

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

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

7. Approved Product

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

8. Time Control

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

9. Cross Contamination

  • Are required tongs available.

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

  • 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.

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

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

  • New or replacement product not mixed with old product.

10. Pest Activity

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

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

11. Cook-outs

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

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

  • 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.

12. Other Critical Violations

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

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

  • Yellow wipe cloths used ONLY in restrooms.

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

  • Drainage back-up prevented in all areas.

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:

  • Auditor Signature


  • 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.

  • Manager in Charge Signature

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