Food Safety Audit
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Store Number
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Conducted on
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Prepared by
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Location
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Evaluator
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Manager Present
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Store Manager
FSE Questions
Food Safety Risk Factors
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All products dated as per Domino's shelf-life guide and product standards and not expired
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Calibrated thermometers in use
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All cooked product temperatures 165°F /74°C or above
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All refrigerated product must be held at 41°F/5°C or lower
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Frozen products are thawed under refrigeration
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All food products are fully protected from cross-contamination and covered in prep, dry, and cold storage
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Pest control services completed, report available for review and no unapproved pesticides present
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No evidence of pests
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Store personnel following hair and hygiene practices
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All hand sinks properly stocked
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Hand washing and sanitizing
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Hot bags clean and well maintained
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All food-contact surfaces clean and sanitized
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All food-contact surfaces in good repair
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Sanitizer in-use and at proper concentration or temperature as applicable, including warewashing and sanitizer buckets/bottles
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Current Food safety certification available as required
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Products purchased from approved suppliers
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Eating and drinking in back of house
Cleanliness
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Makeline clean
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Walk-in cooler clean
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Other refrigeration and beverage units clean
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Freezer units clean
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Refrigeration and freezer gaskets maintained clean
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Oven and oven hood clean
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Hot rack and hot holding cabinets clean
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Hand wash sinks clean and used only for hand washing
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Dishwashing area and equipment clean
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Floors and drains are clean
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Walls, doors, and baseboards clean
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Ceiling tiles, vents, lights and light covers clean
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Storage equipment clean
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Other non-food contact surfaces clean
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Dough equipment clean
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Front counter clean
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Restrooms clean and sanitary
Maintenance
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Makeline in good repair
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Walk-in cooler in good repair
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Other refrigeration and beverage units in good repair
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Freezer units in good repair
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Refrigeration and freezer gaskets in good repair
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Oven and oven hood in good repair
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Hot holding equipment in good repair
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Hand wash sink in good repair
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Dishwashing area and equipment in good repair
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All interior and exterior trash cans (including dumpster area) in good repair and pest proof
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Floors and drains in good repair
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Walls, doors, and baseboards in good repair
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Ceiling tiles, vents, lights and light covers in good repair
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Storage equipment in good repair
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Other non-food contact surfaces in good repair
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Dough equipment in good repair
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Front counter in good repair
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Restroom and fixtures in good repair
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No temporary repairs
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Backflow devices and air gaps/breaks present
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Cleaning tools and equipment are in good repair
Storage
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All prepped food products stored in separate containers
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Food must be fully thawed prior to use
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All food, equipment, packaging, and food contact items are stored off the floor and protected from contamination
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Working thermometers in walk-in cooler, makeline, beverage cooler, or other refrigeration units
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Chemicals properly labeled; correct use of sanitizer and detergent
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Wiping cloths are properly stored
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Proper storage of personal food and personal items
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Frozen products are solid to the touch
Knowledge
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Knowledge of health of food handlers and personal hygiene
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Regulatory or Local Health inspections: knowledge of procedure
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Knowledge of employee health policy
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Temperature logs are available and complete with corrective actions
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Disease Control and Emetic Event kit and Plan
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Ceramic, glass or glass breakage procedure in place
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Sanitation schedule and plan in place
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SDS available for all chemicals in the store
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Food safety standards or reference guide available
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Allergen policy available
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Liability Insurance
Critical Violations
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All practicable measures to eradicate and prevent the harborage of pests
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Maintain the food premises, fixtures, fittings, and equipment to the required standard of operating
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Ensure the public is adequately protected
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Maintain the integrity of product quality and ensure safety
