Title Page

  • Rest:

  • Date and Time of Audit

  • Daypart

Beverage/Shake Station

  • Beverage Station - Drink nozzles, tea nozzles and inside of ice chute clean/no mold

  • Dipper Well/Shake Station - Spindle clean, timing of water cup cleaning procedures followed

Back Line

  • Hot Holding - Temperature ≥140°f (PHF)

  • Corrective Action

  • Chicken Tender Station - Raw chicken temperature ≤ 41°f (PHF)

  • Tempered/Prepped Foods - PHF product used is in date / produce tagged 4 hrs.

  • Corrective Action

Dishes, Hands & Gloves

  • Cleaning Dishes & Utensils - Proper Sink Set-Up - Wash water (110°F), rinse, & submerged in sanitizer (200-400ppm) for<br>60 seconds (sinks re-filled if water or sanitizer is dirty)

  • Corrective Action

  • Hand Sinks - Hand sink is not blocked, used only for hand washing & fully stocked

  • Hand Washing/Hygiene - Hands washed when changing duties and between glove changes<br>Proper hand washing- using soap, hot water, and washing for 20 sec.

  • Corrective Action

  • Disposable Gloves -

  • Corrective Action

  • Disposable Gloves - Disposable gloves changed when contaminated

  • Corrective Action

Food Prep/Storage

  • Prep Sinks/Tables - Usage - Prepping food on table/sink properly cleaned/sanitized

  • Corrective Action

  • Prep Sinks/Tables - Usage - Prep sink used only for food prep

  • Corrective Action

  • Utensils/Pans - Utensils, pans, knives, cutting boards clean and in good repair

  • Utensils/Pans - Approved scoop, ice buckets (not stacked), used for ice only, clean<br>and in good repair no cracks/chips

  • Corrective Action

  • Produce Slicer/Dicer -

  • Produce Slicer/Dicer - Dicer block in good repair - no pieces missing

  • Corrective Action

  • Produce Slicer/Dicer - Slicer cutting blade in good repair – no chips in the cutting edge

  • Ice Machine/Bins -

  • Ice Machine/Bins - Lid on beverage bar ice bin

  • Ice Machine/Bins - Interior ice bin clean at drive thru

  • Corrective Action

Cold Storage

  • Walk-in Cooler, Reach-ins, Breakfast Products on Ice Baths - Product temperature ≤41°f (PHF)

  • Corrective Action

  • Walk-in Cooler, Reach-ins, Breakfast Products on Ice Baths - PHF product not out of date/stored protected from contamination

  • Corrective Action

  • Walk-in Cooler, Reach-ins, Breakfast Products on Ice Baths - Proper cooling procedures (<2” shallow pans/product depth)

  • Corrective Action

Frozen Storage

  • Walk-in Freezer/Reach-ins - Product hard frozen, PHF product not out of date

  • Corrective Action

Safe Cooking

  • Raw Product Temps - Raw beef (160ºf) , sausage (160ºf) and raw chicken products (165ºf)

  • Corrective Action

  • CharBroiler Condition - Reverberator screen not burned through/no loose wires

  • Corrective Action

General Sanitization

  • Pests - No Roaches/flies/rodents/pests evident

  • Corrective Action

  • Chemicals - Chemicals not stored with food, single service items, or at or above prep sink/clean side of 3- compartment sink

  • Corrective Action

  • Sanitizer Availability & Usage - Quat sanitizer concentration between 200-400 ppm while in use at 3-part sink, front line, backline and chicken station

  • Corrective Action

  • Employee Food/Drinks - No employee food/drinks improperly stored or in work area

  • Corrective Action

  • QA Temperature Forms - Properly completed with corrective action, working thermometer

  • Corrective Action

Restrooms

  • Restrooms Supplies - Soap, paper towels/operating hand dryer present

  • Corrective Action

  • Toilets/Fixtures Functional - Functional toilet in each restroom

  • Corrective Action

  • Toilets/Fixtures Functional - Toilet paper available

  • Corrective Action

Additional Items

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  • Mgt. Signature

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