Audit
Employees wear clean and proper clothing, including closed-toe shoes
Effective hair restraints, such as a hairnet or hat, are properly worn
REFERENCE: Hairnet is properly worn.
[This is an example of how you can use iAuditor to include best practice reference images in your templates to assist with inspections]
Hands are washed properly, frequently, and at appropriate times
Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage
Staff beverages have lids and are kept where they cannot spill onto foods
Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves
Hand sinks are stocked with soap, disposable towels, and warm water
Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use
Frozen food is thawed under refrigeration, in the microwave, cooked to a proper temperature from a frozen state, or in cold running water
Food is handled with suitable utensils, such as single-use gloves or tongs
Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils or the floor
Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.
Refrigerator and freezer units are clean and neat
Refrigerator temperature is at or below 41°F
Food is protected from contamination
All food is stored 6-8 inches off the floor
Food is stored in the original container or a food grade container
There are no bulging or leaking canned goods
Food is protected from contamination
Chemicals are clearly labeled and stored away from food
Utensils and equipment are cleaned and sanitized between uses
Work surfaces and utensils are clean
Food cart or container used to transport food is cleaned daily
Thermometer is cleaned and sanitized between uses
Can opener is clean
Three-compartment sink is properly set up for ware washing or dish machine is working properly
Water temperatures are correct
Smallware and utensils are allowed to air dry
Kitchen garbage cans are clean and emptied as necessary
Boxes and containers are removed from the site
No evidence of pests is present
Recommendations
