C4C ref RD=audits
-
Premise Name
-
Croydon
-
Ryan Docherty
-
Heah Chef to be completed once a week
-
Date:
Hygiene
-
Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination
-
Employees wearing clean outer garments
-
Hair of employees is properly confined
-
Employees in good health with no open cuts or sores
-
Clothing and personal effects stored away from products in a proper manner
Sanitary Facilities
-
Toilet facilities, both public and staff are clean, well maintained and in proper working order
-
Self closing doors for toilet and dressing room working properly
-
Toilet tissue dispensers full. Sanitary napkin disposal unit available.
-
Single service soap and towel dispensers operable and full
-
Ventilation provided and in proper working order
-
Separate hand washing basin in each area with required supplies
Water and Sewage
-
All sinks are fully operable with hot and cold water at each faucet
-
All sinks drain properly. Floor drains and sink in good order
-
Plumbing in good repair
Floors, Wall, Ceilings, Lighting and Ventilation
-
Floors clean, well maintained and in good repair
-
Walls, ceilings and windows clean. Well maintained and in good repair
-
Adequate lighting and ventilation provided throughout the facility
-
Light fixtures have approved safety covers
-
Exhaust ventilation filters are clean and well maintained
Equipment and Utensils
-
Food contact surfaces washed, rinsed and sanitised before using, at least every 4 hours when not in use
-
Non-Food contact surfaces visibly clean and in good repair
-
All equipment (i.e.) stoves, grilld, refrigerators, tables, sinks, ect. cleaned and well maintained
-
Inoperable equipment has been repaired, replaced, or removed from facility
-
Multi- service utensils are being washed and sanitised by one of the following methods:
- hand washed in a two or three compartment sink (wash-rinse-sanitise)
- dish washing machine warewashing (low temp rinse water) with chemical sanitiser in solution
- dish washing machine warewashing (high temp rinse water) reaches at least 179F/82 degrees for 10 seconds
-
Single service utensils are properly stored and dispensed
-
All multi-service utensils are clean, properly stored, maintained and dispensed
-
Damaged or unapproved utensils have been repaired or replaced
Ware Washing
-
High-temp dish machines minimum washing temp of 151°F/66°C rinse temp 179°F/82°C for 10 seconds
-
Low-temp dish machine minimum wash and rinse temp of 130°F to 150°F/50°C to - 66°C. with chlorine sanitizer solution at a Minimum 100ppm.
-
Pocket thermometers and sanitizer test kit readily available to verify temperatures and concentrations.
-
Wiping clothes clean, sanitized, stored and maintained properly
Garbage and Waste
-
Trash containers are lined with insect and vermin-proof disposable plastic bag at all times.
-
Plastic bags are tied before being placed in outside trash bin. Bin lids are kept closed.
-
Outside premises and refuse areas are clean, sanitized, illuminated by light and well maintained.
-
Frequency of garbage removal adequate to maintain premises in a sanitary condition.
Pest Control
-
Adequate protection against the entrance of insects, vermin, rodents, dust and fumes.
-
Outside doors and screen doors are self-closing and closures are in acceptable working order.
-
Keep all areas free of debris, moisture, and visable soil and well lit.
-
Working with a licensed pest control company.
Items Critical to Food Safety
-
Food is purchased ONLY from approved sources
-
Food is inspected when received and found to be free from contamination, adulteration, and spoilage.
-
Refrigerated food is received and stored at 4°C/40°F or colder
-
All food is stored a minimum 6” off the floor and 2”away from the walls
-
All food is labeled, dated and stored in leak proof packaging or food grade containers
-
All food is protected from dirt, unnecessary handling, over-head leakage and other forms of contamination
-
Prepared and ready to eat food are stored above and away from raw foods
-
An accurate thermometer, approved for measuring food temperatures, is readily available and is being used to verify internal food temperature on a daily basis
-
Restrooms are not used for storage of food, equipment or non-washroom supplies
-
All paper products are stored in a manner so as to protect them from contamination
-
Thawing of food using one or more of the following acceptable methods:
- Yes
- No
- N/A
-
Thawed food items must not be refrozen. Cooked or processed foods may be refrozen
-
Separate raw foods from ready-to-eat foods during storage and handling
-
Maintain separation of ready-to-eat foods from raw foods during preparation and from surfaces and utensils
-
Food handlers use proper utensils to minimize direct hand contact with raw, cooked or prepared foods
-
Hands are properly washed before and after handling food
-
Foods are cooked to minimum internal temperatures:
- Yes
- No
- N/A
-
Unpackaged food, which have been served or returned are discarded
-
All food is protected from potential contamination
-
Foods are dispensed and/or disposed in an approved manner
-
High acid food are prepared and stored in corrosion resistant containers and equipment
-
Signed off by
Approval
-
Date and time of approval
-
Approver's signature
