JARS By Fabio Viviani Audit

1.1 The most recent health department inspection report is available, and evidence is available that corrective actions against any Health Authority critical non-conformances has been completed.

1.2 At least 1 manager must have Food Protection Manager Certification certificate on file and within 3 years of issue date. Restaurant team must have appropriate food safety certification on file where required by regulation.

1.3 Current JARS approved Food Safety Compliance Checklist (FSCC) must be completed and retained for at least 30 days.

1.4 Current JARS approved Weekly Pest Walk checklist must be completed and retained.

1.5 Team Member food safety training records available and current.

1.6 JARS Employee Health Standard is posted visibly for employees.

2.1 (s) Team member must not be observed working with symptoms of illness or infection.

2.2 Team members meet grooming and personal hygeine standards.

2.3 (s) Gloves & blue or brightly colored (non-flesh colored) bandages are available in the restaurant and used correctly.

2.4 (s) Proper hand-washing procedures followed.

2.5 (s) Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs.

3.1 (s) Only approved ingredients or food evident.

3.2 Only approved equipment and smallwares in use.

4.1 Food and packaging are properly stored and in good condition; damaged or donated products are segregated; team member food/medication segregated.

4.2 Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air-dried, in good repair, and held properly when in use.

4.3 (s) Cross contamination, or conditions that could lead to cross contamination must not be present.

5.1 (s) Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available.

5.2 (s) Equipment is properly cleaned and free of excess debris, buildup.

5.3 (s) Wiping cloths used and stored properly in a sanitizer bucket with correct concentration.

5.4 Cleaning supplies (e.g. mops, mop bucket, etc.) must be available and stored clean.

5.5 Non-food contact surfaces are clean and in good repair.

5.6 Floors, walls, and ceilings are clean, cleanable, and in good repair.

5.7 Air vents and exhaust vents are clean and in good repair.

5.8 Gaskets on refrigeration/freezer units, ice machines, or any other equipment that has gaskets are clean and in good repair.

5.9 Lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared.

5.10 Trash receptacles are of sufficient availability, capacity, cleaned, and maintained properly.

5.11 Dumpster area is free of debris and odor, maintained clean and in good repair.

6.1 (s) Thermometers in use are calibrated.

6.2 (s) Cold Temperature Controlled for Safety (TCS) Foods must be held < 41°F.

6.6 (s) Ingredients and products must be held correctly, within hold times or expiration date, rotated properly, and labeled correctly.

6.7 (s) Spoiled foods or ingredients are not in use and not for sale.

6.8 Frozen foods are thawed correctly.

6.10 (s) Restaurant has electric power.

7.1 Cold holding and storage equipment temperature meets standard, is functioning properly, and needs no repair.

7.3 Three-compartment sink, prep sink, is functioning properly and needs no repair.

7.4 Other equipment in use is functioning properly and needs no repair.

7.5 Hot water is plumbed to hand wash and restroom sinks must dispense hot water > 100°F.

8.1 Approved chemicals are properly labeled and stored, and handled correctly.

9.1 (s) Pest Activity not present.

9.2 Pest control devices evident and installed, maintained properly; service is evident and by an approved Pest Management Professional Vendor.

9.3 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions, including outside storage sheds and landscaping.

10.1 (s) Hot water > 120°F is available in the kitchen as measured at any sink providing hot water other than a handwash sink.

10.2 Back flow prevention devices present at every sink.

10.3 (s) Minimum of one functioning toilet available in the facility.

10.4 Plumbing in good repair.

10.5 (s) Mop sink, grease, and sink traps or drains not clogged and functioning properly.