Title Page
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Audit Title
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Conducted on
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Prepared by
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Location
Food Safety Inspection
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Instructions:
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1. Answer "Yes", "No", "N/A" for the questions below.
2. Add photos and notes by clicking on the paperclip icon.
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
4. Complete audit by providing digital signature.
5. Share your report by exporting as PDF, Word, Excel or Web Link.
Personal Hygiene
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Employees wear clean uniforms, shoes, and adequate hair restraints
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Fingernails are short, unpolished, and clean (no artificial nails)
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Jewelry is limited to a plain ring, plain earrings (no dangling)
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Hands with open wounds, scabs, or bandages are completely covered with a disposable glove while handling food
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Eating, drinking, or chewing gum is allowed only in designated areas
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Employees follow Rules regarding tobacco products on premises
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Hands are washed properly, frequently, and at appropriate times
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Hand sinks are stocked with soap, disposable towels, warm water, and hand washing signs are posted
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Employee restrooms are operational and clean
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Employees do not have any signs of communicable disease
Food Preparation and Handling
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Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water
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Thawed food is not refrozen
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Preparation is planned so ingredients are kept out of the temperature danger zone<br>
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Food is tasted using the proper procedure
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Procedures are in place to prevent cross-contamination
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Food is handled and served with suitable utensils, such as disposable gloves or tongs
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Food is prepared in small batches to limit the time it is in the temperature danger zone<br>
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Food is cooked to the required safe internal temperature for the appropriate time using a calibrated thermometer
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Hot holding unit is pre-heated and food is held at 140° F or above
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Hot holding units are not used to reheat or cook foods
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Cold holding unit is pre-chilled and food held at 41° F or below
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Proper cooling procedures are used
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All food is properly covered, wrapped, labeled, and dated
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Temperature of all refrigerated equipment is monitored and and documented at the beginning and end of each day
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Fruits and vegetables are properly washed to prevent foodborne illness
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Appropriate food temperatures are maintained and contamination is prevented during transportation, if applicable
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Procedures are followed for recalled food products, when applicable
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Thermometers are cleaned and sanitized after each use
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Thermometers are calibrated and used properly
Receiving and Storage
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Temperature of dry storage area is between 70 ºF and 82 ºF
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All food and paper supplies are stored 6 inches off the floor
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All food is labeled with delivery date and/or pack date
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Food containers are in good condition and open bags of food are stored in labeled containers with tight fitting lids
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The FIFO (First In, First Out) method of inventory management is used
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Chemicals are clearly labeled and stored away from food and food-related supplies
Sanitizing Equipment, Utensils and Facilities
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Three-compartment sink is properly set up for washing
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Water is clean and free of grease and food particles
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The chemical sanitizer is mixed correctly and a sanitizer strip is used to test chemical concentration
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Equipment and utensils are allowed to air dry
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Wiping cloths are stored in sanitizing solution while in use
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All work surfaces, small equipment and utensils are cleaned and sanitized after use
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Large equipment is cleaned and sanitized routinely
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Exhaust hood and filters are clean
Pest Control
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Kitchen garbage cans are clean and sanitized
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Loading dock area and dumpsters are clean and odor free
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Outside doors are closed and fly fans are operational
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Kitchen facility is free of any evidence of pests
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Corrective action has been implemented to eliminate pests
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Inspected by: