Kitchen Food Safety Inspection

• Audit Title

• Conducted on

  Date

• Prepared by

• Location
  Address

• Instructions:
  -------------------------------------
  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

• Employees wear clean uniforms, shoes, and adequate hair restraints

  Yes

  No

  N/A

• Fingernails are short, unpolished, and clean (no artificial nails)

  Yes

  No

  N/A

• Jewelry is limited to a plain ring, plain earrings (no dangling)

  Yes

  No

  N/A

• Hands with open wounds, scabs, or bandages are completely covered with a disposable glove while handling food

  Yes

  No

  N/A

• Eating, drinking, or chewing gum is allowed only in designated areas

  Yes

  No

  N/A

• Employees follow Rules regarding tobacco products on premises

  Yes

  No

  N/A

• Hands are washed properly, frequently, and at appropriate times

  Yes

  No

  N/A

• Hand sinks are stocked with soap, disposable towels, warm water, and hand washing signs are posted

  Yes

  No

  N/A

• Employee restrooms are operational and clean

  Yes

  No

  N/A

• Employees do not have any signs of communicable disease

  Yes

  No

  N/A

Food Preparation and Handling

• Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water

  Yes

  No

  N/A

• Thawed food is not refrozen

  Yes

  No

  N/A

• Preparation is planned so ingredients are kept out of the temperature danger zone<br>

  Yes

  No

  N/A

• Food is tasted using the proper procedure

  Yes

  No

  N/A

• Procedures are in place to prevent cross-contamination

  Yes

  No

  N/A

• Food is handled and served with suitable utensils, such as disposable gloves or tongs

  Yes

  No

  N/A

• Food is prepared in small batches to limit the time it is in the temperature danger zone<br>

  Yes

  No

  N/A

• Food is cooked to the required safe internal temperature for the appropriate time using a calibrated thermometer

  Yes

  No

  N/A

• Hot holding unit is pre-heated and food is held at 140° F or above

  Yes

  No

  N/A

• Hot holding units are not used to reheat or cook foods

  Yes

  No

  N/A

• Cold holding unit is pre-chilled and food held at 41° F or below

  Yes

  No

  N/A

• Proper cooling procedures are used

  Yes

  No

  N/A

• All food is properly covered, wrapped, labeled, and dated

  Yes

  No

  N/A

• Temperature of all refrigerated equipment is monitored and and documented at the beginning and end of each day

  Yes

  No

  N/A

• Fruits and vegetables are properly washed to prevent foodborne illness

  Yes

  No

  N/A

• Appropriate food temperatures are maintained and contamination is prevented during transportation, if applicable

  Yes

  No

  N/A

• Procedures are followed for recalled food products, when applicable

  Yes

  No

  N/A

• Thermometers are cleaned and sanitized after each use

  Yes

  No

  N/A

• Thermometers are calibrated and used properly

  Yes

  No

  N/A

Receiving and Storage

• Temperature of dry storage area is between 70 ºF and 82 ºF

  Yes

  No

  N/A

• All food and paper supplies are stored 6 inches off the floor

  Yes

  No

  N/A

• All food is labeled with delivery date and/or pack date

  Yes

  No

  N/A

• Food containers are in good condition and open bags of food are stored in labeled containers with tight fitting lids

  Yes

  No

  N/A

• The FIFO (First In, First Out) method of inventory management is used

  Yes

  No

  N/A

• Chemicals are clearly labeled and stored away from food and food-related supplies

  Yes

  No

  N/A

Sanitizing Equipment, Utensils and Facilities

• Three-compartment sink is properly set up for washing

  Yes

  No

  N/A

• Water is clean and free of grease and food particles

  Yes

  No

  N/A

• The chemical sanitizer is mixed correctly and a sanitizer strip is used to test chemical concentration

  Yes

  No

  N/A

• Equipment and utensils are allowed to air dry

  Yes

  No

  N/A

• Wiping cloths are stored in sanitizing solution while in use

  Yes

  No

  N/A

• All work surfaces, small equipment and utensils are cleaned and sanitized after use

  Yes

  No

  N/A

• Large equipment is cleaned and sanitized routinely

  Yes

  No

  N/A

• Exhaust hood and filters are clean

  Yes

  No

  N/A

Pest Control

• Kitchen garbage cans are clean and sanitized

  Yes

  No

  N/A

• Loading dock area and dumpsters are clean and odor free

  Yes

  No

  N/A

• Outside doors are closed and fly fans are operational

  Yes

  No

  N/A

• Kitchen facility is free of any evidence of pests

  Yes

  No

  N/A

• Corrective action has been implemented to eliminate pests

  Yes

  No

  N/A

• Inspected by:

  Sign