Title Page

  • Kitchen Inspection

  • What kind of Audit

  • Conducted on

  • Location
  • Name of Person in Charge from Company

  • Signature Restaurant representative

  • Prepared by

  • Auditor's Signature

1 Food Safety Documentation

Food Safety Documentation

  • 1 Do you have a food safety quality assurance program in place?

  • 2 Most Recent health department/AGA audit is on file for review and all noted deficiencies have been corrected?

  • 3 Are the Green Cards up to date?

  • 4 Refrigerator/Chiller and Freezer logs on file, for each unit for 3 months?

  • 5 Is there an adequate food safety training available and enforced? Evidence of training records?

Pest Control

  • 6 Pest elimination log is current, on file and available for review and all noted deficiencies have been corrected?

  • 7 Is the service of a certified Pest Control Operator (3rd party) being used?

  • 8 Traps or devices are tamper-proof and secured?

  • 9 Is there a fly control system in place?

Back Dock Area

  • 10 Back Dock Area and Entry way are Insect and Rodent Free?

  • 11 Back Dock and Dumpster Area are clean and organized?

  • 12 Back Dock area and Dumpsters are in good Condition?

Receiving

  • 13 Proper receiving procedures in place?

  • 14 Are trucks cleanliness and temperatures being checked at Random?

  • 15 Are food deliveries being checked and stored in reasonable time?

Storage

  • 16 FIFO being applied in storage area?

  • 17 Evidence of expired / damaged / open items in stock?

  • 18 All food & beverage items are stored, shelved correctly (FIFO) and placed a minimum of 6 inches (15 cm) off the floor?

2 Kitchen Equipment General

Water and Hand wash sinks

  • 19 Sufficient, properly located hand-wash sinks in the production area?

  • 20 Are the hand sinks well equipped?

  • 21 Is there adequate potable water?

Garbage bin and collection

  • 22 Adequate garbage containers in use and with covers?

  • 23 Is the garbage disposal frequency sufficient

  • 24 Are proper (fitting) plastic liners being used?

  • 25 Are the garbage bins regularly being sanitized?

Hood and Ventilation

  • 26 Exhaust hood and duct-work system are professionally cleaned and maintained (frequency & documentation)?

  • 27 Is the ventilation adequate?

Ice machine

  • 28 Ice Machine is clean and organized?

  • 29 Is the Ice Machine in good condition?

Dishwasher / 3 compartment sink

  • 30 Dish machines are operating correctly? (final rinse temprature or chemical concentration?)

  • 31 Are the chemicals correctly stored, dispensed from a closed calibrated system and properly separated from all food, food production and area's utensils or supplies?

  • 32 Is the 3 compartment sink set up correctly?

  • 33 Is the plumbing properly installed & maintained?

  • 34 Are drains/grease traps covered and clean?

Beverage Dispenser

  • 35 Beverage dispenser clean?

  • 36 Soda bag and box racks are maintained, cleaned and organized?

3 Food Production Area

Floors

  • 37 Food production/storage floors are clean and from the right material?

  • 38 Food production/storage floors in good condition?

  • 39 Are there sufficient drains?

  • 40 Are the drains in good condition, clean and properly sealed?

Walls

  • 41 Food production/storage walls clean and made from the right material?

  • 42 Food production/storage walls in good condition?

Ceiling

  • 43 Food production/storage ceilings clean and from the right material?

  • 44 Food production/storage ceilings properly sealed against the walls?

Windows and Doors

  • 45 Doors and Windows, clean and in good condition, close automatically?

  • 46 Outer openings protected with proper screens and clean?

Pest Control

  • 47 Poison bait stations are not present in any food production, food service, food storage or food transportation areas of operation?

  • 48 There is no evidence of presence of flies, birds, cockroaches, other insects, mice rats or other pests?

Lighting

  • 49 Food & Beverage area has adequate lighting?

  • 50 The lights are clean, maintained and properly shielded light to protect food and associates from shattered glass?

4 Kitchen Equipment Fridges / Freezers

Refrigerators

  • 51 There are no signs of condensation dripping directly on food items in refrigerators/chillers and freezers?

  • 52 The refrigerators are clean and organized?

  • 53 Refrigerators maintain the required temperatures and have accurate internal thermometers present? (in good condition)

  • 54 Previously prepared products not held over 7 days?

  • 55 Food items stored correctly according to standards (RTE up, raw below)? (point value times 3)

Freezers

  • 56 There is no sign of accumulated ice in interior?

  • 57 The freezers are clean and organized?

  • 58 Freezers in good working condition?

  • 59 Disposable plastic containers are not re-used for storage of food products within kitchens?

  • 60 Food items are not served past the manufacturers "sell by" date?

  • 61 Food items produced on the property or in production are labeled and dated?

5 Kitchen equipment Hot Side

Stoves

  • 62 Stoves clean and organized?

  • 63 Stoves in good working condition?

Grill / Flat tops

  • 64 Grills / Flat tops in clean and organized?

  • 65 Grills / Flat tops in good working condition?

Ovens / Microwaves

  • 66 Oven(s) / Microwaves clean and organized?

  • 67 Oven(s) / Microwaves in good working condition?

Bain Marie

  • 68 Are the Bain Marie's clean and organized?

  • 69 Are the Bain Marie's in good working condition?

Logs

  • 70 Temperature logs of hot equipment and maintenance logs available?

6 Kitchen Procedures

Logs

  • 71 Potentially Hazardous Food Temperature Logs for cooking and holding food items are completed and on file for the past 3 months? <br>

  • 72 Potentially Hazardous Food Temperature Logs for reheating food items are completed and on file for the past 3 months? <br>

  • 73 Cooling of Foods Temperature Logs are completed and on file for 3 months?<br>

  • 74 Proper defrosting procedures / temperature recording being applied?

  • 75 A self-inspection program related to food safety is completed monthly? Documentation?<br>

  • 76 Food and beverages are dated with date received to insure the proper implementation of the FIFO principles in food production and storage areas? <br>

  • 77 Hot potentially hazardous food items are maintained at or above 135°F (57°C) ? <br>

  • 78 Cold potentially hazardous food items are maintained at or below 41°F (5°C)? <br>

Procedures

  • 79 Hygiene Procedures are posted?

  • 80 Are colored cutting board procedures posted and in place?

  • 81 Are cutting boards regularly sanitized/cleaned during production?

  • 82 Are knives and other utilities regularly/sufficiently being cleaned/sanitized during production?

  • 83 Proper fruit and vegetable washing procedures being applied?

  • 84 Cleanliness of the slicer?

  • 85 Cleanliness of the can opener?

  • 86 Are the ice-cream scoops properly sanitized when in use?

  • 87 Only pasteurized liquid eggs are being used; except shell eggs for single service applications, and in food items cooked above 145°F (63°C) *If available in market, if not, regionally approved products and procedures should be in use?

7 Associate Practises

Health and Hygiene

  • 88 All staff in good health?

  • 89 All staff adhere to the personal hygiene procedures? Short clean finger nails, hair restraint etc?

Uniform

  • 90 Uniforms of all culinary associates meet standards?

  • 91 Each culinary associate must have their own accurate, bi-metallic food thermometer as part of their uniform?

  • 92 Culinary associates can demonstrate the proper procedure for calibrating their thermometers using 32°F (0°C) ice water test?

  • 93 All food items are cooked to the required internal temperatures, and culinary associates know and understand the temperature for each specific food item?

Cleaning and Best practices

  • 94 An iodine or Quaternary ammonia sanitizer-solution at the correct concentration is clearly labeled and available at all food production workstations?

  • 95 Approved wiping cloths are in use and meet standards?

  • 96 Approved wiping cloths are kept in a container of sanitizer when not in use ?

  • 97 No bare-hand contact with ready-to-eat foods is allowed?

  • 98 No evidence is found of an associate eating, drinking, chewing or smoking in food preparation or storage areas?

  • 99 Associates wash their hands regularly at hand washing sinks that meet standards?

8 Buffet Area

  • 100 Serving utensils are placed either in the food item with handles facing out or placed on a clean holder between uses?

  • 101 Buffet and equipment are clean?

  • 102 Buffet and equipment are in good condition?

  • 103 Buffet area floors, walls and ceiling are clean?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.