Title Page
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Kitchen Inspection
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What kind of Audit
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Conducted on
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Location
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Name of Person in Charge from Company
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Signature Restaurant representative
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Prepared by
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Auditor's Signature
1 Food Safety Documentation
Food Safety Documentation
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1 Do you have a food safety quality assurance program in place?
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2 Most Recent health department/AGA audit is on file for review and all noted deficiencies have been corrected?
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3 Are the Green Cards up to date?
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4 Refrigerator/Chiller and Freezer logs on file, for each unit for 3 months?
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5 Is there an adequate food safety training available and enforced? Evidence of training records?
Pest Control
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6 Pest elimination log is current, on file and available for review and all noted deficiencies have been corrected?
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7 Is the service of a certified Pest Control Operator (3rd party) being used?
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8 Traps or devices are tamper-proof and secured?
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9 Is there a fly control system in place?
Back Dock Area
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10 Back Dock Area and Entry way are Insect and Rodent Free?
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11 Back Dock and Dumpster Area are clean and organized?
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12 Back Dock area and Dumpsters are in good Condition?
Receiving
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13 Proper receiving procedures in place?
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14 Are trucks cleanliness and temperatures being checked at Random?
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15 Are food deliveries being checked and stored in reasonable time?
Storage
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16 FIFO being applied in storage area?
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17 Evidence of expired / damaged / open items in stock?
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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
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19 Sufficient, properly located hand-wash sinks in the production area?
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20 Are the hand sinks well equipped?
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21 Is there adequate potable water?
Garbage bin and collection
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22 Adequate garbage containers in use and with covers?
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23 Is the garbage disposal frequency sufficient
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24 Are proper (fitting) plastic liners being used?
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25 Are the garbage bins regularly being sanitized?
Hood and Ventilation
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26 Exhaust hood and duct-work system are professionally cleaned and maintained (frequency & documentation)?
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27 Is the ventilation adequate?
Ice machine
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28 Ice Machine is clean and organized?
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29 Is the Ice Machine in good condition?
Dishwasher / 3 compartment sink
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30 Dish machines are operating correctly? (final rinse temprature or chemical concentration?)
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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?
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32 Is the 3 compartment sink set up correctly?
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33 Is the plumbing properly installed & maintained?
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34 Are drains/grease traps covered and clean?
Beverage Dispenser
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35 Beverage dispenser clean?
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36 Soda bag and box racks are maintained, cleaned and organized?
3 Food Production Area
Floors
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37 Food production/storage floors are clean and from the right material?
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38 Food production/storage floors in good condition?
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39 Are there sufficient drains?
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40 Are the drains in good condition, clean and properly sealed?
Walls
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41 Food production/storage walls clean and made from the right material?
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42 Food production/storage walls in good condition?
Ceiling
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43 Food production/storage ceilings clean and from the right material?
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44 Food production/storage ceilings properly sealed against the walls?
Windows and Doors
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45 Doors and Windows, clean and in good condition, close automatically?
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46 Outer openings protected with proper screens and clean?
Pest Control
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47 Poison bait stations are not present in any food production, food service, food storage or food transportation areas of operation?
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48 There is no evidence of presence of flies, birds, cockroaches, other insects, mice rats or other pests?
Lighting
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49 Food & Beverage area has adequate lighting?
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50 The lights are clean, maintained and properly shielded light to protect food and associates from shattered glass?
4 Kitchen Equipment Fridges / Freezers
Refrigerators
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51 There are no signs of condensation dripping directly on food items in refrigerators/chillers and freezers?
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52a The refrigerators are clean and organized?
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52b The ventilation of the refrigerators are functioning well?
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52c The ventilation of the refrigerators are clean?
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53 Refrigerators maintain the required temperatures and have accurate internal thermometers present? (in good condition)
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54 Previously prepared products not held over 7 days?
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55 Food items stored correctly according to standards (RTE up, raw below)? (point value times 3)
Freezers
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56 There is no sign of accumulated ice in interior?
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57a The freezers are clean and organized?
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57b The ventilation of the freezers are functioning well?
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57c The ventilation of the freezers are clean??
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58 Freezers in good working condition?
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59 Disposable plastic containers are not re-used for storage of food products within kitchens?
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60 Food items are not served past the manufacturers "sell by" date?
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61 Food items produced on the property or in production are labeled and dated?
5 Kitchen equipment Hot Side
Stoves
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62 Stoves clean and organized?
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63 Stoves in good working condition?
Grill / Flat tops
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64 Grills / Flat tops in clean and organized?
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65 Grills / Flat tops in good working condition?
Ovens / Microwaves
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66 Oven(s) / Microwaves clean and organized?
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67 Oven(s) / Microwaves in good working condition?
Bain Marie
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68 Are the Bain Marie's clean and organized?
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69 Are the Bain Marie's in good working condition?
Logs
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70 Temperature logs of hot equipment and maintenance logs available?
6 Kitchen Procedures
Logs
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71 Potentially Hazardous Food Temperature Logs for cooking and holding food items are completed and on file for the past 3 months? <br>
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72 Potentially Hazardous Food Temperature Logs for reheating food items are completed and on file for the past 3 months? <br>
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73 Cooling of Foods Temperature Logs are completed and on file for 3 months?<br>
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74 Proper defrosting procedures / temperature recording being applied?
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75 A self-inspection program related to food safety is completed monthly? Documentation?<br>
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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>
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77 Hot potentially hazardous food items are maintained at or above 135°F (57°C) ? <br>
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78 Cold potentially hazardous food items are maintained at or below 41°F (5°C)? <br>
Procedures
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79 Hygiene Procedures are posted?
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80 Are colored cutting board procedures posted and in place?
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81 Are cutting boards regularly sanitized/cleaned during production?
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82 Are knives and other utilities regularly/sufficiently being cleaned/sanitized during production?
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83 Proper fruit and vegetable washing procedures being applied?
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84 Cleanliness of the slicer?
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85 Cleanliness of the can opener?
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86 Are the ice-cream scoops properly sanitized when in use?
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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
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88 All staff in good health?
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89 All staff adhere to the personal hygiene procedures? Short clean finger nails, hair restraint etc?
Uniform
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90 Uniforms of all culinary associates meet standards?
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91 Each culinary associate must have their own accurate, bi-metallic food thermometer as part of their uniform?
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92 Culinary associates can demonstrate the proper procedure for calibrating their thermometers using 32°F (0°C) ice water test?
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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
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94 An iodine or Quaternary ammonia sanitizer-solution at the correct concentration is clearly labeled and available at all food production workstations?
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95 Approved wiping cloths are in use and meet standards?
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96 Approved wiping cloths are kept in a container of sanitizer when not in use ?
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97 No bare-hand contact with ready-to-eat foods is allowed?
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98 No evidence is found of an associate eating, drinking, chewing or smoking in food preparation or storage areas?
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99 Associates wash their hands regularly at hand washing sinks that meet standards?
8 Buffet Area
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100 Serving utensils are placed either in the food item with handles facing out or placed on a clean holder between uses?
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101 Buffet and equipment are clean?
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102 Buffet and equipment are in good condition?
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103 Buffet area floors, walls and ceiling are clean?
