M1 Audit 2.0

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Line-Up (Name/Schedule)

• M1

Full Serve

• M2 Host

• Server 1

• Server 2

• Server 3

• Server 4

• Server 5

Self Serve

• How many blocks do you have for SS?

• How many blocks do you need for breaks?

• How many blocks are available for cleaning? What cleaning will the blocks be used for?

• M2 Bagger

• Orders

• Window

• Register 1

• Register 2

• Register 3

• Register Bagger

Kitchen

• How many blocks do you have for Kitchen?

• How many blocks do you need for breaks?

• How many blocks are available for cleaning? What cleaning will the blocks be used for?

• M2 Kitchen

• Screens 1

• Screens 2

• Screens 3

• Breader

• Tickets

• Prep

• Dishroom

• Biscuits

Timers Check 1

• Do all kanbans have dial brackets? If no, who is on timers and what was the coaching?

  Yes

  No

  N/A

• Are timers running for all kanbans in warmers? If no, who is on timers and what was the coaching?

  Yes

  No

  N/A

• Taste and temp product. Do results match remaining time on timer? If no, who is on timers and what was the coaching?

  Yes

  No

  N/A

• Temp./Person's name on timers.

• Is the fry timer running? If no, who is on fries and what was the coaching?

  Yes

  No

  N/A

• Taste and temp product. Do results match remaining time on timer? Are they correctly salted? If no, who is on fries and what was the coaching?

  Yes

  No

  N/A

• Temp./Person's name on fries.

SS Food Safety Audit

• Can two team members tell you what the temperature danger zone is?

  Yes

  No

  N/A

• Is the sink equipped with soap and towels? Is it free of food debris? Is it clean?

  Yes

  No

  N/A

• Are the counters in the area free from employee drinks? Is the cabinet free from employee drinks?

  Yes

  No

  N/A

• Are there 4 half towels available in the sanitizer bucket?

  Yes

  No

  N/A

• Are the PPMs within the acceptable range?

  Yes

  No

  N/A

• Are all cleaning supplies available? (Dazzle, Multi-Purpose, Lemonade Brush, Coffee Brush, Icedream Brush, Coffee Tabs)

  Yes

  No

  N/A

• Are all floors clean, clear and dry?

  Yes

  No

  N/A

• Is the floor free from product? (No product stored on the floor.)

  Yes

  No

  N/A

• Is there a digital thermometer at bagger?

  Yes

  No

  N/A

• Are day dots on all containers including name, date and product? (Shake Canisters)

  Yes

  No

  N/A

• Is concrete clean outside window?

  Yes

  No

  N/A

• Is all equipment clean? (Seals, drink tower)

  Yes

  No

  N/A

• Are all employees free from fever, diarrhea and open sores?

  Yes

  No

  N/A

• Are all refrigerators and coolers 38deg. or less? If not, which one and what is the temp?

  Yes

  No

  N/A

• Do all refrigerators have hanging thermometers? If not, which ones?

  Yes

  No

  N/A

• Are all refrigerator/cooler door handles clean?

  Yes

  No

  N/A

Timers Check 2

• Do all kanbans have dial brackets? If no, who is on timers and what was the coaching?

  Yes

  No

  N/A

• Are timers running for all kanbans in warmers? If no, who is on timers and what was the coaching?

  Yes

  No

  N/A

• Taste and temp product. Do results match remaining time on timer? If no, who is on timers and what was the coaching?

  Yes

  No

  N/A

• Temp./Person's name on timers.

• Is the fry timer running? If no, who is on fries and what was the coaching?

  Yes

  No

  N/A

• Taste and temp product. Do results match remaining time on timer? Are they correctly salted? If no, who is on fries and what was the coaching?

  Yes

  No

  N/A

• Temp./Person's name on fries.

FS Food Safety Audit

• Can two team members tell you what the temperature danger zone is?

  Yes

  No

  N/A

• Are hands being washed after removing gloves?

  Yes

  No

  N/A

• Is the sink equipped with soap and towels? Is it free of food debris? Is it clean?

  Yes

  No

  N/A

• Are the counters in the area free from employee drinks? Is the cabinet free from employee drinks?

  Yes

  No

  N/A

• Are there 4 towels available in the sanitizer bucket?

  Yes

  No

  N/A

• Are the PPMs within the acceptable range?

  Yes

  No

  N/A

• Are all cleaning supplies available? (Dazzle, Multi-Purpose, Coffee Tabs)

  Yes

  No

  N/A

• Are all floors clean, clear and dry?

  Yes

  No

  N/A

• Is the floor free from product? (No product stored on the floor.)

  Yes

  No

  N/A

• Are day dots on all containers including name, date and product? (Salad Station)

  Yes

  No

  N/A

• Is all equipment clean? (Seals, drink tower)

  Yes

  No

  N/A

• Are all employees free from fever, diarrhea and open sores?

  Yes

  No

  N/A

• Are all refrigerators and coolers 38deg. or less? If not, which one and what is the temp?

  Yes

  No

  N/A

• Do all refrigerators have hanging thermometers? If not, which ones?

  Yes

  No

  N/A

• Are all refrigerator/cooler door handles clean?

  Yes

  No

  N/A

Timers Check 3

• Do all kanbans have dial brackets? If no, who is on timers and what was the coaching?

  Yes

  No

  N/A

• Are timers running for all kanbans in warmers? If no, who is on timers and what was the coaching?

  Yes

  No

  N/A

• Taste and temp product. Do results match remaining time on timer? If no, who is on timers and what was the coaching?

  Yes

  No

  N/A

• Temp./Person's name on timers.

• Is the fry timer running? If no, who is on fries and what was the coaching?

  Yes

  No

  N/A

• Taste and temp product. Do results match remaining time on timer? Are they correctly salted? If no, who is on fries and what was the coaching?

  Yes

  No

  N/A

• Temp./Person's name on fries.

Shift Details

• Did everyone clock in on time? If not, what is the difference in minutes?