Monthly Food Safety Inspection

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Associate Health & Hygiene

• Associate Health Reporting Agreement is completed and on file for all new hires in the past 30 days.

  Yes

  No

  N/A

• Cuts and wounds are properly bandaged/covered.

  Yes

  No

  N/A

• Associates are in proper uniform, including hats and footwear. Appearance is clean and professional.

  Yes

  No

  N/A

• Associate personal belongings are stored in dedicated area(s).

  Yes

  No

  N/A

• Handwashing station(s) are properly supplied (soap, towels, hot water, trash can) and accessible.

  Yes

  No

  N/A

• Single-use gloves are accessible in necessary sizes.

  Yes

  No

  N/A

• First aid supplies are stocked at acceptable levels. Blue bandages are available.

  Yes

  No

  N/A

• Proper practices are observed during inspection [eating/smoking is restricted to designated area(s); proper handwashing and glove use; no bare hand contact with ready-to-eat food; etc.].

  Yes

  No

  N/A

• Proper handwashing procedures observed.

• Hands were washed between tasks and when appropriate.

• Associates were observed removing gloves when leaving workstation, and washing hands and putting on new gloves when returning to stations.

• Single use gloves were changed between tasks as required. Hands were washed when changing gloves.

• All associates working during the inspection appeared in good health.

• Cuts and wounds on associate hands and forearms were covered, as needed.

• No eating and/or drinking at workstations was observed.

Food Thermometers

• Approved food thermometers are accessible to all foodhandlers. (At least 1 food thermocouple thermometer in use in each operation).

  Yes

  No

  N/A

• Approved chemical for sanitizing food thermometers is accessible to all foodhandlers.

  Yes

  No

  N/A

• Previous week's accuracy checks were completed; Food Thermometer Calibration Record (or equivalent log) was properly used.

  Yes

  No

  N/A

• Proper practices are observed during inspection [proper use and care of thermometers; sanitized before use; etc.].

  Yes

  No

  N/A

• Foodhandling associates were observed using food thermometers.

• Food thermometers were observed used properly.

• Food thermometers were cleaned and sanitized between uses appropriately.

• Food thermometers were found in calibration.

Receiving & Storage

• HACCP Verification: Previous day's Food Delivery Record (or equivalent log) was properly completed for each delivery.

  Yes

  No

  N/A

• CCP Verification: Deliveries received TODAY are observed to be properly inspected, including temperature checks of potentially hazardous foods (detail in next column).

  Yes

  No

  N/A

• Thermometers are provided and located in the warmest part of all refrigerators/freezers.

  Yes

  No

  N/A

• HACCP Verification: Previous day's Cold Storage Temperature Log (or equivalent record) entries are appropriate.

  Yes

  No

  N/A

• CCP Verification: Refrigerator temperatures are verified during inspection to be 40°F/4°C or below (detail in next column).

  Yes

  No

  N/A

• Frozen foods are verified to be solidly frozen.

  Yes

  No

  N/A

• All raw meats, poultry, fish/seafood, and shell eggs are stored on designated lower shelving or separate rack(s) in walk-in(s). Raw product in any reach-in(s) is likewise properly segregated.

  Yes

  No

  N/A

• An adequate supply of date marking labels is accessible to all foodhandlers.

  Yes

  No

  N/A

• All leftovers and foods removed from original packaging are properly labeled.

  Yes

  No

  N/A

• Cleaning chemicals are stored in dedicated location(s).

  Yes

  No

  N/A

• Damaged, spoiled, or recalled food is held in dedicated location(s).

  Yes

  No

  N/A

• Proper practices observed during inspection [deliveries inspected, including temperature checks; good storage practices, including stock rotation, food covered/ wrapped; chemical containers labeled/covered; etc.].

  Yes

  No

  N/A

• Deliveries received during inspection were properly inspected and check before accepting.

• Food labeling system is applied consistently by all associates. System is well-understood.

• No cross contamination hazards were observed during inspection (raw meat vs. ready to eat; water drips, ice buildup, etc.)

• Cleaning chemicals are used properly to prevent contamination.

• Cleaning chemicals are stored properly to prevent contamination.

• No expired food observed.

• Stored and displayed foods are properly rotated.

Preparation/Production

• HACCP Verification: Previous day's Food Production Record (or other final temperature log) was properly completed for all foods cooked/reheated.

  Yes

  No

  N/A

• CCP Verification: Final cooking temperatures of potentially hazardous foods cooked/reheated TODAY are observed to be properly checked (detail in next column).

  Yes

  No

  N/A

• HACCP Verification: Previous day's Food Production Record (or other final temperature log) was properly completed for all cold foods produced.

  Yes

  No

  N/A

• CCP Verification: Final production temperatures of potentially hazardous cold foods prepared TODAY are observed to be properly checked (detail in next column).

  Yes

  No

  N/A

• Hand barrier protection observed for all cold food production. No bare hand contact with cooked/ready-to-eat foods. (Gloves worn/utensils used.)

  Yes

  No

  N/A

• Colored cutting boards (red, green, white) are provided in adequate numbers and properly used.

  Yes

  No

  N/A

• HACCP Verification: Previous day's Cooling Time/Temperature Log (or equivalent record) was properly completed for all food cooled after cooking, including leftovers, cold production ingredients, and foods prepared a day or more ahead.

  Yes

  No

  N/A

• CCP Verification: Stored cooked foods from previous day are all verified during inspection to be 40°F/4°C or below. Cooling methods used for potentially hazardous foods stored TODAY are observed to be proper. (Detail in next column.)

  Yes

  No

  N/A

• Proper practices are observed during inspection [final cooking and cold production temperatures checked during preparation; metal containers used for cooling (no plastic!); etc.].

  Yes

  No

  N/A

• Final cooking/reheating temperatures were observed being taken.

• Final cold production temperatures were observed being taken.

• Foods were observed being safety thawed.

• Foods were observed being safely cooled.

Cold and Hot Holding

• HACCP Verification: Previous day's Food Holding Temperature Log (or equivalent record) was properly completed at all stations where food is held/displayed/ served cold.

  Yes

  No

  N/A

• CCP Verification: Cold food holding temperatures are verified during inspection to be 40°F/4°C or below (detail in next column).

  Yes

  No

  N/A

• HACCP Verification: Previous day's Food Holding Temperature Log (or equivalent record) was properly completed at all stations where food is held/displayed/ served hot.

  Yes

  No

  N/A

• CCP Verification: Hot food holding temperatures are verified during inspection to be 140°F/60°C or above (detail in next column).

  Yes

  No

  N/A

• Displayed food is protected by sneeze guard or covered/ wrapped.

  Yes

  No

  N/A

• Proper practices are observed during inspection [front-of-house foodhandlers wear gloves; proper serving utensils; food temperatures checked when replenishing; etc.]

  Yes

  No

  N/A

Cleaning & Sanitizing

• All areas of the operation are clean and 'inspection-ready'.

  Yes

  No

  N/A

• Individual Area Cleaning Schedule is posted in each area/department/workstation, or otherwise accessible to associates with cleaning duties. Previous day's cleaning tasks were completed.

  Yes

  No

  N/A

• Necessary cleaning compounds and tools are available.

  Yes

  No

  N/A

• Potsink is clean and properly supplied [appropriate chemicals, scrub brush(es)/pad(s), water temperatures; trash can].

  Yes

  No

  N/A

• Test kit for checking sanitizing solution concentration is readily accessible.

  Yes

  No

  N/A

• Previous day's Sanitizing Solution Concentration Log (or equivalent record) entries are appropriate for potsink and any other sanitizing solution filling station.

  Yes

  No

  N/A

• Sanitizing solution concentration at potsink and any other filling station is verified during inspection to be proper (detail in next column).

  Yes

  No

  N/A

• Dishmachine is clean and properly supplied [appropriate chemicals; racks; trash can(s)].

  Yes

  No

  N/A

• Previous day's Dishmachine Temperature Log (or equivalent record) entries are appropriate. For chemical-sanitizing dishmachine, Sanitizing Solution Concentration Log (or equivalent record) is also maintained; entries are appropriate.

  Yes

  No

  N/A

• Dishmachine temperatures are verified during inspection to be proper (detail in next column). For chemical-sanitizing dishmachine, concentration of final rinse sanitizing solution is also verified during inspection to be proper (detail in next column).

  Yes

  No

  N/A

• In-use wiping cloths are stored in containers of sanitizing solution that are readily accessible to all foodhandlers. Containers are permanently labeled.

  Yes

  No

  N/A

• Wiping cloth containers were cleaned and sanitized after last use.

  Yes

  No

  N/A

• Proper practices are observed during inspection [proper potwashing procedures, clean solutions; proper dishwashing procedures, including racking of wares; sanitary storage of clean wares; etc.].

  Yes

  No

  N/A

Unit Specific Controls

• Salad Bar Time<br>

  Yes

  No

  N/A