Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
1. Required Documentation
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1.1 Most Recent health department inspection is available, posted per regulatory requirements and submitted per Pizza Hut Health Department Inspection Program requirements.
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1.3 Temperatures correctly documented on delivery receipts, including key drops.
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1.4. Managers must have Food Protection Manager Certification certificate on file and be within 3 years of issue date (minimum 1 per restaurant unless local regulatory is more strict.) Restaurant team must have appropriate Food Safety Certification on file where required by local regulatory.
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1.6 Current Pizza Hut approved Weekly Pest Walk Verification completed and retained.
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1.7 Pizza Hut Operations manuals, including food safety training materials, are available and current.
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1.8 Team Member food safety records are available and current.
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1.9 Employee health and illness guidelines are available.
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1.11 Crisis Product Recovery (CPR) Data sheet must be available in the restaurant.
2. Employee Health/Hygiene/Practices
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2.1 Team Members must not be observed working with symptoms of illness or infection. (FS-Critical)
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2.2 Team Members meet grooming and personal hygiene standards.
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2.4 Drinking, eating,and tobacco use only in designated non-food areas.
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2.5 Gloves and Blue bandages available in the restaurant.
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2.6 Proper hair restraints worn by all team members while handling food.
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2.7 No jewelry worn on arms or hands except plain ring (I.e. wedding band) when handling food.
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2.8 Proper Hand Washing observed when required. (FS-Critical)
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2.9 Proper hand washing procedures followed.
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2.11 Hand washing sink used only for hand washing.
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2.10 Proper disposable gloves and blue bandage procedures followed.
3. Approved Source
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3.1 Only approved ingredients or foods evident. (FS-Critical)
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3.2 Only approved menu items sold.
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3.3 Only approved equipment and small wares in use.
4. Protection From Contamination
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4.2 Food stored properly and in appropriate locations.
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4.3 Food utensils in use and are stored properly.
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4.4 Cross contamination is not be observed. (FS-Critical)
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4.5 Food packages and cans in good condition, damaged products are segregated.
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4.6 Utensils/equipment/contact surfaces in good repair.
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4.7 Potential Cross-Contamination: conditions do not exist that could lead to cross-contamination.
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4.10 Clean Plates available for second portions at self-service / buffet
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4.11 Harvest Program products must be covered and segregated (where applicable)
5. Cleaning /Sanitation
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5.2 Dishwasher set up correctly and proper cleaning method followed.
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5.3 Utensils, Smallwares and pouches are properly cleaned, stored and air dried before stacking.
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5.4 Equipment (interior /exterior) is properly cleaned and free of excess debris, buildup.
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5.5 Three-compartment sink set up correctly and proper cleaning method followed.
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5.6 Hand washing sinks are accessible, clean, and functioning properly to include posted hand washing signs.
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5.7 Sanitizer at proper concentration in sanitizer sink and correct test strips available.
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5.8 Wiping cloths used and stored properly in a sanitizer bucket with correct concentration.
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5.9 Cleaning supplies are of sufficient availability, capacity, stored and maintained clean.
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5.11 All shelving and prep tables are clean, free of excess debris and build-up and in good repair.
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5.12 Floors, walls and ceiling are cleanable, clean and in good repair.
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5.13 Vents and exhaust hoods are clean and in good repair.
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5.14 All gaskets on refrigeration/freezer units, ice machines and hot holding units are clean and in good repair.
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5.15 All lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared.
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5.16 Trash receptacles in all restrooms and back of the house are of sufficient availability, capacity and are clean.
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5.17 Dumpster area is free of debris and odor, maintained clean and in good repair.
6. Product Procedures / Time -Temperature Control
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6.1 Calibrated thermometer is available for use. (FS-Critical)
Cold Holding
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6.2 Cold Potentially Hazardous Foods held at or below 40 degrees F (FS-Critical)
Hot Holding
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6.4 Hot Potentially Hazardous Foods held at or above 140 degrees F (FS-Critical)
Cooking / Reheating
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6.8 Raw animal foods must be cooked to the proper internal cooking temperature. (FS-Critical)
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6.9 Any Food for hot holding , other than raw animal protein, must be cooked to the proper internal cooking temperature. (FS-Critical)
Date Marking/Hold Times
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6.11 All prepped products are within shelf life and not be expired, rotated properly, held correctly and have hold time recorded per brand standards.
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6.12 Spoiled potentially hazardous foods / ingredients are not in use and are not for sale. Expired (or mrd expired or label missing) meat, poultry, produce or dairy products are not in the restaurant. (FS-Critical)
Thawing
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6.15 Frozen foods are thawed correctly and held correctly after thawing.
Equipment
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7.1 Cold holding equipment meets standards.
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7.2 Cold holding and storage equipment is functioning properly and needs no repair.
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7.3 Hot holding and storage equipment is functioning properly and needs no repair.
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7.4 Three-Compartment sink, prep sink, dishwasher, or power soak is functioning properly and needs no repair.
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7.5 Hot holding and storage temperature meets standard.
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7.6 All other equipment in use is functioning properly and needs no repair.
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7.7 All hand washing sinks must be provided with water of at least 100 degrees or greater.
8. Chemicals
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8.1 Chemicals must not contaminate food. (FS-Critical)
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8.2 Only approved chemicals in use.
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8.3 Chemicals used according to procedure or manufacturer's directions.
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8.4 Chemicals properly labeled.
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8.5 Chemicals properly stored.
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8.6 Team Member medication properly labeled and stored
9. Pest Control
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9.1 Critical Pest Infestation/Activity not present. (FS-Critical)
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9.2 Other pest activity not present.
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9.3 Pest control devices evident, installed and maintained properly.
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9.4 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions, including outside storage sheds and landscaping.
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9.5 Approved Pest Management Professional Vendor in place.
10. Sewage and plumbing
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10.1 Hot water available in the kitchen. Dish washer or 3 compartment sinks available and working properly. (FS-Critical)
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10.2 Back flow prevention devices present at all sinks.
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10.3 Minimum of one functioning toilet available in the facility.
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10.4 All plumbing in good repair.
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10.5 Grease/Sink traps or drains not clogged and functioning properly.
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10.6 Mop sink must be clean, not clogged and functioning properly.
