NSF Audit-BOB

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Section 1: Imminent Health Hazard

• WIC product temperatures are maintained at 41F or below. WIF product temperatures are maintained at 20F or below. (Critical)

  Critical

  Yes

  N/A

• Persons displaying symptoms such as vomiting, diarrhea, jaundice, or sore throat with fever are excluded from the restaurant as an employee. Persons with exposed pustular lesions are restricted from working around exposed food or foodcontact surfaces. Persons diagnosed with a reportable foodborne illness are excluded from the restaurant as an employee. (Critical)

  Critical

  Yes

  N/A

• Sewage disposal systems and water drains are operating properly. Plumbing provides adequate pressure and water is available at all BOH and restroom sinks. (Critical)

  Critical

  Yes

  N/A

• No pest infestation is present in facility. (Critical)

  Critical

  Yes

  N/A

• Plumbing provides adequate pressure and water is available at all BOH and restroom sinks. (Critical)

  Critical

  Yes

  N/A

Section 2: Time/Temperature Control

• ColdHolding of TCS food items at or below 41F in all coldholding devices. (Major)

  Major

  Yes

  N/A

• ColdHolding equipment is in good working condition. (Major)

  Major

  Yes

  N/A

• ColdHolding of TCS food items at or below 41F in all other coldholding devices (Grill/Drivethru/FOH reachin coolers, reachin freezers, undercounter coolers/freezers. (Major)

  Major

  Yes

  N/A

• HotHolding of TCS food items at or above 135F in all hotholding devices (steam wells, Prince Castles, warming drawers, etc.). (Major)

  Major

  Yes

  N/A

• Cold holding units are equipped with accurate thermometers that are easily viewable. (Minor)

  Minor

  Yes

  N/A

• TCS food items are cooked to minimum internal temperatures. (Major)

  Major

  Yes

  N/A

• Foods that require time/temperature control for safety are properly handled, at proper temperature before being displayed and not left out of temperaturecontrolled environments for extended periods of time. Foods held by time alone are at the proper temperature before being removed from temperature control. (Major)

  Major

  Yes

  N/A

• Where time alone is used as a public health control, the food is time stamped with the time removed from temperature control at or below 41F, discard time not to exceed 4 hours, and used or discarded within that time frame. (Major)

  Major

  Yes

  N/A

• Date marking is applied at the time of preparation to prepped TCS foods stored in the Walkin Cooler or Reachin Coolers. TCS Foods are not held or sold past its expiration date. (Major)

  Major

  Yes

  N/A

Section 3: Contamination Prevention

• Foods are not contaminated. Foods and food contact surfaces are protected from potential microbiological, physical and chemical hazards. (Major)

  Major

  Yes

  N/A

• Foods are properly protected from contamination. (Minor)

  Minor

  Yes

  N/A

• Fruits and vegetables are properly washed prior to processing and serving. (Minor)

  Minor

  Yes

  N/A

• Nondescript foods are properly identified with the common name of the product on the container. (Minor)

  Minor

  Yes

  N/A

Section 4: Equipment and Utensil Cleaning and Sanitizing

• Foodcontact surfaces are properly cleaned and sanitized. (Major)

  Major

  Yes

  N/A

• Foodcontact surfaces are smooth, easily cleanable, and in good condition. (Major)

  Major

  Yes

  N/A

• Nonfoodcontact surfaces of equipment and utensils are properly cleaned, such as sides of sinks, door handles and gaskets, sliding door tracks, shelves, racks, etc. Nonfood contact surfaces of equipment and utensils are easily cleanable and in good condition. (Minor)

  Minor

  Yes

  N/A

• Toxic chemicals are at the correct concentration. Chemicals are used correctly and only for their intended purpose. Containers previously used for chemicals are not used for storing, dispensing, or transporting food. Food/packaging containers are not used to hold chemicals. (Major)

  Major

  Yes

  N/A

Section 5: Personal Hygiene and Food Handling

• Hands that may have become contaminated are doublewashed per policy (hands must be properly washed, rinsed, then washed and rinsed a second time, dried, and followed by hand sanitizer). Hands are washed using hot water and soap for 20 seconds and dried using disposable towels or a heatedair hand drying device. Hands are washed each time before donning gloves as required. (Major)

  Major

  Yes

  N/A

• No barehand contact occurs with readytoeat foods, except in locations authorized to use alternate operating procedures (AOP). In AOP locations, the manager is able to provide verification they are exempt from wearing gloves. Disposable gloves are worn over other types of gloves (cutresistant gloves, cloth gloves, etc.). (Major)

  Major

  Yes

  N/A

• Handwashing facilities are maintained accessible at all times. Handwashing facilities in food handling areas are used only for that purpose and only designated hand wash sinks are used for handwashing. (Major)

  Major

  Yes

  N/A

• Handwashing sinks are supplied with readily available hot water, soap, disposable towels or heatedair hand drying device; and sign to remind Family Members to wash hands. (Major)

  Major

  Yes

  N/A

• Gloves are changed whenever damaged or torn. When handling exposed food, gloves are worn over bandages. (Minor)

  Minor

  Yes

  N/A

• Eating, drinking and tobacco use are restricted to nonfood areas. Drinking is allowed from closed containers, such as a cup with a lid and straw, handled to prevent contamination of hands or food contact surfaces. Personal items are properly stored in designated areas away from food, utensils, and equipment. (Minor)

  Minor

  Yes

  N/A

• Good personal hygiene practices are followed: hair restraints are used around exposed food and food contact surfaces. Jewelry on the hands and wrists is limited to a plain ring with no set stones; fingernails are kept trimmed. (Minor)

  Minor

  Yes

  N/A

• At least one Manager possesses valid CFM certificate. (Major)

  Minor

  Yes

  N/A

Section 6: Facilities and Controls

• Air gaps/backflow prevention devices are in place where required. (Major)

  Major

  Yes

  N/A

• Restaurant has hot water at a minimum of 11OF in warewashing area and 100F in restroom facilities. (Major)

  Major

  Yes

  N/A

• Pest prevention program is effective. (Major)

  Major

  Yes

  N/A

• Floors, walls, and ceilings, and vents are free of excessive dust, debris and standing water, and are in good repair. (Minor)

  Minor

  Yes

  N/A

• Lighting is adequate for cleaning and food handling tasks; lights are shielded or shatterproof above exposed food and food contact surfaces, and above packaged food if the package integrity could be affected by broken glass. (Minor)

  Minor

  Yes

  N/A

• No pest entry points exist, such as gaps larger than 1/4" beneath exterior doors. No pest harborage sites exist, such as dirty mop heads that are not hung to dry after use. Pest control devices are working properly and installed so that they will not contaminate food or food contact surfaces. (Minor)

  Minor

  Yes

  N/A

• Interior garbage containers are lined and emptied as needed. (Minor)

  Minor

  Yes

  N/A

• Exterior garbage storage is covered and doors kept closed between uses. The surrounding area is maintained clean to avoid attracting pests. (Minor)

  Minor

  Yes

  N/A

Brand Standards

• Greeting upon entering

  Minor

  Yes

  N/A

• Cintas floor mats clean and maintained at entry way, drink station, and in other areas

  Minor

  Yes

  N/A

• Selfserve areas (beverage station and condiment areas) are clean and wellstocked

  Minor

  Yes

  N/A

• Dining room floor is clean

  Minor

  Yes

  N/A

• Interior customer facing facets (doors, windows, window ledges, vents, ceiling fans, lighting, and plants) are clean and in good condition

  Minor

  Yes

  N/A

• Open tables, chairs, and high chairs are clean and in good condition

  Minor

  Yes

  N/A

• 3M test strips available. Person in Charge knows how to use them

  Minor

  Yes

  N/A

• Fryer has the appropriate number of chicken baskets. (1 basket for strips/bites, 1 basket for fillets)

  Minor

  Yes

  N/A

• Timers are being used according to procedure

  Minor

  Yes

  N/A

• The bun toaster is toasting bread properly

  Minor

  Yes

  N/A

• Fire extinguisher/ANSUL system in compliance and clean

  Minor

  Yes

  N/A

• CO2/helium tanks capped and chained to wall

  Minor

  Yes

  N/A

• Safety equipment readily available, clean, and in good condition

  Minor

  Yes

  N/A

• Team Members are observed following additional uniform standards

  Minor

  Yes

  N/A

• Check back tray is clean, in good condition, and inuse. Check back tray is adequately stocked for day part

  Minor

  Yes

  N/A

• Team Members are observed following DineIn customer service procedures

  Minor

  Yes

  N/A

• Team Members are observed following Drivethru and ToGo customer service procedures

  Minor

  Yes

  N/A

• Handheld POS devices are available

  Minor

  Yes

  N/A

• Team Members are observed following proper customer mobile procedures

  Minor

  Yes

  N/A

• Interior and exterior menu boards are clean and in good repair

  Minor

  Yes

  N/A

• Exterior area of building (landscaping, parking lot and store sidewalks) are clean and well maintained

  Minor

  Yes

  N/A

• Exterior walls/windows of the building that are visible in the drivethru trail are clean and free of residue (fingerprints, smudges, spills, gum, dirt, exhaust stains that can be cleaned off, footprint marks, cigarette marks, and graffiti). Painted surfaces of roof in customer view maintained in good condition

  Minor

  Yes

  N/A

• American Flag is clean and maintained

  Minor

  Yes

  N/A

COVID Audit

• Was the auditor's temperature checked upon entering the building?

  Minor

  Yes

  N/A

• Were employees observed getting their temperatures checked upon entering the building?

  Minor

  Yes

  N/A

• Are all employees including managgers wearing face coverings properly covering nose and mouth?

  Minor

  Yes

  N/A

• Are all employees wearing gloves (grill person is exempt from this requirement)?

  Minor

  Yes

  N/A

• Is there spray bottle sanitizer at the drivethru and curbside station?

  Minor

  Yes

  N/A

• Is sanitizer being used between transactions at the drivethru and curbside?

  Minor

  Yes

  N/A

• Add drawing

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