OLDWEST FOOD SAFETY AUDIT 2014

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• LOCATION

• GM / AGM / TRAINERS

GENERAL INFORMATION

• Date and Time audit began

  Date

• Name(s) of PIC/person(s) in charge (ServSafe certification or equal)

• ServSafe certifications appropriately displayed

  Yes

  No

  N/A

• Employee health poster available

  Yes

  No

  N/A

PEST CONTROL

• There is no activity of pest or rodent activity

  Yes

  No

  N/A

• Records of pest control visits and the treatments administered are kept

  Yes

  No

  N/A

• There is a pest control company on contract

  Yes

  No

  N/A

• There is a record of all MSDS for all pest control chemicals used

  Yes

  No

  N/A

• Have actions been taken and recorded when there has been evidence of pest activity?

  Yes

  No

  N/A

• External openings are adequately sealed to prevent entry of pests

  Yes

  No

  N/A

• Pest sightings are reported by staff

  Yes

  No

  N/A

WASTE

• Waste is removed when bins are 3/4 full

  Yes

  No

  N/A

• Are waste disposal bins identifiable from food storage bins?

  Yes

  No

  N/A

• Are waste containers kept in good repair, clean and emptied after each work period?

  Yes

  No

  N/A

• Is waste disposal kept separated from food preparation areas?

  Yes

  No

  N/A

• Is the dumpster area kept free from debris, clean and sanitized?

  Yes

  No

  N/A

• Are all boxes broken down before disposed of into the dumpster?

  Yes

  No

  N/A

PROCUREMENT and RECEIVING FOOD

• Food items are purchased from approved source. (licensed by the county, state, or federal government)

  Yes

  No

  N/A

• Deliveries are accepted at non peak times

  Yes

  No

  N/A

• Food is inspected before placed into storage (free from damage, contamination, adulteration and spoilage)

  Yes

  No

  N/A

• Food deliveries are kept 6" off the floor before being stored

  Yes

  No

  N/A

• Potentially Hazardous Food (PHF) received at temperature < 41° F or below

  Yes

  No

  N/A

• Frozen food received at temperature < 0° F or below

  Yes

  No

  N/A

FOOD SAFETY TRAINING AND INDUCTION

• All staff is up-to-date and recorded on Food Safety Training (Food Handlers Certification, Serv-Safe)

  Yes

  No

  N/A

• All employees have been taken through an induction covering reporting illness, correct hand washing procedures, correct use of gloves, and personal hygiene standards

  Yes

  No

  N/A

• All employees have appropriate skills and knowledge in food hygiene

  Yes

  No

  N/A

• Staff training records are up-to-date

  Yes

  No

  N/A

PERSONNEL HYGIENE PRACTICES

• Daily hygiene practices are monitored and corrective action is complete

  Yes

  No

  N/A

• There are sufficient hand washing facilities in all food handling areas: warm water, soap, sanitizer, paper towels

  Yes

  No

  N/A

• Food handlers wash their hands as often as necessary

  Yes

  No

  N/A

• Food handlers wear gloves appropriately and correctly

  Yes

  No

  N/A

• Kitchen personnel wear appropriate protective clothing and head coverings

  Yes

  No

  N/A

• Employees wear proper uniform including proper shoes

  Yes

  No

  N/A

• Sick staff is not allowed to work

  Yes

  No

  N/A

• Are staff aware of food safety practices and their responsibilities?

  Yes

  No

  N/A

• First aid products are available and stored in a First Aid Box

  Yes

  No

  N/A

• Fingernails are short, unpolished and clean

  Yes

  No

  N/A

• Hands are washed or gloves are changed at critical points

  Yes

  No

  N/A

• Open sores, cuts, or splints and bandages on hands are completely covered while handling food; wounds are covered with coloured, waterproof dressings

  Yes

  No

  N/A

• All jewelry is removed prior to commencing with direct food handling as necessary

  Yes

  No

  N/A

• Hands are washed thoroughly using proper hand-washing procedures at critical points

  Yes

  No

  N/A

• Chewing gum not allowed or observed

  Yes

  No

  N/A

• There is no evidence of eating in food handling or preparation areas

  Yes

  No

  N/A

• Staff beverages are covered with a lid and straw and stored away from food preparation area

  Yes

  No

  N/A

• Staff take appropriate action when coughing or sneezing

  Yes

  No

  N/A

• Staff wash hands in hand-washing sinks only

  Yes

  No

  N/A

• Employees wash hands before starting work and returning from break

  Yes

  No

  N/A

• Disposal tissues are used and disposed of when coughing/blowing nose

  Yes

  No

  N/A

• Staff observed washing hands between tasks (handling raw meat, seafood, mops, garbage, ect...

  Yes

  No

  N/A

DRY FOOD STORAGE

• Record temperature

• The Food Safety Log is up-to-date and all corrective actions completed

  Yes

  No

  N/A

• Are all storage areas neat and tidy with food products stored 6" off the ground?

  Yes

  No

  N/A

• All foods are stored in a rotation use-by date basis?

  Yes

  No

  N/A

• Is there a dedicated holding area for foods on hold or involved in a recall or return?

  Yes

  No

  N/A

• Temperature is appropriate between 50° F and 70° F

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

• Are foods stored to prevent cross-contamination from raw to ready to eat foods in storage areas?

  Yes

  No

  N/A

• Is the structure of the storage area in good condition, for example... no cracks in walls, impervious floors, no condensation?

  Yes

  No

  N/A

• Is storage area well lit

  Yes

  No

  N/A

• Protective light shields cover all light sources

  Yes

  No

  N/A

• All food is labeled with name and delivery date

  Yes

  No

  N/A

• All food and paper supplies are 6" off the floor

  Yes

  No

  N/A

• Bulk foods are labeled with common name if not in original container<br>(Flour, rice, sugar, ect)

  Yes

  No

  N/A

• There is no bulging, dented or leaking canned goods in storage

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

• All surfaces and floor are clean

  Yes

  No

  N/A

• Chemicals and cleaning products are stored away from food and other food related supplies

  Yes

  No

  N/A

• Are storage areas free of evidence of pests?

  Yes

  No

  N/A

COLD FOOD STORAGE

WALK IN FREEZER

• Record temperature here. (must be < 0° F)

• Thermometer is conspicuous and accurate

  Yes

  No

  N/A

• The Food Safety Log is up-to-date and all corrective actions completed

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

• Food is stored 6" off floor

  Yes

  No

  N/A

• All food is properly wrapped, labeled and dated

  Yes

  No

  N/A

• Is there adequate control to prevent likelihood of cooked and ready to eat foods being contaminated by raw and unprocessed foods?

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

COLD PREP LINE

• Record temperature here. (must be < 41° F)

• Thermometer is conspicuous and accurate

  Yes

  No

  N/A

• The Food Safety Log is up-to-date and all corrective actions completed

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

• All food is properly wrapped, labeled and dated

  Yes

  No

  N/A

• Is there adequate control to prevent likelihood of cooked and ready to eat foods being contaminated by raw and unprocessed foods?

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

REACH IN REFRIGERATOR

• Record temperature here. (must be < 41° F)

• Thermometer is conspicuous and accurate

  Yes

  No

  N/A

• The Food Safety Log is up-to-date and all corrective actions completed

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

• All food is properly wrapped, labeled and dated

  Yes

  No

  N/A

• Is there adequate control to prevent likelihood of cooked and ready to eat foods being contaminated by raw and unprocessed foods?

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

REACH IN FREEZER

• Record temperature here. (must be < 0° F)

• Thermometer is conspicuous and accurate

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

• The Food Safety Log is up-to-date and all corrective actions completed

  Yes

  No

  N/A

• All food is properly wrapped, labeled and dated

  Yes

  No

  N/A

• Is there adequate control to prevent likelihood of cooked and ready to eat foods being contaminated by raw and unprocessed foods?

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

WORK TOP REFRIGERATOR

• Record temperature here. (must be < 41° F)

• Thermometer is conspicuous and accurate<br>

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

• Food being thawed is on lowest shelf(s)

  Yes

  No

  N/A

• All food is properly wrapped, labeled and dated

  Yes

  No

  N/A

• The Food Safety Log is up-to-date and all corrective actions completed

  Yes

  No

  N/A

• Is there adequate control to prevent likelihood of cooked and ready to eat foods being contaminated by raw and unprocessed foods?

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

WALK IN REFRIGERATOR

• Record temperature here. (must be < 41° F)

• Thermometer is conspicuous and accurate<br>

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

• Food is stored 6" off floor

  Yes

  No

  N/A

• Food being thawed is on lowest shelf(s)

  Yes

  No

  N/A

• All food is properly wrapped, labeled and dated

  Yes

  No

  N/A

• Is there adequate control to prevent likelihood of cooked and ready to eat foods being contaminated by raw and unprocessed foods?

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

FOOD HANDLING

• Frozen food is thawed under refrigeration or in cold running water

  Yes

  No

  N/A

• Food being thawed is on lowest shelf(s)

  Yes

  No

  N/A

• Are products being thawed covered, and/or wrapped and labeled?

  Yes

  No

  N/A

• Raw foods are not allowed to become cross contaminated with ready to eat foods

  Yes

  No

  N/A

• Thawed products are used within three days of removal from the freezer

  Yes

  No

  N/A

• Food is handled with utensils, clean gloved hands or clean hands

  Yes

  No

  N/A

• Have appropriate corrective actions been taken and recorded whenever problems have occurred?

  Yes

  No

  N/A

• Is the temperature measuring equipment accurate?

  Yes

  No

  N/A

• Are all the critical control points met regarding the thawing process?

  Yes

  No

  N/A

• Is the legal danger zone being observed and monitored?

  Yes

  No

  N/A

• When questioned are staff knowledgeable in safe personal hygiene and food handling practices?

  Yes

  No

  N/A

• Is the equipment and utensils clean prior to use for cooking?

  Yes

  No

  N/A

• Utensils are handled to avoid touching parts that will be in direct contact with food

  Yes

  No

  N/A

• Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floors and ect...

  Yes

  No

  N/A

COOKING

• Is the Food Safety Time and Temperature Log up-to-date and all corrective actions completed?

  Yes

  No

  N/A

• Are all foods handled with utensils or where direct hand contact is required, are fresh gloves one?

  Yes

  No

  N/A

• Has appropriate corrective actions been taken and recorded where problems arose?

  Yes

  No

  N/A

• Are cooking times and temperatures satisfactory and monitored by the staff?

  Yes

  No

  N/A

• Are recipe cards used and all recipes followed on a daily basis?

  Yes

  No

  N/A

• Are all necessary steps taken to prevent the likelihood of food being contaminated with microorganisms or allergens during the cooking process?

  Yes

  No

  N/A

• Are staff following good hygiene practices in the cooking process?

  Yes

  No

  N/A

• Is the staff knowledgeable when questioned about the cooking processes and proper food handling?

  Yes

  No

  N/A

• Is the equipment and utensils clean prior to use for cooking?

  Yes

  No

  N/A

• Is the working environment clean and sanitized at the start and maintained as practical as possible during the cooking process?

  Yes

  No

  N/A

• Are hot foods cooked to the appropriate temperature?

  Yes

  No

  N/A

• Is the flow of food such that there is no likelihood of cross-contamination from raw unprocessed food to ready to eat food?

  Yes

  No

  N/A

• Are all critical control points correct during the cooking process?

  Yes

  No

  N/A

• Is the temperature measuring equipment accurate?

  Yes

  No

  N/A

UTENSILS and EQUIPMENT

• Drawer(s) are clean

  Yes

  No

  N/A

• Rack(s) are clean

  Yes

  No

  N/A

• Equipment is covered when clean and not in use

  Yes

  No

  N/A

• Ice scoops are stored in appropriate container and not in ice machine

  Yes

  No

  N/A

• Dishes are free of stains and food debris

  Yes

  No

  N/A

• Pots and pans are free of carbon build up, stains and food debris

  Yes

  No

  N/A

EQUIPMENT OPERATION

• Any equipment issues have been communicated to the necessary entity

  Yes

  No

  N/A

• Inoperative equipment has been repaired, replaced or removed from the community

  Yes

  No

  N/A

• Only approved commercial equipment (NSF or equivalent) are installed in a proper manner

  Yes

  No

  N/A

CLEANING and SANITIZING

• Is can opener clean?

  Yes

  No

  N/A

• Wiping cloths are stored in sanitizing solution while in use with Sanitizing solution 100 ppm Chlorine OR 25 ppm OR 200 ppm quat

  Yes

  No

  N/A

• Is toaster clean?

  Yes

  No

  N/A

• Is slicer clean?

  Yes

  No

  N/A

• Is mixer clean?

  Yes

  No

  N/A

• Is coffee machine clean?

  Yes

  No

  N/A

• Is juice machine clean?

  Yes

  No

  N/A

• Is soda machine clean?

  Yes

  No

  N/A

• Is microwave clean?

  Yes

  No

  N/A

• Is convection oven clean?

  Yes

  No

  N/A

• Are kitchen prep lines clean?

  Yes

  No

  N/A

• Is cooktop clean?

  Yes

  No

  N/A

• Is server prep line clean?

  Yes

  No

  N/A

• Are griddles clean?

  Yes

  No

  N/A

• Is steamer clean, free of lime build up?

  Yes

  No

  N/A

• Is range hoods and filters clean?

  Yes

  No

  N/A

• Note Date of last professional cleaning of range hood and vendor listed

  Yes

  No

  N/A

• Is deep fryer clean and properly aligned under fire suppression nozzle?

  Yes

  No

  N/A

• Is steam table clean and free of lime build up

  Yes

  No

  N/A

• Are carts clean and wheels free of rust and debris

  Yes

  No

  N/A

3-COMPARTMENT SINK

• Dish area clean? Incl. sinks, dish machine, trash container, storage areas, utensil racks, etc...

  Yes

  No

  N/A

• Three compartment sink is used for soak, rinse, sanitize

  Yes

  No

  N/A

• Three compartment sink WASH hot, soapy water

  Yes

  No

  N/A

• Three compartment sink RINSE clean, warm water to remove detergents

  Yes

  No

  N/A

• Three compartment sink SANITIZE one minute in clean, warm (at least 75° F) water at:<br>50ppm chlorine OR 12.5 ppm iodine OR 200 ppm quat

  Yes

  No

  N/A

• AIR DRY on drainboard/sink

  Yes

  No

  N/A

DISH MACHINE CHEMICAL

• Chemical monitored and full

  Yes

  No

  N/A

• MSDS Sheets available for all chemicals used?

  Yes

  No

  N/A

• Proper chemical used in machine

  Yes

  No

  N/A

GARBAGE STORAGE and DISPOSAL

• Kitchen garbage cans are clean

  Yes

  No

  N/A

• Garbage cans are emptied as necessary when 3/4 full

  Yes

  No

  N/A

• Boxes are broken down and containers are removed from site to dumpster

  Yes

  No

  N/A

• Dumpster lid(s) are closed

  Yes

  No

  N/A

• Dumpster area is clean

  Yes

  No

  N/A

• Grease container is clean, good repair and lid is closed when not in use

  Yes

  No

  N/A

SIGNATURES

• Signature of PIC

  Sign

• Signature of Auditor

  Sign