OLDWEST FOOD SAFETY AUDIT 2014

ServSafe certifications appropriately displayed

Employee health poster available

There is no activity of pest or rodent activity

Records of pest control visits and the treatments administered are kept

There is a pest control company on contract

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

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

External openings are adequately sealed to prevent entry of pests

Pest sightings are reported by staff

Waste is removed when bins are 3/4 full

Are waste disposal bins identifiable from food storage bins?

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

Is waste disposal kept separated from food preparation areas?

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

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

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

Deliveries are accepted at non peak times

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

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

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

Frozen food received at temperature < 0° F or below

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

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

All employees have appropriate skills and knowledge in food hygiene

Staff training records are up-to-date

Daily hygiene practices are monitored and corrective action is complete

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

Food handlers wash their hands as often as necessary

Food handlers wear gloves appropriately and correctly

Kitchen personnel wear appropriate protective clothing and head coverings

Employees wear proper uniform including proper shoes

Sick staff is not allowed to work

Are staff aware of food safety practices and their responsibilities?

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

Fingernails are short, unpolished and clean

Hands are washed or gloves are changed at critical points

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

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

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

Chewing gum not allowed or observed

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

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

Staff take appropriate action when coughing or sneezing

Staff wash hands in hand-washing sinks only

Employees wash hands before starting work and returning from break

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

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

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

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

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

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

Temperature is appropriate between 50° F and 70° F

Evidence that temperatures are monitored and recorded

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

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

Is storage area well lit

Protective light shields cover all light sources

All food is labeled with name and delivery date

All food and paper supplies are 6" off the floor

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

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

Food is protected from contamination

All surfaces and floor are clean

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

Are storage areas free of evidence of pests?

Thermometer is conspicuous and accurate

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

Evidence that temperatures are monitored and recorded

Food is stored 6" off floor

All food is properly wrapped, labeled and dated

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

Unit is clean inside and out

Thermometer is conspicuous and accurate

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

Evidence that temperatures are monitored and recorded

All food is properly wrapped, labeled and dated

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

Unit is clean inside and out

Thermometer is conspicuous and accurate

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

Evidence that temperatures are monitored and recorded

All food is properly wrapped, labeled and dated

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

Unit is clean inside and out

Thermometer is conspicuous and accurate

Evidence that temperatures are monitored and recorded

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

All food is properly wrapped, labeled and dated

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

Unit is clean inside and out

Thermometer is conspicuous and accurate

Evidence that temperatures are monitored and recorded

Food being thawed is on lowest shelf(s)

All food is properly wrapped, labeled and dated

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

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

Unit is clean inside and out

Thermometer is conspicuous and accurate

Evidence that temperatures are monitored and recorded

Food is stored 6" off floor

Food being thawed is on lowest shelf(s)

All food is properly wrapped, labeled and dated

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

Unit is clean inside and out

Frozen food is thawed under refrigeration or in cold running water

Food being thawed is on lowest shelf(s)

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

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

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

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

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

Is the temperature measuring equipment accurate?

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

Is the legal danger zone being observed and monitored?

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

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

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

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

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

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

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

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

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

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

Are staff following good hygiene practices in the cooking process?

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

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

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

Are hot foods cooked to the appropriate temperature?

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

Are all critical control points correct during the cooking process?

Is the temperature measuring equipment accurate?

Drawer(s) are clean

Rack(s) are clean

Equipment is covered when clean and not in use

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

Dishes are free of stains and food debris

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

Any equipment issues have been communicated to the necessary entity

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

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

Is can opener clean?

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

Is toaster clean?

Is slicer clean?

Is mixer clean?

Is coffee machine clean?

Is juice machine clean?

Is soda machine clean?

Is microwave clean?

Is convection oven clean?

Are kitchen prep lines clean?

Is cooktop clean?

Is server prep line clean?

Are griddles clean?

Is steamer clean, free of lime build up?

Is range hoods and filters clean?

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

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

Is steam table clean and free of lime build up

Are carts clean and wheels free of rust and debris

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

Three compartment sink is used for soak, rinse, sanitize

Three compartment sink WASH hot, soapy water

Three compartment sink RINSE clean, warm water to remove detergents

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

AIR DRY on drainboard/sink

Chemical monitored and full

MSDS Sheets available for all chemicals used?

Proper chemical used in machine

Kitchen garbage cans are clean

Garbage cans are emptied as necessary when 3/4 full

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

Dumpster lid(s) are closed

Dumpster area is clean

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