Audit
LOCATION
GM / AGM / TRAINERS
Name(s) of PIC/person(s) in charge (ServSafe certification or equal)
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...
Record temperature
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?
Record temperature here. (must be < 0° F)
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
Record temperature here. (must be < 41° F)
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
Record temperature here. (must be < 41° F)
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
Record temperature here. (must be < 0° F)
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
Record temperature here. (must be < 41° F)
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
Record temperature here. (must be < 41° F)
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