OLDWEST INTERNAL FOOD SAFETY AUDIT 2014 - BOH

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

GENERAL INFORMATION

• Date and Time audit began

  Date

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

• ServSafe certifications appropriately displayed

  Yes

  No

  N/A

• Employee food handlers cards available

  Yes

  No

  N/A

• Time/Temp/Taste Log completed daily

  Yes

  No

  N/A

• Recipe cards are used everyday, recipe book is available.

  Yes

  No

  N/A

• MSDS Sheets available in binder for all chemicals used

  Yes

  No

  N/A

PROCUREMENT and RECEIVING FOOD

• Food items are purchased from OWC 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

PERSONNEL HYGIENE PRACTICES

• Employees wear proper uniform including proper shoes

  Yes

  No

  N/A

• Hair restraint is worn

  Yes

  No

  N/A

• Fingernails are short, unpolished and clean

  Yes

  No

  N/A

• Jewelry is limited to watch, simple earrings and plain rings

  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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Eating or Drinking are observed only in designated areas away from work areas. No gum chewing on shift.

  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

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

  Yes

  No

  N/A

HANDWASHING

• Hand sinks accessible and stocked with soap, sanitizer, and paper towels

  Yes

  No

  N/A

• Staff wash hands in hand-washing sinks only

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Employees wash hands before starting work and returning from break

  Yes

  No

  N/A

PREP AREA

• Food prep areas are kept clean and sanitized at all times?

  Yes

  No

  N/A

• Walls are clean from debris and splatter?

  Yes

  No

  N/A

• Floors are swept and mopped?

  Yes

  No

  N/A

• Prep List followed correctly?

  Yes

  No

  N/A

• No cross-contamination observed?

  Yes

  No

  N/A

• All equipment is cleaned and sanitized after use?

  Yes

  No

  N/A

• Product is dated/labeled correctly?

  Yes

  No

  N/A

DRY FOOD STORAGE

• Temperature is appropriate?<br>between 50° F and 70° F

  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

• No cross-contamination is observed?

  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 are stored away from food and other food related supplies?

  Yes

  No

  N/A

COLD FOOD STORAGE

• WALK IN FREEZER

• Thermometer is conspicuous and accurate

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

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

• Food is stored 6" off floor

  Yes

  No

  N/A

• All food is properly wrapped, labeled and dated

  Yes

  No

  N/A

• No cross-contamination is observed

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

• Floors are swept and mopped

  Yes

  No

  N/A

• Shelves and walls are clean and organized

  Yes

  No

  N/A

• WALK IN REFRIGERATOR

• Thermometer is conspicuous and accurate

  Yes

  No

  N/A

• Food is stored 6" off floor

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

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

• All food is properly wrapped, labeled and dated

  Yes

  No

  N/A

• Open product is sealed and labeled in ziploc bags

  Yes

  No

  N/A

• No cross-contamination is observed

  Yes

  No

  N/A

• Raw meats are stored on bottom shelf, away from other product

  Yes

  No

  N/A

• Pre-Cooked meats are stored on shelf above raw meats

  Yes

  No

  N/A

• Food being thawed is on lowest shelf(s)

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

• Gaskets are clean and in good repair

  Yes

  No

  N/A

• Floors swept and mopped

  Yes

  No

  N/A

• Walls and shelving is clean

  Yes

  No

  N/A

• REACH IN FREEZER

• Thermometer is conspicuous and accurate

  Yes

  No

  N/A

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

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

• All food is properly wrapped, labeled and dated

  Yes

  No

  N/A

• Open product is sealed and labeled in ziploc bags

  Yes

  No

  N/A

• No cross-contamination is observed

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

• REACH IN REFRIGERATOR

• Thermometer is conspicuous and accurate

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

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

• All food is properly wrapped, labeled and dated

  Yes

  No

  N/A

• Open product is sealed and labeled in ziploc bags

  Yes

  No

  N/A

• No cross-contamination is observed

  Yes

  No

  N/A

• Food being thawed is on lowest shelf(s)

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

• COLD PREP LINE

• Thermometer is conspicuous and accurate<br>

  Yes

  No

  N/A

• Evidence that unit/product temperatures are monitored and recorded

  Yes

  No

  N/A

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

• Product is covered/sealed

  Yes

  No

  N/A

• Product is dated/labeled

  Yes

  No

  N/A

• Open product is sealed and labeled in ziploc bags

  Yes

  No

  N/A

• No cross-contamination is observed

  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 is not allowed to become cross contaminated

  Yes

  No

  N/A

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

  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 in red sanitizer bucket are used only for sanitizing equipment surfaces and not for drying hands, utensils, floors and ect...

  Yes

  No

  N/A

• Open food product stored in approved sealed bag/container

  Yes

  No

  N/A

UTENSILS and EQUIPMENT

• Storage Rack(s) are labeled, clean and organized

  Yes

  No

  N/A

• Chef Base Drawer(s) are clean and organized

  Yes

  No

  N/A

• Equipment is covered when clean and not in use

  Yes

  No

  N/A

• Utensils are stored correctly by hanging on a rack, not in a bulk container

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Dishes/coffee cups 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 broken equipment has been reported in a timely manner

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• No broken or unusable equipment

  Yes

  No

  N/A

• Only OWC approved equipment are installed in an approved manner

  Yes

  No

  N/A

GARBAGE STORAGE and DISPOSAL

• Kitchen garbage cans are clean and covered when not in use?

  Yes

  No

  N/A

• Garbage cans are emptied as necessary?

  Yes

  No

  N/A

• Boxes and containers are broken down and disposed of?

  Yes

  No

  N/A

• Dumpster lid(s) are closed?

  Yes

  No

  N/A

• Dumpster area is swept and clean daily?

  Yes

  No

  N/A

• Grease is disposed of in approved grease receptacle, not in dumpster?

  Yes

  No

  N/A

• Grease container is clean, closed, and no grease is on ground?

  Yes

  No

  N/A

INTEGRATED PEST CONTROL

• Pest Control Log Book on site and updated

  Yes

  No

  N/A

• Screens are on open windows and doors are in good repair

  Yes

  No

  N/A

• Door sweeps restrict the passage of light

  Yes

  No

  N/A

• No evidence of insect or pests is present

  Yes

  No

  N/A

SIGNATURES

• Signature of PIC

  Sign

• Signature of Auditor

  Sign