Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

GENERAL INFORMATION

  • Date and Time audit began

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

  • ServSafe certifications appropriately displayed

  • Employee food handlers cards available

  • Time/Temp/Taste Log completed daily

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

  • MSDS Sheets available in binder for all chemicals used

PROCUREMENT and RECEIVING FOOD

  • Pictures

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

  • Deliveries are accepted at non peak times

  • Meats are stored on bottom shelf of walk-in units

  • 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

PERSONNEL HYGIENE PRACTICES

  • Pictures

  • Employees wear proper uniform including proper shoes

  • Hair restraint is worn

  • Fingernails are short, unpolished and clean

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

  • 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

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

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

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

  • Staff take appropriate action when coughing or sneezing

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

HANDWASHING

  • Pictures

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

  • Hand-washing sinks are used for hand washing only

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

  • Employees wash hands before starting work and returning from break

PREP AREA

  • Pictures

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

  • Walls are clean from debris and splatter?

  • Floors are swept and mopped?

  • Prep List posted, updated, and followed correctly?

  • No cross-contamination observed?

  • Small wares and utensils are clean and stored properly in accordance with OWC Standards

  • Product is dated/labeled correctly?

  • All equipment is cleaned and sanitized after use?

  • Shelving is clean and in good repair

DRY FOOD STORAGE

  • Pictures

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

  • Is storage area well lit?

  • Protective light shields cover all light sources?

  • All food is labeled with name and delivery date?

  • No cross-contamination is observed?

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

  • Bulk foods are labeled with common name if not in original container?<br>(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 are stored away from food and other food related supplies?

COLD FOOD STORAGE

  • Pictures

  • WALK IN FREEZER

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

  • Thermometer is conspicuous and accurate

  • Evidence that temperatures are monitored and recorded

  • Food is stored 6" off floor

  • All food is properly wrapped, labeled and dated

  • Floors are swept and mopped

  • No cross-contamination is observed

  • Shelves and walls are clean and organized

  • Unit is clean inside and out

  • WALK IN REFRIGERATOR

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

  • Thermometer is conspicuous and accurate

  • Food is stored 6" off floor

  • Evidence that temperatures are monitored and recorded

  • All food is properly wrapped, labeled and dated

  • Open product is sealed and labeled in ziploc bags

  • No cross-contamination is observed

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

  • Food being thawed is on lowest shelf(s)

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

  • Floors swept and mopped

  • Walls and shelving is clean

  • Unit is clean inside and out

  • REACH IN FREEZER

  • Record temperature here. (must be < 0° -10 F)

  • Thermometer is conspicuous and accurate

  • Evidence that temperatures are monitored and recorded

  • All food is properly wrapped, labeled and dated

  • Open product is sealed and labeled in ziploc bags

  • No cross-contamination is observed

  • Unit is clean inside and out

  • REACH IN REFRIGERATORS

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

  • Thermometer is conspicuous and accurate

  • Evidence that temperatures are monitored and recorded

  • Open product is sealed and labeled in ziploc bags

  • All food is properly wrapped, labeled and dated

  • No cross-contamination is observed

  • Food being thawed is on lowest shelf(s)

  • Unit is clean inside and out

  • COLD PREP LINE

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

  • Thermometer is conspicuous and accurate<br>

  • Evidence that unit/product temperatures are monitored and recorded

  • Product is covered/sealed

  • Product is dated/labeled

  • Open product is sealed and labeled in ziploc bags

  • Gaskets are clean and in good repair

  • No cross-contamination is observed

  • Unit is clean inside and out

FOOD HANDLING

  • Pictures

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

  • Food is not allowed to become cross contaminated

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

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

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

  • Cutting glove used when using a knife

  • Open food product stored in approved sealed bag/container; labeled correctly

UTENSILS and EQUIPMENT

  • Pictures

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

  • Chef Base Drawer(s) are clean and organized

  • Equipment is covered when clean and not in use

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

  • Ice scoops are stored in appropriate container and not in ice machine2

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

  • EQUIPMENT OPERATION

  • Dishes/coffee cups are free of stains and food debris

  • Any broken equipment has been reported in a timely manner

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

  • Repairs have been properly and timely reported to the correct authority

  • Only OWC approved equipment are installed in an approved manner

STEAM TABLE PRODUCT

  • Time/Temp/Taste 1

  • Time/Temp/Taste 2

  • Time/Temp/Taste 3

  • Time/Temp/Taste 4

GARBAGE STORAGE and DISPOSAL

  • Pictures

  • Kitchen garbage cans are clean and used for trash only

  • Garbage cans are emptied as necessary?

  • Boxes and containers are broken down and disposed of?

DUMPSTER AREAS

  • Dumpster lid(s) are closed?

  • Dumpster area is swept and clean daily?

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

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

INTEGRATED PEST CONTROL

  • Pictures

  • Pest Control Log Book on site and updated

  • Door sweeps restrict the passage of light

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

  • No evidence of insect or pests is present

MENU ITEMS AT EXPO LINE

  • MENU ITEMS AT EXPO LINE

  • Food Pictures

  • Iron Skillet

  • French toast

  • Omlette

  • Pancake 1

  • Pancake 2

  • Tex-Mex

  • Gravy

  • Hashbrowns

REPAIRS AND MAINTENANCE

  • Mop sink is clean and organized

  • Brooms are clean and in good repair

  • Mops are clean and in good repair

  • Mop buckets are clean and in good repair, available for each BOH and FOH

  • Toasters in clean and working order

  • Microwaves are clean and in working order

  • Cooktops are clean and in good repair

  • Floor drains are free from trash and debris

  • Griddles are clean and in good repair

  • Floors are swept and mopped correctly

  • Fryer station is clean and in good repair

  • Mixer is clean and in working order

DISHWASHING AREA

  • Add media

  • Dishes are not broken out of negligence

  • Dish machine is clean, stocked and in good repair

  • Utensils correctly stored not in tubs

  • 3-compartment dish water is changed on the hour

  • 3-compartment sink utilized correctly

  • Bus stations are clean and in good repair

  • Proper chemicals are used and stocked in machine

  • Dish racks are clean and in good repair

SIGNATURES

  • Signature of PIC

  • Signature of Auditor

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