Panda Restaurant Group - Food Safety Checklist

• Store

• Period

• Week

• Conducted on

  Date

• Prepared by

• INSTRUCTIONS:
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  1. Answer the applicable questions.
  2. Add photos and notes by clicking on the paperclip icon.
  3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
  4. Complete audit by providing digital signature.
  5. Share your report by exporting as PDF, Word, Excel or Web Link.

• NOTES:
  
  Policy violation, inappropriate behavior or misconduct by an associate will be addressed and reviewed to ensure appropriate corrective action is exercised by the company. An associate may be disciplined up to and including termination of employment for misconduct or unsatisfactory work performance, including but not limited to failure to follow Panda instructions or procedures, established safety and security regulations, or falsifying or making a material omission on personnel records or any other Panda records.

• Please select day

  Select Sunday Monday Tuesday Wednesday Thursday Friday Saturday

  • Sunday
  • Monday
  • Tuesday
  • Wednesday
  • Thursday
  • Friday
  • Saturday

• Please select time

  11:00 AM

  3:00 PM

  8:00 PM

REACH IN COOLER & FREEZER

• No torn gaskets and cleaned | Priority: Low

  ✔

  ✖

  N/A

• Is raw chicken stored below other raw meats? | Priority: Medium

  ✔

  ✖

  N/A

• No containers nesting on top of vegetables | Priority: Medium

  ✔

  ✖

  N/A

• Cabbage temperature is under 41 degrees | Priority: Medium

  ✔

  ✖

  N/A

WALK IN COOLER & FREEZER

• Is food thawed by an approved method? No Emergency Thawing | Priority: Medium

  ✔

  ✖

  N/A

• Is all food covered with approved rigid lids? | Priority: Low

  ✔

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  N/A

• Are all foods properly date marked? | Priority: Low

  ✔

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  N/A

• Are all containers and boxes elevated 6" off the floor? | Priority: Medium

  ✔

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  N/A

• Are all ready-to-eat foods/vegetables above all raw meats? | Priority: Low

  ✔

  ✖

  N/A

• Is all raw chicken stored below other raw meats? | Priority: Medium

  ✔

  ✖

  N/A

EMPLOYEE PRACTICES

• Are gloves being worn if any associate has a bandage on or has an open wound? | Priority: Medium

  ✔

  ✖

  N/A

• Are all associates wear non-slip shoes and BOH associates wear safety belt? | Priority: Medium

  ✔

  ✖

  N/A

• Are all associates in good health and visibly healthy? | Priority: High

  ✔

  ✖

  N/A

• Are all hand sinks stocked with soap and paper towels? | Priority: High

  ✔

  ✖

  N/A

• Associates are washing hands with water (min. 100°F) for at least 20 seconds? | Priority: High

  ✔

  ✖

  N/A

• Are all associates washing their hands upon entering the kitchen area? | Priority: High

  ✔

  ✖

  N/A

• Are associates washing their hands when changing job duties or after touching any part of their body? | Priority: High

  ✔

  ✖

  N/A

• All associates are eating, drinking, and smoking in an approved location? | Priority: High

  ✔

  ✖

  N/A

• All associate drinks have lids and straws and are stored below food in a designated area? | Priority: High

  ✔

  ✖

  N/A

• Are all temperature logs complete and accurate? | Priority: High

  ✔

  ✖

  N/A

OPERATIONS

• Are bulk food (salt, peppers, etc.) containers properly labeled? | Priority: Low

  ✔

  ✖

  N/A

• No dented cans | Priority: Low

  ✔

  ✖

  N/A

• Floors under cooking range free of grease build-up | Priority: Low

  ✔

  ✖

  N/A

• Is food/equipment being prepared/stored in an approved area? | Priority: Medium

  ✔

  ✖

  N/A

• Is produce washed before being prepared? | Priority: Medium

  ✔

  ✖

  N/A

• Is the Cabbage left out more than 2 hours? | Priority: Medium

  ✔

  ✖

  N/A

• Is the prep sink washed, rinsed and sanitized between every use? | Priority: Medium

  ✔

  ✖

  N/A

• No light bulbs burnt and cover shield over kitchen range lights(kitchen range, steam table) | Priority: Medium

  ✔

  ✖

  N/A

• Is Rice Cabinet cleaned and refilled with fresh water? | Priority: Medium

  ✔

  ✖

  N/A

• Are all food contact surfaces/thermometer properly sanitized? | Priority: Medium

  ✔

  ✖

  N/A

• Is Grilled Chicken being checked on temp at 4 corners? | Priority: Medium

  ✔

  ✖

  N/A

• Does Grill Station have a designated thermometer? | Priority: Medium

  ✔

  ✖

  N/A

• No Wet towel outside of Sanitizer bucket | Priority: Medium

  ✔

  ✖

  N/A

WATER / SINKS

• Inside of BOH Ice machine clean | Priority: Medium

  ✔

  ✖

  N/A

• Does the store have hot water of at least 120°F within 60 seconds at 1 location? | Priority: High

  ✔

  ✖

  N/A

• Are all hand sinks easily accessible with nothing blocking them? | Priority: High

  ✔

  ✖

  N/A

• Are all hand washing sinks being used for hand washing? | Priority: High

  ✔

  ✖

  N/A

SANITIZER / CHEMICALS

• Is sanitizer available? | Priority: High

  ✔

  ✖

  N/A

• Sanitizer buckets and dish sink/dishwasher between 200-300ppm sanitizer concentrations? | Priority: High

  ✔

  ✖

  N/A

• Are all chemical bottles properly labeled? | Priority: Medium

  ✔

  ✖

  N/A

• Are all chemicals properly stored and away from all food/food prep areas? | Priority: Medium

  ✔

  ✖

  N/A

SEWAGE / BACKFLOW

• Are all floor drains, floor sinks, and toilets properly draining with no sewage overflowing? | Priority: High

  ✔

  ✖

  N/A

• Are employee restroom toilets secure, stocked and working properly? | Priority: High

  ✔

  ✖

  N/A

COMPLETION

• Audited by

  Sign