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Audit

INSTRUCTIONS:
-------------------------------------
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

Please select time

REACH IN COOLER & FREEZER

No torn gaskets and cleaned | Priority: Low

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

No containers nesting on top of vegetables | Priority: Medium

Cabbage temperature is under 41 degrees | Priority: Medium

WALK IN COOLER & FREEZER

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

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

Are all foods properly date marked? | Priority: Low

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

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

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

EMPLOYEE PRACTICES

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

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

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

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

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

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

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

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

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

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

OPERATIONS

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

No dented cans | Priority: Low

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

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

Is produce washed before being prepared? | Priority: Medium

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

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

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

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

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

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

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

No Wet towel outside of Sanitizer bucket | Priority: Medium

WATER / SINKS

Inside of BOH Ice machine clean | Priority: Medium

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

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

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

SANITIZER / CHEMICALS

Is sanitizer available? | Priority: High

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

Are all chemical bottles properly labeled? | Priority: Medium

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

SEWAGE / BACKFLOW

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

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

COMPLETION
Audited by

Panda Restaurant Group - Food Safety Checklist

Created by: SafetyCulture Staff | Industry: Food & Hospitality | Downloads: 190

Use this template for your food safety checklist.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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Audit

INSTRUCTIONS:
-------------------------------------
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

Please select time

REACH IN COOLER & FREEZER

No torn gaskets and cleaned | Priority: Low

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

No containers nesting on top of vegetables | Priority: Medium

Cabbage temperature is under 41 degrees | Priority: Medium

WALK IN COOLER & FREEZER

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

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

Are all foods properly date marked? | Priority: Low

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

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

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

EMPLOYEE PRACTICES

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

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

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

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

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

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

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

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

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

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

OPERATIONS

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

No dented cans | Priority: Low

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

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

Is produce washed before being prepared? | Priority: Medium

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

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

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

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

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

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

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

No Wet towel outside of Sanitizer bucket | Priority: Medium

WATER / SINKS

Inside of BOH Ice machine clean | Priority: Medium

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

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

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

SANITIZER / CHEMICALS

Is sanitizer available? | Priority: High

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

Are all chemical bottles properly labeled? | Priority: Medium

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

SEWAGE / BACKFLOW

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

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

COMPLETION
Audited by