PB FSA - Food Safety Audit - 2018 v1.0

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Document No.
Audit Title
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Personnel

Food Safety Compliance Check - Significant

FSCC RESULTS - Scoring Methodology Each FSCC evaluation will result in one of two ratings for a restaurant: AT STANDARD A “passing” score, however some opportunities may be cited for the restaurant to improve. • 9 or fewer total deviations • No significant deviation AT STANDARD – With Success Plan • 14 – 10 total deviations UNDERPERFORMING Results in additional follow up (including a CORE reevaluation) & may require immediate closure for remediation, depending on the nature & severity of the deviations cited. • 15 or more total deviations • 1 or more significant deviations

RESTAURANT EMERGENCIES: The following situations are considered Restaurant Emergencies and require the restaurant to be closed until corrected: 1) No running potable water and no alternative source available 2) No hot water 3) Sewage in any part of the restaurant 4) No electricity to provide temperature control 5) No working toilet 6) Pest Infestation 7) No hand soap available Note: (s) indicates a SIGNIFICANT ISSUE requiring immediate action Call QA Hotline for clarity @ 1.800.767.5147

SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

2.1 (s) Team member must NOT be observed working with symptoms of illness or infection
• (s)There is evidence of team members experiencing symptoms of communicable diseases. This would include, but not be limited to:
- Sneezing or coughing excessively,
- Sore throat with fever,
- Fever
- Vomiting or nausea,
- Diarrhea or loose stools (any change in normal bowel movements), light colored feces, dark- colored urine (cola or tea colored),
- Jaundice (yellowish eyes or skin), or
- Exposed, infected or weeping pustular cuts or lesions on the face, neck scalp, arms or hands, which cannot be adequately covered with a blue or brightly colored, waterproof bandage, and could possibly cause product contamination.
2.3 (s) Single-use disposable food handling gloves & blue or brightly colored (non flesh colored) bandages are available in the restaurant and used correctly:
*(s) All Food handling Team Members with bandaged hands are wearing gloves
2.4 (s) Proper hand washing procedures followed:
• (s) Team members not observed washing hands before handling (directly touching) food or touching a food contact after performing ANY OF THE FOLLOWING:
- Handling raw animal foods.
- Handling unwashed produce (exceptions [e.g. mushrooms] determined by the Brand or Business Unit).
- Taking breaks.
- Handling money.
- Exiting the restroom and then re-entering BOH
- Arriving to work.
- Coughing, sneezing, or using a disposable tissue.
- Cleaning tasks.
• (s) Team members not observed washing hands before putting on or changing gloves.
• (s) Team members not observed washing hands after entering the restaurant.
• (s) Team members not observed washing hands after touching their face, hair, computer , phone or clothing before moving to a direct food handling task or touching a food contact surface.
• (s) Gloves removed from hands then reused.
• (s) Hands “washed” with gloves on.
• (s) Team members observed not washing hands with antibacterial soap.
• (s) Team members observed not rinsing hands after washing.
• (s) Team members observed not drying hands with a paper towel after rinsing.
• (s) Team members observed not using hand sanitizer after drying hands.
• (s) Team members observed washing hands at non-handwash sink.
2.5 (s) Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs:
• (s) There is no handwash sink in back of house (prep sink, 3-comp sink and/or wait station sink cannot be set up or used for hand washing).

SECTION 3: APPROVED SOURCE

3.1 (s) Only approved ingredients or food evident
• (s)The restaurant is using unapproved ingredients, products, or drinks.
• (s) Ingredient, product, or drink is not from approved supplier.

SECTION 4: PROTECTION FROM CONTAMINATION

4.3 (s) Cross contamination, or conditions that could lead to cross contamination must not be present
• (s) Utensils, smallwares, or food contact surfaces that came into contact with raw animal food or unwashed produce are not cleaned and sanitized before touching cooked, ready-to-eat foods, or food contact surfaces.
• (s) Scissors, can openers, bag openers, or thermometer probes that came into contact with raw animal food are not cleaned and sanitized before touching cooked, ready-to-eat foods, or food contact surfaces.
• (s) Whole produce not rinsed before being sliced, diced, or otherwise prepared for use.
• (s) Team Member handling raw animal foods wearing a visibly soiled apron or uniform did not keep it away from or prevent it from touching ready-to-eat product.
• (s) Ready-to-eat or cooked food came into contact with raw animal food (fresh or frozen).
• (s) Ready-to-eat or cooked food came into contact with unwashed produce.
• (s) Raw animal foods stored above ready-to- eat products.
• (s) Unwashed produce stored above ready-to- eat products
• (s) Ice bin not used only for ice, food or drink observed stored in ice bin.
• (s) Team member using a cup as an ice scoop.
• (s) Food not kept free of any non-food foreign object (e.g. hair, plastic, bandages, fingernails, glass,metal, condensation, etc.).
• (s) Food and packaging not free from chemical contamination.
• (s) Containers previously used for chemicals are now being used for food storage.
• (s) Returned food placed with other food to be served to other customers.
• (s) If sneezing or coughing on food is observed, product was not discarded.

SECTION 5: CLEANING AND SANITATION

5.1 (s) Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available:
• (s) For dishwashers or 3-comp sink that use chemical sanitizers to sanitize, sanitizer is not in use.
• (s) For dishwasher sanitization, water temperature is not sufficient to heat the surface of the utensils being washed to 160°F.
• (s) For 3-comp sinks that use hot water to sanitize, water temperature is not greater than 171°F.
5.3 (s) Sanitized wiping cloths used for cleaning consumer contact or food prep areas not kept separate from those used for raw poultry, meat, or seafood preparation.
• (s) Sanitized wiping cloths used for cleaning consumer contact or food prep areas not kept separate from those used for raw poultry, meat, or seafood preparation.

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

6.1 (s) Thermometers in use are calibrated:
• (s) No thermometer available, not in working order and not calibrated properly when presented to the FSC specialist.
• (s) No calibrated thermometer being used to monitor products and equipment as required.
• (s) Laser or infrared thermometers are being used
• (s) Thermometer not accurate to within 2°F.
• (s) Ice is not available to calibrate thermometer.
6.2 (s) Cold Time/Temperature Controlled for Safety (TCS) Foods must be held less than or equal to 40 degrees:
• (s) Cold ingredients or products are not held ≤ 40ºF AND were not discarded before the 4 hour hold time or no hold time is documented.
• (s) Cold ingredients or products are held >46ºF AND within a documented 4 hour hold time
• (s) Cold foods received from distributor during FSCC evaluation were received at temperatures above 40ºF instead of rejected.
6.3 (s) Hot Time/Temperature Controlled for Safety (TCS) Foods bust be held greater than or equal to 140 degrees:
• (s) Hot ingredient or products are not held above ≥ 140ºF AND were not discarded before the 4 hour hold time or no hold time is documented.
• (s) Hot ingredients or products are held <135ºF AND within a documented 4 hour hold time
6.4 (s) Foods must be cooked or heated to the proper internal temperature:
• (s) Products not cooked, rehydrated, heated, or rethermalized to required temperature
6.5 (s) Time/Temperature Controlled for Safety (TCS) Foods (i.e. potato bites, hash browns, pizza sold by the slice) using only time for food safety must have documented procedures and be within four hour hold time:
• (s) Documented procedures are not available when using time instead of temperature for food safety
• (s) Hold times not properly labeled.
• (s) Hold times exceed 4 hours.
6.6 (s) Ingredients and products must be held correctly, within hold times or expiration date, rotated properly, and labeled correctly.
• (s) TCS ingredients, packaged goods or date-marked foods are observed past their expiration date. Note: Ingredients are food in storage, not ingredients in the service area with hold times
• (s) TCS item does not have an expiration date.
6.7 (s) Spoiled foods or ingredients are not in use and not for sale:
• (s) Food is spoiled and is being served or in use.
• (s) Spoiled item being returned is not segregated and not marked “do not use”.
• (s) Ingredients are leaking, swollen, rusted, or severely dented cans, or cans dented at the seam, are being served or are in use.
6.9 (s) Carryover procedures are followed:
• (s) Hot carryover not stored at < 1 inch depth in approved container. .
• (s) Team carrying over ingredients which are not permitted to be carried over
• (s) Team not marking expiration date and time on carryover ingredient containers.
• (s) Carryover ingredient temperature is not at or below ≤ 40ºF
• (s) Carryover Items not reheated to 165°F
6.10 (s) Restaurant has electric power:
• (s) Restaurant is operating without power or power equipment to provide temperature control.

SECTION 9: PEST CONTROL AND PREVENTION

9.1 (s) Pest activity not present:
• (s) Presence of:
- Rodents: Any live or dead rodents outside of traps, 2 or more live or dead rodents inside of traps; gnawed product or packaging, over 25 droppings being noted two different areas of the restaurant; evidence of breeding/nesting materials or rub marks.
- Flies: More than 9 flies; maggots anywhere in the facility.
- Roaches: Any live roach anywhere in the facility.
- Insects: Any insects or pests residing in food (i.e. ants, weevils, moths, etc.)

SECTION 10: SEWAGE AND PLUMBING

10.1 (s) Hot water greater than or equal to 120 degrees is available in the kitchen as measured at any sink providing hot water other than a hand wash sink:
• (s) No hot running water available in the kitchen.
• (s) The temperature of the hot running water is not ≥ 110ºF.
10.3 (s) Minimum of one functioning toilet available in the facility:
• (s) No functioning toilet available for use, nor access to an alternate toilet (e.g. shared restrooms for food courts, etc.). Alternate toilet does not include the use of restrooms in neighboring buildings when restaurant’s toilets are in need of repair.
10.5 (s) Mop sink, grease and sink traps or drains are not clogged and functioning properly:
• (s) Sewage in any part of the restaurant
10.6 (s) Water is from an approved source:
• (s) Water is only from approved source
• (s) Where testing is conducted, water failed testing without remediation
• (s) The restaurant is operating without water

Food Safety Compliance Check - Non Significant

FSCC RESULTS - Scoring Methodology Each FSCC evaluation will result in one of two ratings for a restaurant: AT STANDARD A “passing” score, however some opportunities may be cited for the restaurant to improve. • 9 or fewer total deviations • No significant deviation AT STANDARD – With Success Plan • 14 – 10 total deviations UNDERPERFORMING Results in additional follow up (including a CORE reevaluation) & may require immediate closure for remediation, depending on the nature & severity of the deviations cited. • 15 or more total deviations • 1 or more significant deviations

RESTAURANT EMERGENCIES: The following situations are considered Restaurant Emergencies and require the restaurant to be closed until corrected: 1) No running potable water and no alternative source available 2) No hot water (if it can't be restored within 1 hour) 3) Sewage in any part of the restaurant 4) No electricity to provide temperature control 5) No working toilet 6) Pest Infestation 7) No hand soap available Note: (s) indicates a SIGNIFICANT ISSUE requiring immediate action Call QA Hotline for clarity @ 1.800.767.5147

SECTION 1: REQUIRED DOCUMENTATION

1.1 The most recent health department inspection report is available, and evidence is available that corrective actions against any Health Authority critical non-conformances has been completed.
• The current Health Inspection Report is not on file in the restaurant.
• No evidence that corrective actions against any Health Authority critical non conformances were completed.
1.2 At least 1 manager must have Food Protection Manager Certification certificate on file and within 3 years of issue date. Restaurant team must have appropriate food safety certification on file where required by regulation.
• Not certified as required by brand, business unit, or by regulation
• Certificate not available
• Certificate expired
1.3 Current Taco Bell approved Daily Restaurant Safety Checklist (DRSC) must be completed and retained.
• Not using current and approved version of the DRSC
• Not completed properly
• Not available
• Not on file for 30 days
• Falsification or “Dry lab” evident
• No corrective action noted for non-compliance items
1.4 Current Taco Bell approved Weekly Pest Walk checklist must be completed and retained.
• Not using the current and approved version of theWeekly PestWalk
• Not completed properly
• Not available
• Not on file for 30 days
• Falsification or “Dry lab” evident
• No corrective action noted for non-compliance items
1.5 Team Member food safety training records available and current.
• Not available
• Not up to date
• Not complete – records missing
• Falsification or “Dry lab” evident
1.6 Taco Bell or Business Unit Team member Employee Health Standard is posted visibly for employees
• Not visibly posted

SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

2.2 Team members meet grooming and personal hygiene standards.
• Team member not clean or has offensive odor.
• Hands and fingernails are not clean.
• No hat, no visor with hairnet or no hairnet worn to effectively restrain hair when in food handling area (all of back of house).
• Facial hair does not meet policy and health regulations.
• Jewelry does not meet policy or health regulations.
• Watch or other jewelry on arms or hands, worn when performing food handling duties.
• Religious or medical bracelets worn on the arms or hands
• Team members engaging in or evidence of eating, drinking, chewing gum, or tobacco use in non-designated areas.
2.3 Gloves & blue or brightly colored (non-flesh colored) bandages are available in the restaurant and used correctly.
• Non-food handling Team Member with bandaged hand is not wearing a glove.
• No gloves available
• No blue or brightly colored (non flesh colored) bandages available.
• Wrong color bandages available
• Unsealed packages of gloves not stored properly and exposed to possible contamination
• Gloves not worn when handling ready-to-eat foods
• Unapproved gloves used
• Blue or brightly colored (non flesh colored)bandages not used when necessary.
• Glove not worn over fingernail polish or acrylic nails when handling food.
2.4 Proper hand-washing procedures followed.
• Back of house hand sinks are not properly stocked with disposable paper towels, antibacterial soap and hand sanitizer
• If hands-free sink is not available, a paper towel is not used to turn off the faucet after properly washing hands.
• Hands are not washed (wet, lather, rinse, and dry) for a minimum of 20 seconds
2.5 Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs.
cannot be set up or used for hand washing).
• Evidence of other activities performed at the hand washing sink (e.g. food debris, utensils, etc., in the sink).
• Hand washing sinks not readily accessible (e.g. trash can blocks access to hand wash sink).
• Hand washing sinks not working properly, not clean, has leaks.
• Warm water not at or above 100F
• Hand washing signs not posted at hand wash sinks including restrooms.
• There is no hands-free hand washing sink in restaurants where employees handle raw animal foods.
• Caulking or sealant around sink in poor repair or evidence of mold.

SECTION 3: APPROVED SOURCE

3.2 Only approved equipment and smallwares in use:
• Equipment or smallwares in use are not approved by QA/R&D for use in this restaurant.

SECTION 4: PROTECTION FROM CONTAMINATION

4.1 Food and packaging are properly stored and in good condition; damaged or donated products are segregated; team member food/medication segregated.
• Food and packaging stored in a moist or dirty location.
• Food stores in exterior storage shed
• Stored food and packaging exposed to splash, dust, chemical contamination, or other contamination. (e.g. uncovered food in cold or dry storage
• Team member food stored with restaurant food.
• Team member medication not labeled or stored properly.
• Stored food and packaging in restrooms or garbage areas.
• Packaged frozen raw animal foods are touching packaged ready-to-eat foods.
• Refrigerated raw animal foods, or whole unwashed produce are stored closer than 12 inches to ready-to-eat foods.
• Equipment, packaging and ingredients not stored at least 6 inches off the floor.
• Non-ready-to-eat products or ingredients is not held in the correct container and covered as appropriate
• Packages have holes or tears, or evidence of temperature abuse
• Damaged ingredients are not stored separately and marked “DO NOT USE”
• Food donation program is not covered
• Food donation program is not segregated (Ask manager on duty if unsure of food donation products).
• Food donation program is not packaged per procedures
4.2 Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air-dried, in good repair, and held properly when in use.
• In-use utensils with handles are not placed in ready-to-eat foods with handles up.
• In-use utensils are not placed on clean area of table or equipment.
• In-use utensils or dispensers for ready-to-eat foods are not cleaned and sanitized at least every 4 hours.
• Bulk ingredient scoops do not include a handle or the handle is in contact with the product.
• Utensils are chipped, cracked, or broken, or are heavily rusted.
• Cutting boards are heavily scratched or stained.
• Items stored unclean or in dirty containers.
• Water is evident on stored utensils or equipment.
4.3 Cross contamination, or conditions that could lead to cross contamination must not be present.
• Utensils, smallwares, or food contact surfaces that are dirty but did NOT come into contact with raw animal food or unwashed produce are not cleaned and sanitized before touching cooked, ready-to-eat foods, or food contact surfaces.
• Scissors, can openers, bag openers, or thermometer probes that are dirty but did NOT come into contact with raw animal food, are not cleaned and sanitized before touching cooked, ready-to-eat foods, or food contact surfaces.
• Aprons contaminated with raw animal foods were not removed or replaced, before the team member handled ready-to-eat foods.
• Containers holding ready-to-eat foods not completely covered when not in use.
• For raw animal foods (general):
- The cooler, cabinet, or other equipment that holds raw foods have build-up of food or debris on handles.
- Cooking, frying basket handles, and fryers (including timers) not wiped down with an appropriate clean, sanitized wiping cloth after raw animal food is dropped in fryer, placed in oven, etc.
• Raw animal foods (KFC specific):
- Restaurants with shared coolers must have system in place to prevent cross-contamination of door handle (e.g. a second color coded door handle on walk in door for CSTM).
- Bags of raw chicken transported from the cooler were not placed on a tray, pan or container so that the chicken juice does not drip as bags are transported.
- Dip water procedures are not followed
• Food prep is not conducted in the prep sink or other approved alternative. (If no food prep sink is available, only the third compartment of the 3compartment sink may be used – as long as the sink is cleaned and sanitized prior to and after use.)
• Unpackaged products, ingredients, or packaging not placed in or on clean and sanitized surfaces or containers.
• Personal items (e.g. jackets, phones, keys, etc.) stored with food, packaging or on food contact surfaces.
• Single service or single use items re-used (includes single use items such as cups, plastic ware, plates, etc.).
• For beverage handling:
- When refilling drinks, Team Members did not have the customer remove lid and straw
- Cold beverages not served by the base.
- Hot beverages and pitchers not served by the handle.
• For buffet and salad bar:
- Foods on display in buffet or salad bar without a cover or sneeze guard.
- Clean plates not available for second portions at self-service buffet.

SECTION 5: CLEANING AND SANITATION

5.1 Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available
• Soap is not readily available.
• Water temp during dishwasher wash cycle is not
> 120°F.
• The three-sink method is not set up properly
• The wash-rinse-sanitize sequence is not set up properly.
• The proper scrape, wash, rinse, sanitize, and air dry method of cleaning is not utilized.
• Fill line is not marked on sanitizer sink.
• Sanitizer strength (QUAT, chlorine, iodine) is not the concentration listed on the product label
• Test strips are not readily available and in usable condition.
5.2 Equipment is properly cleaned and free of excess debris, buildup
• Food debris and build-up on equipment (e.g. walk-ins, reach-ins, heated cabinets, fryers, microwaves, ovens, proofers, grills, melters, etc.).
• Dairy or dessert machine is not sanitized per procedure.
• Drink machines or drink nozzles have build-up or are moldy.
• Ice chute or ice bin is moldy or dirty.
5.3 Wiping cloths used and stored properly in a sanitizer bucket with correct concentration
• Sanitizer buckets or spray bottles are not at the proper strength or are not set up.
• Wiping cloths (service and food service) are not stored in sanitizing solution when not in use.
• Wiping cloths (blue and yellow towels) are not used according to Taco Bell procedure.
5.4 Cleaning supplies (e.g. mops, mop bucket, etc.) must be available and stored clean
• Cleaning supplies not available.
• Cleaning supplies stored improperly or in wrong location.
• Cleaning supplies stored dirty.
• Dirty water left in mop buckets.
• Cleaning equipment (e.g. mop, mop head, broom) is not in usable condition. (Usable means functioning as designed, without defect or need of replacement because of wear.)
5.5 Non-food contact surfaces are clean and in good repair
• Non-food contact surfaces have debris, build-up, or excess water.
• Storage shelves for non-food contact surfaces or packaged goods are not clean and in good repair.
• Shelving units not rust-free.
• Food debris or build-up on racking or storage shelves that are used to store utensils and smallwares (or other food contact surfaces).
5.6 Floors, walls and ceilings are clean, cleanable and in good repair
• Floors have debris, build-up, or excess water.
• Walls have debris, build-up.
• Ceilings have debris, build-up.
• Light fixtures are dirty.
5.7 Vents and exhaust hoods are clean and in good repair
• Vents and exhaust hoods have debris, rust, mold, build-up or are not in good repair.
5.8 Gaskets on refrigeration/freezer units, ice machines, hot holding units, or any other equipment that has gaskets are clean and in good repair.
• Gaskets in equipment such as reach-in, ice machine, walk-in, freezer, hot holding cabinets and make table are dirty or needs replacing.
5.9 Lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared
• Light is not shielded or shield is damaged.
• Note: if not shielded, coated bulbs must be used.
5.10 Trash receptacles are of sufficient availability, capacity, cleaned and properly maintained
• Trash receptacle not available.
• No trash receptacle in restroom; no covered trash receptacle in women’s restroom.
• Trash receptacle has excess debris, build-up (interior and exterior of receptacle).
• Trash receptacle overflowing.
• Trash receptacle is leaking.
• Liner is missing from trash receptacle
5.11 Dumpster area is free of debris and odor, maintained clean and in good repair
• The dumpster area is not free of food debris and trash that is attractive to pests.
• The grease barrels are not clean and covered.
• The gates and dumpster lids are not closed or visible trash is showing.
• The dumpster is not clean and neat or has an offensive odor.
• Old equipment is stored in the dumpster area.
• The recycle bin (if present) is not clean.

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

6.2 Cold Time/Temperature Controlled for Safety (TCS) Foods must be held less than or equal to 40 degrees
• Cold ingredients or products are not held ≤ 40ºF BUT are held ≤46ºF AND are within a documented 4 hour hold time
6.3 Hot Time/Temperature Controlled for Safety (TCS) Foods bust be held greater than or equal to 140 degrees
• Hot ingredients or products are not held above ≥140ºF BUT are held ≥135ºF AND are within a documented 4-hour hold time.
6.6 Ingredients and products must be held correctly, within hold times or expiration date, rotated properly, and labeled correctly
• No system to monitor prepped product hold times.
• Prepped products not held within hold times.
• Fresh production ingredients placed on top of older ingredients.
• Fresh chicken observed frozen by the restaurant.
• Packaged items that are opened or prepared Ready-to-eat TCS Foods Date Marked by the restaurant are expired
• Packaged items that are opened or prepared Ready-to-eat TCS Foods that should be Date Marked by the restaurant does not have an expiration date
• No system in place to ensure first-in, first–out rotation with the oldest ingredient used first and the freshest ingredient used last.
6.7 Spoiled foods or ingredients are not in use and not for sale
• Stored food is spoiled and is not segregated and marked “do not use”
6.8 Frozen foods are thawed correctly
• Frozen foods are not thawed per approved procedure.
• Frozen ingredients that are in the thawing process not marked with a ready and expiration date and time as required.
• Appropriate emergency thaw procedures not followed for frozen ingredients.
• Frozen ingredients not thawed prior to use (if appropriate).

SECTION 7: EQUIPMENT

7.1 Cold holding equipment and storage equipment temperature meets standard, is functioning properly, and needs no repairs
• Cold holding equipment temperature does not meet standard:
- Refrigeration unit do not have an air temperature of 33ºF to 40ºF
- Freezer unit does not have an air temperature of -10ºF to 10ºF.
• Condensers, fan guards, and grills not in place, not in good condition, or have ice buildup.
• Cold storage equipment not in proper working order, missing or broken parts observed.
• Temperature gauges and displays not functioning properly or working thermometer not inside.
• Walk-in refrigeration doors not self-closing or functioning properly, no air curtains (where applicable), or not functioning properly.
• Freezer has significant ice build-up.
7.2 Hot holding and storage equipment temperature meets standard, is functioning properly, and needs no repair
• Hot holding or preparation equipment temperature does not meet Taco Bell standard.
• Hot holding equipment not in proper working order, missing or broken parts observed.
• Temperature gauges and displays not functioning properly or working thermometer not inside.
7.3 Three compartment sink, prep sink, dishwasher or powersoak sink is functioning properly and needs no repair
• Sinks not in good repair.
• Dishwasher (if present) not in good repair.
• Hot water booster unit (if present) not working properly.
• Sink stoppers, faucets and sprayers present not working properly.
• Caulking or sealant around sink in poor repair, or evidence of mold.
7.4 Other equipment in use is functioning properly and needs no repair
Other equipment not functioning properly, missing or broken parts observed, repairs needed.
7.5 Hot water is plumbed to hand wash and restroom sinks must dispense hot water > 100º F.
Water at hand wash sink is not at specified temperature either mixed manually or through a mixing valve.

SECTION 8: CHEMICALS

8.1 Approved chemicals are properly labeled and stored, and handled correctly
• The restaurant is using unapproved chemicals. Note: Bleach is never approved.
• Chemicals not used according to proper procedure.
• Chemicals not used at the correct strength.
• Food containers or food contact items (e.g. drink cups or utensils) or other improper item used to scoop chemical.
• Chemicals not labeled.
• Chemicals improperly labeled.
• Sanitizer buckets are not labeled properly.
• Chemicals stored on the same wire racking shelf as food with less than 12 inches between them, or above food, packaging, single service items, food equipment or utensils.
• Chemicals are stored on a solid shelf if food, packaging, or single service items are stored on the same shelf.
• Chemicals are not stored away from food contact surfaces, smallwares and serviceware.
• Chemicals are stored on the floor or not closed or covered properly.
• Items such as dough liners, food release or magnesol (which are considered food contact items) not stored away from cleaning chemicals or supplies.
• No designated chemical storage area evident.
• Unattended chemicals are accessible to customers (e.g. customer accessible closet is not locked).
• Sanitizer buckets are not stored in an appropriate location (stored below food or food prep areas).

SECTION 9: PEST CONTROL AND PREVENTION

9.1 Pest activity not present
• Presence of any dead roach.
• Presence of any live or dead rodent in a trap
• Presence of 25 or fewer rodent droppings.
• Presence of any objectionable pests indicative of poor store sanitation not scored above (e.g. birds, running ants, bats, beetles).
9.2 Pest control devices evident and installed, maintained properly; service is evident and by an approved Pest Management Professional Vendor.
• Missing Interior traps, ceiling traps. (if physically possible to place traps in the ceiling), or exterior bait
• Schematic map of trap and bait station locations is not on file in the restaurant.
• Pest control devices must be signed or initialed and dated on each PMP visit (or if bar coding used cannot be verified).
• Pest Management Professional visits are not occurring at the required frequency.
• Traps not located in proper position against walls or areas attractive to pests.
• Outside bait stations not functional.
• Fly paper or “visible” hanging glue boards being used.
• Snap traps being used at floor level as part of routine monitoring.
• Unapproved fly traps utilized.
• Unapproved Pest Management Professional Vendor.
• Evidence that individual other than approved pest control operator is applying pesticides.
9.3 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions, including outside storage sheds and landscaping.
• Doors or windows propped open.
• Gaps evident under doors, flashing missing.
• Standing water on floor.
• Outside perimeter of restaurant has holes or cracks.
• Outside grounds, landscaping not maintained to prevent harborage.
• Grout or tiles are missing, or grout is worn away and has potential for water accumulation
• Floors. Walls, and ceilings not in good repair (i.e. holes, damaged or missing floor tiles, damaged walls or ceilings, or missing ceiling panels)

SECTION 10: SEWAGE AND PLUMBING

10.1 Hot water ≥ 120°F is available in the kitchen as measured at any sink providing hot water other than a handwash sink.
The temperature of the hot running water is between 110ºF and 119ºF
10.2 Back flow prevention devices are present at every sink
• Sink sprayer or hose hangs lower than the sink
• Water supply connection or sink faucet does not have an air gap or back-flow device installed (e.g. three-compartment sink, ice machine, drink machines, mop sink, etc.).
10.4 Plumbing in good repair
• Leaks observed.
10.5 Mop sink, grease and sink traps or drains are not clogged and functioning properly
• Grease traps not free from offensive odor or chemical smell.
• The grease trap not in good condition, not clear, or clogged up.
• Exterior drains not cleared, are stopped up or backing up with debris or litter.
• Drains not functioning properly.
• Drain covers missing.
• Mop sink dirty, cluttered.
• Mop sink needs repair.

Summary

Food Safety Significant Deviations:
AT STANDARD - No significant deviations
UNDER-PERFORMING -1 or more significant deviations
Food Safety Deviations:
AT STANDARD - 14 or fewer total deviations
UNDER-PERFORMING -15 or more total deviations
Manager In Charge:
Auditor:

PB FSA - Food Safety Audit - 2018 v1.0

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SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

SECTION 3: APPROVED SOURCE

SECTION 4: PROTECTION FROM CONTAMINATION

SECTION 5: CLEANING AND SANITATION

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

SECTION 9: PEST CONTROL AND PREVENTION

SECTION 10: SEWAGE AND PLUMBING

SECTION 1: REQUIRED DOCUMENTATION

SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

SECTION 3: APPROVED SOURCE

SECTION 4: PROTECTION FROM CONTAMINATION

SECTION 5: CLEANING AND SANITATION

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

SECTION 7: EQUIPMENT

SECTION 8: CHEMICALS

SECTION 9: PEST CONTROL AND PREVENTION

SECTION 10: SEWAGE AND PLUMBING

Related checklists

PB FSA - Food Safety Audit - 2018 v1.0

Free PB FSA - Food Safety Audit - 2018 v1.0 Checklist

Go digital today!

Convert your paper checklists into digital forms

SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

SECTION 3: APPROVED SOURCE

SECTION 4: PROTECTION FROM CONTAMINATION

SECTION 5: CLEANING AND SANITATION

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

SECTION 9: PEST CONTROL AND PREVENTION

SECTION 10: SEWAGE AND PLUMBING

SECTION 1: REQUIRED DOCUMENTATION

SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

SECTION 3: APPROVED SOURCE

SECTION 4: PROTECTION FROM CONTAMINATION

SECTION 5: CLEANING AND SANITATION

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

SECTION 7: EQUIPMENT

SECTION 8: CHEMICALS

SECTION 9: PEST CONTROL AND PREVENTION

SECTION 10: SEWAGE AND PLUMBING

Related checklists