Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Kitchen Worker Hygiene

  • Team members wearing clean uniform including proper safety shoes in good repair?

  • Hair restraint in use?

  • Fingernails are short, unpolished and clean?

  • Jewelry is limited to watch, simple earrings, and plain ring with no stones?

  • Hand washing stations are unblocked, working and stocked with soap and paper towels?

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

  • Open sores, cuts, or splints and bandages are completely covered while handling food?

  • Smoking is observed only in designated areas away from preparation, service, storage and ware washing areas?

  • Eating, drinking or chewing gum are observed only in designated areas away from work areas?

  • Team members take appropriate action when coughing or sneezing?

  • Disposable tissues are available and used and disposed of when coughing or blowing the nose?

Food Storage and Dry Storage

  • Temperature is between 50 degrees F and 70 degrees F and there is a thermometer in the immediate area?

  • All surfaces and floors are clean?

  • All food and paper supplies are at least 8" off the floor?

  • There are no bulging or leaking canned goods in storage?

  • Dented can policy is known by the attending team member?

  • Food is protected from contamination by being bagged, covered or boxed?

  • All food is labeled with name and delivery date?

  • Chemicals are stored away from food and food-related supplies?

  • The FIFO (First In, First Out) method of inventory is being practiced?

Large Equipment

  • All pieces of equipment are clean to sight and touch - equipment on serving lines, Storage shelves, cabinets, ovens, ranges, fryers, and steam equipment is working or has a work order for repair on file?

  • Any equipment that is not functioning and has been down greater than two weeks must have a work order number and expected date of repair attached to equipment.

  • Food slicer is clean to sight and touch and dial is returned to "0" if not in use.

  • Food slicer is sanitized between uses when used with potentially hazardous foods.

  • Exhaust hood and filters are clean and inspection sticker is up-to-date.

Refrigerator, Freezer, and Milk Cooler

  • Temperature is recorded at least one time per shift and temp log is readily available.

  • All food is properly covered, wrapped, labeled, and dated.

  • There are two thermometers in conspicuous locations for each cooler or freezer.

  • No product is in direct contact with the floor.

  • The FIFO (First In, First Out) method of inventory is being practiced.

  • Units are clean with no signs of rust, mold, or scale.

  • If plastic curtains are used at the door they are clean.

  • Door seal is in good repair and there is no evidence of condensation on the walls or ceiling.

Food Handling

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

  • Food is handled with utensils, clean gloved hands, or clean hands if it will be cooked.

  • Food is not allowed to be in the "temperature danger zone" for more than four hours (40° to 135° F).

  • Food is tasted using one time use or disposable utensils.

  • Food is not allowed to become cross-contaminated by using the same utensils between products or combining food from two pans into one pan.

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

  • Reusable towels are use only for sanitizing equipment services and not for drying hands.

Utensils and Equipment

  • All small equipment and utensils, including cutting boards, are sanitized between uses.

  • Small equipment and utensils are air dried.

  • Thermometers are washed and sanitized between each use.

  • Can openers are clean with no rust to sight or touch.

  • Work surfaces are washed and sanitized.

  • Small equipment is inverted or covered between uses or otherwise protected from dust or contamination when stored.

  • Work surfaces are clean to sight and touch.

  • Drawers and speed racks are clean (check the rails).

Hot Holding

  • Hotbox, utensils, etc. are clean.

  • Food is heated to 165° F and held for at least one minute before placing in the hot box or on the line.

  • Temperature of food being held is above 140° F.

  • Food is protected from contamination with the use of a sneeze guard or other barrier.

Cleaning and Sanitizing

  • Three – compartment sink is used for pots and large pans.

  • Three – compartment sink is properly set up for warewashing (wash, rinse, sanitize).

  • Chlorine test kit or thermometer is used to check sanitizing rinse and temperatures are recorded daily.

  • If heat sanitizing, the utensils are allowed to remain immersed in 170° F water for 30 seconds.

  • If using chemical sanitizer, it is the proper dilution.

  • The water is clean and free of grease and food particles.

  • The utensils are allowed to dry.

  • Wiping cloths are stored in sanitizing solution while in use and are defined for cleaning by either color or label.

Garbage Storage and Disposal

  • Garbage can washing area is clean and neat.

  • Garbage cans are emptied as necessary and not overflowing.

  • Boxes and containers are removed from site and not allowed to accumulate in carts.

  • Loading dock and area around dumpster are clean.

  • Dumpster is closed.

Pest Control

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

  • No evidence of flying insects or rodents present (check fly traps and mouse traps).

Signatures

  • Inspector

  • F&B Participant

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.