Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Kitchen Worker Hygiene
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Team members wearing clean uniform including proper safety shoes in good repair?
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Hair restraint in use?
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Fingernails are short, unpolished and clean?
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Jewelry is limited to watch, simple earrings, and plain ring with no stones?
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Hand washing stations are unblocked, working and stocked with soap and paper towels?
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Hands are washed thoroughly using proper hand-washing procedures at critical points?
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Open sores, cuts, or splints and bandages are completely covered while handling food?
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Smoking is observed only in designated areas away from preparation, service, storage and ware washing areas?
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Eating, drinking or chewing gum are observed only in designated areas away from work areas?
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Team members take appropriate action when coughing or sneezing?
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Disposable tissues are available and used and disposed of when coughing or blowing the nose?
Food Storage and Dry Storage
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Temperature is between 50 degrees F and 70 degrees F and there is a thermometer in the immediate area?
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All surfaces and floors are clean?
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All food and paper supplies are at least 8" off the floor?
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There are no bulging or leaking canned goods in storage?
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Dented can policy is known by the attending team member?
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Food is protected from contamination by being bagged, covered or boxed?
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All food is labeled with name and delivery date?
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Chemicals are stored away from food and food-related supplies?
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The FIFO (First In, First Out) method of inventory is being practiced?
Large Equipment
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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?
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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.
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Food slicer is clean to sight and touch and dial is returned to "0" if not in use.
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Food slicer is sanitized between uses when used with potentially hazardous foods.
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Exhaust hood and filters are clean and inspection sticker is up-to-date.
Refrigerator, Freezer, and Milk Cooler
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Temperature is recorded at least one time per shift and temp log is readily available.
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All food is properly covered, wrapped, labeled, and dated.
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There are two thermometers in conspicuous locations for each cooler or freezer.
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No product is in direct contact with the floor.
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The FIFO (First In, First Out) method of inventory is being practiced.
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Units are clean with no signs of rust, mold, or scale.
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If plastic curtains are used at the door they are clean.
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Door seal is in good repair and there is no evidence of condensation on the walls or ceiling.
Food Handling
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Frozen food is thawed under refrigeration or in cold running water.
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Food is handled with utensils, clean gloved hands, or clean hands if it will be cooked.
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Food is not allowed to be in the "temperature danger zone" for more than four hours (40° to 135° F).
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Food is tasted using one time use or disposable utensils.
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Food is not allowed to become cross-contaminated by using the same utensils between products or combining food from two pans into one pan.
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Utensils are handled to avoid touching parts that will be in direct contact with food.
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Reusable towels are use only for sanitizing equipment services and not for drying hands.
Utensils and Equipment
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All small equipment and utensils, including cutting boards, are sanitized between uses.
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Small equipment and utensils are air dried.
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Thermometers are washed and sanitized between each use.
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Can openers are clean with no rust to sight or touch.
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Work surfaces are washed and sanitized.
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Small equipment is inverted or covered between uses or otherwise protected from dust or contamination when stored.
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Work surfaces are clean to sight and touch.
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Drawers and speed racks are clean (check the rails).
Hot Holding
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Hotbox, utensils, etc. are clean.
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Food is heated to 165° F and held for at least one minute before placing in the hot box or on the line.
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Temperature of food being held is above 140° F.
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Food is protected from contamination with the use of a sneeze guard or other barrier.
Cleaning and Sanitizing
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Three – compartment sink is used for pots and large pans.
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Three – compartment sink is properly set up for warewashing (wash, rinse, sanitize).
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Chlorine test kit or thermometer is used to check sanitizing rinse and temperatures are recorded daily.
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If heat sanitizing, the utensils are allowed to remain immersed in 170° F water for 30 seconds.
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If using chemical sanitizer, it is the proper dilution.
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The water is clean and free of grease and food particles.
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The utensils are allowed to dry.
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Wiping cloths are stored in sanitizing solution while in use and are defined for cleaning by either color or label.
Garbage Storage and Disposal
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Garbage can washing area is clean and neat.
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Garbage cans are emptied as necessary and not overflowing.
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Boxes and containers are removed from site and not allowed to accumulate in carts.
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Loading dock and area around dumpster are clean.
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Dumpster is closed.
Pest Control
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Screens are on open windows and doors and are in good repair.
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No evidence of flying insects or rodents present (check fly traps and mouse traps).
Signatures
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Inspector
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F&B Participant
