Information
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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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Instructions:
1. Answer "Yes", "No", "N/A" for the questions below.
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.
Personal Dress and Hygiene
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Employees wear proper uniform including proper shoes.
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Hair restraint is worn.
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Fingernails are short, unpolished, and clean.
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Jewelry is limited to watch, simple earrings, and plain ring.
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Hands are washed or gloves are changed at critical points.
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Open sores, cuts, or splints and bandages on hands are completely covered while handling food.
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Hands are washed thoroughly using proper hand-washing procedures at critical points.
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Smoking is observed only in designated areas away from preparation, service, storage, and warewashing areas.
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Eating, drinking, or chewing gum are observed only in designated areas away from work areas.
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Employees take appropriate action when coughing or sneezing.
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Disposable tissues are used and disposed of when coughing/blowing nose.
Food Handling
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Frozen food is thawed under refrigeration or in cold running water.
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Food is not allowed to be in the “temperature danger zone” for more than 4 hours.
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Food is tasted using proper method.
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Food is not allowed to become cross-contaminated.
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Food is handled with utensils, clean gloved hands, or clean hands
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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 used only for sanitizing equipment surfaces and not for drying hands, utensils, floor, etc
Food equipment and utensils
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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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Work surfaces are clean to sight and touch.
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Work surfaces are washed and sanitized between uses.
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Thermometers are washed and sanitized between each use.
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Can opener is clean to sight and touch.
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Drawers and racks are clean.
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Small equipment is inverted, covered or otherwise protected from dust or contamination when stored.
Cleaning and Sanitizing
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Three-compartment sink is used.
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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.
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The water temperatures are accurate.
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If heat sanitizing, the utensils are allowed to remain immersed in 170º 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.
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Solution while in use.
Garbage Storage and Disposal
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Kitchen garbage cans are clean.
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Garbage cans are emptied as necessary.
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Boxes and containers are removed from site.
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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 are in good repair.
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No evidence of pests is present.
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Inspector
