Restaurant Safety and Cleanliness Audit

Opening or Close

Is AFVT at correct concentration?

Temperature of Walk in Cooler.

All product at least 6 inches off the floor?

Walk-In Cooler floors, baseboards, walls, ceiling, vents, lighting, and back sink area (including floors, shelves, and walls) are clean and in good repair.<br><br>Corrective Action

Products in the Walk-In Cooler comply with the required temperature.

All products in walk in cooler covered and labeled?

The products are organized correctly and in the correct hierarchy.

Are cut gloves in use?

Time stamps used on leafy greens, proteins, cut fruit, and tomatoes?

Meat Cooler at proper temperature

Products in the Meat Room comply with proper temperature

All product stored properly according to food hierarchy chart.

All product at least 6 inches off the floor?

All products in meat cooler covered and labeled?

Are cut gloves in use?

Meat Room floors, baseboards, walls, ceiling, vents, lighting, and back sink area (including floors, shelves, and walls) are clean and in good repair.

Dish machined wash temperature at160°F and rinse at 180°F?

No lime build up in dish machine.

Hand dip procedure executed properly.

3 Compartment sink set up correctly with quaternary sanitizer at 150 ppm - 400 ppm?

All containers stored upside down for proper air drying?

Food utensils are clean and stored properly?

Receiving door is clear, there are no boxes or garbage blocking the exit.

Trash cans clean and liners used.

Dumpster area is clean?

Hoods and filters are Installed, clean?

Towels are kept in buckets?

Can opener blade and gears clean.

Time Stamps used on Carved Meats?

Food utensils in use are stored properly?

All leftovers run out by 2 pm?

Bakery oven is clean and in good repair?

Corrective Action

Dining room environment is comfortable. Temperature, Music.

Buffet labels are on all hot bar items.

Restrooms are clean.

Are Servers washing their hands and changing gloves regularly?

Ice Machine interior and exteriors clean.

Temperature Logs completed?

Duty Rosters system been executed.

Co-Workers washing hands regularly?

Proper hand washing facilities stocked and accessible.

All employees executing five foot rule.

Clean as you go is observed in all restaurant departments.

Quaternary Sanitizer in all areas between 150ppm - 400ppm.

All Co-Workers wearing proper uniforms and non-skid shoes?

All employees temperatures verified.

No sick/symptomatic employees allowed to work.

Eating and drinking restricted to non-food areas.

Receiving Log used properly.

Co-workers know where Right to Understand station is.

Insect control devices on and working.