RFSS AUDIT REPORT

• RFSS checklist Rev.00

• RFSS INTERNAL AUDIT

• Client / Site

• Conducted on

  Date

• Shiva shankar H D

• Location
  Address

• Personnel

• Crew member/ Manager name

Section 1.0 Imminent health risks

• 1.1 Running Hot & cold water available

  Yes

  No

  N/A

• 1.2 Manager & crew members free from illness & symptoms

  Yes

  No

  N/A

• 1.3 Free of adulterated/ contaminated products

  Yes

  No

  N/A

• 1.4 Free of sewer backups

  Yes

  No

  N/A

• 1.5 Free of pest infestation leading to food/food contact surface contamination

  Yes

  No

  N/A

• 1.6 Resturant has sanitizer

  Yes

  No

  N/A

• 1.7 Resturant is free of flood

  Yes

  No

  N/A

• 1.8 Time/Temperature controlled for safety food is held at proper temperature & documented every four hours

  Yes

  No

  N/A

• 1.9 Hand wash sinks are provided

  Yes

  No

  N/A

Section 2: sanitation system in place

• 2.1 Sanitation solutions are clean, of proper concentration & correct test strips are available

  Yes

  No

  N/A

• 2.2 Three or two compartment sink is set & properly used

  Yes

  No

  N/A

• 2.3 Portable & surfaces of the equipment & utensil are washed, rinsed , sanitized & air dried

  Yes

  No

  N/A

• 2.4 Approved chemicals are used, labeled & stored properly

  Yes

  No

  N/A

• 2.5 Premises in back of house of resturant is clean & maintained

  Yes

  No

  N/A

Section 3: Employee Hygiene & practice system in place

• 3.1 Manager & crew understand Dunkin' brand standard for employee health

  Yes

  No

  N/A

• 3.2 Hand wash facilities are availavle & hygienic pract

  Yes

  No

  N/A

• 3.3 There is no bare hand contact with ready to eat foods & single use glove/barriers are available

  Yes

  No

  N/A

Section 4.0:Time and Temperature system in place

• 4.1Approved food probe thermometer is in use, accurate & sanitized

  Yes

  No

  N/A

• 4.2Refrigerated foods are held at 2-3 C or Below

  Yes

  No

  N/A

Section 5.0 :Good retail practice in place

• 5.1Food & packaging are protected from contamination and allergen cross contact

  Yes

  No

  N/A

• 5.2All food packaging is used in an appropriate manner

  Yes

  No

  N/A

• 5.3 All food products are approved and from approved source

  Yes

  No

  N/A

• 5.4 All food is within date code & labeled appropriately

  Yes

  No

  N/A

• 5.5 Restuarant is free of pest & pest evidence

  Yes

  No

  N/A

• 5.6 Pest management devices are used & only applied by a licensed pest control operator

  Yes

  No

  N/A

Section 6.0: Documentation system is in place

• 6.1 Food safety section of the ROR'S are complete , accurate and with correcrive actions

  Yes

  No

  N/A

• 6.2 Cold & hot holding temperature documents are complete, accurate and with corrective actions

  Yes

  No

  N/A

• 6.4 Receiving documents are complete, accurate & with corrective actions

  Yes

  No

  N/A

• 6.5 Additional required food safety documentation & resources are present

  Yes

  No

  N/A

• Crew member signature

  Sign

• Auditor signature

  Sign