RR Safety Audit

Ice Machines: clean, sanitized, free of rust and mold, and not used for food storage.

Grease filters, range exhaust hoods, and exhaust hood filters cleaned.

Slicers, dicers, and food processors cleaned and sanitized between use.

KTI: Broiler, Dough Pro and Garlands cleaned and properly maintained.

Allergen kits and contents are clean.

Filter machine cleaned daily/free from accumulated grease.

Grease receptacles emptied regularly.

Cleaned and sanitized dishware and utensils are stored off the floor and in clean dry location.

Utensils cleaned, sanitized, and stored to protect them from contamination.

Wash temperature 120 degrees; rinse temperature of at least 75 degrees maintained for tableware and utensils.

Detergent concentration maintained at the necessary level for effective cleaning; chlorine between 50-100 ppm?

Restrooms are clean and sanitary. Baby changing stations are clean and sanitized; clasps are in working order.

Food is kept covered when in transit to prep / service areas.

Food is properly protected from contamination

Frozen foods are properly thawed under refrigeration or under cold running water and cooked from frozen state.

Food preparation area is clean and free from debris.

Storage of food is completely separate from storage of cleaning powders, insecticides, or other poisonous substances.

Sauces on charbroiler are properly labeled and stored. Reheating procedures are followed.

Hot-holding equipment maintains food at or above 150 degrees.

Cold foods are held at 40 degrees or lower.

Food-holding cabinets are equipped with secondary thermometers.

All fruits and vegetables are thoroughly washed with Victory Wash.

Ladders are in all stockrooms with shelf/rack storage.

Nitrous and helium tanks are chained for safety.

All electrical equipment is properly grounded - no exposed wires. Lamps have proper housing.

There is at least one Type K (Kitchen) fire extinguisher located in the kitchen. Extinguishers are properly tagged and inspected within last 30 days.

Ansul system fire extinguisher are inspected and located near the cooking area.

Counters, steam tables, carts & wheels, drawers and serving equipment are free from sharp corners and in good repair.

There are 3 pairs of goggles - Clean, bagged, ready for use.

Microwave ovens in good repair, especially doors & seal.

Cut gloves readily available in the bar and HOH.

Knives kept in designated areas when not in use.

Inspections of glassware, china, flatware, and plastic equipment are regularly scheduled, in addition to being inspected on an as you go basis.

Glass and china stored in proper storage facilities and not in temporary storage area such as counter or table surfaces.

Emergency exit devices on walk-in refrigerators/freezers operate properly. Blower fan has screen or mesh guard.

Light fixtures operational, guarded, and two feet (minimum) from stored items; rubber coated bulbs are being used.

Video cameras operational & capture the designated area.

First aid kit is readily accessible, well stocked and organized.

Traffic patterns are unobstructed by pans, dish tubs, racks, and other obstacles; portable signs are used to indicate any hazards.

Floor coverings are clean and well maintained, free from holes, tears, loose threads, loose or chipped tiles, debris and other tripping hazards. (FOH & HOH)

Floors are frequently monitored for excessive water, wet floor signs used; non-skid mats or flooring provided in wet areas.

Edges of mats lie flat and are not curled or turned up.

Steam, gas and water pipes are clearly marked for identification.

No debris in water drain on roof.

Outside neons free from birdnests, debris or any other fire hazard.

18 inches of stone between mulch and building is present.

TMs are trained in the safe use of cleaning compounds/drying agents to prevent dermatological problems.

TMs take adequate precautions to prevent burns from hot liquids, hot serving containers, steam, and heat lamps.

TMs do not leave handles of pans protruding into the aisle space.

Cut gloves, guards on cutting, dicing, and slicing machines are used.

TMs properly use safeguards on broilers, fryers, etc.

TMs use pot holders or gloves for handling hot items.

TMs use proper lifting techniques.

Slip resistant shoes and burn protection are being worn.

TMs wash their hands frequently and between tasks.

Vinyl gloves are used when handling "ready to eat food", at and during food prep.

TMs use trays and carts to carry armful of items.

Have you been trained in fire safety; evacuations; extinguishers and hood suppression systems?

Where are the fire extinguishers located?

How do you extinguish a cooking vessel fire?

Are safety question asked at RSGs? What are some of the questions you've been asked?

What is the temperature danger zone? Why do we have it?

What are the 4 symptoms of food borne illness?

What could you receive if you make a suggestion to the Safety Committee?

What's the most important thing you can do to prevent food related illnesses?

What is the purpose of the Right to Know sheets? Where are they located?

Explain the proper procedures for opening a can.

How do you open plastic bags?

What is the proper procedure for scooping ice?

What precautions should you take when walking to your car, especially at night?

What is the legendary safety award?

Servsafe Certifications current and posted.

Current Safety meeting minutes and best practices posted & visible.

WC panel physicians posted.

Emergency Action Plan posted.