Information
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Document No.
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Site / Company
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Conducted on
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Prepared by
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Personnel interviewed and accompanying auditor
Dry Storage
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Evidence of pests
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Scoops used /facing down
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Facility integrity
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Dented cans
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Storage racks
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First in First out used
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Open containers
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Chemical storage near foods
Freezer
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Proper thaw cycles
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Thermometers in freezer
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Temperature Logs
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Food storage order
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No items on floor
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Any excessive ice
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Door seals and lights
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Facility integrity
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First in – First out
WALK IN COOLERS
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Temperature of foods < 5 C / 41 F
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HACCP Temp. Logs
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Food storage order
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Nothing on floor
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Facility integrity
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First in- First out
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No leftovers
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Excessive condensation / frozen coils
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Nothing stored under coils
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Proper cooling (<5 C/41F) shallow containers
HOT SERVING LINES
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Temp. above 57 C / 135 F
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HACCP Temp. Logs
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Utensils and covers
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No use of leftovers
COLD SERVE LINES / SALAD BARS
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Temp. below 5 C /41 F
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HACCP Temp. Logs
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Utensils and sneeze guards
WARE WASHING / POT WASHING
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Proper sanitize temp. (71 C / 160 F)
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HACCP Temp. logs
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Auto feed soap / rinse cycle
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Storage of utensils and pots
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Manual wash – 3 steps (wash, rinse, sanitize). Three-step process was followed correctly.
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Calibration of sanitizer
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Appropriate sanitizer test strips are provided and maintained in good condition
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HACCP Calibration log
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Pot wash separate from food prep
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The mechanical dishwashing/pot-washing machines are all functioning properly.
SANITIZER USE
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Veggie and Fruits being sanitized
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Food contact sanitizer type
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Sanitizers properly calibrated
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HACCP calibration logs
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Bottles of sanitizer present
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Demonstrated proper 3 step process (wash, rinse, sanitizer)
CUTTING BOARD USE
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Signs posted for proper use
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Proper use observed
DINING AREA
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No pests
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Facility integrity
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Cleanable surfaces / tables
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Tables being wiped and sanitized
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Condiments refrigerated
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Bug screens
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Customer hygiene / sink use
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All food is properly protected with sneeze guards, dome covers, or other protective device. Tongs are available.
COOKING/MAIN KITCHEN AREA
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Clean floors and surfaces
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Proper cooking temperatures
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Thermometers calibrated / Logs
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Sanitizer bottles
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Cleaned and sanitized equipment (slicers, etc)
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No pests
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Sinks with soap, water, towels
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PPE / glove use / hand washing
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Garbage cans / lids / hands free
MEAT / VEGGIE PREP AREA / BAKERY
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Proper cutting board
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Sanitizer use for veggies
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Proper meat thaw procedure (in cooler)
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Clean equipment
Personnel
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All employees are following established handwashing procedures. All handwashing stations are conveniently located to prep-service areas and properly maintained (soap, hot water, paper towels and waste receptacles).
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Foodhandlers are free of infections. Cuts are bandaged and adequately covered with finger cots or double gloved.
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All employees are using and changing plastic gloves as required.
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All employees wear clean uniforms and do not wear nail polish or jewelry; clothes, coats, hats, etc. stored appropriately. All employees use effective hair restraints.
Ice Machine
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Interior and exterior ice machine surfaces are clean.
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The ice scoop is stored in a manner that will not encourage cross-contamination.
