Title Page
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Document No.
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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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Personnel
Temperature Control
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Cold foods are maintained at 41 or below in all cold-holding devices.
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Hot foods are maintained at 135 or above.
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Cooler temps maintained at 41 or below.
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Working thermometer is available upon request, and accurate +/- 2 degrees.
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Cooler thermometers are easily viewable.
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Coolers have a secondary thermometer visible inside cooler.
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Frozen foods held frozen are hard to touch.
Cleaning and Sanitation
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Chemical sanitizes are at proper concentration.
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Chemical bottles are labeled.
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Mop buckets are empty.
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Cleaning tools do not coming in direct contact with food.
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Dish machines are clean, in good repair, and stocked with detergent.
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Wiping clothes are stored clean and dry, or immersed in properly diluted sanitizer.
Personal Hygiene
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Hand wash sinks convenient to food prep areas.
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Good hand washing practices are observed.
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No bare hand contact with ready to eat foods.
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Eating, drinking, and tobacco use restricted to non-food areas. Includes chewing gum.
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Drink cups have lids and are stored in places that can not contaminate food contact surfaces.
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Hand was sinks are used only for this purpose.
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Was sinks have hot water of at least 100, with soap, towels and signage.
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Gloves are changed when they are contaminated.
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Good personal hygiene. Clean clothes. Jewelry with no set stones.
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Personal items are not stored with or above food.
Food Handling
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Source tags for shell fish held 90 days after harvest.
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Ready to eat food is dated and does not exceed 7 days shelf life.
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Food products not held or sold past expiration date.
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Raw meats are stored below ready to eat products.
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Not chemicals are stored above food or food contact surfaces.
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Raw fruits and vegetables are washed prior to processing or serving.
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Food is observed being served so hands don't touch the food, lips of bowls, or utensils.
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Food held in storage is covered unless cooling.
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Food is identified with common name on label.
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Food product is served 6 inches or more off floor.
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Is there a consumer advisory for raw or undercooked meats.
Facilities and controls
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Adequate water is available.
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Pest prevention program is effective
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Floors are free of dust, debris, and standing water.
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Vents, fan guards, and filters are clean.
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Floors, walls, and ceilings are in good repair.
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Garbage are leak proof and emptied frequently.
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Lights are on and working.
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No gaps larger than a quarter inch to control pest entry.
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Pest control devices are working properly and changed regularly.
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Restrooms for food handlers are clean
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Food contact surfaces are cleaned every 4 hours
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Food contact surfaces are clean and in good repair.
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Items are stacked dry
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In use utensils are properly handled and stored. ( they don't touch product, on in unclean area)
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Equipment is clean
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Sanitizer test kits are readily available for use.
