Service Kitchen Audit

Food is kept at least 6" off the ground

Food is stored in a clean dry place that is not exposed to contamination

Containers are labeled with the food name and delivery date

Food is stored using the FEFO method (First Expired First Out)

Food-contact surfaces are clean and sanitized

Freezer Thermometer is present and accurate

Freezer Temperature is holding at 0˚F or below

Refrigerator Thermometer is present and accurate

Refrigerator Temperature is at 40˚F or below

Freezer and Refrigerators are clean

Food items are correctly identified and date marked

Food is stored using the FEFO method (First Expired First Out)

Food is protected from cross contamination (Covered)

Frozen food is properly thawed in the refrigerator or under running water

Staff have clean hands, disposable gloves, and or utensils when handling food

Rice is held at 140˚F or higher

Cheese sauce is held at 140˚F or higher

Food preparation area, shelves and cabinets are clean and sanitized

Washing station is set and in compliance (Wash-Rinse-Sanitize) Sanitizer at 200ppm

Smallware/utensils are properly cleaned and sanitized between uses

Utensils are properly air dried after washing

Water source is safe at 85˚F

Hand soap and hand washing sign available

Cleaning equipment available and stored correctly

Employees are wearing clean uniforms and hairnets

Employees wash hands regularly and correctly

Cuts and bandages are covered

Jewelry and nail polish policies are followed

No eating in the kitchen policy

Personal items are stored away from food preparation areas

Personal food items are clearly identified and kept in designated areas

No presence or breading of insects / rodents / pests

Outer openings protected from insects /rodents / pests

Garbage and refuge is properly disposed off

All chemicals and labeled and identified

All chemicals are properly stored and away from food

Fire extinguishers equipment

All exits are not block or locked

Electrical wiring / outlets in good repair

Curent License is properly displayed

Serv Safe Certifications are current and properly displayed

Bathrooms are in working order and accessible

Lockers and break area is available for staff

Refrigerator Temperature Log Unti 1

Refrigerator Temperature Log Unit 2

Refrigerator Temperature Log Unit 3

Freezer Temperature Log

Chemical Disinfection Log

Cheese Sauce Temperature Log

Rice Temperature Log

Thermometer Calibration Log

Receiving Log