Information
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Restaurant Number
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Conducted on
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Prepared by
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Location
Instructions
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Purpose:
This form is designed to assist your restaurant with monitoring and improving food safety compliance in the restaurant.
How To Use:
This audit is designed to be done in a "zoned" format. Walk through each zone in the restaurant and answer each of the food safety questions listed . If a question is identified as "non compliant" be sure to comment on what was observed and what the corrective actions are. You must complete all sections.
After Completing:
Once you complete all sections of the audit, please email a copy of the audit to your restaurant (for filing) and to your Area Director. If you are required to conduct this assessment due to previous SOAP performance, be sure to conduct these on a weekly basis until your next SOAP assessment.
Food Bars & Other Stations
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Cold Holding - Potentially hazardous food temperatures are at or below 41 F.<br><br>Pick two food items per piece of equipment on all cold bars.
