Standards of Operation QA Assessment - Food Safety

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Location Name

Pre- Assessment Meeting / Office

• 1. Is at least one manager present with a current (not expired) ServSafe certification?

  Yes

  No

  N/A

• 2. Have all the findings been addressed from the previous Health department inspection?

  Yes

  No

  N/A

• 3. Ask the manager "What are the 5 key symptoms and 5 types of reportable food borne illness?"

  Yes

  No

  N/A

General Observations throughout the location.

• 4. Is the hand washing sink accessible with soap, single use paper towels, trash bin and hand washing sign?

  Yes

  No

  N/A

• 5. Observe hand washing on at least 3 associated? Was the frequency nod process correct?

  Yes

  No

  N/A

• 6. Are Associated and managers wearing clean and approved hair restraints and uniforms?

  Yes

  No

  N/A

• 7. Are associates and managers following the ARAMARK approved jewelry standard?

  Yes

  No

  N/A

• 8. Are personal belongings stored in designated area according to the ARAMARK standard?

  Yes

  No

  N/A

• 9. Is smoking , eating, drinking, tobacco use, or gum chewing observed only in designated areas (away from food production, warewashing, or storage and service areas)?

  Yes

  No

  N/A

• 10. Are gloves being used properly?

  Yes

  No

  N/A

• 11. Ask 3 associates "What are the 5 key symptoms and 5 types of reportable food borne illness you must report to your manager?"

  Yes

  No

  N/A

• 12. Do the Refrigerators/Freezers/Hot Holding boxes have working internal hanging thermometers and do the refrigerators and freezers have equipment temperature logs with corrective actions, if needed? <br>

  Yes

  No

  N/A

• 13. Is the 'Top to Bottom' Storage System used in multi-use refrigerators? <br>

  Yes

  No

  N/A

• 14. Is food packaged, wrapped, covered, labeled and dated according to the ARAMARK standards? Aramark labels.<br>

  Yes

  No

  N/A

• 15. Are chemicals properly labeled and stored?<br><br>

  Yes

  No

  N/A

• 16. Are chemicals being used properly? Observe 3 associates.

  Yes

  No

  N/A

• 17. Are food contact surfaces and utensils properly cleaned, rinsed, sanitized and air-dried?<br><br><br>

  Yes

  No

  N/A

• 18. Are digital thermometers available, accurate and used?

  Yes

  No

  N/A

• 19. Is the location free of any evidence of pest activity?<br>

  Yes

  No

  N/A

Storage Areas & Equipment / Loading Dock

• 20. Are delivery temperatures documented with corrective actions?<br><br>

  Yes

  No

  N/A

• 21. Is food stored in appropriate locations? Food not stored 6” or above the floor in all storage areas - Food not stored 18'' or below the ceiling in dry storage areas - Food stored in a moist/dirty location - Food stored exposed to splash, dust or other contamination - Food stored in restrooms / garbage areas / locker rooms - Food not stored on top of soda/milk/bread crates

  Yes

  No

  N/A

• 22. Are the back of house trash and/or waste bins available and of sufficient capacity, is the dumpster area free of excess debris/lid kept closed?<br>

  Yes

  No

  N/A

Dishroom / Utility Room / Chemical Room

• 23. Is the dishmachine sanitizing final rinse temperature at 180°F tested using a surface temperature method (minimum 160°F)?-OR-Is the dishmachine at the proper concentration for chemical sanitizing?<br><br>

  Yes

  No

  N/A

• 24. Is the 3-compartment sink (if empty, fill and test) at the proper sanitizer concentration (150-400ppm)?-OR-Is the temperature for hot water sanitizing (>171°F)?

  Yes

  No

  N/A

• 25. Are Safety Data Sheets (formally MSDS) available for all chemicals in use?

  Yes

  No

  N/A

Main Kitchen / Production Area

• 26. Is the Food Allergy Policy posted in the kitchen?<br>

  Yes

  No

  N/A

• 27. Are red and green buckets and/or spray bottles and wiping cloths stored and used properly for cleaning & sanitizing?<br>

  Yes

  No

  N/A

• 28. Are the appropriate color non-slip cutting boards available and being used correctly? (Red for raw meat/pork/fish; Green for unwashed produce; White for ready to eat foods.)Exception: If location is required to use other color cutting boards due to National brand standards and/or Allergen/Food intolerance Program (purple cutting board)<br>

  Yes

  No

  N/A

• 29. Are food contact surfaces and utensils (except cutting boards) as defined by ARAMARK in good repair?

  Yes

  No

  N/A

• 30. Is equipment as defined by ARAMARK in good repair?<br>Equipment not identifed with sign if not working and waiting for maintenance to repair. - Can openers are dull or chipped - Gasket on refrigeration are broken - Knife blades are not sharp, with kinks, bends, or pieces broken off - Equipment missing screws or other fasteners. - Control knobs, handles, or devices are not in place.<br>

  Yes

  No

  N/A

• 31. Is equipment as defined by ARAMARK properly cleaned and sanitized?<br>Equipment unclean, or have evidence of food particles, grease, or soil accumulations - Clean in place equipment not cleaned and sanitized at least every 4 hours or according to the Master Cleaning Schedule - Gasket on refrigeration are unclean - Ice machines or soda dispensers have mold build-up, rust or off odors

  Yes

  No

  N/A

• 32. Are items properly thawed/slacked?<br>- Thawing at room temperature - Thawing in standing water - Thawing in running water > 70 degrees

  Yes

  No

  N/A

• 33. Is raw produce washed prior to use?Exception: Commercially packaged ready-to-eat, pre-washed produce<br>

  Yes

  No

  N/A

• 34. Are the cooling and TCS cold production temperatures accurately recorded and are proper cooling method used?<br>TCS cold production temperature log missing - TCS cold production temperatures not recorded - Days/times missing from TCS cold production temperature log - Corrective actions not taken for TCS cold production temperature log - Cooling temperature log missing - Cooling temperatures not recorded - Days/times missing from cooling temperature log - Corrective actions not taken for cooling temperature log - Improper cooling method used<br>

  Yes

  No

  N/A

• 35. Is the food cooked to the right temperature and are the final cooking/reheating temperatures accurately recorded on the log?

  Yes

  No

  N/A

• 36. Is cross contamination prevented during food preparation?<br>Food contact surfaces and utensils not cleaned/sanitized between preparation of raw and ready-to-eat foods - Contamination from ice being improperly used for cold holding or coolant - Unpacked foods not protected from contamination during food prep - Prep sinks or hand sinks being used for food preparation (includes dumping & rinsing of food containers) - Raw, whole shell eggs are pooled - Food container used to store chemicals<br>

  Yes

  No

  N/A

• 37. Are all lighting sources properly shielded in areas where food, service utensils, and equipment are stored or prepared?<br>

  Yes

  No

  N/A

• 38. Are all non-food contact surfaces clean and good repair?<br>

  Yes

  No

  N/A

• 39 Are all floors, walls and ceiling clean and good repair?

  Yes

  No

  N/A

• 40. Are all vents and exhaust hoods clean and good repair?

  Yes

  No

  N/A

Service Area

• 41. Is the ARAMARK Consumer Advisory for raw or undercooked foods available in the menu, on a menu board or on table tents?

  Yes

  No

  N/A

• 42. Are TCS foods (Temperature Control for Safety) held in cold holding ≤ 41°F (5°C)? Check at least 2 food items<br>

  Yes

  No

  N/A

• Record Product & Temp:

• Record Product & Temp:

• 43. Are foods in hot holding ≥140°F (60°C)? Check at least 2 foods items<br>

  Yes

  No

  N/A

• Record Product & Temp:

• Record Product & Temp:

• 44. Are "foods on display" stored protected? With sneeze guard, in ice and wrapped correctly.

  Yes

  No

  N/A