Starbucks QASA audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Top 10 Critical Opportunities

• Ice protected in FOH and BOH areas

• Temperature logs complete in duty roster

• Condiment bar carafes

• Potentially hazardous foods within code date

• Sanitizer strength at proper concentration/proper test strips available (at or above 200 ppm)

• Chemicals properly labeled & properly stored

• Refrigeration units

• In-use wiping cloths properly stored in sanitizer between use

• All hand sinks properly stocked with soap and paper towels. Dispensers functioning properly

• Refrigerated PHF

• Notes

Other Critical Opportunities

• Bare hand contact: partners do not contact ready to eat food or food contact surfaces with bare hands

• Proper hand washing taking place at appropriate times

• Hand sinks are accessible and used properly

• Partners not working while ill

• Thermocouple present and properly working

• Potentially hazardous food is not stored at room temp

• Permit/Food service license to operate available as required by jurisdiction

• Partner food safety trade not no adequate as required

• Dish machine rinse water is properly maintained for sanitizing dishes (>180F or 50-110 ppm)

• Hot water available in store

• No pest evidence : rodents, flying insects, cockroaches or ants

• Flex drain hose not placed in sewer pipe

• No sewage backup in facility

• Notes

General In each section of the store, check for the following

• Equipment clean and in good repair

• Lights are working

• Area is free if spills and debris

• Trash is not overflowing

• Walls are clean, free of splatter

• Thermometers read <41F placed in front of case or refrigerator

• Floor or baseboards are clean, free of encrusted build-up

• Food/beverage containers labeled with name and shelf life/expiration date

• Ceiling/cents

• Notes

Warming Station

• Tong/knife/cutting boatd

• Oven clean

• Notes

Bar

• Steaming pitchers rinsed after each use

• Condiment bar: milk in carafes is all below 41F

• Notes

Pastry Case

• Allergen sticker present

• Warming stores have "for display only" signage

• BOH: all items at least 6" off floor

• Notes