Information
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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
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Certified Manager on Duty
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Cold potentially hazardous food maintained at at 41* or below in a cold holding device and ice wells
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Date marking is applied at time of preparation to ready to potentially hazardous food prepared on site and intended to be held for more then 24 hours and does not exceed a 7 day shelf life
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Food contact surfaces properly cleaned and sanitized every 4 hours during use with potentially hazardous food at room temperature
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Food contact surfaces of equipment and utensils durable, non toxic, easily cleanable and in good condition
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Dishwasher is properly maintained and operated. Surfaces are clean, curtains are in place. Chemical Sanitizer solution at proper concentration at temperature per label instructions; non chemical sanitizing in a dishwasher machine at 180* on the final rinse gauge. 160* on the dish surface
