Steritech Audits

Are Timers being used?

Are employees washing hands?

Are there deep gauges in cutting boards?

Is the soap dispenser and paper towel dispenser functioning properly by prep?

Is there a label on flour container?

Is there a label on sugar bin?

Is cardboard cleared from floor?

Are bowls stacked face down at prep and boards area?

Are gaskets clean and in good shape on centerline and breading tables?

Is personal food items stored on bottom shelf?

Are cell phones not being used?

Are ceiling vents clean?

Is dumpster lid closed?

Are sanitizers at proper levels? (150-400ppm)

Are dish pans stacked dry?

Is compartment sink free of black build up on caulk lines?

Are walk-in fans clear of dust?

Is chicken on cooling racks covered and labeled?

Are there cleaning supplies NOT stored near preparation of food (spray bottles)?

Is ice machine clear of any encrusted material on exterior?

Prep area free of employee drinks?

Is nugget slicer working and in good condition?

Is cheese stored below pan dents on centerline?

Is juicer clear of any encrusted food material (Lemon pulp)?

Is lettuce chopper working and in good condition?

Is the soap and paper towel dispenser by breading area sink functioning properly?

Are walk-in shelves clear of any debris?

Are TM's hands free of any jewelry and bracelets?

Is lemon wedger clear of debris?

Is lemon slicer rubber undamaged?

Are "use first" clips being used for thaw cabinets?

Are soda nozzle's free of debris?

Are prep table gaskets clean and in good condition?

Is sanitizer bucket by center line at correct level (150-400)?

Is grilled chicken in prep table below 40?

Is shredded cheese below 40?

Is ice machine interior clean?

Is sanitizer by bread carts at proper level (150-400)?

Are insect light bulbs functioning?

Is sink accessible by bread carts?