Title Page
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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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Food in cold tops stored above 4c?
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Food contact surfaces not cleaned
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Walk in cooler above 4C?<br>
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Food surfaces easily cleanable?
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Are staff washing hands?
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Eating, or drinking in staff areas?
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Improper Labelling / Date
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Cooling Rules. Is food being cooled to 60 in 2 hours and 40 in 4 hours.
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Dish machine chemical concentration is it correct?
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All labels on chemicals?
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Improperly cleaned non food surfaces<br>
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Floors, walls, ceiling, excessive dust & debris
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Adequate ventilation, vents, fan guard, filters clean?
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Food contact surfaces sanitized with 4 hours?
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Clean utensils, handles stored up
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Hand washing sink free in clutter & debris
