Total Quality Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FOOD BORN ILLNESS RISK FACTORS

Supervision

• Serv Safe or National Registry for all managers up to date / Propostiion 65 Poster.<br>

  Yes

  No

  N/A

Employee Health

• Employee Heath & Emerging Pathogen Prevention<br><br>

  Yes

  No

  N/A

• Proper Exclusion of ill employees

  Yes

  No

  N/A

Good Hygienic Practices

• Personal Item Storage, Proper Eating, Tasting, Drinking, or Tobacco Use

  Yes

  No

  N/A

• No Discharge from eyes, nose and mouth

  Yes

  No

  N/A

Preventing Contamination By Hands

• Proper hand washing and glove changes

  Yes

  No

  N/A

• No bare hand contact with RTE Foods.

  Yes

  No

  N/A

• Handwashing sinks properly supplied and accessible

  Yes

  No

  N/A

Approved Source

• All food obtained from approved source

  Yes

  No

  N/A

• Food received at proper temperature

  Yes

  No

  N/A

• <br>Food received in good condition and safe

  Yes

  No

  N/A

• Required records availabe: Shellstock tags

  Yes

  No

  N/A

Protection from Contamination

• There is no cross-contamination occurring in the restaurant

  Yes

  No

  N/A

• All food-contact surfaces are sanitized

  Yes

  No

  N/A

• Proper Handling of Harvest Foods

  Yes

  No

  N/A

Potentially Hazardous Food times/temperature

• Proper Cooking Temperatures and Times

  Yes

  No

  N/A

• Proper Reheating Temperatures for previously cooked foods

  Yes

  No

  N/A

• Proper Cooling time and temperatures

  Yes

  No

  N/A

• Proper Hot Holding Temperatures

  Yes

  No

  N/A

• Proper Cold Holding Temperatures

  Yes

  No

  N/A

• Proper Use of Time as a Public Health Control

  Yes

  No

  N/A

• Potentially Hazardous (time/Temperature Control for Safe Food) food Properly labeled and within rotation guidelines

  Yes

  No

  N/A

Consumer Advisory

• Consumer Advisory provided for raw or undercooked foods.

  Yes

  No

  N/A

Chemical

• Chemicals and pesticides properly identified, stored and used.

  Yes

  No

  N/A

Conformance with Approved Procedures

• Compliance with variance, specialized process, & HACCP plan.

  Yes

  No

  N/A

• Dish machine/ Triple Sink Procedures.

  Yes

  No

  N/A

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