TQ Audit

• Audit Title

• Conducted on

  Date

• Prepared by

• Location
  Address

Tools required

• Do you have test strips to check sanitizer levels?

  Yes

  No

  N/A

• Do you have a flashlight?

  Yes

  No

  N/A

Foodborne Illness Risk Factors

• ServSafe/National Registry Certificates:<br>:All managers up to date - every 3 years.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Employee Health & Emerging Pathogen Prevention<br>:emetic event/biohazard/first aid kit available, us of Oasis Pro 63<br><br>

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Proper exclusion of ill employees<br>:Employees showing signs of illness are excluded from working.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Personal item storage, eating, drinking, and tobacco use<br>:In designated areas.<br>

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• No discharge from eyes, noes, and mouth.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Proper hand washing & glove changes<br>:Anytime they become contaminated, proper Dish Machine Operator Dipping, Double Handwashing after using the restroom.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• No bare hand contact w/Ready to eat foods<br>: gloves/utensils used.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Handwashing sinks properly supplied & accessible<br>: hand sinks used for hand washing ONLY.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• All food obtained from approved source.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Food received at proper temperature.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Food received in good condition & safe<br>: Dented cans segregated.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Required records available<br>: shell stock tags.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• There is no cross-contamination occurring within the restaurant<br>: separation between raw/ready to eat, proper utensil usage, covered when not in use.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• All food-contact surface sanitized<br>: utensils, silverware, glassware, dishware, ramekins, coffee cups, cutting boards, slicers/dicers, interior ice machine, ice bins, ice totes, ice scoops and holders.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Proper Handling of Harvest Foods<br>: cooking/cooling/storage

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Proper cooking temperatures & times<br>: Refer to brand standards.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Proper reheating procedures for previously cooked food<br>: >165F within 2 hours.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Proper cooling times & temperatures<br>: 135F to 70F in 2 hrs, <41 in more 4 hrs; <38F for Reduced Oxygen Packaging products.

  Safe

  At Risk

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Proper hot holding temperatures - >135F

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Proper cold holding temperatures - < 41F refrigerated, < 0F Frozen.

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Proper use of time instead of temperature control<br>: Refer to brand recipe standards

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Potentially hazardous (TCS) food properly labeled and within rotation guidelines

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Consumer advisory provided for raw or undercooked foods

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Chemicals & pesticides properly identified/labeled,stored, and used

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Compliance w/HACCP<br>: timely and correct completion of times (daily and stored). Including ROP documents

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

• Dish Machine Temps/Triple Sink Procedures<br>: rinse > 180F, sanitizer at proper concentration

  Yes

  No

  N/A

• Repeat

  Single Repeat

  Double Repeat

  Triple Repeat

Food Safety Standards

Brand Standards

• Brand standards for hot holding temperatures are met<br>All hot foods, except prime rib at LH, must be held at 135°F or higher. Prime rib must be held at 130°F or higher. If No, please describe corrective action taken.<br>

  Yes

  No

  N/A

• Brand standard rapid reheating temperatures are met

  Yes

  No

  N/A

Food Temperature Control

• Proper cooling, cold and hot holding methods are used<br>: proper cooling methods used, proper use of hot and cold holding equipment.

  Yes

  No

  N/A

• Approved thawing methods<br>: under refrigeration or < 70F running water

  Yes

  No

  N/A

• Thermometers provided and accurate<br>: available in refrigeration units and for checking product, used properly, calibrated.

  Yes

  No

  N/A

Prevention of Food Contamination

• Insects, rodents, & animals not present (all areas)

  Yes

  No

  N/A

• Potential contamination prevented during food prep & storage<br>: storage levels, food covered, cutting board usage, no condensation/leaks, lights shielded

  Yes

  No

  N/A

• Wiping cloths<br>: properly used & stored, sanitizer strength-proper sanitizer concentration, towels kept in buckets when not in use.

  Yes

  No

  N/A

• Washing fruits & vegetables

  Yes

  No

  N/A

Proper Use of Utensils

• In-use utensils: properly stored.<br>:No utensils stored in stagnant water below 135°F? :Utensil handles not in contact with food?<br>:All silverware inverted when in cylinders?<br>:All silverware facing in same direction when in dividers? :In use utensils stored in a sanitary manner?

  Yes

  No

  N/A

• Single use/Single service articles properly stored and use - inverted or covered.

  Yes

  No

  N/A

• Uniform maintained - gloves, uniform, hair/beard restraints - clean aprons.

  Yes

  No

  N/A

Physical Facilities

• Hot & cold water available, adequate pressure - wash temperature, adequate pressure.

  Yes

  No

  N/A

• Plumbing installed, proper backflow preventers present where required<br>: ice machine, dish machine, sinks, cooking equipment - or air gaps.

  Yes

  No

  N/A

Sanitation Standards

Food Contact Surfaces (clean and maintained)

• Bakeware<br>:casseroles, boats, pizza screens, pie tins, baking pans, etc.

  Yes

  No

  N/A

• Breading Bins/Food Storage Containers, Scoops & Holders<br>: cambros, lexans, baine maries, rolling bins

  Yes

  No

  N/A

• Prep Equipment/Tools<br>:cheese graters, butter machines, can openers,condiment pumps, spinner<br>

  Yes

  No

  N/A

• Food Contact Utensils<br>:measuring cups, seasoning shakers, fryer baskets, breading screens, butter brush, skewers, colanders/strainers

  Yes

  No

  N/A

• Dipper Wells<br>:expo, ice cream, server area, production area

  Yes

  No

  N/A

• Food Contact Cooking Equipment<br>:deep fryer, grill, steamer, pasta cooker, sandwich press, etc.

  Yes

  No

  N/A

• Garnish Containers/Trays & Glass Rimmers

  Yes

  No

  N/A

• Mixers & Blenders: juicer, Oasis, drink mixer or blender

  Yes

  No

  N/A

• Pitchers/Tea Pots/Coffee Pots & Cups

  Yes

  No

  N/A

• Pots, Pans, & Trays<br>:hotel, steamer, saute', sheet, microwave containers, metal & plastic trays

  Yes

  No

  N/A

• Prep Sinks

  Yes

  No

  N/A

• Beverage Dispensing Equipment - soda gun/holsters/towers, beer taps/drains

  Yes

  No

  N/A

• Prep Tables - Undersides and legs

  Yes

  No

  N/A

• Thermometers/thermocouples and houlders

  Yes

  No

  N/A

Non-food Contact Equipment (clean and maintained)

• Baseboards and ledges

  Yes

  No

  N/A

• Booth seats and undersides, chairs, and stools

  Yes

  No

  N/A

• Building exterior/parking lot and all entry areas

  Yes

  No

  N/A

• Carpeting, floors, and floor sweepers

  Yes

  No

  N/A

• Dumpster area

  Yes

  No

  N/A

• Lobby stands and furnishings - fish tank, hostess chairs and benches

  Yes

  No

  N/A

• Server trays

  Yes

  No

  N/A

• Tray jacks

  Yes

  No

  N/A

• Guest area decor

  Yes

  No

  N/A

• Windows, blinds, and shutters

  Yes

  No

  N/A

• Fixtures in the Restrooms - sinks & fixtures, toilets/urinals, partitions, mirrors

  Yes

  No

  N/A

• High chairs/booster seats/car seat holders

  Yes

  No

  N/A

• Infant changing centers

  Yes

  No

  N/A

• Menus/check minders/table tents/pagers

  Yes

  No

  N/A

• Table condiments - sugar caddies, salt & pepper shakers and sauce bottles

  Yes

  No

  N/A

• Tables - lobby, bar, dining

  Yes

  No

  N/A

• Brewing (hot beverage) Equipment - coffee/tea brewers, cappuccino machine

  Yes

  No

  N/A

• Chiller & Warmers - glass and plate chiller, bowl warmer, plate warmer

  Yes

  No

  N/A

• Cooking Equipment - convection, conveyor & pizza ovens, microwaves, cheese melters, range/stove

  Yes

  No

  N/A

• Dish Machine - interior, exterior, curtains, hoods, drain tables, racks clean & maintained

  Yes

  No

  N/A

• Dollies/carts

  Yes

  No

  N/A

• Fryer Equipment (filters, tools, baskets, fry shuttle)

  Yes

  No

  N/A

• Hand Wash sinks & dispensers

  Yes

  No

  N/A

• Hoods and hood filters

  Yes

  No

  N/A

• Hot Holding Equipment - crescors, hot wells, heat lamps, glo rays, alto shams, bread warmers, potato warmer

  Yes

  No

  N/A

• Ice machine exterior - exterior, catch lips, underneath

  Yes

  No

  N/A

• Ice/cold wells

  Yes

  No

  N/A

• Point of Sale Equipment - check printers, DASH station, screens, bump bars, ticket rails

  Yes

  No

  N/A

• Knife holders

  Yes

  No

  N/A

• Non-Food Equipment Utensils - Bag holder, bag sealer, foil/pvc roll, oven mitts, scale, stand pipe, bread basket, timer

  Yes

  No

  N/A

• Prep Tables - undersides and legs

  Yes

  No

  N/A

• Reach-in coolers/refrigeration drawers

  Yes

  No

  N/A

• Recipe cards and holders

  Yes

  No

  N/A

• Shelving and slide in racks

  Yes

  No

  N/A

• Silverware/utensil storage containers

  Yes

  No

  N/A

• Speed rails

  Yes

  No

  N/A

• Cabinets/closets

  Yes

  No

  N/A

• Walk-in Coolers/Freezers - floors, walls, ceiling, shelves, condenser units

  Yes

  No

  N/A

• Ceiling and lights

  Yes

  No

  N/A

• Floor drains

  Yes

  No

  N/A

• Floors/coving

  Yes

  No

  N/A

• Vents and fans

  Yes

  No

  N/A

• Walls and doors

  Yes

  No

  N/A

• Can wash area

  Yes

  No

  N/A

• Chemical storage area

  Yes

  No

  N/A

• Hot water room, electrical room, and linen storage areas

  Yes

  No

  N/A

• Mop buckets, mops, wringers, brooms, dust pans and squeegee.<br><br>Cleaning equipment shall be clean and maintained and free of accumulated soils.<br>

  Yes

  No

  N/A

• Safety tools and equipment

  Yes

  No

  N/A

• Sanitizer buckets

  Yes

  No

  N/A

• Waste receptacles

  Yes

  No

  N/A