TQ Audit - duplicate

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FOODBORNE ILLNESS RISK FACTORS

Supervision

• Serve safe certificates for all managers Up to date / Proposition 65 Poster.

  Yes

  No

  N/A

Employee Health

• Employee Health & Emerging Pathogen Prevention

  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

• Hand washing sinks properly supplied and accessible

  Yes

  No

  N/A

Approved Sources

• All food obtained from approved sources

  Yes

  No

  N/A

• Food received at proper temperature

  Yes

  No

  N/A

Potentially hazardous food time/temperature

• Proper cooking temperature and times.

  Yes

  No

  N/A

• Proper cooling time and temperature.<br>

  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 food (time/temperature control for safety food) labeled and within rotation guidelines.

  Yes

  No

  N/A

Chemical

• Chemicals and pesticides properly identified, stored, & used.

  Yes

  No

  N/A

Compliance with approved procedures

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

  Yes

  No

  N/A

• Dish machine/ triple sink procedures

  Yes

  No

  N/A

FOOD SAFETY STANDARDS

Brand Standards

• Hot holding temp. requirements are met.<br>

  Yes

  No

  N/A

• Rapid reheating temp. requirements are met

  Yes

  No

  N/A

Prevention and food contamination

Food temperature control

• Proper cooling, cold and hot holding methods are used

  Yes

  No

  N/A

• Approved thawing methods used

  Yes

  No

  N/A

• Thermometers provided and accurate

  Yes

  No

  N/A

• Insects, animals & rodents not present

  Yes

  No

  N/A

• Potential contamination prevented during food preparation and storage

  Yes

  No

  N/A

• Wiping cloths: properly used and stored. Sanitizer strength

  Yes

  No

  N/A

• Washing fruits and vegetables

  Yes

  No

  N/A

Food Identification

• Food properly labeled and within rotation guidelines

  Yes

  No

  N/A

Proper use of utensils

• In use utensils properly stored

  Yes

  No

  N/A

• In use/single service article properly stored and used

  Yes

  No

  N/A

Physical Facilities

• Hot & cold water available; adequate water pressure

  Yes

  No

  N/A

• Plumbing installed; proper back flow devices

  Yes

  No

  N/A

SANITATION STANDARDS

Food contact surfaces

• Bakeware

  Yes

  No

  N/A

• Breaking bins/ food storage containers<br>

  Yes

  No

  N/A

• Prep equipment / tools.

  Yes

  No

  N/A

• Food contact utensils

  Yes

  No

  N/A

• Dipper wells

  Yes

  No

  N/A

• Cooking equipment.

  Yes

  No

  N/A

• Garnish containers/ trays and glass rimmers.

  Yes

  No

  N/A

• Mixers and blenders.

  Yes

  No

  N/A

• Pitchers, tea pots and coffee pots.

  Yes

  No

  N/A

• Pots, pans & trays.

  Yes

  No

  N/A

• Prep sinks.

  Yes

  No

  N/A

• Beverage dispensing equipment.

  Yes

  No

  N/A

• Prep tables.

  Yes

  No

  N/A

• Thermometers/thermocouples and holders.<br>

  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 and carpet sweepers.

  Yes

  No

  N/A

• Dumpster area.

  Yes

  No

  N/A

• Lobby stands and furnishing.

  Yes

  No

  N/A

• Server trays.

  Yes

  No

  N/A

• Guest area decor.

  Yes

  No

  N/A

• Windows, blinds and shutters.

  Yes

  No

  N/A

• Fixtures in restrooms.

  Yes

  No

  N/A

• High chairs/booster seats.

  Yes

  No

  N/A

• Infant changing centers.

  Yes

  No

  N/A

• Menus/ menu holders, check minders, table tents and pagers.

  Yes

  No

  N/A

• Table condiments.

  Yes

  No

  N/A

• Tables.

  Yes

  No

  N/A

• Brewing (hot brew) equipment.

  Yes

  No

  N/A

• Chillers and Warmers.

  Yes

  No

  N/A

• Cooking equipment.

  Yes

  No

  N/A

• Dish machine.

  Yes

  No

  N/A

• Dollies and carts.

  Yes

  No

  N/A

• Fryer equipment, filters and tools.

  Yes

  No

  N/A

• Hand washing sinks, towel and soap dispensers.

  Yes

  No

  N/A

• Hoods and hood filters.

  Yes

  No

  N/A

• Hot holding equipment.

  Yes

  No

  N/A

• Ice machine and ice bin exterior.

  Yes

  No

  N/A

• Ice/ cold wells.

  Yes

  No

  N/A

• Point of sale equipment.

  Yes

  No

  N/A

• Knife holders.

  Yes

  No

  N/A

• Prep tables ( undersides and legs).

  Yes

  No

  N/A

• Reach in coolers / freezers.

  Yes

  No

  N/A

• Recipe cards and holders.

  Yes

  No

  N/A

• Shelving, counters and slide in racks.

  Yes

  No

  N/A

• Silverware/utensil storage containers.

  Yes

  No

  N/A

• Speed rails.

  Yes

  No

  N/A

• Cabinets and closets.

  Yes

  No

  N/A

• Walk in coolers and freezers.

  Yes

  No

  N/A

• Ceilings and lights.

  Yes

  No

  N/A

• Floor drains.

  Yes

  No

  N/A

• Floors and 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 areas.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Mop buckets, mops, wringers, brooms, dust pans and squeegee.

  Yes

  No

  N/A

• Safety tools and equipment.

  Yes

  No

  N/A

• Sanitizer buckets.

  Yes

  No

  N/A

• Waste receptacles.

  Yes

  No

  N/A

• Yes

  No

  N/A