Trampoline audit

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

General

• Name of food safety supervisor

• Council permit displayed

  Yes

  No

  N/A

• Enter council permit number

• MSDS available

  Yes

  No

  N/A

• Work safe poster display

  Yes

  No

  N/A

• Emergency evacuation display

  Yes

  No

  N/A

• Safe control completed and balanced

  Yes

  No

  N/A

• Float amount

• Time sheets available

  Yes

  No

  N/A

• Make books up to date and available

  Yes

  No

  N/A

• Allergen statement on display

  Yes

  No

  N/A

PROCUREMENT and RECEIVING FOOD

• Food items are purchased from approved source. (licensed by the state, or federal government)

  Yes

  No

  N/A

• Food deliveries are kept off the floor before being stored

  Yes

  No

  N/A

• Potentially Hazardous Food (PHF) received at temperature < 5° C or below

  Yes

  No

  N/A

• Frozen food received at temperature < 0° C or below

  Yes

  No

  N/A

• Delivery log completed (1 in 5 required)

  Yes

  No

  N/A

PERSONNEL HYGIENE PRACTICES

• Employees wearing hat or bandana<br>

  Yes

  No

  N/A

• Employees wearing appropriate foot wear ( closed toe / non slip)

  Yes

  No

  N/A

• Employees wearing a Trampoline T-shirt

  Yes

  No

  N/A

• Fingernails are short, unpolished and clean

  Yes

  No

  N/A

• Open sores, cuts, or splints and bandages on hands are completely covered while handling food (bandages must be blue)

  Yes

  No

  N/A

• Eating, Drinking or chewing gum are observed only in designated areas away from work areas

  Yes

  No

  N/A

HANDWASHING

• Hand sinks accessible and stocked with soap and paper towels

  Yes

  No

  N/A

• Staff wash hands in hand-washing sinks only

  Yes

  No

  N/A

• Staff observed washing hands between tasks (handling cash, mops, garbage and making gelato ect...)

  Yes

  No

  N/A

DRY FOOD STORAGE

• Protective light shields cover all light sources

  Yes

  No

  N/A

• All food and paper supplies are off the floor

  Yes

  No

  N/A

• All food is labelled with name and best before /use by date

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

• All surfaces and floor are clean

  Yes

  No

  N/A

• Chemicals are stored away from food and other food related supplies (bottom shelf)

  Yes

  No

  N/A

COLD FOOD STORAGE

• Walk In Freezer/ williams /chest

• Thermometer is accurate + / - 2 C

  Yes

  No

  N/A

• Record temperature here. (must be < -10° C)

• Food is stored off floor

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

• Condenser is clean

  Yes

  No

  N/A

• Door seals are clean and in good repair

  Yes

  No

  N/A

• Walk in Refrigerator / Williams

• Thermometer is accurate + / - 2 C

  Yes

  No

  N/A

• Record temperature here. (must be between 1 -5 ° C)

• Food is stored off floor

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

• Condenser is clean

  Yes

  No

  N/A

• Door seals are clean and in good repair

  Yes

  No

  N/A

• Gelato holding cabinet

• Thermometer is accurate + / - 2 C

  Yes

  No

  N/A

• Unit is clean inside and out

  Yes

  No

  N/A

• Record temperature here. (must be < -10° C)

• Condenser is clean

  Yes

  No

  N/A

• Door seals are clean and in good repair

  Yes

  No

  N/A

• Blast

• Thermometer is accurate + / - 2 C

  Yes

  No

  N/A

• Record temperature here. (must be < -10° C)

• Unit is clean inside and out

  Yes

  No

  N/A

• Condenser is clean

  Yes

  No

  N/A

• Door seals are clean and in good repair

  Yes

  No

  N/A

• Drinks fridge

• Thermometer is accurate + / - 2 C

  Yes

  No

  N/A

• Record temperature here. (must be < -10° C)

• Condenser is clean

  Yes

  No

  N/A

• Door seals are clean and in good repair

  Yes

  No

  N/A

• Gelato cabinet left

• Thermometer is accurate + / - 2 C

  Yes

  No

  N/A

• Record temperature here

• Condenser is clean

  Yes

  No

  N/A

• Glass is free of any marks

  Yes

  No

  N/A

• Inside the cabinet is clean

  Yes

  No

  N/A

• Front, top and sides are clean

  Yes

  No

  N/A

• Gelato cabinet middle

• Thermometer is accurate + / - 2 C

  Yes

  No

  N/A

• Record temperature here

• Glass is free of any marks

  Yes

  No

  N/A

• Inside the cabinet is clean

  Yes

  No

  N/A

• Condenser is clean

  Yes

  No

  N/A

• Front, top and sides are clean

  Yes

  No

  N/A

• Gelato cabinet right

• Thermometer is accurate + / - 2 C

  Yes

  No

  N/A

• Record temperature here

• Glass is free of any marks

  Yes

  No

  N/A

• Inside the cabinet is clean

  Yes

  No

  N/A

• Condenser is clean

  Yes

  No

  N/A

• Front, top and sides are clean

  Yes

  No

  N/A

• Cake display

• Thermometer is accurate + / - 2 C

  Yes

  No

  N/A

• Record temperature

• Cake cabinet clean inside and out

  Yes

  No

  N/A

• Condenser is clean

  Yes

  No

  N/A

• Door seals are clean and in good repair

  Yes

  No

  N/A

FOOD HANDLING

• Make matrix available and followed

  Yes

  No

  N/A

• Evidence that temperatures are monitored and recorded

  Yes

  No

  N/A

• Flavour base is in date

  Yes

  No

• Gelato recipes made as per the make book

  Yes

  Light inclusions

  Missing inclusions

• Acceptable age of display cakes

  Yes

  No

  N/A

• Food is handled with utensils, clean gloved hands or clean hands

  Yes

  No

  N/A

• Scales are in use

  Yes

  No

• Frozen food is thawed under refrigeration or in cold running water

  Yes

  No

  N/A

• Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floors and ect...

  Yes

  No

  N/A

• Tray presentation is clean and appealing

  Clean trays

  >2 dirty

  >4 dirty

  <6 dirty

UTENSILS and EQUIPMENT

• Shelving is clean

  Yes

  No

  N/A

• Ice scoops are stored in appropriate container and not in ice machine

  Yes

  No

  N/A

• Dishes are free of stains and food debris

  Yes

  No

  N/A

• EQUIPMENT OPERATION

• Inoperative equipment has been repaired, replaced or removed

  Yes

  No

  N/A

• Only approved equipment is installed in an approved manner

  Yes

  No

  N/A

CLEANING and SANITIZING

• Wiping cloths are stored in sanitizing solution while in use Sanitizing solution <br>100 ppm Chlorine OR 25 ppm OR 200 ppm quat

  Yes

  No

  N/A

• Churn is clean ( pay attention to the removable shelf and orings)

  Yes

  No

  N/A

• Ice machine is clean

  Yes

  No

  N/A

• Scales are clean

  Yes

  No

  N/A

• Smoothie blenders are clean

  Yes

  No

  N/A

• Shake mixer is clean

  Yes

  No

  N/A

• Granita machine is clean

  Yes

  No

  N/A

• Juice machine is clean

  Yes

  No

  N/A

• Pizza oven is clean

  Yes

  No

  N/A

• Microwave is clean

  Yes

  No

  N/A

• Mop bucket is clean

  Yes

  No

  N/A

• Cone holder is clean

  Yes

  No

  N/A

• Bongos tables and chairs are clean

  Yes

  No

  N/A

• Tables are in good repair

  Yes

  No

  N/A

• Windows are clean and free of any marks

  Yes

  No

  N/A

• Two Compartment Sink

• Two compartment sink is used

  Yes

  No

  N/A

• Two compartment sink WASH hot, soapy water

  Yes

  No

  N/A

• Two compartment sink SANITIZE one minute in clean, warm (at least 75° F) water at:<br>50ppm chlorine OR 12.5 ppm iodine OR 200 ppm quat

  Yes

  No

  N/A

GARBAGE STORAGE and PEST CONTROL

• Kitchen garbage cans are clean

  Yes

  No

  N/A

• Garbage cans are emptied as necessary

  Yes

  No

  N/A

• Boxes and containers are removed from site

  Yes

  No

  N/A

• Dumpster area is clean

  Yes

  No

  N/A

• Pest control

• Pest control visit completed in the past 8 - 12 weeks

  Yes

  No

  N/A

• Date of last visit

• No evidence of insect or pests is present

  Yes

  No

  N/A

CUSTOMER SERVICE

• Smile and eye contact

  Yes

  No

  N/A

• Staff member

• Step one - Greet the customer

• 3 second rule

  Yes

  No

  N/A

• Smile and eye contact

  Yes

  No

  N/A

• Greeting

  Yes

  No

  N/A

• Step two - Interact with customer

• Provide samples

  Yes

  No

  N/A

• Evidence of selling up

  Yes

  No

  N/A

• Explanation of flavours/brand

  Yes

  No

  N/A

• Engages in small talk

  Yes

  No

  N/A

• Step three - Prepare the order

• Correct weight of the cup

  Yes

  No

  N/A

• Item and weight

• Cup presentation

  Yes

  No

  N/A

• Cup packaging

  Yes

  No

  N/A

• Receive payment

  Yes

  No

  N/A

• Step four - Farewell the customer

• Eye contact

  Yes

  No

  N/A

• Sincere farewell

  Yes

  No

  N/A

• Speed and efficiency

  Yes

  No

  N/A

• Customer 2

• Staff member

• Step one - Greet the customer

• Eye contact

  Yes

  No

  N/A

• Smile and eye contact

  Yes

  No

  N/A

• 3 second rule

  Yes

  No

  N/A

• Greeting

  Yes

  No

  N/A

• Step two - Interact with customer

• Provide samples

  Yes

  No

  N/A

• Evidence of selling up

  Yes

  No

  N/A

• Explanation of flavours/brand

  Yes

  No

  N/A

• Engages in small talk

  Yes

  No

  N/A

• Step three - Prepare the order

• Correct weight of the cup

  Yes

  No

  N/A

• Item and weight

• Cup presentation

  Yes

  No

  N/A

• Cup packaging

  Yes

  No

  N/A

• Receive payment

  Yes

  No

  N/A

• Step four - Farewell the customer

• Eye contact

  Yes

  No

  N/A

• Sincere farewell

  Yes

  No

  N/A

• Speed and efficiency

  Yes

  No

  N/A

• Customer 3

• Staff member

• Step one - Greet the customer

• Smile and eye contact

  Yes

  No

  N/A

• 3 second rule

  Yes

  No

  N/A

• Greeting

  Yes

  No

  N/A

• Step two - Interact with customer

• Provide samples

  Yes

  No

  N/A

• Evidence of selling up

  Yes

  No

  N/A

• Explanation of flavours/brand

  Yes

  No

  N/A

• Engages in small talk

  Yes

  No

  N/A

• Step three - Prepare the order

• Correct weight of the cup

  Yes

  No

  N/A

• Item and weight

• Cup presentation

  Yes

  No

  N/A

• Cup packaging

  Yes

  No

  N/A

• Receive payment

  Yes

  No

  N/A

• Step four - Farewell the customer

• Eye contact

  Yes

  No

  N/A

• Sincere farewell

  Yes

  No

  N/A

• Speed and efficiency

  Yes

  No

  N/A

• Customer 4

• Staff member

• Step one - Greet the customer

• Eye contact

  Yes

  No

  N/A

• Smile and eye contact

  Yes

  No

  N/A

• 3 second rule

  Yes

  No

  N/A

• Greeting

  Yes

  No

  N/A

• Step two - Interact with customer

• Provide samples

  Yes

  No

  N/A

• Evidence of selling up

  Yes

  No

  N/A

• Explanation of flavours/brand

  Yes

  No

  N/A

• Engages in small talk

  Yes

  No

  N/A

• Step three - Prepare the order

• Correct weight of the cup

  Yes

  No

  N/A

• Item and weight

• Cup presentation

  Yes

  No

  N/A

• Cup packaging

  Yes

  No

  N/A

• Receive payment

  Yes

  No

  N/A

• Step four - Farewell the customer

• Eye contact

  Yes

  No

  N/A

• Sincere farewell

  Yes

  No

  N/A

• Speed and efficiency

  Yes

  No

  N/A

Marketing

• General

• Number of cakes / take home items on display

  Yes(1-2)

  Yes(3+)

  None

• List items

• Mini menus clean and on display (smoothies, sundaes, frappe/ shakes)

  Yes(1)

  Yes(2)

  Yes(3)

  No

• Cake catalogue

  Yes

  No

  N/A

• Cake catalogue is clean and up to date

  Yes

  No

  N/A

• Cake brochures available

  Yes

  No

  N/A

• What's special brochure is available

  Yes

  No

  N/A

• Trampoline brochure is available

  Yes

  No

  N/A

• Franchising brochure is available

  Yes

  No

  N/A

• Take home stickers available

  Yes

  No

  N/A

• Sundae stickers available

  Yes

  No

  N/A

• Small shake stickers available

  Yes

  No

  N/A

• Slam

• Mates forms are available

  Yes

  No

  N/A

• Loyalty cards are available

  Yes

  No

  N/A

• Generic cards

  Yes

  No

• Smoothie cards

  Yes

  No

• Slam evaluation form completed and on file for previous month

  Yes

  No

  N/A

• Promos and merchandising

• Staff knowledge of promo

  Yes

  No

  N/A

• Memo available

  Yes

  No

  N/A

• Poster displayed

  Yes

  No

  N/A

• Til taker displayed

  Yes

  No

  N/A

• Flavour stab being used

  Yes

  No

  N/A

• Entry box visible

  Yes

  No

  N/A

• Promo brochures / entry forms available

  Yes

  No

  N/A

• Guerrilla marketing ( stickers and magnets available)

  Yes

  No

  N/A

• Flavour displayed and samples available (min of 2 duo and or seasonal flavours)

  Yes (1)

  Yes (2)

  No

  N/A

SIGNATURES

• Signature of PIC

  Sign

• Signature of Auditor

  Sign