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
Covid Check
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Covid Questions and Temperature Log
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Picture of Sanitation set up (Bleach diluted bottle, White towel in Sanitizer (Red bucket), Blue towel in soap&Water(Green Bucket)
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Photo of Restroom Checklist
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Photo of Online Rack
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Online Rack clean and organized not rust or debris build up.
Exterior walk through
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Trash Cans & Enclosed Receptacles (Clean & in good repair)
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Exterior Landscape (Free of Trash, cigarettes, healthy Plants
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Patio / Patio Tables (Umbrellas Up, tables clean & table slats free of debris, patio free of debris ie. napkins, trash, forks, etc.)
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Picture of Patio Setup
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Windows clean and streak free
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Front Door/Exterior Windows Clean (Glass clean of finger prints or smudges)
Interior Walkthrough-FOH
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Lobby Trash Cans (Cans relined, emptied, surface clean, no odor)
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Restroom (Cleaned and stocked, no order, trashed changed)
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High Chairs Clean
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Tables & Chairs (Cleaned and sanitized, no gum, table set up correct)
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Dining Room Pictures (Free of dust, no streaking)
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Display Case (Cleaned and stocked, contains secondary thermometer
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Beverage / Condiment Station (Cleaned and Stocked including fresh cut lemons)
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Paper Menus and Chips Stocked
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POS set up / pens / register paper / cashier checklist
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Tablets and Phones are on and fully charged
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Ambience (music,light, and temperature)
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Uniforms 100% including all Name Tags and Black Face Masks
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All employee meals have been rung through POS for current shift?
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Waste Log filled out and accurately?
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Photo of Waste Log
Interior Walkthrough-BOH
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Trash Cans (re-lined, emptied, surfaces clean, no odor)<br>
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Quat Sanitary Bucket (proper ppm 200-400)
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Sneeze Guard Glass (clean and streak free, proper marketing material in place)
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Aiolis & Dressings (area cleaned and stocked, back up sauces in place)
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Breadbox (Proper rotation, stocked and lid close) Timer Set
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Bread Timers & Cookie Timers (In use & working)
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To Go Containers, Paper Wrap, (stocked and in proper place)
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Checklists (AM or mid afternoon completed.)
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Break Chart (in use and communicated)
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Picture of Break Forecast
Produce Specifications
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Picture of Line Prep List
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Tomatoes (Color is vibrant, fresh, stocked, recipe adherence)
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Corn Bean Salsa (Color is vibrant, fresh, stocked, recipe adherence)
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Pickled Products Drained with back up in liquid.
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Feta Cheese (Color is vibrant, fresh, stocked)
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Apple Cole slaw ( Stocked, Fresh apples and Proper Measuring Utensil)
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Lettuce (Color is vibrant, fresh, stocked, recipe adherence)
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Arugula ( Color vibrant and product is fresh)
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Cilantro looks fresh and green
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Nuts (Stocked, Fresh, Clean and proper Spoon)
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Bacon Bits (Fresh, Stocked, Clean and proper Spoon)
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Spring Mix (Color is vibrant, fresh, stocked)
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Chop Salad (Color is vibrant, fresh, stocked)
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Cucumber (Color is vibrant, fresh, stocked) Thickness of Cucumber 3.3mm
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Jalapeno's (Color is vibrant, fresh, stocked) Thickness of Jalapeno's 1.8mm
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Radish (Color is vibrant, fresh, stocked) Thickness of Radish 2.2 mm
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Gourmet Area has fresh avocado, mushroom, cucumber and radishes
Protein Specifications
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Rotation (protein is all labeled with the correct date)
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Protein Portions (Proper Visual, Accurate Weight, and Labeled)
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Take 3 Pictures to show average weight (Chicken)
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Take 3 Pictures to show average weight (Ahi Tuna)
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Take 3 Pictures to show average weight (Tri Tip)
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Take 3 Pictures to show average weight (Turkey)
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Chicken Thickness 4.5mm
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Tofu Thickness 10.5 mm
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Tri Tip Thickness 2.2mm
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Turkey Thickness 2mm
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Ahi Tuna (On Ice, Correct Specification & Handling/Rotation)
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Albacore Tuna Cans stored in walk in.
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Meat Slicer (cleaned and sharpened)
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Warmers (in use and accurate)
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Steamers (Cleaned inside & out. No solid/hard water deposits & steam holes clear)
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Picture of Inside the top of Steamer
Walk-in Cooler
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Organization (product off the floor, shelves labeled, items in place, Raw product on bottom shelf away from all other products)
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Cleanliness (floors, walls, doors, shelves, handles)
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All products labeled accurately / No Expired Products
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Tuna (On Ice, Correct Specification & Handling/Rotation)
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Picture of Ahi Tuna on Ice
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Picture of Tuna Salad double wrapped
Prep Kitchen & Dish Station
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Dish Area (wash, rinse, sanitize)
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Quat Sanitizer (PPM 200-400)
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All Chemical Bottles Properly Labeled
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Mop Sink ( clean, organized, chemicals in proper place)
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Organization ( product off floors, shelves labeled, items in place)
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Cleanliness ( floors, walls, doors, shelves, handles clean)
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Picture of Prep 1 & 2 List's
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Picture of Cooling Chart
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Picture of Prep 1 & Prep 2 Area
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Take a photo of all checklists. (If performed in AM show previous Close if in PM so that current AM is complete)
Temperatures
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If any temps do not meet target temp do the following steps:
1) check if equipment is on/plugged in/ or working.
2) if equipment isn't working contact your district manager. -
Soups above >165*
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Grape Tomatoes <41*
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Feta Cheese <41*
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Ahi Tuna <41*
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Tuna Salad<41*
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Apple Coleslaw <41*
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Aiolis <41*
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Italian Chicken below <41*
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BBQ Tri Tip below <41*
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Walk in cooler <41*
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Hand Sink water >110*
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Wash water >110*
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Rinse water >120*
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Sanitizer water <75*
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Signature..
