Valleys Food Safety Walk Through

• Conducted on

  Date

• Prepared by

• Name of Auditor

• Auditor Title

• Store #

• Date and time of audit

  Date

High Violations

• Proper Handwashing: All associates are washing hands before starting work, between duties, after touching body, eating, and coughing.

  Yes

  No

  N/A

• Hot Holding: Are all hot holding temperatures above 140?

  Yes

  No

  N/A

• Proper Cooking: Are all cooked items cooked to 165 or above?

  Yes

  No

  N/A

• Cold Holding: Are all cold holding 41F or below?

  Yes

  No

  N/A

• Temperature Logs: Are all temps log filled out completely and not falsified?

  Yes

  No

  N/A

• Employee Health: is there any unprotected coughing or sneezing, discharge from eyes, nose, and mouth from any associate?

  Yes

  No

  N/A

• Pest: Is there any pest activity or signs of any pest activity such as, rats and/or roaches?

  Yes

  No

  N/A

• Flies: Is there any flies touching food or food contact surfaces?

  Yes

  No

  N/A

• Sanitizer: is sanitizer available in the store?

  Yes

  No

  N/A

• Water: is there water in the store?

  Yes

  No

  N/A

• Hot water: Does water in store reach 120F or above?

  Yes

  No

  N/A

• Sewage back up: is there a back flow in 2 or more drains? Ex: floor drains, bathroom, sinks, toilet.

  Yes

  No

  N/A

• Toilet: Is there at least 1 working toilet?

  Yes

  No

  N/A

Medium Violations

• Hot holding: Any hot holding items temping between 126F-139F?

  Yes

  No

  N/A

• Improper thawing: Are there any items thawing at room temperature, submerged under water, or in standing water?

  Yes

  No

  N/A

• Food protected: Are all food items covered in storage, labeled correctly and above 6 inches off the ground?

  Yes

  No

  N/A

• Risk of contamination: Are all pieces of C4 being temped before removing from grill?

  Yes

  No

  N/A

• Risk of contamination: Is sink washed every time before being used?

  Yes

  No

  N/A

• Food separated: Is WIC layout and execution correct? Ready to eat on top, then shrimp/seafood, then beef, and poultry on the bottom?

  Yes

  No

  N/A

• Hand sink: Are hand sinks stocked with paper towels and soap?

  Yes

  No

  N/A

• Employee practices: Do all employee drinks have a lid, straw and are stored in a designated area?

  Yes

  No

  N/A

• Employee practices: Do all associates know and are washing hand properly? 20 seconds and with hot water?

  Yes

  No

  N/A

• Risk of contamination: Are any handles touching food contact surfaces or food? Ex: tong or knife handle on cutting board, measuring cups on top of non food contact surfaces, ice scooper buried inside ice, raw meat spoon not stored inside bowl)

  Yes

  No

  N/A

• Critical sink fixture: Are all sinks operable?

  Yes

  No

  N/A

• Critical sink fixture: Are all hand sinks accessible with nothing blocking their way to be used?

  Yes

  No

  N/A

• Toxic substances: Are all chemical bottles labeled properlyand properly stored?

  Yes

  No

  N/A

• Employee practices: If associates have any cuts, are they covered with a bandage and have glove over it?

  Yes

  No

  N/A

• Food contact surfaces: Are all food contact surfaces cleaned and sanitized such as: slicer, soda nozzles, mixing bowls, knife, thermometers, food processor, ice maker, ice bin, and rice cabinet water changed and cleaned daily?

  Yes

  No

  N/A

• Sanitizer: Is sanitizer between 150-400ppm in sanitizer compartment of 3 compartment sink and all buckets?

  Yes

  No

  N/A

• Cold holding: Any cold holding items temping between 42F-59F?

  Yes

  No

  N/A

Low Violations

• Any dented cans?

  Yes

  No

  N/A

• Are all floor drains clean?

  Yes

  No

  N/A

• Any associates wearing fake nails, long nails or jewelry on hands?

  Yes

  No

  N/A

• Non food contact surfaces-unclean: shelves, racks, fryer cabinet, wheels, fan guards, under grill, under cooking range, catch pans, counters, gaskets and handles.

  Yes

  No

  N/A

• Do all pipes have a 1 inch gap between drains?

  Yes

  No

  N/A

• Is there mold or spoilage of food?

  Yes

  No

  N/A

• Is the hood clean?

  Yes

  No

  N/A

• Are all light shields, fryer baskets and gaskets in good condition?

  Yes

  No

  N/A

• Are all vents cleaned?

  Yes

  No

  N/A

• Are sanitizer strips available in store and working properly?

  Yes

  No

  N/A

• Thermometer in WIC, prep table, prep freezer and WIF

  Yes

  No

  N/A

• Are floors, walls and ceiling clean?

  Yes

  No

  N/A

Best practice

• Are all wells on induction on and working properly?

  Yes

  No

  N/A

• Do all associates have a valid food handlers card?

  Yes

  No

  N/A

• Does the manager have a valid Servsafe certificate?

  Yes

  No

  N/A

• Are chowmein mix, prepped cabbage, eggs, and green onion on iced bath and reaching temp?

  Yes

  No

  N/A

• I certify that I have completed the food safety walkthrough and have addressed all areas of opportunity identified in this walkthrough.

  Sign