Name of Auditor
Proper Handwashing: All associates are washing hands before starting work, between duties, after touching body, eating, and coughing.
Hot Holding: Are all hot holding temperatures above 140?
Proper Cooking: Are all cooked items cooked to 165 or above?
Cold Holding: Are all cold holding 41F or below?
Temperature Logs: Are all temps log filled out completely and not falsified?
Employee Health: is there any unprotected coughing or sneezing, discharge from eyes, nose, and mouth from any associate?
Pest: Is there any pest activity or signs of any pest activity such as, rats and/or roaches?
Flies: Is there any flies touching food or food contact surfaces?
Sanitizer: is sanitizer available in the store?
Water: is there water in the store?
Hot water: Does water in store reach 120F or above?
Sewage back up: is there a back flow in 2 or more drains? Ex: floor drains, bathroom, sinks, toilet.
Toilet: Is there at least 1 working toilet?
Hot holding: Any hot holding items temping between 126F-139F?
Improper thawing: Are there any items thawing at room temperature, submerged under water, or in standing water?
Food protected: Are all food items covered in storage, labeled correctly and above 6 inches off the ground?
Risk of contamination: Are all pieces of C4 being temped before removing from grill?
Risk of contamination: Is sink washed every time before being used?
Food separated: Is WIC layout and execution correct? Ready to eat on top, then shrimp/seafood, then beef, and poultry on the bottom?
Hand sink: Are hand sinks stocked with paper towels and soap?
Employee practices: Do all employee drinks have a lid, straw and are stored in a designated area?
Employee practices: Do all associates know and are washing hand properly? 20 seconds and with hot water?
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)
Critical sink fixture: Are all sinks operable?
Critical sink fixture: Are all hand sinks accessible with nothing blocking their way to be used?
Toxic substances: Are all chemical bottles labeled properlyand properly stored?
Employee practices: If associates have any cuts, are they covered with a bandage and have glove over it?
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?
Sanitizer: Is sanitizer between 150-400ppm in sanitizer compartment of 3 compartment sink and all buckets?
Cold holding: Any cold holding items temping between 42F-59F?
Any dented cans?
Are all floor drains clean?
Any associates wearing fake nails, long nails or jewelry on hands?
Non food contact surfaces-unclean: shelves, racks, fryer cabinet, wheels, fan guards, under grill, under cooking range, catch pans, counters, gaskets and handles.
Do all pipes have a 1 inch gap between drains?
Is there mold or spoilage of food?
Is the hood clean?
Are all light shields, fryer baskets and gaskets in good condition?
Are all vents cleaned?
Are sanitizer strips available in store and working properly?
Thermometer in WIC, prep table, prep freezer and WIF
Are floors, walls and ceiling clean?
Are all wells on induction on and working properly?
Do all associates have a valid food handlers card?
Does the manager have a valid Servsafe certificate?
Are chowmein mix, prepped cabbage, eggs, and green onion on iced bath and reaching temp?