Title Page

  • Conducted on

  • Prepared by

  • Restaurant
  • Food Safety Audit Done last 3 days?

  • Calibrated Thermometer Available?<br>

  • All refrigeration equipment has visible thermometer and read under 41? If no, close and recheck after 5 minutes.

  • Proper hand washing observed? <br>After using restroom. Once in restroom and again in kitchen.<br>at beginning of shift and after break<br>After touching body parts (face, hair, etc).<br>After coughing or sneezing in hand.<br>After tobacco use or eating, drinking, touching phone.<br>After touching trash cans or picking up trash from floor.<br>

  • All tools necessary at hand sink? <br>Paper Towels.<br>Soap.

  • Hot water available after 30 seconds of wash sink turned on? Not too hot for washing hands?

  • Observe hand washing for at least 20 seconds?

  • Hot water for dishwashing available and chemicals installed?

  • No standing sewer water on floor?

  • No pest activity observed?

  • Is Ph test available?

  • Rice above 140 or Ph of 4.1-4.6?<br>Temp control must also be replaced and logged every 4 hrs for rice

  • Fry temperature 375 +/- 15 degrees?

  • Sanitizer bucket filled and identified? 3 buckets available and in use for kitchen/sushi?

  • Sanitizer test strips available and sanitizer within acceptable range?

  • Wiping cloths stored in sanitizer bucket?

  • Uniform standards met that prevent physical hazards?

  • No cross-contamination observed? (hazardous food storage errors, etc)<br>Proper storage and organization

  • Proper thawing procedures observed?

  • No other physical hazards observed? Excess dust, uncovered light fixtures, etc.

  • Temp 3 Raw Seafood Products at Sushi Bar.<br>Item 1 under 41 degrees?

  • Item 2 under 41 degrees?

  • Item 3 under 41 degrees?

  • Dishwashing station clean with top and bottom free of debris and buildup?

  • Test strips for chemical testing of dishwasher available?

  • Gloves avalailable in all food prep areas and properly applies after hand washing?

  • Personal items out of food surface areas?

  • Correct food portioning being observed?

  • All recipes i.e. Sauces and dishes accurate?

  • Proper labeling of all food products

  • Dish machine recently delimed

  • All sinks cleaned and sanitized when not in use?

  • All kitchen equipment clean and free of degree?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.