zouzou kitchen inspection

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Branch

• Manager on duty

• Inspector

FRIDGES AND FREEZERS

• Doors and handles are clean (including rubber seals)

  Yes

  No

  N/A

• Shelves are clean (no dust, no food residues)

  Yes

  No

  N/A

• Freezer is frequently and properly defrosted and has no ice

  Yes

  No

  N/A

• Probe in use , accurate and in good working order .wipes available?

  Yes

  No

  N/A

• Ice/boiling water probe accuracy records available/ actions been taken and recorded on a monthly basis

  Yes

  No

  N/A

• All food in the freezer is below -18°C

  Yes

  No

  N/A

• All food in the fridge is below 5°C

  Yes

  No

  N/A

• Eggs are stored in the refrigerator

  Yes

  No

  N/A

• Ice machine is clean and free of mildew

  Yes

  No

  N/A

• Ice scoop is stored not in contact with ice and not in manner that might contaminate it

  Yes

  No

  N/A

• All food Is covered (containers in use on peak may be uncovered)

  Yes

  No

  N/A

• Food is stored in an organized manner that prevents cross-contamination (raw food below RTE food.At least 6 inchesabove the floor.

  Safe

  At Risk

  N/A

• No Expired food/beverage is present

  Yes

  No

  N/A

PERSONAL HYGEINE

• employees are in clean and hygiene uniform and hairy hands are covered

  Yes

  No

  N/A

• Hairnets worn by all staff and hairs well trimmed ?

  Yes

  No

  N/A

• male employees are well shaved

  Yes

  No

  N/A

• Are nails well trimmed ?

  Yes

  No

  N/A

• All employees are trained on proper hand washing?

  Yes

  No

  N/A

• Now wash your hands sign displayed

  Yes

  No

  N/A

• No Staff is present with cold- or flu-like symptoms or other communicable or infectious disease

  Yes

  No

  N/A

• Staff hands are easily cleanable jewelers limited to plain ring only.

  Yes

  No

  N/A

• Staff contact ready-to-eat food with bare hands

  Yes

  No

  N/A

• Team Members that are handling food with an open sore or cut must have it adequately covered with a blue bandage

  Yes

  No

  N/A

• staff use gloves in the correct manner (nocross-contamination, not re-used, not torn, proper size and Yes length)

  Yes

  No

  N/A

• Hand washing sink is well stocked with soap and single use towels

  Yes

  No

  N/A

• No Employee belongings are present in the kitchen on preparation surfaces or storage units

  Yes

  No

  N/A

PERSONAL HABIT

• Are the staff following personal hygiene rules

  Yes

  No

  N/A

• Gloves are used properly and changed when required or as needed.<br>Hands shall be properly washed before putting on gloves and between glove changes.

  Yes

  No

  N/A

• Not washing hands upon arrival to work station.<br>Not washing hands upon entering the kitchen when returning to work station.

  Yes

  No

  N/A

• Not washing hands after coughing, sneezing, touching face, hair or other people.<br>Not washing hands prior to food prep, utensil handling.<br>Not washing hands after smoking, eating, drinking, cleaning or taking a break.<br>Not washing hands when going from handling raw meats/dirty produce to ready-to-eat foods.

  Yes

  No

  N/A

• Proper drinking/eating and tobacco used only in designated areas.<br>Team Members are not permitted to eat or drink on the line or in any prep areas,

  Yes

  No

  N/A

CLEANING

• Floors In all kitchen areas are clean

  Yes

  No

  N/A

• Hard to clean areas (exposed pipes, hidden corners)are treated and cleaned correctly

  Yes

  No

  N/A

• Hand washing stations are clean, Handwash sinks are not used for purposes other than handwashing.

  Yes

  No

  N/A

• Detergents are labeled with name and use

  Yes

  No

  N/A

• Employees know how and where to use each detergent ( no detergent is being used in the wrong manner)

  Yes

  No

  N/A

• Microwave is clean and free of residue

  Yes

  No

  N/A

• Stoves, ovens, grill and work surfaces are clean

  Yes

  No

  N/A

• Oven hood is clean and free of grease, all fryers are grease and well maintained

  Yes

  No

  N/A

• Is the electric fly killer clean and in working order

  Yes

  No

  N/A

FOOD HANDLING AND FOOD PREPARATION

• No Food that Is expired is present

  Yes

  No

  N/A

• Food is cooled,thawed (defrosted) correctly

  Yes

  No

  N/A

• Food contact surfaces are sanitized

  Yes

  No

  N/A

• Food is handled with utensils in a manner that prevents cross-contamination (color coded cutting boards are available, food handling is safe and does not promote cross-contamination)

  Yes

  No

  N/A

• Food is held at acceptable temperatures in Bain-marie (above 60°C) and Bain marie is pre-heated before placing hot food

  Yes

  No

  N/A

• Food is cooked to minimum internal temperature (75°C) and Employees know minimum internal temperature

  Yes

  No

  N/A

• Vegetable sanitation

  Yes

  No

  N/A

• use acid strips to test frying oil

  Yes

  No

  N/A

• Garbage cans are clean and placed away from food and not overflowing

  Yes

  No

  N/A

STORAGE AREAS

• All food and all food containers are stored at least 15cm off<br>the floor

  Yes

  No

  N/A

• FEFO (First Expired First Out) is respected

  Yes

  No

  N/A

• Food is received labeled with a production and expiry date by the supplier

  Yes

  No

  N/A

• Is the storage air conditioned ?

  Yes

  No

  N/A

• Food is covered ( containers in use on peak may be uncovered)

  Yes

  No

  N/A

DISHWASHING AREAS

• Dishwashing area and the floors around it are clean

  Yes

  No

  N/A

• Dishwasher is clean and free of food residues, No leakages limescale or debris buildup?

  Yes

  No

  N/A

• No steel wool pads are used

  Yes

  No

  N/A

• The temperature of the dishwasher reaches at least 82C Manual dishwashing is done with warm water

  Yes

  No

  N/A

• Drying shelves and storage shelves are free and isolated from of any foreign object that would cause contamination (employee clothing, cleaning equipment, garbage cans, dirty dishes, open windows, water splashes)

  Yes

  No

  N/A

• The flow of dishwashing procedure doesn't allow dirty dishes to be in contact with clean ones

  Yes

  No

  N/A

• Garbage can in the dishwashing area is not overflowing (it may be uncovered)

  Yes

  No

  N/A

• Dishwashing detergents are correctly used, properly stocked<br>and correctly connected to the dishwasher (tubes are straight Yes and unclogged)

  Yes

  No

  N/A

RECORD KEEPING,MONITORING AND DOCUMENTATION

• Fridge/freezer temperatures are monitored at least twice daily and documented with temperature control sheets that are correctly filled

  Yes

  No

  N/A

• Calibration of thermometers is being done and logs are being filled once/day

  Yes

  No

  N/A

• Receiving records are available and properly filled and clearly mention receiving temperatures

  Yes

  No

  N/A

• Cleaning checklist is available and properly followed and filled

  Yes

  No

  N/A

• Personal hygiene record

  Yes

  No

  N/A

• Hot holding monitoring form

  Yes

  No

  N/A

• Oil change monitoring checklist

  Yes

  No

  N/A

• Oven cleaning record

  Yes

  No

  N/A

• cooking temperature record

  Yes

  No

  N/A

• Ice scoop sanitiser

  Yes

  No

  N/A

• Vegetable/fruit sanitizing record CCP

  Yes

  No

  N/A

• Ecolab product guidance and safety is available in Store

  Yes

  No

  N/A

• unify municipality book as per the list

  Yes

  No

  N/A

• Health card filled with municipality file ?

  Yes

  No

  N/A

MANAGEMENT AND MAINTENANCE: FACILITIES, EQUIPMENT AND LAYOUT

• Machines and utensils are in good repair

  Yes

  No

  N/A

• Light fixtures in fridges and freezers are protected in a<br>manner that prevents food contamination in case of Breakage

  Yes

  No

  N/A

• Walls and ceilings are in good repair (no moisture, no peeling paint, no broken panels, no holes)

  Yes

  No

  N/A

• Floors are in good repair (no broken tiles)

  Yes

  No

  N/A

• All garbage cans are covered, foot activated and in good<br>repair (garbage can in the dishwashing area may be uncovered

  Yes

  No

  N/A

• Doors and handles of fridges and freezers are in good repair (including rubber seals)

  Yes

  No

  N/A

• Air vents of fridges and freezers are in good repair and no dripping

  Yes

  No

  N/A

OTHER

• Pest control management. Regular visits. All recommendations auctioned and signed off

  Yes

  No

  N/A

• Any evidence of pests ?

  Yes

  No

  N/A

• Have all points raised from all previous audits been actioned?

  Yes

  No

  N/A

• Any other comments of observations

  Yes

  No

  N/A

• Any warnings today? Written or Verbal

  Yes

  No

  N/A

COMPLETION

• Manager On duty signature

  Sign

• Inspector signature

  Sign