Food Safety Audit

	Yes	No	Comments
Restaurant is free of Infestation or signs of active PEST: LIVE/DEAD Cockroaches, 5 small flies in one area, Mouse droppings, Look outside too in SHED/Corral
Internal Temperature of beef patties are at 155 or above: 10:1. Make sure to TEMP a run of 10:1.
Internal Temperature of beef patties are at 175 or above: Fresh Beef Make sure to TEMP a run of fresh beef
Internal Temperature of Fish is 155 or above. Temp yourself.
Internal Temperature of Sausage and Steak are 155. Temp yourself.
Internal temperature of round eggs is 155. Temp yourself.
Manager's on shift know how to complete food safety. Verify that every manager on shift knows how to take temps correctly, and knows what corrective action needs done.

	Yes	No	Comments
All time-temperature refrigerated products are in CODE (Primary Shelf Life)

	Yes	No	Comments
Handwashing Sinks: 5 Points There is running warm water 100 degrees and required supplies at hand washing sinks. Also, nothing is being poured down sink and only being used for handwashing.
Handwashing procedure: 5 Points. Hands are properly washed. A system is in place for handing washing every hour. Timer is set and actively being used.
Sanitized towel/cloth buckets: 3 Points Sanitized towel buckets contain towels and chlorine sanitizer solution correctly. Check with a strip (make sure strips aren't expired)
Sanitized Towels: 1 point. Sanitized towels are not laying on surfaces and are placed back in the bucket after use.
Utensil and tray sanitizing: 3 points All in-use UHC trays, utensils, and holders are CLEAN. Washed and sanitized every 4 hours. The back-sink is at 110 degrees with all required supplies and appropriate test strip is being used (check expiration)

	Yes	No	Comments
State of Cleanliness: 3 Points The restaurant(all areas) in a good state of cleanliness: List cleanliness opportunities in the comments.
State of Repair: 3 points the building and equipment are functioning properly and in a good state of repair not racked or damaged. Check freezers do not have excess build up of ice. Please list in comments broken equipment.
Water and Ice: 3 points Buckets are upside down, scoops are in holders not in ice, there is no mold on any nozzles and no mold on ice machine. Also, that gloves are being used to fill ice.
Food Product opened: 3 points opened packages of food in storage are covered/wrapped labeled, off the floor and away from walls.
Raw product handling: 5 points Blue gloves are used properly when handling all raw product. Dedicated utensils yellow yolk breaking tool is being used correctly and in a dedicated spot.
Good Hygiene Practices: 5 points Disposable gloves are being used, uniform is clean, no jewelry only a plain metal band on hands no watches. No drinks laying around up front or in grill area. No False or dirty finger nails. Gloves worn when filling ice and ice cream.
Chemical Management: 3 points All chemicals are clearly labeled and stored away from food and packaging
Pest Management: 3 points. Pest management program in place and working effectively. Restaurant is pest proofed to prevent entry. No gaps and window are being closed. Check for large fly activity greater than 5 in one area.
Non-food/biohazard 1 point spill procedures are in place: check to make sure kit is on hand and manager knows how to use.

	Yes	No	Comments
Frozen Products: 5 points. Walk-in freezers and any other primary storage freezers keeping products 0 degrees or below. Products are frozen solid.
Refrigerated Products 5 points. All products in walk-in refrigerator and any other primary storage refrigerator are at or below 40 degrees.
Shelf Lives: 3 points All SECONDARY shelf lives are time stamped and within their shelf life.
Leftover heated food: 3 points All leftover heated foods are discarded. Heated food products in UHC cabinets are at 140 or above.

	Yes	No	Comments
Pyrometer: the pyrometer and accessories are clean, calibrated, working correctly, and used correctly.

	Yes	No	Comments
Sourcing: 5 points All food, food packaging, equipment including utensils, and cleaning chemicals are from approved sources.
Employee Health: 5 points Managers understand employee illness symptoms and reportable illness causes for when an employee cannot be working. Managers also understand when an employee can return to work after illness.
Staff training: 5 points ALL managers have an active servsafe and at least 1 level two servsafe. And crew have completed food safety training
Food Safety Checklists: 5 points The last 60 day of daily food safety checklist is done and the last two monthly verifications.
Health Department Inspections: 5 points All food safety violations noted have been corrected or a PLAN put in place. Make sure there is a written action plan for the health department items.
Allergen Management: 3 points Crew/ Managers know where to find allergen information if customer inquires. Dedicated scoops and orange container for peanut product if on site.