• FSE - Critical Audit

  • 1.1.1 Person-in-Charge certified by accredited program*
  • 2.1.1 No sick or symptomatic food handler(s) at work; Manager / PIC has properly restricted food handler when required*
  • 3.1.1 No smoking/vaping, gum, or tobacco in food service area. 3.1.2 Proper drinking/eating in food service area*
  • 4.1.1 Proper handwashing procedure. 4.1.2 Handwashing at appropriate times 4.3.1 Hand washing sinks are accessible, usable and used only for hand washing. 4.3.4 Soap and single-use paper towels or high velocity hand drying device available at all hand washing sinks, including restrooms*
  • 4.2.1 When gloves are required, food handlers do not contact ready-to-eat foods with bare hand*
  • 6.1.1 Proper use of food hierarchy in storage*
  • 6.1.5 Cross contamination prevented during food storage and preparation*
  • 6.6.2 Temp of hot water sanitizing at dishwashing machine is 180°F/160°F. 6.6.3 Proper concentration of chemical sanitizing at the 3-compartment sink that is set-up for use and sufficient contact time for effective sanitizing. 6.6.4 Proper concentration of chemical sanitizing for dishwashing machine*
  • 6.6.5 Stored food contact surfaces/clean-in place food contact equipment properly cleaned and sanitized*
  • Soda Nozzles*
  • Ice Bin*
  • 7.4.1 Items in hot holding ≥135°F*
  • 7.5.1 TCS foods held in cold holding ≤ 41°F*
  • 7.6.1 Products are time and date labeled when time in lieu of temperature is used as a control. 7.6.2 No product using Time in lieu of Temperature as a Public Health Control is expired.*
  • 8.2.1 Chemicals properly labeled. 8.2.2 Chemicals properly stored*
  • 10.1.1 No critical pest activity is observed*
  • Should be Empty: