Restuarant Food Safety Audit -Critical Points

Food and Beverage

Chart & Checklist
Is DFSL filled with proper requirements?
Is QIP (Quality Inspection Program) properly filled for supply (chilled and frozen products)?
Is the weekly/monthly cleaning schedule updated?
Is the Rush Ready checklist updated?
Is the EcoSure FSA Critical Point Chart updated?
Dining Area & Entrance
Is restaurant signage cleaned and in working condition?
Are all display menus cleaned and in working condition?
Is POS in working condition and ready to use for order taking?
Are all tables and chairs cleaned and in good condition?
Are all dining lights cleaned and in working condition?
Is the dining A/C in working condition without any issues?
Is the order taker aware of upselling, upgrade selling, all LTOs, and the menu?
Is the restaurant team greeting customers and aware of the 6 Promise Notes?
Is sanitizer and a duster available in the dining area?
Is the dining floor and corners cleaned?
Equipment & Small Ware
Are chiller and freezer organized, cleaned properly, and achieving desired temperature?
Is the fountain coke machine reassembled with clean and sanitized nozzles/diffusers?
Is the bun toaster in working condition and properly cleaned?
Is the Veg-VAT fryer in working condition and properly cleaned, with temperature at 350°F?
Is the Non-Veg-VAT fryer in working condition and properly cleaned, with temperature at 360°F?
Is the MPHC in working condition and under temperature (Top: 285–295°F, Bottom: 220°F)?
Is the panini grill cleaned, in working condition, and under temperature?
Is the tomato slicer cleaned and in working condition?
Is the onion slicer cleaned and in working condition?
Is the TPM meter in working condition?
Are red and green chopping boards available in the kitchen?
Is the ice machine cleaned and in working condition?
Food Safety, Cleanliness & Hygiene
Are all VAT (Veg & Non-Veg) compartment TPM values below 22?
Are cleaned aprons available in the restaurant?
Are gloves available at the sandwich station?
Are sink sanitizer and sink detergent available at the 3-sink area with proper MRD?
Is the hand wash sink organized, cleaned, and supplied (paper towel, AMH, hand dryer)?
Are required cleaning tools available (broom, mop trolley, squeegee, caution board, etc.)?
Are all required chemicals available in the chemical rack?
PRPs & Rush Management
Are onions cut properly in rings?
Are tomatoes cut into proper slices with temperature below 41°F?
Are green chilies diced and seedless?
Is cilantro finely chopped and branchless?
Are lettuce leaves filled in the bain-marie with temperature below 41°F?
Is red cabbage PRP completed?
Is English cheese sauce PRP completed?
Is chipotle slaw made as per SOP?
Is Thousand Island sauce made as per SOP?
Is tortilla bread PRP available and kept in an airtight container?
Are cheddar cheese slices kept on the make line in an airtight container with 7 hrs MRD (1 hr tempering + 6 hrs shelf life)?
Is the expeditor fully stocked with condiments?
Is nachos PRP done with MRD?
Is chimichurri mayo PRP done with MRD?

Edit & customize templates as per your needs in simple steps

Pulse allows you to edit the checklists from the library to suit your specific needs. With our smart checklist builder and editor, you can infuse logic in your questions for more clarity and better visibility.

SIGN UP TO EDIT TEMPLATES

Digitize your existing templates in simple steps

Pulse helps you convert your existing inspection templates into digital ones. Simply upload them in PDF, Excel and Word format and leave the rest for our support team. We will get back to you with digital forms.

Company

Features

Industries

Legal

© 2022. Pulse Business Solutions Inc. All Rights Reserved.