EcoSure
· Correct paperwork available (all together to present to auditor)
o MIC ServSafe certification
o Food safety completion is 100% and printed out WITH the completion dates (Go to Custom reports, refresh the food safety certification then export to excel)
o Last health inspection report
o State certification
o Temp log with the last 14 days 100% completed and being actively completed day of
· Proper hand washing & glove changing
oUsing a paper towel to turn off the faucet after washing hands
o Gloves being changed when switching tasks, going from FOH to BOH, etc.
· BOH ice machine clean
o Take a coffee filter and wipe bottom of the back of drop shield to see if clean
o Filters should be dust free
o The inside of machine, front of drop shield and inside of the lid should be free of mold
· Soda machine clean
o Take a new spray bottle, fill with hot water from the coffee brewer and spray the drop shield (silver part underneath & between the individual soda selections) and the bottom of soda selections behind the nozzles. This will allow any build-up and mold to come off.
o All nozzles should be clean free of build-up by running through dish machine and making sure they are wiped clean before putting them on in the morning.
o Ice chute should be cleaned free of any mold.
· Lemonade and Green Tea
o Nozzles, upper housing area, containers and lids free of mold and build-up
· Prep equipment needs to be cleaned thoroughly and in good condition after each use (Critical – 5 pts)
o All 3 pieces of equipment should be placed in the sink but NOT submerged in water at time of audit
· Check food contact surfaces for debris, scratches, etc. (Major – 3 pts)
o This includes white cutting boards, bread peels (throw away either and order new ones if necessary), cutting boards on the line, etc.
· Hand washing sinks accessible and used properly (Critical – 5 pts)
o Sinks aren’t blocked –watch out for trash cans placed in front of them
o Hand sinks are clean and are not used for anything other than washing hands
§ No food debris in sinks showing something has been poured down the drain or mold at bottom of sinks
· Soap, paper towels and hand washing signs are available at all hand washing sinks
· Proper concentration of dish machine chemicals and sanitizer
· Dishes are not being ran through at time of audit
· Hats are being worn by anyone touching food (backing in bakery, on the line, manager in charge)
o If you are the manager walking through with auditor you do not need a hat
· Chemicals properly stored and labeled including spray & squeeze bottles
o Remember to have egg water squeeze bottle and baker’s water spray bottle labeled
o Bus stations need to be checked for any hidden bottles!
· Silverware in all containers placed with handles facing you
o This includes RPU bookshelf – all handles facing up
· Band aids, Bodily Fluid Kit and both sani strips available
o Make sure both test strips are not expired!
· Every cooler has a working thermometer
o Try and place in an area where it won’t be damaged or broken easily
· Creamers out at coffee station are being filled in new shuttles from the freezer and have a correct day dot with 4 hour kill time written on them
· Butter/ margarine should be kept in a cooler for time of the audit
· Every product that requires a lid, including soups, has one and all product correctly labeled and rotated
o No covered product has a portion tool inside of container – watch Turkey sausage and Gruyere!
· NO DRY OR SANITIZED TOWELS OUTSIDE OF BUCKETS!
· Kill times on product/ timers set
o Creamers, soufflés, breakfast items
· Temperatures of all product are within correct range
o Make sure all product is being panned up under the fill line and stocked under as well!
· Dumpster areas maintained
o Lids closed on dumpsters and area surrounding does not have any garbage bags or cardboard boxes