Food Safety Audit Food Ge Capital April 2014

FOOD SAFETY AUDIT
Sodexo All rights reserved. Page 1 rev. 7/ 2012

FOOD SAFETY AUDIT

Complete Once A Month

April 2014

FOOD SAFETY AUDIT


I. PERSONAL HYGIENE (31%)
NO ITEMS TO CHECK Yes No N/A Total
Points
Points
Awarded
1. Handwashing Facilities (10 points)
Reference: HACCP Manual, 1.1.4 - Food Safety Standards & Requirements, A.1
a) Sinks conveniently located and accessible in production and
service areas, and in restrooms.
x 5
5
b) Properly maintained with hot and cold water, approved
antibacterial or antimicrobial soap, disposable towels or air
dryer and in good working condition.
x 3
5
c) Handsinks used only for handwashing purposes. x 2
5
2. Handwashing Practices (9 points)
Reference: HACCP Manual, 1.1.4 - Food Safety Standards & Requirements, A.1and A.2
a) Hands washed frequently and correctly
-- after using restroom facilities
-- before starting to work and when returning from restroom
or breaks
-- after handling raw meat, poultry, seafood and produce
-- before working with ready-to-eat foods
-- between handling different types of food
-- after coughing, sneezing or blowing nose
-- after touching hair, face, nose, other parts of body
-- after eating, drinking and smoking
-- after cleaning
-- after handling chemicals
-- after handling dirty equipment
-- after handling trash and other contaminated objects
x 5
5
b) Aprons and towels not used to dry hands after washing. x 0.5
.5
c) Fingernails well trimmed and clean; no nail polish or artificial
fingernails worn. Jewelry and watches on hands and arms
(except smooth-surface rings / bands) not worn during
production and service. (Exception: medical bracelet, where
needed for a medical condition)
x 1.5
1.5
d) Food prep sink and pot sink not used for handwashing. x 2
2
3. Employee Health (6 points)
a) Employees and managers who handle, prepare or serve food
have no apparent illnesses (vomiting, diarrhea, fever,
jaundice, sore throat with fever, infected open wounds or
boils, etc.).
x 4
4
b) Cuts, abrasions and burns on hands and exposed arms
bandaged properly; hands also covered with a disposable
glove.
x 2
2
4. Disposable Gloves (6 points)
FOOD SAFETY AUDIT


a) Gloves used when handling ready-to-eat foods without
utensils. Not needed when handling raw foods that will be
cooked, cleaning or handling trash.

x

2 2
NO ITEMS TO CHECK
Yes No N/A Total
Points
Points
Awarded
b) Gloves changed when switching from raw food to ready-to-
eat food. (Hands washed before putting on gloves.)
x 2 2
c) Gloves changed when they are torn, dirty or contaminated.
(Hands washed before putting on gloves.)
x 1
d) Gloves removed when leaving the food service area, going to
the restroom and going on break.
x 1
I. Personal Hygiene -- Total Points Awarded

II. TIME AND TEMPERATURE CONTROL (28.5%)
NO ITEMS TO CHECK
Yes No N/A Total
Points
Points
Awarded
1. Thermometers (3 points)
Reference: HACCP Manual, 1.1.4 - Food Safety Standards & Requirements, B.6
a) Employees and managers have access to and use properly
calibrated thermometers.
x 3
2. Cooking Foods (5.5 points)
Reference: HACCP Manual, 1.1.4 - Food Safety Standards & Requirements, C.1 & C.2
FOOD SAFETY AUDIT


a) Potentially hazardous foods cooked to correct minimum
internal temperature.

-- 165F / 74C for 15 seconds:
poultry (solid and ground), stuffed foods (meat,
poultry, seafood, pasta, etc.), dishes that include previously
cooked potentially hazardous ingredients
ground meats (beef, pork, veal, lamb, fish), injected meats,
game, pork (steaks & chops), shell eggs hot held for service
pork roasts
beef, veal, lamb (steaks & chops); seafood, shell eggs for
immediate service, pasteurized egg dishes
-- 145F / 63C for 4 minutes:
beef, veal, lamb (roasts)
commercially processed, ready-to-eat food, heated for the
first time & hot-held for service
-- 140F / 60C:
fruits & vegetables hot held for service
-- 135F / 57C and hold for 45 minutes:
roast beef Sodexo recipe

x 5
b) Egg policy (Use of Shell Eggs, Liquid Pasteurized Eggs and
Pasteurized Shell Eggs) followed, including any exceptions,
as approved by current Sodexo policy.
x 0.5

NO ITEMS TO CHECK
Yes No N/A Total
Points
Points
Awarded
3. Holding Hot and Cold Foods during Preparation and Service (6 points)
Reference: HACCP Manual, 1.1.4 - Food Safety Standards & Requirements, C.1
a) Food thawed under refrigeration, not at room temperature.
-- Emergency procedure: under cold running water (70F /
21C or below) or in microwave, followed by immediate
cooking to 165F / 74C).
x 1
b) Food kept at room temperature during preparation for no
more than 40 minutes.
x 1
c) Hot food held / served at 140F / 60C or above. x 2
d) Cold food held / served at 40F / 4C or below. x 2
4 Cooling Potentially Hazardous Foods (8 points)
FOOD SAFETY AUDIT


a) Food prepared for later use or left over after meal period
cooled properly (from 140F / 60C to 70F / 21C within 2
hours and then to 40F / 4C within an additional 4 hours).
-- Placed in shallow containers; for thick (viscous) products
no more than 2" - 3" (5 cm - 7.5cm) in pan.
-- Ice bath method used, where possible.
-- Stirred to speed cooling (i.e., with ice paddle).
-- Placed in refrigerator uncovered but protected from
contamination for remainder of the cooling process.
-- Larger pots or pans acceptable when cooling large
quantities of liquid products (i.e., soups, sauces).
x 6
b) Cold potentially hazardous foods (ready-to-
eat products), that are made in advance for same day
service or later use, shall be chilled within 4 hours to
40
o
F/4
o
C or less, prior to being displayed in a self-service
station or placed in a refrigerated grab-n-go type cooler
for customer service.
x 2
5 Reheating Foods (4 points)
a) Food reheated rapidly (within 2 hours) to 165F / 74C or
above. Temperature must register on thermometer for 15
seconds minimum.
x 4

6 Refrigeration and Warming Cabinet Equipment Temperatures (2 point)
a) Refrigeration equipment (including for grab-n-go display
cases) maintained at 40F / 4C or below and/ or warming
cabinet equipment to be maintained at 140F / 60C or
higher.
x 2

II. Time and Temperature Control -- Total Points Awarded

III. CROSS-CONTAMINATION (20.5%)
NO ITEMS TO CHECK
Yes No N/A Total
Points
Points
Awarded
1. Storing Foods (5.5 points)
Reference: HACCP Manual, 1.1.4 - Food Safety Standards & Requirements, B.7 and B.8
a) Foods protected during storage to prevent
contamination raw foods of an animal origin or
environmental sources (i.e. leakage, condensation,
debris, glass, etc.)
x 3.0
b) Raw meat, poultry, seafood, shell eggs stored below ready-
to-eat foods.
x 1.5
NO ITEMS TO CHECK
Yes No N/A Total
Points
Points
Awarded
c) Unwashed produce stored below ready-to-eat foods and
above raw meat, poultry, seafood and shell eggs.
x 0.5
d) Food stored only in food-grade containers. Food containers
not used for purposes other than their intended use.

x 0.5
2. Preparing and Serving Foods (10 points)
Reference: HACCP Manual, 1.1.4 - Food Safety Standards & Requirements, C.1, C.3 and C.4
a) Raw foods kept separate from ready-to-eat foods during
preparation.
x 2
FOOD SAFETY AUDIT


b) Separate utensils used for each food item (during cooking
and serving).
x 0.5
c) Red cutting board used for raw foods of animal origin. Red
cutting board always cleaned and sanitized between different
raw foods (i.e., cutting chicken, then beef).
x 2
d) White cutting board used for ready-to-eat foods. x 2
e) Green cutting board used for washed raw fruits and
vegetables.
x 2
f) Cutting boards in good condition, no cracks, deep grooves
and discoloration. Cutting boards stored vertically for proper
draining and quick drying.
x 0.5
g) Appropriate serving utensils provided for food items available
for self-service.
x 1
3. Sanitizing Food Contact Surfaces (3 points)
Reference: HACCP Manual, Part I, Section IV - Food Safety Standards & Requirements, D.1
a) All food contact surfaces and utensils (including
thermometers, prep knives and stationary parts of slicer)
cleaned and sanitized.
x 1
b) Sanitizing method at correct setting (chemical or
mechanical). Chemical concentration in use at proper
ppm or hot water at proper temperature.
x 2
4. Cleaning Surfaces and Pest Control (2 points)
Reference: HACCP Manual, 1.1.4 - Food Safety Standards & Requirements, D.1 and D.4
a) All non-food contact surfaces (including cooking equipment,
cold storage units, preparation equipment/ surfaces, service
counters, etc.) clean.
x 0.5
b) Floors, floor mats, baseboards, walls, ceilings and exhaust
fans or vents clean.
x 0.5
c) No evidence of insects, rodents, or other pests. x 1
III. Cross-Contamination -- Total Points Awarded

IV. RECORDKEEPING, TRAINING, SELF-INSPECTIONS (18%)
NO ITEMS TO CHECK
Yes No N/A Total
Points
Points
Awarded
1. HACCP Recordkeeping (6.5 points)
Reference: HACCP Manual, 1.1.4 - Food Safety Standards & Requirements, E.1
a) Refrigerator (including for grab-n-go display cases) and
warming cabinet logs completed and accurate. Logs
available (hard copy or electronically) for one year.
Temperatures checked at least once during stable times, i.e.,
at opening of the operation.
x 1
NO ITEMS TO CHECK
Yes No N/A Total
Points
Points
Awarded
b) HACCP temperature logs completed and accurate. Keep
available for one year (hard copy or electronically):
-- Cooking to required temperature
x

1

-- Holding hot foods x 1
-- Holding cold foods x 1
-- Cooling foods x 1
-- Reheating foods x 1
FOOD SAFETY AUDIT


c) The Sanitizer Solution log completed twice a day where ever
sanitizer is dispensed and available (hard copy or
electronically) for one year.
Note: Use of Dishwashing / Warewashing Machine
Temperature Log is recommended, where applicable.
x 0.5
2. Manager Certification (3 points)
a) All managers, dietitians and supervisors certified through
Sodexo-approved food safety certification program (Refer to
the Sodexo policy: Food Safety Certification Requirements).
Managers, dietitians and supervisors without current
certification scheduled for training and certified within 90 days
of hire or within 90 days of expiration of previous certification.
Recertified every three years. Those newly hired to Sodexo
complete the Sodexo Food Safety Standards & Resources
module per policy.
x 3
3. Frontline Employee Training (6 points)
a) New employees have completed two step food safety
training program per Sodexo policy (Food Safety Training
Requirements for Frontline Employees). Per policy, the
Introduction to Food Safety Temporary Labor completed for
any temporary staff prior to starting work. Attendance rosters
on file
x 3
b) Repeat food safety training for all employees conducted at
least annually (per Sodexo policy -- Food Safety Training
Requirements for Frontline Employees). Attendance roster
on file
x 3
4. Self-Inspection Program (2.5 points)
a) The Food Safety Audit completed, including documented
corrective action plan, as needed, for each month and
available for one year.
x 2
b) The Comprehensive Food Safety Self-Inspection
completed, including documented corrective action plan, as
need, at least annually (available for one year). Also
completed within 30 days of opening a new unit and after
change of top management in the unit.
x 0.5
IV. Recordkeeping, Training, Self-Inspections -- Total Points Awarded

V. PURCHASING & RECEIVING SPECIFICATIONS (2%)
NO ITEMS TO CHECK
Yes No N/A Total
Points
Points
Awarded
1. Receiving Refrigerated and Frozen Food (1 point)
a) Refrigerated and frozen food received at proper temperatures
and stored within 1 hour or less of delivery.
-- Randomly check temperatures of potentially hazardous
foods; refrigerated foods received at 40F/ 4C or below
x 1
FOOD SAFETY AUDIT


unless specified by regulatory and frozen foods shall be
frozen (hard); temperatures may be recorded on a invoice,
packing list or a receiving log.
-- May be extended to 2 hours only under extreme conditions
- reason must be documented.
2. Banned Products List (1 point) Reference: Product Quality Assurance Manual, Banned Product List
a) Unit observes Banned Products List requirements and no
banned products are used at this facility.
No Raw sprouts (ALL varieties, i.e., alfalfa sprouts,
mung bean sprouts, radish sprouts, etc.) or Micro-
greens.
No Un-pasteurized milk and milk products
No Non-frozen ground beef or beef from un-
approved suppliers.
No Non-USDA shielded shell eggs or Non-Grade A
eggs (CAN.)
No Un-pasteurized liquid and frozen eggs / egg
products.
No Un-pasteurized apple juice or blends that include
apple juice.
No Un-pasteurized juices serving a highly
susceptible population.
No MSG (mono sodium glutamate) added as a
seasoning to a recipe.
No Lemon juice or lime juice with sulfites added to
fresh fruit or vegetables.
No Non-commercially caught fish and shell fish.
No Vacuum packed fresh raw fish except for
10KOTR labeled items.
No Escolar and Oilfish.
No Fresh Gulf oysters.
No Non-commercially raised game animals.
No Non-inspected wild mushrooms.
No Home-canned foods.
No Latex food handling gloves.
x 1
V. Purchasing & Receiving Specifications Total Points Awarded

GENERAL OBSERVATIONS FOOD SECURITY
(Not included in total points)

NO ITEMS TO CHECK
Yes No N/A
1. Sodexo Actions for Emergencies booklet kept in easily accessible place. x
2. Sodexo Food Security poster placed in visible back-of-the-house location. x
3. All supplies purchased from Sodexo-approved vendors and distributors only. x
4. Deliveries received and inspected in a timely manner by designated employees. x
FOOD SAFETY AUDIT


5. Access to all loading areas, entrances, and storage, production and service
areas restricted to authorized personnel only.
x
6. All managers familiar with the Sodexo Food & Facilities Security Guidelines
posted on the SodexoNet Food Safety page (under Food Security Toolkit).
These guidelines used to determine unit-specific food security procedures, as
applicable, including steps taken to raise employee awareness. These food
security details documented and easily accessible to managers and supervisors.
x

GENERAL OBSERVATIONS -- SANITATION

NO ITEMS TO CHECK
Yes No N/A
FRONT OF THE HOUSE (SERVICE AREAS)
1. All foods are displayed properly to prevent contamination (i.e. lids, containers or
sneeze guards).
x
2. All dishes, tableware, silverware stored properly to prevent contamination. x
3. All dispensers (for silverware, cups, condiments, etc.) clean, sanitized and in
good repair.
x
4. All beverage areas (including coffee urns, cold beverage dispensers, etc.) and
soft serve / frozen yogurt machines clean, sanitized and in good condition.

x
5. All non-food contact surfaces (including cooking equipment, cold storage units,
preparation equipment/ surfaces, service surfaces, etc.) in good repair and kept
neat and uncluttered.
x
6. All cash registers and stands clean, neat and uncluttered. x
7. All tables and chairs in dining areas clean and neat. x
8. Floors, carpet, baseboards, walls and ceilings clean, in good repair, and
smooth, free of cracks, holes and peeling paint.
x
9. Sufficient number of trash containers available, in proper condition and emptied
as needed.

x
BACK OF THE HOUSE (PRODUCTION AREAS)
1. Production and cooking equipment (including can openers, portion scales,
blenders, food storage bins, etc.) clean and in good working condition.
x
2. Pots, pans, and cooking and serving utensils (including knives and knife
holders) clean and in good repair, and stored properly to prevent contamination.
Knives stored safely in knife holders or other designated storage space.
x
3. Non-food contact surfaces (including work tables, drawers, shelving, hot
warmers, holding boxes, bain maries, hoods, etc.) clean, in good repair and
kept neat and uncluttered.

x
NO ITEMS TO CHECK
Yes No N/A
4. Ice machines in good repair, clean, and free of rust and lime deposits. Ice
buckets and scoops stored properly to prevent contamination.
x
5. Floors, floor mats, baseboards, walls and ceiling in good repair and smooth,
free of cracks, holes and peeling paint.
x
6. Drains working properly, clean and free of standing water. x
7. Sufficient number of trash containers available, in proper condition, and emptied
as needed.
x
DISHWASHING AND WAREWASHING AREAS
FOOD SAFETY AUDIT


1. Dishwashing machine in good condition, clean interior and exterior, proper wash
and rinse temperatures, correct pressure, nozzles clean (with correct spray
patterns), pressure gauge provided, thermometers in good condition.
x
2. Dishwashing / Warewashing Machine Temperature Log completed for each
meal period, where applicable.
x
3. Method for validating the final rinse of manual stations and the dishwashing
cycle (chemical test strips, thermal strips and registering thermometer).
x
4. Pot sink, storage carts and storage shelving clean and in good repair. x
5. Cleaned equipment and utensils air-dried and properly stored to protect from
contamination. Knives stored safely in knife holders or other designated storage
space.
x
6. Floor, walls and ceilings clean and in good repair, and free of cracks, holes,
peeling paint and smooth.
x
7. Sufficient number of trash containers available, in proper condition, and emptied
as needed.
x
STORAGE AREAS (DRY STORAGE, REFRIGERATORS, FREEZERS)
1. Dry storage areas clean, cool, dry, free of empty boxes. All items stored at least
6 above the floor.
x
2. Walk-in and reach-in refrigerators clean. All food stored on shelves or carts, at
least 6 above the floor. Floors clean and dry.
x
3. Walk-in freezers clean. All food stored on shelves or carts, at least 6 above the
floor. Floors clean and dry.
x
RESTROOMS, DRESSING ROOMS, LOCKERS
1. Restrooms clean, free of odors, in good working condition, vented to outside.
Toilet room doors kept closed. Proper waste receptacles provided; emptied
frequently. Handwashing signs posted at all hand sinks.
x
2. Dressing rooms and lockers clean, neat and orderly; no items stored on floor. x
RECEIVING AREAS, REFUSE DISPOSAL
1. Receiving areas clean, free of empty boxes, debris and trash. x
2. Refuse storage areas clean, neat, free of odors and pests and easily cleanable. x
3. Refuse storage containers (dumpsters, compactors, etc.) in good repair,
covered.
x
GENERAL SANITATION
1. Mops, brooms, other cleaning equipment stored properly in designated location. x
2. Mop water disposed of properly. Mop sink used properly.

x
NO ITEMS TO CHECK
Yes No N/A
3. Plumbing from all equipment properly sized, installed and maintained. Back
flow devices in place. All equipment properly drained.
x
4. No cross-connections between waster water and water lines. x
5. All areas properly ventilated. x
6. Shielded safety-type lights in all food production, service, ware washing and
storage areas.
x
PEST CONTROL (EVIDENCE OF PEST INFESTATIONS)
FOOD SAFETY AUDIT


1. Pest Activity Log used for reporting any evidence and location of pests
observed, kept on file for 12 months.
x
2. All openings to outside screened or otherwise protected against insects. No
openings (holes, open doors, windows, etc.) allowing pests to enter.
x
3. Pest control reports (left after each inspection and / or treatment) kept on file for
12 months. If client is responsible for pest control, copy of reports must be kept
on file and available for review by auditor.
x

GENERAL OBSERVATIONS REGULATORY COMPLIANCE

NO ITEMS TO CHECK
Yes No N/A
LOCAL FOOD AND SUSTAINABILITY
1. If the unit has an onsite fruit and/or vegetable garden at the account that is
used as a food source for service to customers, has the "Garden
Guideline Weekly Checklist" been completed and on file?
x

REGULATORY COMPLIANCE
1. Most recent Regulatory Agency Inspection kept on file and available for review
by auditor. Date of Inspection: ___12/21/12_______Score: passing__________
x

2. Valid food permit or license from the appropriate authority kept on file and
available for review by auditor.
x

3. Evidence employees are aware of the Employee Health Foodservice
Notifications, Restrictions and Exclusions policy (i.e. sign offs, policy posted,
management interviewed).
x

FOOD SAFETY AUDIT RATING SYSTEM

Total possible points: 100

Superior "GOLD" 98 points or above

Good "GREEN" 94 to 97.5 points

FOOD SAFETY AUDIT


Needs Improvement "YELLOW" 90 to 93.5 points

Unacceptable "RED" 89.5 points or below

NOTE: Corrective Action Plan needed for any unsatisfactory items

Score Achieved:

Score: ___95_ out of 100 Percentage: __95___ Audit Status:
green___________________

Date: _________April 2014______________

Account Name: ____GE Capital retail
bank_____________________________________________________________

Account Number:
_____19881001__________________________________________________________

Audit Conducted By
Name (PRINTED): __________tanya
OConnell______________________________________________

Signature: _______________________________________________________________

Reviewed By FSD / GM
Name (PRINTED): ________________________________________________________

Signature: ________________________________________________________________

Unit Name: ___________________________________

Unit Number: ________________________________ Date: _____________

CORRECTIVE ACTION PLAN

Unsatisfactory Condition
Observed
Corrective Action By
Whom
Target
Date
Re-
evaluation
Date
Completio
n
Date
FOOD SAFETY AUDIT


IV-1 = C

MISSING SANTIZOR LOGS
BOBBY ASAP 1 MONTH

IV -2

TRAINING ON SERVE SAFE
tanya enrolled 1 MONTH

Signature: _______________TANYA OCONNELL_________________________________
Food Service Director/General Manager

Food Safety Audit Food Ge Capital April 2014

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FOOD SAFETY AUDIT

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