Food Safety Audit Cheat Sheet

	A	B	C	D	E	F
1	Food Safety Audit
2			Yes	No	Fixed?	Points
3	FS1-US	Are there signs of Pest Infestation inside or in any Shed within 10ft of the building (LIVE COCKROACHES, UN TRAPPED LIVE RODENTS, OR FRESH DROPPINGS)				Critical
4	FS2-US	Internal Temps of beef Patties at or above 155. Cite if: 10:1, 4:1 less than 155 degrees. Coach if 4:1 between 155-175.				Critical
5	FS3-US	Internal Temps of raw chicken products at or above 165 degrees. (If it does not initally temp, wait a minute and temp again)				Critical
6	FS4-US	Internal Temp of fish at or above 155 degrees. (If it does not initally temp, wait a minute and temp again)				Critical
7	FS5-US	Breakfast products: Steak and Sausage at or above 155 degrees.				Critical
8	FS6-US	Round eggs temp at or above 155 degrees. Cite if: below temp. Coach if: yolks are runny				Critical
9	FS7-US	Can managers/crew demonstrate temping correct patties, know the temps, and how to take corrective action. Cite if 2 or more are observed: if pyrometer is not in the center, all 4:1 patties are not temped, manager doesn't know the temps, if manager doesn't take corrective action when needed.				Critical
10	FS8-US	All refrigerated product in code (Primary Shelf Life)				5
11	FS9-US	Handwashing sink clean (used only for handwashing), accessible, stocked (soap/paper towels), and water at 100 degrees. Coach if towels are available but not in the dispenser.				5
12	FS10-US	Handwashing timer in use & employees know the proper procedure (Wash hands after touching phone, mask, picking item off floor)				5
13	FS11-US	Both Sanitized and soiled buckets available. Sanitized towel buckets at correct concentration, changed as needed, and towels stocked, strips available				3
14	FS12-US	Sanitized towels and grill towels are in correct buckets, no towels laying out in service or kitchen areas				1
15	FS13-US	Utensils and utensil holders washed every 4 hours, schedule posted, Sink water at 110 degrees, and test strips available. Check dishes in rotation and those in the back of the house for build up.				3
16	FS14-US	Restaurant is clean, all areas free of excessive oil, grease, food build up (Mold on nozzles, or gunk on handles), and puddled water. Cite if: restrooms are not cleaned every 2 hours.				3
17	FS15-US	Restaurant (walls, ceilings, floors) in a good repair, no cracks or damaged containers, equipment working properly, no ice build up in any freezer that prevents unit from functioning.				3
18	FS16-US	Ice Machine is clean (NO MOLD), bucket stored upside down, scoop stored properly, and water filters in date. Cite if: ice bucket is on the floor, or something other than an ice scoop used				3
19	FS17-US	All opened packages of food are covered properly in storage, refrigerators, and freezers. (product 2" away from walls & 6" off the floor) Cite if: product not labeled				3
20	FS18-US	Blue disposable gloves are in use and used properly (No double glove) cite if: not removed from back of wrist & Yellow yolk breaker stored properly and no build up				5
21	FS19-US	Clear disposable gloves are worn at proper stations. Cite if: employee has fake/ polished nails and not wearing gloves. Hats and/or hair nets are being worn, uniforms are clean, good hygiene in place. Cite if: apron is not removed before going to the bathroom. (No jewelry besides plain metal band) (NO EMPLOYEE DRINKS ON THE FLOOR)				5
22	FS20-US	All chemicals stored away from food and packaging. Must have a proper label.				3
23	FS21-US	Orkin Report (pest control) is available to review (No more than 60 days old), prevention is followed (CITE if dead cockroaches, more than 5 flies) Cite if:theres a gap under the door.				3
24	FS22-US	Non-food spill clean up procedures are followed (bio hazard kit in the office) (Yellow spray/peroxide available)				1
25	FS23-US	Freezers at 0 or below and product solidly frozen				5
26	FS24-US	Refrigerators below 41, including shake machine				5
27	FS25-US	All ROOM TEMPATURE products marked and within their secondary shelf life. Cite if: 3 of the 5 product's stickers are missing or out of date.				3
28	FS26-US	No leftover heated product (gravy, shake mix). Heated foods in the UHC or other holding units (gravy) are at or above 140 degrees. Cite if: cabinet lights not being used.				3
29	FS27-US	Pyrometer is calibrated, working correctly, and clean. Must have a back up pyrometer, probe and batteries available.				5
30	FS28-US	All food, food packaging, equipment, and chemicals are from approved sources				5
31	FS29-US	Managers know when employees should be excluded (Big 6 illnesses, 5 symptoms) (Can return after 24 hours symptom free)				5
32	FS30-US	All managers trained and serv safe certified (Not expired)				5
33	FS31-US	60 days of correctly completed food safety checklists available for review (Must be over 90% and last 2 month verifications complete)				5
34	FS32-US	Most recent health department inspection available, all issues addressed and corrected				5
35	FS33-US	All nut containing mcflurry mix-ins kept in orange container with lid and dedicated scoop. Cite if: employee does not state that information on allergens can be found on the McDonald’s website or by calling the McDonald’s Customer Contact Center (800 number).				3
36		How do employees know what symptoms to report?: They sign Health Policies during orientation electronically		Total		100
37		Big 6 Illnesses: Hepatitis A, E-Coli, Norovirus, Shigella, Salmonella Typhi, Salmonella Non-Typhi
38		5 Symptoms: Vomiting, Diarrhea, Fever/Sore throat, Open Sores, Jaundice
39		Reasons to Close: Fire, Flood, Sewage Backup, Pest Infestation, No Water, No Power
40		Why do nut products go in the orange container? Allergens
41		What patties do you temp on a 3 paltten grill? 1, 4, 5, 8 (Sausage) 1,3,4,6 (10:1 REG)
42		What patties do you temp on a 2 paltten grill? 1, 3, 7, 8
43		Why do you temp those patties? They're the corners
44		How do you temp the fresh beef? In the middle at a 90 degree angle
45		Where can you direct someone to find allergen info? Allergen info can be found on the McDonald’s website or by calling the McDonald’s Customer Contact Center (800 number).
46		What do you do if product doesn't temp? Discard the product and wash, rinse and sanitize the trays and utensils
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100