Download - Audit Checklist 2012 Revised 090412 Cjb
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E. Presentation / Display Procedure
-products are displayed within temperature requirement 3
-holding time is followed; with monitoring tag 3
-color variation is observed 1
-products are properly displayed (price tag not touching the products) /use of cake container for slice cake
2
-products on display are not melted, deformed or damaged 2
-stacking/piling height requirement is observed 1
-proper storage of empty boxes of products on display 1
-standard display for cakes followed (with flowers, leaves, toppers, etc.) 2-standard number and color of flowers & leaves are followed 2F. Releasing Procedure
-appropriate packaging materials used; e.g. counter bags 1-use of appropriate goldilocks ribbon 1
-spiral candles are not exposed (use of paper like RCOS and scrappaper as packaging is not allowed)
2
-products released with sauce/toppings 1
-products are placed in clean packaging materials 1
-script lettering followed (celebrants name is bigger than the message) 2
-correctness of message 2
-rush cakes released with goldilocks pick 2
G. Decorating accessories, materials and tools (available & in good condition)
-numerical candles; standard and available 3-spiral candles (blue & pink); standard and available 2
-goldilocks pick and pick holder 1
-colorflow, gumpaste, Decorate Your Cake (DYC) topper, motif kit 1-color guide for leaves and color chart for white icing 1
-pastry bags, coupler and tips 1-lazy susan/turn table and rush cake stand (not wooden material) 1
-mixing bowls, rubber scraper, knife and spatula (no wooden handle) 1
-containers, OPP plain, strainer 1
H. Tools (available & in good condition)
-scooper, tongs, sauce pan 1-electric stove, ice shaver 1- testo thermometer 1
I. Decorator (Certified) 3 na
TOTAL 133
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STORES WITH DECORATING DEPOT ONLY
A. Product Quality & Safety
-not tampered / BB and production code is intact
-not expired / BSD base cake 10 na
-cakes returned to its original cake board; cake board with best beforesticker (applicable?)
2 na
-products and accessories are free from impurities/infestation
B. Available and in Good Condition
Materials-Procedure on white icing and butter icing posted and followed 2
-PIS of motif / cake album 2-cake accessories master list 2
-color combination guide posted and followed 2-back drops, toppers, figurines (e.g. sugar flowers & gumpastebouquet, plastic balloons & leaves, seasonal toppers) not exposed todust, insects and other contaminants 2
-powder egg white; powder sugar; icing syrup 2-food color (blue, pink, red, yellow, green); food color container (8 oz..,10 pieces)
2
-piping jelly (blue, red, colorless) 2
-icing paper, OPP plain 7x9, aluminum foil 1-standard cake braces ( size 12, 16, 34) ; double laminated board,fold coat
2
-wire, magnetic wire 1
-ruffles, glitter wrap, ribbon, straw 1Equipment
-mixer with wire whisk 1
-spray gun (air brush); air compressor 1
-gas stove with safety device or electric stove 1
Tools / Utensils
-stainless steel bowl (15cm, 24cm, 27cm) 1
-Rubbermaid rubber scraper 1-stainless steel spatula 1-pastry bag (#18, #16, #14) 1
-coupler ( 5 sets ) 1-tip saver 1
-tips; for border/scallop/leaves 3for border: #16-22, 29 & 32 ( 3 pieces each)
for grass: #233 & 234 (3 pieces each)
For scallop: #104 & 102 (3 pieces each)
For basket weave: # 47 & 48 (1 piece each)
For clouds & pearl effect border: #12 & 9 (3 pieces each)
For leaves: #65, 67 & 68 (2 pieces each)
-stainless steel sauce pan (12) 1-measuring spoon, measuring cup, strainer (transparent; 2 or 4 cupscapacity) strainer (10),weighing scale (1 kg capacity) 2
-cake comb; cake brush (Habico brand only 1 inch)? (handle notwooden material)
2
-bread knife, knife, cutter 1
-icing thermometer 2
-glue gun, glue gun stick, Elmers glue 1
-scissor, pinking scissor, pliers 1
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FOODSHOP AND KITCHEN Pts
A. Quality and Safety
-not tampered / BB date and production code is intact 10
-not expired 10
-not beyond selling date 10-products free from impurities; no signs of early spoilage or infestation 5
Receiving-products are procured from approved suppliers 3
-items received with product label and expiration date 3
-intact packaging materials / no holes or tears 1Storage
-first in, first out followed 2
-storage procedure of frozen products followed 3
-storage procedure of chilled products followed 3
-storage procedure of dry products followed (must be elevated andprovided with appropriate pallets)
3
-products stored in designated area and away from chemicals 1
-proper stacking followed 3
-containers supplied with BB sticker/date, cover and properly labeled 3
Preparation
-thawing procedure followed 3-use of appropriate containers and utensils (raw for raw; cooked forcooked)
2
-use of tongs or hand gloves as necessary 2
-proper preparation procedure (no over preparation and no mixing ofLeft-over and newly prepared)
5
-standard color, size and shape followed 2-products free from impurities / infestations 3
Reheating-proper reheating container followed (e.g. non-use of styro andmelaware)
2
B. Process (Recipe, Measurement & Packaging)
Cooking/ ReheatingPasta and noodles 2
Pork products 2
Beef products 2
Chicken products 2
Seafood 2
Vegetable products 2
Sago 2
Rice 2Side dish, Toppings, Soup, Sauces, and others 2
Holding Time and TemperaturePasta and noodles 2
Pork products 2Beef products 2
Chicken products 2
Seafood 2
Vegetable products 2
Thirst quencher 2
Side dish, Toppings, Soup, Sauces, and others 2
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Correct display procedure (with toppings or sidings) ; appropriatepackaging material
Pasta and noodles 2
Pork products 2
Beef products 2
Chicken products 2
Seafood 2Vegetable products 2
Desserts / Thirst quenchers 2
Side dish, Toppings, Soup, Sauces, and others 2Serving Portion and Sequence followed (proper measuring tools& completeness of ingredients ,toppings and sidings)
Pasta and noodles 2Pork products 2
Beef products 2
Chicken products 2
Seafood 2
Vegetable products 2
Desserts / Thirst quenchers 2
C. Utensils (Availability and in good condition)
-spoon, fork, plates, saucer, soup bowl 1-condiments container, straw holder, service tray, water container 1
-knives, scissors, peeler, can opener, cheese grater, egg wedger 1-griller cleaner, sharpening tool, fire igniter 1
-turners, spatula, carving fork, stainless dipper, wire whisk, food tongs 1-colander, mixing bowl, strainer, rubber spatula, food pan 1
-wok, kettle, non stick pan 1
-food keeper, stock pot 1
-measuring spoon, measuring cup, ice scooper, ladles, viand spoon,weighing scale
2
-cutting boards 2
-basting brush 2
-scooper (rice, #12, #14, #16) 2-rice warmer, rice cooker 1
-food processor 1-Timer 2
-Thermometer (fryer thermometer & Testo 106 thermometer) 2D. Storage Equipment Meeting Required Temperature
Cold Storage Equipment-display chiller ( 1-5 ) 2
-reach-in chiller / mini cooler ( 1-5 ) 2
-reach-in freezer ( -18 to 0 ) 2
-under counter chiller ( 1-5 ) 2
-under counter freezer ( -18 to 0 ) 2
Hot Holding Equipment-steamer (57-80) 2
-food warmer (57-65) 2-bain marie (57-80) 2
-holding cabinet (57-80) 2TOTAL 183
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HOUSEKEEPING PtsA. Outside & Customer / Dining Area
-external walk-way and entrances w/o litters 1-clean signage / pylon 1
-clean floor; appropriate mat in use 1-clean ceiling / ceiling boards, light and light fixtures 1
-clean glass panels / dividers, wall, railings and posts; no tapedmaterials
1
-clean aircon units / outlets, air curtain and electric fans 1-clean window display 1
-dummy cakes clean and in good condition 1
-clean display showcase (refrigerated & non-refrigerated) 1
-clean silver caddy, hand dryer and drinking fountain 1
-clean sink / lavatory, toilet bowls, and urinals 1
-clean shelves, cabinets and racks 1-clean and presentable transparencies, menu board, ovals / panels,pop signs, trading hour & posters; not in pen writing
1
-clean tables and chairs 1
-clean price tags, greeting cake numbers and photo albums 1-clean display trays and cloth liners; in good condition 1
-clean lollipop stand, RCOS holder, acrylic stands & other containers 1-clean condiments container; in good condition; properly labeled;appropriate container used
1
-clean and in good condition trash receptacles; with cover & liner;not overflowing; not improvised; no wooden material
1
-table sanitizer applied in bussing tables 1
-clean white towels in bussing tables; use of wet & dry towels 1-available & standard hand soap at hand wash area and toilet rooms 1
Sub-total 22B. Bakeshop Counter Area
-clean floor; appropriate mat in use 1
-clean ceiling / ceiling boards, light and light fixtures 1-clean door, wall, railings and posts; no taped materials 1
-clean aircon units / outlets, air curtain and electric fans 1
-clean shelves, cabinets and racks 1
-clean motif showcase 1
-clean tables and chairs 1-clean cold storage equipment /display chiller 1
-clean display showcase, display trays and cloth liners 1-clean steaming cabinet & pie warmer 1
-clean tape dispensers, scissors and calculators; in good condition 1
-proper storage of corrugated materials and old cake boxes (placed intrash bag)
1
-clean utensils and packaging materials; properly stored 1-clean and organized cash register 1
-clean towels; color coding followed (Blue= non-food contact/Yellow=food contact)
1
-clean and in good condition trash receptacles; with cover & liner;not overflowing; not improvised; no wooden material
1
Sub-total 16
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C. Decorating / Back counter Area / Employees Lounge / Utility Area
-clean floor; appropriate mat in use 1
-clean ceiling / ceiling boards, light and light fixtures 1
-clean door, wall, railings and posts; no taped materials 1
-clean aircon units / outlets, air curtain and electric fans 1-clean shelves, cabinets and racks 1
-clean tables and chairs 1-clean cold storage equipment 1
-clean sink and clutter-free; drain guard, in place 1
-clean sink / lavatory, toilet bowls and urinals 1-clean grease trap; no foul odor 1
-clean photo albums, tape dispenser, scissors and glue gun; in goodcondition
1
-clean containers of decorating materials; in good condition 1
-clean decorating equipment, tools & utensils; properly stored 1
-stocks are arranged in an orderly manner 1
-chemicals stored separately from non-chemicals 1
-stocks are placed away from wall & off the floor 1
-proper storage of corrugated materials and old cake boxes (placed intrash bag)
1
-clean towels; color coding followed (Blue= non-food contact/Yellow=food contact)
1
- clean and in good condition trash receptacles; with cover & liner;not overflowing; not improvised; no wooden material
1
Sub-total 19
D. Stockroom
-clean floor; appropriate mat in use 1
-clean ceiling / ceiling boards, light and light fixtures 1
-clean door, wall, railings and posts; no taped materials 1-clean aircon units / outlets, air curtain and electric fans 1
-clean shelves, cabinets and racks 1-clean tables and chairs 1
-stocks are arranged in an orderly manner 1-non-storage of cleaning chemicals 1
-stocks are placed away from wall & off the floor 1
-appropriate pallets used 1
Sub-total 10
E. Pest Control Program
-accredited pest control provider 10
-twice a month treatment conducted / followed 5
-no evidence / presence of Pest Rodent/ PR 4-no evidence / presence of Pest Cockroach/ PCr 3
-no evidence / presence of Pest Flies/ PF 2-no evidence / presence of Pest Ants/ PA 1
-no evidence / presence of Pest Spider/ PS and other insects 1-no evidence / presence of domesticated animals 1
Sub-total 27
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F. Chemicals and Cleaning Tools
Chemicals
- standard dilution followed
Detergent 3
Sanitizer 3Hand Soap 3
-proper usage followed 1-properly labeled containers 1
-with available & accredited liquid hand soap and APC 2
-with available & accredited hand sanitizer and All Purpose Sanitizer 2-non-usage of powdered and non-accredited chemicals 2
ToolsWith available cleaning tools; in good condition
-mop & mop squeezer 1
-color coding of mop followed 2 na
-appropriate brooms & dust pan ( no wooden materials ) 1
-squeegee 1Sub-total 22
G. Foodshop Counter Area-clean floor; appropriate mat in use 1
-clean ceiling / ceiling boards, light and light fixtures 1
-clean door, wall, railings and posts; no taped materials 1
-clean aircon units / outlets, air curtain and electric fans 1
-clean shelves, cabinets and racks 1
-clean tape dispensers, scissors and calculators; in good condition 1
-clean tables and chairs 1
-clean cold storage equipment 1-clean sink and clutter-free; drain guard, in place 1
-clean softdrink equipment, juice dispensers, coffee maker & airpot 1-clean microwave ovens, bain marie / sneeze guard, hotlamp / hotplate,steaming cabinet and pie warmer
1
-clean weighing scales, ice shaver and ice bin 1
-clean utensils and packaging materials; properly stored 1-clean towels; color coding followed (Blue= non-food contact/Yellow=food contact)
1
-clean and in good condition trash receptacles; with cover & liner;not overflowing; not improvised; no wooden material
1
Sub-total 15
H. Soda and Kitchen Area-clean floor; appropriate mat in use 1
-clean ceiling / ceiling boards, light and light fixtures 1-clean door, wall, railings and posts; no taped materials 1
-clean aircon units / outlets, air curtain and electric fans 1
-clean shelves, cabinets and racks 1
-clean tape dispensers, scissors and calculators; in good condition 1-clean tables and chairs 1
-clean cold storage equipment 1-clean sink and clutter-free; drain guard, in place 1
-clean weighing scales, food processor, ice maker, ice shaver and icebin
1
-clean utensils; properly stored 1-clean rice cookers, stove, convection oven, fryer, griller & kitchen hood 1
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-clean holding cabinet & food warmer 1
-clean towels; color coding followed (Blue= non-food contact/Yellow=food contact)
1
- clean and in good condition trash receptacles; with cover & liner;not overflowing; not improvised; no wooden material
1
-wastes properly segregated 1
Subtotal 16
I. Ware washing / Garbage Room
-clean floor; appropriate mat in use 1
-clean ceiling / ceiling boards, light and light fixtures 1
-clean door, wall, railings and posts; no taped materials 1
-clean aircon units / outlets, air curtain and electric fans 1-clean shelves; no slime build-up 1
-clean ware washing machine 1- clean and in good condition trash receptacles; with cover & liner;not overflowing
1
-wastes properly segregated; not improvised; no wooden material 1
Manual Ware washing Procedure-proper sorting & scraping 1
-proper soaking, washing & rinsing 1-proper sanitizing agent; immersed for at least 30 seconds 1
-properly dried in a rack or use of yellow towel prior to stacking 1
Dish washing Machine
-proper procedure followed 5
Proper stacking and racking (2 pts)
Available / correct chemicals used (3 pts)
Sub Total 17
2J. Others
-fire extinguisher 1-emergency lights 1
K. Room Temperature 2TOTAL 168
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PERSONNEL HYGIENE & PRACTICESA. Health Pts-persons with communicable disease, open wounds, sores and boilsare restricted from working with or around food
3
--with updated health certificates; ready for inspection 2
B. Appearance and Grooming-with light make-up for female (lipstick, blush-on and eye shadow) 1
-no false eyelashes 2
-clean and trimmed fingernails; no false nails 2
-cleanly shaven for male 2-required haircut for men followed (barbers cut 1 inch above thecollar)
1
-no hair dye, highlights, skinhead & hair tail 1
-wears hairnet; hair fully covered 3
-no jewelry and accessories (ring including wedding & college ring,earrings, bracelet, watch and necklace)
3
-pocket of employee free from anything during operating hours 1
-prescribed clean and pressed polo shirt uniform 2
- prescribed clean and pressed pants, with plain black belt 2
-properly tucked polo shirt 2-nameplate pinned/clipped on the right side
(ARIAL bold font, size 24)1
-wears clean and polished closed black shoes 2
-wears clean black socks/stockings 1
C. PRACTICES
-no smoking within store premises 2
-no loose personal belongings 2-no evidence of eating or drinking 2
-unused shoes are stored inside shoe boxes or plastic package andplaced away from food preparation/customer area
2
-no walking, stepping, lying or sitting on raw products, packaged
ingredients or food contact surfaces; no spitting or evidence of spittingobserved
2
TOTAL 41
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DOCUMENTS, FOOD SERVICE SUPPLIES & MARKETING REQUIREMENTS
I. DOCUMENTS Pts
A. Sanitary Permit
-available; not expired 5
-posted in conspicuous area 1
B. Quality Logbook /Spoilage
-available/accessible 10-given to QA officer within 2 minutes after SQAO asks for it 3
-with pertinent data (quantity, BB date, disposition, signature of the one
who prepared it, and trucker signature)
5
-filled-out on a daily basis 2-erasures are corrected by putting 1 single horizontal line on the wrongentry & initial of the person who corrected it; non-usage of liquid paper
1
-non-usage of pencil in writing critical products & other concerns 1
-no detached page 2-no personal endorsement written in QA logbook 1
-no double entry of critical products 1
C. Bakeshop Food shop Transfer Slip (BFTS)
-standard format used 5
-available/accessible for inspection (7 consecutive days) ;updated;fully accomplished
5
-erasures are corrected by putting 1 single line on the wrong entry &initial of the person who corrected it; non-usage of liquid paper
1
-non-usage of pencil in writing entries 1
D. Daily Inventory and Sales Report (DISR)
-standard format used 5
-available for inspection (at least 7 consecutive days); updated andfully accomplished / correct posting of entries 5
E. KPG, Holding Time Log Sheet, Production Log Sheet
-available,updated,fully accomplished 3
F. FIPSR (Foodshop Inventory & Production Sales Report)
-standard format used 5
-available for inspection (at least 7 consecutive days); updated andfully accomplished / correct posting of entries 5
H. Shelf-life & Storage Guide & Julian Calendar
-available,updated, accessible 3
I. Storage Temperature Monitoring Form-available, updated, kept on file 2
J. Product Internal Temperature (PIT) Monitoring Form-available,updated and kept on file 2
K. Pest Control
-service report form available,updated, and kept on file 5
L. MSDS & Application Chart & Hand washing Procedure Poster
-available, accessible 5
M. Comfort Room Sanitation Checklist-available, updated (1 hour before store opening & every 30 minuteschecking)
2
II. FOOD SERVICE SUPPLIES
A. RCOS, Foodshop order slip, Greeting cake number, Tradinghour
-available and standard 2
B. Pen, stapler, scissors, stick file, RCOS holder
-Available, presentable chain in use for pen 2
C. Tissue, condiments container & toothpick
-available and standard 1
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D. Spoon and Forks
-available and sufficient 1
E. Drinking glass / courtesy cups
-available and sufficient 1
III. MARKETING REQUIREMENTS
A. Photo album
-standard 1-updated/ phased-out products removed 1
-presentable 1
B. Price tags-no plastic cover 1
-not improvised 1
-products supplied with appropriate label 1
C. Menu board / Mini-menu board
-updated 1
-no unnecessary materials taped on board 1
D. Available and updated merchandising materials-banners / streamer 1
-posters 1-brochures 1
-wobblers, counter standee, standee 1
E. Merchandising materials posted in the prescribed /appropriatearea-banners / streamer 1
-posters 1
-brochures 1
-wobblers, counter standee, standee 1
F. Presentable merchandising materials (not torn, pasted inimprovised board, improvised,use of suction caps)
-banners / streamer 1
-posters 1
-brochures 1
-wobblers, counter standee, standee 1G. Music
1H. Television
-turned on and with appropriate content 1TOTAL 115
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