Food Safety + Cleanliness Audit (EcoSure Practice)
| Location |
Clarendon 3100 Clarendon Blvd Arlington, VA 22201 |
| Date | |
| Managers on Duty |
Christian
|
| Auditor |
Christian
|
| General Information | |
| how do you want to list this info, will there be different versions or will we just edit this one |
Clarendon audit
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| Demonstration of Knowledge Shown | |
| 1.1.1 Manager is food safety certified | Yes |
| Multiple Choice | |
| 1.1.2 Food Handler Certificates available where required | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Sufficient Record Keeping | |
| 1.2.4 Freshsense, Zenput and final cooking logs are completed as required | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| General Demonstration of Knowledge | |
| 1.4.1 Health Department Permit available | Yes |
| Multiple Choice | |
| 1.4.2 Previous Health Department Inspection is available | Yes |
| Multiple Choice | |
| 1.4.3 All critical findings on previous Health Department Inspection have been corrected | Yes |
| Multiple Choice | |
| 1.4.3a Date of last Health Department Inspection | September 25, 2020 |
| 1.4.3b Result of last Health Department Inspection | Pass/Fail |
| Result |
In compliance
|
| 1.4.4 Manager can demonstrate knowledge of the 8 major allergens | Yes |
| Multiple Choice | |
| 1.4.5 Manager can demonstrate knowledge of allergen SOP | Yes |
| Multiple Choice | |
| 1.4.6 Anti-choking signage present and visible | Yes |
| Multiple Choice | |
| 12.1.1 Prep of specified items not observed during evaluation | Yes |
| Multiple Choice | |
| Comments: |
No food was prep during audit
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| Photo: | |
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| Employee Health | |
| Comments: | |
| Photo: | |
| Good Employee Health | Yes |
| 2.1.1 No sick/symptomatic food handler(s) at work | Yes |
| Multiple Choice | |
| 2.1.2 Manager aware of and can access Employee Health Policy | Yes |
| Multiple Choice | |
| 2.1.3 Proper written procedures for clean-up of vomiting and diarrheal events are available | Yes |
| Multiple Choice | |
| 2.1.3a a A fully stocked biohazard kit (or proper disinfectants, personal protective equipment, and needed equipment) available for response to clean-up of vomiting and diarrheal events. | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Good Hyigenic Practices | |
| Comments: |
Yes
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| Photo: | |
| Proper Eating, Drinking, or Tobacco Use | |
| 3.1.1 No smoking, gum or tobacco in food service area | Yes |
| Multiple Choice | |
| 3.1.2 Proper drinking/eating in food service area | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Personal Cleanliness | |
| 3.2.1 Gloves and bandages available at facility | Yes |
| Multiple Choice | |
| 3.2.2a Hair is properly restrained; Hair net worn by all team members | Yes |
| Multiple Choice | |
| 3.2.2b Beard guards are worn for beards 1/4" or longer in length | Yes |
| Multiple Choice | |
| 3.2.3 All staff is wearing clean uniforms and aprons | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Section | |
| Health Department Good Hygenic Practices | |
| 3.3.1 No jewelry worn on arms or hands except plain ring (i.e. wedding band) | Yes |
| Multiple Choice | |
| Preventing Contamination by Hands | |
| Comments: | |
| Photo: | |
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| Clean Hands, Properly Washed | |
| 4.1.1.Proper handwashing procedure | Yes |
| Multiple Choice | |
| 4.1.2 Handwashing at appropriate times | Yes |
| Multiple Choice | |
| Comments: |
Employees wash hands every 20 minutes
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| Photo: | |
| No Bare Hand Contact with Ready-to-Eat Foods / Exemption when Applicable | |
| 4.2.1 When gloves are required, food handlers do not contact ready-to-eat foods with bare hand | Yes |
| Multiple Choice | |
| 4.2.2 Single-use gloves used properly | Yes |
| Multiple Choice | |
| 4.2.3 Fingernails are clean and trimmed; no nail polish or artificial nails are worn | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Handwashing Facilities are Adequate | |
| 4.3.1 Handwashing sink accessible, usable | Yes |
| Multiple Choice | |
| 4.3.2 Handwashing sink used only for handwashing | Yes |
| Multiple Choice | |
| 4.3.3 Handwashing sinks are clean | Yes |
| Multiple Choice | |
| 4.3.4 Soap available at all handwashing sinks | Yes |
| Multiple Choice | |
| 4.3.5 Single use towels/heated-air or high-velocity hand drying device present at all handwashing sinks | Yes |
| Multiple Choice | |
| 4.3.6 Trash can within arms reach of hand sink | Yes |
| Multiple Choice | |
| 4.4.1 Handwashing reminder sign at all sinks | Yes |
| Handwashing signs are not posted where required. | |
| 4.4.2 Covered waste container available in women's restroom | Yes |
| Copy of Handwashing signs are not posted where required. | |
| Comments: | |
| Photo: | |
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| Approved Source | |
| Comments: | |
| Photo: | |
| Food Obtained From Approved Source | |
| 5.1.1 Food supplies are from an approved source | Yes |
| Multiple Choice | |
| 5.2.3 Food packages are not received expired | Yes |
| Multiple Choice | |
| Comments: |
No food expired was receive today
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| Photo: | |
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| Protection from Contamination | |
| Comments: | |
| Photo: | |
| Contamination Prevented in Food Storage and During Preparation | |
| 6.1.1 Proper use of zoning in storage | Yes |
| Multiple Choice | |
| 6.1.2 Food stored in packages, covered containers, or wrappings | Yes |
| Multiple Choice | |
| 6.1.3 Food and food contact items stored in appropriate locations (non-disposables) | Yes |
| Multiple Choice | |
| 6.1.4 Food packages and cans in good condition, damaged products are segregated | Yes |
| Multiple Choice | |
| 6.1.5 Cross contamination prevented during food storage and preparation | Yes |
| Multiple Choice | |
| 6.1.7 Concentration of fruit and vegetable wash meets manufacturer's standards | Yes |
| Multiple Choice | |
| 6.1.7a Was the store auto-dispensing fruit and vegetable wash or mixing themselves (free pouring)? | Yes |
| 6.1.8 Appropriate fruit and vegetable wash test strips available, and not damaged | Yes |
| Multiple Choice | |
| 6.1.6 Equipment, utensils and food contact surfaces cleaned and sanitized at proper times. | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Food Utensils In-Use Are Stored Properly | |
| 6.2.1 Food utensils in use are stored properly | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Food Contact Surfaces are Properly Constructed/Cleanable | |
| 6.3.1 Utensils/equipment food contact surfaces are in good repair | Yes |
| Multiple Choice | |
| 6.3.2 Utensils/equipment/contact surfaces proper type | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Unsafe Foods are Not Re-Served or Are Discarded | |
| 6.4.1 Contaminated/unwrapped/returned foods are not served to customers | Yes |
| Multiple Choice | |
| Comments: |
No contaminated food in the building
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| Photo: | |
| Proper Single Use and Self-Service Items | |
| 6.5.1 Foods on display stored protected | Yes |
| Multiple Choice | |
| 6.5.2 Single service/use items properly stored and used | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Food Contact Surfaces Clean and Sanitized | |
| 6.6.3 Proper concentration of chemical sanitizing at 3 part sink | Yes |
| Multiple Choice | |
| Product & PPM: | |
| 6.6.4 Proper concentration of chemical sanitizing for dishwashing machine | Yes |
| Multiple Choice | |
| Product & PPM: | |
| 6.6.4a All food contact surfaces are washed through the dish machine (if present) | Yes |
| Multiple Choice | |
| 6.6.5 Food Contact Surfaces cleaned and sanitized | Yes |
| Multiple Choice | |
| 6.6.8 Cleaning agent and sanitizers are present and readily available for use | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Proper Warewashing Facility Available | |
| 6.7.1 3-compartment sinks present/sufficient size/used properly | Yes |
| Multiple Choice | |
| 6.7.2a Sanitizer solution test strips available and not damaged | Yes |
| Multiple Choice | |
| 6.7.2b Chlorine test strips available for dish washing machine and not damaged | Yes |
| Multiple Choice | |
| 6.7.3 Equipment/utensils air-dried before stacking | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Proper Use/Storage of Wiping Cloths | |
| 6.8.1 Wiping cloths used properly | Yes |
| Multiple Choice | |
| 6.8.2 Wiping cloths stored properly and are at the proper concentration (per manufacturer specifications); spray bottles at proper concentration. | Yes |
| Multiple Choice | |
| Product & PPM: | |
| Comments: | |
| Photo: | |
| Health Department Protection From Contamination | |
| 6.9.1a All non-food contact surfaces are clean | Yes |
| Multiple Choice | |
| 6.9.1b All non-food contact surfaces are cleanable and in good repair | Yes |
| Multiple Choice | |
| 6.9.1c Dishwasher maintained clean | Yes |
| Multiple Choice | |
| 6.9.1d Dishwasher in good repair | Yes |
| Multiple Choice | |
| 6.9.2a Floors and drains maintained clean | Yes |
| Multiple Choice | |
| 6.9.2b Floors and drains cleanable and in good repair | Yes |
| Multiple Choice | |
| 6.9.2c Walls maintained clean | Yes |
| Multiple Choice | |
| 6.9.2d Walls cleanable and in good repair | Yes |
| Multiple Choice | |
| 6.9.2e Ceilings maintained clean | No |
| Multiple Choice | Prep area ceiling not maintained clean |
| 6.9.2f Ceilings cleanable and in good repair | Yes |
| Multiple Choice | |
| 6.9.3a Vents and exhaust hoods are clean | No |
| Multiple Choice | Vents/exhaust hoods have excessive visible build-up that prevents them from properly ventilating. |
| 6.9.3b Vents and exhaust hoods in good repair | Yes |
| Multiple Choice | |
| 6.9.4a All gaskets on refrigeration are clean | Yes |
| Multiple Choice | |
| 6.9.4b All gaskets on refrigeration are in good repair | Yes |
| Multiple Choice | |
| 6.9.5a Light fixtures are clean | Yes |
| Multiple Choice | |
| 6.9.5b All lighting sources are properly shielded or shatter-proof in areas where food, service utensils and equipment are stored or prepared. Lighting is adequate. | Yes |
| Multiple Choice | |
| 6.9.6a Trash receptacles are maintained clean | Yes |
| Multiple Choice | |
| 6.9.6b Trash receptacles back of house are of sufficient availability/capacity | Yes |
| Multiple Choice | |
| 6.9.7 Dumpster area is regularly cleaned and free of excess debris; dumpster plug is in place | N/A |
| Multiple Choice | |
| 6.9.8 Dumpster and outdoor garbage container lids are kept closed and are in good repair. | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Time/Temperature Control for Safety (TCS) | |
| Comments: | |
| Photo: | |
| Proper Cooking, Time and Temperature Requirements Met | |
| 7.1.1 Raw animal foods cooked to proper internal cooking temperature | Yes |
| Multiple Choice | |
| Name of Device | |
| Product & Temp: | |
| Comments: | |
| Photo: | |
| Appropriate Cooling Procedures in Place | |
| 7.3.1 TCS foods ≤ 70°F within 2 hours of cooling | Yes |
| Multiple Choice | |
| 7.3.2 TCS foods ≤ 40°F within 4 hours of cooling | Yes |
| Multiple Choice | |
| 7.3.3 Food prepped at room temperature is done quickly in small batches. Reconstituted foods/salad and sandwich ingredients are cooled ≤41°F within 4 hours [Effective 8/8/19: ≤ 40°F within 4 hours] | Yes |
| Multiple Choice | |
| 7.3.4 Proper cooling methods in use | Yes |
| Multiple Choice | |
| Comments: |
All procedures were follow during morning, nothing is been cook or cool at the momen
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| Photo: | |
| Proper Hot Holding Requirements Met | |
| 7.4.1 Items in hot holding ≥140°F | Yes |
| Multiple Choice | |
| 7.4.3 Hot holding equipment properly functioning | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Proper Cold Holding Requirements Met | |
| 7.5.1 TCS foods held in cold holding ≤ 40°F | Yes |
| Multiple Choice | |
| 7.5.3 Cold-holding equipment properly functioning. | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Time as a Public Health Control (Procedures/Records) | |
| 7.6.1 Products are time and date labeled when time is used as a control (including greens or products using TPHC on an emergency basis) | Yes |
| Multiple Choice | |
| 7.6.2 No product using time as a control is expired when Time is a Public Health Control. | Yes |
| Multiple Choice | |
| 7.6.3 Written procedures available for time used as a control | Yes |
| Unit cannot produce any written procedures for time used as a control. | |
| Comments: | |
| Photo: | |
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| Appropriate Date Marking and Disposition Procedures | |
| 7.7.1a Prepared, opened and ready-to-eat TCS foods properly date labeled | Yes |
| Multiple Choice | |
| 7.7.1b Open non-TCS foods properly date labeled once removed from original packaging | Yes |
| Multiple Choice | |
| 7.7.4 Products removed from original container are name labeled | Yes |
| Multiple Choice | |
| 7.7.3a No expired TCS product present | Yes |
| Multiple Choice | |
| 7.7.3b No expired non-TCS product present | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Accurate Thermometer Available | |
| 7.8.1 Accurate food thermometer present | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Proper Thawing Procedures | |
| 7.9.1 Items properly thawed/slacked | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Health Department Time and Temperature Control for Safety | |
| 7.10.1 Freshsense temperature monitoring on all refrigeration units. | Yes |
| Multiple Choice | |
| 7.10.2 All products are stored first-in, first-out or based on manufacturer's dating. | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| The OLO unit is not temping because it was turn off after lunch I just turn it back on | |
| Chemicals | |
| Comments: | |
| Photo: | |
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| Approved Chemicals Present, Used | |
| 8.1.1 Only institutional/food-grade/company approved chemicals used | Yes |
| Multiple Choice | |
| 8.1.2 Safety Data Sheets (SDS) available for all chemicals (formerly MSDS) | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Chemicals/Toxic Substances Properly Identified, Stored, Used | |
| 8.2.1 Chemicals properly labeled | Yes |
| Multiple Choice | |
| 8.2.2 Chemicals properly stored | Yes |
| Multiple Choice | |
| 8.2.3 Pesticides applied by approved personnel only | Yes |
| Multiple Choice | |
| 8.2.4 Containers previously used for chemicals not used for food storage | Yes |
| Multiple Choice | |
| 8.2.5 Rodent bait is contained in a covered, tamper-resistant bait station | Yes |
| Multiple Choice | |
| 8.2.6 First aid supplies/employee medication properly labeled and stored to prevent contamination | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Insects/Rodents/Animals | |
| Comments: | |
| Photo: | |
| Insects/Rodents/Animals not Present | |
| 10.1.1 No pest activity observed | Yes |
| Multiple Choice | |
| 10.1.2 Insect control devices installed to prevent contamination | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
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| Health Department Insects/Rodents/Animals | |
| 10.2.1 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions | Yes |
| Multiple Choice | |
| 10.2.2 Previous Pest Inspection is available | Yes |
| Multiple Choice | |
| 10.2.3 All recommendations on previous pest inspection have been corrected | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Facility | |
| Comments: | |
| Photo: | |
| Critical Water Service | |
| 11.1.1 No sewage backed-up into facility; no water service. | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Plumbing Properly Installed; Proper Back Flow Devices | |
| 11.2.1 Hot and cold water are available at facility | Yes |
| Multiple Choice | |
| 11.2.3 Back flow prevention or air gap present at all sinks and beverage dispensers | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Adequate Toilet Facilities | |
| 11.3.1 Minimum of one functioning toilet available in the facility | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| Health Department Sewage and Plumbing | |
| 11.4.1 All plumbing in good repair | Yes |
| Multiple Choice | |
| Comments: | |
| Photo: | |
| General Facility | |
| 11.5.1 Employee clothing and personal items are properly stored. | Yes |
| Multiple Choice | |
| 11.5.2 Maintenance tools (mops, brooms and similar items) are properly stored/in good condition and proper type | Yes |
| Multiple Choice | |
| Comments: |
All storage well organized
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| Photo: | |
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| Scoring | |
| Total Point Lost | -2 |
| Subtract the number above from 100 and enter below. This is your score. | 98 |
