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Restaurant Food Safety and Compliance Audit Checklist
Section 1: Restaurant Food Safety
1. 1.1 The most recent health department inspection report is available, and evidence is available that corrective actions against any Health Authority critical non-conformances has been completed.
Yes
No
N/A
2. 1.2 At least 1 manager must have Food Protection Manager Certification certificate on file and within 3 years of issue date. Restaurant team must have appropriate food safety certification on file where required by regulation.
Yes
No
N/A
3. 1.3 Current Taco Bell approved Food Safety Compliance Checklist (FSCC) must be completed and retained.
Yes
No
N/A
4. 1.4 Current Taco Bell approved Weekly Pest Walk checklist must be completed and retained.
Yes
No
N/A
5. 1.5 Team Member food safety training records available and current.
Yes
No
N/A
6. 1.6 Taco Bell or Business Unit Team member Employee Health Standard is posted visibly for employees.
Yes
No
N/A
7. 2.1 (s) Team member must not be observed working with symptoms of illness or infection.
Yes
No
N/A
8. 2.2 Team members meet grooming and personal hygeine standards.
Yes
No
N/A
9. 2.3 (s) Gloves & blue or brightly colored (non-flesh colored) bandages are available in the restaurant and used correctly.
Yes
No
N/A
10. 2.4 (s) Proper hand-washing procedures followed.
Yes
No
N/A
11. 2.5 (s) Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs.
Yes
No
N/A
12. 3.1 (s) Only approved ingredients or food evident.
Yes
No
N/A
13. 3.2 Only approved equipment and smallwares in use.
Yes
No
N/A
14. 4.1 Food and packaging are properly stored and in good condition; damaged or donated products are segregated; team member food/medication segregated.
Yes
No
N/A
15. 4.2 Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air-dried, in good repair, and held properly when in use.
Yes
No
N/A
16. 4.3 (s) Cross contamination, or conditions that could lead to cross contamination must not be present.
Yes
No
N/A
17. 5.1 (s) Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available.
Yes
No
N/A
18. 5.2 (s) Equipment is properly cleaned and free of excess debris, buildup.
Yes
No
N/A
19. 5.3 (s) Wiping cloths used and stored properly in a sanitizer bucket with correct concentration.
Yes
No
N/A
20. 5.4 Cleaning supplies (e.g. mops, mop bucket, etc.) must be available and stored clean.
Yes
No
N/A
21. 5.5 Non-food contact surfaces are clean and in good repair.
Yes
No
N/A
22. 5.6 Floors, walls, and ceilings are clean, cleanable, and in good repair.
Yes
No
N/A
23. 5.7 Vents and exhaust hoods are clean and in good repair.
Yes
No
N/A
24. 5.8 Gaskets on refrigeration/freezer units, ice machines, hot holding units, or any other equipment that has gaskets are clean and in good repair.
Yes
No
N/A
25. 5.9 Lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared.
Yes
No
N/A
26. 5.10 Trash receptacles are of sufficient availability, capacity, cleaned, and maintained properly.
Yes
No
N/A
27. 5.11 Dumpster area is free of debris and odor, maintained clean and in good repair.
Yes
No
N/A
28. 6.1 (s) Thermometers in use are calibrated.
Yes
No
N/A
29. 6.2 (s) Cold Temperature Controlled for Safety (TCS) Foods must be held
Yes
No
N/A
30. 6.3 (s) Hot Temperature Controlled for Safety (TCS) Foods must be held > 139°F.
Yes
No
N/A
31. 6.4 (s) Foods must be cooked or heated to the proper internal temperature.
Yes
No
N/A
32. 6.5 Time/Temperature Controlled for Safety (TCS) Foods (i.e. potato bites, hash browns) using only time for food safety must have documented procedures and be within hold time.
Yes
No
N/A
33. 6.6 (s) Ingredients and products must be held correctly, within hold times or expiration date, rotated properly, and labeled correctly.
Yes
No
N/A
34. 6.7 (s) Spoiled foods or ingredients are not in use and not for sale.
Yes
No
N/A
35. 6.8 Frozen foods are thawed correctly.
Yes
No
N/A
36. 6.9 (s) Carryover procedures are followed.
Yes
No
N/A
37. 6.10 (s) Restaurant has electric power.
Yes
No
N/A
38. 7.1 Cold holding and storage equipment temperature meets standard, is functioning properly, and needs no repair.
Yes
No
N/A
39. 7.2 Hot holding and storage equipment temperature meets standard, is functioning properly, and needs no repair.
Yes
No
N/A
40. 7.3 Three-compartment sink, prep sink, dishwasher or powersoak sink is functioning properly and needs no repair.
Yes
No
N/A
41. 7.4 Other equipment in use is functioning properly and needs no repair.
Yes
No
N/A
42. 7.5 Hot water is plumbed to hand wash and restroom sinks must dispense hot water > 99°F.
Yes
No
N/A
43. 8.1 Approved chemicals are properly labeled and stored, and handled correctly.
Yes
No
N/A
44. 9.1 (s) Pest Activity not present.
Yes
No
N/A
45. 9.2 Pest control devices evident and installed, maintained properly; service is evident and by an approved Pest Management Professional Vendor.
Yes
No
N/A
46. 9.3 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions, including outside storage sheds and landscaping.
Yes
No
N/A
47. 10.1 (s) Hot water > 119°F is available in the kitchen as measured at any sink providing hot water other than a handwash sink.
Yes
No
N/A
48. 10.2 Back flow prevention devices present at every sink.
Yes
No
N/A
49. 10.3 (s) Minimum of one functioning toilet available in the facility.
Yes
No
N/A
50. 10.4 Plumbing in good repair.
Yes
No
N/A
51. 10.5 (s) Mop sink, grease, and sink traps or drains not clogged and functioning properly.
Yes
No
N/A