Food Safety Audit
Date
/
Month
/
Day
Year
AM
PM
AM/PM Option
Location
*
Please Select
Boulder Creek Dining Company
BRU Burger Bloomington
BRU Burger Brownsburg
BRU Burger Carmel
BRU Burger Cincinnati
BRU Burger Evansville
BRU Burger Fort Mitchell
BRU Burger Fort Wayne
BRU Burger Greenwood
BRU Burger Indianapolis
BRU Burger Keystone
BRU Burger Lafayette
BRU Burger Lexington
BRU Burger Montgomery
BRU Burger Noblesville
BRU Burger Plainfield
BRU Burger South Bend
BRU Burger Westerville
Cafe 251
Charbonos
Commission Row
CRG Catering
CRG Delivery Kitchen
CRG Event Center
CRG Grow
CRG Office
CRG Test Kitchen
Elevance
Livery Indianapolis
Livery Montgomery
Livery Noblesville
Marquee
Mesh Indianapolis
Mesh Louisville
Modita
Nesso
Provision
RIZE Carmel
RIZE Fishers
RIZE Ironworks
Shin Dig
Stone Creek Greenwood
Stone Creek Montgomery
Stone Creek Noblesville
Stone Creek Plainfield
Stone Creek Zionsville
Tavern at the Point
The Bemberg
Theo's Italian
Union 50
Vida
Evaluator Name
*
First Name
Last Name
DO Email
Please Select
Modonnell@crgdining.com
Sjames@crgdining.com
Mbrown@crgdining.com
Mkennedy@crgdining.com
Cgarcia@crgdining.com
Pbutterly@crgdining.com
GM Email
KM/Chef Email
Score
Serve Safe Knowledge
1. Manager/Person-in-Charge is certified by accredited program, Food Handler Certificates available where required.
yes
no
2. Food thermometers are present and in working order for Line Checks.
yes
no
3. Sanitizer test strips for quat sanitizer is available and not expired.
yes
no
4. Sanitizer test strips for chlorine dish machines are available and not expired.
yes
no
5. Food and equipment temperature logs are available and complete. Requirement is 13 of 14 days consecutive leading up to inspection.
yes
no
6. Prior Health Department report is available.
yes
no
7. All critical findings on the prior Health Department report have been corrected.
yes
no
8. No sick or symptomatic food handler(s) at work; Manager has properly restricted food handlers when required.
yes
no
9. A stocked biohazard kit (or proper disinfectants, personal protective equipment, and needed equipment) is available on site.
yes
no
Serve Safe Knowledge - Section Notes
Serve Safe Knowledge - Photos
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Executing CRG Best Practices
10. Expo area, window, and above expo are debris free and clean.
yes
no
11. Proper location of drinking/eating in designated non-food service area.
yes
no
12. Gloves and bandages available at the facility.
yes
no
13. Employee clothing and personal items are properly stored.
yes
no
14. Proper hair restraints are worn in the food service area.
yes
no
15. Proper hand washing procedure demonstrated by staff at all times.
yes
no
16. When gloves are required, food handlers do not contact ready-to-eat foods with bare hands.
yes
no
17. BOH staff is wearing correct uniforms. CRG assigned shirts, hats or hair restraints, non slip shoes.
yes
no
18. Hand washing sinks are accessible, used only for hand washing and kept clean.
yes
no
19. Soap and single-use paper towels or high velocity hand drying device available at all hand washing sinks, including restrooms.
yes
no
20. Food storage shelving in good repair, clean and organized in Walk-in cooler.
yes
no
21. Food storage shelving in good repair, clean and organized in dry storage.
yes
no
22. Food storage shelving in good repair, clean and organized in the freezer.
yes
no
23. Maintenance tools (mops, brooms, and similar items) are properly stored. Service Sink (mop sink) is clean and organized.
yes
no
24. Utensils used for food contact are in good repair.
yes
no
25. Food storage containers in good repair, no chips, cracks, or burn spots. Also properly dried before being stacked.
yes
no
26. No "Catch All" bins being filled in dish area.
yes
no
27. Trash cans are clean and in good repair.
yes
no
28. Multiple day food debris build up should not present under, behind hot line and cold line in the kitchen. (2 point question)
yes
no
29. Bar dish machine at proper chemical and temperature levels. Above 120 degrees and chlorine tested.
yes
no
30. Bar Soda gun in working condition, cleaned. With no organic build-up.
yes
no
31. Server side station soda machine in working condition, and clean. No organic build-up.
yes
no
32. Batches and cut fruit prepped by bar team are correctly labeled and dated.
yes
no
33. Ice wells maintained and clean from organic build-up
yes
no
34. Floors and floor drains are debris free and clean specifically in the bar area.
yes
no
35. Dump sinks and handwashing sinks specifically behind the bar are labeled and in proper use.
yes
no
36. Beer cooler cleaned and organized. No excess of organic build-up.
yes
no
Executing CRG Best Practices - Notes
Executing CRG Best Practices - Photos
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Cross Contamination Protection
37. Ice machine clean, no organic build-up, in working order.
yes
no
38. Ice scoop properly stored.
yes
no
39. Dry food stored in proper packages, covered containers, no scoops stored inside product, with common name labels.
yes
no
40. Food prep being completed in appropriate locations. ie: not in dish area where dirty dishes are present.
yes
no
41. Laundered linens stored in appropriate locations; and, are properly handled/displayed/dispensed.
yes
no
42. Food packages and canned products are in good condition; damaged/spoiled products are segregated waiting for return.
yes
no
43. Cross contamination prevented during food storage and preparation. Proper storage hierarchy is in use online and in walk-in coolers. (2 point question)
yes
no
44. Equipment utensils and food contact surfaces cleaned and sanitized at proper times, every 4 hours.
yes
no
45. Sanitizer buckets or bottles present around store chemcal is and testing correctly.
yes
no
46. Food utensils in use are stored properly ie: Not stored in sanitizer.
yes
no
47. Temperature of hot water sanitizing at the dish machine is at or above 180° F. (82 - 90°C) (160°F and above at surface)
yes
no
48. Dicer, Slicer, Chopper, Can opener clean, debris free, in good repair.
yes
no
49. Food contact surfaces: cutting boards or prep tables properly cleaned, scuff and debris free.
yes
no
50. Wiping cloths are used properly for their intended purpose and are the correct type, correctly being held in the sanitizer water.
yes
no
51. Light bulb covers specifically located inside hood system are clean with working bulbs.
yes
no
52. Ventilation hood systems are clean and in good repair with adequate drip prevention
yes
no
53. All gaskets on refrigeration are clean and in good repair.
yes
no
54. Dumpster area is regularly cleaned and free of excess debris or unnecessary items.
yes
no
Cross Contamination Protection - Notes
Cross Contamination Protection - Photos
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Time and Temperature Control for Safety
55. TCS product previously cooled in the facility that is being reheated for hot holding reaches a minimum of 165° F (74°C).
yes
no
56. FIFO - Products through out the kitchen are clearly organized and being properly rotated with FIFO in mind.
yes
no
57. Are there any products that are prepped daily and currently being held at room temperature and if so are they properly labeled with a discard date/time?
yes
no
58. Proper cooling methods are in use. Recently prepared TCS product placed in cold holding service equipment has been properly cooled/chilled to 41° F (5° C). These items should not be cooled in line coolers and only in Walk-in coolers.
yes
no
59. Food prepped at room temperature is done quickly in small batches. Any food items used during prep are chilled to ≤41°F (5°C) within 4 hours.
yes
no
60. Items in hot holding at or above 135º F. (57°C) (2 point question)
yes
no
61. TCS foods in cold holding are held at ≤ 41° F. (5°C) (2 point question)
yes
no
62. Stored frozen foods are maintained frozen solid.
yes
no
63. Refrigerated, ready-to-eat TCS foods prepared and held for more than 24 hours properly date or day labeled; Commercially prepared TCS food is properly date or day labeled when original packaging is opened if held for more than 24 hours. (ie: Are any products un-labeled)
yes
no
64. No expired Ready-to-eat TCS product present. (More then 1 is a loss of all points) (2 point question)
yes
no
65. TCS foods properly thawed/slacked.
yes
no
66. All coolers and freezers have functioning thermometers holding within reasonable range. ( +/-2 degrees)
yes
no
67. Shell stock source identification tags contain proper information, held for 90 days after container is emptied. Tags are kept in chronological order. Location is also properly opening IQF seafood before thawing.
yes
no
68. All items stored in origional cases should be dated clearly with delivery date, or labeled first-out, based on manufacturer’s dating. (ex: Burger and Steak boxes with clear dates added upon delivery)
yes
no
Time and Temperature Control for Safety - Notes
Time and Temperature Control for Safety - Photos
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Chemical - Pest
69. Chemicals are properly labeled.
yes
no
70. Chemicals are properly stored. Properly labeled bottles when in use.
yes
no
71. Cleaning agent and sanitizers are present and readily available for use at service sink. (mop sink)
yes
no
72. 3-compartment sink is present, sufficient size and used properly with Chemicals correctly connected and working.
yes
no
73. Pesticides are applied by approved personnel only.
yes
no
74. No critical pest activity is observed. ie: rodents
yes
no
75. No minor pest activity is observed in the BOH Specifically ie: fruit flies/drain flies.
yes
no
76. No minor pest activity is observed in the Bar area Specifically ie: fruit flies/drain flies.
yes
no
77. Insect control devices are installed in areas to prevent contamination.
yes
no
78. Pest activity prevented through proper sealing of outer openings and elimination of harborage conditions. Less then the width of a #2 pencil.
yes
no
Chemical - Pest - Notes
Chemical - Pest - Photos
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Facility
79. No sewage backed-up into facility; Clean water is available.
yes
no
80. Water filters are up to date and properly installed.
yes
no
81. Sinks meet water temperature requirements; hot and cold water are available at the facility at all sinks. ie: Hand washing sinks are at 85 degrees.
yes
no
82. Working Back flow device or air gap is present at all service sinks.
yes
no
83. Covered waste container available and Clean in woman restroom or anywhere else required.
yes
no
84. Toilet tissue available at each toilet.
yes
no
85. All plumbing is in good repair. No drips or leaks present.
yes
no
86. Hot Line cooking Equipment is clean and in working condition. (2 point question)
yes
no
87. Prep oven or steam kettle is clean and in working condition.
yes
no
88. Clean parking lot, entrance way, landscaping.
yes
no
89. Back door is locked.
yes
no
90. Floor drains throughout the kitchen in clean working condition.
yes
no
91. Ceilings are cleanable, clean, and in good repair.
yes
no
92. Walls are cleanable, kept clean, and in good repair.
yes
no
93. All lighting sources properly shielded or shatter-proof and functioning. Lighting is adequate. Light fixtures are clean.
yes
no
94. All Caulk is in good repair and maintained around hand sinks, dish sinks, and prep sinks.
yes
no
Facility - Notes
Facility - Photos
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