Audit Checklist 2012 Revised 090412 Cjb

7/27/2019 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

Edited: 09/04/12_carol compu/2012 folder/sqao/cha/checklist 201

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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


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


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


1

Sub-total 16

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C. Decorating / Back counter Area / Employees Lounge / Utility Area


-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


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 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 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


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 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


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 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)


-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)


-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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Audit Checklist 2012 Revised 090412 Cjb

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