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COLLECT ALL YOUR DATA FROM ANY MOBILE DEVICE
Ecosure checklist
Task list
Use Template
4
General
> Ecosure checklist
Use Template
Anonymous User
Task list
Audit
Disposable gloves available/properly used
Yes
No
N/A
No cross-contamination observed
Yes
No
N/A
No drinking, eating, smoking, gum/tobacco chewing in food service area
Yes
No
N/A
No sick, symptomatic employee(s) present
Yes
No
N/A
Proper hair restraint worn by all food handlers
Yes
No
N/A
Proper handwashing observed
Yes
No
N/A
Food and equipment temperatures logged once per shift
Yes
No
N/A
Working, calibrated thermometer available
Yes
No
N/A
All handwash sinks easily accessible/clean
Yes
No
N/A
Antimicrobial soap at all handwash sinks
Yes
No
N/A
Clean dishes/pans free of food debris/ permitted to air dry properly
Yes
No
N/A
Dish machine sanitizer concentration correct
Yes
No
N/A
Dish machine set up/used properly
Yes
No
N/A
Disposable/paper towels available at all sinks
Yes
No
N/A
Hot and cold water at all sinks
Yes
No
N/A
Sanitizer test strips available
Yes
No
N/A
Wiping cloth sanitizer concentration correct
Yes
No
N/A
Wiping cloths stored in sanitizer bucket
Yes
No
N/A
No hazardous food at room temperature
Yes
No
N/A
No packaged food stored in contact w/ water/ice
Yes
No
N/A
No raw, whole shell eggs pooled
Yes
No
N/A
No unwrapped foods re-served
Yes
No
N/A
Pasteurized eggs used for uncooked products
Yes
No
N/A
Pre-chilled ingredients used in salads/sandwiches
Yes
No
N/A
Proper thawing techniques used
Yes
No
N/A
All restroom sinks have hot and cold water
Yes
No
N/A
All restrooms fully stocked
Yes
No
N/A
All restrooms have operable plumbing
Yes
No
N/A
Chemicals labeled and stored properly
Yes
No
N/A
Equipment maintaining proper temp with accurate thermometer (±2°F)
Yes
No
N/A
No insect/Rodent activity present
Yes
No
N/A
No sewage backed up/plumbing in poor repair
Yes
No
N/A
No single-use or chemical containers reused
Yes
No
N/A
No unauthorized chemicals in restaurant
Yes
No
N/A
Smallwares in use properly stored
Yes
No
N/A
No expired product present
Yes
No
N/A
No swollen/dented/rusted cans in storage; other damaged packaging
Yes
No
N/A
Corrective action taken if temps weren’t taken
Yes
No
N/A
Product temperature taken of each batch
Yes
No
N/A
Holding times on all items
Yes
No
N/A
Hot holding #1 product temperature <135°F
Yes
No
N/A
Hot holding #2 product temperature <135°F
Yes
No
N/A
Hot holding #3 product temperature <135°F
Yes
No
N/A
Hot holding #4 product temperature <135°F
Yes
No
N/A
No holding times expired
Yes
No
N/A
Reheated product > 165°F
Yes
No
N/A
Acceptable cooling techniques used
Yes
No
N/A
Carryover time and date labeled
Yes
No
N/A
Holding times on all items
Yes
No
N/A
No expired product present (past Use By date)
Yes
No
N/A
No holding times expired
Yes
No
N/A
Raw/Hazardous ingredients properly stored
Yes
No
N/A
Refrigerated product #1 temperature >41°F
Yes
No
N/A
Refrigerated product #2 temperature >41°F
Yes
No
N/A
Refrigerated product #3 temperature >41°F
Yes
No
N/A
Refrigerated product #4 temperature >41°F
Yes
No
N/A
Refrigerated product #5 temperature >41°F
Yes
No
N/A
Refrigerated product #6 temperature >41°F
Yes
No
N/A
All freezers air temperatures 0°F+10°F
Yes
No
N/A
No expired product present
Yes
No
N/A
Reach-in freezer #1 product frozen solid
Yes
No
N/A
Reach-in freezer #2 product frozen solid
Yes
No
N/A
Walk-in freezer #1 product frozen solid
Yes
No
N/A
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