Ecosure Audit Checklist
EcoSure audits evaluate food safety compliance for restaurants and food service operations. This 12-section checklist mirrors actual EcoSure audit criteria used by major chains. Covers management training, personal hygiene, temperature control, and food storage. Critical items include cold holding at 41°F or below, hot holding at 135°F or above, and proper cooling procedures. Verify handwashing compliance, cross-contamination prevention, and cleaning schedules. Check equipment sanitization, pest control, and facility maintenance. Each section contains specific temperature requirements and time limits. Passing score typically requires 85-90% or higher.
Management & Training
□ Food safety program documented
□ Management commitment evident
□ Training program comprehensive
□ Training records current
□ Certifications valid
□ New employee orientation conducted
□ Refresher training scheduled
□ Competency verified
□ Languages addressed
□ Resources adequate
□ Accountability clear
□ Continuous improvement shown
Personal Hygiene
□ Health policy enforced
□ Handwashing procedures followed
□ Hand sinks stocked and accessible
□ Glove use appropriate
□ Hair restraints worn
□ Jewelry policy enforced
□ Clean uniforms/aprons worn
□ No eating/drinking in prep areas
□ Wounds properly covered
□ Illness reporting active
□ Personal items stored properly
□ Visitor policies enforced
Temperature Control
□ Cold holding ≤41°F verified
□ Hot holding ≥135°F maintained
□ Cooking temperatures correct
□ Cooling procedures proper (135°F→70°F in 2hrs, 70°F→41°F in 4hrs)
□ Reheating to 165°F done
□ Thermometer calibration current
□ Temperature logs maintained
□ Equipment temperatures monitored
□ Time as control documented
□ Transport temperatures maintained
□ Receiving temperatures checked
□ Corrective actions documented
Food Storage
□ FIFO rotation practiced
□ Date marking system used
□ Storage temperatures correct
□ Products 6 off floor
□ Proper storage order maintained
□ Cross-contamination prevented
□ Containers labeled properly
□ Original packaging intact
□ Chemicals stored separately
□ Allergen control implemented
□ Dry storage organized
□ Walk-in coolers organized
Food Preparation
□ Cross-contamination prevented
□ Hand contact minimized
□ Cutting boards color-coded
□ Equipment cleaned between uses
□ Thawing procedures proper
□ Time/temperature controlled
□ Batch preparation controlled
□ Ice handled properly
□ Produce washed correctly
□ Ready-to-eat foods protected
□ Allergen procedures followed
□ Tasting procedures safe
Equipment & Utensils
□ Equipment clean and sanitized
□ Dishwasher temperatures correct
□ Three-compartment sink procedure followed
□ Sanitizer concentration correct (50-100ppm chlorine
How the Ecosure Audit Checklist works
Conduct audit during peak service hours to observe actual practices. Bring calibrated thermometer to verify equipment temperatures. Check 10-15 refrigerators and hot holding units. Review temperature logs for past 30 days. Observe 5-7 employees for handwashing, glove use, and hair restraints. Inspect three-compartment sink setup and sanitizer concentration using test strips. Check date labels on all stored foods. Review training records for all staff. Photograph violations for documentation. Complete audit form with specific temperatures and observations. Schedule follow-up for critical violations within 72 hours.
Foodborne illness outbreaks destroy restaurants overnight. Single violation can trigger health department closure. EcoSure audits identify problems before official inspections. Restaurants using this checklist reduce critical violations 50-70%. Temperature control prevents bacterial growth causing 90% of foodborne illness. Proper hygiene stops cross-contamination from causing customer sickness. Failed audits mean retraining costs, reputation damage, and potential lawsuits. Regular self-audits maintain compliance and protect customers, building trust that drives repeat business.
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