Critical Food Safety

CRITICAL FOOD SAFETY

Critical Food Safety questions are FS1-US through FS6-US.

If any one or more are not compliant, it results in automatic failure and must be corrected immediately with auditor/inspector to remove the risk before leaving the premises.

A follow up visit is required within 14 days.

FS1-US Is the restaurant infested or does it have signs of active pest infestation? Is the restaurant building, adjoining coral, and any area within 10 feet (3m) from the building (i.e. inside the drive thru lane) clear from animal or insect infestation? {Critical Fail}

Inside the restaurant has visible infestation

Provide Photo:

Inside the restaurant shows signs of infestation

Provide Photo:

Outside the restaurant has visible infestation

Provide Photo:

Outside the restaurant shows signs of infestation

Provide Photo:

Other

Explain:

Provide Photo:

FS2-US Are the internal temperatures of beef patties after cooking at or above 155°F and fresh beef patties at or above 175°F? {Critical Fail}

Frozen 10:1 (below 155°F)

Highest temperature obtained:

Frozen 4:1 (below 155°F)

Highest temperature obtained:

Fresh 4:1 (below 175°F)

Explain:

Other:

Explain:

FS3-US Are the internal temperatures of raw chicken products after cooking at or above 165°F? {Critical Fail}

Chicken Tenders

Highest temperature obtained::

Chicken McNuggets

Highest temperature obtained::

Crispy Chicken

Highest temperature obtained::

Grilled Chicken

Highest temperature obtained::

McChicken/Spicy McChicken

Highest temperature obtained::

Other:

Explain:

FS4-US Are the internal temperatures of breakfast steak and breakfast sausage after cooking at or above 155°F for sausage made from beef or pork and 165°F for sausage made from poultry? {Critical Fail}

Breakfast Steak (below 155°)

Highest temperature obtained::

Breakfast Sausage -beef/pork (below 155°)

Highest temperature obtained::

Breakfast Sausage -poultry (below 165°)

Highest temperature obtained::

Other:

Explain:

FS5-US Do cooked round eggs have gelled yolks (are not runny)? Are internal temperatures at or above 155°F? {Critical Fail}

FS6-US Can managers (or staff assigned to complete the checklist) demonstrate they have been trained on properly completing the procedures on the Food Safety Daily Checklist and can take corrective action? Assess through observation, questioning, and demonstration of knowledge (key is completed training, knowing and demonstrating food safety checks and corrective actions are done appropriately). {Critical Fail}

Manager does not know how to correctly meet Non-Critical question's requirements

Explain the deficiency:

Manager does not know how to correctly meet Critical question's requirements

Explain the deficiency:

Other. (List areas of manager's lack of knowledge)

Explain the deficiency:

Hygiene & Sanitation

If the overall score is BELOW 80%, the visit results in a failure and follow up is required between 30-90 days. Food Safety Review Guide is available for this section.

Food Safety Review Guide is Available for this section.
https://dmc.accessmcd.com/content/mcmac/storagearea/wa1/ea3639be10a5d4b9b9518b3e0e83d6fb/2949050.AssetPar.Single.File.0.tmp.x.pdf

FS7-US Is there warm running water and required supplies at all handwashing sinks? Are hand wash sinks easily accessed by employees and only used for hand washing, not preparing food, or storing equipment? {5pts.}

Hand washing sink knobs/automatic tap not working well

Soap dispenser empty / not working

No warm running water

No paper towel/working hand dryer

Soap dispenser does not contain Ecolab approved hand soap

Hand washing sink/tap obstructed and not accessible

Hand washing sink used for other purposes

Other:

Explain:

FS8-US Are hands properly washed following hand washing procedures at the appropriate times and is a system in place to ensure hourly hand washing by all employees? {5pts.}

Hands not washed on hourly basis

Hand washing clock / timer not working / not in use / system not in place

Hand washing activity not monitored

Hands not washed after using restroom / taking a break

Hands not washed after handling raw products and working on other station, e.g., prop table

Hands not washed after tasks (i.e. handling waste, touching face, hair, picking items off floor, etc.)

Other:

Explain:

FS9-US Do sanitized towel buckets contain towels and sanitizer solution at the correct concentration checked with a chlorine test strip? {1pt.}

Fresh bucket with sanitized towels not prepared

Buckets not labeled

No towels in fresh bucket

Used towels mixed with fresh towels

Bucket is soiled

Sanitizer level is not at correct concentration

Test strips not available / damaged / expired / not in usable condition

Other:

Explain:

FS10-US Are sanitizer-soaked towels and grill cloths used at food, beverage preparation, and service areas placed into the soiled towel bucket after using and not left sitting out on surfaces? {3pts.}

Grill towels left out on kitchen surfaces

Cloth towels left out on kitchen surfaces

Cloth towels left out on beverage/service areas

Other:

Explain:

FS11-US Are all UHC trays, grill utensils, prep table utensils, and utensil holders clean (no build up), washed, and sanitized at least every 4 hours as per approved procedure? Do the back sink and soap/sanitizer dispensers or dishwashers function (hot water 110°F or higher) with all required supplies? Does the sanitizer solution have the right concentration when checked with an appropriate test strip? {3pts.}

UHC trays, utensils, and utensil holders are not clean

Items are not being cleaned and sanitized every 4 hours

Back sink dispenser/ware washer not operating properly

Sanitizer solution not at the correct concentration

Water at back sink is not 110°F or hotter

Test strips not available or damaged / expired / not in usable condition

Other:

Explain:

FS11-US-01 All soiled raw wares that came into contact with raw proteins (such as fresh beef and raw chicken) are washed and sanitized last (unless a ware washer is used). Soiled blue raw beef trays and lids are kept in blue bus box until cleaned. Back sink is properly sanitized after washing wares that came into contact with raw proteins. {0pts.}

Raw ware equipment not cleaned last

Raw ware equipment not washed separately

Soiled raw beef tray(s) / lid(s) are not stored in blue bus box

Back sink / Powersoak sink not cleaned after washing raw ware equipment

Raw ware equipment is soaking in Powersoak sink

Other:

Explain:

Contamination Prevention

FS12-US Are floors, walls, ceilings and equipment in good repair (not cracked or damaged) and clean (free of excessive soil, grease, or food debris build-up)? Are floor drains functioning (not clogged)? Are the floors free of standing or puddling water? {3pts.}

Floors/walls/ceiling not in good repair

Equipment cracked or damaged

Build up of dirt/grease on floors/walls/ceiling

Build up of dirt/grease on equipment

Floor drains not functioning

Standing/puddling water on the floor

Other:

Explain:

FS13-US Are appropriate measures taken to protect water and ice from foreign material, chemicals, and/or bacterial contamination? Are water filters in date and ice machines free from mold or build up? {3pts.}

Water filter not in date

Water filters bypassed

Ice transfer bucket not clean

Water / ice not protected from possible contamination

Ice machine has visible mold or build up

Other:

Explain:

FS14-US Are opened packages of food in storage, (including dry storage, refrigerators, and freezers) covered/wrapped, labeled, off the floor and away from walls and stored according to proper procedures? If no, mark what product is not stored properly: {3pts.}

Frozen beef

Fresh beef

Frozen chicken

Thawed chicken

Fish

Breakfast meats

Potato products

Bakery / Buns

Produce / Salad ingredients

Cheese / Eggs / Dairy

Other:

Discribe:

FS15-US Are blue disposable glove procedures or dedicated tongs used to prevent cross-contamination when handling all raw meat or poultry products (including shell eggs) at the grill station and fryer station? Are dedicated utensils used for raw products (e.g. the yellow yolk breaking tool is only used to break egg yolks)? {5pts.}

Gloves not discarded when removed/are being reused

Double set of gloves being worn

Proper blue gloves procedures not being followed

Yellow yolk breaking tool not available

Yellow yolk breaking tool used for items other than raw eggs

Utensils other than yellow yolk breaking tool used to break raw egg yolks

Bare hand used with raw product at grill / fryer

Other:

Explain:

FS16-US Are clear/white disposable gloves worn for food preparation of ready to eat foods at the sandwich prep table and salad prep table to prevent bare hand contact with any cooked or ready-to-eat foods? {5pts.}

Gloves not worn when preparing sandwiches, salads, or burritos

Gloves not replaced when damaged / contaminated

Gloves not discarded when removed or being reused

Gloves not changed and hands not washed if they become contaminated

Clear gloves are used for handling raw products

Double set of gloves being worn

Other:

Explain:

FS17-US Are chemicals stored away from food and packaging? {3pts.}

Chemical spray bottles / containers stored in the kitchen

Chemical spray bottles / containers stored in the service area

Chemicals are stored in dry storage near to food and packaging

Chemicals stored in food containers

Other:

Explain:

FS18-US Is a pest management program and pest prevention steps and behaviors in place and being managed effectively? Is the restaurant properly pest proofed to prevent entry of pests (e.g. gaps under doors are sealed)? {3pts.}

Review the most recent pest control report, ensuring all recommendations have been corrected. If the pest management program and pest prevention steps and behaviors are not in place or are not complete, then mark this question as no. Include in the comments specifics on what you observed.

Pest management program is not in place

Pest management program is not working effectively

Restaurant is not pest proofed

Most recent pest control report recommendations not corrected

Other:

Explain:

FS19-US Are non-food spill clean-up procedures in place? {1pt.}

3-n-1 cleaner / disinfectant not availble

Staff not trained in the use of the non-food spill procedures

Non-food spill procedures not available

Non-food spill procedures not followed

Other:

Explain:

Storage

FS20-US Are walk-in freezers and any other primary storage freezers operating at 0°F or below? Are secondary storage freezers keeping all products solidly frozen? If no, check which units are not at proper temperature: {5pts.}

Walk-in freezer

Reach-in freezer

Kitchen wall freezer

Grill side freezer

Frozen fry dispenser

Other

Describe:

FS21-US Are refrigerated products inside all refrigerated units at or below 40°F (including shake/sundae reservoir)? If no, check which units do not meet the temperature standard: {5pts.}

Walk-in cooler

Reach-in cooler

Prep line

Grill side refrigerator

McCafé

Shake/Sundae reservoir

Milk/Beverage coolers

Salad displays

Other

Describe:

FS22-US Are all refrigerated products in code (within primary shelf life)? If no, mark what product is not in code: {5pts.}

Fresh beef

Produce

Cheese / Eggs / Dairy

Sauces

Milk

Shake / Sundae mix

Other

Product:

FS23-US Are secondary shelf lives of all refrigerated products held in refrigerators and at room temperature marked and are the products being used within their secondary shelf lives? If no, mark what product is not in code: {5pts.}

Produce

Cheese / Eggs / Dairy

Sauces

Raw poultry

Fresh beef

Canadian bacon

Other

Product:

FS24-US Are leftover heated foods discarded (including any shake/sundae mix removed from heat treatment shake/sundae machines)? If no, mark what product: {5pts.}

Shake / Sundae mix

Sauces / Soups / Gravies

Food donation products not stored in freezer

Other

Describe:

Cooking

FS25-US Is the Pyrometer calibrated, working correctly, and is the probe clean? {5pts.}

Probe not complete/missing

Pyrometer not in calibration

Pyrometer / probes damaged

Probe not clean

Other:

Explain:

FS26-US Is the internal temperature of Filet-O-Fish portions after cooking at or above 150°F? {5pts.}

General

FS27 Are all food, food packaging, equipment (including utensils), and cleaning chemicals from approved sources? {3pts.}

Food not from approved sources

Packaging not from approved sources

Equipment not from approved sources

Cleaning chemicals not from approved sources

Other:

Explain:

FS28-US Do managers understand employee illness symptoms and reportable illness causes for when an employee cannot be working? Do managers also understand when an employee can return work after illness? {5pts.}

Manager does not know what symptoms would result in employees not being allowed to work

Manager does not know the procedures to follow when presented with an ill employee

Manager does not know when an ill employees would be allowed to return to work

Manager does not know the reportable illness causes

Other:

Explain:

FS29-US Are all managers (including shift managers) trained and currently certified in food safety through ServSafe (or an equivalent and accredited food safety training course)? Are all employees trained and verified on food safety and sanitation per McDonald's current training program in accordance with local regulations? {3pts.}

Proof of employee food safety training not available

Certification is overdue and needs to be reissued

Not all managers have been trained and certified

Not all employees have been trained and verified

Food safety certificate not available

Other:

Explain:

FS30-US Are at least the last 60 days of correctly completed Food Safety Daily Checklists available? Are the last two correctly completed Monthly Food Safety Procedure Verifications available? (For Digital Food Safety please reference the Food Safety Guide) {3pts.}

Last 60 days of completed Daily Food Safety Book (records) not available

Incorrect completion of last 60 days of completed Daily Food Safety Book (records)

Last two completed Monthly Food Safety Procedure Verifications are not available

Incorrect completion of last two Monthly Food Safety Procedure Verifications

Digital Food Safety acceptance criteria not met

Other:

Explain:

FS31-US When reviewing the most recent health department inspection report, have all food safety violations noted by the health department been corrected or a plan in place to correct issues? {5pts.}

Health Department inspection report not available

Violations noted by Health Department have not been corrected

Plan not in place to correct issues

Other:

Explain:

FS32-US Are nut containing McFlurry mix-ins kept in the orange container with lid and a dedicated scoop? (If no nut containing McFlurry mix-ins are sold at the restaurant, mark N/A) {3pts.}

Orange container not utilized for nut containing mix-ins

Dedicated scoop not utilized

Nut-free mix-ins kept in the orange container

Other:

Explain:

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.