Title Page
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Conducted on
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Prepared by
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Location
FSA Checklist
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Time and date:
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Store #
Paperwork/Accountability
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Digital thermometer in place and properly calibrated.
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Temperature logs and meat log current, historical on hand. Corrective action noted.
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Audit book on hand. Confirm pest control information is up to date.
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MSDS book on hand with current signatures.
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Operations manual and current FSA packet on hand. Saved on PC is acceptable.
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E-Learning up to date. Must include orientation, chemical training, Sonic safe, food tampering and at least one position.
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Training minutes material present and accessible for each position.
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Bodily fluid kit on hand, not expired.
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All members of management Serve Safe certified. Certificates must be accessible and current.
Building and Grounds/Compliance
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Dumpster doors and enclosure closed. No trash outside of dumpster.
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Restrooms cleaned and stocked.
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No signs of infestation. All door gaps sealed properly.
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Only approved chemicals in use labeled correctly, stored away from food products or packaging.
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Floors/baseboards/drains in good repair and clean. Mops, brooms, squeegees stored off of the floor.
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Walls/doors/ceilings/vents in good repair and clean. *Pay special attention to a/c intake vents.
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Light fixtures include shields or covers.
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All containers/utensils/equipment NSF certified.
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NSF certified ice bucket in use, stored off of the floor. Bucket not placed on floor while being filled.
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Scoop holders present at ice machine and fountain.
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Employee uniforms clean, hair restrained. All employees wearing hats.
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Finger nails under 1/4", no polish or synthetic nails.
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Colored bandages in use.
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Personal items including food and drinks stored in a designated area away from products.
Procedures/Temperatures
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Sanitizer solution in 6 areas at the correct PPM and temperature. Towels present in buckets.
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Proper hand washing observed. Double 20/20, towel to turn water off.
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Fountainette cabinet 34-38, product under 40. Thermometer present.
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Ice cream machine/shake machine cabinet 34-38, product under 40. Thermometer present.
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Ice cream machine/shake machine in good repair and maintained properly.
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Ice scoop in use.
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Hot Dogs 165+
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Gravy 165+
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Chili 165+
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Kill tags present on hot dogs, gravy, chili, tea and lemonade
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Fried products 165+
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Front swamp refrigerated product below 40, thermometer present if using cabinet.
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Held product on swamp at 165+
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Swamp refrigerator 34-40. Product between 34-38. Thermometer present.
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Fryer temperature at 350, +/- 10.
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Swamp freezer 0 +/- 10 and product under 10. All product covered (dates not required in reach-in freezer only). Thermometer present.<br>
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Dresser unit temperature between 34-38, product under 40. Thermometer present.
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Correct dresser procedures, no cross contamination.
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Flat grill temperatures in range. 200-230, 350 +/- 30, 400 +/- 30
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Proper grill procedures (no cross contamination), grill timer in use as well as seasoning. Mandatory doneness test in use.
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Grill freezer 0 +/- 10. Thermometer present.
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Kitchen equipment clean and in good repair.
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Onion Ring batter under 40, if in use.
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Walk-in refrigerator 34-38. All product dated and covered. Thermometer present.
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Walk-in refrigerator shelving clean and in good repair.
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Proper tempering observed, kill tags present. Product 34-40. FIFO and raw food storage correct.
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Employee food stored in designated area away from other food products.
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Walk-in freezer temperature 0 +/- 10. Thermometer present.
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Walk-in freezer shelving clean and in good repair.
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3 compartment sink set up correctly. If dishes are present, water must be 110+.
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Trash cans clean, liners in use.
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All items in dry storage 6" off of floor. Items not individually packaged must be covered.
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All items in the shed are 6" off of the ground
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Additional comments:
