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