Information
BK Shift Manager Sign Off Evaluation
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Training Restaurant:
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Sign Off Restaurant:
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Trainee:
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Conducted on
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Prepared by
1. HAND WASHING
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Hand Washing - Compliant
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• Handwashing sink properly working
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• Handwashing sink clean: no evidence of other use different to handwashing
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• Soap available – Ensure it is in date
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• Sanitiser available – Ensure in correct container not less that 100ppm and nail brush evident
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• Gloves available – Slicing of veg/cover injury
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• Paper towel available – Green
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• Instruction poster available – Staff aware of hand wash procedure
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• Employees doing hand washing when required – Observation and hand wash sign of sheet in place and signed by all staff
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• If hand wash sink temperature over 55c (safety risk), no evidence of failure to hand wash procedure – Trouble shooting temp, adjust the water flow valve, correct temp should be 38c to 55c
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• Employees following correct procedure as per standard: nail brush use, duration, steps sequence
2. SANITIZING SOLUTION
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Sanitisers - Compliant
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• W/R/S(r) process properly followed (small wears, sanitize 1 min) – Correct strength of solution 100ppm to 200ppm
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• Approved sanitizing test strips available and within expiration date – Test strip and check all sanitizing stations 12” away from food and products
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• Sanitizer buckets approved and properly labelled – no damaged ones used labelling marks all still clear and visible
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• Sanitizer bottles/buckets according to concentration limits (chl 100-200/QUAT 450-600ppm) 1 FAIL Allowed – Change EVERY 4 HOURS and TEST
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• All open required stations having designated bucket – Allergen marked with correct labelling not use in any other station.
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• Cloths totally submerged in each bucket 1 FAIL Allowed – Correct colour coded cleaning cloth for kitchen use only and nail brush at hand wash sink
3. CROSS CONTAMINATION
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Cross Contamination - Compliant
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• Onion/Tomato/Lettuce slicer clean – Awaiting to be cleaned until manager says otherwise
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• No Tongs or Small wears cracked – Ensure no damaged are in use
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• Soft drinks machine nozzle and BIB connectors clean in part in direct contact with food
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• Interior of ice machine is clean and ice not used as storage for other items – Check seals, flap and no build up or blockage, 1 clean and sanitized ice scoop in a ready pan visible and in use
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• Correct tongs in use: frozen vs cooked – Meat well grip and lift frozen, Red cooked, Speciality Green for veg, Blue for all other products, Small Red for meat products on boards, Medium Red for Chicken products
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• No tongs handler in touch with food inside the freezers/cooler - KEEP SEPERATED and in sealed pans not on products
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• No evidence of new and old product mixed – NEVER MIX, FIFO
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• Allergen disclaimer and content poster available front counter – VISIBLE for customer and staff to see for reference and guest doubt
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• Allergen disclaimers available in at least 1 door, DT pay window and DT menu board – DRIVE through
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• Allergen BOH training poster completed with: list of products, hospital route map, all employees signature – Retrain ensure knowledge of Allergens
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• All allergen storage areas labelled with appropriate disclaimer
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• Minimum of 1 POS sticker for cashier reference in case of Guest doubts
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• Small wears used for allergen products identified as per OPS Alert
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• No other evidence of cross contamination
4. SHAKE BRUSHES
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Shake Brushes - Compliant
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• Correct number of brushes properly stored, clean and maintained – 9 Brushes in a marked container and Kay 5 sanitizer taped to the lid and in date, spare set kept downstairs in store room
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• KAY 5 sanitizer available and within date
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• Food grade lube available and within date
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• In Taylor machine, agitator is clean and properly maintained
5. HOT WATER
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Hot Water - Compliant
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• Hand washing sink temperature is reaching minimum of 38c, if failure, wait 15 minutes before measuring temperature again – Temp range 38c to 55c
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• 3-compartment sink temperature is reaching a minimum of 49c, if failure wait 15 minutes before measuring temperature again – Temp range 49c to 55c, only Sanitizer needs to be set up at all times, CHANGE every 4 hours or if below 100ppm or dirty
6. BEEF COOKOUT
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Cook Out - Compliant
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• Beef cookout register log: all temperature logs completed or no more than 3 highlighted missing – Every 3 hours to be completed and logged
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• No registered temperatures to be out of range – Temp range 70c to 77c, record the highest temp within the 15 second timer
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• Cookout performed every 3 hours, prior to open and prior to peak
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• MIC Knowledge: both during physical demonstration or verbalization<br>o Minimum Temperature 70c<br>o Maximum Temperature 77c<br>o Duration of cookout: 15sec, monitored by use of digital tool <br>(stopwatch/mobile stop watch) – NEVER use your HEAD to count<br>o Probe positioning: 45 degrees in the centre of the patty between 2 chain marks<br>o Correct use of tools: sanitize probe, sanitize and room temperature pan, handwashing when required<br>o Patty position in the broiler depending on broiler type<br>o What to do if below minimum temperature<br>o What to do if above maximum temperature –If Failure on cook out, Say cookout fail, discard product, place tongs and ready pans in dirty small wears container (probe if under cooked, use 2nd meat probe), adjust broiler temp is required 1 click is equal to 2c<br>Check temperature of PHU 3 after 11am, change from Breakfast to main menu<br>
7. TEMPERATURE CONTROL (PHF’S: proteins, dairy, sliced vegetables)
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Temperature Control - Compliant
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• All hot PHF’s above minimum temperature: products in PHU
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• All cold PHF’s below maximum temperature: PHF in coolers, milk in coffee machine, soft serve…
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• 1 Approved and calibrated thermometer available
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• Quality checks log: no more than 3 missing temperature for products other than beef
8. TIME CONTROL (PHF’s: Protein, dairy products, slice vegetables)
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Time Control - Compliant
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• All PHF’s products on board marked with PTD and not expired, 10 minutes allowance for employees to realize if no one on board, not in use – Correct labels for Bulk and date and time in place
9. UNAPPROVED ITEMS
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Unapproved Items - Compliant
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• No unapproved food present in the restaurant
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• No unapproved chemicals present in the restaurant
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• No unapproved equipment in the restaurant
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• No unapproved small wears/tools present in the restaurant – ALL above NON BK so not traceable
10. PEST CONTROL
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Pest Control - Compliant
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• No evidence of pest infestation – Food flies present or rodent droppings, cracked tiles, uneven floor surfaces
11. HEALTH INSPECTION REPORT
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Health Inspections - Compliant
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• No Health Department report failures not amended within 10 days or specific date – Deal with as soon as it happens (report)
12. OTHER FSC
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Other FSC - Compliant
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No evidence of water backup in the kitchen area: hand wash sink/3-compartment sink or drainage
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• No evidence of employees working in sick conditions
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• No cleaning supplies/chemicals stored close to food or products – 12” AWAY
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• No yellow cleaning tools for toilets(yellow brush or cloths) in touch with anything else
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• ServSafe certificate available and in use for Manager on duty
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• Roof in good repair in all preparation and storage areas
Other important information you need to learn
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- If product in the front counter refrigeration is above 4c it can be held for 24hrs then discarded, retest and report.
- If product in the front counter refrigeration is over 8c discard immediately and report.
- Small wears and Sanitizers can be staggered, you may change 15 mins before but ensure it is done and signed to say it has been done by whom.
- When PHU’s are going out of time follow kitchen minder you can replace 5 mins before. You can check temps of PHU’s with probe use Chicken Royal. Surface temperature use calibrated surface probe.
- Check all small wears changed including metal grip and lift by counting how many have been used in the dirty small wears box.
- Microwave wattage check (Min 1050 max 1400) – how to complete
- Sanitize probe and probe lead
Get 1Ltr of water take the temperature eg: 15.2c
Microwave water for 1 minute, take that Temperature eg: 38.8c
Take the first temp away from the second and times by 70
15.2 – 38.8 = 23.1
23.1 X 70 = 1617 this would be the wattage.
Questions & Tasks
Questions
Sanitisers
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What do you check for when picking up sanitiser test strips?<br><br>Expected Answer: Date
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If the label on buckets have worn off and no spares what would you do?<br><br>Expected Answer: Write a label and stick on<br>
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What is the 3 Compartment sink sanitiser water temp?<br><br>Expected Answer: 21c to 43c<br>
Cross Contamination
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How many times a day would all tongs be checked minimum and when should they be checked?<br><br>Expected Answer: Twice - Open and Handover
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How would you check if the smallwares change had been completed if not witnessed it?<br><br>Expected Answer: Check Dirty Raw and Dirty Allergen boxes.<br>
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Are your tomato and onion slicers clean?<br><br>Expected Answer: No.
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Please describe how the agitators are cleaned?<br><br>Expected Answer: Wash Hands, put on 1 glove, stop agitator from turning with the button and lift lid with ungloved hand, remove agitator with gloved hand and out into a clean pan, WRS the agitator, wash hands again, put another glove on and put agitator back in. Only gloved hand should touch the agitator and ungloved hand should only touch the button and lid.<br>
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What would you check on the fry Dispensing unit?<br><br>Expected Answer: Where frys are dispensed to look for mold / grime.
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What's is the vegiwash ppm and what is the required water temp?<br><br>Expected Answer: 25ppm & 16c to 27c
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What allergen stickers should be where?<br><br>Expected Answer: Till Sticker, Storage stickers and Triangles on smallwares and storage areas and Door sticker (DT Windows and DT Menu Board if DT)<br>
Unapproved Products
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Why do we have to only use unapproved products /equipment?<br><br>Expected Answer: For safety and traceability.
Shake Brushes
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What should the box have and why?<br><br>Expected Answer: Holes in the bottom and a grid. For air circulation.
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Can you keep anything else in the box apart from brushes?<br><br>Expected Answer: No
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How brushes should be in the box and how would you check?<br><br>Expected Answer: Carpigiani - 8 and Taylor 9. Check by using the spec sheet on the lid.
Temperatures
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What temperature should the milk hopper be?<br><br>Expected Answer: 1-6c
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What temperature should your chillers be?<br><br>Expected Answer: 1-4c
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If chiller products over 4c what would you do?<br><br>Expected Answer: Discard, check other products and discard if the same. Check temp of chiller and if chiller temp over 4c remove all stock to another chiller and stop using the chiller.
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What is the minimum temperature for cooked products in the PHU's<br><br>Expected Answer: 63c
EHO Report
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What do they need to check? <br><br>Expected Answer: Last report and if all actions have been completed/maintained. Must be completed within 10 days if not specified otherwise on report.<br>
Other
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Name the main areas under this critical.<br><br>Expected Answer: No evidence of water back-up in the kitchen, No evidence of employees working in sick condition, No cleaning supplies/chemicals stored close to food, No yellow cleaning tools for toilets (yellow brush or cloth) in touch with anything else, ServSafe Certificate available and in use for Manager on duty. Roof in good repair in all preparation and storage areas<br>
Critical's
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Name all 12 Food Safety Critical's
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Hand Washing
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Sanitisers
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Cross Contamination
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Shake Brushesw
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Hot Water
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Beef Cookout
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TEMPERATURE CONTROL
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TIME CONTROL
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UNAPPROVED ITEMS
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Pest Contol
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Health Inspection Report
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Other Food Safety Critical
Daily / Weekly Tasks
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Can the trainee complete the microwave wattage test?
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Can the trainee complete the fry vat temperature tests?
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Can the trainee complete the fry vat recovery test?
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Can the trainee complete an oil quality check?
Command Station
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Can the trainee talk you through the Command Station?
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Has the trainee completed all mandatory paperwork?
Office / Financial
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Can the trainee complete the PLS?
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Can the trainee produce the safe count sheet?
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Can the trainee talk you through the condiment guide, defrost list and chute level chart?
Action Plan
Enter here the top 3 priorities from your detailed critical check
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Action 1)
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Action 2)
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Action 3)
Recognition - What went well
Other Comments from visit
Accountability
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