Breading Safe Assessment

Title Page

Utensils/Wiping Cloths/Surface

Are in-use utensils observed stored at room temperature in containers of sanitizer?
Are drawers, tubs, and buckets holding utensils clean and organized?
Food-contact surfaces of equipment, smallwares and utensils are durable, non-toxic, and made of safe materials.
Food-contact surfaces equipment, smallwares and utensils are smooth, easily cleanable, and in good condition.
Are wiping cloths kept clean and dry or immersed in properly diluted sanitizing solutions?
Are nonfood contact surfaces durable and in good condition (not including reach-in coolers/freezers)?
Are nonfood contact surfaces of equipment, utensils and smallwares for the preparation clean (not including reach-in coolers/freezers)?
Food-contact surfaces are properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS)).
Are wiping cloths kept clean and dry or immersed in properly diluted sanitizing solutions?

Is Milk and Egg Wash stored above or commingled with ready-to-eat products?
Are TCS food items being maintained at 40°F at the Breading/Thaw Zone?
Foods are not contaminated. Foods and food-contact surfaces are protected from potential microbiological, physical and chemical hazards. Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, thumbtacks, chemicals, medicines or first aid supplies stored above food or food-contact surfaces. When tasting food during preparation, utensils are used only once.
Foods are from commercial suppliers. Foods and packaging are in sound condition.
No bare hand contact occurs with ready-to-eat foods. Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves worn when handling rinsed produce.
Are required TCS foods being properly thawed under refrigeration?

Are bags of raw chicken in thaw cabinet protected and well maintained?
Is raw chicken only held in thaw cabinets?
Is raw chicken the only product thawed in thaw cabinet?
In thaw cabinet: Is raw chicken in original bags on yellow plastic trays?
In thaw cabinet: Are raw chicken products identified with correct clips?
Are refrigerated units equipped with accurate thermometers that are easily viewable?
Are gaskets of reach-in coolers and freezers properly cleaned and in good condition?
Are door handles, doors, and exterior surfaces of reach-in coolers/freezers properly cleaned and in good condition?
Are shelves of reach-coolers and freezers properly cleaned and in good condition?
Does internal thermometer show the proper temperature in thaw cabinet (36°F- 40°F; 2.22°C-4.44°C) when in thaw mode)?
Does internal thermometer show the proper temperature in thaw cabinet (36°F- 40°F; 2.22°C-4.44°C) when in thaw mode)?
Are gaskets of reach-in coolers and freezers properly cleaned and in good condition?
Are required TCS foods being properly thawed under refrigeration?

Is there an air gap or other backflow prevention device under the handsink?
Is compartment sink in good repair?
Handwashing facilities in food handling areas are maintained clean at all times; supplied with readily available hot water, soap, disposable towels or heated-air hand drying device; and signed to remind employees to wash hands. Handwashing facilities are located convenient to food handling and warewashing areas, and are maintained accessible at all times. Handwashing facilities in food handling areas are used only for that purpose and only designated handwashing sinks are used for handwashing.
Are washed items stacked while still wet?
Is the mop sink being maintained clean?

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant.
Pest control devices are working properly and installed so that they will not contaminate food or food-contact surfaces. Catch trays and glue boards are changed as necessary.
Pest control devices are working properly and installed so that they will not contaminate food or food-contact surfaces. Catch trays and glue boards are changed as necessary.
Are lights adequate for cleaning/food handling task and properly shielded above food, food contact surfaces, and packaged food if package integrity could be affected by broken glass?
Floors, walls, and ceilings are free of excessive dust, debris and standing water.
Are interior garbage containers cleaned and emptied as needed?
Are lights adequate for cleaning/food handling task and properly shielded above food, food contact surfaces, and packaged food if package integrity could be affected by broken glass?

Gloves are changed whenever damaged or torn. Fingernails are kept trimmed. Fingernail polish is worn in good taste and only in guest service areas.
Eating, drinking and tobacco use are restricted to nonfood areas. Drinking is allowed from closed containers, such as a cup with a lid and straw, handled to prevent contamination of hands or food contact surfaces. Personal items are properly stored in designated areas away from food, utensils and equipment.
Is jewelry on the hands and wrists limited to a plain ring with no set stones?
Is uniform/outer clothing clean?
Are hair restraints used by Team Members working near exposed food and food contact surfaces?
Is jewelry on the hands and wrists limited to a plain ring with no set stones?