BWW

CS.1 (Major) Hot water reaches a minimum of 85 °F (30°C) at all hand sinks, 110 °F (43°C) at Ware washing sink, and 160 °F (71°C) surface temperature in all high temp dish washing machines

CS.2 (Major) Sanitizer is at proper concentration at all sinks, buckets, cups and low temp ware washing machines

CS.3 (Major) Chemicals are all approved, properly labeled, and stored correctly

CS.4 (Minor) Premises of exterior & interior (back of house) Non-food contact surfaces are clean and maintained

CS.5 (Minor) All sinks and dish washing machines are set up correctly and used properly

CS.6 (Critical) In-use equipment and prep tables are clean and sanitized at proper frequency and maintained

CS.7 (Critical) In-use utensils and small wares are clean and sanitized at proper frequency and maintained

Person in charge understands Brand Standards for reportable illnesses & symptoms and team members know what to report

Hand washing sinks are fully stocked, and team members are washing hands properly

Team members are following hygienic practices

Team members are using gloves properly and avoiding bare hand contact

Refrigerated food held at 41 °F (5°C) or below

Time/Temperature Control for Safety (TCS) foods are handled properly

Foods are cooked to the correct temperature

Time/Temperature Control for Safety (TCS) foods in hot holding are maintained 135°F (57°C)

Thermometers are properly calibrated and in-use

GRP.1 (Major) Food and packaging are stored in a manner that is protected and any allergen management requirements are followed

GRP.2 (Major) Food contact surfaces are protected from contamination and handled properly

GRP.3 (Critical) Contamination prevention standards are in place and practices to prevent cross-contamination are properly followed

GRP.4 (Minor) Food is all approved, within date code, and labeled properly

GRP.5 (Minor) Packaging is used in an approved manner

PM.1 (Critical) Restaurant is free of evidence of pests and is receiving pest service

PM.2 (Major) All required pest equipment is present and pest service is performed at least monthly

PM.3 (Minor) All required pest documentation is available (license, reports, etc.)

DOC.1 (Minor) Cold holding temperature documents (including cooling & thawing records) are complete, accurate, and with corrective actions

DOC.2 (Minor) Cooking temperature documents are complete, accurate, and with corrective actions.

DOC.3 (Minor) Hot Holding temperature documents are complete, accurate, and with corrective actions.

DOC.4 (Minor) Receiving documents are complete, accurate, and with corrective actions

DOC.5 (Minor) Additional required Food Safety documentation and resources are present and accessible as required