CFA LYH Prep Department Food Safety Walkthrough

• Conducted on

  Date

• Conducted by

• Who is the shift lead at the moment?

• Wash your hands

• Calibrate your thermometer

• Keep an eye out for each of the following during the entire walkthrough. Note if anything is not in compliance.

• Is there any bare hand contact with ready to eat food?

  No

  Yes

• Are hands being washed after being contaminated? (Touching self, trash, picking things up off the floor ect.)

  Yes

  No

• Is there anyone not in compliance with hygiene standards?

  No

  Yes

• Are there any chemicals stored above or next to food?

  No

  Yes

• Are there any wet/dirty towels still in the store?

  No

  Yes

• Is there any food or food related item stored on the floor?

  No

  Yes

• Are the floors, walls, and ceilings clean?

  Yes

  No

• Are any mop heads in a drip/dry orientation?

  Yes

  No

General

Fruit and Veggie wash

• Are the fruit/veggie wash test strips expired?

  No

  Yes

• Is the ppm within the required range for the tested fruit/veggie wash?

  Yes

  No

Walk-In Cooler

• What is the temperature of the walk-in cooler?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the chopped romaine in the walk-in

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the cool down chicken currently on the pans

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the cool down chicken in the buckets?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the sliced tomatos?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of a market salad?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of a spicy salad?

  Less than 32°

  32°-40°

  Greater than 40°

• Does each pan of mac have a day dot clearly attached?

  Yes

  No

• Does each prep kanban have a day dot clearly attached?

  Yes

  No

• Does each bucket of chicken have a day dot clearly attached?

  Yes

  No

• Does each cool down pan have a day dot clearly attached?

  Yes

  No

Cleanliness

• Are the lettuce chopper blades completely free from lettuce and debris?

  Yes

  No

• Are the tomato slicer blades completely free from tomato seeds and cores?

  Yes

  No

• Are the lemon slicer blades free completely free from seeds and leavings?

  Yes

  No

• Is the egg slicer stored properly? (In a separate container, stored in a cool place)

  Yes

  No

Prep Catering Low Boy

• What is the temperature of the low boy?

  Less than 32°

  32°-40°

  Greater than 40°

• Is there product in the low boy?

  Yes

  No

• What is the temperature of one of the products in the low boy?

  Less than 32°

  32°-40°

  Greater than 40°

• Does all product in the low boy have the appropriate day dot sticker?

  Yes

  No

Prep Biscuit Low Boy

• What is the temperature of the low boy?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of one of the products in the low boy?

  Less than 32°

  32°-40°

  Greater than 40°

• Does all product in the low boy have the appropriate day dot sticker?

  Yes

  No

Prep Table

• What is the temperature of the rail?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the spring mix in the rail?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the chicken in the rail?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the table itself?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the chopped romaine in the table?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the chicken in the table?

  Less than 32°

  32°-40°

  Greater than 40°

  N/A

• Does everything in the rail have the appropriate day dot?

  Yes

  No

• Does everything in the table have the appropriate day dot?

  Yes

  No