CFALYH BOH Food Safety Walkthrough

• Site conducted

  Select

• 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

Sanitizer

• Are the sanitizer test strips within the expiration date?

  Yes

  No

• Is there sanitizer in the 4 compartment sink?

  Yes

  No

• Test the sanitizer in the sink

• Is the ppm within the required range for the tested sanitizer?

  Yes

  No

• Test a bottle of sanitizer

• Is the ppm within the required range for the tested sanitizer?

  Yes

  No

Dishwasher

• Is the dishwasher clean?

  Yes

  No

• Did the temperature of the puck thermometer reach 160°

  Yes

  No

Other

• Check one hand sink. Does the temperature reach 100°+ within 60 seconds?

  Yes

  No

• Is there a bodily fluid kit readily available?

  Yes

  No

• Is it within its expiration date?

  Yes

  No

• Are the SDS sheets readily available?

  Yes

  No

• Are the dumpster plugs in place?

  Yes

  No

• Are all the dumpster lids closed?

  Yes

  No

• Are the dishes on the clean rack clean?

  Yes

  No

• Are the dishes on the clean rack stacked together wet?

  No

  Yes

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

Walk-In Freezer

• What is the temperature of the Walk-In Freezer?

  Less than 0°

  Greater than 0°

• Is the floor clean?

  Yes

  No

• Is the black mat clean?

  Yes

  No

  N/A

• Is there ice or drippage that has fallen onto food?

  No

  Yes

• Is there food placed on the floor?

  No

  Yes

Ice machine

• Are all three ice chutes clean? (Use a flashlight to get a clear look)

  Yes

  No

• Is the double door rail free from mold and buildup?

  Yes

  No

• Is the rail on the swinging door free from mold and buildup?

  Yes

  No

Secondary

Temperatures

• What is the temperature of the oldest Nuggets

  Less than 140°

  140°-165°

  Greater than 165°

• What is the temperature of the oldest Strips?

  Less than 140°

  140°-165°

  Greater than 165°

• What is the temperature of the oldest Grilled Nuggets?

  Less than 140°

  140°-165°

  Greater than 165°

• What is the temperature of the oldest Mac?

  Less than 140°

  140°-165°

  Greater than 165°

• What is the temperature of the prepared Soup?

  Less than 150°

  150°-160°

  Greater than 160°

• What is the temperature of an unprepared Cobb Salad?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the Egg drawer?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the Cobb low boy?

  Less than 32°

  32°-40°

  Greater than 40°

Times

• Are all the pans checked into AHA in time?

  Yes

  No

• Are there any pans in use not checked into AHA?

  No

  Yes

• Are all the kanbans of Grilled Nuggets in use in time?

  Yes

  No

• Are all the kanbans of Mac in time?

  Yes

  No

• Is the 30 waiting period being followed for Strips?

  Yes

  No

Stickers

• Do the cobbs have an appropriate day dot on them?

  Yes

  No

• Does the open liquid egg have an appropriate day dot on it/them?

  Yes

  No

Primary

Temperatures

• What is the temperature of the oldest Filet?

  Less than 140°

  140°-165°

  Greater than 165°

• What is the temperature of the oldest Spicy

  Less than 140°

  140°-165°

  Greater than 165°

• What is the temperature of the oldest Grilled Filet?

  Less than 140°

  140°-165°

  Greater than 165°

• What is the ambient temperature of the cold well?

• What is the temperature of the lettuce in the cold well?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the tomatoes in the cold well?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the American cheese in the cold well?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of the low boy next to the fry freezer?

  Less than 32°

  32°-40°

  Greater than 40°

• What is the temperature of one of the products from the low boy next to the fry freezer?

  Less than 32°

  32°-40°

  Greater than 40°

Times

• Are all the pans checked into AHA in time?

  Yes

  No

• Are there any pans in use not checked into AHA?

  No

  Yes

• Are all the kanbans of Grilled Filet in use in time?

  Yes

  No

Stickers

• Does everything in the low boy next to the fry freezer have an appropriate day dot?

  Yes

  No

• Does everything in the primary low boy have an appropriate day dot?

  Yes

  No

Cooldown

• Do all the cooldown pans have an appropriate sticker on them?

  Yes

  No

• How long has the chicken in the cooldown pans been there?

  Less than one hour

  More than one hour

• Is there an appropriate bucket to keep each type of chicken separate?

  Yes

  No

• Have a team member explain the cool down process to you.
  1 hour in the bucket, 2 hours to get to 70°, another 4 to get to below 40°. (6 hours in total)

• Did the team member mention the correct times for when to move to the next step in the cooldown process?

  Yes

  No

• Did the team member mention the correct temperatures for each time period in the cooldown process?

  Yes

  No

Fries

• What is the temperature of the DT Fry freezer?

  Less than 0°

  Greater than 0°

• Is the DT fry freezer clean?

  Yes

  No

• What is the temperature of the FC Fry freezer?

  Less than 0°

  Greater than 0°

• Is the FC fry freezer clean?

  Yes

  No

Hennys

• What is the temperature of the spicy chicken as it comes out of the henny?

  Less than 185°

  185°-200°

  Greater than 200°

• What is the temperature of grilled filet or grilled nuggets as they come off the grill?

  Less than 185°

  185°-200°

  Greater than 200°

• Are the henny tops clean?

  Yes

  No

• Is the dump station too close to the henny? (within 4 inches)

  No

  Yes

• Observe the process of hennys, is anyone providing an opportunity for cross contamination?

  No

  Yes

Breading

• Change your thermometer to the raw thermometer

Breading tables

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

  Less than 32°

  32°-40°

  Greater than 40°

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

  Less than 32°

  32°-40°

  Greater than 40°

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

  Less than 32°

  32°-40°

  Greater than 40°

• Is there any chicken on the fileting table?

  Yes

  No

• What is the temperature of the chicken?

  Less than 40°

  Greater than 40°

• Does each case of filleted chicken have the appropriate day dot?

  Yes

  No

• Does each case of filleted chicken have the appropriate control label?

  Yes

  No

• Spot check 3 filleted fillets, do they all meet the correct standards?

  Yes

  No

Thaw Cabinets

• What is the temperature of chicken in the left door of the filet thaw cabinet?

  Less than 40°

  Greater than 40°

• What is the temperature of chicken in the right door of the filet thaw cabinet?

  Less than 40°

  Greater than 40°

• What is the temperature of chicken in the left door of the nugget thaw cabinet?

  Less than 40°

  Greater than 40°

• What is the temperature of chicken in the right door of the nugget thaw cabinet?

  Less than 40°

  Greater than 40°

• What is the temperature of chicken in the left door of the grilled thaw cabinet?

  Less than 40°

  Greater than 40°

• What is the temperature of chicken in the right door of the grilled thaw cabinet?

  Less than 40°

  Greater than 40°

• Does each case of chicken have the appropriate day dot?

  Yes

  No

• Does each case of chicken have the appropriate control label?

  Yes

  No

• Does each type of chicken have a use first tag in the correct spot?

  Yes

  No