CKE - QA CHECKLIST

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Beverage Stations (Drinks Machines, Ice Machines & Shake Machines)

• Drive-Thru and Dining Room drinks machine nozzles and inside of ice chute clean? (no mold)

  Yes

  No

  N/A

• Shake machine spindle clean, timing of water cup cleaning procedures followed

  Yes

  No

  N/A

• Lid on beverage bar ice bin

  Yes

  No

  N/A

• Interior ice bin clean at drive thru

  Yes

  No

  N/A

Back Line (Hot Holding, and PHF Food)

• Hot Holding temperature ≥57°C (Potentially Hazardous Food)

  Yes

  No

  N/A

• Raw chicken temperature ≤ 5°C (Potentially Hazardous Food)

  Yes

  No

  N/A

• Potentially Hazardous Food product used is in date / produce tagged 4 hrs

  Yes

  No

  N/A

Dishes, Hands & Gloves

• Wash water (44°C), rinse, & submerged in sanitizer (200-400ppm) for 60 seconds (sinks re-filled if water or sanitiser is dirty)

  Yes

  No

  N/A

• Hand sink is not blocked, used only for hand washing & fully stocked

  Yes

  No

  N/A

• Hands washed when changing duties and between glove changes

  Yes

  No

  N/A

• Proper hand washing- using soap, hot water, and washing for 20 sec

  Yes

  No

  N/A

• Disposable gloves worn when handling RTE foods

  Yes

  No

  N/A

• Disposable gloves changed when contaminated

  Yes

  No

  N/A

Food Prep / Storage

• Prepping food on table/sink properly cleaned/sanitised

  Yes

  No

  N/A

• Prep sink used only for food prep (clean and in good repair)

  Yes

  No

  N/A

• Utensils, pans, knives, cutting boards clean and in good repair

  Yes

  No

  N/A

• Approved scoop, ice buckets (not stacked), used for ice only, clean and in good repair (no craks or chips)

  Yes

  No

  N/A

• Equipment stored clean – no food debris or buildup

  Yes

  No

  N/A

• Dicer block in good repair - no pieces missing

  Yes

  No

  N/A

• Slicer cutting blade in good repair – no chips in the cutting edge

  Yes

  No

  N/A

• Ice machine interior is clean and free of rust/mold

  Yes

  No

  N/A

Cold Storage

• Product temperature ≤5°C (PHF)

  Yes

  No

  N/A

• PHF product not out of date/stored protected from contamination

  Yes

  No

  N/A

• Proper cooling procedures used for ice baths (<2” shallow pans/product depth)

  Yes

  No

  N/A

Frozen Storage

• Product are not frozen hard, with visible ice crystals, and PHF product not out of date

  Yes

  No

  N/A

• Toilets/Fixtures Functional

  Yes

  No

  N/A

Safe Cooking

• Raw beef (71ºC) , sausage (71ºC) and raw chicken products (74ºC)

  Yes

  No

  N/A

• Char-broiler reverberator screen not burned through/no loose wires and in clean, good working order

  Yes

  No

  N/A

General Sanitisation

• No evidence of pets; roaches/flies/rodents/pest dropping

  Yes

  No

  N/A

• Chemicals not stored with food, single service items, or at or above

  Yes

  No

  N/A

• Sanitiser concentration between 200-400 ppm while in use at 3-compartment sink

  Yes

  No

  N/A

• Sanitiser buckets and spray bottle concentration is between 200-400ppm

  Yes

  No

  N/A

• No employee food/drinks improperly stored or in work area

  Yes

  No

  N/A

• Daily Temperature Checklist properly completed with corrective action, working calibrated, thermometer

  Yes

  No

  N/A

Toilets

• Soap, paper towels/operating hand dryer present

  Yes

  No

  N/A

• Functional toilet in each restroom

  Yes

  No

  N/A

• Toilet paper available

  Yes

  No

  N/A

• COMMENTS/CORRECTIVE ACTION FOR ANY ITEM CHECKED NO: