CKE Quality Assurance Audit 2024

Audit Daypart

1.1) If the previous visit had a grade of yellow or red, a printed copy of corrective actions from the previous audit are available for review. (Max Score: 2)

1.3) PIC is knowledgeable of allergens and symptoms of an allergic reaction. (Max Score: 1)

1.4) PIC has knowledge of how to handle a customer with an allergy. (Max Score: 1)

1.6) Were there any items that were coached but not cited? If yes, provide additional comments. (Max Score: 0)

1.7) Review the last four weeks of the Critical Deficiency Evaluation and record the frequency with which it is being completed (Max Score: 2)

1.8) Restaurant has routine pest control service and can show evidence through an onsite pest service report. (Max Score: 1)

1.9) Restaurant has at least one Certified Food Safety Manager (or local jurisdiction standards). (Max Score: 5)

2.1) Employee health policy present, employees restricted. (Max Score: 5)

2.2) Bandages or bodily fluid clean-up kit are not available in the restaurant (Max Score: 5)

3.1) Adequate hand washing sinks supplied and accessible (Max Score: 5)

3.2) Bare hand contact with ready to eat food or single service item (Max Score: 5)

3.3) Hands are washed when required and with proper methods (Max Score: 5)

4.2) Back of house touch points properly clean (Max Score: 2)

4.3) Food stored to prevent contamination (dirt, vermin, droplet contamination, overhead leakage, etc.) during preparation, storage and display (Max Score: 5)

4.3a) Major: Potential for contamination of food during storage (dry storage, walk-ins) (Max Score: 0)

4.3b) Major: Potential for contamination of food during prep (prep table, cook line) (Max Score: 0)

4.3c) Major: Potential for contamination of ice (ice machine, ice bins) (Max Score: 0)

4.4) Backline employee hair properly covered and/or restrained, clean outer clothing, jewelry prohibition, fingernails (Max Score: 2)

4.5) Food not prepped on a table or in sink that has not been properly cleaned/sanitized. Dishes are not present in a prep sink. (Max Score: 5)

4.6) Sanitizer buckets are available in required locations and at correct concentration. Sanitizer towels are properly used<br>and stored. (Max Score: 5)

4.8) Facility is free from flies, ants and other pests - Roach or rodent droppings. Only approved pesticides are used. (Max Score: 5

4.9) Bulk flours, salts and sugars are labeled. (Max Score: 2)

4.10) Food products are sourced commercially, in good condition, safe and unadulterated. (Max Score: 5)

5.1) Cold holding temperature requirements met (Select pre-defined notes for applicable temperature range AND location) (Max<br>Score: 5)

5.1a) Location: Front line (under counter fridge, salad display fridge) (Max Score: 0)

5.1b) Location: Cook line (under counter fridge or side reach in) (Max Score: 0)

5.1c) Location: Walk-in Cooler (Max Score: 0)

5.1d) Location: Hand breaded chicken tender station (Max Score: 0)

5.1e) Location: Chill-it pan or pitcher used for liquid eggs (Max Score: 0)

5.1f) Location: Grill prep top cooler set-up (Max Score: 0)

5.1g) Location: Ice bath set-up (Max Score: 0)

5.1h) Location: Other (Max Score: 0)

5.2) No unlabeled or out of date PHF products present or used (Max Score: 5)

5.3) Cut lettuce, tomato and sliced cheese on back line make table are timed properly (Max Score: 5)

5.3b) Which method is used to monitor time control (TILT) on produce and cheese? (Max Score: 0)

5.4) Hot holding temperature requirements met (Max Score: 5)

5.5) Minimum cooking temperature requirements met (Max Score: 5)

5.6) Products leftover from prior day are reheated to 165F (74C) within 2 hours once taken out from chiller? (Max Score: 5)

6.1) Chemicals stored and labeled properly (Max Score: 5)

7.1) Acceptable techniques are used for thawing PHFs (Max Score: 5)

7.2) Proper cooling procedures being followed. (Max Score: 5)

8.1) Clean smallwares and cutting boards stored to prevent contamination (Max Score: 5)

8.2) In use utensils anywhere in the restaurant stored in a sanitary manner/free of damage (Max Score: 5)

8.3) Smallwares are easily cleanable/free from damage (Max Score: 5)

8.4) Equipment cleanable and in good repair (prevent food contamination) and ice machine interior clean (Max Score: 5)

9.3) Food prep surfaces clean (Max Score: 5)

9.4) Slicer/dicer properly cleaned and in good repair (Max Score: 5)

9.5) Utensils, knives, cutting boards, shake spindle, rinse cup, inside end of a sink sprayer, and other utensils properly clean (Max Score: 5)

9.6) Dish machines are sanitizing properly. Sanitizer dispensers are in good condition and testing materials are available. (Max Score: 5)

9.6a) Attach picture of test strip showing sanitizer concentration from the dispenser. (Max Score: 0)

9.7) Warewash sinks are setup properly and maintained clean (Max Score: 5)

10.1) Physical facilities properly installed, maintained and clean to prevent food contamination. (Max Score: 2)

10.1a) Physical facilities properly installed, maintained, and clean to prevent pest entry, attraction, or harborage (Max Score: 2)

10.2) Plumbing is in good repair with no evidence of sewage; Backflow devices present and working where required (Max Score: 5)

10.3) Restrooms are properly stocked, at least one functional toilet available for use. (Max Score: 5)

10.4) Hot and cold water available with adequate pressure (Max Score: 5)

11.1) QA Daily Temperature Tracking Log not completed properly and/or thermometer and/or swabs not available (Max Score: 5)

12.1) Restaurant is free from any food safety emergencies. (Max Score: 15)

12.2) Has a service call been requested for any equipment? (Max Score: 0)

13.1) Reheat Temperatures - Savory chicken (manufacturer pre-cooked) below 140F (60C) or any other product below 165F (74C). (Max Score: 0)

13.2) Assess chicken breading station. (Max Score: 0)