Information
CPL - Detailed Critical Check
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Restaurant Name:
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Conducted on
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Manager In Charge
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Prepared by
1. HAND WASHING
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Hand Washing - Compliant
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• Handwashing sink properly working
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• Handwashing sink clean: no evidence of other use different to handwashing
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• Soap available – Ensure it is in date
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• Sanitiser available – Ensure in correct container not less that 100ppm and nail brush evident
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• Gloves available – Slicing of veg/cover injury
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• Paper towel available – Green
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• Instruction poster available – Staff aware of hand wash procedure
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• Employees doing hand washing when required – Observation and hand wash sign of sheet in place and signed by all staff
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• If hand wash sink temperature over 55c (safety risk), no evidence of failure to hand wash procedure – Trouble shooting temp, adjust the water flow valve, correct temp should be 38c to 55c
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• Employees following correct procedure as per standard: nail brush use, duration, steps sequence
2. SANITIZING SOLUTION
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Sanitisers - Compliant
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• W/R/S(r) process properly followed (small wears, sanitize 1 min) – Correct strength of solution 100ppm to 200ppm
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• Approved sanitizing test strips available and within expiration date – Test strip and check all sanitizing stations 12” away from food and products
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• Sanitizer buckets approved and properly labelled – no damaged ones used labelling marks all still clear and visible
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• Sanitizer bottles/buckets according to concentration limits (chl 100-200/QUAT 450-600ppm) 1 FAIL Allowed – Change EVERY 4 HOURS and TEST
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• All open required stations having designated bucket – Allergen marked with correct labelling not use in any other station.
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• Cloths totally submerged in each bucket 1 FAIL Allowed – Correct colour coded cleaning cloth for kitchen use only and nail brush at hand wash sink
3. CROSS CONTAMINATION
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Cross Contamination - Compliant
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• Onion/Tomato/Lettuce slicer clean – Awaiting to be cleaned until manager says otherwise
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• No Tongs or Small wears cracked – Ensure no damaged are in use
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• Soft drinks machine nozzle and BIB connectors clean in part in direct contact with food
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• Interior of ice machine is clean and ice not used as storage for other items – Check seals, flap and no build up or blockage, 1 clean and sanitized ice scoop in a ready pan visible and in use
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• Correct tongs in use: frozen vs cooked – Meat well grip and lift frozen, Red cooked, Speciality Green for veg, Blue for all other products, Small Red for meat products on boards, Medium Red for Chicken products
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• No tongs handler in touch with food inside the freezers/cooler - KEEP SEPERATED and in sealed pans not on products
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• No evidence of new and old product mixed – NEVER MIX, FIFO
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• Allergen disclaimer and content poster available front counter – VISIBLE for customer and staff to see for reference and guest doubt
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• Allergen disclaimers available in at least 1 door, DT pay window and DT menu board – DRIVE through
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• Allergen BOH training poster completed with: list of products, hospital route map, all employees signature – Retrain ensure knowledge of Allergens
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• All allergen storage areas labelled with appropriate disclaimer
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• Minimum of 1 POS sticker for cashier reference in case of Guest doubts
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• Small wears used for allergen products identified as per OPS Alert
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• No other evidence of cross contamination
4. SHAKE BRUSHES
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Shake Brushes - Compliant
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• Correct number of brushes properly stored, clean and maintained – 9 Brushes in a marked container and Kay 5 sanitizer taped to the lid and in date, spare set kept downstairs in store room
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• KAY 5 sanitizer available and within date
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• Food grade lube available and within date
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• In Taylor machine, agitator is clean and properly maintained
5. HOT WATER
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Hot Water - Compliant
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• Hand washing sink temperature is reaching minimum of 38c, if failure, wait 15 minutes before measuring temperature again – Temp range 38c to 55c
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• 3-compartment sink temperature is reaching a minimum of 49c, if failure wait 15 minutes before measuring temperature again – Temp range 49c to 55c, only Sanitizer needs to be set up at all times, CHANGE every 4 hours or if below 100ppm or dirty
6. BEEF COOKOUT
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Cook Out - Compliant
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• Beef cookout register log: all temperature logs completed or no more than 3 highlighted missing – Every 3 hours to be completed and logged
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• No registered temperatures to be out of range – Temp range 70c to 77c, record the highest temp within the 15 second timer
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• Cookout performed every 3 hours, prior to open and prior to peak
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• MIC Knowledge: both during physical demonstration or verbalization<br>o Minimum Temperature 70c<br>o Maximum Temperature 77c<br>o Duration of cookout: 15sec, monitored by use of digital tool <br>(stopwatch/mobile stop watch) – NEVER use your HEAD to count<br>o Probe positioning: 45 degrees in the centre of the patty between 2 chain marks<br>o Correct use of tools: sanitize probe, sanitize and room temperature pan, handwashing when required<br>o Patty position in the broiler depending on broiler type<br>o What to do if below minimum temperature<br>o What to do if above maximum temperature –If Failure on cook out, Say cookout fail, discard product, place tongs and ready pans in dirty small wears container (probe if under cooked, use 2nd meat probe), adjust broiler temp is required 1 click is equal to 2c<br>Check temperature of PHU 3 after 11am, change from Breakfast to main menu<br>
7. TEMPERATURE CONTROL (PHF’S: proteins, dairy, sliced vegetables)
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Temperature Control - Compliant
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• All hot PHF’s above minimum temperature: products in PHU
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• All cold PHF’s below maximum temperature: PHF in coolers, milk in coffee machine, soft serve…
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• 1 Approved and calibrated thermometer available
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• Quality checks log: no more than 3 missing temperature for products other than beef
8. TIME CONTROL (PHF’s: Protein, dairy products, slice vegetables)
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Time Control - Compliant
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• All PHF’s products on board marked with PTD and not expired, 10 minutes allowance for employees to realize if no one on board, not in use – Correct labels for Bulk and date and time in place
9. UNAPPROVED ITEMS
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Unapproved Items - Compliant
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• No unapproved food present in the restaurant
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• No unapproved chemicals present in the restaurant
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• No unapproved equipment in the restaurant
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• No unapproved small wears/tools present in the restaurant – ALL above NON BK so not traceable
10. PEST CONTROL
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Pest Control - Compliant
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• No evidence of pest infestation – Food flies present or rodent droppings, cracked tiles, uneven floor surfaces
11. HEALTH INSPECTION REPORT
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Health Inspections - Compliant
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• No Health Department report failures not amended within 10 days or specific date – Deal with as soon as it happens (report)
12. OTHER FSC
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Other FSC - Compliant
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No evidence of water backup in the kitchen area: hand wash sink/3-compartment sink or drainage
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• No evidence of employees working in sick conditions
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• No cleaning supplies/chemicals stored close to food or products – 12” AWAY
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• No yellow cleaning tools for toilets(yellow brush or cloths) in touch with anything else
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• ServSafe certificate available and in use for Manager on duty
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• Roof in good repair in all preparation and storage areas
Other important information you need to learn
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- If product in the front counter refrigeration is above 4c it can be held for 24hrs then discarded, retest and report.
- If product in the front counter refrigeration is over 8c discard immediately and report.
- Small wears and Sanitizers can be staggered, you may change 15 mins before but ensure it is done and signed to say it has been done by whom.
- When PHU’s are going out of time follow kitchen minder you can replace 5 mins before. You can check temps of PHU’s with probe use Chicken Royal. Surface temperature use calibrated surface probe.
- Check all small wears changed including metal grip and lift by counting how many have been used in the dirty small wears box.
- Microwave wattage check (Min 1050 max 1400) – how to complete
- Sanitize probe and probe lead
Get 1Ltr of water take the temperature eg: 15.2c
Microwave water for 1 minute, take that Temperature eg: 38.8c
Take the first temp away from the second and times by 70
15.2 – 38.8 = 23.1
23.1 X 70 = 1617 this would be the wattage.
Action Plan & Ops Plan
Enter here the top 3 priorities from your detailed critical check
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Action 1)
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Action 2)
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Action 3)
Recognition - What went well
Other Comments from visit
Sales
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Sales
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Transactions
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ATV
Operational Performance
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OSAT
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REV
Profitability
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Labour
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Food Cost
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Upsell
POP Check - POP should be current and match the latest merchandising guide
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POP Comments
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Take Pictures Of Current POP
Manager Review
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I confirm I have read and understood actions detailed above... . Manager :............................................................. Date :........................ . Shift Manager: .................................................... Date : ........................ . Shift Manager: .................................................... Date : ........................ . Shift Manager: .................................................... Date : ........................
