Critical Checklist WB

Required hand washing procedures are followed and sinks correctly set up.<br>Blue roll, gloves, hand sanitizer and soap (in date)<br>1 employee to demonstrate hand washing<br>Nail brush in good condition<br>Do staff wash hands when changing stations<br>Test staff knowledge

EHO visits are available and actioned. (Within 10 days)

Hot water is available at the required sinks.<br>3 compartment sink 49-55 degrees<br>Hand wash 38-55 degrees

Product cookout and procedures to standard.<br>All BK link cookouts complete and on BK link<br>Check for auto closed cookouts - action plan in place if there are any<br>Identify why they are auto closed<br>MIC demonstrate what happens if fail (below 77 degrees or above 77 degrees)

Product control checks and PHF standards are meet.<br>All products in PHU above 63 degrees<br>Orange juice 1-4 degrees<br>Walk in lettuce, mayo, toms 1-4 degrees<br>Milk in hopper 1-4 (date)<br>Ice cream mix 1-4 (clean)

Shake/ice cream machines are sanitised and brushed are stored in a sanitary condition and all brushes available.<br>All brushed present and container labelled<br>Drain holes on bottom<br>Brushes clean<br>Container clean - lube and diagram not stored in container

Prepped items are marked with a hold time and not expired.<br>All on board in time<br>Ice cream/ sauces in date<br>Coffee machine items - milk, coffee, tea bags, hot choc in date<br>Wraps in time<br>PHU timers used correctly <br>All items in walk in fridge, freezer and store room in date<br>All BIBs in date

No cross contamination observed.<br>Fry dispenser clean (check with napkin)<br>Meatwell freezer tongs in pan<br>Pans and tongs changed 4 hours - check system<br>Ice cream machine clean<br>MIC tell how to clean ice cream machine<br>Allergen stickers in place - freezer, stores, dedicated areas<br>Allergen sign off sheet signed by everybody<br>Allergen tongs stored in pan with tongs<br>Tomato and onion slicer clean of food

No pest activity is present.<br>Are there visible signs of pests<br>Pest control report actions completed within 30 days<br>

No other critical food safety issues present.<br>Broiler is restrained<br>All plugs have safety sockets<br>CO2 canisters restrained<br>All dry stores items dated and in date

Only approved equipments and products in use.<br>All chemicals from BK<br>No scissors in store<br>

Sanitiser solutions are correctly set up/used/stored.<br>All between 100ppm and 200ppm<br>All cloths submerged in solution<br>All containers state sanitiser solution<br>Test strips available and in date<br>Sanitiser bucket at each work station<br>Buckets stored 12 inches from food