Required hand washing procedures are followed and sinks correctly set up.
Blue roll, gloves, hand sanitizer and soap (in date)
1 employee to demonstrate hand washing
Nail brush in good condition
Do staff wash hands when changing stations
Test staff knowledge
EHO visits are available and actioned. (Within 10 days)
Hot water is available at the required sinks.
3 compartment sink 49-55 degrees
Hand wash 38-55 degrees
Product cookout and procedures to standard.
All BK link cookouts complete and on BK link
Check for auto closed cookouts - action plan in place if there are any
Identify why they are auto closed
MIC demonstrate what happens if fail (below 77 degrees or above 77 degrees)
Product control checks and PHF standards are meet.
All products in PHU above 63 degrees
Orange juice 1-4 degrees
Walk in lettuce, mayo, toms 1-4 degrees
Milk in hopper 1-4 (date)
Ice cream mix 1-4 (clean)
Shake/ice cream machines are sanitised and brushed are stored in a sanitary condition and all brushes available.
All brushed present and container labelled
Drain holes on bottom
Container clean - lube and diagram not stored in container
Prepped items are marked with a hold time and not expired.
All on board in time
Ice cream/ sauces in date
Coffee machine items - milk, coffee, tea bags, hot choc in date
Wraps in time
PHU timers used correctly
All items in walk in fridge, freezer and store room in date
All BIBs in date
No cross contamination observed.
Fry dispenser clean (check with napkin)
Meatwell freezer tongs in pan
Pans and tongs changed 4 hours - check system
Ice cream machine clean
MIC tell how to clean ice cream machine
Allergen stickers in place - freezer, stores, dedicated areas
Allergen sign off sheet signed by everybody
Allergen tongs stored in pan with tongs
Tomato and onion slicer clean of food
No pest activity is present.
Are there visible signs of pests
Pest control report actions completed within 30 days
No other critical food safety issues present.
Broiler is restrained
All plugs have safety sockets
CO2 canisters restrained
All dry stores items dated and in date
Only approved equipments and products in use.
All chemicals from BK
No scissors in store
Sanitiser solutions are correctly set up/used/stored.
All between 100ppm and 200ppm
All cloths submerged in solution
All containers state sanitiser solution
Test strips available and in date
Sanitiser bucket at each work station
Buckets stored 12 inches from food