Critical Item List REV 3

• Popeyes

• Conducted on

  Date

• Prepared by

• Location
  Address

• Are You walking freezer and Walking cooler working at the right temp?

  Yes

  No

  N/A

• Walking Freezer Temp

• Walking Cooler Temp

• Do you hand soap and hand sanitizer available in all stations ?

  Yes

  No

  N/A

• There is no sign or trace of Pets?

  Yes

  No

  N/A

• Are your A/C unites working at right temp - Below 90 degrees & Above 55 degrees

  Yes

  No

  N/A

• Is the marinate machine working ?

  Yes

  No

  N/A

• Do you have a minimum of 5 working fryers?

  Yes

  No

  N/A

• At least One restroom is 100% functional?

  Yes

  No

  N/A

• Do you have Soap & Sanitizer for 3 sink Comp and buckets?

  Yes

  No

  N/A

• Take a picture of your Huddle Board

  Media

LTFS1 Personal Hygiene Practices meet standard - Critical Items

• Hands are washed when required

  Yes

  No

  N/A

• Hand washing procedure executed properly

  Yes

  No

  N/A

• At least one handwashing sink in the back of house is functional

  Yes

  No

  N/A

• No evidence of Team Members working while ill

  Yes

  No

  N/A

• Paper towel, soap dispensers, and hand sanitizer are stocked and easily dispensed

  Yes

  No

  N/A

• Team member observed with uncovered sore on hand/arm

  Yes

  No

  N/A

• LTFS3 Cooking and Temping Practices are adequate - Critical Items

  Yes

  No

  N/A

LTFS3 Cooking and Temping Practices are adequate - Critical Items

• Manager is able to take chicken temperatures properly

  Yes

  No

  N/A

• Proteins thawed properly

  Yes

  No

  N/A

LTFS4 Protection from Contamination is in place - Critical Items

• Cooked and raw products are kept separate

  Yes

  No

  N/A

• Physical contamination is not observed. Back of House area is free from roof leaks

  Yes

  No

  N/A

• Chemicals are labeled and stored properly

  Yes

  No

  N/A

• Ice is handled properly

  Yes

  No

  N/A

LTFS6 Proper Holding Practices are implemented appropriately - Critical Items Hot Potentially Hazardous Foods (PHFs) must meet a minimum of 140ºF/60ºC. Cold PHFs must meet a maximum of 40ºF/4ºC. No expired PHF items present

• No items market with incorrect hold time that is longer than permitted

  Yes

  No

  N/A

LTFS7 Equipment Protected from Contamination - Critical Items

• Wash/Rinse/Sanitize procedures is properly followed

  Yes

  No

  N/A

• Sanitizer test strips available

  Yes

  No

  N/A

• Sanitizing solution strength is according to standards

  Yes

  No

  N/A

• Sanitizer solution is stored in properly labeled, colored, and approved containers

  Yes

  No

  N/A

• Sanitizing buckets/bottles available for all stations and/or not close to open food containers

  Yes

  No

  N/A

• Approved and clean cloths submerged in sanitizing solution

  Yes

  No

  N/A

• Food prep tools properly cleaned with no build-up observed

  Yes

  No

  N/A

• Wash/Rinse/Sanitize procedures is properly followed

  Yes

  No

  N/A

• Smallware are properly maintained and not burned, no evidence of cracks on the food contact surface

  Yes

  No

  N/A

• Food contact surfaces of Vegetable Slicers, PHU Pans, and Tongs are properly cleaned before storage with no build up observed

  Yes

  No

  N/A

• Food contact surface of ice machine is free of dirt or mold Soda nozzles free of mold and buildup

  Yes

  No

  N/A

LTFS9 Purchases are from Approved Sources - Critical Items

• All food present is approved. All equipment, smallware, and tools present are approved

  Yes

  No

  N/A

• All chemicals present are approved

  Yes

  No

  N/A

LTFS11 Pest Issues are not observed - Critical Items

• Evidence of rodent presence

  Yes

  No

  N/A

• Live or dead cockroaches are not observed

  Yes

  No

  N/A

• Flies are not landing on food

  Yes

  No

  N/A

• Excessive fly activity is not observed

  Yes

  No

  N/A

• Ant trails are not observed in back of house

  Yes

  No

  N/A

• Pest control report recommendations corrected and maintained

  Yes

  No

  N/A

LTFS13 Food Safety Systems are in place and implemented appropriately - Critical Items Critical issues on the Health Department Inspection are corrected within 10 days or the timeline specified on the inspection

• Approved Calibrated thermometer available

  Yes

  No

  N/A

• Food excellence and HACCP Log observed complete for last 30 days

  Yes

  No

  N/A

• ServSafe Certificate is available and unexpired for the Manager In Charge

  Yes

  No

  N/A