Critical’s

Hand washing sink is not obstructed
Hands are washed when required
Hand washing procedure executed properly
Paper towel dispensers and gloves are stocked and easily dispensed
Approved antibacterial soap and hand sanitizer dispensers are stocked and functioning

Most current health inspection report available
Items noted on inspection are corrected within 10 days, or within timeline specified

The hand washing sink meets a minimum of 100 degrees F
Non-Hand washing sinks meets a minimum of 110 degrees F

Hot PHF's (Potentially Hazardous Foods) meet minimum of 140 degrees F.
Cold PHF's (Potentially Hazardous Foods) meet minimum of 40 degrees F.
Soft Serve and shake machine in hopper meets temperature standard
Daily Planner observed complete for last 30 days
Approved calibrated thermometer available

Sanitizing solution strength is according to standard
Properly labeled and approved containers
Sanitizing buckets/bottles available for all stations and/or not close to open food containers (12 inches)
Approved and clean cloths submerged in sanitizing solution
Sanitizer test strips available and not expired

No evidence of build up or cross contamination in the soft serve vat
All required brushes are present, clean and in good condition, and stored correctly
Soft serve machine sanitizer and approved lube available
Brushes are stored in a clean and approved storage unit, or shake cabinet

All food present is approved
all packaging and paper supplies present are approved
All small wares and tools present are approved
All chemicals present are found in the ABL and approved
All equipment present is approved

No expired items present
No items marked with incorrect hold time that is longer than permitted
No items missing hold times

Proper use of tongs
Cooked and raw products are kept separate
Old and new PHF's are not mixed
Ice machine free of dirt or mold
Physical Contamination
W/R/S procedure is properly followed
Hands immediately washed, rinsed, and sanitized, after coming into contact with raw product
Employee food is properly stored
Small wares properly maintained and not burnt, no evidence of cracks
PHU pans are properly maintained, no evidence of cracks
Vegetable slicers properly cleaned with no build up observed
Allergen guidelines and procedures properly followed
No build up observed on the soda nozzles

No live or dead rodent observed
No rodent droppings observed
No live or dead cock roach observed
No birds nesting inside of restaurant
No ant trail observed in back of house
No flies landing on food
No excessive fly activity
Pest control report is on file and in the restaurant

Beef cookout register log fully completed
Registered temperatures in the log within proper range
Manager able to perform proper cook-out procedures

No drainage back-up
No evidence of Team Members working while ill (cold, flu, diarrhea, vomiting, jaundice, and stomach disorders that can potentially contaminate food and others)
Food prep area is free from roof leaks
Chemicals are labeled and stored properly
Servsafe Certificate available for Manager
All washing sinks are functional
Other

By signing below, you acknowledge that the above findings have been discussed with you and corrective actions are being taken to immediately resolve any findings. You are also acknowledging that critical violations are a violation of company policy and that you may be subject to disciplinary action up to and including termination for any negative findings contained in this report.