DAILY TEMPERATURE TRACKING FORM

• Site conducted

  Select

• Time Period

  Morning 6:00 to 10:00

  Afternoon 12:00 to 16:00

  Evening 18:00 to 22:00

  Overnight 00:00 to 4:00

• Conducted on

  Date

• Prepared by

Superior Foods

• Select Delivery Day

  Select Monday Tuesday Wednesday Thursday Friday Saturday Sunday

  • Monday
  • Tuesday
  • Wednesday
  • Thursday
  • Friday
  • Saturday
  • Sunday
Raw Chicken Temperature Raw Beef Temperature Ice Cream Temperature Cheese Temperature

Simply Fresh

• Select Delivery Day

  Select Monday Tuesday Wednesday Thursday Friday Saturday Sunday

  • Monday
  • Tuesday
  • Wednesday
  • Thursday
  • Friday
  • Saturday
  • Sunday
Lettuce Temperature Tomato Temperature

Bega Milk

• Select Delivery Day

  Select Monday Tuesday Wednesday Thursday Friday Saturday Sunday

  • Monday
  • Tuesday
  • Wednesday
  • Thursday
  • Friday
  • Saturday
  • Sunday
Full Cream Milk Temperature

Accountability

• First and Last Name of PIC (person in charge of shift) accepting the delivery

• Signature of the PIC (person in charge of shift) accepting the deliveries

  Sign

• Critical Deficiency is to be completed at each day part in line of temperature checks. Critical deficiency is designed to eliminate food safety hazards and must be completed by the PIC.

• For any item that is marked as fail you will be required to upload an image

• Enter First and Last Name of the PIC (Person In charge) of Shift

• Signature of the PIC (Person in charge) of shift

  Sign

Approved suppliers

• Restaurant is operating with approved smallwares from (SAFCO) only

  Pass

  Fail

  N/A

• Restaurant is operating with approved food products from approved vendors only

  Pass

  Fail

  N/A

• Restaurant is operating with approved chemicals from approved vendor only (ECOLAB)

  Pass

  Fail

  N/A

Critical Checks

• A copy of your most recent NSF audit is available in your NSF folder.

  Yes

  No

• A copy of your most recent council audit is available in your NSF folder.

  Yes

  No

• A copy of the 'EMPLOYEE ILLNESS REPORTING POLICY' is available in your NSF folder.

  Yes

  No

• A copy of your most recent pest inspection audit is available in your NSF folder.

  Yes

  No

• The restaurant has alcohol swabs available.

  Yes

  No

• Wash (soapy) water is at least 50°C during active use

  Yes

  No

• Sanitiser is at least 30°C during active use

  Yes

  No

Chemicals

• All chemicals are stored in allocated storage and away from food preparation and food contact surfaces

  Pass

  Fail

  N/A

• All chemicals are clearly labelled with all labels facing the front at all times

  Pass

  Fail

  N/A

• Chemical cleaning charts/SDS readily available

  Pass

  Fail

  N/A

Sanitizer

• Sanitize solution meets PPM in the wash sink and cloth buckets

  Pass

  Fail

  N/A

• Test strips available and within expiration

  Pass

  Fail

  N/A

• All sanitize cloths are being used/stored or binned and never left on food surfaces when not in use. Sanitize cloth is not hanging on the side of the bucket and fully submerged when stored away in buckets

  Pass

  Fail

  N/A

Critical Control Point

• Every batch of chicken fillets/tenders are temped before it is stored for hot holding

  Pass

  Fail

  N/A

• Every bbq chicken patty is temped to meet minimum cook temp of 75degrees before being stored for hot holding

  Pass

  Fail

  N/A

Beverage bar - Drive thru/FC

• Drink Nozzles, Ice dispensers & ice chutes clean/no mold

  Pass

  Fail

  N/A

• Auto Ice machines are free of rust/mold/build up

  Pass

  Fail

  N/A

• Lids are face down to prevent contaminants

  Pass

  Fail

  N/A

Shake Station

• Ice - cream scoop is free of mold/buildup and under cold running water

  Pass

  Fail

  N/A

• All products are clearly labelled with a Hold time and within expiration

  Pass

  Fail

  N/A

Carls Cafe

• All group heads are clean and free of build up/mold

  Pass

  Fail

  N/A

• Wet cloth dry cloth system labelled and stored within expiration

  Pass

  Fail

  N/A

• All cafe products are labelled and in expiration of Hold time

  Pass

  Fail

  N/A

Backline

• All products are labelled with a Hold time and within expiration

  Pass

  Fail

  N/A

• All products required are labelled with a prep Hold time and a Room/holding temp hold time.

  Pass

  Fail

  N/A

• All utensils are clearly color coordinated/stored/used to prevent cross contamination

  Pass

  Fail

  N/A

• All products are being used to completion followed by a pan change to prevent cross contamination and not being refilled when product is empty.

  Pass

  Fail

  N/A

Cold/Chiller storage

• Walk-in cooler, reach ins all products covered/closed and placed in original packaging. All product is labeled with hold times/received on and rotated. All BBD and hold times facing the front

  Pass

  Fail

  N/A

• All products are stored and meet required temperatures. Cold 1 -5 degrees Chiller -18 _ -23degrees

  Pass

  Fail

  N/A

Misc

• Hat/hairnet available and all kitchen hands food prepping are wearing the provided hair protection if they are prepping at anytime

  Pass

  Fail

  N/A

• First Aid kit is stocked with Blue band aids

  Pass

  Fail

  N/A

• Restaurant has no cracked/damaged/rusted smallwares

  Pass

  Fail

  N/A

Dishwasher/ 3 - compartment sink/Wet & Dry rack

• Dishwasher is free of build up/mold. Dishwasher reaches a minimum temperature of 87degrees

  Pass

  Fail

  N/A

• 3 compartment sink is clearly labelled. Dish area is clearly marked with a dirty dish and clean dish process

  Pass

  Fail

  N/A

• Restaurant has a wet rack for drying and dry rack for storing clean dishes. Restaurant has approved single use paper towel to dry dishes for immediate use

  Pass

  Fail

  N/A

• All clean stored dishes show no signs of contamination/build up/ sticker residue and if stored away they are clean

  Pass

  Fail

  N/A

Prep station

• Restaurant has a dedicated prep sink only and shows no signs of misuse

  Pass

  Fail

  N/A

• Restaurant has a dedicated prep bench and is not used for any other purposes other than food preparation. Prep bench shows no signs of misuse.

  Pass

  Fail

  N/A

• Can opener is clean/rust/mold free

  Pass

  Fail

  N/A

• Cutting boards are in safe clean condition with no deep gashes/fading/mold and free of build up

  Pass

  Fail

  N/A

• Produce slicer/Dicer are in good repair clean/free of mold/buildup

  Pass

  Fail

  N/A

Restaurant Hygiene

• Hand basins reach a minimum temp of 38degrees

  Pass

  Fail

  N/A

• Hand basins are clean and stocked with each sized gloves/single use paper towel/dedicated bin/hand sanitizer/hand soap/and chemicals within expiration and labelled

  Pass

  Fail

  N/A

• Hands washed when changing duties and between every glove changes. Correct handwashing process is being followed

  Pass

  Fail

  N/A

• If restaurant does not have allocated staff restrooms, restaurant has displayed signage that requires staff to wash hands twice, when finished in the restroom and before returning to work with the allocated hand basins

  Pass

  Fail

  N/A

• Employee Uniforms are washed and do not show signs of food/stains/re-wear/bad odour

  Pass

  Fail

  N/A

• Blue disposable gloves used for all food purposes other than chicken tender station and changed when contaminated

  Pass

  Fail

  N/A

• Clear gloves are used on chicken tender station only and changed when contaminated. Hands washed after every chicken prep for cooking on the tender station

  Pass

  Fail

  N/A

• No employee food/drinks improperly stored in food prep areas/surfaces. employee meals are stored in a clearly marked staff container located on the bottom shelf only and covered with a lid

  Pass

  Fail

  N/A

Restrooms

• Water temp for hand basin is minimum 38degrees

  Pass

  Fail

  N/A

• If restaurant is limited to employee sharing public restrooms double hand washing sign to be posted

  Pass

  Fail

  N/A

• Hand dryer is operational and free of buildup/mould/odour

  Pass

  Fail

  N/A

• Functional toilet in each restroom

  Pass

  Fail

  N/A

• Toilet paper stocked and readily available

  Pass

  Fail

  N/A

• Hand basins clean and free of buildup

  Pass

  Fail

  N/A

PRIOR TO TRACKING TEMPATURES:

• Check calibration of thermometer

  Yes

  No

  N/A
Calibration

• Use sanitized probe to take product temperature(s).

  Yes

  No

  N/A

• Sanitize probe for each different product to avoid potential cross contamination.

  Yes

  No

  N/A

• Part of day you're checking

  Morning

  Afternoon

  Evening

  Overnight

• ► The Temperature Tracking Form must be completed and filed in the restaurant for 365 days.
  
  ► Refer to the OPM and R&M manual for corrective action and compliance steps.
  
  ► For Cold Storage Power Outage Procedures refer to page 11.
  
  ► Notify management if any item cannot be corrected and does not meet standard.
  

MEAT CODE TRACKING LOG

• Enter code date info under type of protein
  
  3.5:1 Large Meat Patty
  Example: Use by 11/4/2017

• 3.5:1 Large Meat Patty Example: Use by 11/4/2017

  Date

• 8:1 Small Meat Patty Example: Use by 11/4/2017

  Date

• Chicken Breast Fillets Example: Use by 11/4/2017

  Date

• Chicken Tenders Example: Use by 11/4/2017

  Date

BUN USE BY DATES

• Fresh Bake Bun (use by)

  Date

• 4" Bun (use by)

  Date

• 5" Bun (use by)

  Date

• To get a valid temperature reading, all Charbroiler products must be cooked on one side or the other when taking temperatures.

CHARBROILER TEMPERATURES

3.5:1 Large Meat Patty 8:1 Small Meat Patty 1/3 lb Angus Patty

FRYER TEMPERATURES

HB Chicken Tenders HB Chicken Fillets Chicken Star Nuggets Veggie Patty

Protein Holding Temperatures

3.5:1 Large Meat Patty 8:1 Small Meat Patty 1/3 lb Angus Patty Chili HB Chicken Tenders HB Chicken Fillets Chicken Star Nuggets

Produce Holding 6am-10am

• Tomatoes

  Yes

  No

  N/A

Produce Holding 12pm-4pm

• Lettuce

  Yes

  No

  N/A

Produce Holding 4pm-6pm

• Lettuce

  Yes

  No

  N/A

Produce Holding 6pm-10pm

• Lettuce

  Yes

  No

  N/A

HEAT TO TEMPS FROM MICROWAVE

Chili Meat Grilled Onion

COLD LINE

Grated Cheese Guacamole

SANITIZER STRENGTH

• 100-200PPM

• 8:00 - SINK

  Media

• 10:00 - BACK LINE

  Media

• 11:00 - H/B STATION

  Media

• 15:00 - FRONT LINE

  Media

HAND BREADED STATION

HB Chicken Tenders HB Chicken Fillets Batter

TIMED FOR 4 HOURS ON MAKE LINE FOR FOOD SAFETY/QUALITY

• TOMATO

  Yes

  No

  N/A

• LETTUCE

  Yes

  No

  N/A

• YELLOW ONIONS

  Yes

  No

  N/A

• RED ONIONS

  Yes

  No

  N/A

• Additional comments

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• Reviewed By Name & SIgnature

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