Director Food Safety Walks - duplicate

• Conducted on

  Date

• Prepared by

• Are personal items only stored in lockers , beverage rails, or office?

  Yes

  No

  N/A

• Is chemical shelf storing only chemicals. Produce wash and Release Agent NOT on Chemical shelf

  Yes

  No

  N/A

• Mop sink clear of debris

  Yes

  No

  N/A

• Mop sink mops facing upwards

  Yes

  No

  N/A

• 4 Compartment : Sanitizer concentration correct

  Yes

  No

  N/A

• Dishes are clean, dry, no label residue, stacked appropriately

  Yes

  No

  N/A

• Dish rack is clean and free of debris

  Yes

  No

  N/A

• Dishwasher is clean (check inside and out , in the crevice above, areas out of sight)

  Yes

  No

  N/A

• Dishwasher temps at 160 degrees on 1 minute was cycle

  Yes

  No

  N/A

• Hand Sink is stocked with soap and towels, temps at 100 degrees

  Yes

  No

  N/A

Prep Area and Coolers

• LABELS: All labels in prep cooler, prep low boy, and Walk-in, are correct not expired and visible. All items not in UNOPEN Original packaging need a label

  Yes

  No

  N/A

• Prep table temps: All lettuces, sliced chicken, both cheeses, grape tomatoes at or below 41 degrees on rail and below

  Yes

  No

  N/A

• Cooler Temps: Chop Lettuce, sliced tomato, milkwash, cool down chicken at or below 41 degrees on rail and below

  Yes

  No

  N/A

• Cool down racks in walk-in, pans are spaced every other with a gap

  Yes

  No

  N/A

• All produce is from approved brands list

  Yes

  No

  N/A

• No ORGANIC produce is present

  Yes

  No

  N/A

• Produce wash is dispensing correct concentration.

  Yes

  No

  N/A

• No Kay 5 or other cleaning supplies in the produce sink or catering area present

  Yes

  No

  N/A

• Sugar bin is clean, labeled, and scoop handle is out of product

  Yes

  No

  N/A

• Catering trays/lids stored upside down

  Yes

  No

  N/A

• Salad bowls/lids stored upside down

  Yes

  No

  N/A

• Lights are on , clean, and free from build up/debris

  Yes

  No

  N/A

• Prep'n'print Label Maker is on and working properly

  Yes

  No

  N/A

• Hand sink is clean, stocked, and reaches 100 degrees

  Yes

  No

  N/A

• Mixer and mixer dishes clean, free from build up or residue, and organized

  Yes

  No

  N/A

• Lettuce chopper and blades, clean and free from debris

  Yes

  No

  N/A

• Tomato slicer clean and free from debris (closely inspect between blades)

  Yes

  No

  N/A

The Line

• Cold Temps: Cheese, lettuce, tomato all at or below 41 degrees

  Yes

  No

  N/A

• Hot Temps: grill products, eggs, sausage, soup, mac all at or above 140 degrees

  Yes

  No

  N/A

• Ambient Labels: Cookies, brownies, bacon, pickles, GF buns, multigrains, breakfast breads

  Yes

  No

  N/A

• Cooler Labels: Eggs/whites, soup chicken, cobb bases, cheeses, tomatoes, sausage, bacon

  Yes

  No

  N/A

• AHA and Merco timers are in use for all products and accurate

  Yes

  No

  N/A

• Chutes Ipad is turned on and accurate

  Yes

  No

  N/A

Back Corner

• Breading tables are plugged in and temperature is displayed.

  Yes

  No

  N/A

• Holding cabinet is plugged in and temperature is displayed.

  Yes

  No

  N/A

• Handles for holding cabinet clean including build up behind handle

  Yes

  No

  N/A

• All raw chicken in breading tables at or below 41 degrees

  Yes

  No

  N/A

• All chicken in holding cabinet has control label present.

  Yes

  No

  N/A

• Fileted and/or marinated products have label for time fileted or marinated

  Yes

  No

  N/A

• Lights are on and fixtures and cords clean

  Yes

  No

  N/A

• Detergent is present in soak tank if dishes in use.

  Yes

  No

  N/A

• All chicken in cabinets is fifo, control tag present, and date label in range

  Yes

  No

  N/A

• thaw cabinets are clean, including handles, rails, and bottoms

  Yes

  No

  N/A

• area above and behind filet station including knife rack is clean and organized and free from debris

  Yes

  No

  N/A

• If milkwash is in thaw cabinet, it is stored ABOVE raw chicken

  Yes

  No

  N/A

• Grill brushes, scrapers etc bucket is stored at least 6 inches off the floor.

  Yes

  No

  N/A

Front of House

• Ambient Labels: Lemon wedges, tea buckets, cherries, oreos

  Yes

  No

  N/A

• Cold labels: shake base, coffee milk, kanban trays, shooters, open cherry jar, whip creams

  Yes

  No

  N/A

• No personal items, cleaning supplies, ipads, vests , etc on product shelves (check for Tabs near coffee brewer).

  Yes

  No

  N/A

• Hand sinks are stocked, not blocked, and reach 100 degrees

  Yes

  No

  N/A

• air curtain is on above DT door

  Yes

  No

  N/A

• Dumpster lids closed, ground is cleared, doors are closed

  Yes

  No

  N/A

Dining Room/ Restrooms

• Wet floors signs easily accessible, at least 2 wet floor signs present if mopping

  Yes

  No

  N/A

• Hand sanitizer stocked and present

  Yes

  No

  N/A

• Closet is organized, no personal items (ie drinks) present

  Yes

  No

  N/A

• Mens room: Paper towels, soap, sanitizer, toilet paper, seat covers stocked

  Yes

  No

  N/A

• Mens room overall cleanliness

  Yes

  No

  N/A

• Mens rooms sinks reach 100 degrees

  Yes

  No

  N/A

• Womens room: Paper towels, soap, sanitizer, toilet paper, seat covers stocked

  Yes

  No

  N/A

• Womens room covered trash cans present and clean in each stall

  Yes

  No

  N/A

• Womens room overall cleanliness

  Yes

  No

  N/A

• Womens room sinks reach 100 degrees

  Yes

  No

  N/A

Team Member appearance/grooming

• Non slip shoes

  Yes

  No

  N/A

• No bracelets , watches , etc

  Yes

  No

  N/A

• Hats or hairnets in BOH (visors still need hairnets)

  Yes

  No

  N/A

• no nail polish/false nails

  Yes

  No

  N/A

• uniforms clean and well fitting, jackets, sweaters, etc do not pose risk to food safety

  Yes

  No

  N/A

• beards are neat and tidy or beard net or mask is worn

  Yes

  No

  N/A

• gloves worn in all food preparation. Gloves worn in FOH to cover wounds, bandaids, etc.

  Yes

  No

  N/A