DKT Food Safety And Procedures Audit

• Unit #

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager in Charge

REQUIRED DOCUMENTS

• Is the Orange Guide Book being Filled out correctly on a daily basis

  Yes

  No

  N/A

• Is the Corona Wellness form complete on employees clocked in today. Are employees free of a reportable illness, or prevented from working around food if they have cuts that are uncovered or that contain puss.

  Yes

  No

  N/A

• Is there a hard copy of Operations Manual #1 in the Unit. Are all the books in it.

  Yes

  No

  N/A

• Is The Training Table Set Up Ready to Use and not Cluttered with non training materials?

  Yes

  No

  N/A

• Is The Training Lap Top Charged and Ready to Use?

  Yes

  No

  N/A

• Is The Trainers Handbook filled out and available?

  Yes

  No

  N/A

• Is There a Copy of the Certification Skills Check list booklet available

  Yes

  No

  N/A

• Is training tracker posted and up to date?

  Yes

  No

  N/A

EQUIPMENT

• Are The Coffee / Tea holding and serving equipment clean and in good repair

  Yes

  No

  N/A

• Is The Coffee/Tea Brewing Equipment Clean and in good repair

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Is there a calibrated thermometer on each cook station?

  Yes

  No

  N/A

• Is the Pie Holding Cabinet clean and in good repair.

  Yes

  No

  N/A

• Is the Oven Clean

  Yes

  No

  N/A

• Is the Drive Grill Set & Recording 350 degrees?

  Yes

  No

  N/A

• Is the Drive Stations Grill Hood Clean and Organized

  Yes

  No

  N/A

• Is The Drive Grill Table Clean and Organized.

  Yes

  No

  N/A

• Are The Drive Grill Vents clean and in good repair?

  Yes

  No

  N/A

• Are the Drive Grill Timers labeled and programed

  Yes

  No

  N/A

• Is the Drive Bun Toaster set and reading 420-550 degrees?

  Yes

  No

  N/A

• Is the Drive Reach-In Cooler Clean are the Door Gaskets and in good repair with hanging thermometer (34-38)

  Yes

  No

  N/A

• Are the Drive Prince Castles / Duke warmers clean and in good repair?

  Yes

  No

  N/A

• Are the Drive Board Shelves and Table Clean and organized.i

  Yes

  No

  N/A

• Is the Drive Bun Toaster set and reading 420-550 degrees?

  Yes

  No

  N/A

• Are the cleaning towels stored in the bucket below Drive Board using the correct concentration and a two hour time stamp.

  Yes

  No

  N/A

• Is the Front Grill Set & Recording 350 degrees?

  Yes

  No

  N/A

• Is the Front Grill Hood Top Clean and Organized

  Yes

  No

  N/A

• Is the Front Grill Table Clean and Organized

  Yes

  No

  N/A

• Are the Front Vents Clean and in good repair

  Yes

  No

  N/A

• Are the Front Grill Timers programed and labeled.

  Yes

  No

  N/A

• Is the Front Bun Toaster set and reading between 420-550 degrees?

  Yes

  No

  N/A

• Is the Front Reach-in Cooler clean are the Door gaskets clean and in good repair is there a thermometer (34-38)

  Yes

  No

  N/A

• Are Front Prince Castle / Duke warming drawers clean and in good repair?

  Yes

  No

  N/A

• Are the Front Board Shelves and Table Clean and Organized.

  Yes

  No

  N/A

• Are the cleaning towels stored in the sanitizer bucket below the Front Board using the correct concentration with a 2 hour time stamp.

  Yes

  No

  N/A

• Is the meat in the Super Cooler at 28-30 degrees ? ( check oldest date first) (normal and acceptable for it to be below 28 if delivery is less than 12 hrs) Is there a hanging thermometer ?

  Yes

  No

  N/A

• Is the reach-in freezer at < 20 degrees ?

  Yes

  No

  N/A

• Is Reach-In Freezer free of ice buildup , gaskets in good repair with hanging thermometer? temperature below 20

  Yes

  No

  N/A

• Is there a hanging thermometer in the Reach-in Freezer

  Yes

  No

  N/A

• Are the Fry timers labeled and programmed?

  Yes

  No

  N/A

• Is The Top of the fryer hood clean and organized

  Yes

  No

  N/A

• Are the front of the fryers and inside the doors clean and free of grease build up.

  Yes

  No

  N/A

• Are the products Walk-in Cooler at 38 or less degrees ? (Check 2 front 2 middle and 2 back) are Gaskets in good repair with hanging thermometer.

  Yes

  No

  N/A

• are the products in Walk-in Freezer frozen between -10 - +20 degrees? are gaskets clean and in good repair? Is there a hanging Thermometer

  Yes

  No

  N/A

• Is Shake Hopper holding at 40 degrees or below ?

  Yes

  No

  N/A

• Is Shake machine dispensing Shakes between 26-28 degrees?

  Yes

  No

  N/A

• Is Shake Machine Clean to DKT standards?

  Yes

  No

  N/A

• Are Hand washing sinks stocked with proper signage with a minimum temperature of 100 degrees.<br>( Hot water, soap, single use paper towel, trash can, sanitizer and a sign demonstrating how to wash hands)

  Yes

  No

  N/A

• Are The Phone Box warmers clean and in good repair?

  Yes

  No

  N/A

• Is the Prep table and sink clean and free from anything that could contaminate. (dirty dishes, drinks or food)

  Yes

  No

  N/A

• Is the Lettuce Chopper clean and in good repair.?

  Yes

  No

  N/A

• Is the Onion Chopper clean and in good repair.? Are the bumper guards in place ? Rubber feet in place if needed.

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Is the Tomato Slicer clean and in good repair.? Rubber feet in place if needed.

  Yes

  No

  N/A

• Are Tongs available on each board and fry station.

  Yes

  No

  N/A

• Is there a knife, a bread cutter , a white colored cutting board, a tan (darker) colored cutting board on each MUT?

  Yes

  No

  N/A

• Are there 2 cut resistant safety gloves (one for each hand) available ?

  Yes

  No

  N/A

• Is the Three compartment sink clean and dispensing dish washing and sanitizing solutions correctly ? ( Is the Sanitizer between 200-300 ? Is the test strip open and in date?)

  Yes

  No

  N/A

• Are the dirty dishes cleaned as quickly as possible and stacking up. No Dishes dirty or clean below 6 inches off the floor

  Yes

  No

  N/A

• Are the clean dishes put away quickly and not allowed to pile up on the dish drain.

  Yes

  No

  N/A

• Is the back Ice Machine clean. (Slide, Door, Curtain)

  Yes

  No

  N/A

• Is the Mop Sink clean

  Yes

  No

  N/A

• Are the Mops, Brooms and Dust Pans hanging an stored properly?

  Yes

  No

  N/A

People

• Does the Mgr in Charge have access to a surface or infrared thermometer?

  Yes

  No

  N/A

• Can the Mgr in Charge describe or demonstrate how to calibrate a thermometer.

  Yes

  No

  N/A

• Is there a Unit Training Coordinator <br>

  Yes

  No

  N/A

• Are all 60+day employees certified in food safety as indicated on the Training Tracker and History Form

  Yes

  No

  N/A

• Are the family members working both of the Grills Certified as indicated on the Training Tracker and History Form

  Yes

  No

  N/A

• Are the family members working both the MUT's certified as indicated on the Training Tracker and History Form

  Yes

  No

  N/A

• Is the person working the lead Fry station certified as indicated by the Training Tracker and History Form

  Yes

  No

  N/A

• Is the Person working Drive Cash Certified as indicated by the Training Tracker and Hostory Form

  Yes

  No

  N/A

• Is the person working Front Cash certified as indicated on the Training Tracker and History Form

  Yes

  No

  N/A

• Is there two people scheduled, assigned and observed working dedicated to the front Cashier position during rush periods. (8am - 2:30pm) (5-8pm)

  Yes

  No

  N/A

• Is there a Customer Satisfaction Manager positioned on a Front Cash position.

  Yes

  No

  N/A

• Can all the mgmt describe the big six food borne illnesses and the symptoms as required ?<br>1. Salmonella TYPHI , 2. Nontyphoidal Salmonella, 3. Shigella, , 4. E.Coli, 5. Hepatitis A, 6. Norovirus. <br>Symptoms Fever, Vomiting, Diarrhea , and Jaundice. (Random Check 2 people in Management Shirts)

  Yes

  No

  N/A

• Do all Unit mgmt and team members have on proper hair restraints . Is Long hair controlled pulled up into bun or under hat.

  Yes

  No

  N/A

• Do employees have on Complete and Clean Uniforms ? Hat, Shirt tucked in, belt , black slip resistant shoes.

  Yes

  No

  N/A

• Can a random employees demonstrate proper hand washing procedures.

  Yes

  No

  N/A

• Did I witness a store wide handwashing every 30 minutes during this visit.

  Yes

  No

  N/A

• Do ALL employees fingernails meet Whataburger standards. (No Fake Nails, Short, clean, Unpainted,. ) Management Included

  Yes

  No

  N/A

• Are All Employees wearing Gloves except for the Grill 1 Person (person handling raw meat)

  Yes

  No

  N/A

• Are Cashiers practicing proper Corona Procedures wearing gloves and Spraying one gloved hand with sanitizer and rubbing hands together between EACH customer transaction?

  Yes

  No

  N/A

• Are all staff wearing Masks as required in the appropriate manner. covering the nose and mouth,

  Yes

  No

  N/A

Facilities

• Are chemicals stored appropriately away from food. Including store rooms . (No chemicals anywhere they can contaminate food or food contact surfaces)

  Yes

  No

  N/A

• Are all light diffusers in place and in good repair. and all Light Bulbs Working

  Yes

  No

  N/A

• Are restrooms stocked (soap, sanitizer , paper towels) and Clean.

  Yes

  No

  N/A

• Is hot water in the restroom at least 100 degrees

  Yes

  No

  N/A

• Is 3 compartment sink at 110degrees.

  Yes

  No

  N/A

• Is the Unit free from excessive flies or other pest

  Yes

  No

  N/A

• Is there a Clean , Properly Functioning Grease Shuttle?

  Yes

  No

  N/A

• Is there a Clean Transfer Pot with lid for Grill Grease

  Yes

  No

  N/A

HOT HOLDING

• Gravy held between > 140

  Yes

  No

  N/A

• Gravy Hold Time Stamp (6hrs)

  Yes

  No

  N/A

• Biscuit held between >140

  Yes

  No

  N/A

• Biscuit Timer Set

  Yes

  No

  N/A

• Jalapeno Biscuit held between >140

  Yes

  No

  N/A

• Jalapeno Biscuit Timer Set

  Yes

  No

  N/A

• Egg mix at >140°

  Yes

  No

  N/A

• Egg mix Timer Set

  Yes

  No

  N/A

• Taquito mix at > 140°

  Yes

  No

  N/A

• Taquito mix Timer Set

  Yes

  No

  N/A

• BOB Eggs held at >140°

  Yes

  No

  N/A

• Bob Eggs Timer Set

  Yes

  No

  N/A

• Sausage at >140°

  Yes

  No

  N/A

• Sausage Timer Set

  Yes

  No

  N/A

• Chicken bites being held at >140°

  Yes

  No

  N/A

• Chicken bites Timer Set

  Yes

  No

  N/A

• Chicken Strips held at > 140°

  Yes

  No

  N/A

• Chicken Strips Timer Set

  Yes

  No

  N/A

• Grilled chicken Held at >140°

  Yes

  No

  N/A

• Grilled Chicken timer set

  Yes

  No

  N/A

• Whatachicken being held at >140°

  Yes

  No

  N/A

• Whatachicken timer set

  Yes

  No

  N/A

COLD HOLDING

• Reach-in Meat between 34° and 38°

  Yes

  No

  N/A

• Reach-In Meat within use by date? (24hr )

  Yes

  No

  N/A

• Reach-in Sausage under 41°

  Yes

  No

  N/A

• Reach-in Sausage within use by date . (12 Thaw - 3 days )

  Yes

  No

  N/A

• Reach-in Grilled Chicken under 40 in date Labeled correctly <br> Use by Date 48 hrs

  Yes

  No

  N/A

• MUT Tomatoes , Mayonnaise & Lettuce below 70° with proper labels in use

  Yes

  No

  N/A

• Walk-in Meat between below 39 degrees

  Yes

  No

  N/A

• Walk-In Grilled Chicken that is tempering is below 39 degrees still in bag in date Labeled with temper label and positioned on the bottoms shelf so that it can not cross contaminate (Temper ) 48 hrs

  Yes

  No

  N/A

• Walk-In Grilled Chicken that is ready for Use is below 39 degrees transferred to pan date Labeled with use by label and positioned on the lower shelf so that it can not cross contaminate (Use By ) 48 hrs

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Are products covered properly to avoid cross contamination and cross contact?

  Yes

  No

  N/A

Procedures

• Are approved bare hand procedures being followed? This includes with clean hands. Place meat with bare hands , control blood with a paper towel , season, score, and set timer.

  Yes

  No

  N/A

• Are cook timers being used properly

  Yes

  No

  N/A

• Are transfer zone procedures followed correctly?

  Yes

  No

  N/A

• Are there 3 spatulas on grill Red, Black and Blue and are they being used correctly?

  Yes

  No

  N/A

• If Breakfast time is a there single egg ring , and a egg spatula available.

  Yes

  No

  N/A

• Are Grilled Chicken cooking procedures being followed. (Blue spatula, bun oil 2-2-1) temperature of each chicken checked with a thermometer)

  Yes

  No

  N/A

• Is there a Manager wearing a headset?

  Yes

  No

  N/A

• Is there a headset on Drive Order taker, Grill person and Fry Person among others.

  Yes

  No

  N/A

• Are Buns placed away from cold area of board.

  Yes

  No

  N/A

• Are colored squeeze bottle tops correct. ( Blue Ink = Blue Top)

  Yes

  No

  N/A

• Is proper shortening rotation apparent. Shortening meets quality standards,

  Yes

  No

  N/A

• Are bun toaster settings adjusted to get desired caramelization on buns.

  Yes

  No

  N/A

Use By Dates and Times

• Large Meat in date as stated by producer

  Yes

  No

  N/A

• Large Meat in Walk in Tempering has label showing temper and Use by date (not expired)

  Yes

  No

  N/A

• Small Meat in Date as stated by producer

  Yes

  No

  N/A

• Small meat in Walk in Tempering has label showing temper and Use by date (not expired)

  Yes

  No

  N/A

• Shake Mix in Date

  Yes

  No

  N/A

• Milk and OJ in Date

  Yes

  No

  N/A

• Liquid Eggs in Date

  Yes

  No

  N/A

• Avocado in Date

  Yes

  No

  N/A

• Sliced Tomatoes in Date & Time ( 8Hrs )

  Yes

  No

  N/A

• Chopped Lettuce in Date & Time (12 Hrs )

  Yes

  No

  N/A

• Chopped Onions in Date & Time ( 8 Hrs )

  Yes

  No

  N/A

• Whole Eggs in Date

  Yes

  No

  N/A

• Whole Onions in Date

  Yes

  No

  N/A

• Cinnamon Rolls in Date & Time (2hrs thaw - 36 hrs)

  Yes

  No

  N/A

• Cookies in Date & Time (4 hrs to thaw - 7days)

  Yes

  No

  N/A

• Ready Pancake Mix in Date (24hrs)

  Yes

  No

  N/A

• Is there a Lid on the Pickle Bucket.

  Yes

  No

  N/A

• Jalapeno in Date ( 7days)

  Yes

  No

  N/A

• Biscuits in Date (5 days) Open Biscuits in a food grade container with a lid.

  Yes

  No

  N/A

• Large Buns in Date

  Yes

  No

  N/A

• Small Buns in Date

  Yes

  No

  N/A

• Brioche Buns in Date (24 hrs thaw -5 days)

  Yes

  No

  N/A

• Texas Toast in Date

  Yes

  No

  N/A

• Tortillas in Date

  Yes

  No

  N/A

• Sauce bottle on MUT labeled and in date 12hrs

  Yes

  No

  N/A

• Manager in Charge Signature

  Sign