Title Page

  • Conducted on

  • Prepared by

  • Store Number

  • Location

Labor Law Posters

Labor Law Posters

  • Unemployment Insurance Benefits Poster ENG and SPAN

  • Workplace Discrimination Poster Eng and Span

  • Your Rights and Obligation s Pregnant Employee Poster Eng and Span

  • EDD CA Eng and Span

  • Supplemental Paid Sick leave Posted <br>- english and Spanish<br>- posted separate from labor posters on wall not in ring of papers

Marketing POP

  • Outside POP current and correct

  • Outside POP clean and in good condition

  • Menu Board POP current and correct, in good condition

  • Menu Board POP clean and in good condition

  • DT window POP current and correct, in good condition

  • DT window POP clean and in good condition

Team Member PPE

Team Member PPE

  • All Team Members wearing Facemasks

  • All Team Members wearing gloves

COVID 19 Items at Managers Station

Covid-19 Items at the Manager Station

  • IIPP COVID 19 book

  • COVID 19 Flow Chart

  • Jack in the box COVID 19 guide book

  • Zones Job Aid posted

  • Hourly Disinfection Process

  • Using current health screening questionaire (Badge ID one is version with date of 01/2021EV)( The 3 shift one that goes with the FSC is version 02/2021)

Restrooms

Restrooms

  • Toilets have lids installed

  • Toilets have toilet seat lid job aids

  • Is toilet paper inside the toilet paper dispenser

COVID 19 Questions

Covid 19 Questions

  • Ask two employees how would they know if someone test COVID 19 positive at the store? Through text message

  • Ask an employee where they would find what items need to be disinfected when taking over a station.

  • What is your disinfecting procedure? Hourly Peroxide Cleaning

  • How do you know if you have UV lights in the restaurant? There is a sticker on the door stating we have UVGI

  • What do the UV lights do? Kill harmful viruses and bacteria through the ventilation system

  • What is your Covid-19 protocols? The Covid-19 Restaurant and Field Guide at the manager station. (45 pages)

  • What is considered a Covid-19 outbreak? When 3 or more people have tested positive in a 14 day period

  • How do you report a Covid-19 outbreak? DM Reports to Main Office and Main Office reports to appropriate parties

  • What are the break room policies during covid-19?<br>• Only one Team Member can be in the break room at a time<br>• When TM is done using the break room they must disinfect the area they utilized<br>• There must be sanitizer available in the break room at all times.<br>

  • What social distancing measures do you have in place? We have red, yellow and green zones. (show the job aid)

  • What is the health screening process? When Team Members arrive at work their temperature checked and they are asked health screening questions

  • What PPE are you required to use at the store? Masks, gloves, and facesheilds/goggles

  • What do employees have to do when sharing the same equipment? Before handing off equipment such as a headset the employee disinfects it before giving it to the next employee.

Food Safety Knowledge Questions PIC

Food Safety Questions for PIC

  • What were the last Health Inspection Items that were missed and were they fixed?

  • What do you do if there is a water outage?

Have PIC walk you thru the FSTP

  • Imminent Health Hazards

  • Crossing the blue door

  • Serve Safe / Manager Timer

  • Sanitizer Buckets

  • Handwash Sinks

  • A) Hot Holding Unit Timers on<br>B) TPH timers on

  • A) Clean - Dishes, Equipment, Food contact surfaces, and 4 hour tool rotation<br>B) Condition - Dishes, Equipment, Food contact surfaces, and 4 hour tool rotation

  • FSC complete and correct

  • 3 compartment sink and Dishwasher set up correctly and working<br>1 inch air gap<br>Drain - no slow drain

  • Nothing exposed<br>Nothing expired<br>Nothing Contaminated

  • Food Thermometers <br>Working and In the warmest part of the unit<br>Unit is at the correct temperature<br>Food in unit meets temp

Ask PIC about CLAP 4 Piggy

  • What does the C stand for in CLAP 4 PIGGY?

  • What does the L stand for in CLAP 4 PIGGY?

  • What does the A stand for in CLAP 4 PIGGY?

  • What does the P stand for in CLAP 4 PIGGY?

  • What does the 4 stand for in CLAP 4 PIGGY?

  • How many cents is in your PIGGY?

  • What is the 5 cents of your PIGGY?

  • What are the 3 Parts of your Hands PIGGY?

  • What are the 2 parts of your SICK PIGGY?

  • What are the 2 parts of your FOOD PIGGY?

Food Safety Questions for Team Members

Food Safety Questions for Team Member Ask 2 Team Members

  • Ask one EE what are the 75 cents of your piggy bank?

  • Ask one EE what are the 75 cents of your piggy bank?

Fryer and Gril

  • Behind Grill Area Clean

  • Hoods above Grill Clean

  • Behind Fryer Area Clean

  • Hoods Above Fryer Clean

Roof

  • Clean roof and surroundings <br>- floor (no oil, no excess leafs, trash)<br>- no missing roof material (no wood visible or pieces lifting up)<br>- Drains clear and covered with the screen<br>

  • -Storage Units have doors<br>-AC units and swamp coolers are properly covered

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.