Ecosure Eval

• Conducted on

  Date

• Prepared by

• Location
  Address

Section 1 Food Safety

• Active Servsafe Certification or local jurisdiction present. Certified person does not have to be present during evaluation

• Culinary Foodhandler's Present and not expired for all crew (where applicable)

Personal Hygiene

• Observe employees and ensure no symptoms of illnesses or non disposable bandages that will prevent proper hand washing

  Yes

  Third Priority

• Eating, drinks and tobacco use is restricted to nonfood areas. No evidence of eating or uncovered drinks

  Yes

  Second Priority

• Good hygiene practices observed. Clean Uniform. Hair Restraints & No Jewelry on arms and hands

  Yes

  Second Priority

• No barehand contact occurs with ready to eat foods. Disposable gloves are worn under other type of glove (cut resistance glove)

  Yes

  Third Priority

• Food handlers wearing gloves are properly washing hands and changing gloves before new tasks

  Yes

  Second Priority

• Hand washing sinks must be accessible and usable. Hand washing sinks must be used for hand washing only

  Yes

  Second Priority

• Handwashing sinks clean at all times; has hot water, soap, disposable towels and sign to remind employees to wash hands

  Yes

  Second Priority

• Hands that may have become contaminated are washed using hot water and soap for 20 seconds and dried using disposable towels

  Yes

  Third Priority

Food Storage

• Proper use of food hierarchy in storage

  Yes

  Third Priority

• Food stored in packages, covered containers or wrappings

  Yes

  Second Priority

• Food stored in appropriate locations

  Yes

  Second Priority

• Food contact items and laundered linens stored in appropriate locations and are properly handled/displayed/dispensed

  Yes

  Second Priority

• Cross contamination prevented during food storage and preparation

  Yes

  Third Priority

• Food contact surfaces cleaned and sanitized at appropriate times including at least every four hours during continuous use

  Yes

  Third Priority

• Foods are from commercial suppliers. Foods and packaging are in sound condition

  Yes

  Third Priority

• Foods on display must be properly protected from contamination by customers, other foods, water and ice

  Yes

  Third Priority

• Fruits and vegetables are properly washed prior to processing and serving

  Yes

  First Priority

• Foods are properly identified with the common name of the product on the container

  Yes

  First Priority

Equipment and Utensils

• Utensils/equipment food contact surfaces proper type; Single use articles not reused

  Yes

  Third Priority

• Food contact surfaces are smooth, easily cleanable, and in good condition

  Yes

  Second Priority

• Food contact surfaces are properly cleaned and sanitized

  Yes

  Third Priority

• In use utensils (including ice scoops) are properly handled and stored. Handles of utensils do not touch the product

  Yes

  First Priority

Cleaning and Sanitizing

• 3 compartment sink is present, sufficient size and used properly

  Yes

  First Priority

• Dish Machine stocked with proper chemicals. Dishwashing machine reaches 180°F on final rinse gauge or 160°F on dish surface.

  Yes

  Third Priority

• Dish Machine clean and free of debris or lime build-up. Sprayers not clogged and curtains clean and in good condition.

  Yes

  First Priority

• Dish machine final rinse pressure is adequate and wash temperature meets requirements listed on the data plate.

  Yes

  First Priority

• Proper concentration of chemical sanitizing at the 3 compartment sink that is setup for use. (not in use not scored)

  Yes

  Third Priority

• Wiping cloths are stored in sanitizer buckets; sanitizer solution buckets are at the proper concentration

  Yes

  First Priority

• Sanitizer buckets are time stamped for 4 hours and not expired

  Yes

  Third Priority

• Sanitizer test kits are open and readily available for use

  Yes

  Second Priority

• Chemicals are being used only for their intended purposes, Chemical containers are not used for storing, or transporting food

  Yes

  Third Priority

• Mops are stored properly, Maintenance tools stored away from food, Sponges not in use with food contact surfaces

  Yes

  First Priority

• Cleaning and maintenance tools are not cleaned in food prep sinks, dishwashing machines, or dishwashing sinks

  Yes

  Second Priority

Date Marking and Rotation

• Food is properly labeled and not expired

  Yes

  Second Priority

• Handwritten labels are not being used in place of Prep N Print labels

• NonTCS food out of original packaging is properly date labeled

  Yes

  First Priority

• Foods that require time/temperature control for safety (TCS) are not held or sold past expiration date

  Yes

  Third Priority

• All nonTCS food products are not held or sold past expiration date

  Yes

  First Priority

• All product is marked with the delivery date somewhere on the case or package

  Yes

  First Priority

• FirstIn, First Out (FIFO) is being practiced throughout unit (TCS and nonTCS)

  Yes

  First Priority

Temperature Control

• Thermometers are accurate and available for use in food receiving, preparation, holding and serving areas

  Yes

  Second Priority

• Refrigerated and hot holding units are equipped with accurate thermometers that are easily viewable

  Yes

  First Priority

• At receiving, no signs of temperature abuse and foods for safety (TCS) are received at proper temperatures. (Delivery)

  Yes

  Second Priority

• Hot foods that require time/temperature control for safety (TCS) are maintained at 135°F or above

  Yes

  Third Priority

• Cold foods for safety (TCS) are maintained at 41°F or below in all coldholding devices including reachin refrigerated units

  Yes

  Third Priority

• Frozen foods are held solidly frozen so that they are hard to the touch

  Yes

  First Priority

• Foods that require time/temperature control for safety (TCS) are properly thawed using an approved method

  Yes

  First Priority

• Foods for safety (TCS) are properly handled, at proper temperature and not left out of temperaturecontrolled environments

  Yes

  Third Priority

• Where time alone is used as a public health control, written procedures are on file.

  Yes

  Second Priority

• Fruits and vegetables that are cooked for hot holding are cooked to a minimum internal temperature of 135°F.

  Yes

  Second Priority

• (TCS) Foods are cooked to proper internal temperatures: Fish and pork to 145°F, ground beef to 155°F, poultry to 165°F.

  Yes

  Third Priority

• Proper methods should be followed for cooling previously cooked items and cooling times should be documented.

  Yes

  Second Priority

• (TCS) Foods are cooled from 135°F to 70°F or below within 2 hours, and from 135°F to 41°F or below within 6 hours.

  Yes

  Third Priority

• Foods prepped on site are reheated to 165°F within 2 hours for hot holding.

  Yes

  Third Priority

Facilities and Controls

• Nonfood contact surfaces are properly cleaned and in good repair: sides of sinks, door handles, sliding door tracks, shelves, racks, etc

  Yes

  First Priority

• Floors, floor drains, walls, ceilings, and attached equipment must be constructed with materials that are smooth and easily cleanable

  Yes

  First Priority

• Ventilation is adequate; vents, fan guards and filters are clean

  Yes

  First Priority

• All gaskets on refrigeration are clean and in good repair

  Yes

  First Priority

• Lighting is adequate for cleaning and food handling tasks; lights are shielded or shatterproof above exposed food and food contact surfaces

  Yes

  First Priority

• All chemicals on location are purchased and supplied by AMC's chemical provider

  Yes

  First Priority

• Chemicals are properly labeled and stored. Only chemicals that are required for the operation and maintenance of the facility are present

  Yes

  Second Priority

• No pest entry points exist, such as gaps larger than 1/4 inch beneath exterior doors. Dirty mop heads are hung appropriately to dry

  Yes

  First Priority

• Pest control devices will not contaminate food or foodcontact surfaces. Catch trays and glue boards are changed as necessary

  Yes

  First Priority

• Pest prevention is effective. (Site doesn't have 1 or more live or dead roaches, 10 or more fruit flies, large flies, any live or dead rodents / droppings)

  Yes

  Third Priority

• Live animals are not permitted in areas where food and foodcontact items are used, prepared, or stored

  Yes

  Second Priority

• Plumbing is in good repair; no leaks and adequate pressure is available

  Yes

  Third Priority

• Hot and cold water available at the facility

  Yes

  Second Priority

• Air gaps/backflow prevention devices are in place where required. Sewage disposal systems, including grease traps, are operating properly

  Yes

  Third Priority

• Interior of waste receptacles are cleaned and emptied as needed

  Yes

  First Priority

• Exterior garbage storage is covered and doors/lids kept closed between uses

  Yes

  First Priority

• Restrooms used by food handlers are maintained clean. Sinks are signed to remind employees to wash hands. Toilet paper available in stalls

  Yes

  First Priority

Section 2 Documentation

• Most recent health department (or equivalent) inspection is available for review

  Yes

  First Priority

• All findings have been corrected on the most recent health department inspection report

  Yes

  First Priority

• Pest binder is centrally located and readily available for review, or the Manager on duty can log into the pest website

  Yes

  Third Priority

• Record date of most recent Pest Control Report

  Date

• Pest prevention: pest technician recommended corrective actions reviewed and completed

  Yes

  Third Priority

• Line Checks are properly filled out. (3 or more missing results in a NO)

  Yes

  Second Priority

• Two-stage Cooling Logs are properly filled out. (7 out of 7 or line item results in a NO)

  Yes

  Second Priority

• Receiving Logs are properly filled out. (less than 3 temps recorded / missing delivery results in a NO)

  Yes

  First Priority

• FreshTemps temperature monitoring sensor is functioning and alarms are set-up or a back-up thermometer is available in each cold holding unit.

  Yes

  First Priority

• A fully stocked biohazard kit (or proper disinfectants, personal protective equipment, and needed equipment) available

  Yes

  First Priority

• First aid kit including bandages available

  Yes

  Third Priority

• Managers / PICs must properly handle sick or symptomatic employees and reporting as required

  Yes

  Second Priority

• Discussion confirmation for locations requiring an FSA (Does Not Meet Expectations or Unacceptable food safety Ratings).

Section 3 Brand Standards

Bar

• Is there a bar present in this location?

  Yes

  No

  N/A

• Capture a photo of the overall bar

  Media

• Is the bar open for service?

  Yes

  First Priority

• Is there a bartender (other than a manager) present?

  Yes

  No

  N/A

• Is the Alcohol Warning sign present, posted, and legible?

  Yes

  Second Priority

• Alcohol License is present, posted, and not expired

  Yes

  Second Priority

Restrooms

• Restroom doors, stall doors and partitions are clean and in good condition. Handles and kickplates are clean. Locks function

  Yes

  Second Priority

• All Restroom fixtures are clean, in good condition and functioning properly

  Yes

  Second Priority

• Restroom floors, baseboards and walls are clean and in good condition

  Yes

  First Priority

• Restroom ceiling, lights and vents are clean and in good condition

  Yes

  First Priority

• Restroom is free of unpleasant odors. If present, air freshening unit is functioning

  Yes

  First Priority

Dining Room / Lobby

• Interior Point of Purchase (POP) materials are clean, in good condition and properly displayed

  Yes

  Second Priority

• Selfservice drink stations and condiment stands are clean, in good condition, and properly stocked with no empty containers.(DTS Only)

  Yes

  Second Priority

• POS terminals are clean, working, and in good condition

  Yes

  Second Priority

• Dining Room / Lobby floor and baseboards are clean and in good condition

  Yes

  First Priority

• Dining room / Lobby walls and décor, including pictures and plants, are clean and in good condition

  Yes

  First Priority

• Dining room / Lobby windows, ledges, and window blinds/shades are clean and in good condition

  Yes

  First Priority

• Dining room / Lobby ceiling and vents are clean and in good condition

  Yes

  First Priority

• Dining room / Lobby lighting, lighting fixtures, and ceiling fans are clean and in good condition. Lights are working

  Yes

  First Priority

Front Counter

• Areas in the back of house that are viewable by customers appear clean and in good condition

  Yes

  First Priority

• Digital Menu Board (DMB) is in good condition, functional, and aspect ratio is correct (portrait or landscape)

  Yes

  First Priority

• Front counter is in good condition and well maintained

  Yes

  First Priority

• Front Counter beverage coolers and candy displays are: clean, in good condition, well stocked, organized, product labels facing out

  Yes

  First Priority

• Gluten Free products are present

  Yes

  First Priority

• Stand alone displays are in good condition, and well stocked

  Yes

  First Priority

Guest Interaction

• Crew Members are attentive, not distracted, texting, gossiping. No inappropriate behavior or language used in front of guests

  Yes

  Third Priority

• Customers are greets before they have to get a Crew Members attention; greeting is friendly and enthusiastic

  Yes

  First Priority

• Crew Members smile and make eye contact with guests during transactions

  Yes

  First Priority

• Crew Members complete an "AMC Stubs Pitch" during guest transaction

  Yes

  First Priority

• Guests receive a friendly and enthusiastic parting comment from associate at the end of their transaction

  Yes

  First Priority

• Hot Foods transactions: Guests receive a receipt, order number, wait time, and directions to PickUp area

  Yes

  Second Priority

Product Quality

• Hot Dogs on the roller grill have a 4 hour label or time stamp present

  Yes

  Second Priority

• Timers for wrapped/prepared plain hot dogs are set. 1 hour max shelf life

  Yes

  Second Priority

• Timers on Pretzel Bites are set. 30 minutes max shelf life

  Yes

  First Priority

• Timers on Chicken Tendies, breast filets, and french fries. 20 minutes max on Chicken, 10 minutes max for French Fries

  Yes

  Second Priority

• The only hot held products are: plain hot dogs, pretzel bites, chicken tenders, chicken filets, and fries

  Yes

  Second Priority

AMC Equipment

• Countertop steamer is filled with water

  Yes

  First Priority

• Cornditioners (gourment popcorn display/holding unit) clean and in good condition

  Yes

  First Priority

• TurboChef programmed over settings are correct for Flatbreads and Pretzel Bites

  Yes

  First Priority

Knowledge Questions

• Crew Members and Managers are wearing appropriate uniform per Wardrobe 101 standards. Clean, good condition, fits properly

  Yes

  First Priority

• Crew Member can answer the following: "Is the hot dog all beef?"

  Yes

  First Priority

• Crew Member can answer the following: "Can the Bavarian Legend be cooked from frozen?"

  Yes

  First Priority

• Crew Member can answer the following: "What comes with the pretzel bites?"

  Yes

  First Priority

• Crew Member can answer the following: "How long can plain hot dogs be held?"

  Yes

  First Priority

• Coaching Conversation: Thermometer Calibration

• Coaching Conversation: Line Check Completion

• Coaching Conversation: Pest Escalation

Section 4 Finished Product Evaluation

Hot Dog with Chili & Cheese

• Capture a photo of finished product prior to evaluating or disassembling

  Media

• Specialist receives correct product

  Yes

  Third Priority

• The hot dog is served warm, at least 100120°F

  Yes

  Second Priority

• The hot dog is not gray, hard, split, or shriveled looking

  Yes

  First Priority

• Hot dog bun is soft, served warm and is not torn or falling apart

  Yes

  First Priority

• Chili and shredded cheese are present on top; Hot dog is presented with chili underneath the shredded cheese

  Yes

  First Priority

• Poduct is served in the correct vessel

  Yes

  First Priority

• Serving vessel is clean and free of grease or food debris

  Yes

  First Priority

Chicken Tenders

• Capture a picture of the finished product presentation prior to evaluating or disassembling

  Media

• Specialist receives correct product

  Yes

  Third Priority

• Chicken Tenders are served hot/warm, at least 100120°F

  Yes

  Second Priority

• Chicken Tenders are golden and crispy, not soggy or burnt

  Yes

  First Priority

• Order comes with correct number of chicken tenders and dipping sauce

  Yes

  First Priority

• Product is served in the correct vessel

  Yes

  First Priority

• Serving vessel is clean and free of grease or food debris

  Yes

  First Priority

Pepperoni Flatbread

• Capture a picture of the finished product presentation prior to evaluating or disassembling

  Media

• Specialist receives correct product

  Yes

  Third Priority

• The flatbread is served hot, 100120°F minimum

  Yes

  Second Priority

• The flatbread has a golden crust that is not burnt or overcooked

  Yes

  First Priority

• The flatbread pizza is cut evenly and has 8 pepperonis

  Yes

  First Priority

• Flatbread is generously seasoned with ParmesanGarlic seasoning

  Yes

  First Priority

• Product is served in the correct vessel

  Yes

  First Priority

• Serving vessel is clean and free of grease or food debris

  Yes

  First Priority

Mozzarella Sticks

• Capture a picture of the finished product presentation prior to evaluating or disassembling

  Media

• Specialist receives correct product

  Yes

  Third Priority

• Mozzarella Sticks are served warm, 100120°F minimum

  Yes

  Second Priority

• Marinara sauce cup is served with the product, and is at room temperature

  Yes

  First Priority

• Correct number of mozzarella sticks are received

  Yes

  First Priority

• Mozzarella Sticks are golden brown and not burnt

  Yes

  First Priority

• There are no broken Mozzarella Sticks served in the order

  Yes

  First Priority

• Product is served in the correct vessel

  Yes

  First Priority

• Serving vessel is clean and free of grease or food debris

  Yes

  First Priority

Curly Fries

• Capture a picture of the finished product presentation prior to evaluating or disassembling

  Media

• Specialist receives correct product

  Yes

  Third Priority

• Curly Fries are served warm, 100120°F

  Yes

  Second Priority

• Curly Fries are portioned properly

  Yes

  First Priority

• Curly Fries are golden brown, crispy and not burnt

  Yes

  First Priority

• Product is served in the correct vessel

  Yes

  First Priority

• Serving vessel is clean and free of grease or food debris

  Yes

  First Priority

Pretzel Bites

• Capture a picture of the finished product presentation prior to evaluating or disassembling

  Media

• Specialist receives correct product

  Yes

  Third Priority

• Pretzel Bites are served warm, 100120°F

  Yes

  Second Priority

• Pretzel Bites are lightly buttered (no pooling in the bottom) and evenly coated, golden brown and adequately seasoned with salt

  Yes

  First Priority

• Cheese cup is served warm and placed inside the box (not sitting on top or on the side of container)

  Yes

  First Priority

• Pretzel Bites are portioned properly

  Yes

  First Priority

• Product is served in the correct vessel

  Yes

  First Priority

• Serving vessel is clean and free of grease or food debris

  Yes

  First Priority

General Product Evaluation

• All menu items ordered were available. Boneless Wings / Royal Bacon Brie / Big Bit Sampler / Caprese Flatbread/ Southwest Chicken Bowl/ Chopped Cobb Salad

  Yes

  First Priority

Section 5 Brand Standards Documentation

• Damage log is available for the previous day and is being filled out

  Yes

  Second Priority

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• Signature

  Sign