EcoSure Inspection

Title Page

Site conducted
Conducted on
PIC
Location

High Risk

Steam Table: PIC should take product temperature (R1/M1, R2, V4, B1, C1, C4, CB3)
Critical: Hot holding must be >140F
Prep cooler: take temperature of meats at top and bottom shelf. Check green onions, cabbage, kale for temperature and opened egg cartons. Walk in cooler: take temperatures near door, on high shelf or from overfilled pans.
Critical: Cold holding must be <41F
Critical: No direct cross-contamination or adulterated food observed; Food from approved source
Critical: Employee health meets requirements. Employee showing symptoms (vomiting, excessive coughing or sneezing or diarrhea), open sores or wounds (should have blue bandage and gloves), COVID: glove usage and mask usage
Critical: Employee Health
Critical: Handwashing and hand sink supplies available. Handwashing for 20 secs and after each and every task. Exceptions: Employees working at the fryer/wok and fried rice/chow mein stations are allowed to touch fryer timers and walk-in cooler handles without a hand wash before returning to food handling.
Money handlers are allowed to serve customer food/handle food items without washing hands as long as not touching the food directly with their bare hands.
Critical: Handwashing
Critical: Pest Activity. HIGH-live or dead rodents inside the building, fresh droppings or gnaw marks present, fly activity (5 or more) and one or more live cockroaches are seen inside food area, egg cases or feces observed. LOW: old droppings, dead cockroaches inside the restaurant, live cockroaches and fly activity in non-food area
Critical: Pest Activity
Critical: Sanitizer available
Critical: Water available and hot water at sinks meets requirements
Critical: No sewage back up (toilets, drains, sinks)
Critical: At least one operable toilet for employee is present

Medium Risk

Proper thawing practices followed: thawing frozen items in cold running water
Verifying temperatures of C4, Must temp every piece
- Not covered in storage
• Improper cover being used
• Containers of food are double-stacked
• Not elevated 6"
• Food exposed to splash, dust or other contamination
• Produce not washed before prepared
• Using equipment on a trash can
• Food prepared in unapproved area
• Prep sink not washed between uses
• Wastewater disposed in a food prep sink
Food protected in storage and preparation. All stores and help food items are in closed containers or covered. Food must be stores at least 6".
Food separated/proper hierarchy in storage (from top to bottom: RTE food including eggs, BEEF, CHICKEN)
Bulk food items in dry storage properly name labeled (salt/sugar/flour/etc.) and prep item in walk-in cooler properly date labeled. (Cite if 2 or more total labeling issues are observed)
Hand sinks are operational, accessible, used for hand washing only and properly stocked with soap and paper towels. • Handsink is inoperable • Handsink inaccessible or filled with item (any item) • Pitchers or other items filled at the hand sink • Evidence of dumping in hand sink • Soap dispenser empty • No paper towels.
Proper employee food storage and proper eating/drinking/no chewing gum. • Drink without lid and straw • Drink/food in undesignated place • Eating or tasting is observed • Smoking / vaping • Employee chewing gum
Chemicals are approved and are properly stores and labeled: Example Violations include:
• An insecticide present.
• Unapproved food equipment lubricant used.
• Chemicals or cleansers on above foods in the storage areas.
• Sanitizer buckets within 12 in. of open food or above food prep/service counters.
• An unlabeled spray bottle in a janitorial cabinet.
• Paint containers in any food storage or handling area.
Chemicals are approved and are properly labeled and stored; No insecticides present.
Food contact items stores properly and clean. Picklist: MEDIUM RISK: Soda nozzles, ice machine, rice cabinet, bulk food and storage bin not clean • MEDIUM RISK: Scoop handle buried in food/ice • MEDIUM RISK: Bowl/utensil without a handle used to scoop food or left buried in food/ice • MEDIUM RISK: Raw meat portioning spoon not stored in weigh bowl and/or handle touching meat • LOW RISK: Utensil water <140/135ºF • LOW RISK: Pans wet nested (3 or more occurrences observed) • LOW RISK: Items stored under plumbing • LOW RISK: Dipper well off • LOW RISK: Single-use items not inverted (3 or more occurrences observed) • LOW RISK: Ice bucket not inverted • LOW RISK: Not elevated 6 inches • LOW RISK: Wedged utensils • LOW RISK: Food contact item stored on dirty surface • LOW RISK: Non-food contact surfaces are dirty (2 or more occurrence)
Proper ware washing procedures, including wash compartment solution temping at 110F when in active use

LOW RISK

Food packages and cans are in good condition; Damaged/spoiled products are segregated. (spoiled/mold), dented/swollen cans, damaged products not segregated.
Utensils/equipment food contact surfaces are in good repair; Wok station metal scrubbers properly maintained. Picklist: • Equipment is chipped or broken • Equipment is heavily rusted • Utensils are cracked, chipped or broken • Utensils are heavily rusted • Can openers are dull or metal shavings present • Cutting boards are heavily scratched/damaged and no longer appear easily cleanable • Metal scrubbers do not meet standards
Food and equipment thermometers provided and accurate; At least one thermometer present at grill. Picklist: • Not conspicuous • Not accurate • Not located at the grill • Improper use • Not NSF approved • Equipment thermometer missing or not functional
Wiping cloth properly used and stored. Picklist: • Wiping cloth not stored in sanitizer solution between uses • Wet wiping cloth used under cutting board • Cloths used for raw animal foods are not kept separate from other cloths • A wet wiping cloth used for surface cleaning is used to wipe edges of plates in service • An unsanitary dry towel is used • Sponges used in place of towels • Sanitizer solution and/or wiping cloths have food debris and/or visible soil
Employee personal hygiene and cleanliness - fingernails maintained, hair restrained, acceptable jewelry and clean uniforms. Examples of Violations include: • Personnel preparing food are wearing acrylic nails or nails are not trimmed and no gloves are worn. • Employees preparing food are wearing bracelets or a long, dangling necklace. Picklist: • Missing hair restraints (hair net or hat) • Soiled apron/uniform • Fake or painted nails without gloves when handling food • Jewelry on hands and arms • Dangling jewelry
Personal items (non-food) properly stored and dressing room/lockers properly maintained
Floors, walls, ceilings are cleanable, clean, and in good repair (cite if 2 or more non-compliant observed) Picklist: • Floors in poor condition • Unclean floors • Standing water on floors • Unclean floor drains • Baseboards in poor condition • Unclean baseboards • Walls in poor condition • Unclean walls • Ceiling in poor condition • Unclean ceilings • Vents in poor condition • Unclean vents • Inappropriate flooring used in food areas (carpet, cardboard on floors, vinyl tiles, etc.) • Other
Sinks properly maintained and plumbing fixtures functional. Picklist: • Not clean • Clogged/slowly draining • Deteriorated caulking at wall and handsink junction • Metered faucet does not stay on for required time • Leaking fixture/faucet • Leaking drain pipe • Drain pipe not secure, poor installation
Hood properly maintained clean and in good repair with no missing components and filter baffles properly positioned; Hood turned on when required and installed above gas rice cooker (if present). Picklist: • Vents/exhaust hoods are damaged • Vents/exhaust hoods have excessive visible build-up • There are gaps between filter baffles • Filter baffles are installed horizontally • Missing or overflowing grease collection cups • Hood turned off while cooking • Gas rice cooker not installed under hood
All lighting sources properly shielded or shatter-proof and functioning in areas where food, service utensils and equipment are stored or prepared. Lighting is adequate. Light fixtures are clean. Picklist: (cite if 2 are non-compliant occurrences) • Missing or broken light shield/endcap • Burned out light bulbs • Unclean light fixtures
Janitorial supplies/ equipment/ tools properly maintained and stored. Picklist: (cite 2 or more non-compliant occurrences). • Cleaning tools in poor condition that will impede effective cleaning • Cleaning tools improperly stored to prevent contamination of food/food contact items • Mops not stored to allow effective drying
Pest activity prevented through proper sealing of outer openings; Air curtain functional (if present). Picklist: • Outer door at the bottom has a gap greater than ¼ • Doors open • Windows open with no screen • Damaged screens and no other protective barrier • Inadequate air curtain
Restrooms facilities (not shared) clean, properly maintained and in good repair; Toilet tissue present and loaded in dispenser; and, required trash can present. EXCEPTION: Do not assess shared restrooms (ex. mall location). Picklist: • Restroom facilities unclean • Toilet not secured to wall or floor • Seat cracked • No toilet tissue / not loaded into dispenser • Damaged toilet paper / towel / soap dispenser • Damaged sink • Missing required trash can • Other
Toilet room doors are self-closing