Title Page

  • Store Number

  • Conducted on

  • Manager

  • Prepared by

  • Location

ASSOCIATES

  • Open wound is covered with Band-aid and disposable glove.

  • Must wash hands before starting/returning to work, when switching tasks and after touching body, eating or drinking.

  • Handsink for hand washing ONLY, no dumping evidence

  • All associates must have hair restraint.

  • Must wear non-slip/oil resistant shoes and Safety Belt(Risk Management Violation)

  • Must be in good health; No unprotected coughing or sneezing, discharge from eyes, nose or mouth.

  • May only eat/drink in designated areas.

  • Drinks MUST be store in disgnated area with lid AND straw.

FACILITY

  • Restaurant MUST have hot water.

  • Toilets, drains and sinks must not being overflowing or backing up.

  • Sanitizer and sanitizer test strips MUST be availble inside the store.

  • NOTHING on the floors, including no water.

  • Must be NO rodent or pest activity/droppings.

  • Flies cannot be touching food or food contact surfaces.

  • All handsinks are functional, accessible and fully stocked with paper towles and hand soap.

  • Only approved chemicals can be used and MSDS must be present everywhere in the store

  • Trash bins must not be overflowing. (Lobby, Patio, Restroom and Kitchen)

  • Dumpster Area is clean and covered at ALL times. Doors must be closed.

  • All drains must be clean. Drains must have at least 1 inch air gap.

  • All doors must have working door sweep attached and in good condition.

  • All vents on ceiling must be clean and free of dust.

  • Floors must be clean and free of debris and water.

LOCKER ROOM

  • No personal item on shelf

  • No food or drink on shelf

  • All products has to be stored 6 inches above ground

Drink Station

  • All employee cup has lid and straw, NO Build-in straw

Hand Sinks

  • Hand Wash only, with soap and towels , no evidence of dumping

MOP STATION

  • Mop bucket must be left empty after each use. No standing water.

  • All chemicals are labeled, and covered

  • All cleaning equipment must be hung off the floor: Brooms, Dust Pans, Mops, Deck Brush etc.

BEVERAGE STATION AND ICE MACHINE

  • Ice Dispenser/Machine must be clean and free of mold/ finger print

  • No scoop buried in Ice

  • Ice scoop and containers has no water and debris

  • Utensils must be placed handle UP.

WALK-IN FREEZER

  • ALL PRODUCT MUST BE HELD AT 41 DEGREES OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.

  • All product must be stored at least 6 inches off the ground. Nothing on the floors.

  • All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.

  • All containers must be in good condition with day dots and approved lids. No cracked lids or containers.

  • Shelves and Gasket must be clean and free of build-up, mold and food debris.

  • Lights must be fully working and protected by a light shield. Must be in good condition.

  • Fan cover must be clean and no dust, mold or any other build up.

  • Air curtain must fully cover the doorway and is cleaned and in good condition.

DRY STORAGE

  • ALL ITEMS MUST BE STORED AT LEAST 6 INCHES FROM THE GROUND. NOTHING STORED ON FLOOR.

  • Rice cart LABELED and No cracked containers/lids, no debris at all, no measurements cup

  • Sugar/brown rice/ k-starch cart LABELED and No cracked containers/lids, no measurements cup/ no debris at all

  • No dented cans.

  • No food left in microwave more than 2 minutes (after done) temp below 129 (high) temp 130-140 (med)

PREP AREA

  • ALL FOOD MUST BE PREPARED IN 2 Comparament Prep Sink. NO Tray can be wash here

  • PREP SINKS MUST BE WASHED, RINSED AND SANITIZED BEFORE AND AFTER EACH USE.

  • ALL PRODUCE IS WASHED BEFORE PREPPING.

  • FOOD PROCESSOR MUST BE CLEANED AFTER EACH USE, NO FOOD DEBRIS. MUST BE COVERED WHEN NOT IN USE.

  • CABBAGE CAN ONLY BE OUT FOR MAXIMUM 2 HOURS.

  • Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under RUNNING water below 70 degree

  • Cut gloves WITH disposable gloves MUST be used while using knife and food processor.

  • Cutting boards must be cleaned and sanitized after each use. NO Build up. Use Approved Slip Mat

  • Sugar, K-Starch, and Rice cart must be clean at all times, including metal lids. No measure cups inside.

  • Knives must be cleaned after each use and stored in a CLEAN knife rack. No debris or build-up.

  • No personal item on prep shelf

DISH WASHING STATION

  • Nothing on the floor. All product must be stored at least 6 inches off the ground.

  • Used Cabbage slicer stored under clean dishes

  • Used veggie chopper stored under clean dishes

  • 1st Sink must reach 110 when actively dish washing, clean soapy water

  • 2nd Sink clean and no debris

  • 3rd sanitizer at 200- 300ppm

  • Dirty dishes must be stored below clean dishes.

  • ALL dishes must air dry and not stored wet. (Make sure NO Wet nesting)

  • ALL dishes must be stored upside down.

  • ALL clean utensils and containers must be free of debris/day dot residue/build-up.

  • Shelves must be clean and free of build-up, mold and food debris.

WALK-IN COOLER

  • ALL PRODUCT MUST BE HELD AT 41 DEGREES OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.

  • All products must be stored at least 6 inches off the ground. Nothing on the floors.

  • Overnight rice reach below 41, has lid and date dot

  • Kale and cabbage temp 41 below

  • All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.

  • Washed/cut produce must be stored above unwashed produce.

  • All containers must be in good condition with day dots and approved lids. No cracked lids or containers.

  • Employees food needs to be stored in approved containers with lids and day dots at the bottom shelves.

  • Shelves must be clean and free of build-up, mold and food debris.

  • Lights must be fully working and protected by a light shield. Must be in good condition.

  • Fan cover must be clean and no dust, mold or any other build up.

  • Air curtain must fully cover the doorway and is cleaned and in good condition.

  • Door handle is clean and no build-up. Door gasket must be in good condition.

  • No dented cans or damaged containers.

TERIYAKI GRILL

  • FINAL COOK TEMP MUST REACH 165 DEGREES OR ABOVE.

  • After touching the trash can next to the grill, must wash hands

  • MUST have dedicated thermometer at the station.

  • Chicken MUST be temped in four different places per piece prior to serving.

  • Grill MUST be scraped clean after every use.

  • Chicken Weight Presses and Equiptments and containers MUST be cleaned every two hours.

RICE CABINET AND RICE COOKERS

  • ALL RICE MUST BE HELD AT 140 DEGREES OR ABOVE. TEMP PAN CLOSEST TO BOTTOM OF CABINET.

  • No overnight C1 or Rice (reheating)

  • PROPER COOLING PROCEDURE MUST BE FOLLOWED. No over -pan rice, rice reaches 41 before add lids

  • Place an empty pan at top shelf as roof to catch condensation

  • Rice Cabinet gaskets must be clean and in good condition.

  • Rice Cabinet must be cleaned nightly and free of food debris, new HOT water added daily.

  • Rice cooker pot, Fork and Scoop are cleaned after each batch.

  • Rice is not overfilled, not touching the pan above

REACH-IN COOLERS AND FREEZERS

  • cabbage, and kale held at 41 degrees or less (42-59 medium/ 60 above high)

  • ALL COLD ITEMS MUST BE HELD AT 41 DEGREES OR LESS. FROZEN ITEMS MUST BE HELD AT 32 DEGREES OR LESS.

  • ALL Reach-ins have a hanging thermometer.

  • Gaskets must be clean and in good condition.

  • All items must have day dot, not exceeding 3 days.

  • Weight scales are clean and free of debris.

  • Raw meat scoops and bowls must be cleaned every 2 hours. Scoops MUST be stored in bowl.

  • Chili and garlic oil has cover/ label/ date dot

  • All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.

  • No drinking cup

  • Chicken egg roll has a lid

FRYERS

  • ALL Deep Fried Items, MUST Be Cook Right Away, TEMP OF 165 DEGREES OR ABOVE.

  • NOTE: Fryer Temp must be set to 350 degrees. (Fryer items 126⁰- 139⁰ - Medium, under 129⁰ - High)

  • Front of house to cook fry appetizer items, must wear gloves

  • Fryer baskets are in good working condition.

  • Unit is clean and free of oil build-up, including inside the fryer door and under the fryer.

COOKING RANGES

  • ALL FOOD MEETS FINAL COOK TEMP OF 165 DEGREES OR HIGHER.

  • Wash hand before enter cooking range

  • Reheating overnight rice to 165

  • All condiments on cook line must be labled (sauce cart / salad oil/ chow meim station)

  • Handsink for hand washing ONLY, no dumping evidence

  • All cooking surfaces must be cleaned after each use, no food debris or build up on wok ranges. Grease build up under the cook line

  • Towels at cooking range MUST be dry at all times.

  • All hoods and vents, light covers and ansul tip covers/stems but be clean at all times. NO hood filter gaps greater than 1 inch.

  • Must use new metal scrubbies every day.

STEAM TABLE

  • ALL HOT FOOD MUST BE HELD AT 140 DEGREES OR HIGHER, STIR EVERY 10 MINUTES. (Medium:130- 139⁰, High:under 129⁰)

  • Time control is not expired, falsifying is High

  • TEMP LOGS ARE FILLED OUT 3 TIMES PER DAY AND NOT FALSIFIED.

  • Sanitizer towels MUST be stored in Sanitizer bucket when not in use.

  • R2/R3 scoop, C4 and holder must be cleaned every 2 hours.

  • C4 knife and cutting board must be cleaned every 2 hours.

  • Serving spoon/tongs handles are NOT buried/touching in food.

  • All food containers, lids and Serving Spoons need to be face down (To go boxes, panda bowls, 9 inch plates)

DT AREA

  • Rice warmer 140 above (130-140 medium, 129 or below high)

  • DT time control is not expired, falsifying is High

  • DT steam table food temp 140 above (130 - 140 medium, 129 below High)

  • Nozzles has no build up

  • Handsink for hand washing ONLY, no dumping evidence

  • Sanitizer buckets change every 2 hours or needed, reach 200-300ppm. ONE towel ONLY

  • DT ice holder clean with no mold/ free of debris

  • DT ice scoop and containers free of debris

  • DT plastic utensil All face down

  • All food containers, lids and Serving Spoons need to be face down (To go boxes, panda bowls, 9 inch plates)

  • No drinking cup

LOBBY DRINK STATION

  • Soda and Ice Tea nozels must be cleaned daily and free of build-up mold.

RESTROOMS

  • TOILETS MUST BE WORKING AND NOT CLOGGED OR BACKING UP.

  • Toilet paper, hand towels and hand soap must be fully stocked. DO NOT PLACE EXTRA ROLLS ON DISPENSER.

  • No broken tiles

  • Hand towel and soap dispenser must be in good condition.

SIGN-OFF

  • Inspector's Name & Signature

  • GM/ACO Name & Signature

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