Title Page
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Store Number
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Conducted on
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Manager
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Prepared by
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Location
ASSOCIATES
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Open wound is covered with Band-aid and disposable glove.
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Must wash hands before starting/returning to work, when switching tasks and after touching body, eating or drinking.
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Handsink for hand washing ONLY, no dumping evidence
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All associates must have hair restraint.
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Must wear non-slip/oil resistant shoes and Safety Belt(Risk Management Violation)
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Must be in good health; No unprotected coughing or sneezing, discharge from eyes, nose or mouth.
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May only eat/drink in designated areas.
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Drinks MUST be store in disgnated area with lid AND straw.
FACILITY
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Restaurant MUST have hot water.
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Toilets, drains and sinks must not being overflowing or backing up.
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Sanitizer and sanitizer test strips MUST be availble inside the store.
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NOTHING on the floors, including no water.
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Must be NO rodent or pest activity/droppings.
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Flies cannot be touching food or food contact surfaces.
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All handsinks are functional, accessible and fully stocked with paper towles and hand soap.
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Only approved chemicals can be used and MSDS must be present everywhere in the store
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Trash bins must not be overflowing. (Lobby, Patio, Restroom and Kitchen)
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Dumpster Area is clean and covered at ALL times. Doors must be closed.
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All drains must be clean. Drains must have at least 1 inch air gap.
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All doors must have working door sweep attached and in good condition.
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All vents on ceiling must be clean and free of dust.
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Floors must be clean and free of debris and water.
LOCKER ROOM
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No personal item on shelf
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No food or drink on shelf
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All products has to be stored 6 inches above ground
Drink Station
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All employee cup has lid and straw, NO Build-in straw
Hand Sinks
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Hand Wash only, with soap and towels , no evidence of dumping
MOP STATION
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Mop bucket must be left empty after each use. No standing water.
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All chemicals are labeled, and covered
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All cleaning equipment must be hung off the floor: Brooms, Dust Pans, Mops, Deck Brush etc.
BEVERAGE STATION AND ICE MACHINE
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Ice Dispenser/Machine must be clean and free of mold/ finger print
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No scoop buried in Ice
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Ice scoop and containers has no water and debris
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Utensils must be placed handle UP.
WALK-IN FREEZER
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ALL PRODUCT MUST BE HELD AT 41 DEGREES OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.
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All product must be stored at least 6 inches off the ground. Nothing on the floors.
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
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All containers must be in good condition with day dots and approved lids. No cracked lids or containers.
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Shelves and Gasket must be clean and free of build-up, mold and food debris.
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Lights must be fully working and protected by a light shield. Must be in good condition.
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Fan cover must be clean and no dust, mold or any other build up.
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Air curtain must fully cover the doorway and is cleaned and in good condition.
DRY STORAGE
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ALL ITEMS MUST BE STORED AT LEAST 6 INCHES FROM THE GROUND. NOTHING STORED ON FLOOR.
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Rice cart LABELED and No cracked containers/lids, no debris at all, no measurements cup
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Sugar/brown rice/ k-starch cart LABELED and No cracked containers/lids, no measurements cup/ no debris at all
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No dented cans.
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No food left in microwave more than 2 minutes (after done) temp below 129 (high) temp 130-140 (med)
PREP AREA
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ALL FOOD MUST BE PREPARED IN 2 Comparament Prep Sink. NO Tray can be wash here
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PREP SINKS MUST BE WASHED, RINSED AND SANITIZED BEFORE AND AFTER EACH USE.
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ALL PRODUCE IS WASHED BEFORE PREPPING.
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FOOD PROCESSOR MUST BE CLEANED AFTER EACH USE, NO FOOD DEBRIS. MUST BE COVERED WHEN NOT IN USE.
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CABBAGE CAN ONLY BE OUT FOR MAXIMUM 2 HOURS.
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Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under RUNNING water below 70 degree
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Cut gloves WITH disposable gloves MUST be used while using knife and food processor.
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Cutting boards must be cleaned and sanitized after each use. NO Build up. Use Approved Slip Mat
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Sugar, K-Starch, and Rice cart must be clean at all times, including metal lids. No measure cups inside.
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Knives must be cleaned after each use and stored in a CLEAN knife rack. No debris or build-up.
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No personal item on prep shelf
DISH WASHING STATION
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Nothing on the floor. All product must be stored at least 6 inches off the ground.
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Used Cabbage slicer stored under clean dishes
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Used veggie chopper stored under clean dishes
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1st Sink must reach 110 when actively dish washing, clean soapy water
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2nd Sink clean and no debris
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3rd sanitizer at 200- 300ppm
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Dirty dishes must be stored below clean dishes.
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ALL dishes must air dry and not stored wet. (Make sure NO Wet nesting)
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ALL dishes must be stored upside down.
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ALL clean utensils and containers must be free of debris/day dot residue/build-up.
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Shelves must be clean and free of build-up, mold and food debris.
WALK-IN COOLER
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ALL PRODUCT MUST BE HELD AT 41 DEGREES OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.
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All products must be stored at least 6 inches off the ground. Nothing on the floors.
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Overnight rice reach below 41, has lid and date dot
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Kale and cabbage temp 41 below
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
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Washed/cut produce must be stored above unwashed produce.
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All containers must be in good condition with day dots and approved lids. No cracked lids or containers.
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Employees food needs to be stored in approved containers with lids and day dots at the bottom shelves.
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Shelves must be clean and free of build-up, mold and food debris.
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Lights must be fully working and protected by a light shield. Must be in good condition.
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Fan cover must be clean and no dust, mold or any other build up.
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Air curtain must fully cover the doorway and is cleaned and in good condition.
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Door handle is clean and no build-up. Door gasket must be in good condition.
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No dented cans or damaged containers.
TERIYAKI GRILL
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FINAL COOK TEMP MUST REACH 165 DEGREES OR ABOVE.
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After touching the trash can next to the grill, must wash hands
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MUST have dedicated thermometer at the station.
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Chicken MUST be temped in four different places per piece prior to serving.
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Grill MUST be scraped clean after every use.
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Chicken Weight Presses and Equiptments and containers MUST be cleaned every two hours.
RICE CABINET AND RICE COOKERS
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ALL RICE MUST BE HELD AT 140 DEGREES OR ABOVE. TEMP PAN CLOSEST TO BOTTOM OF CABINET.
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No overnight C1 or Rice (reheating)
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PROPER COOLING PROCEDURE MUST BE FOLLOWED. No over -pan rice, rice reaches 41 before add lids
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Place an empty pan at top shelf as roof to catch condensation
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Rice Cabinet gaskets must be clean and in good condition.
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Rice Cabinet must be cleaned nightly and free of food debris, new HOT water added daily.
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Rice cooker pot, Fork and Scoop are cleaned after each batch.
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Rice is not overfilled, not touching the pan above
REACH-IN COOLERS AND FREEZERS
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cabbage, and kale held at 41 degrees or less (42-59 medium/ 60 above high)
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ALL COLD ITEMS MUST BE HELD AT 41 DEGREES OR LESS. FROZEN ITEMS MUST BE HELD AT 32 DEGREES OR LESS.
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ALL Reach-ins have a hanging thermometer.
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Gaskets must be clean and in good condition.
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All items must have day dot, not exceeding 3 days.
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Weight scales are clean and free of debris.
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Raw meat scoops and bowls must be cleaned every 2 hours. Scoops MUST be stored in bowl.
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Chili and garlic oil has cover/ label/ date dot
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
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No drinking cup
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Chicken egg roll has a lid
FRYERS
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ALL Deep Fried Items, MUST Be Cook Right Away, TEMP OF 165 DEGREES OR ABOVE.
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NOTE: Fryer Temp must be set to 350 degrees. (Fryer items 126⁰- 139⁰ - Medium, under 129⁰ - High)
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Front of house to cook fry appetizer items, must wear gloves
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Fryer baskets are in good working condition.
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Unit is clean and free of oil build-up, including inside the fryer door and under the fryer.
COOKING RANGES
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ALL FOOD MEETS FINAL COOK TEMP OF 165 DEGREES OR HIGHER.
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Wash hand before enter cooking range
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Reheating overnight rice to 165
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All condiments on cook line must be labled (sauce cart / salad oil/ chow meim station)
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Handsink for hand washing ONLY, no dumping evidence
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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
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Towels at cooking range MUST be dry at all times.
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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.
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Must use new metal scrubbies every day.
STEAM TABLE
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ALL HOT FOOD MUST BE HELD AT 140 DEGREES OR HIGHER, STIR EVERY 10 MINUTES. (Medium:130- 139⁰, High:under 129⁰)
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Time control is not expired, falsifying is High
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TEMP LOGS ARE FILLED OUT 3 TIMES PER DAY AND NOT FALSIFIED.
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Sanitizer towels MUST be stored in Sanitizer bucket when not in use.
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R2/R3 scoop, C4 and holder must be cleaned every 2 hours.
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C4 knife and cutting board must be cleaned every 2 hours.
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Serving spoon/tongs handles are NOT buried/touching in food.
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All food containers, lids and Serving Spoons need to be face down (To go boxes, panda bowls, 9 inch plates)
DT AREA
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Rice warmer 140 above (130-140 medium, 129 or below high)
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DT time control is not expired, falsifying is High
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DT steam table food temp 140 above (130 - 140 medium, 129 below High)
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Nozzles has no build up
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Handsink for hand washing ONLY, no dumping evidence
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Sanitizer buckets change every 2 hours or needed, reach 200-300ppm. ONE towel ONLY
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DT ice holder clean with no mold/ free of debris
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DT ice scoop and containers free of debris
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DT plastic utensil All face down
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All food containers, lids and Serving Spoons need to be face down (To go boxes, panda bowls, 9 inch plates)
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No drinking cup
LOBBY DRINK STATION
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Soda and Ice Tea nozels must be cleaned daily and free of build-up mold.
RESTROOMS
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TOILETS MUST BE WORKING AND NOT CLOGGED OR BACKING UP.
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Toilet paper, hand towels and hand soap must be fully stocked. DO NOT PLACE EXTRA ROLLS ON DISPENSER.
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No broken tiles
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Hand towel and soap dispenser must be in good condition.
SIGN-OFF
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Inspector's Name & Signature
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GM/ACO Name & Signature
