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Ecosure PX1504 Copy
Ecosure PX1504 Copy
May Liu

Ecosure PX1504 Copy

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Free Ecosure PX1504 Copy Checklist

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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.

LOBBY DRINK STATION

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

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)

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.

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

SIGN-OFF

  • Inspector's Name & Signature

  • GM/ACO Name & Signature

Ecosure PX1504 Copy
May Liu

Ecosure PX1504 Copy

Use this Template
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.

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