Epic Wings - Food Safety Assessment

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Epic Wings - Food Safety Assessment
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FS 1.1 - Restaurant Manager and MIC (Manager in Charge) have required food safety certification

Can show current Restaurant Manager food protection management certification (Food Handlers Card, ServSafe or Equivalent).

FS 1.2 - Hand Washing SOP's and Procedure Demonstration.

Are hand washing SOP's located at all hand sinks? Is there a system or process in place to ensure proper hand washing?

FS 1.3 - Health Department Inspections

Most recent Health Department Inspection report available. Restaurant has addressed deficiencies noted in the inspection report.

FS 1.4 - Food Safety Checklist

Daily food safety checklist completed, thermometer has been calibrated, and corrective actions taken.

FS 2.1 - Illness

Food handlers have no obvious signs of illness and are not working when sick or with infected or open wounds.

FS 2.2 - Personal Items

Eating, drinking, smoking, gum-chewing, and personal items are not allowed at work stations and are kept separate from food and beverage areas.

FS 2.3 - Personal Hygiene

All restaurant employees follow dress code requirements
*Team members and their uniforms are clean and maintained - not soiled, in good condition and reasonably free of odors. *Fingernails must be no longer than the ends of the fingers, and must be clean, smooth, not artificial and not polished (unless gloves are worn and are in good repair) *Jewelry - No dangling jewelry, except earrings no longer than 1/2" below the earlobe. *No jewelry stones are allowed. Plain rings such as a wedding band are allowed. *Employees may not wear watches, bracelets or fitness tracking devices.

FS 3.1 - Pest Prevention

Restaurant Manager is effectively preventing pests.
*Pest control service reports available *Pest equipment present and functional *All doors and/or windows to the outside are maintained closed

FS 3.2 Pest Activity

Restaurant is free of signs of pest activity.

FS 4.1 - Hand Washing Sinks

Hand washing sinks in the kitchen area are available, accessible, working, and properly set up (paper towels and soap are stocked).

FS 4.2 - Hand Washing Procedures

All employees are observed washing hands properly and only in designated hand washing sinks.
1) Wet hands with 110 degree water, 2) Apply soap, 3) Scrub for 20 sec, 4) Rinse hands, 5) Dry hands with a paper towel, 6) Use your paper towel to turn off water.

FS 4.3 - Glove Usage

Employees are properly using disposable gloves
*No bare hand contact is allowed for ready to eat foods or raw proteins. *Team members do not have to wear glove when handling raw dough, if proper hand washing procedures are followed. *Gloves must be changed before starting another job and when dirty, torn or contaminated. *Gloves must be worn to cover bandages or band aids. *Hands must be washed in between glove changes.

FS 5.1 - Receiving

Temperatures, condition of product, receiving and storage of products to standard
*Take the following temps when receiving and log on the Food Safety Checklist: Chicken wings/tenders, liquid eggs, buttermilk (all must temp at

FS 5.2 - Expired Product

No expired product or ingredients are observed.

FS 5.3 - Using Approved Food & Beverages

All food & beverages are purchased from approved vendors

FS 6.1 - Storage: Food & Packaging

All food and packaging are adequately covered to avoid contamination, RTE foods are stored over raw foods.

FS 6.2 - Contamination: Food & Packaging

Food and packaging are free from sources of contamination.

FS 6.3 - Washing Produce

Vegetables are properly washed before use.

FS 6.4 - Lighting

Lighting is adequate and all lights are clean and properly shielded or shatterproof.

FS 7.1 - Food Thermometers

Food thermometers are available, operational and calibrated for accuracy. Employees can properly demonstrate proper use of the instrument and procedure for calibration.

FS 7.2 - Equipment Temperatures

Equipment is functioning properly, maintaining temperature below 41 degrees.

FS 7.3 - Product Time & Temperature

All TCS (Time/Temperature Controlled for Safety) foods in walk-ins and reach-in coolers are at a temperature of 40 degrees or below.

FS 8.1 - Cooking

Required cooking time procedures for TCS foods are followed.

FS 9.1 - Cleaning Tools

Mops, brooms and cleaning tools are properly stored in their designated area.

FS 9.2 - Back Flow Devices & Prevention

All devices (Drains, air gap, vacuum breaker, etc.) are installed and working properly to prevent back siphonage or standing water in floor sinks.

FS 9.3 - Condition: Refrigerators & Reach-ins

Walk-in and reach-ins are in good repair and condition. Units are free from water, leaks, condensation and have gaskets, shelving, fan and fan guards in good condition.

FS 10.1 - Clean: Refrigerators & Reach-ins

Walk-in and reach-ins are clean, dry, and free of odor. Fans and gaskets are clean.

FS 10.2 - Waste Receptacles

Waste receptacles indoors and outdoors, are present, durable, insect/rodent resistant, leak proof, lined and maintained clean.

FS 11.1 - Condition: Equipment/Smallwares/Utensils

Tools, utensils, smallwares and equpment are commercial grade and in good condition to ensure clean-ability and minimize risk of physical contamination.

FS 11.2 - Clean - Equipment/Smallwares/Utensils

Tools, utensils, smallwares, equipment and food-contact surfaces are cleaned and stored properly.

FS 11.3 - Ice Machines

Clean inside and out; in good repair, buckets and scoops are properly stored in a sanitary manner.

FS 11.4 - Beverage Dispensers (soda and beer taps)

Clean and free of soil and mold buildup (Including beer lines and taps)

FS 12.1 - Chemicals

All chemical containers are labeled (chemical inside container matches label)

FS 12.2 - Dish Washing

3-compartment sink is properly maintained, with appropriate soap/sanitizing agents and adequate hot and cold running water. Test strips are available to test sanitizer concentration.