Food Safety 2021

Are walk-in Freezers and any other primary freezers at or Below 0℉?

Are all refrigerated Items In Code?(Primary Dates)?

Are Secondary shelf lives of all items held at room temperature properly marked and within their secondary shelve life? If not please mark what product is not in code.

Are left over foods discarded (including any shake /Sunday mix removed from heat treatment machine?

Are packages of food in storage including dry storage, refrigerators and freezers covered wrapped labeled, off the floor and away from walls and stored according to proper procedures?

Are all refrigerated units at or below 40℉ including/shake reservoir?

Are Secondary shelf lives of all refrigerated products held in refrigerators properly marked and being used within their secondary shelf lives? If Not please mark what product is out of date

Are Chemicals stored away from food and packaging?

Is the Pyrometer calibrated working correctly and is the probe clean and in good conditions?

Are Clear gloves worn for food preparation or ready yo eat foods at the sandwich prep table and salad prep table to prevent bare hand contact with any cooked or ready to eat foods?

Are non-food spill clean up procedures in place?

Is pest management program in place?

All door Gaps, under doors sealed? Review latest pest control report?

Are Blue disposable gloves or tongs being used to handle raw product including shell eggs, meat or poultry ?Is there a dedicated yolk breaker tool?

Appropriate measures taken to protect water and ice from foreign material ?Are water filters in date and ice machines free of build up?

Are all floors, walls, ceilings, and equipment in good repair not cracked or damaged and free of excessive build up? are floor drains functioning and not clogged?

Is The restaurant free of infestation and free from signs of an active pest infestation? Is the Restaurant Building adjoining Corral and areas within 10 feet from the building clear from animals or insects?

Are the internal temperatures of chicken products after cooking at or above 1650℉

Are the internal temperatures of shell eggs after cooking at or above 155℉?

Are Fish Filet Portions after cooking at or above 150℉?

Do internal temperatures of 10:1 beef patties after cooking at or above 155℉

Are fresh beef patties at or above 175℉ after cooking?

Do Internal temperatures of breakfast sausage patties at or above 155℉

Can managers demonstrate they have been trained on properly completing the procedures on the food safety daily checklist and can take corrective action when needed?

Is there warm running water at or at least 110℉and required supplies at all hand sinks including restrooms are they easy accessed by employees and only used for hand washing?

Sanitized Buckets contain towels and Chlorine sanitizer solution at the correct concentration checked with a chlorine test strip? Are all grill cloths and service area placed in soiled towel buckets not sitting around surfaces?

Are all in Use trays, utensils, prep table ,and utensil holders being washed and sanitized at least every 4 hours? Is there a system in place?

Does back sink and soap dispensers function properly (hot water) and all requires supplies? Does back sink contain sanitizer solution at the right concentration when checked with an appropriate test strip?

Are hands properly washed following hand washing system? Is there a system in place and being recorded?

All soiled raw wares that came in contact with raw fresh beef and or chicken washed and sanitized last and kept in a separate area away from other dishes?

Are all food , packaging, equipment, and all cleaning chemicals from approved sources?

Are all managers trained and certified in food safety trough servsafe or equivalent training course ? are all employees trained in food safety and can be verified?

Do managers understand employee illness symptoms and reportable illness causes for when an employee cannot be working ?

When reviewing the most recent health department inspection report, have all food safety violations noted corrected or a plan to correct?

Are at least 60 days of completed food safety checklists available and last 2 correctly completed monthly food safety procedures verifications available?

Are all Mc Flurry Mix-Ins kept in the orange containers with lids and dedicated spoon?

Are all crew wearing disposable gloves to handle all food items and transactions?

Are all crew wearing face mask appropriately covering nose and mouth?

Are all crew following proper spacing 6 feet to prevent Covid?

Are Plexiglass barriers being used appropriately?

Can all mangers provide proof of Covid-19 training?