Title Page
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Document No.
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Audit Title
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Manager on duty
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Conducted on
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Prepared by
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Location
ecodrill
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Select date
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Preformed by
Front boards
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Name of person on front boards
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No expired product in PHU's
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Cheese
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
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Lettuce (under boards)
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
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Tomatoes
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
-
Onions
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
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Onion rings
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
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Ham
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
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Sanitizer buckets
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No buns pre-sent in toaster
Specialty Boards
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Name of person on specialty board
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No expired product in PHU's
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Cheese
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
-
Lettuce
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
-
Tomatoes
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
-
Onions
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
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Fries have hold time
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Hold time
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Sanitizer buckets
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No buns pre-sent in toaster
Broiler
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Name of person on broiler
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3 compartment sink sanitizer
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Sanitizer buckets
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Blue tongs in walk in
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Metal tongs in meat well not touching anything
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All meat covered
Back Boards
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Tomato's (under board)
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
-
Sanitizer buckets
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Nothing In front of hand sink
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Hand washing sink stocked
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Dish drains cleaned
Drive thru
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Name of people on drive thru
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Teas timed (all 4)
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
-
Sugar timed
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Photo of sugar bucket time
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Smoothies and frappes in fridge are timed and not expired
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Creamer timed
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Expires when?
- Sunday
- Monday
- Tuesday
- Wednesday
- Thursday
- Friday
- Saturday
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Coffee timed
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Expired when?
- N/A
- No time
- Expired time
- 6:00 a
- 6:30 a
- 7:00 a
- 7:30 a
- 8:00 a
- 8:30 a
- 9:00 a
- 9:30 a
- 10:00 a
- 10:30 a
- 11:00 a
- 11:30 a
- 12:00 p
- 12:30 p
- 1:00 p
- 1:30 p
- 2:00 p
- 2:30 p
- 3:00 p
- 3:30 p
- 4:00 p
- 4:30 p
- 5:00 p
- 5:30 p
- 6:00 p
- 6:30 p
- 7:00 p
- 7:30 p
- 8:00 p
- 8:30 p
- 9:00 p
- 9:30 p
- 10:00 p
- 10:30 p
- 11:00 p
- 11:30 p
- 12:00 a
- 12:30 a
- 1:00 a
- 1:30 a
- 2:00 a
- 2:30 a
-
Shake spindle clean
Expediter
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Name of expediter
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Cookies timed
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Expires when
- Sunday
- Monday
- Tuesday
- Wednesday
- Thursday
- Friday
- Saturday
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Dining room Sanitizer Buckets
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Front counter sanitizer buckets
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Smoothie sanitizer buckets
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Hand washing sink properly stocked
Front Counter
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Name of front counter person
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Bathroom caddy set up properly
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Black gloves
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Restroom cleaner
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Yellow scrub brush
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Sanitizer
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Yellow cloth
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Glass cleaner
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Odor neutralizer
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Paper towels
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Yellow toilet brush
Manager
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Manager on duty
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Beef cookout
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Hand washing
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Kitchen
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Front
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Shake brushes clean
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Photo of shake brushes
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Walk in cooler temperature
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Walk on freezer temperature
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Manager signature
Criticals
Hand washing/hand sinks
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Paper towel dispensers are stocked and easily dispensed
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Approved antibacterial soap and hand dispensers are stocked and functioning
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Hand washing sink if free from obstruction
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Hand washing procedure executed properly
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Hands are washed when required
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Sinks stocked properly, hands washed correctly, and sinks free from obstruction.
Health Violations
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Health department inspection available and violations corrected
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Most current health inspection report available, follow up action documented, and all critical and non critical violations corrected.
Hot water
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The hand washing sink must meet a minimum of 100 degrees
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The non-hand washing sinks must meet a minimum of 110 degrees
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All washing sinks are functional
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All sinks meet hot water requirements and are in good repair
Temperature and quality checked
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Hot PHF must meet minimum of 140 degrees
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Temperature of product 1temperature of product 2
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Cold PHF's must meet a maximum of 40 degrees
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Temperature of shake mix
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Take the temperature of 3 PHF in the walk in cooler. If one does not meet target take the temperature of 2 more. Allow for a two degree variance
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Daily Planner for last 30 days
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If 4 or more day parts are missing temperature take the findings
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Calibrated thermometer
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Temperature control quality checks completed
Sanitizing
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Manager is able to demonstrate use of test strips
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3 compartment sink meets 50-200ppm
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Sanitizer bucket meets 50-200ppm
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Sanitizer solutions are in properly labeled approved containers
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Properly labeled buckets and bottles,no sanitizer strips available and not expired, all open stations have a sanitizer and test between 100-200ppm
Shake machine
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No build up in the carburetor tube
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All required brushes are present,clean and in good condition
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Green pack sanitizer is available
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Brushes are stored clean in a approved storage unit
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All brushes present, clean, stored properly. Spindle cleaned.
Approved product
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Approved poly or vinyl disposable gloves are in use
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All food, utensils, and packaging approved
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All chemicals present are found in the ABL
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Restaurants should only have red, blue, yellow, or green wipes present
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Approved black, elbow length disposable gloves are present
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Only approved product, food, packaging, and chemicals on use
Time control
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Hold times for PHF's on boards are not expired or without time
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Potentially hazardous foods marked with proper hold time and discarded when expired
Cross contamination
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Proper use of tongs
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Cooked and raw products are kept separate
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No mixing old product with new product. Lettuce, tomatoes, and onions
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Required tong available, cooked and raw kept separate, dirty and clean kept separate.
Pest activity
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Most recent pest control available and restaurant free of bugs and rodents
Cookouts
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No daypart cookouts are missed in a 30 day window
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Any temperature under the minimum 155F must be corrected
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Manager able to perform proper cookout procedure
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Beef cookouts preformed & recorded at least 3 times per day( 4times/day if open past 12am). Previous shifts cookouts completed, missed cookouts highlighted and initialed.
Other Critical Violations
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drainage back up
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Evidence of team members working while ill
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Food prep area is free from roof leaks
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Team member with uncovered sores
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Dented, rusted, swollen, or leaking cams marked "Do not use"
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No evidence of team member illiness, no cleaning products improperly labeled, only yellow tools in the restroom caddy, no drainage backup
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Manager Signature
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Inspectors Signature
