Title Page
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Conducted on
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Prepared by
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Location
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Personnel
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Results
Criticals
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The restaurant is free of imminent health hazards while operating
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No bare or gloved hands are used to touch raw hamburger ( Meat tongs only)
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Final Flip and visual check on hamburger and raw shell eggs. White spatula: meat. Yellow spatula: eggs
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No employees are ill
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Hands washed within 15 minutes of timer going off
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Hands washed at hand sinks only using soap
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Hands washed after using the restroom, beginning their shift and after breaks
Majors
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Hamburger tongs are not used to handle RTE products
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No bare or gloved hands touch raw fish
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Raw food does not cross-contaminate RTE product or packaging
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Chemicals do not cross-contaminate food, packaging, or tray liners
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Meat tongs & sear tools are stored and used properly
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After touching human body parts, i.e. face, head & hair
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Hands washed after coughing, sneezing, smoking, eating or drinking
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Hands washed after conducting cleaning activities
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Wounds are bandaged and covered with a blue bandage and glove
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One PIC is assigned per shift with valid FS certificate
Minor
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Bread on floor
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Grill reaches temp >325F Clamshell Top Platens >410F & Surface >285F
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POU temps <41F
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Sanitizer buckets strength (150-400ppm)
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Dishwashing sink dispenser (150-400ppm)
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No raw product stored above RTE food or packaging
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No jewelry, artificial nails or nail polish. If worn by management or employees, then gloves must be worn
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Shake temp <41F
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Natural Cheese on rail <41F
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Jumbo Patty >155F
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Rice >165F
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Before putting on or changing gloves
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Hot water available within 30 seconds
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Timers are running & set properly
Misc.
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Handwash stations stocked and accesible
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All stored food is labeled, rotated and protected
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Tools, utensils and smallwares and clean, sanitized and in good condition
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Equipment is clean, sanitary and in good condition
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The facility is clean and in good condition
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No evidence of pest infestation
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No puddles/standing water or backed up drains
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Fully stocked bodily fluid clean up kit
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