4SUR2 food safety audits

• Conducted on

  Date

• Prepared by

• Location
  Address

FOOD SAFETY PROCEDURES VERIFICATION

• FS1 Required and approve supplies are at all hand washing sinks<br>

  Yes

  No

  N/A

• FS2 Hands are properly washed following hand washing procedures<br>

  Yes

  No

  N/A

• FS3 Blue Gloves are properly used for the handling of raw product<br>

  Yes

  No

  N/A

• FS3.5 Dedicated utensils are used for raw products (egg yolk break tool)<br>

  Yes

  No

  N/A

• FS4 Clear/White gloves worn for food prep of ready to eat foods.<br>

  Yes

  No

  N/A

• FS5 Sanitized towel buckets contain correct amount of sanitizer solution<br>

  Yes

  No

  N/A

• FS5.5 Check that sanitizer/ Quat strips are not expired<br>

  Yes

  No

  N/A

• FS6 UHC trays, grill utensils sanitized every 4 hours<br>

  Yes

  No

  N/A

• FS6 UHC trays, grill utensils sanitized every 4 hours<br>

  Yes

  No

  N/A

• FS8 Pyrometer with needle probe is calibrated and working<br>

  Yes

  No

  N/A

• FS9 Refrigerated products inside all units are below 40 degrees<br>

  Yes

  No

  N/A

• FS9.5 Each refrigerator, including BIM has a working thermometer<br>

  Yes

  No

  N/A

• FS10 Walk-in Freezer and any other freezer is at 0 degrees or lower<br>

  Yes

  No

  N/A

• FS11 Internal temperature of Filet O Fish portions is above 150 degrees<br>

  Yes

  No

  N/A

• FS12 Internal temperature of beef patties are above 155 degrees<br>

  Yes

  No

  N/A

• FS13 Internal temperature of chicken products are above 165 degrees<br>

  Yes

  No

  N/A

• FS14 Internal temperature of sausage is above 155 degrees<br>

  Yes

  No

  N/A

• FS15 Cooked round eggs have gelled yolks and temp is above 155 degrees<br>

  Yes

  No

  N/A

• FS16 Managers can demonstrate how to properly complete FS procedures in food safety checklist<br>

  Yes

  No

  N/A

• FS17 All Managers are certified through SERVE SAFE <br>

  Yes

  No

  N/A

• FS18 At least 60 days of correctly completed FS checklist are available<br>

  Yes

  No

  N/A

• FS19 At least the last two correctly FS Monthly Food Safety Procedures Verifications are available<br>

  Yes

  No

  N/A

• FS20 Open packages of food in storage are covered/wrapped and stored properly <br>

  Yes

  No

  N/A

• FS21 All refrigerated products are within code (within primary shelf life)<br>

  Yes

  No

  N/A

• FS22 Secondary shelf lives of refrigerated foods held at room temperature and in refrigerators<br> have secondary shelf lives clearly marked.<br>

  Yes

  No

  N/A

• FS23 Leftover heated foods are discarded<br>

  Yes

  No

  N/A

• FS24 Food Safety SOC training is done according to McDonald's standards<br>

  Yes

  No

  N/A

• FS25 Restaurant building, corral, and any area within 10 feet from building is free of infestation<br>

  Yes

  No

  N/A

• FS25.5 Pest management program and pest prevention steps and behaviors are in place<br>

  Yes

  No

  N/A

• FS26 Most recent health department inspection violations have been corrected<br>

  Yes

  No

  N/A

• FS27 All food, food packaging, and cleaning chemicals are from approved sources<br>

  Yes

  No

  N/A

• FS28 Chemicals are stored away from food and paper products/gloves used for food handling<br>

  Yes

  No

  N/A

• Off

  On

• Off

  On