Title Page
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Conducted on
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Prepared by
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1. No bare or gloves are used to touch raw hamburger (meat tongs only) (CRITICAL)
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2. Employee does not use meat tongs to handle cooked ready to eat products (MAJOR)
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3. No bare or gloved hands are used to touch raw fish (MAJOR)
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4. Raw food does not cross contaminate Ready to Eat food or packing (MAJOR)
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5. Chemicals do not cross-contaminate food, packaging or tray liners (MAJOR)
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6. Meat tongs and sear tools are stored correctly and in separate pans. <br>Tools are changed every four (4) hours. (MAJOR)
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7. JIB raw egg handling procedure is correctly followed after cracking raw shell eggs. (MAJOR)
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8. No raw food is stored above or behind RTE food or packaging. (MINOR)
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9. No chemicals are stored above any food or packaging. (MINOR)
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10. Ring with stones, artificial fingernails, nails with nail polish or jewelry are covered by gloves.<br>If any of these items are worn by any employee, they must be covered by gloves when handling food. <br>If any of these items are worn by management and/or guest service employees, they must be covered <br>by gloves.(MINOR)<br>
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11. Spatulas, cutting boards, and knives are used and stored properly as defined in the IPP manual and in <br>FSC instructions # 23 Tools are washed, dried, sanitized and air dried. (MINOR)
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12. Iced tea liner at the self-serve station secured with a zip tie and the white tube trimmed. (MINOR)
TEMPERATURE CONTROL / FSC KNOWLEDGE
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13. Auditor performance a Food Safety Checklist review. (MAJOR)
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14. Employees can independently and without coaching demonstrate the correct procedure to take temperature of food and equipment. (MAJOR)
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15. Flat grill >325 F (MINOR)
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16. Storage refrigerator <41 F ( MINOR)
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17. POU Grill refrigerator <41 F (MINOR)
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18. Guest service refrigerator <41 F (MINOR)
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19. POU Fryer refrigerator < 41 F (MINOR)
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20. Regular Patty > 155 F (MINOR)<br>Employee must take five temperatures from each patty,and all must be 155* F or above. If critical temperature is not met (corrective action may include discarding product, correcting temperature of equipment, calling for equipment maintenance, taking meat temperature again).
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21. Jumbo Patty > 155 F (MINOR)<br>Same as #19
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22. Shake Mix < 41 F (MINOR)
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23. Natural Cheese on the Condiment Rail <41 F (MINOR)
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24. Rice > 135 F ( MINOR)
FINAL FLIP AND CHECK
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25. Final flip and visual check on all raw hamburger patties are performed correctly and consistently (no pink or red meat) juices must be clear before patty is removed from the grill. (CRITICAL)
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26. Raw eggs are cooked throughly and visually checked (yolks are solid not runny) (MAJOR)<br><br>
EMPLOYEE HEALTH AND HYGIENE
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27. No employees are ill (nauseous, vomiting, diarrhea or jaundice) (CRITICAL)
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28. Wounds are bandaged with a blue bandage and covered with a food handler gloves. (MAJOR)
QUALITY HAND-WASH
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29. Hands must be washed only at the hand wash sinks using soap. (CRITICAL)
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30. Hands are washed in running hot water. Hot water is available within 30 seconds. (MINOR)
WHEN TO WASH HANDS
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31. After using the restroom. (CRITICAL)
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32. At the beginning of their shift and after returning from break. (CRITICAL)
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33. After touching human body parts, i.e. face, head, or hair. (MAJOR)
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34. After coughing, sneezing, using a handkerchief or disposable tissues, or after using tobacco, eating or drinking. (MAJOR)
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35. After conducting a cleaning activity, handling dirty equipment, utensils or surface, touching a trash can or picking up any dropped food or items from the floor. (MAJOR)
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36. Before handling food and during food preparation as often as necessary to remove soil and to prevent cross-contamination. (MAJOR)
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37. Before putting on or changing food handler gloves. (MINOR)
HOURLY HAND WASH MANAGEMENT
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38. ALL EMPLOYEES inside the restaurant wash their hands within 15 minutes within 15 minutes of timer going off. (CRITICAL)
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39. The timer is always running and reset when it goes off. (MINOR)
GENERAL RISK
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40. The restaurant is free of any imminent health hazards while operating. (CRITICAL)
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41. The restaurant is free of any general health hazard while operating. (MAJOR)
MISCELLANEOUS
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42. Quat sanatizer in buckets at the correct strength (150-400 ppm) Minor
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43. There is one management employee assigned to the restaurant with a current/valid Food Safety Certification from an approved licensed provider. (MAJOR)
MISCELLANEOUS
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44. Is there a completed corrective action plan in the restaurant for any and all CRITICAL standard identified during previous food safety audit. (CRITICAL)
TIMERS/LABELS
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45. Restaurant is following and completing weekly dial thermometer calibration printed on the last page of the FSC book. (MINOR)
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46. Time as a Public Health Control (TPH) procedures are correctly followed for designated TPH foods. (MAJOR)<br>TPH foods include, non refrigerated shredded lettuce, iceberg lettuce, sliced tomatoes, and processed cheese at the <br>assembly and taco stations.<br>
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47. Shake machine spindle/sanitized water. Four hours hold time. (MINOR)
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Any combination of 6 points missed is a fail. Critical = 6, Major = 2, Minor = 1
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Notes:
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