Food Safety Checklist

I understand that if something is not in compliance, it needs immediate corrective action. I also understand that any short comings need to be brought to the attention of the TM(s) working that position. We will not see improvement if the only person making corrective action is the one completing this checklist.<br>

Are ALL hand washing sinks in both BOH clean? Are all units stocked properly? (soap, paper towels, trash bin, etc.) MEDIUM RISK

Is the BOH Ice Machine clean inside & out? Look for mold & mildew around spouts & any cracks & crevices where moisture accumulates. Is the scoop and holder clean and in good condition? Please only remove spouts if cleaning is required to reduce wear and tear. MEDIUM RISK

Are ALL cutting boards in good condition? (This includes both green and white cutting boards) MEDIUM RISK<br>

Is the lemon slicer stored clean and free of food residue? IMMEDIATE RISK<br>

Is the Hobart stand mixer and table clean and free of food residue? (if not in use) MEDIUM RISK<br>

Is the chicken slicing attachment to the Hobart stand mixer stored clean OR at dishwasher station? Turn attachment to raise the blade up and down to see if any food residue is still present. IMMEDIATE RISK<br>

Is the flour bin labeled with a date/time sticker? LOW RISK<br>

Are the floors, walls, and shelving of the walk-in cooler & freezer clean and in good condition? LOW RISK<br>

Are the door handles of both the walk-in cooler and freezer clean? LOW RISK<br>

Is anything stored directly on the floor? All items must be stored at least six inches off of the ground. LOW RISK<br>

Are the ceiling tiles and air return vent screens clean and free of dust and grease? LOW RISK<br>

Are all mops, brooms, and squeegees stored off the ground and hanging up? LOW RISK<br>

Are all chemicals in correct bottles and properly labeled? (Color of chemical matches color of bottle) LABEL MUST BE PRESENT * HIGH RISK<br>

Is the produce wash within proper concentration? Please use a test strip to check. IMMEDIATE RISK<br>

Is the sanitizer water in 3 compartment sink within proper concentration? Please use a test strip to check. IMMEDIATE RISK<br>

Are all racks used to store clean dishes and packaging in good condition and free of food residue, dust, and grease? LOW RISK<br>

Are clean dishes stored correctly? Containers should be upside down to allow for proper draining. Is wet stacking observed? If yes, please correct immediately and coach! IMMEDIATE RISK<br>

Are the food contact surfaces of prep areas properly cleaned and sanitized? IMMEDIATE RISK<br>

Are the lids of the prep table closed when not in use? HIGH RISK<br>

Is shelving above cold prep area clean and free of dust and debris? LOW RISK<br>

Are hard boiled eggs located on the bottom shelf of the prep table? Is the temperature below 40F? LOW RISK<br>

Is the milk & egg wash date labeled? Is the temperature at or below 40F? Is it stored on the bottom shelf of the cooler? MEDIUM RISK<br>

ALL cleaned and prepared lettuce should be stored inside of metal containers and properly date labeled. Are they in compliance? MEDIUM RISK<br>

What is the temperature of the sliced grilled chicken? If actively cooling, it may be stored uncovered or vented. Is it properly date labeled? HIGH RISK<br>

What is the temperature of the sliced spicy grilled chicken? If actively cooling, it may be stored uncovered or vented. Is it properly date labeled? HIGH RISK<br>

Do ALL opened packages bacon contain a date label? MEDIUM RISK<br>

Do ALL open cases of sausage contain a date label? MEDIUM RISK<br>

Is there a date label on the cartons of opened liquid egg products? MEDIUM RISK<br>

Are any of the nugget baskets or tiered basket damaged even in the slightest? (Look for bent metal & broken metal within baskets - if damaged let TEBO now immediately) MEDIUM RISK

Are the fry baskets in good condition? (Look for bent metal and/or broken metal - if observed, tell TEBO immediately) MEDIUM RISK<br>

Are the fry scoops cracked or broken? (If observed, tell TEBO immediately) MEDIUM RISK<br>

Are exterior of grills clean? Are grill deflector plates installed correctly? HIGH RISK<br>

Are the exterior of all pressure fryers clean? LOW RISK

Are the trays used for toasting buns clean and in good condition? MEDIUM RISK<br>

Is the shelving above the breading table clean and free of coater buildup and dust? Are clean RAW dishes stored correctly? Containers should be upside down to allow for proper draining. Is wet stacking observed? LOW RISK<br>

Are the outside of ALL thaw cabinets clean? (Doors, handles, foot pedals) LOW RISK<br>

Are the inside of ALL thaw cabinets clean? (Doors, shelving, walls, bottom) LOW RISK<br>

Do the raw chicken products located in the top of the breading table register between 33F - 40F? HIGH RISK<br>

Do all pans of fileted and/or marinated products in the chicken holding cabinet have both the 96 hour & 24 hour date labels present? (The 24 hour date label cannot exceed the 96 hour date label.)

Are the gaskets of all refrigeration/ freezer units in good condition? Are any torn or ripped? Do all gaskets seal properly? LOW RISK<br>

Are all BOH TM drinks stored in the designated area? Do all have a required lid and straw? LOW RISK<br>

Are ALL BOH employee personal items stored in designated areas? Food items must be stored in a labeled bin on the bottom shelf of the walk-in cooler. Not in low boys. All clothing and personal items must be stored away from food prep and storage areas. LOW RISK<br>