Title Page
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Store Number
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Conducted on
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Prepared by
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Manager On Duty
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Location
FSCC Audit
FOOD SAFETY ISSUES REQUIRING CLOSURE DECISION
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The following situations are considered serious food safety issues that require immediate remediation and in most cases require the restaurant to close pending full remediation. Contact your Above Restaurant Leader, Service Vendor and the Food Safety Support Line (800.542.4555) to report the issue and consult on restaurant closure decision.
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1. No running water and no approved alternative source available. [FSCC 10.6]
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2. No hot water (if it can’t be restored within 1 hour). [FSCC 10.1]
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3. Sewage in any part of the restaurant. [FSCC 10.5]
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4. No Electricity. [FSCC 6.10]
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5. No working toilet. [FSCC 10.3]
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6. Rodent, cockroach, or other pest infestation. [FSCC 9.1]
1. Required Documentation
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1.1 Most recent health department inspection report is available and corrective actions completed on all health department critical violations
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The current Health Inspection Report is not on file in the restaurant
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No evidence that corrective actions against any Health Authority critical non-conformances were completed
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1.2 All Managers leading shifts must have current Food Protection Manager Certification on file. Restaurant team must have appropriate food safety certification on file where required by local authority.
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Manager leading shift not certified.
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All managers who lead shifts not certified.
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Certificate not available.
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Certificate expired.
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Restaurant team missing local required Food Safety Certification.
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1.3 Current Pizza Hut Food Safety Checklist must be completed and retained.
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Not using the current and approved version of the Food Safety Checklist.
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Not completed properly.
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Not available.
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Not on file for 30 days.
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Falsification evident.
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No corrective action noted for non-compliance items.
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1.4 Current Pizza Hut Weekly Pest Walk Verification must be completed and retained.
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Not using the current and approved version of the Weekly Pest Walk.
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Not completed properly.
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Not available.
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Not on file for 30 days.
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Falsification evident.
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No corrective action noted for non-compliance items.
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1.5 Team Member Food Safety training records available and current.
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Not available.
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Not up to date.
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Not complete or record missing.
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Falsification evident.
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1.6 Pizza Hut Employee Health Standards are visibly posted.
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Not visibly posted.
2. Team Member Health & Hygiene Practices
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2.1 Team Member must not be observed working with symptoms of illness or infection.
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Evidence of Team Members experiencing symptoms of communicable disease, illness, or infection. This would include, but not limited to: sneezing or coughing excessively, sore throat with fever, fever, vomiting or nausea, diarrhea or loose stools (any change in normal bowel movements), light-colored feces, dark-colored urine (cola or tea-colored), jaundice (yellowish eyes or skin), exposed/infected or weeping pustular cuts or lesions on the face, neck, scalp, arms or hands, which cannot be adequately covered with a waterproof blue bandage.
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2.2 Team Members meet grooming and personal hygiene standards and practices.
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Team Member not clean.
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Hands and fingernails are not clean or don't meet standards.
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No hat, no visor with hairnet or no hairnet worn to effectively restrain hair when in food handling area (all of back of house).
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Facial hair does not meet grooming standard or health regulations.
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Team Member with a beard is not wearing a beard net in food production area.
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Watch or other jewelry on arms or hands, except plain ring such as a plain wedding band, worn when performing food handling duties.
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Religious or medical bracelets worn on the arms or hands.
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Eating or drinking, or evidence of eating or drinking observed in areas that are not designated for eating and drinking including chewing gum or drink cups without a lid and straw.
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Smoking or evidence of smoking or chewing tobacco observed in back of house.
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2.3 Disposable food handling gloves and blue bandages are available in the restaurant and used correctly.
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Food handling Team Members with bandaged hand is not wearing a disposable glove.
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Non-food handling Team Member with bandaged hand is not wearing a disposable glove.
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Gloves not worn when handling ready-to-eat foods to prevent bare hand contact.
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Gloves not worn over fingernail polish or acrylic nails when handling food.
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No gloves available.
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Unapproved gloves such as latex used.
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No blue bandages available.
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Blue bandages not used when necessary.
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Unsealed packaged of gloves not stores properly and exposed to possible contamination.
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2.4 Proper hand- washing procedures followed.
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Team Members not observed washing hands before handling(directly touching) food or touching a food contact surface after performing ANY of the following: Handling raw animal foods with bare hands, Handling unwashed whole produce (lemons, limes), Taking breaks, Handling money, Exiting the restroom and returning to their work station, Arriving to work, Coughing, sneezing, or using a disposable tissue, Cleaning tasks, Touching their face, hair, or clothing, Touching computer or phone, After tobacco use, eating, or drinking (unless cup is used once and discarded)
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Team Members not observed washing hands before putting on gloves. (Note: Team Members may change gloves and return to the same task without washing hands.)
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Gloves removed from hands then reused.
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Hands "washed" with gloves on.
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Team Members observed not washing hands with antibacterial soap.
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Team Members observed not rinsing hands after washing.
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Team Members observed not drying hands with a single-use paper towel after rinsing.
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Team Members observed not using hand sanitizer after drying hands.
4. Protection from Contamination
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4.1 Food and packaging are properly stored and in good condition; damaged or donated
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4.2 Utensils, smallwares and delivery pouches are properly cleaned, stored, air-dried, stored properly
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4.3 Cross contamination or conditions that could lead to cross contamination must not n Product other than Wings fryer items stored in the dedicated
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Wings freezer. cause a food safety contamination risk
5. Cleaning and Sanitation !
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5.1 Dish washing process set up and followed correctly, proper sanitizer concentration n Test strips are not readily available and in usable condition
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5.2 Equipment interior and exterior, exhaust hoods, and all shelving and prep tables when not in use
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5.4 Cleaning tools must be available and stored clean. function
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5.8 Gaskets on refrigeration, freezers, ice machines and hot holding units are clean and n Hot hold gasket in bad repair or needs replacing
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5.9 Lighting sources are properly shielded or have shatter proof bulbs in areas where 5
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5.10 Trash receptacles are available, sufficient capacity, clean, good condition and
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6. Product Procedures and Time-Temperature Control n Cold foods received from distributor during
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6.4 Foods must be cooked or heated to the proper internal cooking temperature to seam or severely dented is not segregated and marked ‘Do
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Not Use.’
©January 2022 - CONFIDENTIAL: Proprietary Property of Pizza Hut, LLC Franchisees are responsible for their own operations, employment policies and practices
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6.8 Frozen foods are thawed correctly. !
7. Equipment
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7.1 Cold holding and storage equipment temperature meets standard. or working thermometer not inside
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7.2 Hot holding and storage equipment temperature meets standard. or working thermometer not inside
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7.3 Three-compartment sink, prep sink, dishwasher or powersoak sink is working properly. not working
8. Chemicals
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8.1 Approved chemicals are properly labeled and stored, and handled correctly. 7
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9. Pest Control and Prevention n Presence of Roaches: any live roach anywhere
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Note: Pest standards apply to any storage shed used to securely pest issue in the restaurant regardless of location
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9.2 Pest control devices evident and installed, maintained properly; service is evident n Observation that individual other than approved Pest
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Management Professional is applying pesticides. not have an exterior bait station on its perimeter
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9.3 Pest activity is prevented through the elimination of harborage conditions and pests 8
10. Sewage and Plumbing
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10.1 Hot water ≥ 120°F is available in the kitchen as measured at any sink providing hot n Restaurant is operating incorrectly during a Boil Water
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Order.
