Food Safety Desert Venture.

1.1 MANAGER CERTIFICATION- RM and PIC have requested food Safety Certification

1.2 GENERAL POLICIES & KNOWLEDGE CHECK- All job aids, standards visible.PIC demonstrated knowledge of system.

1.3 HEALTH DEPARTMENT INSPECTION- All noted deficiencies and corrective action. PIC can demonstrate knowledge of health inspection procedures

1.4 FOOD SAFETY CHECKLIST- Daily Food Safety checklist complete, thermometer calibration complete.

2.1 ILLNESS- Food handle have no obvious signs. PIC demonstrate knowledge.

2.2 PERSONAL ITEMS- Eating, drinking etc, personal items are not allowed at the workstations

2.3 PERSONAL HYGIENE- All restaurants employees follow dress code

3.1 PEST CONTROL PREVENTION- RM effectively controlling pest activity. All doors and windows the outside are closed.

3.2 PEST PREVENTION- The restaurant is free of signs of pest activity.

4.1 HAND WASHING SINKS- sinks in kitchen areas available, working and properly set up.

4.2 HAND WASHING PROCEDURES- All employees are observed washing hands properly.

4.3 GLOVE USAGE- Employees are properly using gloves

5.1 RECEIVING- Evidence of food receiving to standard.

5.2 EXPIRED PRODUCTS- No expired products

5.3 USING APPROVED FOOD & BEVERAGES- PIC can describe the correct procedure.

6.1 FOOD & PACKAGING- Food storage over raw food.

6.2 CONTAMINATION:N FOOD & PACKAGING- Food & Packaging are free of contamination

6.3 WASING PRODUCE- Vegetables are washed before.

6.4 LIGHTING- All lights are clean & free of bugs.

7.1 FOOD THERMOMETERS- Food are visible and working, the employees can demosntrate how to calibrate

7.2 EQUIPMENT THERMOMETER & TEMPERATURES- Thermometers are by the doors

7.3 PRODUCT PREP TIME & TEMPERSTURES- TCS foods in walk-ins are under 41 F and freezer food maintain freezing temperature.

8.1 TPHC- Approved time as a TPHC

8.2 HOT HOLDING- TCS food are held at 135 F or above

9.1 COOKING- Requested cooking time procedures for TCS

9.2 FINAL FLIP & CHECK- JIB final flip visual check.

9.3 TEMPERATURE TAKING & COOKING TEMPERATURES- Employee can take the temperature of grill & food item w/o coaching. PIC has knowledge of internal cooking temperature.

10.1 CLEANING TOOLS- Mops, brooms are properly stored.

10.2 BACK FLOW DEVICES & PREVENTION- All device ( drain, air gap, vacuum) work properly to prevent back siphonage.

10.3 CONDITION: REFRIGERATORS & FREEZERS- Walk-in & POU are in good repair, leaks, water condensation, gaskets, fans, etc.

11.1 CLEAN: REFRIGERATORS & FREEZERS- Walk-in and POU are clean and free of odors.

11.2 WASTE RECEPTABLES- Waste indoors are present, durable, leak proof, maintained clean

12.1 CONDITION: EQUITMENT/SMALLWERES- Tools, utensils, are commercial grade and in good condition and minimize risk of physical contamination.

12.2 CLEAN: EQUIPMENT/ SMALLWERES- Tools, utensils smallwares, surface are cleaned and stored properly

12.3 ICE MACHINES: Ice Machine are clean inside & outside: in a good repair, backets and scoops are properly stored.

12.4 BEVERAGE DISPENSER- Beverage dispensert are clean and no mold buidup.

13.1 CHEMICALS LABELED- All chemecals containers are labeled.

13.2 DISH WASHING- 3 Compartment sink are properly maintained with soap/ sanitizing with hot and cold water being used and sanitize properly. Sanitizer strips are available.

13.3 SAMITIZER CONTAINERS- Sanitizer container are properly used, right amount.

13.4 APPROVED CHEMICALS- Only approved chemicals are present.

13.5 PIC BODILY FLUIDS CLEANUP- PIC can describe the right procedures to use it and when they have to be used.