Title Page
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Conducted on
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Location
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Store Number
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PIC
Section 1. General
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1.1 MANAGER CERTIFICATION- RM and PIC have requested food Safety Certification
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1.2 GENERAL POLICIES & KNOWLEDGE CHECK- All job aids, standards visible.PIC demonstrated knowledge of system.
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1.3 HEALTH DEPARTMENT INSPECTION- All noted deficiencies and corrective action. PIC can demonstrate knowledge of health inspection procedures
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1.4 FOOD SAFETY CHECKLIST- Daily Food Safety checklist complete, thermometer calibration complete.
Section 2. Employee Health & Hygiene
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2.1 ILLNESS- Food handle have no obvious signs. PIC demonstrate knowledge.
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2.2 PERSONAL ITEMS- Eating, drinking etc, personal items are not allowed at the workstations
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2.3 PERSONAL HYGIENE- All restaurants employees follow dress code
Section 3. Pest Control
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3.1 PEST CONTROL PREVENTION- RM effectively controlling pest activity. All doors and windows the outside are closed.
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3.2 PEST PREVENTION- The restaurant is free of signs of pest activity.
Section 4. Handwashing/hand sink
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4.1 HAND WASHING SINKS- sinks in kitchen areas available, working and properly set up.
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4.2 HAND WASHING PROCEDURES- All employees are observed washing hands properly.
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4.3 GLOVE USAGE- Employees are properly using gloves
Section 5. Food Receiving & Storage
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5.1 RECEIVING- Evidence of food receiving to standard.
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5.2 EXPIRED PRODUCTS- No expired products
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5.3 USING APPROVED FOOD & BEVERAGES- PIC can describe the correct procedure.
Section 6. Contamination Prevention
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6.1 FOOD & PACKAGING- Food storage over raw food.
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6.2 CONTAMINATION:N FOOD & PACKAGING- Food & Packaging are free of contamination
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6.3 WASING PRODUCE- Vegetables are washed before.
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6.4 LIGHTING- All lights are clean & free of bugs.
Section 7. Temperature Control/Storage.
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7.1 FOOD THERMOMETERS- Food are visible and working, the employees can demosntrate how to calibrate
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7.2 EQUIPMENT THERMOMETER & TEMPERATURES- Thermometers are by the doors
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7.3 PRODUCT PREP TIME & TEMPERSTURES- TCS foods in walk-ins are under 41 F and freezer food maintain freezing temperature.
Section 8. Temperature Control: preparation & Staging
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8.1 TPHC- Approved time as a TPHC
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8.2 HOT HOLDING- TCS food are held at 135 F or above
Section 9. Cooking Temperature
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9.1 COOKING- Requested cooking time procedures for TCS
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9.2 FINAL FLIP & CHECK- JIB final flip visual check.
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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.
Section 10. Non- Food Contact: Condition
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10.1 CLEANING TOOLS- Mops, brooms are properly stored.
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10.2 BACK FLOW DEVICES & PREVENTION- All device ( drain, air gap, vacuum) work properly to prevent back siphonage.
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10.3 CONDITION: REFRIGERATORS & FREEZERS- Walk-in & POU are in good repair, leaks, water condensation, gaskets, fans, etc.
Section 11. Non- Food Contact: Cleanliness
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11.1 CLEAN: REFRIGERATORS & FREEZERS- Walk-in and POU are clean and free of odors.
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11.2 WASTE RECEPTABLES- Waste indoors are present, durable, leak proof, maintained clean
Section 12. Food Contact: Condition & Cleanliness
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12.1 CONDITION: EQUITMENT/SMALLWERES- Tools, utensils, are commercial grade and in good condition and minimize risk of physical contamination.
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12.2 CLEAN: EQUIPMENT/ SMALLWERES- Tools, utensils smallwares, surface are cleaned and stored properly
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12.3 ICE MACHINES: Ice Machine are clean inside & outside: in a good repair, backets and scoops are properly stored.
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12.4 BEVERAGE DISPENSER- Beverage dispensert are clean and no mold buidup.
Section 13. Sanitizer/Chemicals
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13.1 CHEMICALS LABELED- All chemecals containers are labeled.
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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.
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13.3 SAMITIZER CONTAINERS- Sanitizer container are properly used, right amount.
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13.4 APPROVED CHEMICALS- Only approved chemicals are present.
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13.5 PIC BODILY FLUIDS CLEANUP- PIC can describe the right procedures to use it and when they have to be used.