Inspection
is the restaurant infested or does it have signs of active pest infestation. Is the restaurant building, adjoining corral, and any area within 10 ft from the building(i.e. inside the drive thru lane clear from animal or insect infestation.
are the internal temperatures of beef patties after cooking at or above 155 and freeze fresh beef patties at or above 175
are the internal temperatures of raw chicken products at or above 165
are the internal temperatures of breakfast sausage at or above 155
can managers demonstrate they have been trained on properly completing the procedures on food safety daily checklist and can take corrective action
were hands properly washed following hand washing procedures at the appropriate times and it's a system in place to ensure hourly hand-washing by our employees
do sanitize buckets contain towels in sanitizer solution at the correct concentration checked with a chlorine test strip
are sanitize soaked towels and Grill cloths used at Food beverage preparation and surface areas placed in the soil tell bucket after using and not left sitting out on a surface
or are UHC trays grill utensils prep table utensils and utensil holders clean washed and sanitized at least every 4 hours as approved procedure do the back sink and soap sanitizer dispensers are dishwashers function
all soiled raw wares that came into contact with raw proteins. Blue raw beef trays and Lids are kept in blue box until cleaned back sink is properly sanitize after washing where's that came into contact with raw proteins
are floor, wall, ceilings and equipment in good repair and clean no excessive soil grease or food debris build up our floor drains functioning or the floors free of standing or puddling water
are appropriate measures taken to prevent water and ice from foreign material, chemicals or bacterial contamination are water filters in date and ice machine free from mold build up
are open packages of food in storage including dry storage refrigerator and freezers covered rap labeled off the floor and away from the walls and stored according to proper procedures
are Blue disposable gloves or dedicated tongs used to prevent cross-contamination when handling all raw meat and poultry products including shelled eggs at the grill station and fryer station. Are dedicated utensils for raw products (e g. Yolk breaking took on lo y to break eff yolks
are clear white disposable gloves worn for food preparation of Ready-to-Eat Foods at the sandwich prep table salad prep table to prevent bare hand contact with any cooked or Ready-to-Eat Foods
is a Pest Management program and pest prevention steps and behaviors in place and being managed effectively is the restaurant properly please prove to prevent entry if pissed gaps under doors are sealed
are non-food spill clean-up procedures in place
are walk-in freezers and any other primary storage freezers operating at 0 degrees or below or secondary storage freezers keeping all products Frozen
are refrigerated products inside all refrigerator units at or below 40 degrees including shake and Sundae Reservoir
are refrigerated products in code within primary shelf life
are secondary shelf life refrigerated products held in refrigerators and at room temperature marked and are products being used within their secondary shelf life
is a pyrometer calibrated working correctly in is the Probe clean
is the internal temperature of filet of fish portions after cooking at or above 150
are all food, food packaging equipment and cleaning chemicals from approved sources
do managers understand employee illness symptoms and reportable illnesses causes for when an employee cannot be working do managers also understand when employee can return to work after an illness
are all managers trained and correctly certified in food safety through ServSafe are all employees trained and verified on food safety and sanitation / McDonald's current training program in accordance with local regulations
or at least the last 60 days of correctly completed food safety daily checklist available are the last 2 correctly completed monthly food safety procedure verification available
when reviewing the most recent health department inspection report have all food safety violations noted by the health department been corrected or a plan in place to correct issues
are not containing McFlurry mix-ins kept in the orange container with the lid and a dedicated scoop
Do cooked round eggs have gelled yolks (are not runny). Are temp. At or above bc 155
Are leftover heated Foods discarded including any shake and Sunday mix removed from the heat treat machine
is there a warm running water and required supplies at all hand washing sinks are hand washing sinks easily accessed by employees and only used for handwashing not preparing food or storing equipment
are chemicals stored away from food and packaging
