Food Safety Evaluation - duplicate

• Select date

  Date

Immediate Action

• Are grilled raw chicken products reaching 165°F when cooked?

  Yes

  No

  N/A

• Are breaded raw chicken products reaching 165°F when cooked?

  Yes

  No

  N/A

• Are non-chicken TCS foods cooked to proper temperatures (example: sausage, soup, eggs, mac, etc.)?

  Yes

  No

  N/A

• Are all foods that have completed cool down process at the correct temperature?

  Yes

  No

  N/A

• Are fruits and vegetables properly washed prior to serving?

  Yes

  No

  N/A

• Is filtered water available?

  Yes

  No

  N/A

• Are food contact surfaces being cleaned and sanitized at least every 4 hours?

  Yes

  No

  N/A

• Is sanitizer solution/produce wash dispensing at the proper concentration?

  Yes

  No

  N/A

• Is the dishwasher reaching 160°F?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Are hands being washed properly?

  Yes

  No

  N/A

• Are all food handlers wearing gloves, beard nets (if applicable), and hair nets?

  Yes

  No

  N/A

• Are any TMs showing signs of illness?

  Yes

  No

  N/A

• Is the cold and hot water working properly (hand sinks/restrooms)?

  Yes

  No

  N/A

• Is pest prevention program in place?

  Yes

  No

  N/A

High Risk

• Are all cold foods maintained at 40°F or below in all cold holding units and walk-in cooler?

  Yes

  No

  N/A

• Are all hot foods maintained at 140°F or above?

  Yes

  No

  N/A

• Are grilled deflector plates properly installed?

  Yes

  No

  N/A

• Are all raw chicken products maintained between 33°F and 40°F (breading tables/thaw cabinets)?

  Yes

  No

  N/A

• Is cross contamination being prevented during food storage/preparation?

  Yes

  No

  N/A

• Is proper food hierarchy being followed?

  Yes

  No

  N/A

• Are foods from approved suppliers?

  Yes

  No

  N/A

• Are foods and packaging in sound condition?

  Yes

  No

  N/A

• Are chemicals being used correctly?

  Yes

  No

  N/A

• Is raw chicken following proper hierarchy?

  Yes

  No

  N/A

• Are bodily fluid kits available?

  Yes

  No

  N/A

• Is yellow apron being worn when handling raw chicken?

  Yes

  No

  N/A

• Are clear and yellow gloves being worn properly?

  Yes

  No

  N/A

• Does restaurant have health policy in place?

  Yes

  No

  N/A

• Is pest prevention effective for flies inside the restaurant?

  Yes

  No

  N/A

• Are team members being health screened before work?

  Yes

  No

  N/A

Medium Risk

• Is the chicken cool down process being followed (example: chicken properly stacked, properly vented, time guideline, etc.)?

  Yes

  No

  N/A

• Are any foods expired?

  Yes

  No

  N/A

• Are thermometers working and available?

  Yes

  No

  N/A

• Do all fridges have a working thermometer?

  Yes

  No

  N/A

• Are foods received at proper temperatures and show no signs of temperature abuse (QCD/produce)?

  Yes

  No

  N/A

• Are food items properly labeled and within expiration?

  Yes

  No

  N/A

• Is raw chicken in thaw cabinets properly labeled and accompanied by case label?

  Yes

  No

  N/A

• Is food being properly thawed (chicken/mac)?

  Yes

  No

  N/A

• Are all prep items properly labeled?

  Yes

  No

  N/A

• Are food contact surfaces of the ice machine, ice bins, and nozzles properly cleaned and sanitized?

  Yes

  No

  N/A

• Are air gaps/back flow prevention devices in place where required?

  Yes

  No

  N/A

• Are food contact surfaces smooth, clean, and in good condition?

  Yes

  No

  N/A

• Are food contact surfaces of equipment and utensils durable, non-toxic, and made of safe materials?

  Yes

  No

  N/A

• Are safety data sheets available (office cabinet)?

  Yes

  No

  N/A

• Are approved quat, chlorine sanitizer, and produce test strips available and not expired?

  Yes

  No

  N/A

• Are white towels kept clean and dry?

  Yes

  No

  N/A

• Is dishwasher properly maintained, stocked, clean, and in good condition (soap/sanitizer dispensers)?

  Yes

  No

  N/A

• Does operator have a ServSafe certification that is current within 3 years?

  Yes

  No

  N/A

• Does person in charge demonstrate knowledge of health protocols?

  Yes

  No

  N/A

• Are all kitchen hand washing sinks stocked, accessible, clean, properly used, and in good conditon?

  Yes

  No

  N/A

• Are any BOH team members wearing nail polish, acrylics, or gels?

  Yes

  No

  N/A

Low Risk

• Are frozen foods frozen solid so they are hard to the touch?

  Yes

  No

  N/A

• Are foods properly protected from contamination (foods covered properly/no condensation is present above food)?

  Yes

  No

  N/A

• Are foods properly identified with name of product on the container?

  Yes

  No

  N/A

• Are all items stored 6" off the floor?

  Yes

  No

  N/A

• Are raw chicken products identified with 'use first' clips in thaw cabinets?

  Yes

  No

  N/A

• Are utensils, equipment, and food contact packaging stored in a safe manner?

  Yes

  No

  N/A

• Is egg slicer stored correctly?

  Yes

  No

  N/A

• Are non-food contact surfaces of equipment and utensils clean (sides of sinks/door handles/gaskets/shelves)

  Yes

  No

  N/A

• Are non-food contact surfaces of equipment and utensils durable, non-toxic, easily cleanable, and in good condition?

  Yes

  No

  N/A

• Are all tools properly stored between uses to avoid contamination? (scoops/tongs/brushes)

  Yes

  No

  N/A

• Restrooms fully stocked, clean, and in good standing?

  Yes

  No

  N/A

• Are floors, walls, and ceilings free of excessive dust, debris, and standing water?

  Yes

  No

  N/A

• Is ventilation working and clean? (vents/fan guards/filters)

  Yes

  No

  N/A

• Are lights shielded or shatterproof above exposed food or food contact surfaces?

  Yes

  No

  N/A

• Are interior of garbage containers clean and emptied as needed?

  Yes

  No

  N/A

• Are eating and drinking restricted to nonfood areas?

  Yes

  No

  N/A

• Are personal items stored in designated areas away from food, utensils, and equipment?

  Yes

  No

  N/A

• Is good personal hygiene being followed?

  Yes

  No

  N/A

• Is anyone in the kitchen wearing jewelry?

  Yes

  No

  N/A

• Are dumpster lids closed?

  Yes

  No

  N/A

• Are hand sanitizer stations easily accessible?

  Yes

  No

  N/A