FOOD SAFETY VISIT
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Site conducted
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Conducted on
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Prepared by
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Location
FOOD SAFETY
Criteria Food Safety
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FS1. Restaurant is free of infestation and/or signs of active pest (animal/insect) insfestation in the restaurant building, adjoining corral, and area withing 10 feet (3m) of the building. •Visible infestation (inside/outside) •Live rodents/cockroaches •5 flies in one area
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FS2. The internal temperatures of the beef patties after cooking are at above 155°F. •Temp & cook times NOT set correctly •Max run size exceeded •patties not laid & removed in the proper sequence •Release sheet are NOT in good condition or NOT tightly place on platen •Release sheet NOT squeegeed & wiped off between every run with a cloth at least 4 times every hr. •Patties NOT solidly frozen •Grills are NOT in good repair
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FS3. The internal temperature of raw plnt base and chicken products after cooking are at or above 165°F. •Temp & cook times NOT set correctly •Max run size exceeded •Proper fryer basket NOT being used or are overfilled •Oil fryer are correct • •Patties NOT solidly frozen •Fryer is NOT in good repair
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FS4. The internal temperature of FoF portions after cooking are at or above 155°F. •Temp & cook times NOT set correctly •Max run size exceeded •Proper fryer basket NOT being used or are ocerfilled •Oil fryer are correct • •Patties NOT solidly frozen •Fryer is NOT in good repair
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FS5. The internal temperature of breakfast sausage made from raw pork and breakfast steak are at or above 155°F. •Temp & cook times NOT set correctly •Max run size exceeded •patties not laid & removed in the proper sequence •Release sheet are NOT in good condition or NOT tightly place on platen •Release sheet NOT squeegeed & wiped off between every run with a cloth at least 4 times every hr. •Patties NOT solidly frozen •Grills are NOT in good repair
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FS6. Cooked McMUffin raw round egg have gelled yolk (NOT runny). Internal temperature are at or above 155°F. •Temp & cook times NOT set correctly • eggs NOT laid & removed in the proper sequence •egg ring NOT positioned properly or is NOT in a good repair •improper amount of water is poured into the center of the egg ring •grills NOT in good repair •Yolks are runny
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FS7. The on-duty manager can demostrate they have been trained on properly completing the Food Safety Daily Checklist (FSDC) including the ability to take corrective action. •Manager does NOT to complete FSDC •manager does NOT know to perform corrective actions •pyrometer is NOT properly place in the center of the patties •NOT all 4:1 patties are check •manager does NOT the cooking temperature requirement
TCS for Refrigerated Products
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FS8. All time-temperature control for Food Safety (TCS) refrigerated products in code (within primary shelf life). →5 •fresh beef •produce •cheese/egg/dairy •canadian bacon •apple slices •milk •shake/sundae mixes
Hygiene & Sanitation
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FS9. Handwashing sinks: There is running warm water & required supplies at all handwashing sinks. Handwashing sinks are easily accessed by employees and only used for handwashing, NOT preparing food or storing equipment. →5 •Supplies NOT available •soap dispencer NOT functioning properly •water at least 100°F •Handwashing sinks NOT working •hand dryer NOT working •Handwashing sinkd obstructed or not accessible
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FS10. Handwashing procedures : Hands are properly washed following hand washing procedures. A system is in place to ensure hourly & activity based hand washing by all employees. →5 •hands NOT washed according to set procedure •NOT washed on hourly basis •System NOT in place •System NOT monitored •hands NOT wash after using restroom/taking a break/after handling raw products or working on other station/after tasks (i.e. touching face, etc.)
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FS11. Sanitized towel/cloth buckets: Sanitized towel buckets contain towel & chlorine sanitizer solution at the correct concentration checked with a chlorine test strip. →3 •towels not prepared •no towels in fresh bucket •sanitizer less than 50 ppm •test stripps not available/expired/not in good condition •towels are not placed inaccessible location
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FS12. Sanitazed-soaked towels/cloths: Sanitizer-soaked towels/cloths used at food, beverage preparation, and service areas placed into the soiled towel bucket after using and not sitting out on surface. →1 •towels/cloths left out on surfaces •cloth towel left out on beverage/service areas •soiled towels mixed with fresh towels in the clean towel bucket
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FS13. Utensil and trays sanitizing: All in-use UHC trays, grill utensils, prep table utensils, and utensils holders are clean (no build-up), washed, and sanitized at least every 4 hours as per approved procedure. the back sink and soap/sanitizer dispenser or dishwasher function (hot water 110°F or higher in the sink) with all required supplies. The sanitizer solution has the right concentration when checked with an appropriate test strip. →3 •UHC trays, utensils have excessive grease or build-up •trays & utensils not being cleaned & sanitized every 4 hours •sanitizer NOT at correct concentration •back sink is not 110°F •proper wash, rinse & sanitize procedures are NOT being followed.
Contamination Prevention
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FS14. State of cleanliness: the restaurant in good state of cleanliness. In all areas, the floors/walls/ceilings and equipment do NOT have dust/food build-up. there should not be a pool of standing water in the restaurant. →3 •excessive build-up of dirt/grease/mold on :floor/walls/ceiling/ equipment •standing pudding water on the floor •restrooms and facilities NOT clean/ NOT stock •storage room NOT clean or has foul odor
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FS15. State of repair: The building and equipment is functioning properly and in a good state of repair (NOT cracked or damage). The freezers should not have an excess build-upof ice that would prohibit the unit function properly. →3 •floors/draings/ walls/ceiling NOT in good repair (e.g. broken/missing tiles) •broken equitment/utensils/trays in use •grease traps in use functioning properly •iced build-up in freezer
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FS16. Water and ice: Approppriate measures take to protect water and ice from foreign material, chemicals and/or microbial contamination. Water filters in date and ice machines free from mold. →3 •warter filters NOT dated •water filters bypassed •ice bucket or scoop NOT clean •ice coop not stored in holder •water/ice NOT protected from contamination •ice machine or ice chute has visible mold or buil-up
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FS17. Food product opened: Opened packages of food in storage, covered/wrapped, labeled, off the floor and away from walls. Product stored according to proper procedures. →3 •product NOT covered/NOT label/NOT off the floor/NOT away from the wall/ NOT stored according to procedure •shake/sundae lid NOT in place •all non-essential equitment are not removed from food •is no plan for glass/ porcelain breakage clearance
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FS18. Raw food product handling: Blue disposable gloves procedures. Dedicated utensils used for raw products. →5 •gloves not discarded •double gloves •not removed at proper time •not remove properly •yellow yolk tool not available/used for other items not raw/stored with other utensils •bere hands used with raw product.
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FS19. Good Higiene practices: Disposable gloves and other personal hygiene procedures followed. →5 •not wearing gloves preparing food •gloves are not change and wands not washed •clear gloves used for raw products •double set of gloves •apron/hair/beard cover not used properly •uniform not clean/ good repair •excessive jewerly •finger nails not trimmed/dirty nails/ false nails/ nail polish •employee consuming food or beverage in food prep areas •hands clean and with gloves before adding ice or shake •aprons not removed before use of toilet
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FS20. Chemicals management: All chemicals are clearly labeled and stored away from food and packaging. →3 •chemical spyay bottles/ containers store in the kitchen, service area, dry storege near food or open package •chemicals stored in food containers •chemicals improperly used •chemicals not clearly labeled
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FS21. Pest management: Pest management program is in place and working effectively. Restaurant is pest proofed to prevent entry of pests. →3 •program is not in place •restaurant is not pest proofed •DT is not in active use •most recent pest control not corrected •dead cockroach •trapped rodent •high large fly activity greater than 5 in one area •trailing ant activity in one area
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FS22. Non-food/biohazard spill procedures are in place. →1 •3N1 cleaner/disinfectant not available •staff not trained in the non-food spill procedures •non-food spill proceduresnot available/ not followed
Storage
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FS23. Frozen products: Walk-in freezer and any other primary storage freezers keeping products at 0°F or bellow. Secondary storage freezer keeping products solidly →5 •walk-in freezer warmer than 0°F •primary storage freezer warmer than 0°F •product is not solid frozen all freezers •product in back up freezer warmer than 5°F
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FS24. Refrigerated products: All products in walk-in refrigerator and any other primary storage refrigerator at or below 40 °F (including shake/sundae in reservoir). All products in secondary storage refrigerators keeping at correct temperature. →5 •walk-in refrigerator •prep table refrigerator •prep line refrigerator •two-drawer grill side refrigerator •shake/sunday machine •blended ice machine •any other unlisted reach-in refrigerator
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FS25. Shelf lives: All in-use refrigerated products held in refrigerators or at room temperature marked and being used within their secondary shelf lives. →3 <br> •produce held at the prep table or chilled rail •cheese/eggs/daily/canadian bacon •apple slices/ butter pat at room temperature or chill pans •product held in refrigerators not properly marked/not within proper secondary shelf life
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FS26. Leftover heated foods: All leftover heated food are discarded (including expired food in the UHC and any shake/sundae mix removed from heat treatment shake/sundae machines). Heated food products (proteins) are not held below 140°F or beyond their defined time. →3 •shake/sundae •sauces/gravies •breakfast meats •egg products •beef patties •chicken or fish •hotcakes •simplified breakfast cabinet
Cooking
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FS27. Pyrometer: The pyrometer and accessories (e.g., probes) are clean, calibrated, working <br>correctly, and used correctly. →5 •probe not complete/missing •pyrometer not in calibration •pyrometer/probes damaged •pyrometer/probes dirty<br>•needle not sanitized when used for ready to eat product •needle not sanitized after unacceptable temperature •backup pyrometer, batteries, and probe not available
General
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FS28. Sourcing: All food, food packaging, equipment (including utensils), and cleaning chemicals <br>are from approved sources. →5 •food not from approved sources •packaging not from approved sources •equipment not from approved sources •cleaning chemicals not from approved sources •other
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FS29. Employee health: Managers understand employee illness symptoms and reportable illness <br>causes for when an employee cannot be working. Managers also understand when an <br>employee can return to work after illness. →5 •manager does not know all symptoms that would result in employees not being •the procedures to follow when presented with an ill •manager does not know when an ill employee would be allowed to return to work •manager does not know the reportable illness causes •employee(s) are observed exhibiting any of the reportable illness symptoms
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FS30. Staff training: All managers (including shift managers) trained and certified in food safety <br>per local requirements or McDonald's minimum requirements in absence of local <br>regulations (apply the standard that is more stringent). The staff is trained on food safety <br>per global requirements and market expectations before commencing work. →5 •certification date is not current •certification for managers not issued by ANSI accredited organization •certification records for all managers not available for review during the visit •employee training tracking document not available for review during the visit •not all employees have been trained and verified
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FS31. Food Safety Checklists: The last 60 days Daily Food Safety Checklists (DFSC) and past two <br>Monthly Food Safety Procedures Verifications (MFSPV) are available. There is no evidence <br>of system failures (e.g., more than 20% (6 or more in 30 days), missed or incorrect <br>completions in the DFSC and MFSPV. →5 •last two completed Monthly Food Safety Procedure Verifications are not available •digital Food Safety less than 80% completion for the last 60 days of Food Safety Daily •last 60 days completed Daily Food Safety Book (records) not available •evidence of systematic failures (e.g., more than 6 missed or incorrect in 30 days) in
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FS32. Health Department Inspections: Review the most recent health department inspection <br>and food safety audit reports. All food safety violations noted by the health department <br>have been corrected or have a plan in place to correct issues. →5 •health department inspection report not available •critical violations noted by health department have not been corrected •plan not in place to correct issues.
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FS33. Allergen management: Market specific allergen management program in place. →3 •orange container not utilized for nut containing mix-ins •dedicated scoop not utilized or available •nut-free mix-ins kept in the orange container •allergen information not available for staff •staff not aware of the correct procedure to follow when dealing with customer •local requirements not adhered to
TOTAL FOOD SAFETY POINTS AVAILABLE →100
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FS34. HST1 Are hands-free water taps (faucets) installed for kitchen handwashing units?
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FS35. HST2 Are hands-free paper towel dispensers installed in place of hands air-dryers?
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FS36. HST3 Are hand sanitizers or handwashing station available close to kitchen entry?
