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Hygiene & Sanitation
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Hand washing procedures, cross contamination prevention, and sanitation supplies. All required supplies are at all hand washing sinks to include warm running water. Hand wash sinks are only used for hand washing and not for preparing food or storing equipment. Hand wash sinks are easily accessible by employees.
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Hands are properly washed following proper hand washing procedures at the appropriate times. A system is in place to ensure hourly hand washing by all employees.
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Sanitized towel buckets contain towels and sanitizer solution at the correct concentration checked with a chlorine test strip.
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Sanitizer-soaked towels and all grill towels used at food or beverage preparation and service areas must be placed in dirty towel bucket after using and not be left sitting out on surfaces.
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All UHC trays, grill utensils, prep table utensils, and utensils holders are clean (no build up) and washed and sanitized at least every 4 hours as per approved procedure. Back sink and soap/sanitizer dispensers or dishwashers must function ( hot water 110•F or higher) and all supplies must be available.
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All soiled raw wares that came into contact with raw proteins ( such as fresh beef and raw chicken) are washed and sanitized last (unless a ware washer is used). Soiled blue-raw beef trays and lids are kept in blue bus box until cleaned. Back sink is properly sanitized after washing wares that came in contact with raw proteins.
Contamination Prevention
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Appropriate measures are taken to protect water and ice from foreign material, chemicals, and/or bacterial contamination. Check that water filters are in date and ice machine is free from mild or build up.
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Opened packages of food in storage, (including refrigerators and freezers) are covered/wrapped, labeled, and stored according to proper procedures.
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Blue disposable glove procedures or dedicated tongs are used to prevent cross-connection when handling all raw meat or poultry products (including shell eggs) at the grill station and or fryer station. Dedicated utensils are used for raw products(e.g. the yellow yolk breaking tool is only used to break yolks).
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Clear/white disposable gloves worn for food preparation of ready to eat foods at the sandwich prep table, salad prep table, and in all other areas to prevent bare hand contact with any cooked or ready-to-eat foods.
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Chemicals are stored away from food and packaging.
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The restaurant building, corral and any area within 10 feet from the building (I.e. inside Drive-thru lane) is clear from infestation by rats, mice, insects and birds. If the restaurant has an infestation it is an automatic fail on visit. CRITICAL ITEM******
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Pest management program and pest prevention steps and behaviors are in place and are being managed effectively. The restaurant is properly pest proofed to prevent entry of pests(e.g. gaps under doors are sealed). Review the most recent pest control report, ensuring all recommendations have been corrected.
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Non-food spill lean-up procedure in place And employees know the policy
Storage
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Walk-in freezer and any other primary storage freezers at 0•F or below. Secondary storage freezers are keeping all products solidly frozen.
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Refrigerated products inside all refrigerated units are at or below 40•F(including shake/sundae reservoir).
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All refrigerated products are in code(within primary shelf life).
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Secondary shelf lives of refrigerated foods held at room temperature and in refrigerators are marked and the products are being used within their secondary shelf lives.
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Leftover heated foods are discarded (including any shake/sundae mix removed from heat treatment shake/sundae machines).
Cooking
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Pyrometer with needle probe is calibrated and working correctly.
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The internal temperature of beef patties after cooking is at or above 155•F. CRITICAL ITEM******
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The internal temperature of raw chicken products after cooking are at or above 165•F. CRITICAL ITEM******
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The internal temperature of breakfast steak and breakfast sausage after cooking are at or above 155•F for sausage made from beef or pork and 165•F for sausage made from poultry. CRITICAL ITEM *******
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The internal temperature of round eggs after cooking is at or above 155•F. CRITICAL ITEM *********
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The internal temperature of filet o fish portions after cooking are at or above 150•F.
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Internal temperature of quarter meat at 175• F to 190• F
General
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All food, food packaging, equipment (including utensils), and cleaning chemicals are from approved sources
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All managers (including shift managers) are trained and currently certified in food safety through Serv Safe(or an equivalent and accredited food safety course).
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Managers understand employee illness symptoms and reportable illness causes for when an employee cannot be working. Managers also understand when an employee can return to work after illness.
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All employees are trained and verified on food safety and sanitation per McDonald’s current training program and in accordance with local regulations.
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Managers (or staff assigned to complete the checklist) have been trained on and can demonstrate how to properly complete the procedures on the Daily Food Checklist. CRITICAL ITEM *******
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At least the last 60 days of correctly completed Daily Food Safety Checklist are available and the last two correctly completed Monthly Food Safety Procedure Verifications are available.
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Review the most recent health department inspection report, ensuring all food safety violations noted have been corrected or a plan is in place to correct issues. <br><br><br>
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All employees are trained and verified on food safety and sanitation per McDonald’s current training program and accordance with local regulations.
Additional non-BSV questions
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Ice scoop kept in holder
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Food is stored at least 6 inches off the floor in the walk in cooler and all food storage areas
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Food contact equipment, utensils, or surfaces in good repair and not cracked or damaged
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Food contact equipment including the drink tower valves, ice chutes, BIM pitchers and water rinse area do not have any visible mold or soil build up.
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All non food contact equipment is clean and in good repair. No excessive grease or food build up.
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Floors, walls, ceilings and attached equipment are in good repair and are clean. A) there is no excessive grease or food build up underneath grills, fryers, BIM, shake machine or food storage shelving. B) Floor stains are functioning and not clogged and there is no free standing or puddling water on the floor or equipment.
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In unit thermometer available in all refrigerators
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In unit thermometer available in all freezers.
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All plumbing is in good repair and not leaking or dripping water onto floor.
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The corral area does not have excessive grease or garbage on the ground and the dumpsters and grease storage containers are kept covered.
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Crew members are following good hygiene practices when preparing food.
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Can the manager on duty name at least 3 situations that would pose a threat to public health and for which the restaurant must immediately close and notify local health department.
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No more than two issues missed
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One critical item missed
