Information
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Conducted on
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Prepared by
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Location
Restrooms
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Hand sinks in both restrooms water is above 100 degrees
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Toilet paper, paper towels, seat covers and soap in all dispensers
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Hand wash signs posted in both restrooms
Lobby Area
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Lids on ice machine, no large cracks
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Soda nozzles clean, no wipe able black build up (use a napkin)
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Ice chute mold free, inside and out
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Ice tea nozzles clean, use napkin to check
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Salsa in Salsa bar 41 degrees or lower
DT Area
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Ice scoop and pan clean, being used or ice chute
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Inside ice bin clean, no rust or build up
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Soda nozzles clean, no wipe able black build up, use napkin to check
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Ice tea nozzles clean, use napkin to check
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Shake chart current/tagged
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shake machine and spindle clean top to bottom
Front Line Cooler
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No expired product, milk date 7 days, not exceeding original date
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Temperature is 41 degrees or lower, check for working thermometer
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Coke de Mexico stored in bottom of cooler upright
Sanitizer Buckets
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Test strips available
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All buckets between 200 to 400 ppm
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Sanitizer available front line, back line and tender stations
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Alcohol pads available
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Towels stored in buckets, not hanging from bucket or on counters
Hand Washing - watch for proper hand washing throughout shift
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Washing for 20 seconds and using sanitizer every time
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Washing between glove changes and after all cleaning duties
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Washing after making tenders
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Washing after returning from restroom and/or touching of uniform, face or hair
Cook Temps
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Small meat, sausage, and natural patties above 160 degrees from char
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1/3, 1/2, turkey and bbq chicken patties above 140 degrees from the char
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tenders, spicys, and stars 165 degrees or higher out of fryers
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Chicken fillet above 140 degrees from the fryer, if not, are they following proper food safety to get up to temperature
Hot Holding Temps - Prince Castle/Overshelf/GB Steamer/Cook's Line Steamer
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All products above 140 degrees in prince castle and overshelf
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CK and beef holding above 140 degrees
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Any LTO product in the prince castle/overshelf/steamer is 140 degrees or higher
Cut Produce
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All produce timed for 4 hours, not exceeding 24 hours
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All PHF products used in date and time (tempered/prepped foods)
GB/Breakfast Cold Line
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Salsa below 41 degrees
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Grated cheese 41 degrees or lower
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Crema Sauce 41 degrees or lower
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Guacamole 41 degrees or lower
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No expired prepped products on top or down below
Breakfast Cold Holding
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Ham, eggs, and blend below 41 degrees
Walk In Cooler
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No out of date products, especially PHF's (3+ is a critical)
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Beef steak, turkey, and bbq chicken all below 41 degrees
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Liquid eggs and raw chicken on bottom shelf or on bottom cooler rack
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Coke De Mexico stored in a tub on bottom shelf
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All leftover products are being cooled in a pan that is 2" or less in depth, so that the product does not exceed 2"
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Sausage for breakfast blend is broken into rice size pieces to cool properly, no more than 2" deep
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Employee food/drinks stored in correct location, clearly labeled
Walk In/Reach In/Meat Bin Freezers
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All product in Walk In/Reach In/Meat Bin Freezers is frozen
CK Tender Station
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Tenders below 41 degrees
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Egg wash below 41 degrees
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Cleaning chart current
Chemicals
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All chemicals and buckets labeled clearly and with correct product label
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All chemicals sealed and have lids
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Chemicals stored properly, not above food or other products
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No outside chemicals, no non CKE items on premises
Ice Machine - Scoops
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Free of mold or rust
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Ice scoop stored in clean sanitary area/pan clean
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No food or drinks or scoops stored in ice bin/ice buckets clean
Sinks
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All hand sinks at 100 degrees or more
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Dish sink temp above 120 degrees
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Soap, sanitizer, and paper towels available - nothing blocking any sinks
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Wash sinks are set up properly for wash, rinse, sanitize (not over 1/2 full)
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All dishes are free of any residue or debris, and are stored properly (3+ is a critical)
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Nothing stored in hand or prep sinks
Produce Slicer, Dicers, & Dishes
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All produce blades, blocks and knives clean - no dried on debris
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Blades and chopper block and knives in good repair, no chips, cracks or missing pieces
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All pans or dishes in good condition - no cracks or chips
Misc
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Bandaids available
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Bodily Fluid clean up kit available - out of office - all supplies inside
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Gloves available and being used to standard
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One functional toilet
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Hair properly restrained, hat or hairnet
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No visible pests
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Working, clean thermometer
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Servsafe certificate for GM/AM
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Employee Illness Policy is readily available, either printed or the PIC can locate off of BOS
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No adulterated products, contamination from improper tong storage/use, tongs used to handle all proteins
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DTTF's current and in use - no missing days, or dayparts for last 30 days
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Reverbarator screens hole free on char
