Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
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Section 1: PROPER HEALTH & HYGIENE.
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1.01 Brand/BU Employee Health Standard is posted visibly for team members.
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1.02 Team member must not be observed working with symptoms of illness or infection. (SIGNIFICANT)
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1.03 Proper hand washing procedures followed. (SIGNIFICANT)
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1.04 Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs. (SIGNIFICANT) / (IMMINENT HEALTH HAZARD)
Section 2: PROPER TEMPERATURE OR TIME MANAGEMENT
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2.01 Thermometers in use are calibrated. (SIGNIFICANT)
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2.02 Cold holding and storage equipment temperature meets standard.
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2.03 Cold Temperature Controlled for Safety (TCS) Foods must be held ≤ 5°C (41°F). (SIGNIFICANT)
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2.04 Hot holding and storage equipment temperature meets standard.
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2.05 Hot Temperature Controlled for Safety (TCS) Foods must be held ≥ 57°C (135°F). (SIGNIFICANT)
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2.06 Time Controlled for Safety (TCS) Foods using only time for food safety must have documented procedures and be within the four-hour hold time. (SIGNIFICANT)
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2.07 Frozen foods are thawed correctly.
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2.08 Cooling procedures are properly followed. (SIGNIFICANT)
Section 3: PROPER COOKING TEMPERATURE
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3.01 Foods must be cooked or heated to the proper internal food safe temperature. (SIGNIFICANT)
Section 4: CONTROL EXPIRATION DATES & SHELF-LIFE
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4.01 Ingredients and products are correctly labeled with an expiration date and are not expired. (SIGNIFICANT)
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4.02 Spoiled foods or ingredients are not in use and not for sale. (SIGNIFICANT)
Section 5: PREVENT CONTAMINATION
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5.01 Food and packaging are properly stored and in good condition; damaged or donated products are segregated; team member food/medication segregated.
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5.02 Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air-dried, in good repair, and held properly when in use.
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5.03 Cross contamination or conditions that could lead to cross contamination must not be present. (SIGNIFICANT)
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5.04 Team members meet grooming and personal hygiene standards and practices.
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5.05 Single-use disposable food handling gloves and blue or brightly colored (non-flesh colored) bandages are available in the restaurant and used correctly. (SIGNIFICANT)
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5.06 Dish washing process set up and followed correctly, proper sanitizer concentration and test strips available. (SIGNIFICANT)
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5.07 Equipment is properly cleaned and free of excess debris, buildup.
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5.08 Wiping cloths used and stored properly in a sanitizer bucket with correct concentration. (SIGNIFICANT)
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5.09 Cleaning supplies (e.g., mops, mop bucket, etc.) must be available and stored clean
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5.10 Restaurant BOH floors, walls, ceiling, vents/exhaust hoods, and shelving are clean.
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5.11 Lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared.
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5.12 Back flow is prevented at the sink sprayer and all hoses.
Section 6: PREVENT PEST ENTRY, HARBORAGE & ACTIVITY
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6.01 Current and Approved Brand/BU Weekly Pest Walks must be completed and retained.
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6.02 Pest control devices evident and installed, maintained properly; service is evident and by an approved Pest Management Professional Vendor.
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6.03 Pest activity is prevented through elimination of harborage and pest points of entry. (Including outside storage sheds and landscaping.)
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6.04 Restaurant BOH floors, walls, ceiling, vents/exhaust hoods, and shelving are in good repair.
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6.05 Pest Infestation or Activity not present. (SIGNIFICANT) / (FOOD SAFETY EMERGENCY)
Section 7: RESTAURANT BASICS
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7.01 In regions where conducted, the most recent health department inspection report is available, and evidence is available that corrective actions against any Health Authority critical non conformances has been completed.
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7.02 As required by the Brand/BU or by regulation, at least 1 manager must have locally acceptable food handler certificate on file (e.g., Certified Food Protection Manager). Certificate must not be expired. Restaurant Team must have appropriate food safety certification on file where required by regulation.
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7.03 Team member Brand/BU food safety training must be completed, and records retained.
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7.04 Current and Approved Brand/BU Food Safety Checklists must be completed and retained.
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7.05 Only approved ingredients or food evident. (SIGNIFICANT)
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7.06 Only approved equipment and smallwares in use.
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7.07 Gaskets on refrigeration/freezer units, ice machines, hot holding units, or any other equipment that has gaskets are clean and in good repair.
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7.08 Trash receptacles are of sufficient availability, capacity, cleaned, and maintained properly.
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7.09 Three-compartment sink, prep sink, dishwasher or PowerSoak sink is functioning properly.
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7.10 Approved chemicals are properly labeled, stored, and handled correctly.
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7.11 Restaurant has electric power or an alternate power source available for use. (SIGNIFICANT) / (IMMINENT HEALTH HAZARD)
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7.12 Hot water ≥ 49°C (120°F) is available in the kitchen as measured at any sink providing hot water other than a handwash sink. (SIGNIFICANT) / (FOOD SAFETY EMERGENCY or IMMINENT HEALTH HAZARD)
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7.13 Minimum of one functioning toilet available in the facility for team member use. (SIGNIFICANT) / (IMMINENT HEALTH HAZARD)
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7.14 Drains not clogged and functioning properly. (SIGNIFICANT) / (IMMINENT HEALTH HAZARD)
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7.15 Water is from an approved source. (SIGNIFICANT) / (IMMINENT HEALTH HAZARD)
