Title Page
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Conducted on
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Prepared by
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Location
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Date and time of visit:
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Manager in charge:
1. Hand-washing / Hand sinks
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Hand sinks stock with paper towels, antibacterial soap, santizer and 2 glove racks.
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Hands correctly washed at least once per hour. (or more frequently if needed)
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Free from obstruction (including basin).
2. Health Violations
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Most current health inspection report available.
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Follow up actions documented.
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All non-critical & critical violations corrected and maintained.
3. Hot Water
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All sinks meet hot water requirements and in good repair.
4. Temperature Control
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Temperature checks in the coil book are completed accurately and on time.
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5. Sanitizing
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Approved, properly labeled containers/ spray bottles used for sanitizer solution
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Sanitizer test strips readily available.
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All open stations have accessible sanitizer solutions at proper PPM (50-200) with correct color wipe cloth(s) immersed in solution
6. Shake Machine/ Soft Serve
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No buildup evident in carburetor tube.
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All required brushes present, clean, stored properly and in good repair.
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Blender/Spindle area free of dried shake mix buildup.
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7. Approved Product
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All food, packaging and chemicals in use listed in the Approved Brands List (ABL) unless specified in OPS manual
8. Time Control
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Potentially hazardous foods held at room temperature marked with the proper hold time and discarded when expired.
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9. Cross Contamination
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Are required tongs available?
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Cooked and raw product tongs kept separate and stored so that handles do not touch cooked or raw product.
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All tongs, knives, PHU pans, shake spindle, iced coffee stainless mixing cup, other utensils and specified broiler parts are W/R/S every 4 hours when in use.
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Shift responsible person can explain system of 4-hour change out of tongs, pans, utensils and specified equipment.
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Only blue (in clean, sanitized smallware) and Lift-n-Grip( Stored on top of bag) tongs stored in meat well.
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New or replacement product not mixed with old product.
10. Pest Activity
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Restaurant free of insects, live or dead rodents, visible rodent droppings or nesting birds.
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Most recent pest control operator report on file in restaurant.
11. Cook-outs
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Shift responsible person can correctly demonstrate beef cook-out.
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Beef cook-out performed & recorded at least 3 times per day (4 times/day for late night or 24 hour restaurants).
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No more than 3 cook-outs missed or corrective action not taken in a 30 day window / any missed cook-out highlighted and initialed by supervisor running next shift.
Other Critical Violations
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No evidence of communicable diseases involving team members (e.g. cold, flu, stomach disorders).
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No cleaning products/ chemicals improperly labeled or stored by food.
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Yellow wipe cloths used ONLY in restrooms.
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Only yellow tools, yellow wipe cloths and yellow scrub pads (optional) stored in restroom caddy.
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Drainage back-up prevented in all areas.
Other Observed Criticals (not listed above)
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Walk in cooler and freezer are meeting temp.
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List other critical violations observed that are NOT listed above
Brand Standards
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All uniforms worn by the team members and managers are approved and in good condition.
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Required number of working headsets in-use
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Guest is greeted within 5 seconds
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Please and Thank You observed with every guest.
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No Guests return with incorrect order.
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Team members pushing correct button(s).
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Buns are toasted to order and not held for more than 30 seconds.
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Salting procedures are being followed
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Fries are shook when indicated during the cooking process.
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Main and specialty boards clean and free of build-up
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Ice machine free of mold build-up.
Visit Summary
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Total Number of food safety opportunities identified:
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Overall visit comments:
