FOOD SAFETY (TOP 12 CRITICALS)

• Personnel

• Conducted on

  Date

• Prepared by

• Location
  Address

REQUIRED HAND-WASHING PROCEDURES ARE FOLLOWED

• Handwashing sinks are not obstructed.

  Yes

  No

  N/A

• Hands are washed when required.

  Yes

  No

  N/A

• Hand washing procedures are executed properly.

  Yes

  No

  N/A

• Paper towel dispensers and gloves are stocked and easily dispensed.

  Yes

  No

  N/A

• Approved anti-bacterial soap and hand sanitizer dispensers are stocked and functioning.

  Yes

  No

  N/A

HEALTH DEPARTMENT INSPECTIONS ARE AVAILABLE AND VIOLATIONS ARE CORRECTED

• Most recent health department inspection is available.

  Yes

  No

  N/A

• Items noted on the inspection are corrected within 10 days, or the timeline specified.

  Yes

  No

  N/A

HOT WATER IS AVAILABLE

• Handwashing sinks in the back of house meet a minimum of 100°F or 38°C.

  Yes

  No

  N/A

• Non-handwashing sinks in the back of house meet a minimum of 110°F.

  Yes

  No

  N/A

POTENTIALLY HAZARDOUS FOODS MEET TEMPERATURE STANDARDS

• Hot PHFs meet a minimum of 140°F/60°C. (Check one PHF in each PHU, two more if not compliant)

  Yes

  No

  N/A

• Cold PHFs meet a maximum of 40°F/4°C. (Check three PHF in each cooling unit)

  Yes

  No

  N/A

• Soft serve and shake mix in hopper meet a maximum of 40°F/4°C. (Check in the middle)

  Yes

  No

  N/A

• Daily planner is complete for the last 30 days.

  Yes

  No

  N/A

• Approved and calibrated thermometer is available.

  Yes

  No

  N/A

SANITIZING SOLUTIONS ARE PROPERLY STORED/LABELED/USED

• Sanitizer solution strength is according to standards (150 - 400 Quat, 50 - 200 Chlorine)

  Yes

  No

  N/A

• Sanitizer solutions are in properly labeled and approved containers.

  Yes

  No

  N/A

• Sanitizing buckets/bottles are available for all stations and not close to open food (inc. 3-comp sink).

  Yes

  No

  N/A

• Approved and clean cloths are fully submerged in sanitizing solution.

  Yes

  No

  N/A

• Correct and not expired sanitizer strips are readily available.

  Yes

  No

  N/A

SHAKE/SOFT SERVE MACHINE SANITIZED PROPERLY

• No evidence of build-up or cross-contamination in the soft serve vat.

  Yes

  No

  N/A

• All required brushes are present, clean (at arms length), in good condition, and stored correctly.

  Yes

  No

  N/A

• Soft serve machine sanitizer (Kay-5 Green Packet) and approved lube available.

  Yes

  No

  N/A

• Brushes are stored in a clean and approved storage unit or shake cabinet.

  Yes

  No

  N/A

RESTAURANT IS ONLY USING APPROVED ITEMS

• All food present is approved and from approved sources.

  Yes

  No

  N/A

• All packaging and paper supplies present are approved.

  Yes

  No

  N/A

• All smallwares and tools present are approved.

  Yes

  No

  N/A

• All chemicals present are found in the ABL and approved (incl. elbow length black gloves for restroom, if needed).

  Yes

  No

  N/A

• All equipment present is approved.

  Yes

  No

  N/A

PREPPED PHF ITEMS ARE MARKED WITH A HOLD TIME AND NOT EXPIRED

• All items present are within hold times and not expired.

  Yes

  No

  N/A

• Items are marked with correct hold times and not longer than permitted.

  Yes

  No

  N/A

• All items have hold times, none are missing.

  Yes

  No

  N/A

CROSS-CONTAMINATION IS NOT OBSERVED

• Tongs are used properly.

  Yes

  No

  N/A

• Cooked and raw products are kept separate and not touching.

  Yes

  No

  N/A

• Old and new PHFs are not mixed (especially in the PHU).

  Yes

  No

  N/A

• Interior of ice machine is free of dirt, mold, or other build-up.

  Yes

  No

  N/A

• There is no evidence of Physical Contamination.

  Yes

  No

  N/A

• Wash, Rinse, Sanitize, Air Dry procedure is properly followed. (Food Contact Surfaces free of Build-up, i.e. Onion Slicer)

  Yes

  No

  N/A

• Hands immediately and correctly washed after contact with raw product.

  Yes

  No

  N/A

• Employee food is properly stored.

  Yes

  No

  N/A

• Smallwares properly maintained and not burnt, no evidence of cracks/melting observed.

  Yes

  No

  N/A

• PHU pans properly maintained, no evidence of cracks.

  Yes

  No

  N/A

• Vegetable slices and soda nozzles are properly cleaned with no build-up.

  Yes

  No

  N/A

• Allergen guidelines and procedures are properly followed.

  Pass

  Fail

  N/A

EFFECTIVE PEST ELIMINATION PROGRAM IS IN PLACE

• Restaurant observed to be free of live or dead rodents.

  Yes

  No

  N/A

• Restaurant observed to be free of rodent droppings.

  Yes

  No

  N/A

• Restaurant observed to be free of live or dead cockroaches.

  Yes

  No

  N/A

• Restaurant observed to be free of birds or flying mammals nesting inside.

  Yes

  No

  N/A

• Back of house observed to be free of Ant Trails.

  Yes

  No

  N/A

• No flies observed landing on food.

  Yes

  No

  N/A

• No excessive fly activity observed.

  Yes

  No

  N/A

• Pest control report is on file and in the restaurant and not more than 60 days old.

  Yes

  No

  N/A

PRODUCT COOK-OUT PROCEDURES AND TEMPERATURES MEET STANDARDS

• Correct Beef Cook-out register log is fully completed with corrective action for missing events.

  Yes

  No

  N/A

• Registered temperatures in the log are within proper range.

  Yes

  No

  N/A

• Manager able to perform proper cook-out procedures.

  Yes

  No

  N/A

NO OTHER FOOD SAFETY VIOLATIONS ARE PRESENT

• No drainage back-up observed into the restaurant.

  Yes

  No

  N/A

• All Team Members observed to be in good health with no illnesses.

  Yes

  No

  N/A

• Food prep area is free from roof leaks.

  Yes

  No

  N/A

• All chemicals are labeled and stored properly.

  Yes

  No

  N/A

• ServSafe certificates are available for all Managers.

  Yes

  No

  N/A

• All washing sinks are functional.

  Yes

  No

  N/A

• No other Food Safety findings observed.

  Yes

  No

  N/A