FOOD SAFETY TRAVEL PATH

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Dinning room

• Ask for the Shift Manager

  Yes

  No

  N/A

• Introduce yourself

  Yes

  No

  N/A

• Explain the purpose of the visit

  Yes

  No

  N/A

• Welcome them to walk with you (not required)

  Yes

  No

  N/A

• Inform them you will need some of their time for questions

  Yes

  No

  N/A

Behind the counter

• Without referencing materials, what are the symptoms of when an employee cannot work? The manager must recall the symptoms

  Yes

  No

  N/A

Explain that is important to know this without a training aid in case they find out that the employee is sick and need to know right away which symptoms require them to be excluded from working. If an employee is working with these symptoms, they could spread their illness to the food and others.

• What are the reportable illnesses? Managers may reference materials

  Yes

  No

  N/A

• When can an I’ll employee return to work?

  Yes

  No

  N/A

Documentation

Food safety Records

• Last 60 Days of DFSC

  Yes

  No

  N/A

• For Digital Records 80% completion

  Yes

  No

  N/A

• Last two monthly food safety procedures verifications

  Yes

  No

  N/A

• Pest management service report

  Yes

  No

  N/A

• Procedures for non-food spill clean up

  Yes

  No

  N/A

• ServeSafe or equivalent certificates for all managers

  Yes

  No

  N/A

• Records of tracking for food safety training of all employees

  Yes

  No

  N/A

• The last health department inspection report

  Yes

  No

  N/A

• Previous EcoSure report

  Yes

  No

  N/A

Request pyrometer

Ask about hourly handwashing procedures and when next will begin

Observe to ensure the handwashing procedure is followed as describe

Ask about the process for cleaning UHC trays and utensils every 4 hrs

Observe to ensure a process is followed as described

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Restaurant Area

Wash hands

• Check supplies (check all hand wash sinks)

  Yes

  No

  N/A

• Check that warm water is available all sinks

  Yes

  No

  N/A

• Hand sinks are easily accessible

  Yes

  No

  N/A

• Measure sanitizer concentration in all clean towel buckets (50ppm or adobe)

  Yes

  No

  N/A

Ice Machine Area

• Assess ice machine, ice chutes, ice bins, ice scoops and transfer bucket

  Yes

  No

  N/A

• Check floor and drains for standing or pudding water

  Yes

  No

  N/A

• Verified Pyrometer calibration

  Yes

  No

  N/A

ReFrigerated Areas (Check the two most frequent used reach in refrigerators and frezeers)

• Ensure freezers are operating properly and that the items are solidly frozen

  Yes

  No

  N/A

• Check that refrigerated products are at or below a temperature of 40*F

  Yes

  No

  N/A

• Check that primary/secondary shelf lives are ion code

  Yes

  No

  N/A

Prep Area/Grill/Fryer/Prep Table Area

• Assess behaviors (hand washing/gloves) and personal hygiene procedures

  Yes

  No

  N/A

• Chemicals stored away from food and packaging

  Yes

  No

  N/A

• Sanitized towels are not left sitting out surfaces

  Yes

  No

  N/A

• Proper use of blue gloves and dedicated utensils used to prevent cross contamination

  Yes

  No

  N/A

• Proper use of clear/white gloves

  Yes

  No

  N/A

• Check that all produce, cheese and melted butter at prep table is marked with a secondary shelf life and is not expired

  Yes

  No

  N/A

• Check utensils and UHC trays for cleanliness and no build up and for condition (cracked or damaged)

  Yes

  No

  N/A

• Check fryers baskets for loose wires

  Yes

  No

  N/A

• Check the internal temperature of 10:1, Fresh meat, Crispy C, Filet-O-Fish, Round egg and breakfast steak, with the shift manager taking a least one set of beef temperatures (preferably fresh meat)

  Yes

  No

  N/A

• It is not required to check every product in a protein category, however, if they restaurant cooks other products during your visit evaluate the product temperature

  Yes

  No

  N/A

• Check the internal temperature of 3 TCS foods in hot holdings

  Yes

  No

  N/A

• Check under grills and fryers for excessive build up or signs of pests

  Yes

  No

  N/A

• Manager know how to correctly complete food safety checks

  Yes

  No

  N/A

Back sink area

• Check for hot water 110*F or higher

  Yes

  No

  N/A

• Check that back sink functions with all required supplies

  Yes

  No

  N/A

• Measure sanitizer concentration of sanitizer solution at back sink 200 ppm or avobe

  Yes

  No

  N/A

• Check function of soap and sanitize dispensers

  Yes

  No

  N/A

• Raw meat utensils washed separate and washed last

  Yes

  No

  N/A

• Floors ,walls, ceilings, and equipment in good repair

  Yes

  No

  N/A

• Check floors for pudding water, missing tiles and signs of pests

  Yes

  No

  N/A

Back of the restaurant (Storage room and walk ins)

• Evaluate walk-in refrigerator (take product temperatures) and freezer (read air termperatures)

  Yes

  No

  N/A

• Check to see if the food is covered/wrapped and stored properly

  Yes

  No

  N/A

• Check primary and secondary shelf lives of products in walk-in refrigerator (focus on produce, fresh beef, and chicken)

  Yes

  No

  N/A

• Check for any previously heated foods being saved

  Yes

  No

  N/A

• Check for approved food products and chemicals stored away from food packaging

  Yes

  No

  N/A

• Check for signs of pest infestation or for exterior pest entry points

  Yes

  No

  N/A

• Check water filters (if on coke program, mark yes)

  Yes

  No

  N/A

• Floors, walls, ceilings, and equipment clean and in good repair

  Yes

  No

  N/A

Front counter/self serve beverage area

• Check towel buckets

  Yes

  No

  N/A

• Chemicals stored away from food

  Yes

  No

  N/A

• Ice chutes are clean with no build up

  Yes

  No

  N/A

• Orange container with a lid and dedicated scoop use for nut-containing mix-ins

  Yes

  No

  N/A

• Ask the manager how they deal with a customer request for allergen information

  Yes

  No

  N/A

• The primary shelf life of milk and apples

  Yes

  No

  N/A

• Check under BIM Machine for signs of build up or pests

  Yes

  No

  N/A

Restrooms

• Check handwashing sinks suppplies and warm water

  Yes

  No

  N/A

• Ask the manager “When is the next time that restrooms are scheduled to be cleaned? What is your system ensuring that restrooms are cleaned a least every two hours?”

  Yes

  No

  N/A

Exterior

• Check for signs of pest infestation

  Yes

  No

  N/A

• Check corral

  Yes

  No

  N/A

Behind the counter (communicate results)

Review outstanding documentation

Complete form

Recap visit 2-3 strengths, review overall results with manager

Ask if they have questions on any item reviewed/cited in the visit