FOOD SAFETY VERIFICATION & GUIDE 2020

FS1-US_Is the restaurant free of infestation and free from signs of an active pest infestation? Is the restaurant building, adjoining corral, and any area within 10 feet (3m) from the building (ie. inside the drive thru lane) clear from animal or insect infestation?

FS2-US_Are the internal temperature of beef patties after cooking at or above 155°F and fresh beef patties at or above 175° F(for quality)?

FS3-US_Are the internal temperatures of raw chicken products after cooking at or above 165°F?

FS4-US_Are the internal temperature of breakfast steak and breakfast sausage after cooking at or above 155°F for sausage made from beef or pork and 165°F for sausage made from poultry?

FS5-US_Are the internal temperatures of round eggs after cooking at or above 155°F?

FS6-US_Can managers (or staff assigned to complete the checklist) demonstrate they have been trained on properly completing the procedures on the Food Safety Daily Checklist and can take corrective action? Assess through observation, questioning, and demonstration of knowledge (key is completed training, knowing and demonstrating food fafety checks and corrective actions are done appropriately)

FS7-US_Is there warm running water and required supplies at all handwashing sinks? Are hand wash sinks easily accessed by employees and only used for hand washing, not preparing food, or storing equipment?

FS8-US_Are hands properly washed following had washing procedures at the appropriate times and is a system in place to ensure hourly hand washing by all employees

FS9-US_Do sanitized towel buckets contain towels and chlorine sanitizer solution at the correct concentration checked with a chlorine test strip?

FS10-US_Are sanitizer-soaked towels and grill cloths used at food, beverage preparation, and service areas placed into the soiled towel bucket after using and not left sitting out on surfaces?

FS11-US_Are all in-use UHC trays, grill utensils, prep table utensils, and utensil holders clean (no build up), washed, and sanitized at least every 4 hours as per approved procedure? Do the back sink and soap/sanitizer dispensers or dishwashers function (hot water 110°F or higher)with all required supplies? does the sanitizer solution have the right concentration when checked with an appropriate test strip?

FS11-US-01_All soiled raw wares that come into contact with raw proteins(such as fresh beef and raw chicken) are washed and sanitized last (unless a ware washer is used). Soiled blue raw beef trays and lids are kept in blue bus box until cleaned. back sink is properly sanitized after washing wares that came into contact with raw proteins.

FS12-US_ Are floors, walls ceilings, and equipment in good repair(not cracked or damaged) and free of excessive soil, grease, or food debris build-up? Are floor drains functioning (not clogged)? Are the floors free of standing or budding water

FS13-US_Are appropriate measures taken to protect water and ice from foreign material, chemicals, and/or bacterial contamination? Are water filters in date and ice machines free from mold or build up?

FS14-US_Are opened packages of food in storage, (including dry storage, refrigerators, and freezers) covered/wrapped, off the floor and away from walls and stored according to proper procedures? if no, mark what product is not stored properly:

FS15-US_Are blue disposable glove procedures or dedicated tongs used to prevent cross-contamination when handling all raw meat or poultry products(including shell eggs) at the grill station and fryer station? Are dedicated utensils used for raw products (e.g. the yellow yolk breaking tool is only used to break egg yolks)?

FS16-US_Are clean/white disposable gloves worn for food preparation of ready to eat foods at the sandwich prop table and salad prep table to prevent bare hand contact with any cooked or ready-to-eat foods?

FS17-US_Are chemicals stored away from food and packaging?

FS18-US_Is a past management program and pest prevention steps and behaviors in place and being managed effectively? Is the restaurant properly pest proofed to prevent entry of pasts (e.g. gaps under doors are sealed)? Review the most recent pest control report, ensuring all recommendations have been corrected or are in an action plan to correct. If the pest management program and pest prevention steps and behaviors are not in place or are not complete, then mark this question as no include in the comment specifics on what you observed.

FS19-US_Are non-food spill clean-up procedures in place?

FS20-US_Are walk-in freezers and any other primary storage freezers operating at 0°F ove below? are secondary storage freezers keeping all products solidly frozen? If no, check which units are not at proper temperature:

FS21-US_Are refrigerated products inside all refrigerated units at or below 40°F (including shake/sundae reservoir)? If no, note which units do not meet the temperature standard:

FS22-US_Are all refrigerated products in cod(within primary shelf life)? If no, mark what product is not in code:

FS23-US-01_are secondary shelf lives of all items held at room temperature (time as a public health control) properly marked and within their secondary shelf lives? If no, mark what product is not in code:

FS24-US_Are leftover heated foods discarded (including any shake/sundae mix removed from heat treatment shake/sundae machines)? if no, mark what product:

FS25-US_Is the pyrometer calibrated, working correctly, and is the probe clean?

FS26-US_Is the internal temperature of Filet-O-Fish portions after cooking at or above 150

FS27-US_Are all food, food packaging, equipment (including utensils), and cleaning chemicals from approved sources?

FS28-US_Do manager understand employee illness symptoms and reportable illness cause for when an employee cannot be working? Do managers also understand when an employee can return to work after illness?

FS29-US_Are all manager (including shift managers) trained and currently certified in food safety through Servsafe (or an equivalent and accredited food safety training course)? Are all employees trained and verified on food safety and sanitation per McDonald's current training program?

FS30-US_Are at least the last 60 days of correctly completed Food Safety Daily Checklists available? Are the last two correctly completed Monthly Food Safety Procedure Verifications available?(For digital Food Safety please reference the Food Safety Guuide)

FS31-US_When reviewing the most recent health department inspection report, have all critical food safety violations noted by the health department been corrected or a plan in place to correct issues?

FS32-US_Are nut containing McFlurry mix-ins kept in the orange container with lid and a dedicated scoop?