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CRITICAL FOOD SAFETY

FS1-US

  • Is the restaurant free of a pest infestation and/or signs of an active pest infestation in the restaurant building, adjoining corral, and any area within 10 feet of the building?

  • Select reason

FS2-US

  • Product name:

  • Are the internal temperatures of beef patties after cooking at or above 155°F?

  • Select reason

FS3-US

  • Product name

  • Are the internal temperatures of chicken products after cooking at or above 165°F?

  • Select reason

FS4-US

  • Are the internal temperatures of Filet-O-Fish portions after cooking are at or above 150°F?

  • Select reason

FS5-US

  • Product name

  • Are the internal temperatures of breakfast steak and breakfast sausage after cooking at or above 155°F?

  • Select reason

FS6-US

  • Are the internal temperatures of round eggs after cooking at or above 155°F?

  • Select reason

FS7-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? Select 2 or more, as applicable:

  • Select reason

Scored Food Safety

FS8-US

  • Are all Time-Temperature Control for Safety (TCS) refrigerated products in code (within primary shelf-life)? If no, select what product is not in code:

  • Select Reason

FS9-US

  • Handwashing sinks:<br>Is there warm running water and required supplies at all handwashing sinks? Are hand washing sinks easily accessed by employees and only used for hand washing, not preparing food, or storing equipment?

  • Select Reason

FS10-US

  • Handwashing procedure:<br>Are hands properly washed at the required times following handwashing procedures? Is there a system in place to ensure hourly hand washing by all employees?

  • Select reason

FS11-US

  • Sanitized towel/cloth buckets:<br>Do sanitized towel buckets contain towels and chlorine sanitizer solution at the correct concentration checked with a chlorine test strip?

  • Select reason

FS12-US

  • Sanitizer-soaked towels/cloths:<br>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?

  • Select reason

FS13-US

  • Utensils sanitizing:<br>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 in the wash bin/sink) with all required supplies? Does the sanitizer the solution has the right concentration when checked with an appropriate test strip?

  • Select reason

FS13-US-01

  • All soiled raw wares that came into contact with fresh beef are washed and sanitized last (unless a ware washer is used). Soiled blue raw beef trays and lids are kept in a blue bus box until cleaned. Back sink is properly sanitized after washing wares that came into contact with raw proteins.

  • Select reason

FS14-US

  • State of cleanliness:<br>Is the restaurant (all areas) in a good state of cleanliness. In all areas, the floors/walls/ceiling and equipment do not have excessive soil, grease, or food debris build-up? Are the floors free of standing or puddling water?

  • Select reason

FS15-US

  • State of repair:<br>Is the restaurant (all areas), the floors/walls/ceilings, and equipment functioning properly and in a good state of repair (not cracked or damaged)? The freezers should not have an excessive buildup of ice.

  • Select reason

FS16-US

  • Water and ice:<br>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?

  • Select reason

FS17-US

  • Food product opened:<br>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:

  • Select reason

FS18-US

  • Raw food product handling:<br>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)?

  • Select reason

FS19-US

  • Ready-to-eat food product handling:<br>Are clear/white disposable gloves worn for food preparation of ready-to-eat foods at the sandwich prep table and salad prep table to prevent bare hand contact with any cooked or ready-to-eat foods?

  • Select reason

FS19-US-01

  • Good hygienic practices:<br>Are proper personal hygiene procedures being followed?

  • Select Reason

FS20-US

  • Chemical management:<br>Are chemicals stored away from food and packaging?<br>

  • Select Reason

FS21-US

  • Pest management:<br>Is a pest management program and pest prevention steps and behaviors in place and being managed effectively? Is the restaurant properly pest proofed to prevent the entry of pests (e.g. gaps under doors are sealed)?

  • Select Reason

FS22-US

  • Are non-food spill clean-up procedures are in place?

  • Select reason

FS23-US

  • Frozen products:<br>Are walk-in freezers and any other primary storage freezers operating at 0°F or below? Are secondary storage<br>freezers keeping all products solidly frozen? If no, check which units are not at proper temperature:

  • Select reason

FS24-US

  • Refrigerated products:<br>Are refrigerated products inside all refrigerated units at or below 40°F (including shake/sundae reservoir)? If no, note<br>which units do not meet the temperature standard:

  • Select Reason

FS25-US

  • Are secondary shelf lives of all Time-Temperature Control for Safety (TCS) products held at room temperature and in refrigerators properly marked and within their secondary shelf lives? If no, mark what product is not in code.

  • Select Reason

FS26-US

  • Leftover heated foods:<br>Are leftover heated foods discarded (including any shake/sundae mix removed from heat treatment shake/sundae machines)? If no, mark what product:

  • Select reason

FS26-US-01

  • Hot holding units:<br>Are heated foods in a hot holding unit at or above 140 °F? If no, select which product(s), which type of hot holding unit(s) (UHC, Marinator, Extended Hot Holding Cabinet, etc.), and if the products are being held without a timing mechanism

  • Select reason

FS27-US

  • Pyrometer:<br>Is the Pyrometer calibrated, working correctly, and is the probe clean?

  • Select reason

FS28-US

  • Sourcing:<br>Are all food, food packaging, equipment (including utensils), and cleaning chemicals from approved sources?

  • Select reason

FS29-US

  • Employee health:<br>Do managers understand employee illness symptoms and reportable illness causes for when an employee cannot be working? Do managers also understand when an employee can return to work after illness?

  • Select reason

FS30-US

  • Staff training:<br>Are all managers (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?

  • Select reason

FS31-US

  • Food Safety Checklists:<br>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 Guide)

  • Select reason

FS32-US

  • Health Department Inspections:<br>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?

  • Select reason

FS33-US

  • Allergen management:<br>Are nut containing McFlurry mix-ins kept in the orange container with lid and a dedicated scoop?

  • Select reason

Sign Off

  • Name and Signature

  • Notes: Critical Food Safety questions are highlighted in RED. If not compliant, these questions result in visits automatically not meeting standards and must be corrected immediately with auditor agreement to remove the risk before leaving the premises. A follow up visit is required within 14 days.
    If the overall score is below 80%, the visit results in not meeting standards, and a follow-up is required between 30 - 90 days. Food Safety Review Guide is available for this section.

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