Food Safety Visit - Total Store/Specific Dept./Follow Up

Title Page

Conducted on
Prepared by (Full Name)
Who is the Manager on duty? (Full Name)

United Express

Is there a United Express at this location?
Did you walk the United Express today?
Are handwash sinks properly supplied (soap and dispensed paper towels available and trash can), functional (adequate flow and hot water reaching minimum of 100ºF), and accessible (not blocked or used for any other purpose than hand washing)?
Are team members washing their hands when required (when hands are soiled, upon entry to the department, between glove changes when changing tasks, etc.) and using proper technique? (defined as: use of warm water, use soap to lather, paper towel to dry hands, paper towel used to turn off faucets - entire process should take approximately 20 seconds)
Are gloves being worn and used appropriately? Example violation is: Bare hand contact with Ready to Eat Food (RTE) observed.
Are team members following proper hygienic practices while in the department? Example Violations are: 1.) Team members eating, drinking, gum chewing, using tobacco in food preparation areas. 2.) Team members are not wearing proper hair restraints (hat/hairnet/beard net) 3.) Team members storing personal items in department. 4.) Team members wearing jewelry.
Is team member knowledge demonstrated? (Can the team answer Ecolab questions, does the team know where the Ecolab questions are, were food safety processes followed correctly, etc.)
Is food protected from contamination during storage, production, and display? Things to look for: 1.) Top to bottom storage/display: RTE food > intact raw meat/pork, fish, shell eggs > ground, tenderized, injected meat > poultry, stuffed food. 2.) Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.
Are DATE MARKS (date label stickers) present and are they correct? Are dates not expired on opened TCS food? Are packaged items not past their scale tag "sell thru" date?
Are store packaged foods on the sales floor properly labeled with a correct scale tag and ingredients within the department properly identified with a label showing the correct contents?
Are food contact surfaces clean?
Is the department supplied with a minimum water temperature of 120.0°F at the 3-compartment sink? Temperature must reach 120.0°F within one minute to be in compliance.
Are dishes and utensils properly washed, rinsed, sanitized, and air dried? Example Violations are: 1.) Team members not following the wash, rinse, sanitize, and air dry process. Dishes found put away wet. 2.) Sanitizer is not available or is not available at the correct concentration at the 3-compartment sink during the WRS process.
Are food, utensils, and food packaging stored appropriately? Example Violations are: 1.) Uncovered/unprotected food in storage. 2.) Food not stored a minimum of 6 inches off floor. 3.) Utensils that are stored in an unsanitary manner (stored wet or in sanitizer, stored in unsanitary container, rack, drawer, between tables and/or sink and wall, tongs hanging on door handles, etc.). 4.) Utensils/ice scoops that are stored to encourage hand contact with food contact surface (i.e. handles down). 5.) Food packaging not inverted or stored in a manner in which they could become contaminated.
Is TCS food thawed properly using an approved method? Proper thawing techniques include: in refrigeration, under cool running water (completely submerged under cool running water with drain open), or as a part of the cooking process. Any vacuum packaged fish items must be removed from package to thaw.
Are the internal temperatures of COLD TCS (Time/Temperature Control for Safety) food at or below 41.0°F? Example TCS Items are: salad bar items (chicken, ham, melons, cut leafy greens) or cold items (sandwiches, cheese, etc.).
Is COLD TCS food being chilled correctly after packaging to 41.0ºF or below, and are packages on display within load line limits?
Is food cooked/reheated to the appropriate internal temperature?
Are the internal temperatures of HOT TCS food in hot holding at or above 135.0°F? Example Items: cooked vegetables, chicken, beef, pork.
Have all cooked/hot held product temperatures been documented on the log? Ecolab will write a violation for two or more missed temps in a two week period.
Are chemicals stored and used in a manner that prevents contamination? Example Violations are: 1.) Chemicals placed above or touching food, utensils, or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.
Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled bottles, bottles marked with marker, incorrect chemicals in the bottles, unidentified bottles, etc.
Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.
Does the department have the necessary/approved food service equipment and supplies? Examples of Supplies are: calibrated probe thermometer, test strips for sanitizer, pH meter, etc. Example Violation is: Produce Items are not properly soaked in Produce Maxx solution before processing.
Is the department free from physical hazards? Example Violations are: 1.) Use of utensils/food contact equipment that is in disrepair: chipped knives/slicer blades, melted plastic ware, etc. 2.) Unshielded light bulbs over food prep/storage areas. 3.) Sponges, thumb tacks, etc. 4.) Stainless Steel Scrub Pads used for more than one day.
Are non-food contact surfaces of the department and grocery areas clean?
Are floors, walls, ceilings, and drain areas clean?
Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store.)
Is the department free of pests? Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches.
Are the restrooms clean, supplied, hot water 100ºF, and in good repair? Women's Restroom have covered trash cans or wall receptacles in each stall, and Unisex Restrooms must have one covered trash can or wall receptacle.
Overall UE comments

Deli

Is there a Deli at this location?
Did you walk the Deli today?
Are handwash sinks properly supplied (soap and dispensed paper towels available and trash can), functional (adequate flow and hot water reaching minimum of 100ºF), and accessible (not blocked or used for any other purpose than hand washing)?
Are team members washing their hands when required (when hands are soiled, upon entry to the department, between glove changes when changing tasks, etc.) and using proper technique? (defined as: use of warm water, use soap to lather, paper towel to dry hands, paper towel used to turn off faucets - entire process should take approximately 20 seconds)
Are gloves being worn and used appropriately? Example violation is: Bare hand contact with Ready to Eat Food (RTE) observed.
Are team members following proper hygienic practices while in the department? Example Violations are: 1.) Team members eating, drinking, gum chewing, using tobacco in food preparation areas. 2.) Team members are not wearing proper hair restraints (hat/hairnet/beard net) 3.) Team members storing personal items in department. 4.) Team members wearing jewelry. 5.) Aprons clean and not worn out of the department.
Is team member knowledge demonstrated? (Can the team answer Ecolab questions, does the team know where the Ecolab questions are, were food safety processes followed correctly, etc.)
Is food protected from contamination during storage, production and display? Things to look for: 1.) Top to bottom storage/display: RTE food > intact raw meat/pork, fish, shell eggs > ground, tenderized, injected meat > poultry, stuffed food. 2.) Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.
Are DATE MARKS (date label stickers) present and are they correct? Are dates not expired on opened TCS food? Are packaged items not past their scale tag "sell thru" date?
Are store packaged foods on the sales floor properly labeled with a correct scale tag and the ingredients within the department properly identified with a label showing the correct contents?
Are food contact surfaces clean?
Is the department supplied with a minimum water temperature of 120.0°F at the 3-compartment sink? Temperature must reach 120.0°F within one minute to be in compliance.
Are dishes and utensils properly washed, rinsed, sanitized and air dried? Example Violations are: 1.) Team members not following the wash, rinse, sanitize, and air dry process. Dishes found put away wet. 2.) Sanitizer is not available or is not available at the correct concentration at the 3-compartment sink during the WRS process.
Are food, utensils, and food packaging stored appropriately? Example Violations are: 1.) Uncovered/unprotected food in storage. 2.) Food not stored a minimum of 6 inches off floor. 3.) Utensils that are stored in an unsanitary manner (stored wet or in sanitizer, stored in unsanitary container, rack, drawer, between tables and/or sink and wall, tongs hanging on door handles, etc.) 4.) Utensils/ice scoops that are stored to encourage hand contact with food contact surface (i.e. handles down) 5.) Food packaging stored in a manner in which they could become contaminated.
Is TCS food thawed properly using an approved method? Proper thawing techniques include: in refrigeration, under cool running water (completely submerged under cool running water with drain open), or as a part of the cooking process. Any vacuum packaged fish items must be removed from package to thaw.
Are the internal temperatures of COLD TCS (Time/Temperature Control for Safety) food at or below 41.0°F? Example TCS Items are: salad bar items (chicken, ham, melons, cut leafy greens) or cold items (sandwiches, cheese, etc.)
Is COLD TCS food being chilled correctly after packaging to 41.0°F or below, and are packages on display within load line limits?
Is food cooked/reheated to the appropriate internal temperature?
Are the internal temperatures of HOT TCS food in hot holding at or above 135.0°F? Example Items: cooked vegetables, chicken, beef, pork.
Have all cooked/hot held product temperatures been documented on the log? Ecolab will write a violation for two or more missed temps in a two week period.
Is HOT TCS food being cooled properly?
Are chemicals stored and used in a manner that prevents contamination? Example Violations are: 1.) Chemicals placed above or touching food, utensils or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.
Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled bottles, bottles marked with marker, incorrect chemicals in the bottles, unidentified bottles, etc.
Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.
Does the department have the necessary/approved food service equipment and supplies? Examples of Supplies are: calibrated probe thermometer, test strips for sanitizer, pH meter, etc. Example Violation is: Produce Items are not properly soaked in Produce Maxx solution before processing.
Is the department free from physical hazards? Example Violations are: 1.) Use of utensils/food contact equipment that is in disrepair: chipped knives/slicer blades, melted plastic ware, etc. 2.) Unshielded light bulbs over food prep/storage areas. 3.) Sponges, thumb tacks, etc. 4.) Stainless Steel Scrub Pads used for more than one day.
Are non-food contact surfaces of the department clean?
Are floors, walls, ceilings, and drain areas clean?
Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store.)
Is the department free of pests? Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches
Deli Overall Comments

Bakery

Is there a bakery at this location?
Did you walk the bakery today?
Are handwash sinks properly supplied (soap and dispensed paper towels available and trash can), functional (adequate flow and hot water reaching minimum of 100ºF), and accessible (not blocked or used for any other purpose than hand washing)?
Are team members washing their hands when required (when hands are soiled, upon entry to the department, between glove changes when changing tasks, etc.) and using proper technique? (defined as: use of warm water, use soap to lather, paper towel to dry hands, paper towel used to turn off faucets - entire process should take approximately 20 seconds)
Are gloves being worn and used appropriately? Example violation is: Bare hand contact with Ready to Eat Food (RTE) observed.
Are team members following proper hygienic practices while in the department? Example Violations: 1.) Team members eating, drinking, gum chewing, using tobacco in food preparation areas. 2.) Team members are not wearing proper hair restraints (hat/hairnet/beard net) while food production/food service is being conducted. 3.) Team members storing personal items in department. 4.) Team members wearing jewelry. 5.) Aprons clean and not worn out of the department.
Is team member knowledge demonstrated? (Can the team answer Ecolab questions, does the team know where the Ecolab questions are, were food safety processes followed correctly, etc.)
Is food protected from contamination during storage, production and display? Things to look for 1.) Top to bottom storage/display: RTE food > eggs 2.) Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.
Are DATE MARKS present and are they correct? Are dates not expired on store opened TCS food?
Are store packaged foods on the sales floor and ingredients within the department properly labeled?
Are food contact surfaces clean?
Is the department supplied with a minimum water temperature of 120.0°F at the 3-compartment sink? Temperature must reach 120.0°F within one minute to be in compliance.
Are dishes and utensils properly washed, rinsed, sanitized and air dried? Example Violations are: 1.) Team members not following the wash, rinse, sanitize, and air dry process. Dishes put away wet. 2.) Sanitizer is not available or is not available at the correct concentration at the 3-compartment sink during the WRS process.
Are food, utensils and food packaging stored appropriately? Example Violations: 1.) Uncovered/unprotected food in storage. 2.) Food not stored a minimum of 6 inches off floor. 3.) Utensils that are stored in an unsanitary manner (stored wet or in sanitizer, stored in unsanitary container, rack, drawer, between tables and/or sink and wall, tongs hanging on door handles, etc.) 4.) Utensils/ice scoops that are stored to encourage hand contact with food contact surface (i.e. handles down) 5.) Food packaging stored in a manner in which they could become contaminated.
Are the internal temperatures of COLD TCS (Time/Temperature Control for Safety) food at or below 41.0°F? Example TCS Items are: tres leches cake, cheese cake, gelatina, flan.
Are chemicals stored and used in a manner that prevents contamination? Example Violations are: 1.) Chemicals placed above or touching food, utensils, or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.
Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled, bottles marked with marker, incorrect chemicals in the bottle, unidentified bottles, etc.
Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.
Does the department have the necessary/approved food service equipment and supplies? Examples of Supplies are: calibrated probe thermometer, test strips for sanitizer, etc. Example Violation is: Produce Items (strawberries) are not properly soaked in Produce Maxx solution before processing.
Is the department free from physical hazards? Example Violations are: 1.) Use of utensils/food contact equipment that is in disrepair: chipped knives/slicer blades, melted plastic ware, etc. 2.) Unshielded light bulbs over food prep/storage areas. 3.) Sponges, thumb tacks, etc. 4.) Stainless Steel Scrub Pads used for more than one day.
Are non-food contact surfaces of the department clean?
Are floors, walls, ceilings, and drain areas clean?
Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store.)
Is the department free of pests? Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches
Bakery Overall Comments

Produce

Is there a Produce at this location?
Did you walk produce today?
Are handwash sinks properly supplied (soap and dispensed paper towels available and trash can), functional (adequate flow and hot water reaching minimum of 100ºF), and accessible (not blocked or used for any other purpose than hand washing)?
Are team members washing their hands when required (when hands are soiled, upon entry to the department, between glove changes when changing tasks, etc.) and using proper technique? (defined as: use of warm water, use soap to lather, paper towel to dry hands, paper towel used to turn off faucets - entire process should take approximately 20 seconds)
Are gloves being worn and used appropriately? Example violation is: Bare hand contact with Ready to Eat Food (RTE) observed.
Are team members following proper hygienic practices while in the department? Example Violations: 1.) Team members eating, drinking, gum chewing, using tobacco in food preparation areas. 2.) Team members are not wearing proper hair restraints (hat/hairnet/beard net) while food production/food service is being conducted. 3.) Team members storing personal items in department. 4.) Team members wearing jewelry. 5.) Aprons clean and not worn out of the department.
Is team member knowledge demonstrated? (Can the team answer Ecolab questions, does the team know where the Ecolab questions are, were food safety processes followed correctly, etc.)
Is food protected from contamination during storage, production and display? Things to look for: Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.
Are DATE MARKS (date label stickers) present and are they correct? Are dates not expired on opened TCS (Time/Temperature Control for Safety) food? Are packaged items not past their scale tag "sell thru" date?
Are store packaged foods on the sales floor properly labeled with a correct scale tag and the ingredients within the department properly identified with a label showing their correct contents?
Are food contact surfaces clean?
Is the department supplied with a minimum water temperature of 120.0°F at the 3-compartment sink? Temperature must reach 120.0°F within one minute to be in compliance.
Are dishes and utensils properly washed, rinsed, sanitized, and air dried? Example Violations are: 1.) Team members not following the wash, rinse, sanitize, and air dry process. Dishes put away wet. 2.) Sanitizer is not available or is not available at the correct concentration at the 3-compartment sink during the WRS process.
Are food, utensils and food packaging stored appropriately? Example Violations: 1.) Uncovered/unprotected food in storage. 2.) Food not stored a minimum of 6 inches off floor. 3.) Utensils that are stored in an unsanitary manner (stored wet or in sanitizer, stored in unsanitary container, rack, drawer, between tables and/or sink and wall, tongs hanging on door handles, etc.) 4.) Utensils/ice scoops that are stored to encourage hand contact with food contact surface (i.e. handles down) 5.) Food packaging stored in a manner in which they could become contaminated.
Are the internal temperatures of COLD TCS (Time/Temperature Control for Safety) food at or below 41.0°F? Example Items: cut melons, cut leafy greens, sprouts, cheese, yogurt, cut tomatoes, guacamole, pico, etc. Example Cause of Violations: TCS food not chilled again after packaging and before being displayed for sale.
Is COLD TCS food being chilled correctly after packaging to 41.0°F or below, and are packages on display within load line limits?
Are chemicals stored and used in a manner that prevents contamination? Example Violations are: 1.) Chemicals placed above or touching food, utensils or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.
Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled, bottles marked with marker, incorrect chemicals in the bottle, unidentified bottles, etc.
Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.
Does the department have the necessary/approved food service equipment and supplies? Examples of Supplies are: calibrated probe thermometer, test strips for sanitizer, etc. Example Violation is: Produce Items are not properly soaked in Produce Maxx solution before processing.
Is the department free from physical hazards? Example Violations are: 1.) Use of utensils/food contact equipment that is in disrepair: chipped knives/slicer blades, melted plastic ware, etc. 2.) Unshielded light bulbs over food prep/storage areas. 3.) Sponges, thumb tacks, etc. 4.) Stainless Steel Scrub Pads used for more than one day.
Are non-food contact surfaces of the department clean?
Are floors, walls, ceilings, and drain areas clean?
Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store).
Is the department free of pests? Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches
Produce Overall Comments

Starbucks

Is there a Starbucks at this location?
Did you walk the Starbucks today?
Are handwash sinks properly supplied (soap and dispensed paper towels available and trash can), functional (adequate flow and hot water reaching minimum of 100ºF), and accessible (not blocked or used for any other purpose than hand washing)?
Are team members washing their hands when required (when hands are soiled, upon entry to the department, between glove changes when changing tasks, etc.) and using proper technique? (defined as: use of warm water, use soap to lather, paper towel to dry hands, paper towel used to turn off faucets - entire process should take approximately 20 seconds)
Are gloves being worn and used appropriately? Example violation is: Bare hand contact with Ready to Eat Food (RTE) observed.
Are team members following proper hygienic practices while in the department? Example Violations: 1.) Team members eating, drinking, gum chewing, using tobacco in food preparation areas. 2.) Team members are not wearing proper hair restraints (hat/hairnet/beard net) while food production/food service is being conducted. 3.) Team members storing personal items in department. 4.) Team members wearing jewelry.
Is team member knowledge demonstrated? (Can the team answer Ecolab questions, does the team know where the Ecolab questions are, were food safety processes followed correctly, do they know their Starbucks questions, etc.)
Is food protected from contamination during storage, production and display? Things to look for: Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.
Are food contact surfaces clean?
Are dishes and utensils properly washed, rinsed, sanitized, and air dried? Example Violations are: 1.) Team members not following the wash, rinse, sanitize, and air dry process. Dishes put away wet. 2.) Sanitizer is not available or is not available at the correct concentration at the 3-compartment sink during the WRS process.
Is the department supplied with a minimum water temperature of 120.0°F at the 3-compartment sink? Temperature must reach 120.0°F within one minute to be in compliance.
Are the internal temperatures of COLD TCS (Time/Temperature Control for Safety) food at or below 41.0°F? Example Items: cold items (sandwiches, milk, etc.).
Is food cooked to the appropriate internal temperature? (sandwiches, egg bites)
Are food, utensils, and food packaging stored appropriately? Example Violations: 1.) Uncovered/unprotected food in storage. 2.) Food not stored a minimum of 6 inches off floor. 3.) Utensils that are stored in an unsanitary manner (stored wet or in sanitizer, stored in unsanitary container, rack, drawer, between tables and/or sink and wall, tongs hanging on door handles, etc.) 4.) Utensils/ice scoops that are stored to encourage hand contact with food contact surface (i.e. handles down) 5.) Food packaging stored in a manner in which they could become contaminated.
Are DATE MARKS (date label stickers) present and are they correct? Are dates not expired on opened TCS (Time/Temperature Control for Safety) food? Are packaged items not past their scale tag "sell thru" date?
Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled, bottles marked with marker, incorrect chemicals in the bottle, unidentified bottles, etc.
Are chemicals stored and used in a manner that prevents contamination? Example Violations: 1.) Chemicals placed above or touching food, utensils or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.
Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.
Does the department have the necessary/approved food service equipment and supplies? Examples of Supplies are: calibrated probe thermometer, test strips for sanitizer, etc.
Are non-food contact surfaces of the department clean?
Is the department free from physical hazards? Example Violations are: 1.) Use of utensils/food contact equipment that is in disrepair: chipped knives/slicer blades, melted plastic ware, etc. 2.) Unshielded light bulbs over food prep/storage areas. 3.) Sponges, thumb tacks, etc. 4.) Stainless Steel Scrub Pads used for more than one day.
Are floors, walls, ceilings, and drain areas clean?
Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store.)
Is the department free of pests? Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches
Starbucks Overall Comments

Meat Market

Is there a Meat Market at this location?
Did you walk the Meat Market today?
Are handwash sinks properly supplied (soap and dispensed paper towels available and trash can), functional (adequate flow and hot water reaching minimum of 100ºF), and accessible (not blocked or used for any other purpose than hand washing)?
Are team members washing their hands when required (when hands are soiled, upon entry to the department, between glove changes when changing tasks, etc.) and using proper technique? (defined as: use of warm water, use soap to lather, paper towel to dry hands, paper towel used to turn off faucets - entire process should take approximately 20 seconds)
Are gloves being worn and used appropriately? Example violation is: Bare hand contact with Ready to Eat Food (RTE) observed.
Are team members following proper hygienic practices while in the department? Example Violations: 1.) Team members eating, drinking, gum chewing, using tobacco in food preparation areas. 2.) Team members are not wearing proper hair restraints (hat/hairnet/beard net) while food production/food service is being conducted. 3.) Team members storing personal items in department. 4.) Team members wearing jewelry. 5.) Aprons clean and not worn out of the department.
Is team member knowledge demonstrated? (Can the team answer Ecolab questions, does the team know where the Ecolab questions are, were food safety processes followed correctly, etc.)
Is food protected from contamination during storage, production and display? Things to look for : 1.) Top to bottom storage/display: RTE food > intact raw meat/pork, fish, shell eggs > ground, tenderized, injected meat > poultry, stuffed food. 2.) Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.
Are DATE MARKS (date label stickers) present and are they correct? Are dates not expired on opened TCS (Time/Temperature Control for Safety) food? Are packaged items not past their scale tag "sell thru" date?
Are store packaged foods on the sales floor properly labeled with a correct scale tag and the ingredients within the department properly identified with a label showing their correct contents?
Are food contact surfaces clean?
Is the department supplied with a minimum water temperature of 120.0°F at the 3-compartment sink? Temperature must reach 120.0°F within one minute to be in compliance.
Are dishes and utensils properly washed, rinsed, sanitized, and air dried? Example Violations are: 1.) Team members not following the wash, rinse, sanitize, and air dry process. Dishes put away wet. 2.) Sanitizer is not available or is not available at the correct concentration at the 3-compartment sink during the WRS process.
Are food, utensils and food packaging stored appropriately? Example Violations are: 1.) Uncovered/unprotected food in storage. 2.) Food not stored a minimum of 6 inches off floor. 3.) Utensils that are stored in an unsanitary manner (stored wet or in sanitizer, stored in unsanitary container, rack, drawer, between tables and/or sink and wall, tongs hanging on door handles, etc.) 4.) Utensils/ice scoops that are stored to encourage hand contact with food contact surface (i.e. handles down) 5.) Food packaging stored in a manner in which they could become contaminated.
Is TCS food thawed properly using an approved method? Proper thawing techniques include: in refrigeration, under cool running water (completely submerged under cool running water with drain open), or as a part of the cooking process. Any vacuum packaged fish items must be removed from package to thaw.
Are the internal temperatures of COLD TCS (Time/Temperature Control for Safety) food at or below 41.0°F? Example Items: chicken, ham, cheese, fish, etc. Example Cause of Violations: TCS food not chilled after packaging and before being displayed for sale.
Is food cooked/reheated to the appropriate internal temperature? Only a few stores do this in meat market.
Is food on display within load line limits?
Are chemicals stored and used in a manner that prevents contamination? Example Violations are: 1.) Chemicals placed above or touching food, utensils or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.
Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled, bottles marked with marker, incorrect chemicals in the bottle, unidentified bottles, etc.
Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.
Does the department have the necessary/approved food service equipment and supplies? Examples of Supplies are: calibrated probe thermometer, test strips for sanitizer, etc. Example Violation is: Produce Items are not properly soaked in Produce Maxx solution before processing.
Is the department free from physical hazards? Example Violations are: 1.) Use of utensils/food contact equipment that is in disrepair: chipped knives/slicer blades, melted plastic ware, etc. 2.) Unshielded light bulbs over food prep/storage areas. 3.) Sponges, thumb tacks, etc. 4.) Stainless Steel Scrub Pads used for more than one day.
Are non-food contact surfaces of the department clean?
Are floors, walls, ceilings, and drain areas clean?
Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store.)
Is the department free of pests? Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches
Meat Market Overall Comments

Seafood

Does this location have a seafood department?
Did you walk Seafood today?
Are handwash sinks properly supplied (soap and dispensed paper towels available and trash can), functional (adequate flow and hot water reaching minimum of 100ºF), and accessible (not blocked or used for any other purpose than hand washing)?
Are team members washing their hands when required (when hands are soiled, upon entry to the department, between glove changes when changing tasks, etc.) and using proper technique? (defined as: use of warm water, use soap to lather, paper towel to dry hands, paper towel used to turn off faucets - entire process should take approximately 20 seconds)
Are gloves being worn and used appropriately? Example violation is: Bare hand contact with Ready to Eat Food (RTE) observed.
Are team members following proper hygienic practices while in the department? Example Violations: 1.) Team members eating, drinking, gum chewing, using tobacco in food preparation areas. 2.) Team members are not wearing proper hair restraints (hat/hairnet/beard net) while food production/food service is being conducted. 3.) Team members storing personal items in department. 4.) Team members wearing jewelry. 5.) Aprons clean and not worn out of the department.
Is team member knowledge demonstrated? (Can the team answer Ecolab questions, does the team know where the Ecolab questions are, were food safety processes followed correctly, etc.)
Is food protected from contamination during storage, production and display? Things to look for : 1.) Top to bottom storage/display: RTE food > intact raw meat/pork, fish, shell eggs > ground, tenderized, injected meat > poultry, stuffed food. 2.) Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.
Are DATE MARKS (date label stickers) present and are they correct? Are dates not expired on opened TCS (Time/Temperature Control for Safety) food? Are packaged items not past their scale tag "sell thru" date?
Are store packaged foods on the sales floor properly labeled with a correct scale tag and the ingredients within the department properly identified with a label showing their correct contents?
Are food contact surfaces clean?
Is the department supplied with a minimum water temperature of 120.0°F at the 3-compartment sink? Temperature must reach 120.0°F within one minute to be in compliance.
Are dishes and utensils properly washed, rinsed, sanitized, and air dried? Example Violations are: 1.) Team members not following the wash, rinse, sanitize, and air dry process. Dishes put away wet. 2.) Sanitizer is not available or is not available at the correct concentration at the 3-compartment sink during the WRS process.
Are food, utensils, and food packaging stored appropriately? Example Violations: 1.) Uncovered/unprotected food in storage. 2.) Food not stored a minimum of 6 inches off floor. 3.) Utensils that are stored in an unsanitary manner (stored wet or in sanitizer, stored in unsanitary container, rack, drawer, between tables and/or sink and wall, tongs hanging on door handles, etc.). 4.) Utensils/ice scoops that are stored to encourage hand contact with food contact surface (i.e. handles down). 5.) Food packaging stored in a manner in which they could become contaminated.
Is TCS food thawed properly using an approved method? Proper thawing techniques include: in refrigeration, under cool running water (completely submerged under cool running water with drain open), or as a part of the cooking process. Any vacuum packaged fish items must be removed from package to thaw.
Are the internal temperatures of COLD TCS (Time/Temperature Control for Safety) food at or below 41.0°F? Example Items: chicken, ham, cheese, fish, etc. Example Cause of Violations: TCS food not chilled after packaging and before being displayed for sale.
Is food on display within load line limits?
Is food cooked to the appropriate internal temperature? Only a few Seafood stores cook fish for the guests.
Are chemicals stored and used in a manner that prevents contamination? Example Violations are: 1.) Chemicals placed above or touching food, utensils or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.
Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled, bottles marked with marker, incorrect chemicals in the bottle, unidentified bottles, etc.
Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.
Does the department have the necessary/approved food service equipment and supplies? Examples of Supplies are: calibrated probe thermometer, test strips for sanitizer, etc.
Is a consumer advisory present where required? Sushi, Oysters, Poke, etc. Any food item sold raw and intended to be eaten raw has to have an advisory.
Are shellfish tags kept on file, in chronological order, for 90 days from the date last sold.
Is the department free from physical hazards? Example Violations are: 1.) Use of utensils/food contact equipment that is in disrepair: chipped knives/slicer blades, melted plastic ware, etc. 2.) Unshielded light bulbs over food prep/storage areas. 3.) Sponges, thumb tacks, etc. 4.) Stainless Steel Scrub Pads used for more than one day.
Are non-food contact surfaces of the department clean?
Are floors, walls, ceilings, and drain areas clean?
Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store).
Is the department free of pests? Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches
Seafood Overall Comments

Sushi

Does this store have sushi?
Did you walk Sushi today?
Are handwash sinks properly supplied (soap and dispensed paper towels available and trash can), functional (adequate flow and hot water reaching minimum of 100ºF), and accessible (not blocked or used for any other purpose than hand washing)?
Are team members washing their hands when required (when hands are soiled, upon entry to the department, between glove changes when changing tasks, etc.) and using proper technique? (defined as: use of warm water, use soap to lather, paper towel to dry hands, paper towel used to turn off faucets - entire process should take approximately 20 seconds)
Are gloves being worn and used appropriately? Example violation is: Bare hand contact with Ready to Eat Food (RTE) observed.
Are team members following proper hygienic practices while in the department? Example Violations: 1.) Team members eating, drinking, gum chewing, using tobacco in food preparation areas. 2.) Team members are not wearing proper hair restraints (hat/hairnet/beard net) while food production/food service is being conducted. 3.) Team members storing personal items in department. 4.) Team members wearing jewelry.
Is team member knowledge demonstrated? (Can the team answer Ecolab questions, does the team know where the Ecolab questions are, were food safety processes followed correctly, etc.)
Is food protected from contamination during storage, production and display? Things to look for : 1.) Top to bottom storage/display: RTE food > intact raw meat/pork, fish, shell eggs > ground, tenderized, injected meat > poultry, stuffed food. 2.) Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.
Are DATE MARKS (date label stickers) present and are they correct? Are dates not expired on opened TCS (Time/Temperature Control for Safety) food? Are packaged items not past their scale tag "sell thru" date?
Are store packaged foods on the sales floor properly labeled with a correct scale tag and the ingredients within the department properly identified with a label showing their correct contents?
Is the Sushi Log filled out correctly?
Are food contact surfaces clean?
Is the department supplied with a minimum water temperature of 120.0°F at the 3-compartment sink? Temperature must reach 120.0°F within one minute to be in compliance.
Are dishes and utensils properly washed, rinsed, sanitized, and air dried? Example Violations are: 1.) Team members not following the wash, rinse, sanitize, and air dry process. Dishes put away wet. 2.) Sanitizer is not available or is not available at the correct concentration at the 3-compartment sink during the WRS process.
Are food, utensils and food packaging stored appropriately? Example Violations: 1.) Uncovered/unprotected food in storage. 2.) Food not stored a minimum of 6 inches off floor. 3.) Utensils that are stored in an unsanitary manner (stored wet or in sanitizer, stored in unsanitary container, rack, drawer, between tables and/or sink and wall, tongs hanging on door handles, etc.) 4.) Utensils/ice scoops that are stored to encourage hand contact with food contact surface (i.e. handles down) 5.) Food packaging stored in a manner in which they could become contaminated.
Is TCS food thawed properly using an approved method? Proper thawing techniques include: in refrigeration, under cool running water (completely submerged under cool running water with drain open), or as a part of the cooking process. Any vacuum packaged fish items must be removed from package to thaw.
Are the internal temperatures of COLD TCS (Time/Temperature Control for Safety) food at or below 41.0°F? Example Items: sushi, fish, cheese, etc. Example Cause of Violations: TCS food not chilled after packaging and before being displayed for sale.
Is COLD TCS food being chilled correctly after packaging to 41.0°F or below, and are packages on display within load line limits?
Is food cooked/reheated to the appropriate internal temperature? Only some Sushi Bars serve hot food.
Is a consumer advisory present where required? Sushi, Oysters, Poke, etc. Any food item sold raw and intended to be eaten raw has to have an advisory.
Are chemicals stored and used in a manner that prevents contamination? Example Violations: 1.) Chemicals placed above or touching food, utensils or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.
Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled, bottles marked with marker, incorrect chemicals in the bottle, unidentified bottles, etc.
Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.
Does the department have the necessary/approved food service equipment and supplies? Examples of Supplies are: calibrated probe thermometer, test strips for sanitizer, pH meter, etc.
Is the department free from physical hazards? Example Violations are: 1.) Use of utensils/food contact equipment that is in disrepair: chipped knives/slicer blades, melted plastic ware, etc. 2.) Unshielded light bulbs over food prep/storage areas. 3.) Sponges, thumb tacks, etc. 4.) Stainless Steel Scrub Pads used for more than one day.
Are non-food contact surfaces of the department clean?
Are floors, walls, ceilings, and drain areas clean?
Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store).
Is the department free of pests? Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches.
Sushi Overall Comments

Grocery

Is there a grocery department?
Did you walk grocery today?
Is food protected from contamination during storage, production, and display? Things to look for 1.) Top to bottom storage/display. 2.) Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.
Are all COLD TCS (Time/Temperature Control for Safety) food items at or below 41.0°F?
Are all baby formula products in date?
Are food items stored appropriately? Example Violation is: Food not stored a minimum of 6 inches off floor. Only waterproof containers can be directly on the ground.
Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled, bottles marked with marker, incorrect chemicals in the bottle, unidentified bottles, etc.
Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.
Are chemicals stored and used in a manner that prevents contamination? Example Violations are: 1.) Chemicals placed above or touching food, utensils or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.
Are non-food contact surfaces of the department and grocery areas clean?
Is the janitorial area properly stocked, maintained clean and in good repair? Example Violations are: 1.) Mop sink unclean or in disrepair. 2.) Chemical dispensing systems are not stocked/not well maintained. 3.) Mops and other cleaning tools are not stored appropriately. 4.) Chemical storage area found to be disorganized and/or with excessive trash/clutter.
Are the restrooms clean, supplied, hot water 100ºF, and in good repair? Women's Restroom have covered trash cans or wall receptacles in each stall and Unisex Restrooms must have one covered trash can or wall receptacle.
Is the store exterior maintained clean and in good repair?
Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store).
Is the department free of pests? Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches.
Are all pest control devices present, undamaged, plugged in, and working properly?
Grocery overall comments

Tap House

Does this store have Tap House?
Did you walk Tap House today?
Are handwash sinks properly supplied (soap and dispensed paper towels available and trash can), functional (adequate flow and hot water reaching minimum of 100ºF), and accessible (not blocked or used for any other purpose than hand washing)?
Are team members washing their hands when required (when hands are soiled, upon entry to the department, between glove changes when changing tasks, etc.) and using proper technique? (defined as: use of warm water, use soap to lather, paper towel to dry hands, paper towel used to turn off faucets - entire process should take approximately 20 seconds)
Are gloves being worn and used appropriately? Example violations are: Bare hand contact with Ready to Eat Food (RTE) observed like, cutting lemons and limes without disposable gloves.
Are team members following proper hygienic practices while in the department? Example Violations are: 1.) Team members eating, drinking, gum chewing, using tobacco in food preparation areas. 2.) Team members are not wearing proper hair restraints (hat/hairnet/beard net) while food production/food service is being conducted (cutting limes and lemons), otherwise, bar team members do not have to wear a beard net since they are beverage only. If they go in another department, they must be in compliance. 3.) Team members storing personal items in department. 4.) Team members wearing jewelry (there is not an exception for bar team and jewelry).
Is team member knowledge demonstrated? (Can the team answer Ecolab questions, does the team know where the Ecolab questions are, were food safety processes followed correctly, etc.)
Is food protected from contamination during storage, production and display? Evaluate food storage areas to determine if food is being stored in a manner that may introduce hazards.
Are food contact surfaces clean?
Are dishes and utensils properly washed, rinsed, sanitized, and air dried? Example Violations are: 1.) Team members not following the wash, rinse, sanitize, and air dry process. Dishes put away wet. 2.) Sanitizer is not available or is not available at the correct concentration at the 3-compartment sink during the WRS process.
Is the department supplied with a minimum water temperature of 120.0°F at the 3-compartment sink? Temperature must reach 120.0°F within one minute to be in compliance.
Are food, utensils, and food packaging stored appropriately? Example Violations: 1.) Uncovered/unprotected food in storage. 2.) Food not stored a minimum of 6 inches off floor. 3.) Utensils that are stored in an unsanitary manner (stored wet or in sanitizer, stored in unsanitary container, rack, drawer, between tables and/or sink and wall, tongs hanging on door handles, etc.) 4.) Utensils/ice scoops that are stored to encourage hand contact with food contact surface (i.e. handles down) 5.) Food packaging stored in a manner in which they could become contaminated
Are chemicals stored and used in a manner that prevents contamination? Example Violations: 1.) Chemicals placed above or touching food, utensils or other food contact surfaces, or food packaging materials. 2.) Chemical dispensers that have the wrong chemical hooked up to them.
Are the chemical spray bottles properly labeled with their true contents in the department? Example Violations are: unlabeled, bottles marked with marker, incorrect chemicals in the bottle, unidentified bottles, etc.
Is the department free of off-the-shelf or unauthorized chemicals? Follow Ecolab Product Wall Chart for the Department.
Does the department have the necessary/approved food service equipment and supplies? Examples of Supplies are: calibrated probe thermometer, test strips for sanitizer, etc. Example Violation is: Produce Items are not properly soaked in Produce Maxx solution before processing.
Is the department free from physical hazards? Example Violations are: 1.) Use of utensils/food contact equipment that is in disrepair: chipped knives/slicer blades, melted plastic ware, etc. 2.) Unshielded light bulbs over food prep/storage areas. 3.) Sponges, thumb tacks, etc. 4.) Stainless Steel Scrub Pads used for more than one day.
Are non-food contact surfaces of the department clean?
Are floors, walls, ceilings, and drain areas clean?
Are facility surfaces and equipment in good repair? Example Violations are: 1.) equipment is broken, rusty, chipped, has loose parts, wires are frayed, cutting boards have deep grooves, etc. 2.) Department surfaces have holes/gaps, etc. 3.) Old, unused equipment still in the department (covered or otherwise, it is still a violation if it is in the store.)
Is the department free of pests? Example Violations are: 1.) Flies (3 or more observed in department) 2.) Rodents or evidence of rodents 3.) Cockroaches or evidence of cockroaches.
Tap House Overall Comments

Facilities

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#1 What was the issue?
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#2 What was the issue?
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#3 What was the issue?
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#4 What was the issue?
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#5 What was the issue?
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#6 What was the issue?
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Overall Comments/Summary

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Food Safety Visit - Total Store/Specific Dept./Follow Up

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United Express

Deli

Bakery

Produce

Starbucks

Meat Market

Seafood

Sushi

Grocery

Tap House

Facilities

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Food Safety Visit - Total Store/Specific Dept./Follow Up

Free Food Safety Visit - Total Store/Specific Dept./Follow Up Checklist

Go digital today!

Convert your paper checklists into digital forms

United Express

Deli

Bakery

Produce

Starbucks

Meat Market

Seafood

Sushi

Grocery

Tap House

Facilities

Overall Comments/Summary

Related checklists