Title Page

  • Conducted on

  • Prepared by

  • Location
  • is the restaurant infested or does it have signs of active pest infestation. Is the restaurant building, adjoining corral, and any area within 10 ft from the building(i.e. inside the drive thru lane clear from animal or insect infestation.

  • are the internal temperatures of beef patties after cooking at or above 155 and freeze fresh beef patties at or above 175

  • are the internal temperatures of raw chicken products at or above 165

  • are the internal temperatures of breakfast sausage at or above 155

  • can managers demonstrate they have been trained on properly completing the procedures on food safety daily checklist and can take corrective action

  • were hands properly washed following hand washing procedures at the appropriate times and it's a system in place to ensure hourly hand-washing by our employees

  • do sanitize buckets contain towels in sanitizer solution at the correct concentration checked with a chlorine test strip

  • are sanitize soaked towels and Grill cloths used at Food beverage preparation and surface areas placed in the soil tell bucket after using and not left sitting out on a surface

  • or are UHC trays grill utensils prep table utensils and utensil holders clean washed and sanitized at least every 4 hours as approved procedure do the back sink and soap sanitizer dispensers are dishwashers function

  • all soiled raw wares that came into contact with raw proteins. Blue raw beef trays and Lids are kept in blue box until cleaned back sink is properly sanitize after washing where's that came into contact with raw proteins

  • are floor, wall, ceilings and equipment in good repair and clean no excessive soil grease or food debris build up our floor drains functioning or the floors free of standing or puddling water

  • are appropriate measures taken to prevent water and ice from foreign material, chemicals or bacterial contamination are water filters in date and ice machine free from mold build up

  • are open packages of food in storage including dry storage refrigerator and freezers covered rap labeled off the floor and away from the walls and stored according to proper procedures

  • are Blue disposable gloves or dedicated tongs used to prevent cross-contamination when handling all raw meat and poultry products including shelled eggs at the grill station and fryer station. Are dedicated utensils for raw products (e g. Yolk breaking took on lo y to break eff yolks

  • are clear white disposable gloves worn for food preparation of Ready-to-Eat Foods at the sandwich prep table salad prep table to prevent bare hand contact with any cooked or Ready-to-Eat Foods

  • is a Pest Management program and pest prevention steps and behaviors in place and being managed effectively is the restaurant properly please prove to prevent entry if pissed gaps under doors are sealed

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

  • are walk-in freezers and any other primary storage freezers operating at 0 degrees or below or secondary storage freezers keeping all products Frozen

  • are refrigerated products inside all refrigerator units at or below 40 degrees including shake and Sundae Reservoir

  • are refrigerated products in code within primary shelf life

  • are secondary shelf life refrigerated products held in refrigerators and at room temperature marked and are products being used within their secondary shelf life

  • is a pyrometer calibrated working correctly in is the Probe clean

  • is the internal temperature of filet of fish portions after cooking at or above 150

  • are all food, food packaging equipment and cleaning chemicals from approved sources

  • do managers understand employee illness symptoms and reportable illnesses causes for when an employee cannot be working do managers also understand when employee can return to work after an illness

  • are all managers trained and correctly certified in food safety through ServSafe are all employees trained and verified on food safety and sanitation / McDonald's current training program in accordance with local regulations

  • or at least the last 60 days of correctly completed food safety daily checklist available are the last 2 correctly completed monthly food safety procedure verification available

  • when reviewing the most recent health department inspection report have all food safety violations noted by the health department been corrected or a plan in place to correct issues

  • are not containing McFlurry mix-ins kept in the orange container with the lid and a dedicated scoop

  • Do cooked round eggs have gelled yolks (are not runny). Are temp. At or above bc 155

  • Are leftover heated Foods discarded including any shake and Sunday mix removed from the heat treat machine

  • is there a warm running water and required supplies at all hand washing sinks are hand washing sinks easily accessed by employees and only used for handwashing not preparing food or storing equipment

  • are chemicals stored away from food and packaging

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.