Title Page

  • Conducted on

  • Prepared by

  • Location
  • Is the FM working the grill only using the red spatula never handling the black spatula or ready-to-eat items unless they have done a double handwash and sanitize first? (Major)

  • Is the temperature of the following at the MUT 41 degrees or colder? (Major)

  • Lettuce

  • Tomato

  • Tartar Sauce

  • Cheese

  • Are all hand wash sinks stocked with paper towels, and soap? (Major)

  • Are all hand wash sinks have hot water that is 100 degrees or higher in 45 seconds? (Major)

  • Double handwash poster at each sink in back of house? (Major)

  • Sink is clean and not used for anything else but hand washing? (Major)

  • Did you observe a FM completing a double handwash correctly? (Major)

  • Did you observe a FM completing a double handwash after hands become contaminated? (Major)

  • Temperature of the Walk-in Cooler

  • Temperature of the Walk-in Freezer

  • Temperature of the Main Grill Cooler

  • Temperature of the Drive-thru Cooler

  • Temperature of the Fry Freezer

  • Temperature of the Fryer Station Freezer

  • Temperature of the MUT Reach-in Cooler

  • Temperature of the DT small Refrigerator

  • Temperature of the Front Counter refrigerator

  • Are all food items stored properly in all refrigerators? (RTE on top shelf, raw meat lower shelves, all raw grilled chicken on bottom shelves) (Major)

  • Are sanitizer strips available (Major), unwrapped, and not expired?

  • Food contact surfaces clean and free of debris (Major)

  • Tomato slicer clean

  • Lettuce chopper clean

  • Onion dice clean

  • Pests not present in establishment; Eliminated if found (Critical/Major)

  • Are ice machines and bins in clean condition (no evidence of mold or mildew)? (Major)

  • FOOD SAFETY CHECKLIST being completed shift/day as called out in OGB (Check last 7 days)

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.