Title Page
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Conducted on
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Prepared by
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Location
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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)
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Is the temperature of the following at the MUT 41 degrees or colder? (Major)
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Lettuce
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Tomato
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Tartar Sauce
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Cheese
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Are all hand wash sinks stocked with paper towels, and soap? (Major)
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Are all hand wash sinks have hot water that is 100 degrees or higher in 45 seconds? (Major)
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Double handwash poster at each sink in back of house? (Major)
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Sink is clean and not used for anything else but hand washing? (Major)
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Did you observe a FM completing a double handwash correctly? (Major)
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Did you observe a FM completing a double handwash after hands become contaminated? (Major)
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Temperature of the Walk-in Cooler
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Temperature of the Walk-in Freezer
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Temperature of the Main Grill Cooler
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Temperature of the Drive-thru Cooler
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Temperature of the Fry Freezer
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Temperature of the Fryer Station Freezer
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Temperature of the MUT Reach-in Cooler
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Temperature of the DT small Refrigerator
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Temperature of the Front Counter refrigerator
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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)
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Are sanitizer strips available (Major), unwrapped, and not expired?
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Food contact surfaces clean and free of debris (Major)
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Tomato slicer clean
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Lettuce chopper clean
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Onion dice clean
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Pests not present in establishment; Eliminated if found (Critical/Major)
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Are ice machines and bins in clean condition (no evidence of mold or mildew)? (Major)
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FOOD SAFETY CHECKLIST being completed shift/day as called out in OGB (Check last 7 days)
