Food Safety Walkthrough

• Conducted on

  Date

• Prepared by

• Current Lead

• Wash Hands

• Calibrate Thermometer

• Is there any bare hand contact with ready-to-eat food?

  Yes

  No

• Is proper handwashing being followed? (after touching trash, self, Picking up things off floor, etc.)

  yes

  No

• Are there any chemicals stored next to/ above food?

  Yes

  No

• Is there an SDS Sheet available for all Chemicals?

  Yes

  No

• Are the Floors, ceilings, and walls clean and in good condition?

  Yes

  No

• Is there any food/food related items stored on the floor

  Yes

  No

• Are all mops hung in drip-dry orientation?

  Yes

  No

Water and Chemicals

• Are fruit/veggie wash strips expired?

  Yes

  No

• Is fruit/veggie wash within the required PPM Range?

  Yes

  No

• Are sanitizer test strips expired?

  Yes

  No

• Is the Sanitizer within the required PPM Range?

  Yes

  No

• Temp one hand sink: Does it reach 100 Degrees in 1 Minute or less?

  Yes

  No

Dish

• Are clean dishes clean?

  Yes

  No

• Are any clean dishes wet?

  Yes

  No

• Are Knifes stored properly and all facing the same direction?

  Yes

  No

Mac Lowboy

• What is the temperature of the Lowboy?

• Is there product in the Lowboy?

  yes

  No

• What is the temperature of one item in the Lowboy?

Prep Table

• What is the Temperature of the rail?

• what is the temperature of Spring Mix in the rail

• What is the temperature of chicken in the rail

• Do all pans have an appropriate day dot sticker?

  Yes

  No

• What is the temperature of the lower section of the table?

• Does everything in the table have appropriate day dot stickers?

  Yes

  No

• Is egg slicer properly stored?

  Yes

  No

Primary/Secondary

• What is the temperature of the fry Lowboy?

• Is the fry Lowboy Clean?

  Yes

  No

• What is the temperature of the primary Lowboy?

• Is the primary Lowboy Clean?

  Yes

  No

• Is there product in the Lowboy?

  yes

  No

• What is the temperature of one item?

• What is the temperature of American Cheese?

• What is the temperature of Colby-Jack?

• What is the temperature of Pepper-Jack?

• What is the temperature of Tomatoes?

• What is the temperature of Leaf Lettuce in the Randell?

• What is the temperature of the oldest Filet?

  Above 140

  Below 140

• What is the temperature of the oldest Spicy?

  Above 140

  Below 140

• what is the temperature of Grilled Filet?

  Above 140

  Below 140

• What is the temperature of Grilled Nuggets?

  Above 140

  Below 140

• What is the temperature of Mac and Cheese?

  Above 140

  Below 140

• What is the temperature of the oldest Nugget?

  Above 140

  Below 140

• What is the temperature of the oldest Strip?

  Above 140

  Below 140

Ice Machine

• Is the Ice Machine lid clean and free of mold and buildup?

  Yes

  No

• Is the sliding door and track clean and free from damage?

  Yes

  No

• Is the Ice scoop clean and free from damage?

  Yes

  No

• Is the ice paddle free from scratches and not flaking?

  Yes

  No

• use a flashlight and is the inside of the ice machine clean and free from mold?

  Yes

  No

Timers

• Are all pans checked into AHA in time?

  Yes

  No

• Are there any pans not checked into AHA?

  Yes

  No

• Are all grilled pans in time?

  Yes

  No

• Are all Mac pans in time?

  Yes

  No

Stickers

• Do all Cobb Kanbans have day dot clearly visible?

  Yes

  No

• Are the Cobbs within the expiration date?

  Yes

  No

Cooldown

• Do all cooldown pans in use have appropriate labels?

  Yes

  No

• How long has chicken been there?

  Less than 1 Hour

  More than 1 Hour

• Is there an appropriate tray to keep chicken separate?

  Yes

  No

• Do team members know the correct times for cooldown process?

  Yes

  No

• Do team members know the correct temperatures for the cooldown process?

  Yes

  No

Raw

• Are the Breading Tables within 32-40 degrees?

  Yes

  No

• What is the Temperature of the Holding Cabinet?

  Between 32-40

  32 and Below

  Above 40

• Is the Holding Cabinet clean?

  Yes

  No

• What is the temperature of one item in the cabinet?

  Between 32-40

  32 and Below

  Above 40

• Are all products in the cabinet labeled with proper day dot sticker?

  Yes

  No

• Is product expired?

  Yes

  No

• Are Henny tops clean?

  Yes

  No

• Does the breader refrain from dropping product?

  Yes

  No

• What is the temperature of the FOH Lowboy?

  Between 32-40

  32 and Below

  Above 40

• Is there product in the Lowboy?

  yes

  No

• What is the temperature of one item in the Lowboy?

  Between 32-40

  32 and Below

  Above 40

• Are all Kanbans properly labeled and within expiration date?

  Yes

  No

• What is the temperature of the FOH Fridge?

  Between 32-40

  32 and Below

  Above 40

• Is there product inside the Fridge?

  yes

  No

• What is the temperature of one item?

  Between 32-40

  32 and Below

  Above 40

• What is the temperature of the dessert Lowboy?

  Between 32-40

  32 and Below

  Above 40

• What is the temperature of the Thaw Cabinet?

  Between 32-40

  32 and Below

  Above 40

• Is all chicken in the thaw cabinet properly labeled?

  Yes

  No

• Is Chicken within expiration date?

  Yes

  No

• What is the temperature of the Walk-in?

  Between 32-40

  32 and Below

  Above 40

• Is all chicken in walk-in labeled?

  Yes

  No

• Is chicken expired?

  Yes

  No

• Is the floor clean and clear of trash?

  Yes

  No

• Is all produce labeled?

  Yes

  No

• Is produce expired?

  Yes

  No

• What is the temperature of the Freezer?

  Between 32-40

  32 and Below

  Above 40

• Is there any food on the floor?

  Yes

  No

• Are the floors clean and free of trash?

  Yes

  No