Freddy’s restaurant visit

• Restaurant #

• Conducted on

  Date

• Prepared by

• Location
  Address

• Date and time of visit:

  Date

• Manager in charge:

1. Handwashing / Hand Sinks

• Hand sinks stocked with paper towels, antibacterial soap, sanitizer and glove racks.

  Yes

  No

  N/A

• Hands correctly washed at least once per hour (or more frequently if needed).

  Yes

  No

  N/A

• Dedicated hand washing trash can present.

  Yes

  No

  N/A

2. Health Violations

• Most current health inspection report available, and uploaded to The scoop.

  Yes

  No

  N/A

• Follow up actions documented.

  Yes

  No

  N/A

• All non-critical & critical violations corrected and maintained.

  Yes

  No

  N/A

3. Hot Water

• All sinks meet hot water requirements and in good repair.

  Yes

  No

  N/A

4. Temperature Control

• Temperature checks Are completed and 5 completed weeks are kept for record keeping

  Yes

  No

  N/A

• Make table temp meets requirement

  Yes

  No

  N/A

• Meat cooler temp meets requirement

  Yes

  No

  N/A

• Custard cooler(s) meet temp requirements

  Yes

  No

  N/A

• Walk in cooler and walk in freezer meets temp requirement

  Yes

  No

  N/A

5. Sanitizing

• Approved, properly labeled containers/spray bottles used for all cleaning solutions solution.

  Yes

  No

  N/A

• Sanitizer test strips readily available.

  Yes

  No

  N/A

• Shift responsible person can demonstrate proper use of sanitizer test strips.

  Yes

  No

  N/A

• All open stations have accessible sanitizer solutions at proper PPM (50-200) with Towel immersed in solution.

  Yes

  No

  N/A

• No evidence of communicable diseases involving team members (e.g., cold, flu, stomach disorders).

  Yes

  No

  N/A

• No cleaning products / chemicals improperly labeled or stored by food.

  Yes

  No

  N/A

• Drainage back-up prevented in all areas.

  Yes

  No

  N/A

6. Cross Contamination

• Shift responsible person can explain system of 4-hour change out of tongs, pans, utensils and specified equipment.

  Yes

  No

  N/A

• All food on prep table has appropriate hold times and proper rotation is in place

  Yes

  No

  N/A

• Prep person is practicing correct glove use when prepping product

  Yes

  No

  N/A

• Walk in cooler is properly rotated and appropriate use thru dates are visible and correctly rotated

  Yes

  No

  N/A

• Retail cooler has visible dates and items are properly rotated

  Yes

  No

  N/A

7. Pest Activity

• Restaurant free of insects, live or dead rodents, visible rodent droppings or nesting birds.

  Yes

  No

  N/A

• Most recent pest control operator report on file in restuarant.

  Yes

  No

  N/A

• Restaurant is free of spider web build up either inside or outside (lights, dt canopy, door clings etc)

  Yes

  No

  N/A

8. Cleanliness (Inside)

• Are the floors in the dinning area clean and free of litter?

  Good

  Fair

  Poor

  N/A

• Are all vacant booths and tables ready for guests

  Yes

  No

  N/A

• Was condiment station stocked?

  Yes

  No

  N/A

• Was the condiment station clean and maintained ?

  Yes

  No

  N/A

9. Cleanliness (Outside)

• Was the exterior of the restaurant clean and well lit?

  Yes

  No

  N/A

• Where drive Thru lane(s) clean of Debris?

  Yes

  No

  N/A

• Where sidewalks clean and free of Debris?

  Yes

  No

  N/A

• Where all signs and canopy’s clean and well maintained ?

  Yes

  No

  N/A

10. Service/ hospitality

• Where you greeted once you reached the front of the line ?

  Yes

  No

  N/A

• Where both registers in use, if more then 3 people in line ?

  Yes

  No

  N/A

• Did cashier make eye contact and smile during transaction ?

  Yes

  No

  N/A

• Did the cashier confirm your order ?

  Yes

  No

  N/A

• Was the cashier able to answer any questions you had regarding your order ?

  Yes

  No

  N/A

• Did the cashier ask you about being a member of the Freddy’s rewards program ?

  Yes

  No

  N/A

• Did the cashier offer to put your custard on hold ?

  Yes

  No

  N/A

• Did the cashier say “please” and thank you during your transaction ?

  Yes

  No

  N/A

• Did the cashier, Tell you your order number , explain where to pick up your order and explain the hold process ?

  Yes

  No

  N/A

11. Quality

• After picking up your order where you thanked?

  Yes

  No

  N/A

• Was your order 100% accurate ?

  Yes

  No

  N/A

• Where your fries hot?

  Good

  Fair

  Poor

  N/A

• Where your fries seasoned evenly ?

  Good

  Fair

  Poor

  N/A

• Was your food order correct and presented to you to Freddy’s standard?

  Yes

  No

  N/A

Visit Summary

• Overall visit comments:

• Total number of food safety opportunities identified:

  Select None 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18 19 10

  • None
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 10

• Auditor Signature

  Sign

Acknowledgement

• By signing below, you acknowledge that the above findings have been discussed with you and corrective actions are being taken to immediately resolve any findings. You are also acknowledging that critical violations are a violation of company policy and that you may be subject to disciplinary action up to and including termination for any negative findings contained in this report.

  I Agree

  I Disagree

• Manager in Charge Signature

  Sign