FRESH FOOD FAST CIRCLEK

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• 5 points critical questions: 3 points major questions: 1 point minor questions.

  Yes

  No

  N/A

• At least one person with manager food safety level certification on site.

  Yes

  No

  N/A

• All employees more then 30days have completed food safety training.

  Yes

  No

  N/A

• Delivery temps are documented.

  Yes

  No

  N/A

• Eternal food, temperature, checklist are completed stored on file for 30 days and corrective action is included.

  Yes

  No

  N/A

• Equipment temperature logs are available and completed with corrective actions for cooking, hot and cold, holding heating and cooling.

  Yes

  No

  N/A

• Last 30 days of sanitizer logs are available.

  Yes

  No

  N/A

• Thermometer calibration logs are available.

  Yes

  No

  N/A

• Health department or equivalent, regulatory inspection available, where applicable. Critical findings for most recent inspection have been corrected

  Yes

  No

  N/A

• Food operating permit available.

  Yes

  No

  N/A

• Full allergen information available for employees and or customer reference as required by local requirements.

  Yes

  No

  N/A

• The PIC has acknowledge of the major food, allergens and symptoms of an allergic reaction specific to the region of operation.

  Yes

  No

  N/A

• Question to staff: training - ask a member of the team to explain or demonstrate how to complete a food temperature check.

  Yes

  No

  N/A

• Question to management: is PIC aware of recall and food complaint procedures.

  Yes

  No

  N/A

• Question to management: can PIC demonstrate acknowledge of the location and content of the up to date food safety management documents? This includes the fool, safety manual, and SDS.

  Yes

  No

  N/A

• No sick or symptomatic food handlers at work: PIC has properly restricted food handlers when required.

  Yes

  No

  N/A

• A documented illness, report and procedure is available or PIC has acknowledge of reporting and documentation of exclusions/restrictions responsibilities.

  Yes

  No

  N/A

• I’ll required equipment and PPE for bodily fluids cleanup available.

  Yes

  No

  N/A

• No smoking, vaping, gum, tobacco, snuff, food, or drinking, tobacco and food prep or food service areas.

  Yes

  No

  N/A

• Gloves and Band-Aids available on site for employees use.

  Yes

  No

  N/A

• Proper hair, restraints, warning, food prep, or food service areas for team members with hair longer than shoulder length.

  Yes

  No

  N/A

• All staff is wearing clean uniforms and or aprons.

  Yes

  No

  N/A

• No jewelry, worn or arms or hands except plain ring (I.e. wedding band) no earrings.

  Yes

  No

  N/A

• Proper handwashing procedures followed.

  Yes

  No

  N/A

• Food handlers do not contact ready to eat foods with bare hands.

  Yes

  No

  N/A

• Single used gloves used properly.

  Yes

  No

  N/A

• Handwashing sink, assessable and usable.

  Yes

  No

  N/A

• Hand wash sink used for handwashing only.

  Yes

  No

  N/A

• Hand washing sinks or clean.

  Yes

  No

  N/A

• Hand washing sinks or properly stock with soap as single used towels or heated air or high velocity hand drain device.

  Yes

  No

  N/A

• Hand washing signage and all hand sinks.

  Yes

  No

  N/A

• Food supplied from approved sources.

  Yes

  No

  N/A

• Food received at proper temperatures with specifications.

  Yes

  No

  N/A

• Food packages received in good condition.

  Yes

  No

  N/A

• Returns clearly labeled and identified.

  Yes

  No

  N/A

• Shop -country of origin display on all fruit and vegetables.

  Yes

  No

  N/A

• Proper use of hierarchy in food storage.

  Yes

  No

  N/A

• Food and food contact items stored in appropriate locations.

  Yes

  No

  N/A

• Cross contamination prevented during food, storage and preparation.

  Yes

  No

  N/A

• Equipment, utensils, and food, contact surfaces, clean and sanitize at proper times.

  Yes

  No

  N/A

• And use food, utensils, and single use items are used and stored properly.

  Yes

  No

  N/A

• Utensils, equipment, and food contact surfaces are in good repair and utensils, equipment, and food contact services type single use articles or not reuse.

  Yes

  No

  N/A

• Proper sanitizing procedure for utensils and wears being demonstrated.

  Yes

  No

  N/A

• Cleaning agent and sanitizers are present and readily available for use.

  Yes

  No

  N/A

• 1, 2 or three compartment, sinks present, and use properly: stopper available and working correctly.

  Yes

  No

  N/A

• Temperature of hot water sanitizing at the wear washing machine is documented appropriate at times.

  Yes

  No

  N/A

• Sanitizer test kits strips available and not expired.

  Yes

  No

  N/A

• Equipment utensils or drive before stacking.

  Yes

  No

  N/A

• Wiping cloths and sanitizer cloths are used and stored properly.

  Yes

  No

  N/A

• All non- food contact services or clean, cleanable, and in good repair

  Yes

  No

  N/A

• All lighting sauces are properly shielded, or shattered proof in areas where food, service utensils, and equipment are stored or prepared.

  Yes

  No

  N/A

• Containers previously used for chemicals, not used for food or food utensil storage.

  Yes

  No

  N/A

• First aid supplies and employee medication‘s properly labeled and stored to prevent contamination.

  Yes

  No

  N/A

• Cooking and heating of ready to eat high risk TCS product for hot holding reaches a minimum required cooking temperature per regulatory requirement.

  Yes

  No

  N/A

• High risk TCS food prep and room temperature is done correctly.

  Yes

  No

  N/A

• Hot holding equipment properly functioning.

  Yes

  No

  N/A

• High risk TCS foods held in cold, holding or held below maximum required, holding temperature per regulatory requirement.

  Yes

  No

  N/A

• Frozen foods held solidly frozen.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Cold holding equipment, proper functioning.

  Yes

  No

  N/A

• Food, products, or time and date label win time in LIEU temperature is used as a control.

  Yes

  No

  N/A

• No food products using time in lieu Temperature or expired.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Written procedures are available for food products when time alone is used as he control.

  Yes

  No

  N/A

• Prepped thawing, ready to eat TCS foods properly date labeled.

  Yes

  No

  N/A

• Commercial prepped Harris TCS food properly dated when original packaging is opened.

  Yes

  No

  N/A

• No expired ready to eat high risk TCS product present.

  Yes

  No

  N/A

• Any food products not visibly identifiable or labeled with a common name where required.

  Yes

  No

  N/A

• Accurate food thermometer present.

  Yes

  No

  N/A

• Food products properly thawed/slacked.

  Yes

  No

  N/A

• All coolers have functioning thermometers within reasonable range per regulatory requirements.

  Yes

  No

  N/A

• All food products or stored first and first out or based on manufactures dating.

  Yes

  No

  N/A

• Only institutional /food grade /company approved cleaning chemicals use.

  Yes

  No

  N/A

• Cleaning chemicals properly labeled.

  Yes

  No

  N/A

• Cleaning chemicals properly stored.

  Yes

  No

  N/A

• No critical pest activity observed.

  Yes

  No

  N/A

• Insect control devices install to prevent contamination.

  Yes

  No

  N/A

• Pest control-external structures satisfactory, including no pest proofing issues and external bait stations in place. Exterior of the building in clean condition with limited and organized storage.

  Yes

  No

  N/A

• Pesticides applied only by approved personnel.

  Yes

  No

  N/A

• Rodent bait is contained in a covered, tamper-resistant bait station.

  Yes

  No

  N/A

• Floors,walls,and ceilings in store, retail food prep line in store, rooms, area, or cleanable, clean and in good repair.

  Yes

  No

  N/A

• Vince, an exhaust hose or clean and in good repair.

  Yes

  No

  N/A

• All refrigeration gaskets are clean and in good repair.

  Yes

  No

  N/A

• Lighting is adequate.

  Yes

  No

  N/A

• Light fixtures are clean.

  Yes

  No

  N/A

• Trash receptacles, back of house or of significant availability, capacity, and not overflowing.

  Yes

  No

  N/A

• Trash containers are maintain cleaned.

  Yes

  No

  N/A

• Dumpster/recycling/compost area is regularly cleaned, and free of excess debris: dumpster plug is in place.

  Yes

  No

  N/A

• Dumpsters, outdoor garbage and recycling/compost containers and lids are kept close and containers are in good repair.

  Yes

  No

  N/A

• No sewage BACKED into facility.

  Yes

  No

  N/A

• Hot and cold water are available at facility.

  Yes

  No

  N/A

• Hot water should be at least 110.

  Yes

  No

  N/A

• Metered and automatic faucets provide water for minimum of 15 seconds.

  Yes

  No

  N/A

• backflow prevention or air gap present at all sinks, and beverage dispensers.

  Yes

  No

  N/A

• Minimum of one functioning toilet available in the facility.

  Yes

  No

  N/A

• Toilet tissue available at each toilet.

  Yes

  No

  N/A

• All plumbing in good repair.

  Yes

  No

  N/A

• Employee, clothing and personal items are properly stored.

  Yes

  No

  N/A

• Cleaning tools ( mops, brooms, And similar items) or properly stored/in good condition and proper type.

  Yes

  No

  N/A

• All restrooms are clean, free of odors and well maintained.

  Yes

  No

  N/A

• Storeroom, clean, organized, and well maintain.(help tech should include: including glass.

  Yes

  No

  N/A

• Staff areas(if present) clean and well maintained.

  Yes

  No

  N/A

• Cleaning room and mop area, clean and well-maintained.

  Yes

  No

  N/A

• Fountain/frozen beverage products properly name labeled.

  Yes

  No

  N/A

• Fountain food, contact equipment, nozzles, and ice dispensing system, clean and maintained.

  Yes

  No

  N/A

• All nonfood contact coffee equipment. ( hot and iced cleaned and maintained.

  Yes

  No

  N/A

• Coffee and cappuccino countertops, maintain clean.

  Yes

  No

  N/A

• Cappuccino equipment, maintain clean.

  Yes

  No

  N/A

• All hot beverage items or properly name labeled.

  Yes

  No

  N/A

• Dairy base creamers properly dated.

  Yes

  No

  N/A

• Dera base creamers not expired.

  Yes

  No

  N/A

• All hot beverages cups/lids/straws holders and condiment maintain clean.

  Yes

  No

  N/A

• Roller grill/plate grill products held at proper temperature per regulatory Requirements.

  Yes

  No

  N/A

• Roller grill/plate grill food contact surfaces clean, and in good repair.

  Yes

  No

  N/A

• Roller Grill/plate grill non-food contact equipment and cabinets clean and in good repair.

  Yes

  No

  N/A

• Roller grill/plate grill products properly name labeled.

  Yes

  No

  N/A

• Roller grill tong hold the present and maintain clean.

  Yes

  No

  N/A

• Bakery case items have name labels.

  Yes

  No

  N/A

• calorie information is displayed for all applicable food service items.

  Yes

  No

  N/A

• Bakery items, tissue paper, or tongues available for customers.

  Yes

  No

  N/A

• Bakery case interior/exterior maintain clean and in good repair.

  Yes

  No

  N/A

• Chili and cheese dated.

  Yes

  No

  N/A

• Chili and cheese expired.

  Yes

  No

  N/A

• Chili and cheese equipment maintain clean.

  Yes

  No

  N/A

• Ching cheese equipment, maintain in good repair.

  Yes

  No

  N/A

• Condiment containers, equipped with lids or sneeze guards.

  Yes

  No

  N/A

• Condiment station containers dated and not expired but items being held longer than 24 hours.

  Yes

  No

  N/A

• Condiment station containers are clean and free of encrusted buildup.

  Yes

  No

  N/A

• Grab and go cooler temperatures, maintain proper temperature of food products.

  Yes

  No

  N/A

• Yes

  No

  N/A

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• Does the store have open facilities tickets relating to food safety.?

  Yes

  No

  N/A

• List your observations relating to stage structure in the text box.<br>

  Yes

  No

  N/A

• Was any other food safety risk observed that is included in the assessment?

  Yes

  No

  N/A

• Did the PSC walk the store with the auditor?

  Yes

  No

  N/A

• Are There evidence of falsified documents?

  Yes

  No

  N/A

• Fountain equipment, counters, or maintain and in good repair.

  Yes

  No

  N/A

• Coffee, equipment, counters, or maintain and in good repairs. Are you

  Yes

  No

  N/A

• Outside of machine clean and dust free.

  Yes

  No

  N/A

• Drip tray clean and santitized, no evidence of dried product.

  Yes

  No

  N/A

• Underside of bases, canisters,and dispenser area free of mold or dried product.

  Yes

  No

  N/A

• Door seal mold free, properly seated in place, holding temperature of below 41 degrees.

  Yes

  No

  N/A

Soda Fountain

• Nozzles clean and ice chute clean.

  Yes

  No

  N/A

• No presence of mold.

  Yes

  No

  N/A

• Drip basin free of build up.

  Yes

  No

  N/A

• Supplies stocked, no sign of mold in supply basins.

  Yes

  No

  N/A

• Ice drain clear of build-up,chest cover in place, mold-free.

  Yes

  No

  N/A

Forster/F’real/Soft Serve

• Machine are regularly cleaned.

  Yes

  No

  N/A

• Inside of machine regularly sanitized, mold free.

  Yes

  No

  N/A

• All product/SKUs available.

  Yes

  No

  N/A

• Serving cups and utensils readily available.

  Yes

  No

  N/A

• Machine in good working order, exterior clean and dust-free.

  Yes

  No

  N/A

• Machine filters clean.

  Yes

  No

  N/A

Cabinets and Countertops

• All counters and machine backs clean & dust-free.

  Yes

  No

  N/A

• No debris under/behind/beside machine.

  Yes

  No

  N/A

• Cabinets insides clear of dust,food sediment, and spills.

  Yes

  No

  N/A

• Cabinets clean on outside.

  Yes

  No

  N/A

• No broken door hinges.

  Yes

  No

  N/A

• No cabinets sticking out.

  Yes

  No

  N/A

• Under cabinet floors clean with no food or drink spills.

  Yes

  No

  N/A

Bakery/Packaged Bakery

• All items in stock; rotated.

  Yes

  No

  N/A

• No expired product in bakery case.

  Yes

  No

  N/A

• Bakery case set to planogram.

  Yes

  No

  N/A

• Tissue/wax paper, tongs (if applicable) available, neat, and organized.

  Yes

  No

  N/A

• Baker case trays and glass or clean.

  Yes

  No

  N/A

• No dust or excessive crumbs.

  Yes

  No

  N/A

• Bakery at front counter is set to planogram.

  Yes

  No

  N/A

• No expired product.

  Yes

  No

  N/A

• All product available at front counter.

  Yes

  No

  N/A

Additional storage

• Sales floor and baseboards clean.

  Yes

  No

  N/A

• No slip/trip/fall hazards.

  Yes

  No

  N/A

• warehouse totes not being used for storage and being return to distributor.

  Yes

  No

  N/A

Promotion/ m erchandising

• Outside window displays present and in proper place.

  Yes

  No

  N/A

• In store promotions and signage in proper area. <br>Clean and properly displayed.

  Yes

  No

  N/A

Store Health Requirements

• Stem/Probe thermometer available, working, and used to temp products.

  Yes

  No

  N/A

• Staff demonstrates knowledge on how to calibrate thermometer.

  Yes

  No

  N/A

• Current State Food Handlers Certificate displayed. <br>

  Yes

  No

  N/A

• All other certificates displayed/on hand as required by state law.

  Yes

  No

  N/A

• All food logs available and up to date. Includes: Both product temperature logs (oven and sandwich warmer),sanitizer log, and equipment log.

  Yes

  No

  N/A

Overall Store Cleanliness

• Inside ceiling tiles clean( no water spots).

  Yes

  No

  N/A

• Vents clean with no dust build up.

  Yes

  No

  N/A

• lights in working order.

  Yes

  No

  N/A

• Restrooms clean and ready for customer use. <br>

  Yes

  No

  N/A

• Well stocked with soap, hand towels/dryer.

  Yes

  No

  N/A

• Pumps are clean.

  Yes

  No

  N/A

• Washer fluid at least 1/2 full with squeegees available at all pumps.

  Yes

  No

  N/A

• Sidewalks and drive area free of litter, cigarettes butts, gum spots and trash lines

  Yes

  No

  N/A

• How many pumps are down?

  Yes

  No

  N/A

• Yes

  No

  N/A