Fresh Worksheet Bakery

All Potentially Hazardous Food (PHF/TCS) is maintained at or below 41° except for short periods during preparation or handling from receipt, through storage, preparation, and/or display whether in or out of refrigeration.<br><br>"Using the infrared section of your thermometer, spot check the cases and walk-in cooler to ensure all items are at 41° or below (45° on surface, if packaged). If packaged product is at 45°or above, use probe to take a temp by sandwich method or by taking the internal temp of the product. Any spike in temperature should be further identified with the probe, by providing an internal check. Notify management immediately if opportunities are found. Exception applies to items that are controlled by using time as a public health control. If cold foods are being held by time, the SOP must be present and a time of discard must be indicated (on a log or on/near the<br>product) for each product being held using time as a public health control. Fair= 1-2 individual products are out of temperature range and process is not broken. Opp= 3 or more individual products are out of temperature and the<br>process appears to be broken."

"Food contact surfaces (e.g. processing tools, equipment, tables, storage containers, wrap items) are<br>free of foreign material or food residue buildup due to long term neglect."<br><br>"Food contact areas should be clean, protected from cross-contamination, allowed to air dry, and inverted as applicable. Check that bulk bins and lids (storage containers) are not cracked or damaged and that mixers are not<br>leaking oil. Wrap items in use do not need to be inverted. Fresh residue from current processing does NOT constitute a fair or an opportunity. A Food Contact Surface is a surface of equipment or a utensil with which food<br>normally comes in contact. Fair= Apparent effort of cleanliness with a few spot misses. Opp= Apparent lack of consistency with following a cleaning program. Multiple misses exist."<br>

"Nonfood contact surfaces (e.g. product display cases, floors, drains, walls, ceilings) are free of<br>residue buildup due to long term neglect."<br><br>"Observe nonfood contact areas to ensure they are clean and free of buildup or any other potential contributor to cross-contamination. Good= Clean and free of buildup. Fair= Apparent effort of cleanliness, corners may have some buildup. Opportunity= No evidence of a cleaning program scheduled (buildup). <br>"

"3-compartment sink is properly set up / or in the process of being set up, while food processing is<br>being performed in the department. "<br><br>Check that pot and pan dishwasher has soap. If using 3 compartments sink, test the sanitizer compartment to ensure that it is at 150-400 ppm (hold strip in the sanitizer for 10 seconds to test). Sanitizer test strips are available at each three compartment sink. If sink is shared between 2 or more departments, each department in production is accountable.

"Personal Items whether being stored, used, or consumed (e.g., food, drinks, gum, tobacco, purses,<br>cell phones, radios, medication) are not located in or around the department."<br><br>"Check the department for personal items (e.g., food, drinks, purses, cell phones, radios, medication) being stored, used, or consumed in or around the department. Fair= 1 personal item found and no direct contact with<br>food or a food contact surface exists. Opp= 2 or more personal items are found or any item found in direct contact with food or food contact surfaces."

"Severely dented, leaking, or swollen containers, open packages, or any potentially unwholesome<br>food are restricted from use or sale."<br><br>"Check in the department and on the sales floor for unwholesome products (e.g., mold, bloated, leaking, opened). If products are in the department, check that there is a complete segregation area to HOLD unwholesome food, away from customer access, and properly identified with a sign stating that it is not to be sold.<br>Fair= apparent effort exists that unwholesome products are consistently pulled and only 1-2 spot misses exist. Opp= Many misses exist.<br><br>"

"Products are properly stored and segregated (e.g. according to species, raw vs. RTE). No food or<br>containers with food stored on the floor. Food is not stored uncovered."<br><br>"Check that food in coolers and freezers are covered. There should be no food or food containers on the floor (except for icing buckets). Exception for covered food: Food being cooled (e.g. pies) is not required to be<br>covered. Fair= apparent effort exists that products are consistently properly stored and segregated and only 1-2 spot misses exist. Opp= Many misses exists."

Sanitation Station floor and sink kits are complete. No unauthorized cleaning tools.<br><br>No unapproved cleaning tools [e.g. Floor or sink tools that are not part of the department sanitation station, steel wool (WOK exception), rags, sponges. This does not include the sales floor. Authorized Scrubber Order code: 116151. Both green and purple scrubbers are approved. Fair: 1 sanitation station tool missing from kit or 1 sanitation station tool used from another department. Opportunity: 2 or more sanitation station tools missing from the kits, 2 or more sanitation station tools from another departments, use of unapproved tools (e.g. sponges, rags, steel wool).

Partners are adhering to company policy regarding personal hygiene standards.<br><br>"Observe that Partners have: 1. Clean uniform 2. Clean, effective, properly worn hair restraint 3. No fingernail polish, long nails, or artificial nails 4. No jewelry (exception<br>is a plain ring band). Professionally notify management if any Partners appear to have a respiratory infection or other illness that could potentially compromise food safety. Use comment box to identify opportunities."

Proper hand washing practices are in place.<br><br>Partners are washing hands as often as required. Verify that there is nothing stored in the hand sinks, they are easily accessible, and that they are properly stocked with soap, hand sanitizer and paper towels or approved hand drying devices. Hot water (100 F minimum) must be available. No bare hand contact with Ready-to-eat [RTE] food and proper utilization of single-use gloves. Good=All components are in place. Fair=Hand sanitizer not available. Opportunity=Partners are not washing hands as often as required. Product/items are stored in the hand sinks, they are not easily accessible, and/or they are not properly stocked with soap, paper towels or approved hand drying devices. Hot water (100 F minimum) not available. Bare hand contact with Ready-to-eat [RTE] food and/or improper utilization of single-use gloves.

Valid Certified Food Manager Certificate present for Department Manager or Lead.<br><br>"Department manager and/or lead must have a current CFM card available for inspection. The on-site department manager or their lead will present their current credential to the ORT reviewer. If the department<br>manager or their lead is not present and there is not a current copy posted on the bulletin board, the store leader or the store administrative assistant is able to provide a copy of their current CFM credential, this will satisfy the<br>requirement. The Copy is to be provided to the reviewer during the visit to meet this requirement."

Product freshness meets company standards.<br><br>"Check at least 6 random product types on the sales floor (both pre-packed and store-packed as applicable)<br>and at least 6 random product types in the walk-in cooler for OOD product. Opened PHF 7 day limit. Good- no<br>OODs. Fair- 1 or 2 product types have OODs. Opportunity- 3 or more product types have OODs."

Products meet company and regulatory, quality and safety labeling requirements.<br><br>"Spot check that self-service packaged products on display have required ingredients on them. Hand-written labels are not allowed. Focus on multipack muffins and variety cake slices. Check that ingredient bins are labeled and clearly identified. All pre-packaged products for self service (including donuts) require an expiration date.<br>Opened PHF products in refrigeration should be dated. Fair= 1-2 product types are not properly labeled. Opp=3 or more product types are not properly labeled."

"Cooler/freezer floors, walls, ceilings, refrigeration units, and shelves are clean and free of buildup.<br>No permanent wood platforms inside the cooler. Minimal ice accumulation. "<br><br>"Observe walk in to ensure that it is clean, free of excessive buildup or any other potential contributor to cross-contamination. No permanent wood platforms inside the cooler. Only minimal ice accumulation. Good=<br>surfaces are clean and free of excessive buildup and/or excessive ice accumulation. Fair= Apparent effort of cleanliness, corners may have some buildup/ice accumulation. Opportunity= no evidence of a cleaning schedule<br>(buildup or heavy ice accumulation). For shared coolers and freezers, note findings based on the areas owned by the department being assessed."

"Chemicals are properly labeled, approved for use in the department, in the appropriate areas which<br>are properly designated and adequately separated from food storage, contact and preparation areas in order to prevent possible chemical contamination. No bartending of chemical concentrates exist."<br><br>"Check that chemicals are segregated from food and food contact areas. Check that the correct chemical is in the correctly labeled container (bottles are color coded to match the chemical) and that all bottles are labeled. There should be no use of chemical concentrates from a spray bottle, poured into a 3 compartment sink, or used on the floor. All approved chemicals are to be dispensed properly and at an appropriate strength (not concentrate, utilizing mixing systems). Mineral oil and water should be segregated from the rest of the chemicals.<br>"

"The PREP area floors are free of safety hazards (e.g. debris, foreign substances, rough tiles,<br>unattended product or equipment)."<br><br>"Check that the Prep area floor is free of trip hazards. Good = floors are free of debris and trip hazards. Fair<br>=apparent effort at clear, safe floors. Opportunity= not safe. Spills and trip hazards are found."

"Personal Protective Equipment (PPE) is in place and being used appropriately (cut/burn resistant<br>gloves, rubber gloves, goggles and apron). "<br><br>Personal Protective Equipment should be in place and used appropriately (cut resistant gloves where knives are used, rubber gloves, ROTI/oven thermal mitts where ovens are used, goggles and aprons).

All powered equipment is in good working condition.<br><br>"Powered equipment is in good working condition, all guards are in place and working, and there are no electrical deficiencies. No exposed wiring, frayed damaged cords, cracked or broken safety guards, rusted parts<br>missing parts or screws, peeling seals or caulk, unstable, rigged equipment."

Partners are aware of safety regulations.<br><br>Ask the Department Manager (if present) and one hourly partner the following questions: 1. Can you tell me where your MSDS binder can be found? 2. What type of information can be found in a MSDS? 3. Can you show me where your ANSUL pull ring is located? (Food Service areas ONLY) 4. Do you know how to operate a fire extinguisher? 5. Please demonstrate what you will do if you become locked in a freezer.