FSC 2014 Critical's

• Restaurant #

• MOD

• Conducted on

  Date

• ARL

Restaurant Visit - FSC Critical's

2. TEAM MEMBER HEALTH & HYGIENE PRACTICES

• 2.1 Team member must not be observed working with symptoms of illness or infection.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) There is evidence of team members experiencing symptoms of communicable diseases. This would include, but not be limited to:

• - Hepatitis A (fever, jaundice, vomiting, diarrhea).

• - Flu (vomiting, diarrhea).

• - Any symptom that causes public health action (persistent runny nose, sneezing, or coughing events; higher than normal temperature; sore throat with fever; nausea).

• 2.4 Proper hand-washing procedures followed.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Team members not observed washing hands before handling (directly touching) food or touching a food contact surface after performing ANY of the following:

• Handling raw animal foods.

• Taking breaks.

• Handling money.

• Exiting the restroom and then re-entering BOH.

• Arriving to work.

• Coughing, sneezing, or using a disposable tissue.

• Cleaning tasks.

• • (c) Team members not observed washing hands before putting on or changing gloves.

• • (c) Team members not observed washing hands after touching their face, hair, computer, phone or clothing before moving to a direct food handling task or touching a food contact surface.

• • (c) Team members observed not washing hands with antibacterial soap.

• • (c) Team members observed not rinsing hands after washing.

• • (c) Team members observed not drying hands with a paper towel after rinsing.

• • (c) Team members observed not using hand sanitizer after drying hands.

• • (c) Team members observed washing hands at non-hand wash sink.

• 2.5 Hand washing sinks accessible, functioning, in good repair, used only for hand washing, and includes posted hand washing signs.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) There is no hand wash sink in BOH (prep sink, 3-comp sink and/or wait station sink cannot be set up or used for hand washing).

• - Open sores containing pus such as a boil or infected wound that is open or draining and not covered.

3. APPROVED SOURCE

• 3.1 Only approved ingredients or food evident.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) The restaurant is using unapproved ingredients, products, or drinks.

• • (c) Ingredient, product, or drink is not from approved supplier.

4. PROTECTION FROM CONTAMINATION

• 4.3 Cross contamination or potential cross contamination must not be present.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Food not kept free of any non-food foreign object (e.g. hair, plastic, bandages, fingernails, glass, metal, condensation, etc.).

• • (c) Utensils, smallwares, or food contact surfaces that came into contact with raw animal food are not cleaned and sanitized before touching cooked, ready-to-eat foods, or food contact surfaces.

• • (c) Scissors, can openers, bag openers, or thermometer probes that came into contact with raw animal food are not cleaned and sanitized before touching cooked, ready-to-eat foods, or food contact surfaces.

• • (c) Whole produce not rinsed before being sliced, diced, or otherwise prepared for use.

• • (c) Team Member handling raw animal foods wearing a visibly soiled apron or uniform did not keep it away from or prevent it from touching ready-to-eat product.

• • (c) If sneezing or coughing on food is observed, product was not discarded.

• • (c) Ice bin not used only for ice, food or drink observed stored in ice bin.

• • (c) Ready-to-eat or cooked food came into contact with raw animal food.

• • (c) Team member using a cup as an ice scoop.

• • (c) Raw animal foods stored above ready-to-eat products.

• • (c) Returned food placed with other food to be served to other customers.

• • (c) Food and packaging not free from chemical contamination.

• • (c) Containers previously used for chemicals are now being used for food storage.

5. CLEANING AND SANITATION

• 5.1 Dish washing process set up and followed correctly, proper sanitizer concentration and test strips available.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) For dishwashers or 3-comp sink that use chemical sanitizers to sanitize, sanitizer is not available.

• • (c) For dishwashers or 3-comp sink that use hot water to sanitize, water temperature is not greater than 180°F.

• 5.3 Wiping cloths used and stored properly in a sanitizer bucket with correct concentration.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Sanitized wiping cloths used for cleaning consumer contact or food prep areas not kept separate from those used for raw poultry, meat, or seafood preparation.

6. PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

• 6.1 Thermometers in use are calibrated.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) No thermometer available, not in working order and not calibrated properly when presented to the FSC specialist.

• • (c) No calibrated thermometer being used to monitor products and equipment as required.

• • (c) Laser or infrared thermometers are being used.

• • (c) Thermometer not accurate to within +/- 2°F.

• • (c) Ice not available to calibrate thermometer

• 6.2 Cold Time/Temperature Controlled for Safety (TCS) Foods must be held < 40°F.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Cold ingredients or products are not held < 40ºF AND were not discarded before 4 hours or no hold time is documented.

• • (c) Cold foods received from distributor during FSC evaluation were received at temperatures above 40ºF without corrective action taken.

• 6.3 Hot Time/Temperature Controlled for Safety (TCS) Foods must be held > 140°F.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Hot ingredient or products are not held above >140ºF AND were not discarded before 4 hours or no hold time is documented.

• 6.4 Foods must be cooked or heated to the proper internal temperature.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Products not cooked, rehydrated, heated, or rethermalized to required temperature (divisions and business units to provide specific standards).

• • (c) General cook temperature requirements (at or above):

• - Beef (Hamburger) 155°F

• - Poultry 165°F

• - Fish 145°F

• - Vegetables 140°F (150°F at KFC)

• 6.5 Time/Temperature Controlled for Safety (TCS) Foods (e.g. batter mixes, potato bites) using only time for food safety must have documented procedures and be within four hour hold time.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Documented procedures are not available when using time instead of temperature for food safety.

• • (c) Hold times not properly labeled.

• • (c) Hold times exceeds 4 hours.

• 6.7 Spoiled foods or ingredients are not in use and not for sale.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Food is spoiled and is being served or in use.

• • (c) Spoiled item being returned is not segregated and not marked “do not use”.

• • (c) Canned ingredients are leaking, swollen or rusted or dented at the seam.

• 6.9 Hot carryover procedures are followed by Team; Team only carrying over ingredients which are permitted to be carried over.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Hot carryover not stored at < 1 inch depth in approved container.

• • (c) Team carrying over ingredients which are not permitted to be carried over.

• • (c) Team not marking expiration date and time on carryover ingredient containers.

• • (c) Carryover ingredient temperature is not below 40ºF.

• • (c) Carryover Items not reheated to 165°F.

• • (c) KFC de-boned chicken carryover procedures not followed.

• • (c) KFC frozen de-boned chicken not thawed for at least 24 hours or until no longer frozen.

• • (c) KFC chicken pieces to be de-boned are not marked with a 6-hour expiration time.

9. PEST CONTROL AND PREVENTION

• 9.1 Pest Activity not present.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Presence of:

• - Rodents: Any live or dead rodents (outside of traps); gnawed product or packaging, over 25 droppings being noted two different areas of the restaurant; evidence of breeding/nesting materials.

• - Flies: More than 9 flies; maggots anywhere in the facility.

• -Roaches: Any live roach anywhere in the facility

• - Insects: Any insects or pests residing in food (e.g., ants, weevils, moths, etc.).

10. SEWAGE AND PLUMBING

• 10.1 Hot water > 120°F is available in the kitchen as measured at any sink providing hot water other than a handwash sink.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) No hot running water available in the kitchen.

• • (c) The temperature of the hot running water is not > 120ºF.

• 10.5 Mop sink, grease and sink traps or drains not clogged and functioning properly.

  Pass

  Fail

  N/A

• Standard Missed Because:

• • (c) Sewage backup in the restaurant (either in restrooms or kitchen drains).

NOTES

• Receive a signature from the user [no options]

  Sign