Gillespie Dunkin' Food Safety

• Conducted on

  Date

• Prepared by

• Location
  Address

• Running hot and cold water is available

  Yes

  No

  N/A

• Manager and Restaurant team member is free of illnesses and symptoms

  Yes

  No

  N/A

• Free of adulterated/contaminated products

  Yes

  No

  N/A

• Free of sewer backups

  Yes

  No

  N/A

• Free of pest infestation leading to food/contact surface contamination

  Yes

  No

  N/A

• Restaurant has sanitizer

  Yes

  No

  N/A

• Free of flood

  Yes

  No

  N/A

• Hand washing sinks are provided

  Yes

  No

  N/A

• Time and Temperature Controlled for safety (TCS) food are held at the proper temperature and documentation proves that the product has been held at the proper temperature for the last 4 hours or more

  Yes

  No

  N/A

• IMMINENT HEALTH RISK: PASS: All FSR point/rating available. FAIL (not cured in the moment):0% score is applied to the review

  Pass

  Fail

  N/A

Food Safety Sanitation Item:

• Hot water Reaches a minimum of 100 F at all sinks, 110 F at ware washing sink

  3

  0

  N/A

• Sanitizer is at a proper concentration at all sinks, buckets and cups

  5

  0

  N/A

• Chemicals are all approved, properly labeled and stored correctly

  5

  0

  N/A

• Premises in the back of the house are clean and maintained

  3

  0

  N/A

• All components of the ware washing sink are set up correctly and used properly

  3

  0

  N/A

• All equipment and prep tables are clean and sanitized at proper frequency

  7

  0

  N/A

• All utensils and small wares are clean and sanitized at proper frequency

  7

  0

  N/A

Employee Health Item

• Person in charge understands Dunkin' Brands standards for employee health

  5

  0

  N/A

• Hand washing sinks are fully stocked and used properly

  5

  0

  N/A

• No bare hand contact with ready to eat (RTE) foods

  7

  0

  N/A

• Franchisee's employees are washing hands at proper frequency and hygienic practices are followed

  5

  0

  N/A

Temperature Item

• Refrigerated food are held at 41 F or below and hot food at 140 F or above

  7

  0

  N/A

• Foods are cooked to the correct temperature

  5

  0

  N/A

Good Retail Practices Item

• Food is within date code and labeled properly

  3

  0

  N/A

• Food and packaging are protected from contamination and allergen cross contact

  5

  0

  N/A

• Packaging is used in an approved manner

  3

  0

  N/A

• Restaurant meet Dunkin' Brand Pest Management standards

  7

  0

  N/A

Documentation Item

• Monthly Food Safety self-Assessment are complete, accurate and with corrective actions

  3

  0

  N/A

• Cold and hot holding temperature are complete, accurate and with corrective actions

  3

  0

  N/A

• Cooking temperature documents are comlete, accurate and with corrective actions

  3

  0

  N/A

• Receiving documents are comlete, accurate, and with corrective actions

  3

  0

  N/A

• Additional required Food Safety documentation and resources are present and accessible as required

  3

  0

  N/A