JITB - Food Safety Assessment(updated)

• Conducted on

  Date

• Prepared by

• Location
  Address

1. GENERAL

• 1.1 - Manager Certification: Restaurant Manager and PIC (Person in Charge)/Team Leader has received a food safety management certification.

  Acceptable(1)

  Unacceptable

• 2.General policies and knowledge check:hand washing job and procedures, 8 major food allergens job aid (TDC # 1273) and TPHC policy.

  Acceptable(1)

  Unacceptable

• 3.Health Department inspection & failed FSA: The most recent Health Department inspection report is at the restaurant, and all noted deficiencies or corrective actions have been addressed and on most recent failed FSA. PIC can demonstrate knowledge of health department inspection procedure.

  Acceptable(1)

  Unacceptable

• 4. Food Safety Standards validated throughout the day. JIB Food Safety checklists and thermometer calibration pages available and completed to standards

  Acceptable(3)

  Unacceptable

2. EMPLOYEE HEALTH & HYGIENE

• 1. Food handlers have no obvious signs of illness/ not working when sick or infected with open wounds. Illness policy visibly posted and PIC can demonstrate knowledge of policy.

  Acceptable (5)

  Unacceptable

• 2. Eating, drinking, smoking, gum-chewing and personal belongings are kept separate from food and beverage areas.

  Acceptable (3)

  Unacceptable

• 3. Team Appearance - All restaurant employees follow dress code requirements.

  Acceptable (3)

  Unacceptable

3. PEST CONTROL

• 1. Pest Prevention - Restaurant is effectively controlling pests.

  Acceptable (3)

  Unacceptable

• 2. Pest Activity - The facility is free of signs of pest activity.

  Acceptable (5)

  Unacceptable

4. HANDWASHING/HAND SINKS

• 1. Handwashing Sink Availability - Handwashing sinks in kitchen areas are available, accessible, working, and properly set up.

  Acceptable (5)

  Unacceptable

• 2. Handwashing - All employees are observed washing hands properly and only in designated handwashing sinks.

  Acceptable (5)

  Unacceptable

• 3. Glove Usage - Employees are properly using disposable gloves.

  Acceptable (5)

  Unacceptable

5. FOOD RECEIVING AND STORAGE

• 1. Food Receiving - Evidence of food receiving to standard – Temperatures, condition, receiving and storage procedures to standard.

  Acceptable (3)

  Unacceptable

• 2. Expired Products/Ingredients - No expired products/ingredients are noted.

  Acceptable (3)

  Unacceptable

• 3.using approved food and beverage - PIC can describe the correct procedure to purchase foods.

  Acceptable (1)

  Unacceptable

6. FOOD CONTAMINATION PREVENTION & PROTECTION

• 1. Food and Packaging Are Stored Properly And Protected From Contamination - Adequately covered, RTE foods stored above raw foods.

  Acceptable (3)

  Unacceptable

• 2. No Food or Packaging Contamination Observed

  Acceptable (5)

  Unacceptable

• 3. Proper Washing - Fruits and vegetables are properly washed before use.

  Acceptable (3)

  Unacceptable

• 4. Lighting - Lighting is adequate, and all lights are clean and properly shielded or shatterproof.

  Acceptable (1)

  Unacceptable

7. TEMPERATURE CONTROL/STORAGE

• 1. Food Thermometers - Are available, operational and accurate; employees can demonstrate the proper procedure to calibrate and use the instrument.

  Acceptable (3)

  Unacceptable

• 2. Equipment Thermometers - Are present, functional and located in the warmest part of the refrigerator or freezer unit.

  Acceptable (3)

  Unacceptable

• 3. Refrigerator and Freezer Equipment (Walk-in's and POU's) - are maintaining proper temperatures: 41oF (5oC) or below for coolers; 20oF (-6oC) or below for freezers.

  Acceptable (0)

  Unacceptable

• 4. Walk-in and Freezer Product Temperatures - TCS foods in walk_ins and POUs are at a temperature of 41oF (5oC) or below, and frozen foods are at a temperature of 20oF (or 7oC) or below.

  Acceptable (5)

  Unacceptable

8. TEMPERATURE CONTROL/PREPARATION/STAGING

• 3. Time as a Control - Approved time as a public health control (TPHC) procedures are followed.

  Acceptable (5)

  Unacceptable

• 4. Hot, Staged Product Temperatures - Hot, TCS foods are held at a temperature of 135oF (57oC) or above.

  Acceptable (5)

  Unacceptable

9. COOKING TEMPERATURE

• 1.Internal Temperature Preparation/Cooking - Required cooking time procedures for TCS foods are followed.

  Acceptable (5)

  Unacceptable

• 2. Final Flip and Check - JIB final flip visual check followed.

  Acceptable (5)

  Unacceptable

• 3.Temperature Evaluation - Team Member can independently and without Coaching demonstrate the correct procedure to take the temperature of a food item and grill. - PIC has knowledge of proper Internal Cooking Temperatures.

  Acceptable (3)

  Unacceptable

10. MAINTENANCE & REPAIR: NON-FOOD CONTACT, FACILITIES/EQUIPMENT

• 1. Non-Food Contact Surfaces Condition - Floors, walls, ceilings and other non- food contact surfaces are properly constructed and in good condition.

  Acceptable (3)

  Unacceptable

• 2. Doors and Windows - All doors and drive-thru windows to the outside are self- closing and/or maintained closed and tightly fitting with no gaps greater than 1/4”.

  Acceptable(1)

  Unacceptable

• 3.Cleaning Tool Storage - Mops, brooms and cleaning tools are properly stored.

  Acceptable (1)

  Unacceptable

• 4. Back Flow Devices - All devices (e.g. air gap, vacuum breaker, etc.) are installed and working properly to prevent back siphonage or standing water in floor sinks.

  Acceptable (5)

  Unacceptable

• 5. Refrigerator and Freezer Condition - Walk-In and POU Refrigerators and Freezers are in good repair and condition. Observe water/leaks/condensation, and check gasket condition, shelving, fan, and fan guards.

  Acceptable (1)

  Unacceptable

11. CLEANLINESS: NON-FOOD CONTACT, FACILITIES & EQUIPMENT

• 1. Clean Refrigerators and Freezers - Walk-In and POU Refrigerators and Freezers are clean, dry, and free of odor. Fans and gaskets clean.

  Acceptable (3)

  Unacceptable

• 2.Waste Receptacles - Waste receptacles indoors and outdoors, are present, durable, insect/rodent resistant, leak proof, lined, maintained clean and kept covered.

  Acceptable (1)

  Unacceptable

• 3.Non Food Contact Surfaces Clean - Floors, walls, ceilings and other non-food contact surfaces are CLEAN and kept free of an accumulation of dust, dirt, food residue, and other debris.

  Acceptable (3)

  Unacceptable

• 4.Dumpster Area - Dumpsters, trash compactors and grease bins/containers are maintained, clean, closed, and in good repair. Surrounding areas are maintained and clean.

  Acceptable (3)

  Unacceptable

12. CONDITION AND SANITATION: FOOD CONTACT, EQUIPMENT AND UTENSILS

• 1. Small wares /Utensils /equipment Condition - Tools, utensils, smallwares and equipment are commercial grade and in good condition to ensure clean-ability and minimize risk of physical contamination.

  Acceptable (3)

  Unacceptable

• 2. Smallwares / Utensils / equipment Clean - Tools, utensils, smallwares, and food-contact surfaces are cleaned at an appropriate frequency and are clean to sight and touch to prevent cross contamination.

  Acceptable (3)

  Unacceptable

• 3.Ice Machines - Are clean inside and out; in good repair, buckets and scoops are properly stored in a sanitary manner.

  Acceptable (3)

  Unacceptable

• 4.Beverage dispensers - Are clean and free of soil and mold buildup.

  Acceptable (3)

  Unacceptable

13. SANITIZER/CHEMICALS

• 1. Chemicals Labeled - All chemical containers labeled

  Acceptable (1)

  Unacceptable

• 2. 3-Compartment Sinks - 3-Compartment sink and dish washing machines are properly maintained, with appropriate soap/sanitizing agents and adequate hot and cold running water, and is used to clean and sanitize properly.Test strips are available to test sanitizer concentration.

  Acceptable (5)

  Unacceptable

• 3. Sanitizer Containers and Wiping Towels - Are properly used and stored, and sanitizer is at proper concentration.

  Acceptable (1)

  Unacceptable

• 4. Approved Chemicals - Only approved chemicals are present, stored, and used properly in the restaurant.

  Acceptable (3)

  Unacceptable

• 5.PIC Knowledge of Bodily Fluids Cleanup - PIC can describe correct procedure or show written procedure and respond to properly clean areas exposed to vomit, blood or diarrheal events in the restaurant.

  Acceptable(1)

  Unacceptable

14. IMMINENT HEALTH HAZARDS

• Imminent Health Hazards - Restaurant is free of any imminent health hazards while operating.

  Acceptable (10)

  Unacceptable

15.APPEAL

• Assessment Appeal - Does the PIC have any question results they wish to appeal?

  Yes

  No