Title Page
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Conducted on
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Prepared by
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Location
Imminent Health Risk Item
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Running hot and cold water is available
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Manager and crew members are free of illness and symptoms
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Free of adulterated/contaminated products
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Free of sewer backups
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Free of pest infestation leading to food/contact surface contamination
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Restaurant has sanitizer
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Free of flood
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Hand washing sinks are provided
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Time and Temperatures 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
Food Safety Sanitation Item
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Hot water reaches a minimum of 100°F at all sinks, 110°F at 3-compartment sink, and 160°F surface temperature in all dish washing machines
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Sanitizer is at proper concentration at all sinks, buckets, and cups
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Chemicals are all approved, properly labels, and stored correctly
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Premises of exterior & interior (back of house) are cleaned and maintained
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All components of the ware washing sink are setup correctly and used properly
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In-use equipment and prep tables are cleaned and sanitized at proper frequency
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In-use utensils and smallwares are clean and sanitized at proper frequency
Team Member Health Item
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Person in charge understands Dunkin'/Baskin-Robbins standards for team member health
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Hand washing sinks are fully stocked and used properly
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No bare hand contact with ready-to-eat (RTE) food
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Franchisee's team members are washing hands at proper frequency and hygienic practices are followed
Temperature Item
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Refrigerated food is held at 41°F or below
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Hot hold food is held at 140°F or above
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Food cooked to the correct temperature
Good Retail Practice Item
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Food is all approved, within date code, and labeled properly
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Food and packaging are protected from contamination and allergen cross-contact
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Packaging is used in an approved manner
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Restaurant meets Dunkin'/Baskin-Robbins Pest Management standards
Documentation Item
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Food Safety Self-Assessments are complete, accurate, and with corrective actions
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Cold and hot holding temperature documents are complete, accurate, and with corrective actions
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Receiving documents are complete, accurate, and with corrective actions
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Additional required Food Safety documentation and resources are present and accessible as required.
