BRG Food Safety Top 12

• Audit Title

• Store Number

• Conducted on

  Date

• Prepared by

• Manager in charge

1. FS101 Required Hand-Washing Procedures are Followed (10 Points)

• Hand washing sink is not obstructed

  Yes

  No

  N/A

• Hands correctly washed when required or at least once per hour (or more frequently if needed).

  Yes

  No

  N/A

• Hand washing procedure executed properly - Minimum 20 seconds, warm water, use of sanitizer, wash hands before applying gloves, hands washed when changing gloves? (minimum of 2 glove racks installed at all hand sinks)<br>

  Yes

  No

  N/A

• Paper towel dispensers and gloves are stocked and easily dispensed (no gloves stored anywhere other than hand washing sink or assigned storage area)

  Yes

  No

  N/A

• Approved antibacterial soap and hand sanitizer dispensers are stocked and functioning.

  Yes

  No

  N/A

2. FS102 Health Department Inspections are Available and Violations Have Been Corrected (10 Points)

• Most recent health department inspection is available.

  Yes

  No

  N/A

• Items noted on the inspection are corrected within 10 days, or within timeline specified

  Yes

  No

  N/A

3. FS103 Hot Water is Available (10 Points)

• The hand washing sinks meet a minimum of 100 degrees - Including restrooms (can wait up to 30 seconds to reach temperature)

  Yes

  No

  N/A

• Non hand washing sinks meet a minimum of 110 degrees (3 compartment sink and prep sink, can wait up to 30 seconds to reach temperature)

  Yes

  No

  N/A

• All hand washing sinks functional and in good repair

  Yes

  No

  N/A

4. FS104 Potentially Hazardous Foods Meet Temperature Standards (10 Points)

• Hot PHF's must meet a minimum of 140 degrees.

  Yes

  No

  N/A

• Cold PHF's must meet a maximum of 40 degrees.

  Yes

  No

  N/A

• Soft serve and shake mix in hopper meets temperature standard (34-40 degrees)

  Yes

  No

  N/A

• Daily Planner observed complete for last 30 days. (If there are 4 or more missing temperatures, or 1 or more full days missing then take finding)

  Yes

  No

  N/A

• Approved calibrated thermometer available. (32 +/- 1 degree)

  Yes

  No

  N/A

5. FS105 Sanitizing Solutions Are Properly Stored/Labeled/Used (10 Points)

• Sanitizing solution strength is according to standards (sanitizer basin in 3 compartment sink not set up, or sanitizer sink/buckets/ or spray bottle in restroom caddy not meeting proper PPM Chloro 50-200 / Quat 150-400 take finding)

  Yes

  No

  N/A

• Sanitizer solutions are in properly labeled and approved containers (sanitizer bucket clearly labeled "sanitizer, spray bottles and 3 compartment sink labeled also)

  Yes

  No

  N/A

• Sanitizing buckets/bottles available for all stations and/or not close to open food containers (buckets 12 inches away from food, spray bottle in restroom caddy, dedicated blue bucket for dining room)

  Yes

  No

  N/A

• Approved and clean cloths completely submerged in sanitizing solution

  Yes

  No

  N/A

• Sanitizer test strips available and not expired

  Yes

  No

  N/A

6. FS106 Shake/Soft Serve Machine Sanitized Properly. (10 Points)

• No evidence of build-up or cross contamination in the soft serve vats or mixing spindles (carburetor tube, no build up on mixing spindle or mixing blade)

  Yes

  No

  N/A

• All required brushes are present, clean and in good condition, and stored correctly.

  Yes

  No

  N/A

• Soft serve machine sanitizer (Green K5) and approved lube available

  Yes

  No

  N/A

• Brushes are stored in a clean and approved storage container (self draining and free of debris or mold)

  Yes

  No

  N/A

7. FS107 Restaurant is Only Using Approved Items (10 Points)

• All food present is approved and listed in the Approved Brands List ( ABL) unless specified in OPS manual.

  Yes

  No

  N/A

• All packaging and paper supplies are present and approved and listed in the Approved Brands List ( ABL) unless specified in OPS manual.

  Yes

  No

  N/A

• All smallwares and tools are present and approved and listed in the Approved Brands List ( ABL) unless specified in OPS manual.

  Yes

  No

  N/A

• All chemicals present are approved and listed in the Approved Brands List ( ABL) unless specified in OPS manual.

  Yes

  No

  N/A

• All equipment present and approved and listed in the Approved Equipment Manual

  Yes

  No

  N/A

8. FS108 Prepped Items are Marked with Hold Time and are not expired (PHF's) (10 Points)

• No expired items are present. (10 minute grace period, Ham, Cheese, Sliced Tomatoes, Cut Lettuce all 4 hours, Brewed Tea and Onions 8 hours)

  Yes

  No

  N/A

• No items marked with incorrect hold time that is longer than permitted

  Yes

  No

  N/A

• No missing hold times

  Yes

  No

  N/A

9. FS109 Cross-Contamination is not Observed (10 Points)

• Proper use of tongs (Lift and Grip silver tongs used for raw meat only stored in meat well with handle not touching meat, Blue tongs used for uncooked products only stored in specialty freezer with handle not touching products, Green tongs used only for veggie patties, Red tongs used only on cooked products)

  Yes

  No

  N/A

• Cooked and raw products are kept separate

  Yes

  No

  N/A

• Old and new PHF's are not mixed (New products are not placed on top of or with in-use products/expired products)

  Yes

  No

  N/A

• Ice machines free of dirt or mold (ice bin and basin, water tubing and area surrounding, and ice chute are all free from dirt or mold)

  Yes

  No

  N/A

• Physical contamination (no physical contaminates found in food; foreign matter, wood, plastic, hair, plastic, glass, dirt, etc.)

  Yes

  No

  N/A

• Wash/Rinse/Sanitize procedure is properly followed (all smallwares are sanitized for at least 60 seconds)

  Yes

  No

  N/A

• Hands immediately washed, rinsed, sanitized, after coming into contact with raw product

  Yes

  No

  N/A

• Employees food properly stored (if stored in walk-in must be kept in designated labeled container with a lid, no employees eating on or near preparation tables)

  Yes

  No

  N/A

• Smallwares properly maintained and not burnt, no evidence of cracks

  Yes

  No

  N/A

• PHU pans are properly maintained, no evidence of cracks

  Yes

  No

  N/A

• Vegetable slicers properly cleaned with no build-up observed (no build up or food particles)

  Yes

  No

  N/A

• Allergen guidelines and procedures properly followed (proper communication posted in back of house and by POS, all training completed and signed)

  Yes

  No

  N/A

• No build-up observed on the soda nozzles

  Yes

  No

  N/A

10. FS110 Effective Pest Elimination is in Place (10 Points)

• No live or dead rodent observed

  Yes

  No

  N/A

• No rodent droppings observed

  Yes

  No

  N/A

• No live or dead cockroach observed (1 alive or 3 or more dead take finding)

  Yes

  No

  N/A

• No birds nesting inside of restaurant

  Yes

  No

  N/A

• No ant trail observed in back of house

  Yes

  No

  N/A

• No flies landing on food

  Yes

  No

  N/A

• No excessive fly activity (10 or more flies)

  Yes

  No

  N/A

• Pest control report is on file and in the restaurant (no more than 60 days old)

  Yes

  No

  N/A

11. FS111 Product Cook-Out Procedures/Temperatures Meet Standards (10 Points)

• Beef cookout register log fully completed (last 30 days, 1 missing and not highlighted take finding, if more than 3 are missing and highlighted take finding)

  Yes

  No

  N/A

• Registered temperatures in the log within proper range (minimum 155 degrees, if not 155 degrees product is discarded/corrective action taken/recorded in top box and then performed again after corrective action and placed in bottom box)<br>

  Yes

  No

  N/A

• Manager able to perform proper cookout procedures (Manager/employee must be able to describe and demonstrate proper procedure, no missing steps, may use tray) If product is below 155 degrees it must be discarded, broiler adjusted or increase cook time, phu/tray/thermometer re-sanitized, then retest.

  Yes

  No

  N/A

• Other - Incorrect Broiler cook out log used (Duke/Nieco MPB94... LRG uses DUKE)

  Yes

  No

  N/A

12. FS112 No Other Food Safety Violations are Present (10 Points)

• No drainage/sewage back-up (no back up in kitchen, drive thru, prep area, or food storage, if backup is in non food area it must be closed off)

  Yes

  No

  N/A

• No evidence of team members working while ill (cold, flu, diarrhea, vomiting, jaundice, and stomach disorders that can potentially contaminate food and others)

  Yes

  No

  N/A

• Food prep area free from roof leaks

  Yes

  No

  N/A

• Chemicals are labeled and stored properly (not labeled, mislabeled, stored by food/food contact surfaces/smallwares/ or service area, 12 inches away from food)

  Yes

  No

  N/A

• ServSafe Certificate available for all Managers

  Yes

  No

  N/A

• All washing sinks are functional (if sink not functioning it must be marked "DO NOT USE")

  Yes

  No

  N/A

• Other - Team member with uncovered sore on hand/arm, Band aid in-use not blue, Dented/rusted/swollen or leaking cans not marked "DO NOT USE"

  Yes

  No

  N/A

Other Observed Criticals (not listed above)

• List other critical violations observed that are NOT listed above

Visit Summary

• Overall visit comments:

• Total number of food safety opportunities identified:

  Select None 1 2 3 4 5 6 8 9 10 11 12 13 14 15 16 17 18 19 10

  • None
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  • 19
  • 10

• Auditor Signature

  Sign

Acknowledgement

• By signing below, you acknowledge that the above findings have been discussed with you and corrective actions are being taken to immediately resolve any findings. You are also acknowledging that critical violations are a violation of company policy and that you may be subject to disciplinary action up to and including termination for any negative findings contained in this report.

  I Agree

  I Disagree

• Manager in Charge Signature

  Sign