Title Page
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Prepared by :
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Client / Site
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Conducted on :
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Location
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INSTRUCTIONS
1. Answer "Compliant", "Non-Compliant", "N/A" on the questions below.
2. Add photos and notes by clicking on the paperclip icon
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date
4. Complete audit by providing digital signature
5. Share your report by exporting as PDF, Word, Excel or Web Link
General Information
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Updates to this form
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Visit Flow :
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Reference # :
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National Store # :
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Visit Number
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Cycle Number
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Address
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Address 2
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Manager First Name :
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Manager Last Name :
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Manager Title
Hygiene & Sanitation
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*** FS1-US - Required supplies are at all hand washing sinks to include warm running water. Hand wash sinks are only used for hand washing and not for preparing food or storing equipment. Hand wash sinks are easily accessed by employees.
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*** FS2-US - Hands are properly washed following proper hand washing procedures at the appropriate times. A system is in place to ensure hourly hand washing by all employees.
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*** FS3-US - Sanitized towel buckets contain towels and sanitizer solution at the correct concentration checked with a chlorine test strip.
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*** FS4-US - Sanitizer-soaked towels and grill cloths used at food or beverage preparation and service areas must be placed into the soiled towel bucket after using and not be left sitting out on surfaces.
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*** FS5-US - All UHC trays, grill utensils, prep table utensils, and utensil holders are clean (no build up) and are washed and sanitized at least every 4 hours as per approved procedure. Back sink and soap/sanitizer dispensers or dishwashers must function (hot water 110°F or higher) and all supplies must be available. Check that sanitizer solution has the right concentration with an appropriate test strip.
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*** FSS-US-01 - All soiled raw wares that came into contact with raw proteins (such as fresh beef and raw chicken) are washed and sanitized last (unless a warewasher is used). Soiled blue raw beef trays and lids are kept in blue bus box until cleaned. Back sink is properly sanitized after washing wares that came into contact with raw proteins.
Contamination Prevention
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*** F56-US - Appropriate measures are taken to protect water and ice from foreign material, chemicals and/or bacterial contamination
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*** FS7-US - Opened packages of food in storage. (including refrigerators and freezers) are covered/wrapped, labeled and stored according to proper procedures.
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*** FS8-US - Blue disposable glove procedures or dedicated tongs are used to prevent cross-contamination when handling all raw meat or poultry products (including shell eggs) at the grill station and fryer station. Dedicated utensils are used for raw products (e.g. the yellow yolk breaking tool id only used to break egg yolks).
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*** FS9-US - Clear/white disposable gloves worn for food preparation of ready to eat foods at the sandwich prep table, salad prep table, and in all other areas to prevent bare hand contact with any cooked or ready-to-eat foods.
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*** FS10-US - Chemicals are stored away from food and packaging
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*** FS11-US - The restaurants building, corral and any area within 10 feet (3m) from the building (i.e. inside the Drive-thru lane) is clear from infestation by rats, mice, insects and birds.
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*** FS11-US-01 - Pest management program and pest prevention steps and behaviors are in place and are being managed effectively. The restaurants is properly pest proofed to prevent entry of pests (e.g. gaps under doors are sealed).
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*** FS12-US - Non-food spill clean-up procedures in place.
Storage
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*** FS13-US - Walk-in freezer and any other primary storage freezers at 0°F (-18°C) or below. Secondary storage freezers are keeping all products solidly frozen.
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*** FS14-US - Refrigerated products inside all refrigerated units are at or below 40°F (4°C) (including shake/sundae reservoir).
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*** FS15-US - All refrigerated products are in code (within primary shelf life)
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*** FS16-US - Secondary shelf lives of refrigerated foods held at room temperature and in refrigerators are marked and the products are being used within their secondary shelf lives.
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***FS17-US - Leftover heated foods are discarded (including any shake/sundae mix removed from heat treatment shake/sundae machines).
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***FS18-US | Are opened packages of food in storage, (including dry storage, refrigerators, and freezers) covered/wrapped, labeled, off the floor and away from walls and stored according to proper procedures? If no, mark what product is not stored properly:
Cooking
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*** FS18-US - Pyrometer with needle probe is calibrated and working correctly.
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*** FS19-US - The internal temperatures of beef patties after cooking are at or above 155°F(69°C) and fresh beef patties at or above 175°F (80°C).
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*** FS20-US - The internal temperatures of raw chicken products after cooking are at or above 165°F (74°C).
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*** FS21-US - The internal temperature of breakfast steak and breakfast sausage after cooking are at or above 155°F (69°C) for sausage made from beef or pork and 165°F (74°C) for sausage made from poultry.
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*** FS22-US - The internal temperatures of round eggs after cooking are at or above 155°F (69°C)
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*** FS23-US - The internal temperature of Filet-O-Fish portions after cooking are at or above 150°F (66°C).
General
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*** FS24-US - All food, food packaging, equipment (including utensils), and cleaning chemicals are from approved sources.
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*** FS25-US - Managers understand employee illness symptoms and reportable illness causes for when an employee cannot be working. Managers also understand when an employee can return to work after illness.
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*** FS26-US - All managers (including shift managers) are trained and currently certified in food safety through ServSafe (or an equivalent and accredited food safety training course).
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*** FS26-US-01 - All employees are trained and verified on food safety and sanitation per McDonald's current training program and in accordance with local regulations.
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*** FS27-US - Managers (or staff assigned to complete the checklist) have been trained on and can demonstrate how to properly complete the procedures on the Daily Food Safety Checklist.
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*** FS28-US - At least the last 60 days of correctly completed Daily Food Safety Checklists are available and the last two correctly completed Monthly Food Safety Procedure Verifications are available.
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*** FS29-US - Review the most recent health department inspection report, ensuring all food safety violations noted have been corrected or a plan is in place to correct issues.
Additional Unscored Food Safety Questions
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*** FreshBeef 1 - Does this McDonald's location use fresh beef patties?
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*** FreshBeef 2 - What was the lowest temperature of all the Fresh Beef Patties?
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*** 1.8.1 - Ice scoop being kept in holder
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*** 1.14.3 - Food is stored at least 6 inches off the floor in the walk-in refrigerator and all food storage areas
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*** 1.6.1 - Food contact equipment, utensils or surfaces are in good repair and not cracked or damaged
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*** 1.6.5 - Food contact equipment including the drink tower valves, ice chutes, BIM pitchers and water rinse area do not have any visible mold or soil build-up
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*** 1.7.1 - All Non-food contact equipment are clean (free of excessive soil or grease or food debris build-up), in good repair (not cracked or damaged)
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*** 1.7.2 - Floors, walls, ceilings and attached equipment are good repair and are clean : A) There is no excessive grease or food build-up underneath grills, fryers, BIM, shake machine or food storage shelving. B) Floor drains are functioning and not clogged and there is no free standing or puddling water on the floor or under equipment.
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*** 1.15.2 - In unit thermometer available in all refrigerators (internal or external acceptable)
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*** 1.7.5 - All plumbing is in good repair and not leaking or dripping water on to the floor
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*** 1.12.6 - In unit thermometer available in all freezers (internal or external acceptable)
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*** 1.7.7 - The coral area does not have excessive grease or garbage on the ground and the dumpsters and grease storage containers (if present) are kept covered.
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*** 1.4.2 - Crew members are following good hygiene practices when preparing food.
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*** 1.16.7 - Can the manager on duty name at least 3 situations that would pose a threat to public health and for which the restaurant must immediately close and notify their local health department?
COMPLETION
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Auditor's Signature :
