Missouri food safety Audit 12/3/19

• Restaurant Number

• Restaurant Manager

• PIC

• Reason for Visit

  Select Certification Follow Up

  • Certification
  • Follow Up

• Conducted on

  Date

• Prepared by

Travel Path

• 3pt - MIC can describe the Food Safety Travel Path<br>- Describe the two criticals at the door.<br>- Looks at food safety timer.<br>- Procedes to wash hands<br>-Places santizer strips in hand<br>-Checks serve safe for name and expiration<br>-Puts FSC under arm<br>- Checks Iced tea is cut, zip tied, and dated.<br>- Checks sanitizer buckets 150ppm -400ppm<br>- Checks for back up tools. ( Mom, Dad, 3 kids, big yellow house)<br>- In prep area along side reviewing FSC/ then store visit/ then completes food safety checklist.<br>

  yes

  no

Travel Path Compliance

• **Serve Safe** <br>-Posted by front counter<br>- MIC can point at it

  yes

  no

• **Tea liners**<br>- Tied <br>- Dated <br>- White tube trimmed

  yes

  no

• **FSC** <br>- 5 Prior days free of errors, complete and properly filled out<br>- Is there signatures showing that it has been checked by the managers?

  yes

  no

• **Sanitizer buckets**<br>- Labeled <br>- MIC shows the ability of how to read the strength of all sanitizer buckets, including shake sanitizer, put test strip in bucket and hold it still for 10 sec. (Mgr doesn’t swirl) <br>- MIC ensures they are all 150-400

  yes

  no

• **Tools** <br>- There a set of back up tools available in store (per job aid). <br>- Timer good and set for 4 hours.<br>- Tools changed within 15 minutes after timer goes off. (Tongs and tong pans, meat and egg spatulas, ladle and pan for liquid eggs, sear tool and sear tool pan, egg rings, cool covers, knives and cutting boards, mix in spindle, PHC and UHC drawers, rice scoop and rice scoop pans).

  yes

  no

• **Tools - (B) ** <br>- MIC ensures timer is running. They also understand timer must be immediately reset (turn off and immediately after, turn on). Manager ensures Tool timer is running on Manager Station TImer. Only the MIC can reset timer. MIC is able to assemble and disassemble tools per job aid.

  yes

  no

Upon Arrival

• 3pt - What do you do when Food Safety Auditor arrives? <br>- Acknowledge and ask for a min to organize floor.<br>- Give auditor FSC to review.<br>- Look at food safety timer and make a plan for any food safety timer less than 2 hours.<br>- Announce the audit is taking place and remind them of danger zone 1 and 2.<br>- Call for help.

  yes

  no

• 3pt - MIC demonstrates knowledge of food safety timer and how it is used. (Including the warning timers)

  yes

  no

• 3pt - MIC understands no action required for times longer than 2 hours.

  yes

  no

• MIC is knowledgeable on creating plans and prioritizing food safety times less than 2 hours.

  yes

  no

Crossing the BLUE door

• 3pt - What do you do when auditor crosses the blue door? (threshold entrance)<br>-follow the auditor, (be where he be, see what he see).

  yes

  no

• 3pt - What should you be looking for?<br>- any food safety violations (reference Game Plan/Station Planners)

  yes

  no

• 3pt - what do you do if you see a Food Safety violation?<br>- correct it before the auditor brings it to your attention. (ya see it, ya fix it)

  yes

  no

• 3pt - What do you do if the auditor brings a food safety issue to your attention?<br>- immediately take corrective action to avoid double points lost. (ya miss it, ya fix it)

  yes

  no

Hand Wash

• How does MIC verify all employees properly wash their hands with soap at designated hand sink?

  yes

  no

Hand Wash Bonus - Story of Sam- Coughing, sneezing, drinking, touching body, picking up trash, and after cleaning.

• 3pt - All employees can tell the story of sam

  yes

  no

• MIC can give three examples of when to wash hands? - after picking something from the floor, after cleaning tasks, after touching any body part and/or uniform, after touching trash can or anything that could cause cross contamination, etc.

  yes

  no

Danger Zones DZ1 A. Crossing Blue Door "Mc Hammer Can't Touch This" B. Hourly Handwash " Everybody at the sink, with soap, beat the buzzer) DZ2 A. No handling raw meat with hands B. Final Flip and check "All Patties"

• 3pt - Does every employee know both "Danger Zones 1& 2 (A & B from both zones)"?

  yes

  no

• Does MIC know both "Danger Zones, 1 & 2 - (A & B from both zones)" AND UNDERSTANDS their role is to ensure both zones are protected?

  yes

  no

Temperatures

• **Temps**<br>- MIC able to perform patty temp check 155F or higher by taking 5 temps of a patty 12, 3, 6, 9 and center. Is knowledgeable on corrective action<br><br><br><br>

  yes

  no

• -MIC displays the ability to correctly take the temp of the shake machine (<=41) by taking three times (FMB) and writing the highest on the FSC and knowledgeable on corrective action

  yes

  no

• -MIC displays the ability to correctly take the temp of the fryers (>=350) and knowledgeable on corrective action

  yes

  no

• -MIC displays the ability to correctly take the temp of the refrigerators (<=41.0) and knowledgeable on corrective action

  yes

  no

• **Any Miscellaneous - FS**<br>- describe any miscellaneous-FS seen. ex, nail polish, stone earrings/jewelry, drinks in food prep areas, etc.<br>

  yes

  no

Any Food Safety Issues Seen.

• 1st minor observed

  minor

• 2nd minor observed

  minor

• 3rd minor observed

  minor

• 4rth minor observed

  minor

• 5th minor observed

  minor

• 6th minor observed

  minor

• 1st major observed

  major

• 2n major observed

  major

• 3rd major observed

  major

• Any crititals observed

  critical

Quarterly Initiative

• Time as a Public Health Control (TPH) procedures are correctly. TPH foods include: non-refrigerated shredded lettuce, iceberg lettuce leafs, sliced tomato, and processed cheeses at the assembly and taco stations. 4 hour hold time in use.

  Yes

  Major

• Weekly dial thermometer calibration chart is filled out on last page of the Food Safety Checklist

  yes

  minor