MK Self Audit new

A1) Food(s) received in good condition, no spoilage, odors, no cross-contamination (CRITICAL)

A2) Potentially hazardous foods received at 41ºF (4ºC) or below. Frozen product(s) received frozen. Product(s) stored within 30 minutes of receipt. (CRITICAL)

A3) Food(s) date coded. Food rotated using FIFO.

A4) Foods maintained properly during storage and display

A5) Areas maintained to prevent cross-contamination

A6) Adequate lighting provided. Lights properly shielded

A7) All pre-packaged items properly labeled.

B1) Sufficient refrigeration equipment present to properly maintain temperatures

B2) Refrigeration door gaskets are properly maintained

B3) Cold Food Items are at 41ºF(5ºC) or below (CRITICAL)

B4) Frozen Food Items are at +5ºF or below (CRITICAL)

B5) Working Food grade thermometers are present and working properly within +/- 2 ºF or ºC variance. Walk-in Coolers require an internal thermometer near the door at eye level in addition to the external temperature gauge.

B6) Hot held food items are maintained at 135ºF (57ºC) or above (CRITICAL)

B7) Hot Holding equipment properly designed to maintain required temperatures

C1) Staff practicing glove use (CRITICAL)

C2) No bare hand contact with ready-to-eat foods (CRITICAL)

C3) Hand sinks properly stocked. (soap, hot/cold water, disposable towels, and trash receptacle.

C4) Proper hand washing observed (CRITICAL)

C5) Handwash signs (in English other languages commonly used by employees) posted at all hand sinks

C6) Hair restraints are worn.

C7) Fingernail polish and fake fingernails not permitted. No jewelry other than a smooth wedding band. A glove or finger cot must cover Band-aids.

C8) No eating, drinking, smoking at workstations. Permitted in designated areas only.

C9) All employees uniforms are clean

D1) Employees handling/preparing food have no apparent illness (CRITICAL)

D2) All Employees know the illness reporting requirements

E1) No possibility of backflow/back siphonage. Hose bibs equipped with vacuum breaker.

E2) Food contact surfaces in good repair and maintained free of cracks, flaking paint, rust.

E3) Floors, walls, ceiling are clean, maintained in good repair.

E4) -Cleaning utensils (brooms, mops, vacuum cleaners, etc.) are properly stored to prevent contamination of food, utensils, linens, single-service and single-use articles.<br>- Maintenance tools shall be properly stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.

E5) No Pest Control issues seen. (CRITICAL)

E6) Water quality is verified. (CRITICAL)

E7) Food contact surfaces properly cleaned and sanitized.

E8) Utensils, tools, and small equipment properly cleaned, sanitized, and stored.

E9) Single service items properly stored/displayed. (CRITICAL)

E10) Three compartment sink operated correctly when in use. Wash temperature 110ºF. Rinse temperature at 110ºF. Chemical sanitizer at proper strength and water temperature between 75ºF and 90ºF or per manufacturer recommendation. (CRITICAL)

E11) Dishwashing machine meets manufacturer temperature specifications. (CRITICAL)

E12) Non-food contact surfaces clean and maintained in good repair.

E13) Test strips/test kits provided to monitor strength of cleaning chemicals/sanitizers.

E14) MSDS(s) shall be maintained for all chemicals including pesticides, sanitizers, and cleaning compounds. MSDS(s) shall be current. (CRITICAL)

E15) Adequate precautions are taken to reduce or eliminate the chance of cross-contact between allergens and other ingredients during prep, storage and handling. (CRITICAL)

F1) CO2 and helium tanks are secured to a wall or secured in a safety cage in a temperature controlled area.

F2) First-aid kit and blood-borne pathogen kit available and maintained. (CRITICAL)

F3) Eye washing station is avalable

F4) All Floor safety procedures in place.

G1) Health Department permit posted and current.

G2) Proper Google badges

G3) Operating hours

G4) Equipment instructions posted

H1) A water filtering device is present. The station is stocked with cups (>10 available at all times.) (CRITICAL)

H2) Bottled water is clearly visible and present in the refrigerators. (Not hidden by frosted glass.)

H3) All healthful items are stocked on the middle and upper shelves. (Not hidden by frosted glass.)

H4) Products with no sugar (unsweetened beverages) are stocked on the top selves of the refrigerators. (No sugar found on label panel.)

H5) Lightly sweetened items are found in the middle of the refrigerator or lower. This includes non-nutritive sweeteners ( less than 1 gram of sugar per serving and/or limited whole fruit or veg spa water)

H6) Heavily sweetened items are located at the bottom of refrigerator s if stocked at all. (more than 1 gram sugar/ounce)

H7) A location based planogram tool is present to ensure a repeatable Googler experience.

I1) At least five fresh vegetable and/or fruit options are present in the MK.

I2) A fresh vegetable or fruit item is present at eye level. (As you walk into each MK.)

I3) A fresh vegetable or fruit option is present in the refrigerator.

I4) There are fresh vegetables or fruit options available in the same location as snack items.

J1) Candy/confectionary/chocolate are available in bulk dispensers or pre-portioned single serving packages. (If available in bulk dispensers the utensil for serving and the to-go containers are sized for single servings.)

J2) Candy/confectionary/chocolate are located in hard to see, reach, and find locations.(Found in frosted containers, closed drawers or on the bottom shelves.)

K1) Refrigerators are organized with product labels fronted and rotated.

K2) Only Google Food approved signage is present.(Old approved signage showing unhealthy food or other outdated information is also not present.)

K3) Any recall information signs found on the refrigerators are on hook signage in front of product void. (Recalled product storage area now empty.)

K4) Refrigerator glass is frosted to cover heavily sweetened beverages as well as leftovers and food from home.

K5) Dirty dishes, garbage, compost, recycling and any other waste products associated with food production are located in areas that minimize the visibility.