New MUL checklist

Marquee updated

Sidewalks, Patio, and stalls clean

Lot swept upon arrival

Landscaping maintained

Menus and wall signs clean

canopy clean

banners properly hung and signage look good

patio furniture and trash cans clean and in good condition

All lighting working (canopy, Menu, Marquee, big sign, tower, stall stars, wall signs, security)

Windows and ledges clean

Hot Dog internal temp 165 or greater

Gravy internal temp 165 or greater

Chili internal temp 165 or greater

Fried products coming out of fryer at 165 or greater

Walking Freezer temp 0 +/- 10 (Must have an internal thermometer)

Walin Cooler temp 34-38 (must have internal thermometer)

Product in swamp/grill freezer 10 or less (internal thermometer must be present)

Product in swamp refrigerator 34-40 (internal thermometer must be present)

Product in Dresser 40 or less (must have internal thermometer)

Fountainette Product 40 or less (must have internal thermometer)

PHF in swamp 40 or less

Food in Hot holding equipment held at 165 or greater

Internal meat log and sonic safe temp log up to date (for the day)

Ice Cream and Shake machine cabinets 34-38, Product 40 or less (must have an internal thermometer)

Grill procedures followed

Dresser procedures followed

Employees follow hand washing and glove policies

No cross contamination allowed

Approved products being used

Food properly tempered to 34-40 prior to use

Sanitizer is present in correct areas and prepared correctly (sanitizer strips must be present and must have Citrus delimer and Chlorsan in the store)

Digital thermometer kit and probes working

All chemicals properly stored

All food contact surfaces cleaned at least every 2 hours

Hand sinks stocked and working

No visible signs of infestation, no air gaps around doors

Managers servsafe certified

Historical temp logs completed and 12 months on file

Fryer temp 350 +/- 10 degrees

Grill temps met<br>Flat top 400 +/- 30, 350 +/- 30, 200 min 230 max<br>Clam Top 425 bottom 350

Ice cream and Shake cleaned properly maintained and sanitized<br>Record dates of last cleaning below

Clean towels stored properly

Product in coolers and freezers properly stored and dated

Dry food products stored properly and dated

Only approved chemicals used

Floors, baseboards, and drains clean and in good repair (includes under all equipment)

Walls, Doors, Ceilings, and Vents clean and in good repair (includes behind equipment)

Restrooms clean and stocked

Trash cans and Dumpster areas clean (Dumpster lids shut)

Lights covered

3 comp sink set up properly if in use

All equipment NSF certified, clean and in good condition

All refrigeration units clean (includes shelving, floors, gaskets, etc)

Utensils and storage containers clean with no damage

Coke machine, ice machine, ice bin all clean and ice scoop properly stored

Ice bucket clean, good condition, stored off of floor, and properly labeled

All Employees wear clean uniform and hair properly restrained

Jewelry and fingernail policy followed by food handlers

Personal items properly stored

Pest control PW present and up to date

Current Audit packet present

Bodily fluid kit and first aid kits present

SDS/ GHS must be available for all pesticides and chemicals

Current health permit posted, Health inspections on file for at least the last 12 months

Fire suppression system and extinguishers up to date

Slush machine Brixed properly <br>record date last cleaned

Date of last fryer boil out

Bun toaster belts in good condition

Flues clear on grill and fryer

Rooftop unit coils cleaned

Roof drains and gutters clear

Every employee wearing non slip shoes

Cameras working and timestamp correct

Minor Break laws followed

New hire paperwork completed

separation notices up to date

Tip wage book in use

Cash drawer correct and log completed

review discounts, recalls, and cancels with GM

Back door kept locked

Skimmer log up to date