Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Food Safety
Section 1: Imminent Health Hazard
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WIC product temperatures are maintained at 41F or below. WIF product temperatures are maintained at 20F or below. (Critical)
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Persons displaying symptoms such as vomiting, diarrhea, jaundice, or sore throat with fever are excluded from the restaurant as an employee. Persons with exposed pustular lesions are restricted from working around exposed food or foodcontact surfaces. Persons diagnosed with a reportable foodborne illness are excluded from the restaurant as an employee. (Critical)
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Sewage disposal systems and water drains are operating properly. Plumbing provides adequate pressure and water is available at all BOH and restroom sinks. (Critical)
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No pest infestation is present in facility. (Critical)
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Plumbing provides adequate pressure and water is available at all BOH and restroom sinks. (Critical)
Section 2: Time/Temperature Control
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ColdHolding of TCS food items at or below 41F in all coldholding devices. (Major)
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ColdHolding equipment is in good working condition. (Major)
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ColdHolding of TCS food items at or below 41F in all other coldholding devices (Grill/Drivethru/FOH reachin coolers, reachin freezers, undercounter coolers/freezers. (Major)
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HotHolding of TCS food items at or above 135F in all hotholding devices (steam wells, Prince Castles, warming drawers, etc.). (Major)
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Cold holding units are equipped with accurate thermometers that are easily viewable. (Minor)
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TCS food items are cooked to minimum internal temperatures. (Major)
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Foods that require time/temperature control for safety are properly handled, at proper temperature before being displayed and not left out of temperaturecontrolled environments for extended periods of time. Foods held by time alone are at the proper temperature before being removed from temperature control. (Major)
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Where time alone is used as a public health control, the food is time stamped with the time removed from temperature control at or below 41F, discard time not to exceed 4 hours, and used or discarded within that time frame. (Major)
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Date marking is applied at the time of preparation to prepped TCS foods stored in the Walkin Cooler or Reachin Coolers. TCS Foods are not held or sold past its expiration date. (Major)
Section 3: Contamination Prevention
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Foods are not contaminated. Foods and food contact surfaces are protected from potential microbiological, physical and chemical hazards. (Major)
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Foods are properly protected from contamination. (Minor)
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Fruits and vegetables are properly washed prior to processing and serving. (Minor)
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Nondescript foods are properly identified with the common name of the product on the container. (Minor)
Section 4: Equipment and Utensil Cleaning and Sanitizing
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Foodcontact surfaces are properly cleaned and sanitized. (Major)
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Foodcontact surfaces are smooth, easily cleanable, and in good condition. (Major)
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Nonfoodcontact surfaces of equipment and utensils are properly cleaned, such as sides of sinks, door handles and gaskets, sliding door tracks, shelves, racks, etc. Nonfood contact surfaces of equipment and utensils are easily cleanable and in good condition. (Minor)
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Toxic chemicals are at the correct concentration. Chemicals are used correctly and only for their intended purpose. Containers previously used for chemicals are not used for storing, dispensing, or transporting food. Food/packaging containers are not used to hold chemicals. (Major)
Section 5: Personal Hygiene and Food Handling
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Hands that may have become contaminated are doublewashed per policy (hands must be properly washed, rinsed, then washed and rinsed a second time, dried, and followed by hand sanitizer). Hands are washed using hot water and soap for 20 seconds and dried using disposable towels or a heatedair hand drying device. Hands are washed each time before donning gloves as required. (Major)
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No barehand contact occurs with readytoeat foods, except in locations authorized to use alternate operating procedures (AOP). In AOP locations, the manager is able to provide verification they are exempt from wearing gloves. Disposable gloves are worn over other types of gloves (cutresistant gloves, cloth gloves, etc.). (Major)
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Handwashing facilities are maintained accessible at all times. Handwashing facilities in food handling areas are used only for that purpose and only designated hand wash sinks are used for handwashing. (Major)
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Handwashing sinks are supplied with readily available hot water, soap, disposable towels or heatedair hand drying device; and sign to remind Family Members to wash hands. (Major)
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Gloves are changed whenever damaged or torn. When handling exposed food, gloves are worn over bandages. (Minor)
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Eating, drinking and tobacco use are restricted to nonfood areas. Drinking is allowed from closed containers, such as a cup with a lid and straw, handled to prevent contamination of hands or food contact surfaces. Personal items are properly stored in designated areas away from food, utensils, and equipment. (Minor)
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Good personal hygiene practices are followed: hair restraints are used around exposed food and food contact surfaces. Jewelry on the hands and wrists is limited to a plain ring with no set stones; fingernails are kept trimmed. (Minor)
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At least one Manager possesses valid CFM certificate. (Major)
Section 6: Facilities and Controls
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Air gaps/backflow prevention devices are in place where required. (Major)
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Restaurant has hot water at a minimum of 11OF in warewashing area and 100F in restroom facilities. (Major)
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Pest prevention program is effective. (Major)
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Floors, walls, and ceilings, and vents are free of excessive dust, debris and standing water, and are in good repair. (Minor)
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Lighting is adequate for cleaning and food handling tasks; lights are shielded or shatterproof above exposed food and food contact surfaces, and above packaged food if the package integrity could be affected by broken glass. (Minor)
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No pest entry points exist, such as gaps larger than 1/4" beneath exterior doors. No pest harborage sites exist, such as dirty mop heads that are not hung to dry after use. Pest control devices are working properly and installed so that they will not contaminate food or food contact surfaces. (Minor)
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Interior garbage containers are lined and emptied as needed. (Minor)
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Exterior garbage storage is covered and doors kept closed between uses. The surrounding area is maintained clean to avoid attracting pests. (Minor)
Food Safety Brand Standards
Section 7
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Greeting upon entering
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Unifirst floor mats clean and maintained at entry way, drink station, and in other areas
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Selfserve areas (beverage station and condiment areas) are clean and wellstocked
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Dining room floor is clean
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Interior customer facing facets (doors, windows, window ledges, vents, ceiling fans, lighting, and plants) are clean and in good condition
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Open tables, chairs, and high chairs are clean and in good condition
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Fryer has the appropriate number of chicken baskets. (1 basket for strips/bites, 1 basket for fillets)
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3M Test Strips Available. Person in Charge knows how to use them.
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Fire extinguisher/ANSUL system in compliance and clean
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CO2/helium tanks capped and chained to wall
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Safety equipment readily available, clean, and in good condition
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Family Members are observed following additional uniform standards
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Check back tray is clean, in good condition, and inuse. Check back tray is adequately stocked for day part
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Team Members are observed following DineIn customer service procedures
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Team Members are observed following Drivethru and ToGo customer service procedures
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Handheld POS devices are available
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Team Members are observed following proper customer mobile procedures
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Interior and exterior menu boards are clean and in good repair
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Exterior area of building (landscaping, parking lot and store sidewalks) are clean and well maintained
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Exterior walls/windows of the building that are visible in the drivethru trail are clean and free of residue (fingerprints, smudges, spills, gum, dirt, exhaust stains that can be cleaned off, footprint marks, cigarette marks, and graffiti). Painted surfaces of roof in customer view maintained in good condition
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American Flag is clean and maintained
Food Safety Quality
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Timers are being used according to procedure.
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The bun toaster is toasting bread properly. (ATTACH PHOTO OF VIOLATION)
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Proper FIFO policies are in place and practiced in all hot holding areas. (ATTACH PHOTO OF VIOLATION)
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Beef patties are in Transfer Zone (TZ) no longer than five minutes. Beef patties are not "Stacked." (ATTACH PHOTO OF VIOLATION)
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Fries are held no longer than three minutes before serving. (ATTACH PHOTO OF VIOLATION)
