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
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Conducted on
Section 1. Imminent Health Hazards
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WIC product temperatures are maintained at 41F or below. WIF product temperatures are maintained at 20F or below. (Temp Check a minimum of 5 products 2 in front , 2 in middle and 1 in back of each) {CRIICAL 5 PTS}
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1.2) 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 food-contact surfaces. Persons diagnosed with a reportable foodborne illness are restricted from the restaurant as an employee. {CRITIACL 5 PTS}
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1.3 Sewage disposal system and water drains are operating properly ( Parking Lot, Restrooms, Back of House , Floor drains all free of sewage backing up) {CRITICAL 5 PTS}
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1.4 ) No Pest infestation is present in facility (Flies, crickets, BOH (20), Dining room & Restooms (10), any number of roaches or mice.) {CRITICAL 5 PTS}
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1.5) Plumbing provides adequate pressure and water is available at all BOH and restroom sinks. (Need to have available water with adequate water pressure in handwashing and ware-washing sinks.) {CRITICAL 5 PTS}
Section 2. Time / Temperature Control
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2.1) Cold-Holding of TCS food items at or below 41F in all cold-holdin devices at MUT (Honey Butter, Tarter Sauce, Tomatoes, Chopped Lettuce, Avocado) (If Items on MUT are under time as a prevention method are they labeled correctly) {MAJOR 4 PTS} ****NOTE**** If all items are on time-only, N/A this question*****
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2.2) Cold-Holding of TCS Food items at or below 41F in WIC/Super Cooler and below 10F in WIF (<5 TCS foods above 41F in WIC, all items in Super Cooler below 41F, Ambient temperature of WIC and siper cooler 41F, WIF 10F) {MAJOR 4 PTS}
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2.3) Cold-Holding of TCS food items at or below 41F in all other cold-holding devices. ( Grill/Drive reach-in coolers, reach-in freezers, under counter coolers/freezers and shake machine.) {MAJOR 4 PTS}
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2.4) Hot Holding of TCS food items at or above 135F in all hot-holding devices steam wells, Prince Castles, Duke warmers, warming drawers, etc. (Strips, Bites, Chicken Grilled Chicken, Fish, Cup Gravy, Gravy Pot, Eggs, Sausage, Pie)
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2.5) Cold Holding units are equipped with accurate thermometers that are easily viewable. placed in the warmest section. ( Reach-in Coolers, Reach-in Freezers, Super Cooler, WIC, and WIF all have Thermometers that are accurate and not broken and in warmest part close to the door) {Minor 3 Pts}
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2.6) TCS food items are cooked to a minimum internal temperatures, of 165F , *155F shell eggs. {MAJOR 4 PTS}
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2.7) Foods that require time/temperature control for safety are properly handled, at proper temperature, before being displayed and not left out of temperature-controlled environments for extended periods of time. Foods held by time alone are at proper temperature before being removed from temperature control. ( TCS foods left out over 10 minutes while prepping) (food that require thawing is thawed prior to putting into use.) {MAJOR 4 PTS}
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2.8) 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 not to exceed the discard time. >>>> Items on the MUT <<<< ( Tomatoes, Lettuce, Leaf Lettuce , Avocado , Honey Butter, Tarte, Mayo )
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2.9) Date Marking is applied at the time of preparation to foods which are prepared on site and are prepared on site and intended to be held cold more than 24 hrs. Foods are not held or sold past its expiration date. >>>>> All Foods with a Printed Label <<<<< (Sliced Tomatoes, Chopped Lettuce, Diced Onions, Green Leaf Lettuce, Cheeses, Salads, Gravy, Coffee, Tea, Sauces, Avocado, Honey Butter in Cooler, Tater Sauces in Cooler, Avocado in Cooler, Apple Slices, PC Sauces, OJ, Milk, BIB Syrup, Beef Patties, any other food products held past use by date) {MAJOR 4 PTS}
Section 3. Contamination Prevention
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3.1) Foods are not contaminated. Foods and food contact surfaces are protected from potential microbiological, physical and chemical hazards. (Food Items Stored Correctly RTE foods above TCS foods in proper order top to bottom. Utensils used for raw proteins not allowed to come in contact with RTE foods such as Proper Spatula use. All food in sound condition with no mold, temperature abuse, off colors, damaged or wet packaging. Sanitizers, Sani-wipes, wiping towels, stored under the MUT and Grills. No chemicals stored next to or above food or food contact surfaces.) {MAJOR 4 PTS}
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3.2 Foods are properly protected from contamination. (Foods in Coolers, freezers, and super cooler are properly covered. Condensation or debris above food or food contact surfaces. Food packaging plates, lids, cups, etc. stored inverted. Tongs hanging where they cannot come in contact with clothing, in use utensils are not properly handled.) {Minor 3 pts}
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3.3) Fruits and Vegetables are washed properly prior to processing and serving. ( Tomatoes are washed in cool RUNNING water prior to preporation, Iceberg lettuce washed in cool RUNNING water, (ice bath may be used) {Minor 3 pts}
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3.4) Foods are Properly identified with the common name of the product (Bun oil bottle, Water bottle, shortening bottle, Vinegar bottle, sauce bottles.) {Minor 3 Pts}
Section 4. Equipment and Utensil Cleaning and Sanitizing
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4.1) Food Contact surfaces are properly cleaned and sanitized. (Utensils are washed, rinsed, sanitized and air dried prior to being re-used. ) ( Sanitizer strips are available and in use) (Ice Machine, Drink Machine, Tea urns, Coffee Urns, Lettuce, Tomato Onion Choppers Clean when stored.) { MAJOR 4 PTS }
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4.2) Food-contact surfaces are smooth, easily cleanable, and in good condition. ( Grill spatulas, Egg Rings, Cutting boards, Lettuce Chopper, Tomato Slicer, Onion Dicers clean and in good repair) { MAJOR 4 PTS }
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4.3) Nonfood-contact surfaces equipment and utensils are properly cleaned, such as sides of sinks, door handles and gaskets, sliding door tracks, shelves. Non-food surfaces of equipment and utensils are easily cleanable and in good condition. {Minor 3 pts}
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4.4) Toxic Chemicals are used to 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 or dispense chemicals. Sanitizer Solution in sinks and or buckets between 220-400ppm. Chlorosan solution (for shake machine cleaning and sanitizing lowe than 100ppm. No Chemicals other than quats used on food contact surfaces such as peroxide, contender. Bleach or any other unapproved chemical is in the unit (Major 4pts.)
Section 5. Personal Hygiene and Food Handling
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5.1) Hands that have become contaminated are washed per policy (hands must be properly washed, rinsed, dried using a disposable towel, followed by sanitizer.) Hands are washed each time before donning gloves as required. {MAJOR 4 PTS}
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5.2) No bare hand contact occurs with RTE foods, except in locations authorized to use alternate operating procedures. In AOP locations the manager MUST provide verification they are exempt from wearing gloves. Disposable Gloves are worn over cut resistant gloves. { MAJOR 4 PTS }
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5.3) Handwashing facilities are maintained accessible at all times. Hand-washing facilities in food-handling areas are used ONLY for that purpose, and only hand wash sinks are used for that purpose. (Nothing blocking free use of the sink like bread racks, trash cans, etc. no dishes or utensils placed in the sink, nothing poured down the sink. No stains or debris left over as evidence of sink being used as a place to dump or pour out anything. SINKS ARE CLEAN) (Minor 3pts)
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5.4) Handwashing sinks are supplied with readily available hot water, soap, disposable towels, or heated air hand drying devices, and trashcans: and sign to remind Family Members to wash hands. (Restrooms and BOH) {MAJOR 4 PTS}
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5.5) ** (No fake fingernails, no painted fingernails) ** Gloves are changed whenever damaged or torn. When handling exposed food. Gloves are worn over Bandages. {Minor 3 Pts}
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5.6) Eating, Drinking and tobacco use are restricted to non food 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 a designated area away from food, utensils, and equipment. (Minor 3 pts.)
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5.7) 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 and clean. (Minor 3pts)
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5.8) At Least One Manager on each shift possesses a valid CFM certificate and are easily visible. (Serve Safe or ANSI approved equivalent). (Major 4 pts)
Section 6. Facilities and Controls
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6.1) Air Gaps/backflow prevention devices are in place where required. (Major 4 pts.)
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6.2) Restaurant has hot water at a minimum of 110F in ware-washing areas and 100F in Restrooms. { MAJOR 4 PTS }
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6.3) Pest prevention program is effective. (No more than 5-10 flies, crickets, etc.) No accumulation of dead insects > 10 dead flies or crickets etc. and No Gnats observed in BOH near floor drains or electrical panels. (Major 4 pts)
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6.4) Floors, walls, ceilings and vents are free of excessive dust, debris and standing water and are in good repair. (Minor 3 pts)
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6.5) Lighting is adequate for cleaning and food handling tasks: Lights are shielded or shatter proof above exposed food and food contact surfaces and above packaged food if the package integrity could be affected by broken glass . (Minor 3 pts)
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6.6) No pest entry points exist, such as gaps larger than 1/4 " beneath exterior doors. no pest harborage sites exist, such as dirty mop headsthat are not hung up to dry after use. Pest control devices are working and installed so that they will not contaminate food or food contact surfaces. Back door keep closed (Minor 3pts)
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6.7) Interior garbage containers are lined and emptied as needed ( Minor 2pts)
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6.8) Exterior garbage storage is covered, and doors kept closed between uses as well as drain plug is in place. The surrounding area is maintained clean to avoid attracting pests. Grease Traps are working properly. {Minor 3 Pts}
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Grease Traps are working properly (Minor 3 pts.)
Section 7 Brand Standards
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7.1) Greeting within 15 seconds and eye contact upon Entering ( standards 2 pts)
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7.2) Floor mats clean and maintained at entryway, drink stations and other areas. ( standards 2 pts.)
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7.3) Self Service areas ( beverage station and condiment area clean and well stocked). ( standard 2 pts )
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7.4) Dining room floor is clean. (standards 2pts)
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7.5). Interior customer facing facets(doors, windows, window ledges, vents, ceiling fans, lighting, and plants) are clean and in good condition . (Standards 2 pts.)
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7.6) Open tables, chairs and high chairs are clean and in good repair. ( standard 2 pts )
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7.7) 3M Test strips for fryer shortening available and PIC knows how to use them. (standards 2pts.)
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7.8) Fryer has appropriate number of chicken baskets 2 basket for strips and bites and 2 divided basket for fillets. (standards 2 pts.)
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7.9) Timers being used according to procedures Grill Cook Timers, Transfer Zone Timers, Fry Timers, Warmer Timers. Products being discarded at end of hold timers. ( Standards 3 pts)
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7.10) The Bun Toaster Toasting Properly even carmelization no streaks (If streaks are present check cleanliness of belts) (standards 2 pts.)
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7.11) Fire extinguisher/ANSUL system is in compliance and clean. ( standards 2 pts )
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7.12). CO2 / Helium Tanks capped and chained to wall. (Standards 2pts)
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7.13) Safety Equipment readily available clean and in good condition. (Cut resistant gloves, Neoprene gloves, Goggles, Heat resistant apron) ( standards 2 pts )
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7.14) Employees following uniform standards. clean shirt and pants, hat, belt, name tag, earrings pencil eraser size studs only. (Standards 2pts)
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7.15) Checkback Tray Clean, Stocked and in use (Standards 2pts)
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7.16) Team Members observed following Dine-In customer procedures. G.L.O.W. Suggestive Selling, Repeating order , Offering Refills, Management Table Touches (standards 3 Pts)
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7.17) Team Members are observed following Drive-thru and To-Go customer procedures. Bags folded, Condiments Offered, Suggestive Selling (LTO), Repeating Orders, Management Visible and involved. (Standards 3 pts.)
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7.18) Handheld POS devices available. (Standards 3pts)
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7.19) Team Members following proper customer Mobile Procedures asking if the customer is a mobile app user and/or if they are using their app today. (Standards 2 pts)
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7.20) Interior and Exterior menu boards are clean and in good repair (standards 2 pts)
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7.21) Exterior of building landscaping, immediate neighboring properties, parking lot and store sidewalks are clean and well maintained. (standards 2 pts)
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7.22) Exterior walls/windows of the building that are visible in the drive-thru 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. (standards 2 pts)
