Title Page
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Store Number
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Conducted on
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Manager
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Prepared by
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Location
FACILITY
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Restaurant MUST have hot water.<br>Medium: 1 sink reaches 120⁰.<br>High: 0 sinks reach 120⁰.
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Toilets, drains, and sinks must not be overflowing or backing up.
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Sanitizer and sanitizer test strips MUST be availble inside the store.
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NOTHING on the floors, including no water.
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Must be NO rodent or pest activity/droppings.
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Flies cannot be touching food or food contact surfaces.
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All handsinks are functional, accessible, and fully stocked with paper towles and hand soap.
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Only approved chemicals can be used and MSDS must be present everywhere in the store.
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Trash bins must not be overflowing. (Lobby, Patio, Restroom, and Kitchen).
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Dumpster Area is clean and covered at ALL times. Doors must be closed.
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All drains must be clean. Drains must have at least 1 inch air gap.
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All doors must have working door sweep attached and in good condition.
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All vents on ceiling must be clean and free of dust.
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Floors must be clean and free of debris and water.
ASSOCIATES
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Open wound is covered with a band-aid and disposable glove.
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Must wash hands before starting/returning to work, when switching tasks, and after touching body, eating or drinking.
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All associates must have hair restraint.
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Must wear non-slip/oil resistant shoes and Safety Belt (Risk Management Violation).
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Must be in good health; No unprotected coughing or sneezing, discharge from eyes, nose or mouth.
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May only eat/drink in designated areas.
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Drinks MUST be stored in designated area with lid AND straw.
STEAM TABLE
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ALL HOT FOOD MUST BE HELD AT 140⁰ OR HIGHER, STIRRING EVERY 10 MINUTES. <br>Medium: 126⁰- 139⁰<br>High: under 129⁰.
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ALL WATER STEAM TABLE TEMP MUST BE AT 180⁰-200⁰.
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TEMP LOGS ARE FILLED OUT 3 TIMES PER DAY AND NOT FALSIFIED.
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Sanitizer towels MUST be stored in sanitizer bucket when not in use.
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R2/R3 scoop, C4 and holder must be cleaned every 2 hours.
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C4 knife and cutting board must be cleaned every 2 hours.
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Serving spoon/tongs handles are NOT buried in/touching food.
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All food containers, lids, and serving spoons need to be face down (To go boxes, panda bowls, 9 inch plates).
COOKING RANGES
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ALL FOOD MEETS FINAL COOK TEMP OF 165⁰ OR HIGHER.
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All condiments on cook line must be labeled and have day dot, not exceeding 3 days (Ginger Garlic mix: 4 hours).
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All cooking surfaces must be cleaned after each use. No food debris or build up on wok ranges. No grease build up under the cook line.
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Towels at cooking range MUST be dry at all times.
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All hoods and vents, light covers and ansul tip covers/stems must but be clean at all times. NO hood filter gaps greater than 1 inch.
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Must use new metal scrubbies every day.
REACH-IN COOLERS AND FREEZERS
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ALL COLD ITEMS MUST BE HELD AT 41⁰ OR LESS. FROZEN ITEMS MUST BE HELD AT 32⁰ OR LESS.
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ALL reach-ins have a hanging thermometer.
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Gaskets must be clean and in good condition.
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All items must have day dot, not exceeding 3 days.
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Weight scales are clean and free of debris.
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Raw meat scoops and bowls must be cleaned every 2 hours. Scoops MUST be stored in bowl.
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp above Beef above Chicken.
TERIYAKI GRILL
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FINAL COOK TEMP MUST REACH 165⁰ OR ABOVE.
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MUST have dedicated thermometer at the station.
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Chicken MUST be temped in four different places per piece prior to serving.
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Grill MUST be scraped clean after every use.
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Chicken weight presses, equiptment, and containers MUST be cleaned every 2 hours.
FRYERS
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ALL Deep Fried Items, MUST be cooked right away, TEMP OF 165⁰ OR ABOVE.
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NOTE: Fryer Temp must be set to 350⁰. <br><br>Medium: 126⁰ - 139⁰ fried items. <br>High: under 129⁰ fried items.
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Fryer baskets are in good working condition.
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Unit is clean and free of oil build-up, including inside the fryer door and under the fryer.
RICE CABINET AND RICE COOKERS
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ALL RICE MUST BE HELD AT 140⁰ OR ABOVE. TEMP PAN CLOSEST TO BOTTOM OF CABINET.
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PROPER COOLING PROCEDURE MUST BE FOLLOWED (in areas that require rice to be cooled overnight).
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All rice pans must have day dots and lids.
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Rice Cabinet gaskets must be clean and in good condition.
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Rice Cabinet must be cleaned nightly and free of food debris, new HOT water added daily.
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Rice cooker pot, fork and scoop are cleaned after each batch.
PREP AREA
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ALL FOOD MUST BE PREPARED IN 2 Comparament Prep Sink. NO trays can be washed here.
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PREP SINKS MUST BE WASHED, RINSED, AND SANITIZED BEFORE AND AFTER EACH USE.
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ALL PRODUCE IS WASHED BEFORE PREPPING.
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FOOD PROCESSOR MUST BE CLEANED AFTER EACH USE, with NO FOOD DEBRIS. MUST BE COVERED WHEN NOT IN USE.
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CABBAGE CAN ONLY BE OUT FOR A MAXIMUM of 2 HOURS.
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Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under RUNNING water.
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Cut gloves WITH disposable gloves MUST be used while using a knife or food processor.
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Cutting boards must be cleaned and sanitized after each use. NO Build up. Use approved non-slip mat.
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Sugar, K-Starch, and Rice cart must be clean at all times, including metal lids. No measure cups inside.
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Knives must be cleaned after each use and stored in a CLEAN knife rack. No debris or build-up.
WALK-IN COOLER
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ALL PRODUCT MUST BE HELD AT 41⁰ OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.
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All products must be stored at least 6 inches off the ground. Nothing on the floors.
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp above Beef above Chicken.
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Washed/cut produce must be stored above unwashed produce.
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All containers must be in good condition with day dots and approved lids. No cracked lids or containers.
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Employees food needs to be stored in approved containers with lids and day dots at the bottom shelves.
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Shelves must be clean and free of build-up, mold, and food debris.
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Lights must be fully working and protected by a light shield. Must be in good condition.
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Fan cover must be clean and have no dust, mold, or any other build up.
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Air curtain must fully cover the doorway and is clean and in good condition.
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Door handle is clean with no build-up. Door gasket must be in good condition.
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No dented cans or damaged containers.
WALK-IN FREEZER
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ALL PRODUCT MUST BE HELD AT 32⁰ OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.
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All product must be stored at least 6 inches off the ground. Nothing on the floors.
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp above Beef above Chicken.
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All containers must be in good condition with day dots and approved lids. No cracked lids or containers.
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Shelves and Gasket must be clean and free of build-up, mold, and food debris.
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Lights must be fully working and protected by a light shield. Must be in good condition.
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Fan cover must be clean and have no dust, mold, or any other build up.
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Air curtain must fully cover the doorway and is clean and in good condition.
DISH WASHING STATION
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Sanitizer solution must be between 200-400ppm.
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All product must be stored at least 6 inches off the ground.
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Dirty dishes must be stored below clean dishes.
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ALL dishes must air dry and not be stored wet (wet nesting).
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ALL dishes must be stored upside down.
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ALL clean utensils and containers must be free of debris/day dots and residue/build-up.
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Shelves must be clean and free of build-up, mold, and food debris.
DRY STORAGE
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ALL ITEMS MUST BE STORED AT LEAST 6 INCHES FROM THE GROUND. NOTHING STORED ON FLOOR.
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Dry goods must be LABELED and stored in approved containers with approved lids. No cracked containers/lids.
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No dented cans.
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Soda rack and hoses are clean and no build-up or leaks.
MOP STATION
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Mop bucket must be left empty after each use. No standing water.
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All cleaning equipment must be hung off the floor: Brooms, dust pans, mops, deck brush, etc.
BEVERAGE STATION AND ICE MACHINE
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Soda and iced tea nozels must be cleaned daily and free of build-up and mold.
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Ice Dispenser/Machine must be clean and free of mold.
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Utensils must be placed handle UP.
RESTROOMS
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TOILETS MUST BE WORKING AND NOT CLOGGED OR BACKING UP.
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Toilet paper, hand towels, and hand soap must be fully stocked. DO NOT PLACE EXTRA ROLLS ON DISPENSER.
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No broken tiles.
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Hand towel and soap dispenser must be in good condition.
SIGN-OFF
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Inspector's Name & Signature
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ACO Name & Signature
