Title Page
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Site conducted
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Store Number
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Conducted on
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Prepared by
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Manager
FACILITY
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Restaurant MUST have hot water.
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Toilets, drains and sinks must not being overflowing or backing up.
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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 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.
ASSOCIATES
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No bracelets are being worn
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Open wound is covered with 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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Hair nets are worn if needed.
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Gloves must be worn when serving food.
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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 in the lobby when is taking break , drink in designated areas.
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Drinks MUST be store in disgnated area with lid AND straw.
STEAM TABLE
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ALL HOT FOOD MUST BE HELD AT 140 DEGREES OR HIGHER, STIR EVERY 10 MINUTES. (Medium:121⁰- 134⁰, High:under 120⁰)
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No burnt out lights.
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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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Serving spoon/tongs handles are NOT buried/touching in 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 165 DEGREES OR HIGHER.
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All cooking surfaces must be cleaned after each use, no food debris or build up on wok ranges. Grease build up under the cook line
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Volume cups not buried in vegetables when not in use.
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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 but be clean at all times. NO hood filter gaps greater than 1 inch.
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Must change new metal scrubbies every day.
REACH-IN COOLERS AND FREEZERS
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ALL COLD ITEMS MUST BE HELD AT 41 DEGREES OR LESS. FROZEN ITEMS MUST BE HELD AT 32 DEGREES OR LESS.
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Cabbage and Kale temperature are 41 degree or below
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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 and handles not touching pan.
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All food must be stored in proper order: Top- Shrimp , Beef , Chicken.
TERIYAKI GRILL
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FINAL COOK TEMP MUST REACH 165 DEGREES OR ABOVE.
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MUST have dedicated thermometer at the station.
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Every piece of 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.
FRYERS
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ALL Deep Fried Items, MUST Be Cook Right Away, TEMP OF 165 DEGREES OR ABOVE.
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NOTE: Fryer Temp must be set to 350 degrees. (Fryer items 121⁰- 134⁰ - Medium, under 120⁰ - High)
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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 140 DEGREES OR ABOVE. TEMP PAN CLOSEST TO BOTTOM OF CABINET. Use day dot and the time
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All rice pans must have day dot 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 produce is washed before prepping.
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Food processor must be washed after each use, NO food debris. MUST be covered when not in use.
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Cabbage can only be out maximum of TWO hours.
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Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under RUNNING water in a Cambro.
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Cutting gloves WITH disposable gloves MUST be used while using knife and food processor.
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Cutting boards must be cleaned and sanitized after each use. NO Build up. Use Approved Slip Mat
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No measure cups buried inside sugar, K-Starch or rice container.
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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 41 degrees 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 rust, 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 no dust, mold or any other build up.
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Air curtain must fully cover the doorway and is cleaned and in good condition.
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Door handle is clean and no build-up. Door gasket must be in good condition.
WALK-IN FREEZER
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ALL PRODUCT MUST BE HELD AT 41 DEGREES 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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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 no dust, mold or any other build up.
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Air curtain must fully cover the doorway and is cleaned and in good condition.
DISH WASHING STATION
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Sanitizer solution must be between 200-400ppm. Have strips available at all time.
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Water temperature must reach temperature.
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Dirty dishes must be stored below clean dishes.
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ALL dishes must air dry and not 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 dot residue/build-up.
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 contained with approved lid. 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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Nothing covering the drain.
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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 Ice Tea nozels must be cleaned daily and free of build-up mold.
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Ice Dispenser/Machine must be clean and free of mold.
RESTROOMS
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Toilet must work. 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 top of dispensers.
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Hand towel and soap dispenser must be in good condition.
Scores:
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Low: -1
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Medium: -3
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High: -11 ( Automatic Fail)
SIGN-OFF
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Inspector's Name
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GM/ACO Name
