Title Page

  • Site conducted

  • Store Number

  • Conducted on

  • Prepared by

  • Manager

FACILITY

  • Restaurant MUST have hot water.

  • Toilets, drains and sinks must not being overflowing or backing up.

  • Must be NO rodent or pest activity/droppings

  • Flies cannot be touching food or food contact surfaces.

  • All handsinks are functional, accessible and fully stocked with paper towles and hand soap.

  • Only approved chemicals can be used and MSDS must be present everywhere in the store

  • Trash bins must not be overflowing. (Lobby, Patio, Restroom and Kitchen)

  • Dumpster Area is clean and covered at ALL times. Doors must be closed.

  • All doors must have working door sweep attached and in good condition.

  • All vents on ceiling must be clean and free of dust.

ASSOCIATES

  • No bracelets are being worn

  • Open wound is covered with Band-aid and disposable glove.

  • Must wash hands before starting/returning to work, when switching tasks and after touching body, eating or drinking.

  • Hair nets are worn if needed.

  • Gloves must be worn when serving food.

  • Must be in good health; No unprotected coughing or sneezing, discharge from eyes, nose or mouth.

  • May only eat in the lobby when is taking break , drink in designated areas.

  • Drinks MUST be store in disgnated area with lid AND straw.

STEAM TABLE

  • ALL HOT FOOD MUST BE HELD AT 140 DEGREES OR HIGHER, STIR EVERY 10 MINUTES. (Medium:121⁰- 134⁰, High:under 120⁰)

  • No burnt out lights.

  • TEMP LOGS ARE FILLED OUT 3 TIMES PER DAY AND NOT FALSIFIED.

  • Sanitizer towels MUST be stored in Sanitizer bucket when not in use.

  • Serving spoon/tongs handles are NOT buried/touching in food.

  • All food containers, lids and Serving Spoons need to be face down (To go boxes, panda bowls, 9 inch plates)

COOKING RANGES

  • ALL FOOD MEETS FINAL COOK TEMP OF 165 DEGREES OR HIGHER.

  • 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

  • Volume cups not buried in vegetables when not in use.

  • Towels at cooking range MUST be dry at all times.

  • 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.

  • Must change new metal scrubbies every day.

REACH-IN COOLERS AND FREEZERS

  • ALL COLD ITEMS MUST BE HELD AT 41 DEGREES OR LESS. FROZEN ITEMS MUST BE HELD AT 32 DEGREES OR LESS.

  • Cabbage and Kale temperature are 41 degree or below

  • ALL Reach-ins have a hanging thermometer.

  • Gaskets must be clean and in good condition.

  • All items must have day dot, not exceeding 3 days.

  • Weight scales are clean and free of debris.

  • Raw meat scoops and bowls must be cleaned every 2 hours. Scoops MUST be stored in bowl and handles not touching pan.

  • All food must be stored in proper order: Top- Shrimp , Beef , Chicken.

TERIYAKI GRILL

  • FINAL COOK TEMP MUST REACH 165 DEGREES OR ABOVE.

  • MUST have dedicated thermometer at the station.

  • Every piece of Chicken MUST be temped in four different places per piece prior to serving.

  • Grill MUST be scraped clean after every use.

FRYERS

  • ALL Deep Fried Items, MUST Be Cook Right Away, TEMP OF 165 DEGREES OR ABOVE.

  • NOTE: Fryer Temp must be set to 350 degrees. (Fryer items 121⁰- 134⁰ - Medium, under 120⁰ - High)

  • Fryer baskets are in good working condition.

  • Unit is clean and free of oil build-up, including inside the fryer door and under the fryer.

RICE CABINET AND RICE COOKERS

  • ALL RICE MUST BE HELD AT 140 DEGREES OR ABOVE. TEMP PAN CLOSEST TO BOTTOM OF CABINET. Use day dot and the time

  • All rice pans must have day dot and lids

  • Rice Cabinet gaskets must be clean and in good condition.

  • Rice Cabinet must be cleaned nightly and free of food debris, new HOT water added daily.

  • Rice cooker pot, Fork and Scoop are cleaned after each batch.

PREP AREA

  • All produce is washed before prepping.

  • Food processor must be washed after each use, NO food debris. MUST be covered when not in use.

  • Cabbage can only be out maximum of TWO hours.

  • Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under RUNNING water in a Cambro.

  • Cutting gloves WITH disposable gloves MUST be used while using knife and food processor.

  • Cutting boards must be cleaned and sanitized after each use. NO Build up. Use Approved Slip Mat

  • No measure cups buried inside sugar, K-Starch or rice container.

  • Knives must be cleaned after each use and stored in a clean knife rack. No debris or build-up.

WALK-IN COOLER

  • ALL product must be held at 41 degrees or below. Must have hanging working thermometer.

  • All products must be stored at least 6 inches off the ground. Nothing on the floors.

  • All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.

  • Washed/cut produce must be stored above unwashed produce.

  • All containers must be in good condition with day dots and approved lids. No cracked lids or containers.

  • Employees food needs to be stored in approved containers with lids and day dots at the bottom shelves.

  • Shelves must be clean and free of rust, build-up, mold and food debris.

  • Lights must be fully working and protected by a light shield. Must be in good condition.

  • Fan cover must be clean and no dust, mold or any other build up.

  • Air curtain must fully cover the doorway and is cleaned and in good condition.

  • Door handle is clean and no build-up. Door gasket must be in good condition.

WALK-IN FREEZER

  • ALL PRODUCT MUST BE HELD AT 41 DEGREES OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.

  • All product must be stored at least 6 inches off the ground. Nothing on the floors.

  • All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.

  • Shelves and Gasket must be clean and free of build-up, mold and food debris.

  • Lights must be fully working and protected by a light shield. Must be in good condition.

  • Fan cover must be clean and no dust, mold or any other build up.

  • Air curtain must fully cover the doorway and is cleaned and in good condition.

DISH WASHING STATION

  • Sanitizer solution must be between 200-400ppm. Have strips available at all time.

  • Water temperature must reach temperature.

  • Dirty dishes must be stored below clean dishes.

  • ALL dishes must air dry and not stored wet. (Wet nesting)

  • ALL dishes must be stored upside down.

  • ALL clean utensils and containers must be free of debris/day dot residue/build-up.

DRY STORAGE

  • ALL ITEMS MUST BE STORED AT LEAST 6 INCHES FROM THE GROUND. NOTHING STORED ON FLOOR.

  • Dry goods must be labeled and stored in approved contained with approved lid. No cracked containers/lids.

  • No dented cans.

  • Soda rack and hoses are clean and no build-up or leaks.

MOP STATION

  • Nothing covering the drain.

  • Mop bucket must be left empty after each use. No standing water.

  • All cleaning equipment must be hung off the floor: Brooms, Dust Pans, Mops, Deck Brush etc.

BEVERAGE STATION AND ICE MACHINE

  • Soda and Ice Tea nozels must be cleaned daily and free of build-up mold.

  • Ice Dispenser/Machine must be clean and free of mold.

RESTROOMS

  • Toilet must work. Not clogged or backing up.

  • Toilet paper, hand towels and hand soap must be fully stocked. Do NOT place extra rolls on top of dispensers.

  • Hand towel and soap dispenser must be in good condition.

Scores:

  • Low: -1

  • Medium: -3

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  • High: -11 ( Automatic Fail)

SIGN-OFF

  • Inspector's Name

  • GM/ACO Name

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