Title Page
-
Store Number
-
Manager
FACILITY
-
Restaurant MUST have hot water. (100⁰ within 60 sec. at 1 location hand sink)
-
Toilets, drains and sinks must not being overflowing or backing up.
-
Must be NO rodent or pest activity/droppings
-
Dead cockroaches, 5 or more flies in non-food areas, live roach in non food area
-
Flies cannot be touching food or food contact surfaces.
-
All hand sinks are functional, accessible and fully stocked with paper towels and hand soap (HIGH: If non available to restock, MEDIUM: if they are available to restock)
-
Only approved chemicals can be used and MSDS must be present everywhere in the store
-
Dumpster Area is clean and covered at ALL times. Doors must be closed. Drain plug available
ASSOCIATES
-
No bracelets are being worn
-
Open wound is covered with Band-aid and disposable glove.
-
Associates wash hands as needed with hot water(min. 100⁰ for at least 20 seconds) HIGH: not washing hands after RR, sneezing, handling chemicals. LOW: between glove change, touching skin/apron
-
Hair nets are worn if needed.
-
Must be in good health; No unprotected coughing or sneezing, discharge from eyes, nose or mouth.
-
Drinks MUST be store in disgnated area with lid AND straw.
-
Associates not chewing gum
STEAM TABLE
-
Food held at 140⁰ min. (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 final temp is reaching minimum of 165⁰
-
No Grease build up under cooking range
-
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
-
Meats temp max 41⁰ (Medium: 42⁰- 59⁰ , High: 60⁰- 120⁰)
-
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 MUST be stored in bowl and handles not touching pan. (Cleaned every 2 hours)
-
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 and temp 165⁰ and above
-
Fryer baskets are in good working condition.
-
Unit is clean and free of oil build-up, including inside the fryer door, under the fryer and wheels
RICE CABINET AND RICE COOKERS
-
Rice is held at 135⁰ and above
-
All rice pans must have day dot and lids
-
Rice Cabinet gaskets must be clean and in good condition.
-
Rice cooker pot, Fork and Scoop are cleaned after each batch.
-
Rice is being taken out of cooker within 30 min. after ready
PREP AREA
-
All slicers must be washed after each use, NO food debris
-
Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under cold 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 and in good condition. 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 41⁰ or below. (Medium: 42⁰- 59⁰ , High: 60⁰- 120⁰)
-
Hanging thermometer available inside cooler
-
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) , Shrimp, Beef, Chicken.
-
All containers must be in good condition with day dots and approved lids. No cracked lids or containers.
-
Employee meal stored properly with day dots at the bottom shelves.
-
Shelves must be clean and free of rust, build-up, mold and food debris.
-
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.
WALK-IN FREEZER
-
All product must be stored at least 6 inches off the ground. Nothing on the floors.
-
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 must reach temperature. (Do NOT wash dishes when inspector is there)
-
ALL dishes must air dry and not stored wet. (Wet nesting)
-
ALL dishes must be stored upside down and clean
DRY STORAGE
-
All items stored above 6in and nothing on floor
-
Dry goods must be labeled and stored in approved contained with approved lid.
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
-
Ice Dispenser/Soda nozzles must be clean and free of mold.
REPORTS PRESENT
-
Ecolab
-
Last 7 days temp logs
-
Servsafe / Food handlers
Scores:
-
Low: -1
-
Medium: -3
-
High: -11 ( Automatic Fail)
