Title Page
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Store Number
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Manager
FACILITY
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Restaurant MUST have hot water. (100⁰ within 60 seconds)
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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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Dead cockroaches, 5 or more flies in non-food areas, live roach in non food area
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Flies cannot be touching food or food contact surfaces.
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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)
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Only approved chemicals can be used and MSDS must be present everywhere in the store. Chemical must be label properly.
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Dumpster Area is clean and covered at ALL times. Doors must be closed. Drain plug available
ASSOCIATES
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Bracelets are being worn
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Open wound is covered with Band-aid and disposable glove.
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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
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Hair nets are worn if needed.
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Must be in good health; No unprotected coughing or sneezing, discharge from eyes, nose or mouth.
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Drinks MUST be store in designated area with lid AND straw.
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Associates not chewing gum
STEAM TABLE
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** Food held at 140⁰ min. (Medium:121⁰- 134⁰, High: under 120⁰) ** MUST post temp log picture completed
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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 final temp is reaching minimum of 165⁰
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No Grease build up under cooking range
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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 has no build up. NO hood filter gaps greater than 1 inch.
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Metal Scrubbers are changed daily.
REACH-IN COOLERS AND FREEZERS
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Meats temp max 41⁰ (Medium: 42⁰- 59⁰ , High: 60⁰- 120⁰)
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Cabbage and Kale temperature are 41⁰ 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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Eggs are stored in designated area at bottom shelf.
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Raw meat Scoops MUST be stored inside the bowl. (Cleaned every 2 hours)
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All food must be stored properly in drawer: Top: Shrimp & Beef Bottom: Chicken.
TERIYAKI GRILL
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FINAL COOK TEMP MUST REACH 165 DEGREES OR ABOVE.
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Have designated 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.
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Pressers are not being used on raw side of chicken
FRYERS
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ALL Deep Fried Items, MUST Be Cook Right Away and temp 165⁰ and above
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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, under the fryer and wheels
RICE CABINET AND RICE COOKERS
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Rice on cabinet is held at 135⁰ and above. MEDIUM: 121⁰-134⁰ or HIGH: 120⁰ or below
- Pass
- Medium
- High
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Rice on pot reaching min of 135⁰ and being taken our within 30 minutes after cooked
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All rice pans must have day dot with time
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All rice pans must have a lid
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Water on rice cabinet is being changed daily
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Rice Cabinet gaskets must be clean and in good condition.
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Rice cooker pot, Fork and Scoop are cleaned after each batch.
PREP AREA
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All slicers must be washed after each use, NO food debris
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Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under cold 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 and in good condition. 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 41⁰ or below. (Medium: 42⁰- 59⁰ , High: 60⁰- 120⁰)
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Hanging thermometer available inside cooler
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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) , Shrimp, Beef, 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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Employee meal stored properly with 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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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.
WALK-IN FREEZER
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All product must be stored at least 6 inches off the ground. Nothing on the floors.
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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 mold or any other build up.
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Air curtain must fully cover the doorway, are clean 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 must reach temperature. (Do NOT wash dishes when inspector is there)
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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 and clean
DRY STORAGE
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All items stored above 6in and nothing on floor
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Dry goods must be labeled and stored in container with a lid.
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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Ice Dispenser/Soda nozzles must be clean and free of mold.
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Ice container must be facing down on ice machine
REPORTS PRESENT
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Ecolab
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Last 7 days temp logs
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Servsafe / Food handlers
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SDS or MSDS binder present
Scores:
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Low: -1
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Medium: -3
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High: -11 ( Automatic Fail)
