Title Page
-
Store Number
-
Conducted on
-
Time
- 11:00 AM
- 2:00 PM
- 5:00 PM
- 8:00PM
-
Manager
-
Prepared by
-
Location
FACILITY
-
Restaurant MUST have hot water.
-
Toilets, drains and sinks must not being overflowing or backing up.
-
Sanitizer and sanitizer test strips MUST be availble inside the store.
-
NOTHING on the floors, including no water.
-
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 drains must be clean. Drains must have at least 1 inch air gap.
-
All doors must have working door sweep attached and in good condition.
-
All vents on ceiling must be clean and free of dust.
-
Floors must be clean and free of debris and water.
ASSOCIATES
-
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.
-
All associates must have hair restraint and safety belt for BOH.
-
Must wear non-slip/oil resistant shoes and Safety Belt(Risk Management Violation)
-
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)
-
TEMP LOGS ARE FILLED OUT 3 TIMES PER DAY AND NOT FALSIFIED.
-
Sanitizer towels MUST be stored in Sanitizer bucket when not in use.
-
R2/R3 scoop, C4 and holder must be cleaned every 2 hours.
-
C4 knife and cutting board must be cleaned every 2 hours.
-
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 condiments on cook line must be labled and have day dot, not exceeding 3 days. (Ginger Garlic mix - 4 hours)
-
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
-
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.
-
All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
TERIYAKI GRILL
-
FINAL COOK TEMP MUST REACH 165 DEGREES OR ABOVE.
-
MUST have dedicated thermometer at the station.
-
Chicken MUST be temped in four different places per piece prior to serving.
-
Grill MUST be scraped clean after every use.
-
Chicken Weight Presses and Equiptments and containers MUST be cleaned every two hours.
FRYERS
-
ALL Deep Fried Items, MUST Be Cook Right Away, TEMP OF 165 DEGREES OR ABOVE.
-
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 FOOD MUST BE PREPARED IN 2 Comparament Prep Sink. NO Tray can be wash here
-
PREP SINKS MUST BE WASHED, RINSED AND SANITIZED BEFORE AND AFTER EACH USE.
-
ALL PRODUCE IS WASHED BEFORE PREPPING.
-
FOOD PROCESSOR MUST BE CLEANED AFTER EACH USE, NO FOOD DEBRIS. MUST BE COVERED WHEN NOT IN USE.
-
CABBAGE CAN ONLY BE OUT FOR MAXIMUM 2 HOURS.
-
Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under RUNNING water.
-
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
-
Sugar, K-Starch, and Rice cart must be clean at all times, , including metal lids. Labeled on each container. No measure cups inside.
-
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 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.
-
No dented cans or damaged containers.
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.
-
All containers must be in good condition with day dots and approved lids. No cracked lids or containers.
-
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.
-
All product must be stored at least 6 inches off the ground.
-
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.
-
Shelves must be clean and free of build-up, mold and food debris.
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
-
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.
-
Utensils must be placed handle UP.
RESTROOMS
-
TOILETS MUST BE WORKING AND NOT CLOGGED OR BACKING UP.
-
Toilet paper, hand towels and hand soap must be fully stocked. DO NOT PLACE EXTRA ROLLS ON DISPENSER.
-
No broken tiles
-
Hand towel and soap dispenser must be in good condition.
WATER / SINKS
-
Inside of BOH Ice machine clean | Priority: Medium
-
Does the store have hot water of at least 120°F within 60 seconds at 1 location? | Priority: High
-
Are all hand sinks easily accessible with nothing blocking them? | Priority: High
-
Are all hand washing sinks being used for hand washing? | Priority: High
SEWAGE / BACKFLOW
-
Are all floor drains, floor sinks, and toilets properly draining with no sewage overflowing? | Priority: High
-
Are employee restroom toilets secure, stocked and working properly? | Priority: High
-
Is back flow prevention system in place at the service sink?
SIGN-OFF
-
Audited by (Name & Signature)
-
PIC (Name & Signature)
