Q1 2023 Safe Evaluation Walkthrough (Question Bank)

NEW SCORED AREA: Does the restaurant have a written Health Policy covering foodborne and severe respiratory illnesses? (High Risk)

NEW SCORED AREA: Can the PIC (Person in Charge) demonstrate knowledge of health protocols? [Medium Risk]

Are all Grilled Raw Chicken products cooked to 165°F/74°C? [Immediate Action]

Are breaded raw chicken products cooked to 165°F/74°C after waiting 90 seconds prior to temping, and no corrective action was performed? [Immediate Action]

Are Non-chicken TCS foods/PHFs cooked to proper cooking temperatures; TCS foods, PHFs heated/reheated to proper temperatures for hot holding? (e.x. sausage, soup, cheese sauce, eggs, mac and cheese) [Immediate Action]

Are foods that require time/temperature control for safety are cooled from 140°F/60°C to 40°F/4°C or below within 6 hours? Are proper date/time stickers in use for cooldown process? [Immediate Action]

Are fruits and vegetables properly washed prior to processing and serving. Is produce wash properly set up and used when required? [Immediate Action]

Are sewage disposal systems, including grease traps, operating properly? [Immediate Action]

Is potable water available from a public water system or a non-public system that is properly maintained? [Immediate Action]

Are Food contact surfaces properly cleaned and sanitized (at least every 4 hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS/PHFs)? [Immediate Action]

Are chemical sanitizer solutions (FOH and BOH) and produce wash are maintained at proper concentration and temperature per label instructions? [Immediate Action]

Is the non-chemical sanitizing dishwashing machine reaching 160°F/71°C or above on the dish surface? (Use the ThermoWorks DishTemp Thermometer to confirm compliance) [Immediate Action]

Are hands that may have become contaminated washed using hot water and soap for 20 seconds and dried using disposable towels? Hands are washed at appropriate times before putting on or removing disposable gloves. Is care taken after washing to avoid re-contaminating hands by touching faucet or towel dispensers? [Immediate Action]

Is there no bare hand contact with ready-to-eat food? [Immediate Action]

Are persons displaying symptoms such as vomiting, diarrhea, jaundice or sore throat with fever; excluded from the establishment? Persons with exposed pustular lesions or persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, mouth, are restricted from working around exposed food or food contact surfaces? [Immediate Action]

Hot and cold water is sufficient to meet peak demand. Plumbing provides adequate pressure and water is available at all sinks. Water from non-public systems tested at least annually. During a temporary interruption of the water system, water is supplied through an approved, sanitary source such as commercially bottled drinking water. [Immediate Action]

Pest prevention program is effective. (i.e. Any active/live cockroaches, rodents, or birds; evidence of rodent activity including droppings, nests, gnawed packaging, or pests in food) [Immediate Action]

Cold foods that require time/temperature control for safety are maintained at 40°F/4°C or below in all cold-holding devices including reach-in refrigerated units, cold-top storage devices, walk-in cooler and ice wells. [High Risk]

Hot foods that require time/temperature control for safety are maintained at 140°F/60°C or above. [High Risk]

Grill deflector plate (front/side) are properly installed. [High Risk]

Raw chicken products (filets, nuggets, spicy filets, and strips) held in the rail of the breading table are 33°F-40°F/1°C-4°C. [High Risk]

Cross-contamination prevented during food storage and preparation. [High Risk]

Proper use of food hierarchy in storage. [High Risk]

Foods are from approved suppliers. Food and packaging are in sound condition. [High Risk]

Chemicals, produce wash, and chemical containers are used correctly and only for their intended purpose. [High Risk]

Raw chicken is ONLY held in thaw cabinets or at the bottom shelf of the walk-in cooler. [High Risk]

Bodily Fluid Clean Up Kit is present and assembled. [High Risk]

Yellow apron is worn properly while handling raw chicken. [High Risk]

Disposable gloves are worn over other types of gloves (cut-resistant gloves, cloth gloves, etc.) when handling ready-to-eat foods. Yellow food service gloves are worn when handling raw chicken. Clear food service gloves are worn when handling rinsed produce. [High Risk]

Restaurant has a written Health Policy covering foodborne and severe respiratory illnesses. [High Risk]

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant. [High Risk]

OPERATIONAL REQUIREMENT: Team members are being health screened before work. [High Risk]

The monitoring period (wait 90 seconds before temping chicken) is being followed. [Medium Risk]

Chicken cooldown process is being followed (e.x. time guidelines followed, food film properly vented, chicken placed on trays, chicken properly stacked, etc.) [Medium Risk]

Foods that require time/temperature control for safety (TCS/PHFs) are not held or sold past the expiration date. [Medium Risk]

Accurate food thermometer present. (Test all thermometers using Ice Point Method to ensure compliance) [Medium Risk]

All cold holding equipment (with TCS foods/PHFs) are equipped with accurate thermometers that are easily viewable. [Medium Risk]

At receiving, foods show no signs of temperature abuse and foods that require time/temperature control for safety are received at proper temperatures (40°F/4°C or below) [Medium Risk]

TCS foods/PHFs are properly date labeled when prepared/opened. [Medium Risk]

Date marking is applied to raw chicken in thaw cabinets. [Medium Risk]

TCS foods/PHFs are properly thawed. [Medium Risk]

All produce is in good condition. [Medium Risk]

Food contact surfaces of equipment and utensils are durable, non-toxic, and made of materials. Food equipment lubricants that may contact food are approved as food additives. [Medium Risk]

The food contact surfaces of the ice machine, ice bin and beverages nozzle are properly cleaning and sanitized. [Medium Risk]

Air gaps/backflow prevention devices are in place where required. [Medium Risk]

Food contact surfaces are smooth, easily cleanable, and in good condition. [Medium Risk]

SDS sheets are available for all chemicals in the restaurant. Original containers of toxic materials have a legible manufacturer's label. Working containers of cleaners and sanitizers are labeled with the common name of the product. Only chemicals that are required for the operation and maintenance of the facility are present. Restricted pesticides are applied by a certified applicator or someone under their supervision. First aid supplies, personal care items such as lotions and creams, and employee medicines are properly labeled. [Medium Risk]

Chick-Fil-A approved quat, chlorine sanitizer, and produce test kits are present, readily available for use, are not expired. [Medium Risk]

Wiping cloths are kept clean and dry or else immersed in properly diluted sanitizer. Separate cloths used for wiping food contact and non-foods contact surfaces. [Medium Risk]

Manual ware washing and dishwashing facilities are proper maintained, operated, stocked, clean, and in good condition. [Medium Risk]

Operator has ServSafe certification that is current within 3 years. [Medium Risk]

Person in charge demonstrates knowledge of health protocols. [Medium Risk]

Kitchen hand-washing sinks are stocked, accessible, properly used, clean, and in good repair. [Medium Risk]

BOH food handler with clean, trimmed nails without nail polish/ acrylics/ gels; FOH Team Members wearing nail polish in good taste/ no acrylic or gel tips. [Medium Risk]

Frozen foods are held solidly frozen so that they are hard to the touch. [Low Risk]

Foods are properly protected from contamination. Foods in storage are properly covered unless cooling. Foods are protected from contamination during preparation and serving. No condensation is present above exposed food or food contact surfaces. Sanitizer buckets are not stored directly on the floor. Proper serving practices are observed so that hands do not touch the food contact or lip-contact surfaces of cups cups or utensils. [Low Risk]

Foods are properly identified with the common name of the product on the container. [Low Risk]

Foods and food contact packaging are stored at least six inches off the floor. [Low Risk]

In thaw cabinet, raw chicken products are identified with the "correct" clips. (yellow silicone - "use first") [Low Risk]

Tamper evident delivery stickers are being used on mobile orders for 3rd party deliveries. [Low Risk]

Clean utensils, equipment and food contact packaging are stored in a sanitary manner. Storage containers such as canisters, bins, and drawers are maintained clean. Utensil handles all point up for vertical storage or all point in the same direction for horizontal storage. [Low Risk]

In-use utensils (including ice scoops and egg slicers) are properly handled and stored in a sanitary manner. Handles of utensils that are stored in the product do not touch the product and extend out of the container for foods that require time/temperature control for safety. [Low Risk]

Non-food contact surfaces of equipment and utensils are properly cleaned, such as sides of sinks, door handles and gaskets, sliding door tracks, shelves, racks, etc. [Low Risk]

Non-food contact surfaces of equipment and utensils are durable, non-toxic, easily cleanable, and in good condition. [Low Risk]

All cleaning tools are properly stored in between uses to avoid contamination of other surfaces. Equipment used to clean food contact surfaces are durable and appropriate for the task. [Low Risk]

Team Member restrooms are fully stocked , clean and in good repair; toilet present, and doors self-closing. [Low Risk]

Floors, walls, and ceilings are free of excessive dust, debris, and standing water. [Low Risk]

Floors, walls and ceilings are smooth, easily cleanable, and in good repair. Exposed concrete blocks and bricks are sealed and smooth unless area is used only for dry storage. [Low Risk]

Ventilation is adequate; vents, fan guards, and filters are clean. [Low Risk]

Lighting is adequate for cleaning and food handling tasks; lights are shielded or shatter proof above exposed food and food contact surfaces, and above packaged food if the package integrity could be affected by broken glass. [Low Risk]

Interior garbage containers are cleaned and emptied as needed. [Low Risk]

Eating, drinking, and tobacco use are restricted to nonfood areas. Drinking is allowed from closed containers, such as a cup with a lid and straw, handled to prevent contamination of hands or food contact surfaces. Personal items are properly stored in designated areas away from food, utensils, and equipment. [Low Risk]

Good personal hygiene practices are followed; clean outer clothing is worn; hair restraints are used around exposed food and food contact surfaces. Jewelry on the hands and wrists is limited to a plain ring with no set stones. [Low Risk]

Pest activity is prevented through the proper sealing of outer openings and the elimination of harborage conditions. [Low Risk]

Pest control devices are working and installed to prevent contamination of food related items. [Low Risk]

Exterior garbage storage is covered, free of excess debris and maintained in good repair. [Low Risk]

OPERATIONAL REQUIREMENT: Hand Sanitizer stations are easily accessible to customers. [Low Risk]

Produce wash dispenser is functioning properly. [Informational]

Allergen/Nutrition info is available in the restaurant. [Informational]