Q1 2023 Safe Evaluation Walkthrough (Question Bank) [w/ descriptions]

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] - (Check both grilled nuggets and grilled filets as soon as they come off of the grill and are rotated to boards. )

Are breaded raw chicken products cooked to 165°F/74°C [Immediate Action] - (Check Breaded Filets, Spicy Filets, Nuggets, and Strips to ensure that they are cooked to the correct temperatures as soon as they come out of the fryer and are rotated to boards)

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] - (Check all trays used for cooldown in the walk in to ensure that they labeled properly and that they have reached the required temperatures in order to be Food Safe)

Are fruits and vegetables properly washed prior to processing and serving. Is produce wash properly set up and used when required? [Immediate Action] - (are all products that require antimicrobial produce wash, washed accordingly. Are lemons washed using tap water, not filtered water or produce wash)

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] - (Is there a system in place to ensure that these procedures are being followed when required?)

Are chemical sanitizer solutions (FOH and BOH) and produce wash are maintained at proper concentration and temperature per label instructions? [Immediate Action] (Use Sanitizer Test strips to test all in use sanitizer throughout the restaurant including FOH sani-buckets, use Antimicrobial Fruit and Vegetable Wash test strips to ensure that produce wash is dispensed at safe temperatures.)

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

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] (ensure that staff follow this procedure exactly as stated, as the employee finishes washing their hands they should dry their hands and turn off the faucet using a paper towel - this avoid re-contaminating gloves after washing hands)

Is there no bare hand contact with ready-to-eat food? [Immediate Action] - Are all employees handling ready to eat foods wearing food safe gloves)

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] - (This is a screened area when clocking in to your shift, with management sending people home as they experience any of the symptoms listed above this should be a guaranteed pass)

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] - (Test the temperature water is being dispensed at to ensure that in the BOH sinks are able to reach 110°F within 60 seconds, for FOH sinks must reach 100°F within 60 seconds)

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] - (Check the pest traps throughout the store to ensure that they are effective, there should be no pests, dead or alive in the restaurant, and there should be no evidence of pest activity within the restaurant.)

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] - (All cold product throughout the store must be held at or below 40°F - (Check FOH salad and fruit lowboys, as well as all fridges and cold rails where products are stored in the BOH)

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

Hot foods that require time/temperature control for safety are maintained at 140°F/60°C or above. [High Risk] - (Temp all in use Kanbans to ensure that all products that are actively being served to guests are at or above 140°F)

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] - (Are all products in the cold rail of the breading table held between 33°F and 40°F)

Cross-contamination prevented during food storage and preparation. [High Risk] - (Raw and ready to eat products must be stored separately as required by health codes in order to prevent cross contamination, employees handling raw products must be separated from all ready to eat products in order to avoid the possibility of contaminating RTE Foods.)

Proper use of food hierarchy in storage. [High Risk] - (Are all products stored correctly to ensure that there is no cross contamination. Ex.no RTE products stored below raw products, milk-wash stored above raw chicken, etc.)

Foods are from approved suppliers. Food and packaging are in sound condition. [High Risk] - (Ensure that all products being served to guests are sourced from approved suppliers)

Chemicals, produce wash, and chemical containers are used correctly and only for their intended purpose. [High Risk] - (Ensure that all chemicals are stored in the appropriate bottle, for example you should not have degreaser in use from a multi-surface cleaner bottle)

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] - (This is posted outside of the office door to the right)

Pest prevention program is effective for flies inside the restaurant and birds outside the restaurant. [High Risk] - (If there 5 or more flies in a room this would be a failure, if there fly boards are filled

OPERATIONAL REQUIREMENT: Team members are being health screened before work. [High Risk] - (There is a health screening set up in our POS system that will pop up when an employee attempts to clock-in for the day. This is the question that pops up when you punch in your clock in pin.)

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] - (Ensure that all products that are part of the cooldown process are properly labeled and that they are rotated to the fridge every hour. Spot check all products to ensure that they have reached the required temperatures. ps. The information is listed on the ecolab prep n print label.)

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] - Ensure that every pan of fileted chicken is labeled on the outside of the pan and that there is also a labeled control panel inside the pan. Check that the chicken in the thawing cabinets has a control label with a prep n print label attached.)

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] - (This is the yellow binder in the office that displays the safety information regarding all of the approved chemicals in use at chick-fil-a.)

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] - (Only the FOH staff should have cloth towels and sanitizer buckets, they should be replaced every hour in order to ensure that they are always held at proper concentration levels. The BOH staff should only be using sanitizing wipes for all positions*)

Manual ware washing and dishwashing facilities are proper maintained, operated, stocked, clean, and in good condition. [Medium Risk] - (Is the dishwashing station clean and in good condition, take special attention to assess the conditions of the caulking to ensure there is no mold growth. Are the rinse additive and dish detergent full.)

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] - (ex. Flour, Sugar, etc.)

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]