Q1 Food Safety Assesment

Grilled raw chicken products are cooked to 165 F/74 C: Why? Kill step: Cook chicken to an internal product temperature of 165 F for at least 15 seconds to kill any bacteria

Breaded raw chicken products are cooked to 165 F/74 C.<br><br>Why? Kill step: Cook chicken to an internal product temperature of 165 F for at least 15 seconds to kill any bacteria.

Non-chicken time/temperature controlled foods/PHFs cooked to proper cooking temperatures; TCS foods/PHFs heated/reheated to proper temperatures for hot holding (e.g. sausage, soup, cheese sauce, eggs, mac and cheese).<br><br>Why? Kill step: Bacteria can multiply rapidly in TCS foods that are not stored, cooked, cooled, or held at the proper temperature.

U.S./Puerto Rico: Foods that require time/temperature control for safety are cooled from 140 F/60 C to 70 F/21 C or below within two hours, and from 140 F/60 C to 40 F/4 C or below within six hours. Proper date/time stickers in use for cooldown process.<br><br>Why? No subsequent kill step: Some bacteria and toxins may survive the cooking process and bacteria could multiply to dangerous levels if food takes too long to cool.

Fruits and vegetables are properly washed prior to processing and serving. Produce wash is properly set up and used when required.<br><br>Why? No subsequent kill step: Cleaning produce with antimicrobial produce wash is a primary step to control hazards and reduce the potential for cross-contamination.

Sewage disposal systems, including grease traps, are operating properly.<br><br>Why? Imminent health hazard: Sewage waters can contain rotting food, feces, chemicals and disease-causing organisms that could contaminate the Restaurant and easily cause illness.

Potable water is available from a public water system or a non-public system that is properly maintained. During a temporary interruption of the water system, water is supplied through an approved, sanitary source such as commercially bottled drinking water. <br> <br>Why? Imminent health hazard: Water from unapproved sources may become a source of contamination for food, equipment, utensils and hands.

Food contact surfaces are properly cleaned and sanitized (at least every four hours during continuous use at room temperature with foods that require time/temperature control for safety (TCS/PHFs).<br><br>Why? Kill step: Dirty surfaces can lead to bacteria growth, cross-contamination and pest infestations, creating an unhealthy food preparation environment.

Chemical sanitizer solutions (front counter and back of house) are maintained at proper concentration.<br><br>Why? Kill step: Sanitizer concentration is important to kill harmful germs on all food contact surfaces and prevent them from growing and spreading throughout the Restaurant.

Produce wash is maintained at proper concentration.<br><br>Why? No subsequent kill step: Cleaning produce with antimicrobial produce wash is a primary step to control hazards and reduce the potential for cross-contamination.

The non-chemical sanitizing dishwashing machine is 160 F/71 C or above on the dish surface.<br><br>Why? Kill step: Dirty surfaces can lead to bacteria growth, cross-contamination, and pest infestations, creating an unhealthy food preparation environment.

The chemical sanitizing dish machine is within proper concentration.<br><br>Why? Kill step: Dirty surfaces can lead to bacteria growth, cross-contamination and pest infestations, creating an unhealthy food preparation environment.

Hands that may have become contaminated are washed using hot water and soap for 20 seconds and dried using disposable towels. Hands are washed at appropriate times before donning gloves. Care is taken after washing to avoid re-contaminating hands by touching faucet or towel dispenser handles.<br><br>Why? No subsequent kill step: Team Members can transfer disease-causing bacteria and viruses to food and each other when they do not engage in good health and hygiene practices.

No bare hand contact occurs with ready-to-eat foods.<br><br>Why? No subsequent kill step: Team Members can transfer disease-causing bacteria and viruses to food and each other when they do not engage in good health and hygiene practices.

Persons displaying symptoms such as vomiting, diarrhea, jaundice or sore throat with fever are excluded from the establishment. Persons with exposed pustular lesions or persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth are restricted from working around exposed food or food contact surfaces.<br><br>Why? Imminent health hazard: Team Members can transfer disease-causing bacteria and viruses to food and each other when they do not engage in good health and hygiene practices.

Hot and cold water is sufficient to meet peak demand. Plumbing provides adequate pressure and water is available at all sinks. <br> <br>Why? Imminent health hazard: Water from unapproved sources may become a source of contamination for food, equipment, utensils and hands.

Pest prevention program is effective (i.e. There is no evidence of any active/live cockroaches, rodents or birds; rodent activity including droppings, nests, gnawed packaging; or pests in food).<br><br>Why? Imminent health hazard: Insects and rodents spread disease and can contaminate food, food contact surfaces and packaging.

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 coolers and ice wells.

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

Grill deflector plates (front/side) are properly installed.

Raw chicken products (filet, grilled filet, nugget, spicy filet and strip) held in the rail of the breading table are 33 F-40 F/1 C-4 C.

Cross-contamination prevented during food storage and preparation.

Proper use of food hierarchy in storage.

Foods are from approved suppliers. Foods and packaging are in sound condition.

Chemicals, Produce Wash and chemical containers are used correctly and only for their intended purpose.

Raw chicken only held in thaw cabinets or on the bottom shelf of the walk-in cooler.

Bodily Fluid Clean Up Kit is present and assembled.

Yellow apron is worn properly while handling raw chicken.

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 worn when handling rinsed produce.

Restaurant has a written Health Policy covering foodborne and severe respiratory illnesses

Pest prevention program is effective for flies inside the Restaurant and birds outside the Restaurant.

Operational Requirement: Team Members are being health screened before work

Chicken cool-down process is being followed (e.x. time guidelines followed, food film properly vented, chicken placed on trays, chicken properly stacked, etc.)

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

Accurate food thermometer present

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

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).

TCS foods/PHFs are properly date labeled when prepared/opened.

Date marking is applied to raw chicken in thaw cabinets.

TCS/PHFs foods are properly thawed.

All produce is in good condition.

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

The food contact surfaces of the ice machine, ice bin and beverage nozzle are properly cleaned and sanitized.

Air gaps/backflow prevention devices are in place where required.

Food contact surfaces are smooth, easily cleanable, and in good condition.

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 direct supervision. First aid supplies, personal care items such as lotions and creams, and employee medicines are properly labeled.

Chick-fil-A approved quat, chlorine sanitizer, and produce test kits are present, readily available for use, and not expired.

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

Manual ware washing and dishwashing facilities are properly maintained, operated, stocked, clean, and in good condition.

Operator has ServSafe/TrainCan certification that is current within 3 years.

Person in Charge demonstrates knowledge of health protocols.

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

BOH food handler with clean, trimmed nails without nail polish (unless under gloves)/acrylics/gels; FOH Team Members wearing nail polish in good taste/no acrylic or gel tips.

Frozen foods are held solidly frozen so that they are hard to the touch.

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 or utensils.

Foods are properly identified with the common name of the product on the container.

Foods and food contact packaging are stored at least six inches off the floor.

In thaw cabinet, raw chicken products are identified with clips.

In thaw cabinet, raw chicken products are identified with correct clips? (e.g. yellow silicone)

Tamper-evident delivery stickers are being used on mobile orders for 3rd party deliveries

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.

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.

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.

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

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

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

Floors, walls, and ceilings are free of excessive dust, debris and standing water.

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.

Ventilation is adequate; vents, fan guards and filters are clean.

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

Interior garbage containers are cleaned and emptied as needed.

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.

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.

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

Pest control devices working and installed to prevent contamination of food related items.

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

Operational Requirement: Hand sanitizer stations are easily accessible to Customers

Produce wash dispenser is functioning properly.

Allergen/Nutrition info is available in the Restaurant.

Back Trash enclosure clean and organized.

All Team Members in Proper FULL uniform. Non-slip shoes, Black Socks, Obee Grey Pants, Obee Shirt, Name Tag.

All Team Members outside wearing correct reflective vests.

Out of 3 team members, how many can not name the food safety 5? Health and Hygiene, Cross Contamination, Time and Temperature, Cleaning and Sanitation, Pest Control.