Q1 Initiative

Information

Restaurant Number
Restaurant Manager
PIC
Reason for Visit
- Certification
- Follow Up
Conducted on
Prepared by

An overlap of at least of 30 mins is scheduled and coded for store visit?

Danger Zones 1 & 2

Does every employee know both "Danger Zones 1& 2 (A & B from both zones)"?
Does MIC know both "Danger Zones, 1 & 2 - (A & B from both zones)" AND UNDERSTANDS their role is to ensure both zones are protected?
Are "Danger Zones 1 & 2" Job Aids posted? (Zone 1 Job Aid by kitchen door and Zone 2 Job Aid by Grill)
What do you do when Food Safety Auditor arrives? (check hand washing timer, stay at all times with auditor and watch what he is watching)
what do you do if you see a Food Safety issue? (correct the issue and complete corrective action)

3 Buckets

Bucket 1 - Hand Wash

Hand wash timer is set/on? How many minutes left?
Does MIC Know when next hourly hand wash is to occur?
How does MIC verify all employees properly wash their hands with soap at designated hand sink?
Does MIC know only one person goes out to check the lobby and restrooms; and watch for anyone coming in through the kitchen door and ensures proper hand wash is conducted?

Bucket 2 - 8 pre-shift checklist

**Serve Safe** -Posted by front counter - MIC can point at it
**Tea liners** - Tied - Dated - White tube trimmed
**FSC** - 5 Prior days free of errors, complete and properly filled out - Is there signatures showing that it has been checked by the managers?
**Sanitizer buckets** - Labeled - MIC shows the ability of how to read the strength of all sanitizer buckets, including shake sanitizer - MIC ensures they are all 150-400
**Tools** - There a set of back up tools available in store (per job aid). - Timer good and set for 4 hours. - Tools changed within 15 minutes after timer goes off. (Tongs and tong pans, meat and egg spatulas, ladle and pan for liquid eggs, sear tool and sear tool pan, egg rings, cool covers, knives and cutting boards, mix in spindle, PHC and UHC drawers, rice scoop and rice scoop pans).
**Tools - (B) ** - MIC ensures timer is running and Grill/Assembly personnel can point to timer. They also understand timer must be immediately reset (turn off and immediately after, turn on). HIGHLY RECOMMEDED for tool timer to be on a dedicated place (maybe next to hand wash timer) and only the MIC can reset (if so, this should be debrief by MIC as part of "Bucket 2 - pre shift checklist and MIC is able to assemble and disassemble back up tools per job aid).
**Temps** - MIC able to perform temp tracking process and can explain corrective action with no coaching -MIC displays the ability to correctly take the temp of the Grill (325-375) and patty (>= 155 in 5 different sections of the patty) and knowledgeable on corrective action -MIC displays the ability to correctly take the temp of the shake machine (<=41) by taking three times (FMB) and writing the highest on the FSC and knowledgeable on corrective action -MIC displays the ability to correctly take the temp of the fryers (>=350) and knowledgeable on corrective action -MIC displays the ability to correctly take the temp of the refrigerators (<=41.0) and knowledgeable on corrective action
**Any Miscellaneous - FS** - describe any miscellaneous-FS seen. ex, nail polish, stone earrings/jewelry, drinks in food prep areas, etc.
**8 criticals** -MIC can name the 8 criticals

Bucket 3 - 8 Criticals

No ill employees (vomiting, diarrhea, jaundice, fever/sore throat with fever)
No imminent hazards (no electricity, no water/no hot water, sewage backup, fire, natural disaster, infestation problem)
Immediately Washing hands at the beginning of the shift and/or after coming from break
Immediately Washing hands twice after using the rest room (inside the restroom and inside the kitchen area)
At a designated hand was sink with soap
Everybody to wash their hands within 15 minutes after "hand wash" timer goes off.
Final flip and check
No handling raw products with your bare/gloved hands

Any Food Safety Issues Seen. minus points if missed

1st minor observed
2nd minor observed
3rd minor observed
4rth minor observed
5th minor observed
6th minor observed
1st major observed
2n major observed
3rd major observed
Any crititals observed

Bonus Questions

All employees can give three examples of when to wash hands? - after picking something from the floor, after cleaning tasks, after touching any body part and/or uniform, after touching trash can or anything that could cause cross contamination, etc.
MIC can give three examples of when to wash hands? - after picking something from the floor, after cleaning tasks, after touching any body part and/or uniform, after touching trash can or anything that could cause cross contamination, etc.
Notes
MIC Signature