QAR 2017

Information

Audit Title
Document No.
Client / Site
Conducted on
Prepared by
Location
Personnel

Section 1: Demonstration of Knowledge

1.1.1 Manager on duty certified by accredited program Threshold: Cite if one occurrence is observed. Assessment: The Manager on duty should be certified by an ANSI accredited food safety program or a state- governed program (not SAFE FOOD – for the state of FL). ServSafe from the National Restaurant Association, National Registry, from Environmental Health Testing, Prometric, and 360 Training are the ANSI certified programs. The certificate must be available and current within the last five years. Cite any local jurisdiction requirement not met such as “a certified manager must be on duty at all times” or “certificate must be posted.” Picklists: • No manager on duty certified • Certification not obtained from accredited program • Not on file in the unit • Obtained more than five years ago • Local jurisdiction requirement not met (add notes)
1.1.2 Food Handler Certificates available where required Threshold: Cite if one occurrence is observed. Assessment: For any restaurants located in a jurisdiction requiring food handler certificates, randomly select three employees and ask to see verification of their food handler cards. Cite a finding if any one food handler card is missing or expired. In California only, any employee hired after June 1, 2011 must have a California Food Handler Card 30 days from the date of hire. Riverside, San Bernardino, and San Diego counties have pre-existing food handler card programs and are exempted from the state mandate. Each food facility must maintain records documenting that each employee possesses a valid California Food Handler Card. The cards are valid for three years. Picklists: • Any food handler/employee who has been employed more than 30 days does not have food handler card or SAFE FOOD training certification • Facility does not have required documentation
1.2.1 Shell stock tags contain proper information and available Threshold: Cite if any one occurrence is observed. Assessment: If raw mollusks are sold, ask the manager for the last 90 days of tags. Federal law requires that the harvesting tags which accompany the shellfish be retained on site for 90 days after the container is emptied. These tags, which are source identification tags affixed by the harvester, are found and included on/in each shipment of shellfish. The tags may differ in size and may not always be in the best condition. This tag identifies the shipper, the body of water from which the seafood came, etc. Picklists: • No harvester ID • No date of harvesting • No harvest location • No quantity listed • No type listed
1.2.1b Not dated with last use date from batch or kept in chronological order Threshold: Cite if any one occurrence is observed. Assessment: requires that the tags be in chronological order. Also, the date on which the last piece of a container is sold or served must be recorded on the shell stock tag or label. Picklists: • Not in chronological order • Not held for 90 days • Not dated with last use date from batch
1.2.2 Parasite destruction, feed, and raising information available Threshold: Cite if any one occurrence is observed. Assessment: To assure the fish you purchase has been properly handled, a written agreement or statement from your supplier stipulating that the fish supplied are frozen to a temperature and for a time specified or were properly farm-raised and fed must be obtained by the restaurant and retained in their records. All farm raised fish letters are available on the portal, the Manager should show knowledge of where they are located. As long as the supplier and fish remain EXACTLY the same, a letter kept on file (on the portal) is adequate (they do not need to be within 90 days). Sometimes a supplier might use a different processor/supplier, ensure the letter does in fact pertain to the fish in question. If the fish does not pertain to the correct processor/supplier, cite a violation. Ask to see documentation from on-site freezing or verification of freezing process from suppliers. BBI brands will receive fish that has gone through the freezing process at the supplier or are farm raised. Raw, raw-marinated, partially cooked, or marinated-partially cooked fish (other than molluscan shellfish) shall be frozen throughout to the following temperatures before service or sale in a ready-to-eat form: 4°F (-20°C) or below for 7 days (168 hours) in a freezer OR -31°F (-35°C) or below for 15 hours in a blast freezer (Yellowfin also known as Ahi Tuna and other Tuna species and Salmon are excluded. Fish that are farm raised must have documentation stating it was farm raised and what it was fed.) All brands carry farm raised fish. Spot check 1 type of farm raised fish per brand to ensure that they have the correct documentation. Documentation can be found on the company portal under food safety. Picklists: · Frozen by supplier without documentation · Frozen at restaurant without documentation · Does not indicate parasite-free feed · Does not indicate that it’s been farm raised
1.2.3 Past 30 days of food safety line checks complete .. Implemented January 2017 4 Threshold: Cite if one or more days are missing or incomplete Assessment: Ask the manager to review the previous 30 days of food safety line checks. Mark out of compliance if one or more days are missing. Picklist: • 30 days of food safety line checks not complete
1.4.2 Most Current Health Department Inspection is available Threshold: Cite if the most current health department inspection is not available. Assessment: The most recent Health Department inspection must be available for review. If local jurisdiction requires that Health Department inspections be posted, coach, do not cite. Picklist: • The most current health department inspection is not available at the facility
1.4.3 All critical findings on previous Health Department Inspection have been corrected Threshold: Cite if one occurrence is observed. Assessment: All critical findings that were noted on the inspection should be corrected. Look for any type of corrective action log and evaluate if the findings are no longer evident. If the most recent health department report is not available, mark this question as acceptable. Picklist: • Any of the critical findings on the health department inspection still exist
1.4.4 Manager has knowledge of the major food allergens and their symptoms as well as the proper handling of gluten-free menu requests Threshold: Cite if one occurrence is observed. Assessment: Ask the manager to name the eight major allergens and at least 3 allergen symptoms. Care should be taken not only when preparing the food, but also in food storage, and in cleaning procedures to minimize or eliminate exposure opportunities. Ask the manager to explain how gluten free menu requests should be handled. This question pertains to preventing cross- contamination during the food preparation process. The full list of procedures is as follows: For any items used for gluten-free foods, cleaned and sanitized food contact surfaces must be supplied including washed/rinsed/sanitized counters, dishes, tongs, spatulas, knives, cutting boards, and other utensils. Portions of grills must be cleaned thoroughly for gluten-free items. Items can be taken from clean storage or immediately out of the dish machine. Each team member preparing a gluten-free item must wash their hands and put on clean gloves to prevent bare hand contact. Do not multi-task with gluten-containing items at the same time as prepping a gluten-free item. After washing hands, use clean bowls, containers and other required items such as tongs, spatulas, and knives to prepare gluten-free items. Never use fryers used for breaded products for gluten-free foods. Avoid spills or splattering while cooking, even from adjacent fryers, during the gluten-free preparation of foods. Reserve grill space for gluten-free foods, or scrub the grill with a wire brush to remove particles from gluten-containing foods. Do not drop gluten-containing ingredients such as croutons, into the other salad toppings at salad preparation area or any station with multiple ingredients. DO NOT REMOVE a gluten-containing food from a menu item if mistakenly placed on a gluten- free food, such as picking the croutons off a salad. Replace the whole item if errors are made. Notify the Expo when the gluten-free item is finished to maintain surveillance over the item for continued special handling. Picklists: • The manager cannot respond sufficiently to questions about common allergens • The manager cannot respond sufficiently to questions about common symptoms • The manager is unable to list 3 procedures to follow for gluten-free menu item requests

Section 2: Employee Health

2.1.1 No sick/symptomatic food handler(s) at work AUTO FAIL Threshold: Cite if one occurrence is observed. Assessment: Employees with symptoms such as vomiting, excessive coughing or sneezing, or diarrhea should not be allowed to work since they may pass pathogens to the customers. Observe employees for symptoms of illnesses. While you cannot obviously observe for all symptoms, pay attention to employee conversations that might reference not feeling well, observe for frequent restroom trips, etc. If you suspect that a sick or symptomatic employee is at work, check with the manager to determine if they have already been excluded Picklist: • An employee is working while sick or symptomatic and the manager has not properly restricted/excluded them from food service task
2.1.2 A documented Health Policy is available, or manager has knowledge of reporting and documentation of exclusion/restriction responsibilities.. Threshold: Cite if one occurrence is observed. Assessment: health policy is known as “excludable illness policy” is part of a document that the employee fills out upon hire which reviews self-reporting (see below). They can be found on the portal and do not need to be printed. All new hires sign this document electronically (since Sept. 2012) during their on-boarding and is part of the employee file. Ask the manager to see today’s roster of employee’s. Randomly select 1 associate and ask the manager for the verification form in their file that they have been trained on self-reporting. As long as they can provide this or the Manager can show knowledge of reporting and documentation of exclusion/restriction responsibilities, mark as acceptable. The manager should be able to communicate that their health policy is located on the verification form. If they are unable to do so, ask the following questions: • Describe symptoms that would lead you to restrict an employee from food handling and service. • Identify the symptoms and diagnosis that require reporting to the health department. • If an employee informs you that they were diagnosed with ___, how would you proceed? Photo Guide in LMS for documented Health policy example and employee illness restriction/exclusion guidelines. Picklists: • There is no documented Health policy and the manager cannot demonstrate knowledge of symptoms that would lead to restricting an employee or identify the symptoms and diagnosis that require reporting to the health department • There is no documented Health policy and the manager cannot demonstrate knowledge of how to proceed with an employee reporting illness • Manager unable to verify employee training on self-reporting ..
2.1.3 Proper procedures for clean-up of vomiting and diarrheal events present and 2 fully stocked bodily fluid clean up kits available Threshold: Cite if one occurrence is observed. Assessment: Ask the manager to see their 2 fully stocked bodily fluid clean up kits. The instructions for use should be inside the kit. These kits should be used for events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus and/or fecal matter. If the instructions for use are not present, or there are fewer than 2 kits, cite. Picklists: • No procedures are in place for the clean-up of vomiting and diarrheal events • Only 1 bodily fluid clean up kit available • No bodily fluid clean up kits available
2.1.4 Restaurant is utilizing proper equipment to prevent or manage the spread of blood borne pathogens.. Threshold: Cite if one occurrence is observed. Assessment: Evaluate the availability and proper use of the following items: • First aid kit: Check that a first aid kit is available and accessible to all employees. Open the Implemented January 2017 8 kit and check that Band-Aids are stocked • Cut-resistant gloves: Check to see that all employees engaged in activities involving knife use during the visit are wearing cut resistant gloves. Cut resistant gloves should be in good condition, and covered with a disposable glove. Any cut resistant gloves not in use should be observed clean and hanging or stored in a clean location. • Polishing gloves: Employees polishing glassware should be using special polishing gloves to protect their hands in case of glass breakage. Observe whether: 1) He/she is wearing polishing gloves on both hands 2) He/she is wearing polishing gloves properly (e.g., the collars above the wrists) When not in use, these gloves should be stored in a clean location. • Broken glass/plate receptacle: Ask one FOH and one BOH employee how they should dispose of broken glassware. Verify that the restaurant has a broken glass/plate receptacle. Look in garbage to see if any glass objects are visible. Picklists: • Band-Aids not available • First aid kit not accessible to all employees • Not wearing cut resistant glove • Not wearing disposable glove over cut resistant glove • Cut resistant gloves in poor condition • Cut resistant gloves not in use are stored improperly • Polishing gloves are not used when required • Polishing gloves are not stored properly • Restaurant does not have a broken glass/plate receptacle • Team members do not know how to dispose of glassware • Broken glass/plate receptacle is not being used

Section 3: Good Hygienic Practices

3.1.1 No smoking, gum or tobacco chewing Threshold: Cite if one occurrence is observed. Assessment: Smoking laws will vary. Where allowed, it is acceptable in areas designated by the facility; the manager’s office is acceptable as long as the door can be closed to prevent the smoke from drifting into the food service area. Look for any employees that are smoking or chewing gum/tobacco. Also look at the floor in the food service and food storage areas for cigarette butts. Look for cigarette butts, soiled ashtrays, and ashes throughout the kitchen area; including in sinks and floor drains. Look for ashtrays in the dry storage and cooler areas, as well. Picklists: • Employee observed smoking • Employee observed chewing gum • Employee observed chewing tobacco • Cigarettes/tobacco/butts/ashes in food service area
3.1.2 Proper drinking/eating in food service area Threshold: Cite if one occurrence is observed. Assessment: Employees may drink or eat in designated areas, such as a break room or the manager's office. allows covered beverages with a straw that are stored below and away from food and food contact surfaces. After eating or drinking, even from covered cups, employees must wash their hands before returning to work. Look for any evidence of eating or uncovered drinks. Tasting food is important from a quality perspective. Cooks may taste food during prep by using a single use or clean, sanitized utensil each time. After tasting, single use utensils should be discarded and reusable utensils must be placed into the ware washing area for proper cleaning and sanitizing and the employee must wash his/her hands before returning to work. Picklists: • Employees are eating in food prep/service areas • There is evidence of eating (partially eaten food or food wrappers) in food service area • Employees are drinking from a cup without a lid and straw in a food prep/service/storage area • Employee drinks are not stored below and away from food and food contact surfaces • Employees are tasting food using an unapproved method • Bottled beverage present
3.2.1 Gloves available at facility Threshold: Cite if one occurrence is observed. Assessment: Single use, non-latex gloves are available and stored/protected properly Picklist: • Single use, non-latex gloves are not available in the restaurant • Gloves stored in an unsanitary manner
3.2.2 Proper hair restraints worn in food service area Threshold: Cite if one occurrence is observed. Assessment: Hair restraints must be worn by food handlers at all times in back of house to ensure there is no contamination of food, equipment or utensils by employee hair. Beard restraints are required for employees with facial hair greater than ¼ of an inch on the line only. If managers are preparing food, they must also wear a hair restraint. Proper hair restraints include hats, hair nets, or other hair coverings. Visors must be worn with a hair net. Exceptions: The expo area is exempt from hair restraints. Servers and managers performing food prep activities in the back of house should have hair restrained such as during pre-opening prep, however food prep activities done in the bar or FOH by servers, bartenders, or other FOH staff (such as cutting lemons or prepping bread) does not require a hair restraint. Picklists: • Required employee not wearing a hair restraint • An improper hair restraint is being worn • A beard guard is not worn when required
3.3.1 No jewelry or other items worn on arms (watch, Fitbit, etc.) or hands except plain ring (i.e. wedding band) Threshold: Cite if one occurrence is observed. Assessment: Except for a plain ring such as a wedding band, employees may not wear jewelry on their arms and hands when handling or preparing food including watches, medical and religious bracelets. Exceptions: Do not cite for FOH staff (servers, bartenders, etc.) wearing jewelry. Picklist: • Employees handling food have improper jewelry or other items on their arms or hands

Section 4: Preventing Contamination by Hands

4.1.1 Proper handwashing procedure Threshold: Cite for one occurrence observed. Assessment: Hand washing must be comprised of specific steps in order to be effective. Improper procedure can lead to soiled hands and the potential for contamination of food, food contact surfaces, and the spreading of communicable diseases. Dedicate time during the audit to observe employee behaviors, including proper handwashing procedure. .......................................................................................................................................................................................... Exceptions: Do not time associate’s handwashing. If an associate makes a reasonable attempt to wash their hands but it is not the full 20 seconds, use this as a coaching opportunity. If you observe employees turning off the faucet without a paper towel, coach but do not cite a finding. Picklists: • Improper handwashing technique • Only using hand sanitizer or wiping hands on sanitized towel • Hands are not properly dried
4.1.2 Handwashing at appropriate times (other than the bar) Threshold: Cite if one occurrence is observed. Assessment: Neglected hand washing can lead to cross-contamination by unclean hands: If you observe a neglected hand washing situation, it is a critical finding. Pay attention to the type of situations that are critical for hand washing. Make sure you observe the whole instance of “neglected hand washing” from the causal behavior to the return to a food handling task. Be certain that the employee did not wash their hands while out of your range of vision. Exception: This question applies to all areas except for the bar. Picklists: • Not washing hands upon entering kitchen • Not washing hands when returning to food prep from a break or other tasks • Not washing hands after coughing/sneezing • Not washing hands after touching face, hair, body or people
4.1.2a Hand washing at appropriate times at the bar Threshold: Cite if one occurrence is observed. Assessment: Handwashing at the bar is assessed as an informational question. If bartenders are observed not washing their hands at the appropriate times, select the appropriate picklist under this question, 4.1.2a. Picklists: • Not washing hands when returning to food prep from a break or other tasks • Not washing hands before garnishing drinks with bare hands • Not washing hands after coughing or sneezing • Not washing hands after touching face, hair, body or people • Hands not washed between glove change
4.2.1 When gloves are required, food handlers do not contact ready to eat foods with bare hands Threshold: Cite if one occurrence is observed. Assessment: Glove use is required for all team members (including bartenders and FOH staff) when handling RTE foods. Bartenders will be required to wear gloves only when cutting/prepping bar items. Picklist: • Employee observed having bare-hand contact with ready-to-eat food
4.2.2 Single use gloves used properly Threshold: Cite if one occurrence is observed. Assessment: Disposable gloves should be worn over protective cut-gloves, as well as over any bandage being worn over any unhealed sore, scab, wart, or rash from the wrist down. If an employee is wearing a non-disposable bandage or apparatus (gauze dressings, elastic bandages, cast or brace) on their hand, that employee should not be allowed to engage in any food prep activity, because hands cannot be properly washed. Food handlers should change their gloves when changing tasks, when they are soiled/torn and at least every four hours with continual use. If the task is unchanged and the glove change is only to put a new glove, do not cite a violation. Hands should be washed between glove changes. Gloves are never to be used in place of hand washing. Picklists: • Bandaged food handler without glove • Gloves removed from hands then reused • Hands “washed” with gloves on • Gloves not changed between raw and ready-to-eat foods handling • Gloves not changed between handling foods and other tasks • Employee with cast or brace using glove or handling food
4.2.3 Fingernails are clean and trimmed on all food handlers. Artificial nails or fingernail polish not allowed (exception: bar garnish during service) Threshold: Cite if one occurrence is observed. Assessment: Employees responsible for food preparation shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Food handlers may not have nail polish or artificial nails. While bartenders are allowed to wear nail polish or artificial nails, gloves must be worn when prepping garnishes for drinks. Picklists: • Employee wearing fingernail polish or artificial nails handling food • Nails are not trimmed and filed with smooth edges
4.3.1 Handwashing sink accessible, usable Threshold: Cite if one occurrence is observed. Assessment: Hand washing sinks must be unobstructed and located in the immediate work area which does not require passing through a door or going into the restroom. Employees should be able to get to the sink and use it without having to move equipment or maneuver through obstructions. Identify whether this is a temporary issue or habit in your notes. Take a photo of the finding. See Photo Guide in LMS Customer Reference Library for example. Picklists: • Hand washing sink is obstructed by objects stored in the sink • Hand washing sink is obstructed by items blocking access to the sink
4.3.2 Handwashing sink used only for handwashing Threshold: Cite if one occurrence is observed. Assessment: Hand washing sinks must be used for hand washing only. These sinks are considered “dirty” sinks. Therefore, they should never be used for washing food/equipment/utensils due to the potential for contamination. Look for ice, lettuce shreds, straws, lemon wedges, and other debris in the basin. Identify whether this is a temporary issue or habit in your notes. Take a photo of the finding. Picklists: • Any food, utensils, equipment, or wiping cloths are rinsed or washed in hand washing sink • Pitchers or other containers filled at hand washing sink
4.3.3 Handwashing sinks are clean Threshold: Cite if one occurrence is observed. Assessment: Hand washing sinks should be regularly cleaned and free of excessive food, dirt, and/or grime build-up to minimize potential contamination. No mold should be present in the caulking around the fixture. Take a photo of the finding. Picklist: • It is evident that the hand washing sinks are not regularly cleaned due to excessive food, dirt, and/or grime build up.
4.3.4 Soap is available at all hand washing sinks, including restrooms Threshold: Cite if one occurrence is observed. Assessment: Hand washing stations in the kitchen, food preparation areas, bar, and restrooms should be stocked with soap. The Food Code allows for any type of soap – liquid or bar – however, patron restrooms require liquid soap. Some local requirements may preclude the use of bar soap in food preparation areas... Picklists: • No soap available at kitchen handwashing sink • No soap available at bar handwashing sink • No soap available at restroom handwashing sink
4.3.5 Single use towels/heated-air or high-velocity hand drying device present at all handwashing sinks Threshold: Cite if one occurrence is observed. Assessment: Single-use hand towels or heated-air or high velocity dryers must be provided at the hand washing sink to assure proper hand washing techniques are followed... Picklists: • Towels not available at kitchen hand washing sink • Towels not available in restrooms and mechanical dryer not present • Towels not available at bar hand washing sink • When only mechanical dryer present, it is not working
4.4.1 Handwashing reminder sign at all handwashing sinks “employees must wash hands before returning to work” Threshold: Cite if one occurrence is observed. Assessment: Look for a hand washing reminder sign present at all hand washing sinks used by food employees such as employee restrooms if available. If employees and guests share restroom facilities, the sign must be present there as well. Any type of sign, a reminder to wash hands or a hand washing procedure is acceptable. Take a photo of the finding. Exception: Handwashing sign is not required in FOH restrooms as long as they have proper signs in the BOH. If an employee is in the FOH restroom and they do not have handwashing signs, cite a finding. Picklists: • Handwashing signs are not posted in restaurant where required • Observed employee use restroom that did not have a handwashing reminder sign
4.4.2 Covered waste container available in women’s restroom Threshold: Cite if one occurrence is observed. Assessment: All restrooms used by females should be provided with a covered receptacle for sanitary napkins, whether in each stall or for the entire women’s restroom. If one employee restroom is provided in the back of house for all employees, a covered waste container is required as well. Picklist: • Women’s restroom does not have a covered waste container

Section 5: Approved Source

5.2.2 Food packages received in good condition Threshold: Cite if one occurrence is observed. Assessment: Perform a visual inspection of packages as they arrive for delivery for any signs of product or temperature abuse or any irregularities such as pest activity. Also check that products are not expired. Any item in poor condition should be marked "Do Not Use” or “Return for Credit" by the unit staff, and should be segregated from usable inventory. If temperature abuse or other problems with delivery are discovered after an item is received, the purveyor should be called immediately. Take a photo of the finding. Picklists: • Food packages received with holes/tears • Food packages received with indication of temperature abuse • Items received are expired • Product condition is not verified • Damaged items not marked and segregated for return

Section 6: Protection from Contamination

6.1.1 Proper use of food hierarchy in storage Threshold: Cite if one occurrence is observed. Assessment: Raw meat, poultry and seafood items should be stored away from or below fresh produce and ready-to-eat foods when in refrigeration. Raw food must be stored based upon the minimum internal cooking temperature that is required for each food. If food items are moved from side to side, focus on cross contamination prevention instead. Foods should be stored in the following top-to-bottom order or back-to-front in chef’s drawers and on cold lines: • Cooked and ready-to-eat foods • Whole raw seafood, cuts of raw beef and pork (uncooked bacon) • Ground meats or fish • Raw whole or ground poultry, combination items, raw shell eggs Take a photo of the finding. Exceptions: Hierarchy will not be assessed in the freezer. If storage space is limited, side-by-side storage of different items is acceptable provided all precautions are in place to prevent cross-contamination. Picklists: • Improper hierarchy in coolers
6.1.2 Food stored in packages, covered containers, or wrappings Threshold: Cite if one occurrence is observed. Assessment: All food should be kept covered, unless it is being actively served, used, or is in the cooling process as long as they are protected from overhead contamination. consider the line coolers/freezers to be in active use at most times. If food was left in line coolers/freezers overnight, and not covered, cite. Take a photo of the finding. Exceptions: If food products in line coolers have recently been stocked, are in the process of being stocked during preparation or are actively in use during meals, do not evaluate for open product. For items being cooled uncovered, open cooling racks with a “roof” as the top shelf or an empty pan in the top slot are acceptable. Exceptions would be whole produce in refrigeration. Items in chef’s drawers do not need an additional cover if drawer is fully closed after removing item. Picklists: • Open bags or other packaging are not closed or in a covered container • Container holding unwrapped food without a lid • Ice bins left open during non-rush hours • Cold well/prep line items not covered during off-peak hours
6.1.3 Food/supplies stored in appropriate locations Threshold: Cite for 2 or more instances of food/supplies being stored inappropriately. Assessment: All items should be stored properly in designated storage areas. Food and food supplies should not be in restrooms, garbage areas, mechanical rooms, or other unapproved locations because they are susceptible to contamination in these areas. Guidelines for proper food storage are: In a clean, dry location (because moist conditions promote microbial growth). Away from exposure to splash, dust, or other bacterial contamination. At least 6” above the floor. **Use a tape measure if you are unsure of height** Food contact items should be stored inverted or covered when possible (some equipment and serving ware may not be able to be inverted. Any containers that store food should be inverted) Exceptions: Do not cite for straws or stir sticks stored unprotected. Do not cite for unopened wine/ liquor cases, unopened cases of water bottles, or beer kegs stored on the floor. Also, do not cite for items stored on a dish rack. Picklists: • Food and food supplies not stored 6” above the floor • Food contact items not stored 6” above the floor • Food and food supplies stored in a moist/dirty location • Food and food supplies stored exposed to splash, dust or other contamination • Employee food stored with restaurant food • Food and food supplies stored in restrooms/garbage areas • Food contact items and single use containers/plastic not inverted or protected
6.1.4 Food packages and cans in good condition, damaged products are segregated .. Threshold: Cite if one occurrence is observed. Assessment: Any cans that are swollen, bulging, sharply dented, have damaged seals, or are rusted should be discarded or separated for return to the supplier. Observe for any signs of damage or mishandling of food packaging. Any damaged cans that are received should be labeled for return to the supplier or for destruction/discarding once inventoried (i.e. "Do not use"). If an employee damages a can when opening a case, it should be used first and labeled as such. Take a photo of the finding. Picklists: • Packages have holes/tears or evidence of temperature abuse • Cans are severely dented • Damaged products are not stored separately • Products damaged by employee (dropped can) were not used immediately
6.1.5 Cross contamination prevented during food preparation Threshold: Cite if one occurrence is observed. Assessment: Cross-contamination of food products must be prevented. Unpacked foods should be stored away from sources of environmental contamination during food preparation. Also look for the following: • Raw fruits and vegetables must be thoroughly washed and put into clean containers. use water to wash their produce. • Raw, whole shell eggs cannot be “pooled” with new eggs added to previous batches. • Ice used as a coolant or for food storage should never be used as a food ingredient. Picklists: • Utensils not cleaned/sanitized between preparation of raw and ready-to-eat foods • Unpacked foods not protected from contamination during food prep • Raw fruits/vegetables not washed • Prepped produce placed back in its original container • Ice used as coolant is used as food • Physical contaminant present such as dust, debris, bottle tops, twist ties, etc.
6.1.6 Equipment, utensils and food contact surfaces cleaned and sanitized at proper times Threshold: Cite if one occurrence is observed. Assessment: Equipment, utensils and food contact surfaces must be properly cleaned and sanitized at the following times: • Before food preparation • When going from raw to cooked or RTE products • At a minimum of every four hours (or 24 hours if kept .. 41°F ) If the neglect of cleaning and sanitizing at appropriate times is the direct cause of cross contamination that is observed, give the finding here. Picklists: • Not cleaned and sanitized prior to food preparation • Not cleaned and sanitized between raw and cooked or RTE products • Not cleaned and sanitized at a minimum of every four hours (or 24 hours if kept .. 41°F)
6.1.7 Shell eggs not dirty, have abnormal odor or without small cracks Threshold: If there are 2 or more cracked eggs, cite a violation. Assessment: The eggs should be evaluated before being placed in storage for proper condition. Eggs showing signs of abuse or mishandling should not be accepted. Check eggs for any discoloration or small cracks in the outer shell (called “checks”). If an entire sheet within a case or several eggs within a case have small cracks, cite a violation. Take a photo of the finding. Picklists: • Shell eggs dirty • Shell eggs have abnormal odor • Small cracks present in shell • Damaged shell eggs are not stored separately
6.1.8 Shell stock is clean, tightly closed and unbroken, no strong fish odor or slimy texture or combined with other lots Threshold: Cite if one occurrence is observed. Assessment: Cases of oysters, scallops, clams, and mussels, should be evaluated for cleanliness and damage. They should be reasonably clean, have a mild ocean or seaweed smell, and have closed and unbroken shells which indicate they are still alive. Dead shell stock begins to spoil rapidly and may develop unpleasant flavors and odors. Picklists: • Shell stock is dirty • Shell stock is open or broken • Shell stock has strong fish odor • Shell stock has slimy texture • Shell stock is combined/mixed with other lots before sale or service at the unit
6.2.1 Food utensils in use are stored properly Threshold: Cite if one occurrence is observed. Assessment: Utensils that are in use must be stored properly to protect them from contamination. Check to see that knives in use are not stored between pieces of equipment. Tongs in use should not be left hanging on equipment handles where they may come in contact with personnel or other contaminants. • If using hot water for utensil-in-use storage, the hot water should be a minimum of 140° F because this temperature will control microbial growth. • Utensils may be stored in the food; with handles extended (the handle/hand contact surface may not touch the food). This procedure is acceptable as long as the food is being held at the proper temperature (..41° F or ..135° F). • Do not store utensils in sanitizer. • For Time/Temperature Control for Safety Food, utensils in use can also be stored at room temperature on a clean portion of a food prep table or cooking equipment counter, on a clean cutting board or in a dry pan, but must be changed out every four hours and replaced by a utensil that was washed-rinsed-sanitized-air dried. • For grill work, color-coding for handling different food types can be used. Utensils used for handling raw product should be kept separate from those used for cooking and transfer of hot food. • Ice scoops can be stored directly in ice with the handle extended or in a scoop holder. Exception: Tongs are acceptable to be stored on the rail holders. Teach and Coach if the Chef is rubbing against the tongs with a dirty apron - indicate they should be wearing clean aprons. Picklists: • Utensils are being stored in prepared food with handles contacting food • Scoops are being stored in ice with handles contacting food • Utensils are kept in standing water <135ºF • Utensils stored on a dirty surface while in use • Utensils stored on a dirty surface between uses • Utensils left in containers of bulk foods with handles • Utensils stored between equipment
6.3.1 Utensils/equipment/contact surfaces in good repair Threshold: Cite if 6 or more plastic cookware/containers including cambros, lexans, plastic drip inserts etc. are found to be in poor repair (chipped, cracked). Cite if any one occurrence of equipment, utensils are found in poor repair. Assessment: Equipment, utensils and food contact surfaces should be in proper working order. Equipment in poor condition could break off or chip into food, cause a hazard to guests as well as difficulty in proper cleaning, or effect equipment performance. • Check that all slicers, cutters, cutting boards, plastic lexan containers and lids, and equipment shelving and doors are not cracked, broken or rusted. • Can opener blades should be sharp to open the can without contaminating food with metal shavings. • Cutting boards should be in good repair, without deep grooves, cracks, chips, or significant stains that would make them difficult to properly clean and sanitize. • Cite a finding for rusty shelving if the paint is chipping or is very excessive. If the paint IS or has the POTENTIAL to fall into food, cite a finding; note the severity of the shelves. Take a photo of the finding. Picklists: • Equipment is chipped or broken • Equipment is heavily rusted • Utensils are cracked, chipped or broken • Utensils are heavily rusted • Can openers are dull or metal shavings present • Cutting boards are heavily scratched or stained • Ice scoop with chips, cracks, or broken • Ice bucket with chips, cracks or broken
6.3.2 Utensils/equipment/contact surfaces are proper type Threshold: Cite if one occurrence is observed. Assessment: All utensils and equipment used for food service should be non-absorbent, durable to withstand repeated ware washing, and have a smooth, easily cleanable surface. • There are 2 acceptable types of cutting boards: hard maple (thick wood) or plastic. • Cardboard, unfinished wood, rusted shelving/metal is not proper design. • All equipment and food contact surfaces must be NSF/ANSI (American National Standards Institute) certified • Cite if the containers are used to store open food items or utensils. Do not cite if used for sugar packets, coffee bags, condiments, etc. Picklists: • Non-food grade (NSF, ANSI): residential equipment • Materials are absorbent, have a rough surface and/or are not easily cleanable • Cutting boards are not hard maple wood or plastic • Equipment with cardboard liners • Unfinished wood
6.5.2 Single service/use items properly used Threshold: Cite if one occurrence is observed. Assessment: Disposable containers of condiments, such as squeeze bottles, must be discarded once empty. The design of single service items makes them difficult to clean due to narrow openings into which a bottlebrush cannot be inserted or the material the container is made from is not suitable for reuse. Other types of plastic food containers may not be re-used. It is not acceptable to marry bottles of ketchup or mustard. “Marrying” product occurs when two partial bottles are combined into one bottle or bottles are refilled from bulk dispensers without being cleaned first. Exception: The Save-A-Day’s can be used for the entire day before discarding. Picklists: • Single use containers are re-used • Two or more condiment bottles combined into one bottle • Bottles are refilled from a bulk dispenser without being washed, rinsed and sanitized
6.6.2 Temp of hot water sanitizing at dishwashing machine is 180°F (160°F at surface) Threshold: Cite if one occurrence is observed. Assessment: If the restaurant is using a high temperature dish machine for sanitizing, take a temperature of the water using a lollipop thermometer. Procedure: Using an empty silverware dish rack, place the thermometer flat on the bottom of the rack and “trap” it with an empty metal hotel pan. Place the edge of the hotel pan on the probe of the thermometer above the narrow, temperature sensing tip. This will allow for contact with the rinse water. We are looking for a hot water reading at the surface with the lollipop to read 160°F. Do not cite if the temperature exceeds 160°F, just coach. This is the surface temperature of a plate/utensil that has been exposed to water of 180° F. Picklist: • The surface temperature measures <160°F
6.6.3 Proper concentration of chemical sanitizing at 3 part sink Threshold: Cite if one occurrence is observed. Assessment: The concentration of the sanitizer in the 3-part sink must be tested to ensure that dishes/utensils are being properly sanitized. Use the restaurant’s test strips unless they are damaged or unable to be located. If test strips are not available, this is a finding in (6.7.2). Ask the manager what sanitizer is being used. Test the sanitizer compartment of the 3compartment sink using the proper testing method. Include the product and PPM in your notes . Picklist: • Sanitizer concentration does not fall within the specified range
6.6.4 Proper concentration of chemical sanitizing for dishwashing machine Threshold: Cite if once occurrence is observed. Assessment: If the restaurant is utilizing a low temperature dish machine, check the dish machine by taking the appropriate test strip (usually chlorine) • As the rack exits the dish machine, touch tip of test strip to flat surface containing sanitized droplets. • Compare the test strip to the color chart on the sanitizer strip dispenser. • If active dishwashing is taking place, you can test a rack from the machine. If the machine has been idle for more than 30 minutes, run three racks through and then test the fourth. • For morning visits, ask the manager when the machine will be ready to be tested. • Use the restaurant’s test strips unless they are damaged or unable to be located. If test strips are not available, this is a finding in (6.7.2). Include the product and PPM in your notes Picklist: • Sanitizer concentration does not fall within the specified range
6.6.5 Food contact surfaces cleaned and sanitized Threshold: Cite if one occurrence is observed. Assessment: All equipment, utensils, and other food contact surfaces must be cleaned and properly stored. After cleaning and sanitizing, these items and surfaces must be protected from contamination between uses. Items include: • Small wares and pots/pans washed at the 3 compartment sink and dish machine. • Clean-in-place equipment such as: • Magnetic knife bars and knife holders (many can be disassembled for proper washing) • Prep tables • Slicers • Cutting boards • Soda nozzles: Look at soda nozzles and bar guns for an accumulation of mold. Make a visual check, using your FLASHLIGHT and remove the nozzle cover and wipe with a napkin to check for mold. • Ice machines: Check for mold or slime build-up in the ice machine by wiping a napkin across the metal drop plate and around the inner walls. Use a flashlight to visually inspect corners, upper surfaces and difficult to see areas. Any build-up reflects a failure to clean and sanitize at the proper frequency. It is also a finding if you observe clean items stored contaminated or in a location where they may easily become contaminated. Take a photo of the finding. Picklists: • Food contact surfaces are not cleaned as required • Mold exists inside ice machines • Slime build-up inside ice machine • Magnetic knife bars are soiled • Items stored unclean • Items stored in a location where they can become contaminated • Clean in-place equipment food contact surfaces unclean (prep table, mixers, etc.) • Soda nozzles and bar guns have mold • Cutting boards stored on unclean surfaces
6.7.1 3 compartment sinks present/sufficient size/used properly Threshold: Cite if one occurrence is observed. Assessment: Proper dishwashing procedures are essential in a restaurant. Restaurants use a 3-part sink, a ware washing machine, or a combination for cleaning dishes, pots, pans, and utensils. The sink may or may not need to be set up at all times. If set up, observe that employees are finishing all three steps in the cleaning process and in the correct order. They are allowed to presoak pots and pans in the 3 compartment sink before washing in the dish machine. If the dish machine is not functioning, a 3 comp sink should be set up. Take a photo of the finding. Picklists: • Compartments are not properly labeled Wash-Rinse-Sanitize in order from right • to left or left to right • Failure to complete all three steps (wash rinse, sanitize) in washing dishes, utensils • The 3-part sink is not set up in the correct order (wash-rinse-sanitize) • The rinse sink (empty vs. full) is not being used according to client specifications • 3 comp sink not set up where ware washing machine is not functioning • The 3-part sink basins are not large enough to submerge and properly clean equipment
6.7.2 Sanitizer test kits/strips available Threshold: Cite if one occurrence is observed. Assessment: Ask the manager or an employee for test strips/kits for 3-part sink and ware washing machine, if applicable. Test strips must be available even if an automatic sanitizer dispensing unit is present, because the calibration must be verified and sinks and sanitizer buckets must be checked. Test strips must be accessible to employees for regular use during operating hours. If test strips are not stored near the dish machine and/or 3-compartment sink, employees must know where they are kept and have access. Picklists: • Test strips are not available or accessible • Incorrect test strips available • Only damaged test strips available
6.7.3 Service items intended for guest use air dried before stacking Threshold: Randomly check 5 stacks of clean guest-facing service items (plates, bowls, cups, utensils, etc.). If 3 or more are found wet, cite. Assessment: Clean service items must be allowed to completely air dry before stacking and putting away. Picklist: • Moisture exists between plates • Moisture exists between bowls • Moisture exists between cups • Moisture exists between utensils
6.7.3a Prep equipment/utensils air-dried before stacking Threshold: Randomly check 5 stacks of clean prep items. If 3 or more are found wet, cite. Assessment: Clean prep items/utensils must be allowed to completely air dry before stacking and putting away. Picklist: • Moisture exists between stacked food Lexans • Moisture exists between stacked pots/pans/utensils
6.8.1 Wiping cloths used and stored properly Threshold: Cite if two or more wiping cloths are not stored in sanitizer. Cite for any one other occurrence. Assessment: There are a variety of uses for wiping cloths in the food service facility. Cloths with different purposes have different requirements in order to prevent possible contamination of surfaces and equipment. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: • Maintained dry • Used for no other purpose Cloths in-use for wiping counters and other equipment surfaces shall be: • Held between uses in a chemical sanitizer solution at the required concentration. • Laundered daily (unless disposable cloths are used). Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. The cloths used to wipe down counters, clean spills, etc. must be rinsed in sanitizing solution prior to the first use and replaced or stored in sanitizer between uses. Spray bottles of sanitizer solution are acceptable for use. Most often the spray bottles are used in dining areas and on clean-in-place equipment. The area to be sanitized should be clear of all utensils and food before spraying solution. Remember that although surfaces are being wiped with sanitizer, they must be properly cleaned (washed) and sanitized at least every 4 hours during regular use. Also, surfaces that have excessive debris cannot be effectively cleaned with sanitizer alone. Picklists: • Cloths used for raw animal foods are not kept separate from other cloths • A wet wiping cloth used for surface cleaning is used to wipe edges of plates is service • An unsanitary dry towel is used • Sponges used in place of towels • Wiping cloths are not stored in sanitizer solution • Sanitizer solution and/or wiping cloths have food debris and/or visible soil
6.8.2 Sanitizer buckets are at the proper concentration Threshold: Cite if two occurrences are observed. Assessment: At the beginning of the audit, when calibrating thermometers, demonstrate the proper method of testing sanitizer concentration The sanitizing solution should be drawn from the sanitizing compartment of the 3-part sink or from a calibrated dispenser to assure proper concentration. The sanitizer concentration should be checked upon set up and at least every two hours (more frequently during time of high use) to monitor its effectiveness. Check every bucket you observe for concentration. If multiple buckets are at improper concentration, dispense solution (if automatic) and check to see if the problem’s root cause is at the dispenser. If so, advise manager to call their Ecolab representative. If not auto-dispensed, ask the manager how they are preparing their buckets. If they are not filling a sink basin and dipping but rather pouring sanitizer directly into buckets this may be the root cause. Include the product and PPM in your notes Picklists: • Sanitizer solution in bucket is not at proper concentration • Sanitizer dispenser is not dispensing at the proper concentration
6.9.1 All non-food contact surfaces are clean and in good repair Threshold: Cite a violation if 2 or more items are found unclean/poor repair. Assessment: Non-food contact surfaces must be properly designed to allow for ease in cleaning and to facilitate maintenance; they should be corrosion-resistant, nonabsorbent and smooth. These surfaces should be kept free of dust and dirt accumulation. Examples include door handles, sprayers, shelving, interior of microwaves, ovens, etc. Take a photo of the finding. Picklists: • Non-food contact surfaces are not properly constructed • Non-food contact surfaces are heavily scratched, rusted or in otherwise poor repair • Non-food contact surfaces are not cleaned regularly as seen by the build-up of dust and debris • Shelves are heavily rusted/dirty or not in good repair
6.9.2 Floors, walls, and ceilings are cleanable, clean, and in good repair Threshold: Cite a violation for one or more obvious issues. Assessment: • Floors, walls, ceilings, and attached equipment must be constructed with, and covered by, materials that are smooth and easily cleanable. • They must be cleaned of debris and any other build-up as often as necessary. Try to differentiate between “today’s dirt” vs. “old dirt”. Neglected cleaning will result in dried and accumulated soil and debris and sites of potential microbial growth. • Use a flashlight to examine these surface including under equipment and shelving. • Regularly inspect floors, walls and ceilings, and attached equipment for good repair and cleanliness: o Include coving and baseboards in your inspection o Confirm all ceiling tiles are in place o Look for any signs of leakage or staining in ceiling tiles o Look for cracks or openings in the walls o Include all floors, walls, ceilings, and attached equipment in general cleaning to remove dirt, dust and other debris • Advise manager to regularly move equipment for complete cleaning accessibility and inspection Take a photo of the finding. Picklists: • Floors are not maintained clean • Floors not in good repair • Walls are not maintained clean • Walls are not in good repair • Ceilings and attached equipment are not maintained clean • Ceilings and attached equipment are not in good repair • Coving/baseboards are not maintained clean • Coving/baseboards are not in good repair • Floors, walls, and/or ceilings are not cleanable
6.9.4 All gaskets on refrigeration are clean and in good repair Threshold: Cite if one occurrence is observed. Assessment: Gaskets on refrigerator and freezer units must be intact and clean to ensure that product is being held at the proper temperature and free from contamination. Take a photo of the finding. Picklists: • Gaskets are torn or damaged • Gaskets have build-up of dirt or debris
6.9.5 All lighting sources are properly shielded in areas where food, service utensils and equipment are stored or prepared and lighting is adequate Threshold: Cite if one occurrence is observed. Assessment: Light bulbs must be shielded, coated, or otherwise shatter-resistant where there is exposed food, clean equipment, utensils, linens, and/or unwrapped single-use/service items. This includes bar and buffet areas, as well. Generally LED bulbs are shatter-resistant. Exception: According to FDA Food Code standards, shielded, coated, or otherwise shatter- resistant bulbs need not be used in areas used only for storing food in unopened packages, if: 1. The integrity of the packages cannot be affected by broken glass falling onto them; and 2. The packages are capable of being cleaned of debris from broken bulbs before the packages are opened Picklists: • Light bulbs are not protected and present a contamination risk to food or food supplies • Burnt out bulbs • Inadequate lighting is present for safe and adequate performance of food safety • and cleaning activities
6.9.6 Trash receptacles back of house are not overflowing Threshold: Cite if one occurrence is observed. Assessment: Trash receptacles should not be observed overflowing Picklist: • Trash receptacles are overflowing
6.9.7 Dumpster/grease storage area is regularly cleaned and free of excess debris. Dumpster plug is in place, lids are kept closed, and dumpster/lid are in good repair. Grease storage container is in good repair. Threshold: Cite if one occurrence is observed. Assessment: The dumpster/grease area must be thoroughly cleaned at a frequency that minimizes the development of odors and attraction/harborage of pests. The plug is removed during cleaning and then put back in place. The area must also be maintained free of unnecessary items. Some restaurants may not be responsible for their dumpster/grease area. standard is that the dumpster/grease area is clean, free of excess debris and the dumpster plug is in place regardless of who is responsible for this area. Receptacles should be maintained closed to prevent harborage of insects and rodents. Containers should be in good condition to prevent leakage and pest activity. Dumpster/grease containers and lids should be in good repair. If the restaurant shares a dumpster with another company/facility, it is still the responsibility of the unit to maintain clean facilities. The Health Department will cite for unclean conditions as long as the restaurant is using these facilities, regardless of how many other businesses also use them. The best plan of action to take if cleanliness is an issue is to have the Managing Partner discuss it with the landlord or leasing company to resolve the problem. Picklists: • Dumpster/grease storage area not properly cleaned; debris present • Dumpster/grease lids are not in good repair • Dumpster plug is not in place • Garbage containers are not in good repair or cracked/broken so they will not contain the garbage and make the container hard to clean • The improper storage of garbage results in attracting insects/rodents • Dumpster lid is left open • Grease storage container in poor repair

Section 7: Time/Temperature Control for Safety

7.1.1 Raw animal foods cooked to proper internal cooking temperature Threshold: Cite if one occurrence is observed. Assessment: Take product temperatures as food items come off/out of the cooking device to determine if they meet the proper internal cooking temperatures based on the ingredients of the food. Be sure that you have identified the correct temperature standard and that your thermometer is calibrated. Check one product from multiple cooking stations (i.e. oven, fryers, etc.) that are in use if possible. If available, take a total of 3 cooking temperatures. If active cooking is not occurring during evaluation, it is not necessary to request employees to cook product. Include the product name, device, temperature and root cause in your notes. Exception: Do not check temperatures of items that are ordered raw or undercooked per consumer advisory if applicable. Picklist: • Ingredient was not cooked to the proper temperature based on the ingredient type
7.2.1 Reheated product for hot holding reaches a minimum of 165°F Threshold: Cite if one occurrence is observed. Assessment: The internal cooking temperature of cooked foods that are being reheated for hot holding must be ..165° F. Any product that is below temperature should be placed back in the device and reheated until proper temperatures are met. Include name of product and temperature. Exception: This does not apply for items being reheated for immediate service. Picklist: • Foods are reheated <165°F
7.2.2 Reheating, for hot holding, is performed rapidly (Items are in temperature danger zone for less than 2 hours). Threshold: Cite if one occurrence is observed. Assessment: Reheating must be performed using equipment designed for cooking; hot holding equipment may not heat the item rapidly enough to prevent excessive bacterial growth. Some equipment has settings for heating and hot holding. If you observe items being reheated, evaluate if they are reheated rapidly and in the proper equipment. Ask about reheating times or check timers. If you do not observe any items being reheated for service, mark the question as acceptable. Include name of product and temperature. Picklists: • Foods are found being reheated in hot holding equipment • Foods are observed talking longer than 2 hours to reheat
7.3.1 TCS foods .. 70°F within 2 hours of cooling .. Threshold: Cite if one occurrence is observed. Assessment: If the restaurant has foods that have been cooked and have been actively cooling for at least 2 hours, take a temperature of the product. The product must be at < 70°F. You may find that the restaurant does not document the cooling process. Ask the manager the time that the product began cooling to determine the appropriate temperature. Include product name and temperature. Picklist: • Items in active cooling were > 70°F after 2 hours of cooling
7.3.4 Proper Cooling Methods in Use Threshold: Cite if one occurrence is observed. Assessment: Proper methods should be followed for cooling previously cooked items. Observe methods used to chill products being held for later use to ensure that the product will cool to the proper temperature in an appropriate amount of time. Proper methods for cooling include: • The use of portioning and shallow containers helps to expose more product (surface area) to cold air. • Ice baths, ice wands, frequent stirring, and ice as an ingredient will assist in meeting the timeline requirements for rapid cooling. • Blast chillers are equipment designed for rapid chilling. Take a photo of the finding. Picklist: • Acceptable cooling techniques are not being used
7.4.1 Items in hot holding ..140°F Threshold: Cite if one occurrence is observed. Assessment: Take one TCS product temperature in each hot holding device. It should be at or above 140ºF. Include device name, product and temperature in notes for out of spec items. Exception: Roasts are not evaluated in this section. They are evaluated under 7.4.2. Picklist: • Hot item is being held ..140°F
7.4.3 Hot holding equipment properly functioning Threshold: Cite if one occurrence is observed. Assessment: All equipment designed and intended to maintain TCS foods at ..140° F, must be functioning properly if food is being held in the unit. This question should only be cited if 7.4.1 is cited. Picklists: • Hot holding equipment not functioning properly to maintain temperature of TCS products at ..140° F • Facility is aware that a hot holding device is not functioning but is continuing to use it to hold TCS products
7.5.1 TCS foods held in cold holding .. 41°F Threshold: Cite if one occurrence is observed. Assessment: Take one product temperature from each device. If it is > 41° F, ask the manager if the product was prepared within the last four hours. If “yes”, coach to time mark these items but do not cite a finding. If “no”, cite the finding and take two more temperatures as well as the ambient air temperature. Try to determine the root cause of the issue. Work with the manager to determine what is causing the temperature(s) to be too high. Is the ambient temperature of the device above normal? Ask questions about the product: when was it prepared? Were ingredients prechilled? Is the pan over-full? Please follow the prompted questions and include the product name, suspected root cause for temperature deviation, and device name/type. Include device name, product and temperature in notes for out of spec items, as well as suspected root cause for any temperatures out of compliance Exception: Do not cite if the product was prepared within the last four hours. Be sure the foods you are temping are not items in the process of cooling or thawing, as these are evaluated in Q7.3.1-7.3.4 and Q7.9.1 respectively. Picklist: • Any TCS food in cold holding is > 41° F
7.5.2 Frozen foods held solidly frozen Threshold: Cite if one occurrence is observed. Assessment: Frozen foods in storage must be frozen solid. Touch a sampling of product to verify that it is solid. Perform a visual check for signs of freeze/thaw and temperature abuse such as large ice crystals or water stains. Include product name for items out of spec Picklists: • Any TCS food in the freezer is found unfrozen or partially thawed • Evidence of temperature abuse is observed
7.5.3 Cold holding equipment other than the walk-in cooler properly functioning and adequate in capacity Threshold: Cite if one occurrence is observed. Assessment: This question should only be cited if 7.5.1 is cited. All equipment designed and intended to maintain TCS foods at ..41° F, must be functioning properly if food is being held in the unit. If TCS foods have been removed from malfunctioning equipment, do not cite a violation. Walk-in coolers malfunctioning cite under 7.5.4. Picklists: • Cold-holding equipment not properly functioning • Cold-holding equipment overstocked
7.5.4 Walk-in refrigerator is working AUTO FAIL Threshold: Cite if one occurrence is observed. Assessment: This question should only be cited if 7.5.1 is cited and the root cause is that the walk-in refrigerator is not working. If a cold holding finding is cited in 7.5.1, determine the root cause. To determine root cause, take 2 additional product temperatures. These additional product temperatures should be of a protein (chicken, seafood, or ground meat). If any product temperatures are > 50°F, and it is determined that the walk-in cooler is broken, cite. This will be an auto-fail. Picklist: • Walk-in refrigerator is broken and products are > 50°F
7.6.1 Products are time and date labeled when time is used as a public health control Threshold: Cite if one occurrence is observed. Assessment: When time only is used as a public health control, TCS products must be labeled with time that it was removed from temperature control, and the time that it will expire and must be discarded. Picklist: • Products are not being time monitored when taken out of temperature control, or a time when they’ll expire
7.6.2 Products are expired when time is used as a public health control Threshold: Cite if one occurrence is observed. Assessment: Check all items that are being controlled by time only as a public health control. If any are expired per the label (more than 4 hours), cite. Picklist: • Any product is found out of temperature control for more than 4 hours
7.6.3 Written procedures available for time used as a control Threshold: Cite for one occurrence observed. Assessment: Facilities that utilize time as a public health control must provide written procedures that are maintained onsite and are available upon request. Local Health Departments vary in their requirements and acceptance of Time as a Control. The document is available on BBI portal. These procedures must specify how the facility complies with the following requirements: If time is used as the public health control for up to a maximum of 4 hours: • The food shall have an initial temperature of 41º F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; • The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; • The food shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; and • The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Picklist: • Unit cannot produce any written procedures for time used as a control
7.7.1 Prepared and ready to eat potentially hazardous foods, being held for more than 24 hours, are properly date marked with both preparation and expiration dates Threshold: Cite if one occurrence is observed. Assessment: All refrigerated, prepared, and ready-to-eat potentially hazardous foods that are no longer in their original containers/packaging and are going to be held for more than 24 hours must be labeled with the preparation date and expiration date. Only applies to TCS foods. Picklist: • Prepared, thawing, or ready-to-eat foods no longer in their original packaging are not dated with preparation and expiration dates and/or time by which they must be served or discarded
7.7.2 Commercially prepared, refrigerated food in its original container properly dated when opened Threshold: Cite if one occurrence is observed. Assessment: Opened commercially prepared, potentially hazardous food in its original container must be clearly marked to indicate the date that the food was opened. The product can be used for 7 days from the open date, after which time it is considered expired. • The day the food is opened or prepared counts as DAY 1 • The date marked as the expiration date may not exceed the manufacturer’s use-by date Picklist: • Open commercially prepared, refrigerated food in its original container not dated when opened
7.7.3 No expired potentially hazardous products present Threshold: Cite if one occurrence is observed. Assessment: Look at the expiration dates and holding times marked on a sample of thawing, prepared, and ready-to-eat cold potentially hazardous items to see if they have passed their expiration date. If they are past their expiration date, but not more than 7 days past their preparation date, coach that this is a quality control concern. If the product is observed to be greater than 7 days past the expiration date, cite a finding. Also look at potentially hazardous foods in their original containers (milk, sour cream etc.). If they are past the manufacturer’s date or greater than 7 days from when they were opened, they are considered expired. If expiration times are not present and the manager cannot validate expiration date/time, the product will be assumed to be expired. Picklists: • Items are present more than 7 days from the preparation date or open date written on them • Items are missing holding times and manager cannot validate that product has not gone past expiration date/time
7.8.1 Accurate food thermometer present Threshold: Cite if one occurrence is observed. Assessment: Every restaurant must have at least one working and calibrated thermometer to be used for checking temperatures. Thermocouple types or probes with digital read-outs are acceptable. If a thermometer is available, it must be checked for proper calibration at the beginning of the evaluation when the specialist’s thermometers are checked for calibration in ice water slush to 32°F. To be considered in calibration, it must be ± 2°F from 32°F. Thermometers must be readily available and not buried in a drawer. Picklists: • Food thermometer not present • Food thermometer not readily available • Food thermometer not calibrated • Food thermometer in poor repair
7.9.1 Items properly thawed/slacked Threshold: Cite if one occurrence is observed. Assessment: Frozen items should preferably be moved from the freezer to a refrigerator ahead of time for proper thawing. Unless prohibited by a client, foods may also be thawed using the following methods: • Completely submerged, under running water .. 70° F • In the microwave, but only for small items to be cooked immediately Picklists: • Foods are thawing at room temperature • Thawing items are in standing water (at any temperature) • Thawing items are in running water > 70° F and no ice is added • Thawed in microwave but not cooked immediately
7.10.1 All refrigerators have functioning thermometers within reasonable range Threshold: Cite if one occurrence is observed. Assessment: Refrigeration units should be equipped with working thermometers. A thermometer in or on a unit should be within +/- 2 degrees of product temperature to ensure that the units are being properly monitored. BBI’s expectation is that all coolers have internal thermometers. Check that there is an internal thermometer in any walk-in coolers and spot check any 2 reach-in refrigerators. Picklists: • Walk-in refrigerator does not have internal thermometer • Walk-in refrigerator has an internal thermometer that is not properly calibrated • Walk-in refrigerator has a thermometer that is not properly placed to capture an accurate reading of unit temperatures • Reach-in refrigerator does not have internal thermometer • Reach-in refrigerator has an internal thermometer that is not properly calibrated • Reach-in refrigerator has a thermometer that is not properly placed to capture an accurate reading of unit temperature

Section 8: Chemicals

8.1.1 Only chemicals on approved list are present in facility Threshold: Cite if one occurrence is observed. Assessment: primarily Ecolab chemicals. If chemicals are present in the restaurants that are not on the approved chemicals list, cite a violation. There are some specific chemicals that are not Ecolab chemicals. Please confirm with MOD. Picklist: • A chemical is present in the facility that is not approved
8.1.2 Safety Data Sheets (SDS) available for all chemicals Threshold: Check that the MSDS are present for a sample of 3 chemicals. If any unapproved chemicals are found, include these in the random sampling. Cite if one occurrence is observed. Assessment: MSDS must be available at the unit for all chemicals. Food service establishments require chemicals for cleaning and maintenance and must be equipped with the information for proper handling and treatment in case of an accident. Some BBI restaurants may have access to MSDS sheets through the BBI Portal. Exceptions: If the MSDS is not found in the book, but can be accessed electronically, do not cite. Picklists: • MSDS sheets are missing for any of the chemicals in the unit • MSDS sheets are not readily available to employees
8.2.1 Chemicals properly labeled and stored Threshold: Cite if one occurrence is observed. Assessment: Chemicals stored in the original container must have a legible manufacturer’s label. Chemicals in working containers must be labeled with the common name of the material (i.e. Sanitizer). Any chemicals that are not labeled (except for hand soap and silverware pre-soak tubs), improperly labeled or the label is not legible enough for team members to read will be cited. Take a photo of the finding. Chemicals must be stored: • Below food and food products, or • At least 12 inches distance from food and food packaging when on the same shelf. • Chemicals stored at the mop sink or below food in storage areas would be acceptable. • Sanitizer buckets should be placed away from or below food preparation/service counters. • If spray bottles are present, they must be used away from food and clean food contact surfaces. • Liquid soap and hand sanitizer dispensers should be mounted over the hand washing sink only, and not where they may drip on food or food contact surfaces. • If there are pest control chemicals or paint supplies present, they should also be stored separately or with other cleaning chemicals. Picklists: • Not labeled • Improperly labeled • Label not legible • Chemicals stored uncapped or uncovered • Chemicals stored outside of BOH chemical storage area • Chemicals are stored over food, food packaging, food preparation areas, prep sinks, or 3-compartment sink • Chemicals are not stored . 1 foot from food, food packaging, and food preparation equipment/ surfaces (when on the same shelf) • Chemicals are not stored . 3 feet from sources of heat or flame • Liquid soap or hand sanitizer dispensers are mounted over a prep or 3-compartment sink • Other
8.2.3 Pesticides applied by approved personnel only Threshold: Cite if one occurrence is observed. Assessment: If you observe pesticides in the facility, ask the manager who applies them. Only licensed pest control operators (PCO) should apply pesticides. Documentation must be available. Exception: An employee may apply pesticides if under the direct written supervision of the PCO. Picklists: • Anyone other than the PCO applies pesticides without written direction to do so • Professional pesticide on premise without written instructions from PCO • Consumer pesticides (not approved for use in food establishment) are present
8.2.5 Rodent bait is contained in a covered, tamper-resistant bait station Threshold: Cite if one occurrence is observed. Assessment: Open bait stations may result in the spillage of the poison being used and make it easier for pests to transport the potentially toxic bait throughout the establishment. As a result, the bait may end up on food-contact surfaces and ultimately in the food being prepared or served. Any instance of open bait will be cited. Picklist: • Poisonous rodent bait found in open bait stations

Section 10: Insects, Rodents & Animals

10.1.2 No pest infestation observed-AUTO FAIL Threshold: Cite if one occurrence is observed. Assessment: Storage areas, floor drains, and areas around doors and windows should be inspected for signs of pest activity. Use your flashlight in these areas. If you observe any of the below, • Cockroaches: 1 or more cockroaches (alive or dead) or cockroach droppings • Rodents: One or more rodents in food prep area (alive or dead), chewed bags, or rodent droppings • Flies: major fly infestation in food prep area • Fruit flies: major fruit fly infestation in food prep area If a finding is cited, ask the manager on duty if they have notified their pest provider prior to your visit and if a corrective action plan is in place. A verbal “yes” or “no” is sufficient. Select the picklist that corresponds with their response in addition to the picklist for the finding cited. Contact PCO immediately Picklists: • 1 or more live cockroach(es) • 1 or more dead cockroach(es) • Cockroach droppings • Rodent(s) in food prep area • Chewed bags • Rodent droppings • Major fly infestation in food prep area • Major fruit fly infestation in food prep area • Unit has notified pest provider prior to visit and a corrective action plan is in place • Unit has not notified pest provider prior to visit and/or a corrective action plan is not in place
10.1.3 Insect control devices installed to prevent contamination Threshold: Cite if one occurrence is observed. Assessment: Insect control devices that electrocute or stun flying insects must be properly designed to retain the insect within the device. Insect lights that attract insects with glue boards inside are acceptable. Glue strips are also acceptable. All devices must be installed so that they do not pose a contamination hazard. They should be placed away from food prep/service areas, utensils, and other food contact surfaces so that insects or insect parts will not fall into food, packaging, utensils or equipment and food contact surfaces and so insects are not attracted toward food-related areas. Dead or trapped insects must be removed from control devices at a frequency that prevents their accumulation, decomposition, or the attraction of additional pests. Picklists: • Insect control devices are not designed to retain the insect within the device • Insect control devices are installed over food prep or food storage areas • Insect control devices are placed in areas where dead insects may fall from the device onto food, packaging, utensils or equipment and food contact surfaces • Insect control devices are not emptied of dead or trapped insects frequently enough to prevent accumulation
10.2.1 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions Threshold: Cite if one occurrence is observed. Assessment: The facility should be free of pest entryways such as open doors or windows, ill-fitting doors, and holes in the walls/ceiling. Look around doorways and other openings for gaps that allow in light or are about the size of a pencil. Any gaps this size or larger can be a potential entryway for pests. Ensure the door is fully closed prior to marking this item. Take a photo of the finding. Picklists: • Windows are open without screens • Windows or door screens are not well sealed or securely in place or are damaged • Doors are left propped open when not in use for an active delivery • Gaps exist around entryways, pipes, ductwork, etc. • Ceiling tiles are missing • Cracks or missing tiles in walls are present • Air curtain is non-operational

Section 11: Facility

11.1.1 No sewage backed-up into facility-AUTO FAIL Threshold: Cite if one occurrence is observed. Assessment: If you observe what appears to be sewage back-up from a floor drain, notify the manager to make sure it is indeed a backup, and not just a clogged drain. • If it is a clogged drain that the manager is able to correct, do not give a finding. • If it is a sewage back-up, the manager should contact appropriate offices. Picklist: • Sewage backup is observed
11.2.1 Hot and cold water available at handwashing sinks Threshold: Cite if one occurrence is observed. Assessment: All handwashing sinks which do not have a mixing valve should be tested for the presence of hot and cold water. Any single sink that does not have cold or hot water will be cited. Exceptions: Sinks with mixing valves should be tested for hot water only. If hot water is not available at all handwashing sinks, cite under 11.2.2. Picklists: • BOH bathroom sink(s) without cold water • Prep line handsink(s) without cold water • Guest bathroom sink(s) without hot water • BOH bathroom sink(s) without hot water • Prep line handsink(s) without hot water
11.2.2 Hot water is available at facility-AUTO FAIL Threshold: Only evaluate if open for business. Cite if one occurrence is observed. Assessment: Hot water at the 3 compartment sink, prep sink or other utility sinks must reach 110°F. Hot water at hand sinks should be 100°F. To test, take the water temperature at all sinks. Picklists: • Water of ..100° F not present at all handwashing sinks • Water of ..110° F not present at utility sinks • There is no hot water in the facility • There is no water service to the unit
11.2.3 Back flow prevention or air gap present at all food related sinks and beverage dispensers Threshold: Cite if one occurrence is observed. Assessment: All clean water systems should be protected against the possible re-entry of contaminated water. • An air gap (no specific amount of space; just a gap) or the appropriate backflow prevention should be installed between the plumbing fixture and the flood rim at the mop sink, 3-part sink, vegetable prep sinks, beverage dispensers, and ice machines. • The faucet at a mop sink should have an installed backflow prevention device (i.e. vacuum breaker) to protect the fixture should an attached hose fall below the rim of the basin. The device is not needed if a hose cannot be attached, because an air gap already exists between the bottom of the faucet and the top of the sink. • The hose from ice machines that flows into a floor drain should have an air gap. • If the food prep sink or 3-compartment sink has a spray hose, release the hose from the clip and let it hang freely to see if there is an air gap between the hose and the flood rim of the sink. • At sinks, only look at back-flow prevention from the faucet to the sink, not from the sink drain to the floor drain. Picklists: • Backflow device or air gaps are not present at 3-part sink • Backflow device or air gaps are not present at food prep sinks • Backflow device or air gaps are not present at ice machines • The sprayer hose in the 3-part sink falls below the rim of the sink • Backflow device or air gaps are not attached to any beverage dispenser attached to a water line
11.3.1 All toilets are functional or marked as “out of order” if not functional. At least one functioning toilet available at facility Threshold: Cite if one occurrence is observed. Assessment: Flush all toilets and urinals. If a toilet/urinal does not flush, ask the manager to try to resolve the problem with a plunger. If unable to be fixed, the plumbing is considered inoperable. At least one toilet per facility must be functional. Picklists: • Any toilet or urinal does not flush completely when the handle is pushed and is not marked “Out of Order” • No functioning toilets at facility
11.4.1 All plumbing in good repair Threshold: Cite if one occurrence is observed. Assessment: This includes pipes, sinks, restroom fixtures and faucets which must be in good repair for proper functioning. Picklists: • Plumbing has leaks • Plumbing not in good repair • Restroom fixtures are not in good repair • Plumbing has other evidence of contamination
11.5.1 Employee clothing and personal items are properly stored Threshold: Cite if one occurrence is observed. Assessment: All clothing and personal items must be stored separately from food, food contact surfaces, and single-use items. All instances of personal items being stored improperly (such as in employee restrooms) should be clearly documented in notes. This applies to uniforms that are laundered by the restaurant. Picklist: • Employee clothing and personal belongings are improperly stored in food storage or food prep areas
11.5.2 Maintenance tools (mops, brooms and similar items) are properly stored Threshold: Cite if one occurrence is observed. Assessment: Cleaning tools and similar items such as mops, brooms, buckets, etc. must be stored to prevent contamination of food, food contact surfaces, and single-use items. Picklists: • Mops are not stored properly to allow proper drying • Maintenance tools are not stored in a way to prevent contamination • Maintenance tools are not stored in an orderly fashion
11.5.3 Electricity is available throughout the facility-AUTO FAIL Threshold: Cite if one occurrence is observed. Assessment: If the restaurant has no functioning electricity or areas of the restaurant are without electricity, cite. This will be an auto-fail. Picklist: • No electricity throughout facility

Section 12: Workplace Safety

12.1.3 All employees are wearing slip resistant shoes and the treads are in good condition Threshold: Randomly check 2 FOH and 2 BOH employees. Cite if one occurrence is observed. Assessment: Randomly check 2 FOH and 2 BOH employees to see that they are wearing slip resistant shoes. Ask them to show you the bottom or their shoes so that their tread can be viewed. If treads are worn, cite. Picklists: • FOH employee not wearing slip resistant shoes • BOH employee not wearing slip resistant shoes • FOH employee with poor tread on slip resistant shoes • BOH employee with poor tread on slip resistant shoes

Additional Observations

Supplementary Recomendations

Select date
Add signature

QAR 2017

Go digital today!

Convert your paper checklists into digital forms

Section 1: Demonstration of Knowledge

Section 2: Employee Health

Section 3: Good Hygienic Practices

Section 4: Preventing Contamination by Hands

Section 5: Approved Source

Section 6: Protection from Contamination

Section 7: Time/Temperature Control for Safety

Section 8: Chemicals

Section 10: Insects, Rodents & Animals

Section 11: Facility

Section 12: Workplace Safety

Additional Observations

Supplementary Recomendations

Related checklists

QAR 2017

Free QAR 2017 Checklist

Go digital today!

Convert your paper checklists into digital forms

Section 1: Demonstration of Knowledge

Section 2: Employee Health

Section 3: Good Hygienic Practices

Section 4: Preventing Contamination by Hands

Section 5: Approved Source

Section 6: Protection from Contamination

Section 7: Time/Temperature Control for Safety

Section 8: Chemicals

Section 10: Insects, Rodents & Animals

Section 11: Facility

Section 12: Workplace Safety

Additional Observations

Supplementary Recomendations

Related checklists