Quality Assurance Critical Checklist

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FRONT LINE

Dipper Well / Shake Station

• Sufficient water running with scoop in clean dipper well

  Yes

  No

  N/A

• Spindle Clean, water cup procedures followed

  Yes

  No

  N/A

Coffee Machines

• Coffee temperature less than or equal to 200 F

  Yes

  No

  N/A

Front Line Cooler

• Product temperature less than or equal to 41 F

  Yes

  No

  N/A

• PHF products not out of date (within shelf-life)

  Yes

  No

  N/A

Beverage Stations

• Approved ice scoop stored in sanitary manner, not damaged

  Yes

  No

  N/A

• Lid on beverage bar ice bin

  Yes

  No

  N/A

• Drink nozzles, tea nozzles clean

  Yes

  No

  N/A

• No cup or other unapproved utensils being used to scoop ice

  Yes

  No

  N/A

• Inside of ice chute clean / no mold

  Yes

  No

  N/A

• Interior ice bin clean at drive thru

  Yes

  No

  N/A

BACK LINE

Frozen Meat Bin

• Product hard frozen

  Yes

  No

  N/A

PHF Hot Holding

• PHF temperature greater than or equal to 135 F

  Yes

  No

  N/A

Reach-in Coolers

• Product temperatures less than or equal to 41 F

  Yes

  No

  N/A

Reach-in Freezers

• Product hard frozen

  Yes

  No

  N/A

Chicken Tenders Station

• Egg wash temperature less than or equal to 41 F

  Yes

  No

  N/A

• Raw chicken temperature less than or equal to 41 F

  Yes

  No

  N/A

Red Burrito Hot Holding

• Beans, Ground Beef, Steak, Chicken greater than or equal to 135 F

  Yes

  No

  N/A

Red Burrito Cold Holding

• Grated Cheese, Fresh Salsa less than or equal to 41 F

  Yes

  No

  N/A

Tempered / Prepped Foods

• PHF product used is not out of date / Produce tagged 4 hours

  Yes

  No

  N/A

BREAKFAST

Breakfast Products - Temps

• Cook temp of Sausage greater than or equal to 160 F

  Yes

  No

  N/A

• Cooked PHF holding temps greater than or equal to 135 F

  Yes

  No

  N/A

• Cold holding PHF less than or equal to 41 F

  Yes

  No

  N/A

FRY STATION

Fry Station

• Minimum cook temperature achieved PHF Raw Products

  Yes

  No

  N/A

• Product hold temperature / overshelf greater than or equal to 135 F

  Yes

  No

  N/A

FOOD PREP / STORAGE

Wash Sinks

• Sinks set-up properly when washing dishes (wash, rinse, sanitize)

  Yes

  No

  N/A

Hand Sinks

• Hand sink is easily accessible and used ONLY for hand washing

  Yes

  No

  N/A

• Paper towels present

  Yes

  No

  N/A

• Soap present

  Yes

  No

  N/A

Prep Sinks / Tables - Usage

• Prepping food on table / sink properly cleaned / sanitized

  Yes

  No

  N/A

• Prep sink used ONLY for food prep

  Yes

  No

  N/A

Hand Washing / Hygiene

• Hands washed when changing duties

  Yes

  No

  N/A

• Hands washed between glove changes

  Yes

  No

  N/A

• Proper hand washing - using soap, hot water, single use towel and washing for 20 seconds

  Yes

  No

  N/A

Disposable Gloves / Band-Aids

• Disposable gloves worn when HANDLING READY-TO-EAT FOOD

  Yes

  No

  N/A

• Disposable gloves and band aids present in unit

  Yes

  No

  N/A

• If a Band-Aid is worn on a hand a disposable glove is also worn

  Yes

  No

  N/A

• Disposable gloves changed when contaminated

  Yes

  No

  N/A

Smallwares

• Utensils and pans stored clean

  Yes

  No

  N/A

• Knives stored properly and clean, holder clean

  Yes

  No

  N/A

• Knife blade in good repair -no cracks / chips

  Yes

  No

  N/A

• Cutting boards cleaned / stored properly

  Yes

  No

  N/A

• Cambro pans in good condition, not cracked or chipped

  Yes

  No

  N/A

Produce Slicer / Dicer

• Equipment stored clean - no food debris or build-up

  Yes

  No

  N/A

• Dicer block in good repair - no missing pieces

  Yes

  No

  N/A

• Cutting blade in good repair - no chips in the cutting edge

  Yes

  No

  N/A

Ice Machine

• Lid liner in good condition (no open cracks)

  Yes

  No

  N/A

• Ice machine interior is clean and free of rust / mold

  Yes

  No

  N/A

• Food items not stored in ice

  Yes

  No

  N/A

• Scoop, ice buckets, used for ice only, clean and in good repair (no cracks / chips)

  Yes

  No

  N/A

• Approved scoop / bucket properly stored (not stacked together)

  Yes

  No

  N/A

REFRIGERATED STORAGE

Walk-in Cooler

• Product temperature less than or equal to 41 F

  Yes

  No

  N/A

• PHF product not out of date (within shelf life)

  Yes

  No

  N/A

FROZEN STORAGE

Walk-in Freezer

• Product hard frozen

  Yes

  No

  N/A

• PHF product not out of date (within shelf life)

  Yes

  No

  N/A

CHARBROILER

Charbroiler Raw Product Temps

• Raw beef products achieve minimum temp of 160 F

  Yes

  No

  N/A

• Raw Cod fish achieve minimum temp of 155 F

  Yes

  No

  N/A

Charbroiler Condition

• Reverberator screen not burned through / no loose wires

  Yes

  No

  N/A

RESTROOMS

Restrooms Supplies / Operation

• Soap present

  Yes

  No

  N/A

• Paper towels / operating hand dryer present

  Yes

  No

  N/A

Toilets / Fixtures

• Functional toilet in the unit

  Yes

  No

  N/A

GENERAL SANITATION

Pests

• No Roaches / Flies / Rodents / pests evident

  Yes

  No

  N/A

Chemicals

• No unapproved pesticides being used in the restaurant

  Yes

  No

  N/A

• Chemicals labeled properly (spray bottles & sanitizer buckets)

  Yes

  No

  N/A

• Chemicals not stored in containers that are used for food

  Yes

  No

  N/A

• Chemicals not stored above or beside food / single service items

  Yes

  No

  N/A

• Chemicals not stored at or above prep sink / clean side of 3-compartment sink

  Yes

  No

  N/A

• Magnasol / baking soda (captivate) not stored nest to or below chemicals

  Yes

  No

  N/A

Sanitizer Availability & Usage

• Quat sanitizer concentration between 200 and 400 ppm

  Yes

  No

  N/A

• Sanitizer available at backline and chicken station

  Yes

  No

  N/A

• Food prep surfaces clean (no build-up / accumulation)

  Yes

  No

  N/A

QA Temperature Forms

• No more than 5 days incomplete in the last 30 day period

  Yes

  No

  N/A

• No days missing in the last 30 day period

  Yes

  No

  N/A

• A working thermometer in the unit to temp products

  Yes

  No

  N/A

Employee Food / Drinks

• No employee food / drinks in work area

  Yes

  No

  N/A

Facility Water Temperatures

• Hand washing sink / restroom water temperature greater than or equal to 100 F

  Yes

  No

  N/A

• Dishwashing sink water temperature greater than or equal to 120 F

  Yes

  No

  N/A

Contamination Hazards

• No adulterated product (physical hazard)

  Yes

  No

  N/A

• No contamination from improper tong / scoop usage / storage

  Yes

  No

  N/A

• Tongs used to handle cooked meats

  Yes

  No

  N/A

• Food products stored to prevent contamination

  Yes

  No

  N/A

• District Manager

  Sign

• Manager on Duty / Person in Charge

  Sign

• Select date

  Date