R2 CORE Audit - 2018 - Food Safety (FSCC)

Information

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

Food Safety Compliance Check - Significant

INSTRUCTIONS: Each sub-section has a series of "yes" or "no" questions below it. If answer to question is "yes" turn button to "on" position, button will turn green to indicate a positive response. If answer to question is "no" then leave button in "off" position. If you can answer "yes" to all questions in a sub-section then you can mark that sub-section as "Safe". Any question answered as "No" will result in that sub-section being scored as "At Risk" The individual buttons in each sub-section are not scored. In order for the sub-section to be scored correctly each sub-section must be marked as "Safe" or "At Risk". Sub-sections that contain a significant issue are marked with (s) at the beginning of each sub-section.

FSCC RESULTS - Scoring Methodology Each FSCC evaluation will result in one of two ratings for a restaurant: "At Standard" - A passing score, however some opportunities may be cited for the restaurant to improve. - 9 or fewer total deviations - No significant deviation "At Standard w/ Success Plan" -10-14 total deviations "Underperforming" - Results in additional follow up (including a CORE reevaluation) & may require immediate closure for remediation, depending on the nature & severity of the deviations cited. - 15 or more total deviations - 1 or more significant deviations

RESTAURANT EMERGENCIES: The following situations are considered Restaurant Emergencies and require the restaurant to be closed until corrected: 1) No running potable water and no alternative source available 2) No hot water (if it can't be restored within 1 hour) 3) Sewage in any part of the restaurant 4) No electricity to provide temperature control 5) No working toilet 6) Pest Infestation 7) No hand soap available Note: (s) indicates a SIGNIFICANT ISSUE requiring immediate action Call QA Hotline for clarity @ 1.800.767.5147

SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

2.1 (s) Team member must NOT be expiencing symptoms of communicable diseases.
There is evidence of team members experiencing symptoms of communicable diseases. This would include but not limited to: -Sneezing or coughing excessively -Sore Throat w/ fever - Vomiting or nausea - Diarrhea or loose stools, light colored feces, dark colored urine - Jaundice - Exposed, infected or weeping pustular cuts or lesions on the face. neck, scalp arms or hands, which cannot be adequately covered with a blue bandage, and could possibly cause cross-contamination.
2.3.1 (s) Gloves & blue or brightly colored (non flesh colored) bandages are available in the restaurant and used correctly.
(s) All Food handling Team Member with bandaged hand are wearing gloves (if none mark yes for compliant)
2.4.1 (s) Proper hand washing procedures followed
Team member observed washing hands before handling food or touching a food contact surface after performing any of the following: - Handling raw animal foods - Handling unwashed produce - Taking breaks - Handling money - Exiting the restroom and then re-entering BOH - Arriving at work - Coughing, sneezing, or using disposable tissue - Cleaning tasks - After tobacco use, eating or drinking
Team Member observed washing hands before putting on or changing gloves
Team Member observed washing hands after touching face, hair, computer, phone or clothing before moving to a direct food handling task or touching a food contact surface
Gloves not observed being removed and re-used
No observations of hands being "washed" with gloves on
Team members observed using anit-bacterial soap during hand washing process
Team Members observed rinsing hands after washing
Team Members observed drying hands with paper towel after rinsing
Team Member observed using sanitizer after drying hands
Team members NOT observed washing hands at a non-handwash sink
2.5.1 (s) Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs
There is a hand wash sink in the BOH
Prep sink, 3 comp sink and/or wait station sink are NOT being used as a hand wash sink

SECTION 3: APPROVED SOURCE

3.1 (s) Only approved ingredients or food evident
The restaurant is only using approved ingredients, products, or drinks
Ingredient, product or drinks are only from approved supplier

SECTION 4: PROTECTION FROM CONTAMINATION

4.3.1 (s) Cross contamination, or conditions that could lead to cross contamination must not be present
Utensils, smallwares, or food contact surfaces that came into contact with raw animal food or unwashed produce and are cleaned and sanitized before touching cooked, ready-to-eat foods, or food contact surfaces. - Activate button if NO raw animal products are present in restaurant
Scissors, can openers, bag openers or thermometer probes that came into contact with raw animal food are cleaned and sanitized before touching cooked, ready-to-eat foods or food contact surfaces - Activate button if NO raw animal product is present in restaurant
Whole produce is rinsed before being sliced diced or otherwise prepared for use
Team Members handling raw animal foods are NOT wearing a visibly soiled apron or uniform did not keep it away from or prevent it from touching ready-to-eat product - Activate button if NO raw animal products are present in restaurant
Ready-to-eat or cooked food does NOT come into contact with raw animal food (fresh or frozen) - Activate button if NO raw animal product is present in restaurant
Ready-to-eat or cooked food did NOT come into contact with unwashed produce
Raw animal foods are NOT stored above ready-to-eat products
Unwashed produce is NOT stored above ready-to-eat products
Ice bin used only for ice, food or drink observed in ice bin
Team member NOT using a cup as an ice scoop
Food kept free of any non-food foreign object (e.g. hair, plastic, bandages, fingernails, glass metal, condensation, etc.).
Food and packaging are free from chemical contamination
Containers previously used for chemicals are NOT being used for food storage.
Returned food is NOT placed with other food to be served to other customers.
If sneezing or coughing on food is observed, food was discarded

SECTION 5: CLEANING AND SANITATION

5.1.1 (s) Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available
For dishwashers or 3 compartment sink that use chemical sanitizer to sanitize, sanitizer must be in use
For dishwasher sanitzation, water temperature is sufficient to heat the surface of utensils being washed to 160 degrees (Commercial Dishwashing Machines, not typical in most TB) - Activate button if NO commercial dishwasher is present
For 3 compartment sinks that use hot water to sanitize, water temperature must exceed 171 degrees (typically only used in emergency situations where chemical sanitizer is not available) - Activate button if chemical sanitizer is available in restaurant
5.3.1 (s) Wiping cloths used and stored properly in a sanitizer bucket with correct concentration
Sanitized wiping cloths used for cleaning consumer contact or food prep areas are kept separate from those used for raw poultry, meat, or seafood preparation

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

6.1 (s) Thermometers in use are calibrated
Thermometer is available, in good working order, and calibrated when presented to FSC specialist
Calibrated thermometer is being used to monitor products and equipment as required
Laser or infrared thermometers are NOT in use
Thermometer is accurate within 2 degrees
Ice is available to calibrate thermometer
6.2.1 (s) Cold Time/Temperature Controlled for Safety (TCS) Foods must be held less than or equal to 40 degrees
All cold ingredients held above 40 degrees are discarded within the documented 4 hour time
All cold ingredients or products are held less than or equal to 46 degrees and have a documented 4 hour hold time
Any cold foods received from distributor during FSCC evaluation at temperatures above 40 degrees were properly rejected and NOT received -Activate button if NO deliveries were received during evaluation
6.3.1 (s) Hot Time/Temperature Controlled for Safety (TCS) Foods bust be held greater than or equal to 140 degrees
Any hot products held below 140 degrees were discarded within the documented 4 hour time
Hot ingredient or products are held greater than or equal to 135 degrees and within a documented 4 hour hold time
6.4 (s) Foods must be cooked or heated to the proper internal temperature
Products are cooked, rehydrated, heated, or rethermalized to required temperature to ensure food safety.
- All items must be cooked according to procedures following the right time and using the right equipment. - Check temperatures of cooked product according to Answer System. First bag of each ingredient must be checked. If ingredient is not greater than 165 degrees, follow carryover procedure instructions to heat. At same time, rethermalize any remaining bags for 5 minutes - Do NOT take temperature by folding the bag over the thermometer probe.
6.5.1 (s) Time/Temperature Controlled for Safety (TCS) Foods (i.e. potato bites, hash browns, pizza sold by the slice) using only time for food safety must have documented procedures and be within four hour hold time.
Documented procedures are available when using time instead of temperature for food safety
Hold times are properly labeled
Hold time does not exceed 2 hours for Potato Bites - Potato bites are held by temperature when held in 208 cabinet - Potato bites should be labeled immediately after frying and before putting it on the line
Hold time does not exceed 30 minutes for hash browns -Activate button if NO Hash browns are present at time of evaluation (after 11:00am only)
LJS batter has a hold time of 40 minutes and must be monitored by electronic timer or label - Activate button for any stores WITHOUT a LJS dual brand
6.6.1 (s) Ingredients and products must be held correctly, within hold times or expiration date, rotated properly, and labeled correctly.
TCS ingredients, packaged goods or date-marked foods are NOT observed past their expiration date
All TCS items have an expiration date
6.7.1 (s) Spoiled foods or ingredients are not in use and not for sale
No food is spoiled and is being served or in use
All spoiled items being returned are segregated and marked 'Do Not Use" - Activate button If NO spoiled items are present in restaurant
Ingredients are NOT leaking, swollen, rusted or have severely dented cans, or cans dented at the seam are NOT being served or in use.
6.9 (s) Carryover procedures are followed
Hot carryover is stored at less than 1 in depth in approved container
All Par-cooked food is cooled using proper procedure
Par-cooked foods are properly labeled
Team is only carrying over ingredients which are permitted for carry over - Permitted items: Beans, Beef, Chicken, Nacho Cheese, Red Sauce, Pizza Sauce - Non permitted items: Rice, Black Beans, Shredded Chicken, Chili, any breakfast items
Team is marking expiration date and time on carryover containers
Carryover ingredient temperatures are less than or equal to 40 degrees
All carryover items are reheated to a minimum internal temperature of 165 degrees
6.10 (s) Restaurant has electric power
Restaurant is not operating without power or power equipment to provide temperature control

SECTION 9: PEST CONTROL AND PREVENTION

9.1.1 (s) Pest activity not present
Presence of: -Rodents: Any live or dead rodents outside of traps, 2 or more live or dead rodents inside of traps; gnawed product or packaging, over 25 droppings being noted in two different areas of the restaurant; evidence of breeding or nesting materials or rub marks. - Flies: More than 9 flies; maggots anywhere in the facility - Roaches: Any live roach anywhere in the facility. - Insects: Any insects or pests residing in food (i.e. ants, weevils, moths, etc.)

SECTION 10: SEWAGE AND PLUMBING

10.1 (s) Hot water greater than or equal to 120 degrees is available in the kitchen as measured at any sink providing hot water other than a hand wash sink
Hot running water is available in the kitchen and temperature of water is greater than or equal to 120 degrees
- Hot water must be restored within 1 hour in order to not be classified as a restaurant emergency resulting in the restaurant being closed down until hot water can be restored.
10.3 (s) Minimum of one functioning toilet available in the facility
Functioning toilet available for use
10.5.1 (s) Mop sink, grease and sink traps or drains are not clogged and functioning properly
No sewage present in any part of the restaurant
10.6 (s) Water is from an approved source
Water is only from approved source
Where testing is conducted, well water passes contamination test.
The restaurant is NOT operating without water

Food Safety Compliance Check - Non Significant

INSTRUCTIONS: Each sub-section has a series of "yes" or "no" questions below it. If answer to question is "yes" turn button to "on" position, button will turn green to indicate a positive response. If answer to question is "no" then leave button in "off" position. If you can answer "yes" to all questions in a sub-section then you can mark that sub-section as "Safe". Any question answered as "No" will result in that sub-section being scored as "At Risk" The individual buttons in each sub-section are not scored. In order for the sub-section to be scored correctly each sub-section must be marked as "Safe" or "At Risk". Sub-sections that contain a significant issue are marked with (s) at the beginning of each sub-section.

FSCC RESULTS - Scoring Methodology Each FSCC evaluation will result in one of two ratings for a restaurant: "At Standard" - A passing score, however some opportunities may be cited for the restaurant to improve. - 14 or fewer total deviations - No significant deviation "Underperforming" - Results in additional follow up (including a CORE reevaluation) & may require immediate closure for remediation, depending on the nature & severity of the deviations cited. - 15 or more total deviations - 1 or more significant deviations

RESTAURANT EMERGENCIES: The following situations are considered Restaurant Emergencies and require the restaurant to be closed until corrected: 1) No running potable water and no alternative source available 2) No hot water (if it can't be restored within 1 hour) 3) Sewage in any part of the restaurant 4) No electricity to provide temperature control 5) No working toilet 6) Pest Infestation 7) No hand soap available Note: (s) indicates a SIGNIFICANT ISSUE requiring immediate action Call QA Hotline for clarity @ 1.800.767.5147

SECTION 1: REQUIRED DOCUMENTATION

1.1 The most recent health department inspection report is available, and evidence is available that corrective actions against any Health Authority critical non-conformance has been completed.
Current Health Inspection Report on file
Evidence of corrective actions against any Health Authority critical non-conformance completed
1.2 At least 1 manager must have Food Protection Manager Certification certificate on file withing 3 years of issue date. Restaurant team must have appropriate food safety certification on file where required by regulation.
Certification as required by brand
Certificate is available
Certificate is NOT expired
1.3 Current Taco Bell approved Daily Restaurant Safety Checklist (DRSC) must be completed and retained.
Using current and approved version of the DRSC
Completed properly
Is DSRC readily availble
30 days worth of files available for review
Falsification or "Dry Lab" is NOT evident
Corrective actions noted for any non-compliant items
1.4 Current Taco Bell approved Weekly Pest Walk must be completed and retained
Using the current and approve version of Weekly Pest Walk
Completed properly
Is Pest Walk readily available
Are 30 days available for review
Falsification or "Dry Lab" is NOT evident
Corrective actions are noted for non-compliance itmes
1.5 Team member food safety training records are available and current
Records are available
Records are up to date
No missing records
Falsification or "Dry Lab" is NOT evident
1.6 Taco Bell or Business Unit team member Employee Health Standard is posted visibly for employees.
Poster is visibly posted

SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

2.2 Team Members meet grooming and personal hygiene standards
Team member clean and does NOT have offensive odor
Hands and fingernails are clean
All Team members have a hat or visor, all employees with visor also have a hairnet. All team members that require a hairnet to effectively restrain hair when in BOH have a hairnet.
Facial hair meets policy and health regulations
Jewelry meets policy and health regulations
No watches or other jewelry on arms or hands present when performing food handling duties
No religious or medical bracelets worn on arms or hands
No evidence of eating, drinking, chewing gum, or tobacco use observed in BOH that are not designated as a break area
2.3.2 Gloves & blue or brightly colored (non flesh colored) bandages are available in the restaurant and used correctly.
All Non-food handling Team Member with bandaged hand are wearing gloves
Gloves are available
Blue or brightly colored bandages are available
No incorrectly colored bandages are available in restaurant
All sealed packages of gloves are properly stored and not exposed to possible contamination
No observations of ready-to-eat foods being handled without gloves
No unapproved gloves found in use
All blue bandages are used when necessary
All hands with acrylic nails or finger nail polish are covered by a glove when handling food
2.4.2 Proper hand washing procedures followed
BOH hand sinks are properly stocked with disposable paper towels, anti-bacterial soap, and hand sanitizer
If hands-free sink is not available, a paper towel is used to turn off faucet after properly washing hands
Hands are washed for a minimum of 20 seconds
Note: It is acceptable to move from a non-food handling task to another non-food handling task without washing hands.
2.5.2 Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs
No evidence of other activities performed at the hand washing sink (food debris, ice, utensils, etc.)
Hand washing sink is readily available (e.g. trash cans cannot block access to hand wash sink)
Hand washing sinks are working properly, clean and have no leaks
Hand washing signs are posted at hand wash sinks at in restroom
There is a hands-free washing sink in restaurants where employees handle raw animal product
Caulking or sealant around sink is in good condition with no evidence of mold

SECTION 3: APPROVED SOURCE

3.2 Only approved equipment and smallwares in use
All equipment or smallwares in use are approved by QA for use in this restaurant

SECTION 4: PROTECTION FROM CONTAMINATION

4.1 Food and packaging are properly stored and in good condition; damaged or donated products are segregated; team member food/medication is segregated
Food and packaging are NOT stored in a moist or dirty location
Food is NOT stored in an exterior storage shed
Stored food and packaging is NOT exposed to splash, dust, chemical contamination, or other contamination
Team Member food is NOT stored with restaurant food
Team Member medication is properly labeled and stored seperately
Food or packaging is NOT stored in restroom or garbage areas
Packaged frozen raw animal foods are NOT touching packaged ready-to-eat foods
Refrigerated raw animal foods are NOT stored closer than 12 inches from ready-to-eat foods
Equipment, packaging, and ingredients are stored at least 6 inches off the floor
Non-ready-to-eat products or ingredients are held in the correct container and covered as appropriate
Open bags or products are properly stored in the walk-in
Packages do NOT have holes or tears, or evidence of temperature abuse
Damaged ingredients are stored separately and marked "DO NOT USE"
All food for donation programs is properly covered
Food for donation program is properly segregated
Food for donation program is packaged per outlined procedures
4.2 Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air-dried, in good repair, and held properly when in use
In-use utensils are placed in ready-to-eat foods with handles up
In-use utensils are placed on clean area of table or equipment
In-use utensils or dispensers for ready-to-eat foods are cleaned and sanitized at least every 4 hours
All bulk ingredient scoops have a handle and handle is not in contact with the product
Utensils are NOT chipped, cracked, broken, or heavily rusted.
Cutting boards are NOT heavily scratched or stained
Items are NOT stored in unclean or dirty containers (thawing guacamole, eggs, etc.)
Water is NOT evident on stored utensils or equipment
4.3.2 Cross contamination, or conditions that could lead to cross contamination must not be present
Utensils, smallwares, or food contact surfaces that are dirty but did NOT come into contact with raw animal food or unwashed produce are properly cleaned and sanitized before touching cooked, ready-to-eat, or food contact surfaces
Scissors, can openers, bag openers, or thermometer probes that are dirty but did NOT come into contact with raw animal food are properly cleaned and sanitized before touching cooked, ready-to-eat foods, or food contact surfaces
Aprons contaminated with raw animal foods were removed or replaced, before touching cooked, ready-to-eat foods
Containers holding ready-to-eat foods are completely covered when not in use
For raw animal foods (General): -The cooler, cabinet, or other equipment that holds raw foods must NOT have build-up or debris on handles -Cooking and frying basket handles, and fryers (including timers) are wiped down with appropriate clean, sanitized wiping cloth after raw animal food is dropped in fryer or placed in oven, etc.
Food prep is conducted in the prep sink or other approved alternative
Unpackaged products, ingredients or packaging is placed in or on clean and sanitized surfaces or containers
Personal items (e.g. jackets, phones, keys, etc.) are NOT stored with food, packaging, or on food contact surfaces
Single service or single use items are NOT re-used (includes single-use items such as cups, plastic ware or plates, etc.)
For beverage handling -When re-filling drinks, team members must remove straw and lid -Cold beverages are served by the base -Hot beverages are served by the handle

SECTION 5: CLEANING AND SANITATION

5.1.2 Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available
Soap is readily available
Water temperature during dishwasher cycle is at least 120 degrees
3 sink method is setup correctly
The wash/rinse/sanitize sequence is properly set up
Proper scrape/wash/rinse/sanitize and air dry method of cleaning is being used
Fill line is marked on sanitizer sink
Chlorine sanitizer strength is between is between 50-100PPM - Activate button if NOT using chlorine in restaurant
-Dip the chlorine sanitzer test strip into the solution and quickly remove it. - Blot the test strip with paper towel immediately. - Compar the test strip color with the color chart on the test strip holder. - The target color is 100PPM
The QUAT sanitizer strength is at the concentration listed on the product label (200 PPM)
- Hold Quaternary test strip in solution for 10 seconds - Do NOT put strip in surface foam if present - Do NOT shake test strip - The target test strip color is 200PPM. - Do NOT blot - Sanitize water must be between 65 and 75 degrees to get an accurate reading. If necessary, fill 1/6 pan with sanitizer to reach proper temp and then test. - Middle sink should be empty Ensure proper sanitizer strips are available and they are the correct type to use with the appropriate sanitizer.
Test strips are readily available and in usable condition
5.2 Equipment is properly cleaned and free of excess debris, buildup
Food debris or build-up is NOT present on equipment - Walk-In -Reach-In -Heated cabinets - Fryers - Microwaves - Ovens - Proofers - Grills - Melters
Dairy or dessert machine is sanitized per procedure
Drink machine or drink nozzles do NOT have build-up or mold
Ice chute or ice bin is NOT moldy or dirty
5.3.2 Wiping cloths used and stored properly in a sanitizer bucket with correct concentration
Sanitizer buckets or spray bottles are at the proper strength and are set up
Wiping cloths (service and food service) are stored in sanitizing solution when not in use
Wiping cloths (blue and yellow towels) are used according to Taco Bell procedure
- Ensure all towels are stored in buckets, not on the counter, equipment, or hanging over the edge of the sanitizer bucket - Ensure blue towels are used for all food contact surfaces - Ensure yellow towels are used for all non-food contact surfaces - Ensure Paper towels are used to clean restrooms, windows, trash cans and fryers - Yellow towels are required to be discarded at the end of the day.
5.4 Cleaning supplies (e.g. mops, mop bucket, etc.) must be available and stored clean
Cleaning supplies are available
Cleaning supplies are NOT stored improperly or in wrong location
Cleaning supplies are NOT stored dirty
Dirty water is NOT left in mop buckets
Cleaning equipment (e.g. mop, mop head, broom) is in usable condition. - Usable condition means functioning as designed, without defect or need of replacement because of wear
5.5 Non-food contact surfaces are clean and in good repair
Non-food contact surfaces do NOT have debris, build-up or excess water
Storage shelves for non-food contact surfaces or packaged goods are clean and in good repair
Shleving units are rust-free
NO Food debris or build-up on racking or storage shelves that are used to store utensils and small wares (or other food contact surfaces)
5.6 Floors, walls and ceilings are clean, cleanable and in good repair
Floors do NOT have debris, build-up or excess water
Walls do NOT have debris or build-up
Grout or tiles are not missing, or grout is worn away and has potential for water accumulation
Light fixtures are NOT dirty
Floors, walls and ceiling are in good repair (e.g. hold, damaged or missing floor tiles, damaged walls or ceilings, or missing ceiling panels)
5.7 Vents and exhaust hoods are clean and in good repair
Vents and exhaust hoods do NOT have debris, rust, mold, build-up and are in good repair -Includes all vents and hoods (BOH, FOH, restrooms, etc.)
5.8 Gaskets on refrigeration/freezer units, ice machines, hot holding units, or any other equipment that has gaskets are clean and in good repair
Gaskets in equipment such as reach-in, ice machine, walk-in, freezer, hot holding cabinets and make table are NOT dirty or in need of replacement
5.9 Lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared
All light sources are shielded and NOT damaged - Note: if not shielded, coated bulbs must be used
5.10 Trash receptacles are of sufficient availability, capacity, cleaned and properly maintained
Trash receptacles are readily available
Trash receptacle is in restroom, and covered trash receptacle is available in women's restroom
Trash receptacles do NOT have excess debris, build-up (interior or exterior of receptacle)
Trash receptacles are NOT overflowing
Trash receptacle is NOT leaking
All trash receptacles have a liner in place
5.11 Dumpster area is free of debris and odor, maintained clean and in good repair
Dumpster area is free of food debris and trash that is attractive to pests
Grease disposal is clean and covered
The gates and dumpster lids/doors are closed and no visible trash is showing
Dumpster is clean and neat and does NOT have an offensive odor
Old equipment is NOT stored in the dumpster area
Recycle bin (if present) is clean

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

6.2.2 Cold Time/Temperature Controlled for Safety (TCS) Foods must be held less than or equal to 40 degrees
All cold ingredients or products are held less than or equal to 40 degrees BUT are held less than or equal to 46 degrees AND are within a documented 4 hour hold time.
6.3.2 Hot Time/Temperature Controlled for Safety (TCS) Foods bust be held greater than or equal to 140 degrees
Hot ingredients or products are not held greater than or equal to 140 degrees BUT are held greater than or equal to 135 degrees and are within a documented 4 hour hold time
6.6 Ingredients and products must be held correctly, within hold times or expiration date, rotated properly, and labeled correctly
System in place to monitor prepped product hold times
Prepped products are held within hold times
Fresh production ingredients are NOT placed on top of older ingredients
Fresh chicken observed frozen by the restaurant
Packaged items that are opened or prepared Ready-To-Eat TCS Foods that should be Date Marked by the restaurant DOES have an expiration date.
Ingredients, packaged goods or date-marked food are NOT observed past their expiration date -Note: Ingredients are food in storage, not prepped products
A FIFO system is in place to ensure rotation with the oldest ingredients used first and the freshest ingredient used last
6.7.2 Spoiled foods or ingredients are not in use and not for sale
Stored food that is spoiled IS segregated and labeled "DO NOT USE"
6.8 Frozen foods are thawed correctly
Frozen foods are thawed per approved procedures
Frozen ingredients that are in the thawing process are marked with a ready and expiration date as required
Appropriate emergency thaw procedures are being followed for frozen ingredients
Frozen ingredients are thawed prior to use
7.1 Cold holding equipment and storage equipment temperature meets standard, is functioning properly, and needs no repairs
Cold holding equipment temperature meets standard: - Refrigeration unit has an air temperature of 33-40 degrees - Freezer unit has an air temperature between -10 and 10 degrees
Condensers, fan guards, and grills are in place and in good condition and do NOT have ice buildup
Cold storage equipment is in proper working order and does NOT have missing or broken parts
Temperature gauges and displays are functioning properly or have a working thermometer inside
Walk-In refrigeration has a self-closing door and functional air curtains
Freezer does not have significant ice buildup

SECTION 7: EQUIPMENT

7.2 Hot holding and storage equipment temperature meets standard, is functioning properly, and needs no repair
All hot holding or preparation equipment temperatures meet TB standard
Hot holding equipment is in proper working order and does not have missing or broken parts
Temperature gauges and displays are functioning properly or have a working thermometer inside
7.3 Three compartment sink, prep sink, dishwasher or powersoak sink is functioning properly and needs no repair
Sinks are in good repair
Dishwasher (if present) is working properly - Activate button if NO commercial dishwasher is present in restaurant
Hot water booster (if present) is working properly - Activate button if NO booster is present in restaurant
Sink stoppers, faucets and sprayers present are all working properly
Caulking or sealant around sink is in good repair with no evidence of mold
7.4 Other equipment in use is functioning properly and needs no repair
Other equipment is functioning properly with no missing or broken parts and no repairs are needed
7.5 Hot water is plumbed to hand wash sink and restroom sinks and must dispense hot water greater than or equal to 100 degrees
Water at hand wash sink is at specified temperature at or above 100 degrees (either mixed manually or through a mixing valve)

SECTION 8: CHEMICALS

8.1 Approved chemicals are properly labeled and stored, and handled correctly
-Use only Taco Bell approved chemicals - Do NOT store or use pest chemicals or herbicides such as insect spray, powders or bombs - Do NOT use items from home or purchased from the grocery store - Any chemical used in restaurant must have a Safety Data Sheet in the Hazard Communication Binder - Do NOT mix chemicals - Only use chemicals for intended purpose - If chemical Dispensing System is present, only use chemicals dispensed through system - Do NOT free pour chemicals at any time - All bottles, hand soap, hand sanitzer, and wiping cloth dispensers should have a proper label including spray bottles that are color coded - Keep chemicals in original container - Store chemicals on separate shelf below food, serving utensils, paper supply and packaging or on wire rack at least 1 foot away and 6 inches off the ground. - Never store chemicals in a food container - Food Release Spray (GIN# 10372; used for eggs) must be stored with food - Kay Release Agent (GIN# 51285; used for seasoning grills) must be stored with chemicals NOT food
Restaurant is NOT using any unapproved chemicals
All chemicals are used according to proper procedure
All chemicals are used at the proper strength
No food containers or food contact items (drink cups, utensils, etc.) or other improper items are NOT used to scoop chemicals
All chemicals are labeled
All chemicals are labeled properly
Sanitizer buckets are properly labeled
Chemicals are NOT stored on the same wire shelf as food with less than 12 inches between them or above food, packaging, single service items, food equipment or utensils
- Have a designated chemical storage place - Store chemicals away from food, packaging, smallwares, and utensils. If chemicals do touch food or packaging, discard immediatly
Chemicals are stored at least 12 in away when stored on the same wire racking shelf as food, packaging, or single service items
All chemicals are stored away from food contact surfaces, smallwares, and servicewares
Chemicals are NOT stored on the floor or not closed or covered properly
All flammable chemicals (e.g. solvents and alcohol based products such as hand sanitizer) are stored at least 3 feet away from water heater or any other heat source
Items such as dough liners, food release or magnesol (which are considered food contact items) are stored away from cleaning chemicals or supplies
Designated chemical storage area is evident
Unattended chemicals are not accessible to customers (e.g. customer accessible closet is not locked)
Sanitizer buckets are stored in appropriate location (stored below food or food prep areas)

SECTION 9: PEST CONTROL AND PREVENTION

9.1.2 Pest activity not present
No presence of any dead roaches
No presence of 25 or fewer rodent droppings
No presence of any objectionable pests indicative of poor store sanitation not scored above (e.g. birds, running ants, bats, or beetles)
9.2 Pest control devices evident and installed, maintained properly; service is evident and by an approved Pest Management Professional Vendor.
No missing interior traps, ceiling traps or exterior bait
Schematic map of trap and bait station locations is on file in the restaurant
Pest control devices are signed or initialed and dated on each PMP visit (or if bar coding used, documented in log book)
Pest management professional visits are occurring at the required frequency
Traps are located in proper position against walls or areas attractive to pests
Outside bait stations are functional
Fly paper or "visible" hanging glue boards are NOT in use
Snap traps are NOT being used
No unapproved fly traps being utilized
No unapproved pest management professional being used
No evidence that individual other than approved pest control operator is applying pesticides
9.3 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions, including outside storage sheds and landscaping
No doors or windows found propped open
No gaps evident under doors, or flashing missing
No standing water on the floor
Outside perimeter of restaurant does not have holes or cracks
Outside grounds, landscaping is maintained to prevent harborage

SECTION 10: SEWAGE AND PLUMBING

10.1.2 Hot water is greater than or equal to 120 degrees and is available in the kitchen as measured at any sink providing hot water other than a hand wash sink.
The temperature of the hot running water is between 110 and 119 degrees
10.2 Back flow prevention devices are present at every sink
Sink sprayer or hose does NOT hang lower than the sink
Water supply connection or sink faucet does have an air gap or back flow device installed (e.g. three compartment sink, ice machine, drink machines, mop sink, etc.)
10.4 Plumbing in good repair
No leaks observed in plumbing
10.5.2 Mop sink, grease and sink traps or drains are not clogged and functioning properly
Grease traps are free from offensive odor or chemical smell
Grease trap is in good condition, clear, and not clogged
Exterior drains are cleared, not stopped up or backed up with debris
Drains are functioning properly
NO drain covers are missing
Mop sink is NOT dirty or cluttered
Mop sink is NOT in need of repair

Summary

Food Safety Significant Deviations:
AT STANDARD - No significant deviations
UNDER-PERFORMING -1 or more significant deviations
Food Safety Deviations:
AT STANDARD - 14 or fewer total deviations
UNDER-PERFORMING -15 or more total deviations
Manager In Charge:
Auditor:

R2 CORE Audit - 2018 - Food Safety (FSCC)

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SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

SECTION 3: APPROVED SOURCE

SECTION 4: PROTECTION FROM CONTAMINATION

SECTION 5: CLEANING AND SANITATION

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

SECTION 9: PEST CONTROL AND PREVENTION

SECTION 10: SEWAGE AND PLUMBING

SECTION 1: REQUIRED DOCUMENTATION

SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

SECTION 3: APPROVED SOURCE

SECTION 4: PROTECTION FROM CONTAMINATION

SECTION 5: CLEANING AND SANITATION

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

SECTION 7: EQUIPMENT

SECTION 8: CHEMICALS

SECTION 9: PEST CONTROL AND PREVENTION

SECTION 10: SEWAGE AND PLUMBING

Related checklists

R2 CORE Audit - 2018 - Food Safety (FSCC)

Free R2 CORE Audit - 2018 - Food Safety (FSCC) Checklist

Go digital today!

Convert your paper checklists into digital forms

SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

SECTION 3: APPROVED SOURCE

SECTION 4: PROTECTION FROM CONTAMINATION

SECTION 5: CLEANING AND SANITATION

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

SECTION 9: PEST CONTROL AND PREVENTION

SECTION 10: SEWAGE AND PLUMBING

SECTION 1: REQUIRED DOCUMENTATION

SECTION 2: TEAM MEMBER HEALTH AND HYGIENE PRACTICES

SECTION 3: APPROVED SOURCE

SECTION 4: PROTECTION FROM CONTAMINATION

SECTION 5: CLEANING AND SANITATION

SECTION 6: PRODUCT PROCEDURES AND TIME-TEMPERATURE CONTROL

SECTION 7: EQUIPMENT

SECTION 8: CHEMICALS

SECTION 9: PEST CONTROL AND PREVENTION

SECTION 10: SEWAGE AND PLUMBING

Related checklists