ROIP Food Safety Travel Path mckaren

• Conducted on

  Date

• Prepared by

• Location
  Address

1. Dining Room

• Introduce yourself to manager

  Yes

  No

  N/A

• Explain the purpose of the visit

  Yes

  No

  N/A

• Welcome them to walk with you (not require)

  Yes

  No

  N/A

• Inform them you will need some of their time for questions. etc

  Yes

  No

  N/A

2. Manager's Office

• Discuss Knowledge Check question

  Yes

  No

  N/A

1)without reference materials, what are the symptoms of when an employee cannon work? the manger must recall a minimum of the first three

• Vomiting

  Yes

  No

  N/A

• Diarrhea

  Yes

  No

  N/A

• Jaundice

  Yes

  No

  N/A

• A sore throat with fever

  Yes

  No

  N/A

• Has a lesion containing pus such as a boil or infected wound that is open or draining that is not properly covered or protected

  Yes

  No

  N/A

2) what are the reportable illnesses? Managers my reference materials, if available

• Salmonella

  Nontyphoidal

  Typhoid fever (caused by salmonella Typhi)

• Shigella

  yes

  no

• Hepatitis A Virus

  yes

  no

• Norovirus

  yes

  no

• E. Coli (Shiga toxin producing)

  yes

  no

3) when can an ill employee return to work?

• Yes

  No

  N/A

documentation

• Ask for and review documentation

  Yes

  No

  N/A

• Last 60 days of completed Daily Food Safety Checklists

  Yes

  No

  N/A

• Last two Monthly Food Safety Procedures Verification

  Yes

  No

  N/A

• Past Management Service Report

  Yes

  No

  N/A

• Procedures for non-food spill clean-up

  Yes

  No

  N/A

• ServSafe or equivalent certificates for all managers

  Pass

  Fail

  N/A

• Records or tracking for food safety training of all employees

  Yes

  No

  N/A

• The last Health Deportment Inspection Report

  Yes

  No

  N/A

• Request pyrometer

  Yes

  No

  N/A

• Ask about hourly hand washing procedures and when the next hand washing will begin

  Yes

  No

  N/A

• Ask about the process for cleaning UHC trays and utensils every four hours

  Yes

  No

  N/A

• Observe to ensure hand washing procedure is followed as described

  Yes

  No

  N/A

• Observe to ensure a process is followed as decried

  Yes

  No

  N/A

• Yes

  No

  N/A

3. Hand Sink Areas (check all hand sinks and towel buckets)

• Wash hands

  Yes

  No

  N/A

• Check supplies (check all hand wash sinks)

  Yes

  No

  N/A

• Check that warm water is available(check all hand wash sinks)

  Yes

  No

  N/A

• Hand sinks are easily accessible

  Yes

  No

  N/A

• Measure sanitizer concentration in all clean towel buckets

  Yes

  No

  N/A

4. Ice Machine Area

• Assess ice machine & transfer bucket

  Yes

  No

  N/A

• Check floor and drains for standing or pudding water

  Yes

  No

  N/A

• Verify pyrometer calibration

  Yes

  No

  N/A

5. Refrigerated Areas (check the two most frequently used reach-in refrigerators and freezers)

• Ensure freezers are operating properly and that items are solidly frizen

  Yes

  No

  N/A

• Check that refrigerated products are at or below a temperature of 40°F

  Yes

  No

  N/A

• Check that primary/secondary shelf lives are in code

  Yes

  No

  N/A

6. Prep Area/Grill/Fryer/Prep Table Area

• Assess employee behaviors (hand washing and glove use)

  Yes

  No

  N/A

• Chemicals stored away from food and packaging

  Yes

  No

  N/A

• Sanitized towels are not left sitting out on surfaces

  Yes

  No

  N/A

• Proper use of blue gloves and dedicated utensils used to prevent cross-contamination

  Yes

  No

  N/A

• Proper use of clea/white gloves

  Yes

  No

  N/A

• Check that all produce, cheese and melted butter at prep table is marked with secondary shelf life and is not expired

  Yes

  No

  N/A

• Check utensils and UHC trays for cleanliness and no build up and for condition (not cracked for damaged)

  Yes

  No

  N/A

• Check fryer baskets for loose wires

  Yes

  No

  N/A

• Check the internal temperature of 10:1, 4:1, buttermilk crispy tenders, Filet-o-fish, Round Egg and Breakfast Sausage/Breakfast Steak, with the shift manager taking at least one set of beef temperature (preferably 10:1)

  Yes

  No

  N/A

• It is not required to check every product in a protein category however if the restaurant cooks other products during your visit, evaluate the product temperature

  Yes

  No

  N/A

• Check under grills and fryers for build up or signs of pests

  Yes

  No

  N/A

• Manager know how to correctly complete food safety checks

  Yes

  No

  N/A

7. Back Sink Area

• Check for hot water 110°F or higher

  Yes

  No

  N/A

• Check that back sink functions with all required supplies

  Yes

  No

  N/A

• Measure sanitizer concentration of sanitizer solution at back sink

  Yes

  No

  N/A

• Check warewasher (if used) function and measure sanitizer concentration

  Yes

  No

  N/A

• Check function of soap and sanitizer dispensers

  Yes

  No

  N/A

• Floor, walls ceilings, and equipment in good repair

  Yes

  No

  N/A

• Check floors for pudding water, missing tiles and signs of pests

  Yes

  No

  N/A

8. back of restaurant (storage room & walk-ins)

• Evaluate walk-in refrigerator (take product temperature) and freezer (read air temperature)

  Yes

  No

  N/A

• Check to see if food is covered/wrapped and stored properly

  Yes

  No

  N/A

• Check primary and secondary shelf lives of products in walk-in refrigerator(focus on produce, fresh beef, and chicken tenders)

  Yes

  No

  N/A

• Check for any previously heated foods being saved

  Yes

  No

  N/A

• Check for approved food products and chemicals stored away from food packaging

  Yes

  No

  N/A

• Check for signs of pest infestation

  Yes

  No

  N/A

• Check water filters (If on Coke Program, mark yes)

  Yes

  No

  N/A

• Floors, walls, ceilings, and equipment in good repair

  Yes

  No

  N/A

Front counter/Self-serve beverage area

• Check towel buckets

  Yes

  No

  N/A

• Chemicals stored away from food

  Yes

  No

  N/A

• Ice chutes are clean with no build-up

  Yes

  No

  N/A

• Orange container with a lid and dedicated scoop used for nut containing mix-ins

  Yes

  No

  N/A

• The primary shelf life of milk and apples

  Yes

  No

  N/A

• Check under BIM machine for signs of build-up or pests

  Yes

  No

  N/A

10. Restrooms

• Check hand washing sinks (supplies and warm water)

  Yes

  No

  N/A

11. Exterior

• Check for signs of pest infestation

  Yes

  No

  N/A

• Check corral

  Yes

  No

  N/A

12. Manager's office

• complete form

  Yes

  No

  N/A

• Recap visit with 2-3 strengths, review overall with manager

  Yes

  No

  N/A