Royale FSA 2017.1

• Royale FSA 2017.1.1

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager in Charge

Cooking, Heating & Holding Temps.

• Hot dog internal temp at 165 or higher (critical)

  Yes

  No

  N/A

• 12" hot dog temp

• 6" hot dog temperature

• Gravy at 165 or higher (critical)

  Yes

  No

  N/A

• Chili is at 165 or higher? (critical)

  Yes

  No

  N/A

• Fried product at 165 or higher (critical)

  Yes

  No

  N/A

• Chicken strip actual temperature

• Chicken strip actual temperature

• Other:

• Onion ring batter is less than 40

  Yes

  No

  N/A

• Walk-in freezer Temp is 0 (+\-10) & a thermometer is present. (critical)

  Yes

  No

  N/A

• Walk-in cooler is between 34 & 38 & a thermometer is present. (critical)

  Yes

  No

  N/A

• The grill/swamp freezer is 0 F (+\- 10) & a thermometer is present. <br><br>Swamp/grill freezer product is 10 F or less. (critical)

  Yes

  No

  N/A

• Chicken strip temperature

• Beef patty temperature

• Sausage patty temperature

• Swamp refrigerator temp is 34-38 F & a thermometer is present. <br><br>Swamp refrigerator protein temperature is 34-40 F. <br>(critical)

  Yes

  No

  N/A

• Protein product temperature

• Protein product temperature

• Dresser cabinet is 38 F or less & Dresser cabinet items are 40 F or less. (critical)<br><br>Thermometer is present?

  Yes

  No

  N/A

• Mayo temp

• Lettuce temperature

• Ranch temperature

• Tomato temperature

• Protein temperature

• Fountainette cabinet is 38 F or less & items at 40 F or less. Thermometer is present? (critical)

  Yes

  No

  N/A

• 50/50 mix temperature

• Strawberry temperature

• Temp of items held under heat lamp/warming draw are 165 F or higher. (critical)

  Yes

  No

  N/A

• Product temp in warming draw

• Product temp under heat lamp

• Fryer Temp is at 350 F (+\- 10)

  Yes

  No

  N/A

• Fryer #1 temperature

• Fryer #2 temperature

• Fryer #3 temperature

• Grill temp zones are correct. <br> 400 F (+\- 30) <br> 350 F (+\- 30)<br> 200 F (+\- 30)

  Yes

  No

  N/A

• The 400 zone temperature is

• The 350 zone temperature is

• The 200 zone temperature is

• Hot dog roller (cooking side-250) temperature is

• Hot dog roller (holding side 200) temperature is

• Daily temperature log is completed (critical)

  Yes

  No

  N/A

• Ice cream machine Temperature is between 34-38 F & a thermometer is present, and product is 40 F or less (critical)

  Yes

  No

  N/A

• Ice cream machine is working properly, clean, and sanitized.

  Yes

  No

  N/A

• Soft serve machine temperature

• Product temperature

Operational Procedures

• Correct grill Procedures (including grill timers) for all items. All products cooked to 165 F (critical)

  Yes

  No

  N/A

• 4oz meat patty temperature

• Jr meat patty temperature

• Grilled chicken temperature

• Sausage Temperature

• Correct dresser station Procedures used? (critical)

  Yes

  No

  N/A

• Proper 20/20 rule being followed. (critical)

  Yes

  No

  N/A

• Are clean towels being used and stored in sanitizer

  Yes

  No

  N/A

• Did you observe cross contamination?

  Yes

  No

  N/A

• Only approved product is used

  Yes

  No

  N/A

• Food properly tempered 34-40 F)

  Yes

  No

  N/A

• Product stored in walk-in & reach-in coolers and freezers are properly COVERED and dated.

  Yes

  No

  N/A

General Food Safety

• Sanitizer is at correct concentration and temperature. CHLORSAN and CITRUS DELIMER are present.

  Yes

  No

  N/A

• Sanitizer concentration and temperature

• Digital thermometer kit and probes are present and calibrated.

  Yes

  No

  N/A

• Dry food products are dated and rotated. Everything 6inches off the floor.

  Yes

  No

  N/A

• Use only approved chemicals

  Yes

  No

  N/A

• All chemicals are properly labeled and and stored away from paper and food.

  Yes

  No

  N/A

• Floors, drains, and baseboards are clean and in good condition.

  Yes

  No

  N/A

• Walls, doors, ceiling panels and vents are clean, in place, and in good repair.

  Yes

  No

  N/A

• Restrooms are clean, properly stocked with soap and sanitizer, towels, and trash can with a lid.

  Yes

  No

  N/A

• Trash can and dumpster area are clean, covered and free from debris.

  Yes

  No

  N/A

• Light fixtures are shielded or covered

  Yes

  No

  N/A

• 3-compartment sink is properly set up when being used.

  Yes

  No

  N/A

• All food contact surfaces must be cleaned and sanitized every 2 hrs

  Yes

  No

  N/A

• All equipment is NSF certified/commercial grade, clean, and in good condition.

  Yes

  No

  N/A

• All refrigerator and freezer units are in good working condition and clean

  Yes

  No

  N/A

• Utensils and storage containers are cleaned and in good condition and stored properly.

  Yes

  No

  N/A

• Soft drink and ice machines are free from soil and in good working order. Ice scoops are properly stored

  Yes

  No

  N/A

• Ice bucket is Clean sanitized and in good condition. Also stored off the floor

  Yes

  No

  N/A

Employee hygiene

• Hand sinks are properly stocked with hot water soap sanitizer towels and waste receptacles and handwashing signs

  Yes

  No

  N/A

• Everyone is wearing a clean uniform and hair is restrained

  Yes

  No

  N/A

• No jewelry worn by food handlers. No long fingernails. Colored bandages. No jewels or stones.

  Yes

  No

  N/A

• Our personal items properly stored including food and drink

  Yes

  No

  N/A

Pest control

• Is there visible signs of infestation

  Yes

  No

  N/A

• Pest control paperwork present

  Yes

  No

  N/A

• Add signature

  Sign