RTO & Food Safety ACO Audit

• Conducted on:

  Date

• Manager on site:

• PX:
  Address

8 RTO'S

• 8RTOS Poster and "Do Not Work if Sick" Posters visible at the restaurant entrances and manager station

  Yes

  No

  N/A

• 1. PRACTICE SOCIAL DISTANCING: All associates AND guest practicing social distancing as much as possible. (ONLY 10 guest in store at a time)

  Yes

  No

  N/A

• 2. DEEP CLEAN RESTAURANT: Associates are following proper sanitizing protocol for BOH, Lobby, Drink Station and Restrooms.

  Yes

  No

  N/A

• 3. WEAR FACE COVERING: All associates are wearing face mask correctly AND using (Panda provided face mask or solid color mask)

  Yes

  No

  N/A

• 4. WEAR GLOVES: All associates wearing gloves AND changing them when they change tasks

  Yes

  No

  N/A

• 5. WASH HANDS FREQUENTLY: Associates wash hands at least every 30 minutes

• 6. DO NOT SHARE EQUITPMENT: All equipment is being sanitized properly prior to being used (headsets, keyboards, phone)

  Yes

  No

  N/A

• 7. DO NOT WORK IF SICK: No associate working while sick

  Yes

  No

  N/A

• 8. QUESTIONS: Connect with associates to address any health and safety concernsx

  Yes

  No

  N/A

• All associate temperature is being taken and logged for at least 2 weeks

  Yes

  No

  N/A

HIGH VIOLATIONS

• 1.1 Hot Holding of PHF 60-120°F - Proper hot holding temperatures (Temp 3 entrees)

  Yes

  No

  N/A

• 1.2 Cold Holding of PHF 60-120°F - Proper hot holding temperatures (Temp 1 item in prep cooler and 1 item in walk-in cooler)

  Yes

  No

  N/A

• 2. Proper cooking time and temperature - Grilled chicken cooked to less than 165°F - Beef cooked to / seafood cooked to (Final temp 1 entrée)

  Yes

  No

  N/A

• 3. Proper reheating procedures for hot holding - In holding equipment - Not reaching 165°F (prepped) / 135°F for hot hold

  Yes

  No

  N/A

• 4. Proper cooling time and temperatures - Deep container - Covered container - Hot rice under cold rice - Not stirred - Rice out > 30 mins

  Yes

  No

  N/A

• 5. Adulterated food, Approved source, dry labbed

  Yes

  No

  N/A

• 6. Falsified log (Verify Temp log has been complete for last 7 days)

  Yes

  No

  N/A

• C. Induction Warmer Training - Were entree pans pressed down in the food warmer? - Is the entree seated with NO gap left between the pan and the warmer? - Is the controller power ON after an entree is placed on Induction Warmer? - Rotate food in the induction warmer? (answer: every 15 minutes)

  Yes

  No

  N/A

• 9. Rodents/Cockroaches - active - Mice or rats – Roaches

  Yes

  No

  N/A

• 10. Flies - touching food or food contact surfaces

  Yes

  No

  N/A

• 11.Sanitizing - dishsink - Sanitizer not available in restaurant

  Yes

  No

  N/A

• 12. No water / no hot water in the entire facility - No water - No hot water (temp hand sink and BOH prep sink/Dish washing compartments)

  Yes

  No

  N/A

• 13. Sewage back up (includes toilets, drains, sinks, etc) - Dishroom - Restroom - Line – Other

  Yes

  No

  N/A

• 14. Inoperable toilets for employees

  Yes

  No

  N/A

TOP 10 MEDIUM VIOLATION

• 1. Holding of PHF 42-59° F - Proper cold holding temperatures - RTE PHF (held > 24hrs) not date-marked - Temps verified by PIC w/ Panda thermometer

  Yes

  No

  N/A

• 2. Holding of PHF 121-139° F - Proper hot holding temperatures - RTE PHF (held > 24hrs) not date-marked - Temps verified by PIC w/ Panda thermometer - Temps verified by PIC w/ Panda thermometer

  Yes

  No

  N/A

• 3. Diligent preparation - Too much food being prepped - Food not being attended to in timely manner - Food placed in holding unit before cooling to < 41° F

  Yes

  No

  N/A

• 4. Improper Thawing - Room temperature - Not submerged in running water - Standing water

  Yes

  No

  N/A

• 5. Food Protected (containers) - Not covered in storage - Not labeled (non descript food) - Not elevated 6"

  Yes

  No

  N/A

• 6. Risk for contamination (preparation) - Produced not washed before prepared - Using equipment on a trash can - Food prepared in unapproved area - Prep sink not washed between uses - Scoop handle buried in food - Raw meat portioning spoon not stored in weigh bowl - Chicken not temped before removing from grill

  Yes

  No

  N/A

• 7. Handsinks not stocked - Soap dispenser empty - No towels

  Yes

  No

  N/A

• 8. Employee practices - Drink without lid and straw - Drink/food in undesignated place - Improper glove use - Washing hands in cold water - Eating, tasting or drinking observed

  Yes

  No

  N/A

• 9. Food contact surfaces - cleaned and sanitized - Blender - Can Opener - Chicken thermometer - Cutting board - Dicer - Food Processor - Food Processor blades - Ice bin - Ice maker - Knife/Holder - Mixer - Mixing bowls - Fan guards (w/ uncovered RTE food) - Food container - wet with residue / unclean - Utensils or wares in storage - Rice cabinet water not changed / cleaned daily - Scale - Slicer - Soda gun - Tea nozzle - Utensils/ Holder – Other

  Yes

  No

  N/A

• 10. Sanitizer is not 150-400 ppm (P.I.C verified) - Dish sink - No Test strips available - Sanitizer bucket (PIC checks FOH bucket and 3 compartment sink)

  Yes

  No

  N/A

• Yes

  No

  N/A