Title Page

  • Store #/Location

  • Conducted on

  • Prepared by

  • Manager In Charge

  • # Criticals (If more than 3, include total in notes)

  • 0.0.7 Is the Pest Control Report from a certified Pest Control Operation?

  • Picklist

  • 0.0.3 CRITICAL: Is a fully stocked biohazard kit available?

  • Picklist

  • 1.1.1 CRITICAL: 3 or 4 compartment sink is present and used properly

  • Picklist

  • 1.2.1 BOH area and fixtures clean including all floors, walls, counters, ceilings, lights, sink(s), storage, and lockers

  • Picklist

  • 1.3.1a BOH Refrigerators/Freezers clean and in good repair

  • Picklist

  • 1.3.1c CRITICAL: BOH Refrigerator/Freezers Air Temperature Meet Temperature Standards

  • Picklist

  • 1.5.1 Water filter is changed every six months

  • Picklist

  • 2.2.2 Baked goods case clean and baked good properly labeled

  • Picklist

  • 2.3.1 Store lobby is clean and acceptable temperature

  • Picklist

  • 2.3.3 Snacks area is clean, stocked and has proper signage

  • Picklist

  • 2.4.1b Cold case clean and in good repair (For SEE purposes, also assess if properly stocked)

  • Picklist

  • 2.4.1c CRITICAL: Cold case Air Temperature meets temperature standards

  • Picklist

  • 2.7.1 Freshness cue/cube clean and merchandised properly

  • Picklist

  • 2.8.1 Doors remain closed at all times

  • Picklist

  • 2.9.1 Guest (lobby) restrooms are clean and maintained

  • Picklist

  • 2.9.2 Team member (BOH) restrooms are clean and maintained

  • Picklist

  • 3.1.1 Store exterior area and furniture clean and in good repair

  • Picklist

  • 3.4.1 FOH area floors, walls, ceilings, counters are clean

  • Picklist

  • 3.4.2 All FOH/Blending Area fixtures are clean

  • Picklist

  • 3.5.1a Dipbox clean and in good repair

  • Picklist

  • 3.5.1c CRITICAL: Dipbox at proper temperature with no significant ice buildup (No more than 1/2 inch of buildup)

  • Picklist

  • 3.5.1d Dipwell clean and in good repair, water running

  • Picklist

  • 3.5.2b Blender jars, lids, base and enclosure are in good repair

  • Picklist

  • 3.5.2c CRITICAL: Blender jars, lids, base, and enclosures are clean

  • Picklist

  • 3.5.3b Multi-fruit juicer(s) are in good repair

  • Picklist

  • 3.5.3c CRITICAL: Multi-fruit juicer(s) clean

  • Picklist

  • 3.5.5b Citrus juicer clean and in good repair

  • Picklist

  • 3.5.6b Crathcos clean and in good repair

  • Picklist

  • 3.5.7b Under counter/upright refrigerators/freezers clean and in good repair

  • Picklist

  • 3.5.7c CRITICAL: Under counter/upright refrigerators/freezers Air Temperature meets temperature standards

  • Picklist

  • 3.5.8a Toaster/TurboChef clean and in good repair

  • Picklist

  • 3.10.1 CRITICAL: All team members in the FOH and BOH are wearing gloves; When gloves are required, food handlers do not contact ready-to-eat foods (fresh produce) with bare hands

  • Picklist

  • 3.1.2 Proper drinking/eating in food service area

  • Picklist

  • 4.1.1 CRITICAL: Wiping cloths stored properly and are at the proper concentration (per manufacturer specifications); spray bottles at proper concentration

  • Picklist

  • 6.7.2 CRITICAL: Sanitizer test kits/strips available and not expired

  • Picklist

  • 4.1.2 Chemicals are approved and properly labeled

  • Picklist

  • 4.1.2b CRITICAL: Chemicals are not stored next to or above food contact items

  • Picklist

  • 4.2.2b Floor drains clean and in good repair

  • Picklist

  • 4.3.1a CRITICAL: Ice Machine clean and in good repair; scoop and bucket properly stored

  • Picklist

  • 4.3.1b CRITICAL: Ice Machine bucket and scoop clean and in good repair

  • Picklist

  • 4.3.1c Ice Machine exterior and filter screen clean

  • Picklist

  • 4.4.1 No expired product present

  • Picklist

  • 4.4.2 All perishable TCS (Time/Temperature Control for Safety) foods that are prepped, thawed, and ready to eat are properly day-dotted with the designated shelf-life

  • Picklist

  • 4.6.1 Health inspection available and all critical findings on the previous inspection have been corrected

  • Picklist

  • 4.6.2 Store consistently using Front Line Excellence Log (FLEX Log)

  • Picklist

  • 4.13.1 Manager has appropriate food safety certification

  • Picklist

  • 4.14.1 Documented Team Member Health Policy is available and/or Manager demonstrates knowledge of policy

  • Picklist

  • 4.14.1b CRITICAL: Sick team members are not working in the store

  • Picklist

  • 4.15.1 CRITICAL: Allergen list is in the Nutritional Guide Binder and manager demonstrates knowledge of policy

  • Picklist

  • 4.8.1 Utensils/equipment/contact surfaces in good repair and proper type

  • Picklist

  • 4.8.2 Food Contact Surfaces cleaned and sanitized

  • Picklist

  • 6.1.3 Food and food contact items (non-disposable) stored in appropriate locations

  • Picklist

  • 4.9.1 CRITICAL: No pest activity is observed

  • Picklist

  • 4.9.2 Pest activity prevented through proper sealing of outer openings and elimination of harborage conditions

  • Picklist

  • 4.10.1a CRITICAL: Cross contamination prevented during food storage, preparation, and handling

  • Picklist

  • 4.10.1b CRITICAL: Jamba Approved Produce Wash is used and maintained properly

  • Picklist

  • 4.11.1 Products stored first in, first out or based on manufacturer's dating

  • Picklist

  • 4.12.1 CRITICAL: Accurate food thermometers are present

  • Picklist

  • 4.16.1a Handwashing sinks are accessible/usable, properly stocked, used only for handwashing, and handwashing reminder signs are present

  • Picklist

  • 4.16.1b CRITICAL: Proper handwashing taking place at appropriate times including at least every 30 minutes

  • Picklist

  • 4.17.1 CRITICAL: Hot and cold water are available at facility

  • Picklist

  • 4.18.1 Back flow prevention present at all sinks (includes if dish sprayer hangs below sink's flood rim)

  • Picklist

  • 4.19.1a CRITICAL: All perishable TCS (Time/Temperature Control for Safety) foods in cold holding are ≤ 41°F

  • Picklist

  • 4.19.1b CRITICAL: Items in hot holding ≥ 140°F

  • Picklist

  • INTERNAL SEE EXTREME CRITICAL: Cash in safe matches safe fund total and/or any variances can be proven accounted for. Include cash total and variances in notes.

  • Picklist

  • INTERNAL SEE CRITICAL: Store Operating Funds pages in FLEX log are properly completed. Safe has sticker reminding of phone scams.

  • Picklist

  • Additional Comments/Notes

Covid

  • JCOV1.1.1 CRITICAL: Straws remain wrapped and are not inserted into smoothies

  • Picklist

  • JCOV1.1.2 CRITICAL: Spoons are never served inside of bowls of oatmeal and/or smoothie bowls

  • Picklist

  • JCOV1.1.3 CRITICAL: All delivery bags of products are sealed and tamper proof; team members are knowledgeable of process

  • Picklist

  • JCOV1.1.4 CRITICAL: Sampling is not taking place

  • Picklist

  • COV1.1.1 INFORMATIONAL ONLY: MIC can explain the process to report a COVID-19 case

  • Picklist

  • COV1.1.2 CRITICAL: Working non-contact thermometer present to check crew member temperature

  • Picklist

  • COV1.1.3 CRITICAL: Pre-Shift Health Screening is in place

  • Picklist

  • COV1.1.4 CRITICAL: All team members are wearing masks, or facial coverings, and are wearing them correctly. Face masks/facial coverings are available.

  • Picklist

  • COV1.1.5 CRITICAL: FOH and door signage for social distancing is in place and dining room social distancing is being practiced where applicable (per local requirements)

  • Picklist

  • COV1.1.6 CRITICAL: Purell FoodService Surface sanitizer and/or KAY Peroxide Multi-Surface Cleaner & Disinfectant is available and used every 30 minutes on high touch points

  • Picklist

  • COV1.1.7 CRITICAL: Hand sanitizer available for guests in the FOH. ALl hand sanitizer must contain at least 60% Alcohol (Isopropanol and/or Ethanol).

  • Picklist

  • COV1.1.8 INFORMATIONAL ONLY: Sanitizer wipes available to provide to guests

  • Picklist

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