Shift Manager Verification

• Conducted on

  Date

• Prepared by

• Location
  Address

General Information

• Manager Name

• Date and time

  Date

• Serve safe Certificate number

Food Safety

Hygeine & Sanitation

• Manager must pass with less than 3 non-critical violations and zero critical violations.

• FS1-US Required supplies are at all hand washing sinks to include warm running water. Hand wash sinks are only used for hand washing and not for preparing food or storing equipment. Hand wash sinks are easily accessed by employees.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Hand washing sink knobs/ automatic tap not working well

  Yes

  No

  N/A

• Soap dispenser empty/ not working well

  Yes

  No

  N/A

• No warm water running

  Yes

  No

  N/A

• No paper towel/ working hand dryer

  Yes

  No

  N/A

• Soap dispenser does not contain Ecolab approved hand soap

  Yes

  No

  N/A

• Hand washing sink/ tap obstructed and not accessible

  Yes

  No

  N/A

• Hand washing sink used for other purposes

  Yes

  No

  N/A

• Other (describe)

• FS2-US Hands are properly washed following proper hand washing procedures at the appropriate times. A system is in place to ensure hourly hand washing by all employees.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Hands not washed on hourly basis

  Yes

  No

  N/A

• Hand washing clock/ timer not working/ not in use/ system not in place

  Yes

  No

  N/A

• Hand washing activity not monitored

  Yes

  No

  N/A

• Hands not washed after using the restroom/ taking a break

  Yes

  No

  N/A

• Hands not washed after handling raw products and working on other stations, e.g. prep table.

  Yes

  No

  N/A

• Hands not washed after task such as handling waste, touching face, hair, picking something off the floor, etc.

  Yes

  No

  N/A

• Other (describe)

• FS3-US Sanitized towel buckets contain towels and sanitizer solution at the correct concentration checked with a chlorine test strip.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Fresh bucket with sanitized towels not prepares

  Yes

  No

  N/A

• Buckets not labeled

  Yes

  No

  N/A

• No towels in fresh bucket

  Yes

  No

  N/A

• Used towels mixed with fresh towels

  Yes

  No

  N/A

• Bucket is soiled

  Yes

  No

  N/A

• Sanitizer level is not at correct concentration

  Yes

  No

  N/A

• Test strips not available/ damaged/ expired/ not in usable condition

  Yes

  No

  N/A

• FS4-US Sanitizer-soaked towels and grill cloths used at food or beverage preparation and service areas must be placed into the soiled towel bucket after using and not be left sitting out on surfaces.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Grill towels left out on kitchen surfaces

  Yes

  No

  N/A

• Cloth towels left out on kitchen surfaces

  Yes

  No

  N/A

• Cloth towels left out on beverages/ service areas

  Yes

  No

  N/A

• Other (describe)

• FS5-US All UHC trays, grill utensils, prep table utensils, and utensil holders are clean (no build up) and are washed and sanitized at least every 4 hours as per approved procedure. Back sink and soap/sanitizer dispensers or dishwashers must function (hot water 110 ° F or higher) and all supplies must be available. Check that sanitizer solution has the right concentration with an appropriate test strip

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• UHC trays, utensils and utensil holders are not clean

  Yes

  No

  N/A

• Items are not being cleaned and sanitized every 4 hours

  Yes

  No

  N/A

• Back sink dispenser/ ware washer not operating properly

  Yes

  No

  N/A

• Sanitizer solution not at the correct concentration

  Yes

  No

  N/A

• Dirty utensils resting in the back sink for more then 4 hours

  Yes

  No

  N/A

• Water at back sink is not 110 degrees F or hotter

  Yes

  No

  N/A

• Test strips not available/ damaged/ expired/ not in usable conditions

  Yes

  No

  N/A

• Other (describe)

• FS5-US-01 All soiled raw wares that came into contact with raw proteins (such as fresh beef and raw chicken) are washed and sanitized last (unless a warewasher is used). Soiled blue raw beef trays and lids are kept in blue bus box until cleaned. Back sink is properly sanitized after washing wares that came into contact with raw proteins.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Raw ware equipement not cleaned last

  Yes

  No

  N/A

• Raw ware equipment not washed seperatly

  Yes

  No

  N/A

• Soiled raw beed trays(s)/ lid(s) are not stored in blue bus box

  Yes

  No

  N/A

• Back sink/ Powersoak sink not cleaned after washing raw ware equipment

  Yes

  No

  N/A

• Raw ware equipment soaking in power sink

  Yes

  No

  N/A

• Other (describe)

CONTAMINATION PREVENTION

• FS6-US Appropriate measures are taken to protect water and ice from foreign material, chemicals and/or bacterial contamination. Check that water filters are in date and the ice machine is free from mold or buildup.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Water filters not in date

  Yes

  No

  N/A

• Water filters bypassed

  Yes

  No

  N/A

• Water/ ice not protected from possible contamination

  Yes

  No

  N/A

• Ice machine has mold or visible buildup

  Yes

  No

  N/A

• Other (describe)

  Yes

  No

  N/A

• FS7-US Opened packages of food in storage, (including refrigerators and freezers) are covered/wrapped, labeled, and stored according to proper procedures.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Frozen beef

  Yes

  No

  N/A

• Fresh beef

  Yes

  No

  N/A

• Frozen chicken

  Yes

  No

  N/A

• Fish

  Yes

  No

  N/A

• Breakfast meats

  Yes

  No

  N/A

• Potato products

  Yes

  No

  N/A

• Bakery/ buns

  Yes

  No

  N/A

• Produce/ salad ingredients

  Yes

  No

  N/A

• Cheese/ eggs/ dairy

  Yes

  No

  N/A

• Other (describe)

• FS8-US Blue disposable glove procedures or dedicated tongs are used to prevent crosscontamination when handling all raw meat or poultry products (including shell eggs) at the grill station and fryer station. Dedicated utensils are used for raw products (e.g. the yellow yolk breaking tool is only used to break egg yolks).

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Gloves not discrarded when removed/ are being reused

  Yes

  No

  N/A

• Double set of gloves being worn

  Yes

  No

  N/A

• Proper blue gloves procedures not being followed

  Yes

  No

  N/A

• Yellow yolk breaking tool not available

  Yes

  No

  N/A

• Yellow yolk breaking tool used for items other than raw eggs

  Yes

  No

  N/A

• Utensils other than yellow yolk breaking tool used to break raw egg yolks

  Yes

  No

  N/A

• Bare hands used with raw product at grill/ fryer

  Yes

  No

  N/A

• Other (describe)

  Yes

  No

  N/A

• FS9-US Clear/white disposable gloves worn for food preparation of ready to eat foods at the sandwich prep table, salad prep table, and in all other areas to prevent bare hand contact with any cooked or ready-to-eat foods.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Hands not washed prior to putting on a new clean pair of disposable gloves

  Yes

  No

  N/A

• Gloves not worn when preparing sandwiches, salads, or burritos

  Yes

  No

  N/A

• Gloves not replaced when damaged/ contaminated

  Yes

  No

  N/A

• Gloves not discraded when removed/ being reused

  Yes

  No

  N/A

• Gloves not changed and hands not washed if gloves become contaminated

  Yes

  No

  N/A

• Clear gloves are used for handling raw products

  Yes

  No

  N/A

• Double set of gloves being worn

  Yes

  No

  N/A

• Other (describe)

• FS10-US Chemicals are stored away from food and packaging.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Chemical spray bottles/ containers stored in the kitchen

  Yes

  No

  N/A

• Chemical spray bottles/ containers stored in the service area

  Yes

  No

  N/A

• Chemicals are stored in the dry storage near food and packaging

  Yes

  No

  N/A

• Other (describe)

• FS11-US The restaurant building, corral and any area within 10 feet (3m) from the building (i.e. inside the Drive-thru lane) is clear from infestation by rats, mice, insects and birds. *If the restaurant has signs of pest infestation this question is considered a fail*

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Inside the restaurant has visible infestation

  Yes

  No

  N/A

• Inside the restaurant shows signs of infestation

  Yes

  No

  N/A

• Outside the restaurant has visible infestation

  Yes

  No

  N/A

• Outside the restaurant shows signs of infestation

  Yes

  No

  N/A

• Other (describe)

• FS11-US-01 Pest management program and pest prevention steps and behaviors are in place and are being managed effectively. The restaurant is properly pest proofed to prevent entry of pests (e.g. gaps under doors are sealed).

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Pest management program is not inplace

  Yes

  No

  N/A

• Pest management program is not working effectively

  Yes

  No

  N/A

• Restaurant is not pest proof

  Yes

  No

  N/A

• Other (describe)

• FS12-US Non-food spill clean-up procedures in place. Ask 3 employees of non-food procedures. Include names in notes. If employees do not know answer this is considered "Needs Action".

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• 3N1 cleaner/ disinfectant not available

  Yes

  No

  N/A

• Staff not trained in the use of the non-food spill procedures

  Yes

  No

  N/A

• Non-food spill procedures not available

  Yes

  No

  N/A

• Other (describe)

Storage

• FS13-US Walk-in freezer and any other primary storage freezers at 0° F (-18° C) or below. Secondary storage freezers are keeping all products solidly frozen.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Reach-in freezer

  Yes

  No

  N/A

• Kitchen wall freezer

  Yes

  No

  N/A

• Fry freezer

  Yes

  No

  N/A

• Frozen fry freezer

  Yes

  No

  N/A

• Walk-in freezer

  Yes

  No

  N/A

• Other (describe)

• FS14-US Refrigerated products inside all refrigerated units are at or below 40° F (4° C) (including shake/sundae reservoir).

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Walk-in cooler

  Yes

  No

  N/A

• Reach-in cooler

  Yes

  No

  N/A

• Prep line

  Yes

  No

  N/A

• Grill side refrigerator

  Yes

  No

  N/A

• McCafe

  Yes

  No

  N/A

• Shake/ Sundae resevoir

  Yes

  No

  N/A

• Milk/ Beverage coolers

  Yes

  No

  N/A

• Salad displays

  Yes

  No

  N/A

• Other (describe)

• FS16-US Secondary shelf lives of refrigerated foods held at room temperature and in refrigerators are marked and the products are being used within their secondary shelf lives.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Fresh beef

  Yes

  No

  N/A

• Produce

  Yes

  No

  N/A

• Cheese/ eggs/dairy

  Yes

  No

  N/A

• Sauces

  Yes

  No

  N/A

• Milk

  Yes

  No

  N/A

• Shake/ sundae mix

  Yes

  No

  N/A

• Others (describe)

• FS17-US Leftover heated foods are discarded (including any shake/sundae mix removed from heat treatment shake/sundae machines).

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Shakes/ sundae mix

  Yes

  No

  N/A

• Other (describe)

COOKING

• FS18-US Pyrometer with needle probe is calibrated and working correctly

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Probe not complete/ missing

  Yes

  No

  N/A

• Pyrometer not in calibration

  Yes

  No

  N/A

• Pyrometer / Probe damaged

  Yes

  No

  N/A

• Unapproved pyrometer in use

  Yes

  No

  N/A

• Other (describe)

  Yes

  No

  N/A

• For items FS19-US - FS22-US, if any item is missed, the restaurant is considered unacceptable on food safety procedures verification. Be sure to check and observe a full run of product for each section or grill or fryer on or in which the product is being cooked.

• FS19-US The internal temperatures of beef patties after cooking are at or above 155° F (69°C) and fresh beef patties at or above 175° F (80° C).

  Pass

  Fail

  N/A

• Frozen 10/1

  Yes

  No

  N/A

• Fresh 4/1

  Yes

  No

  N/A

• Other (describe)

  Yes

  No

  N/A

• FS20-US The internal temperatures of raw chicken products after cooking are at or above 165° F (74° C).

  Pass

  Fail

  N/A

• Chicken tenders

  Yes

  No

  N/A

• McNuggets

  Yes

  No

  N/A

• Crispy chicken

  Yes

  No

  N/A

• Grilled chicken

  Yes

  No

  N/A

• McChicken

  Yes

  No

  N/A

• Other (describe)

• FS21-US The internal temperatures of breakfast steak and breakfast sausage after cooking are at or above 155° F (69° C) for sausage made from beef or pork and 165° F (74°C) for sausage made from poultry

  Pass

  Fail

  N/A

• Breakfast steak

  Yes

  No

  N/A

• Breakfast sausage

  Yes

  No

  N/A

• Others (describe)

• FS22-US The internal temperatures of round eggs after cooking are at or above 155°F(69°C).

  Pass

  Fail

  N/A

• FS23-US The internal temperature of Filet-O-Fish portions after cooking are at or above 150°F (66°C).

  Pass

  Fail

  N/A

GENERAL

• FS24-US All food, food packaging, equipment (including utensils), and cleaning chemicals are from approved sources.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Packaging not from approved sources

  Yes

  No

  N/A

• Equipment not from approved sources

  Yes

  No

  N/A

• Cleaning chemicals not from approved sources

  Yes

  No

  N/A

• Food not from approved sources

  Yes

  No

  N/A

• Other (describe)

• FS25-US Managers understand employee illness symptoms and reportable illness causes for when an employee cannot be working. Managers also understand when an employee can return to work after illness.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Manager does not know what symptoms would result in employees not being allowed to work

  Yes

  No

  N/A

• Manager does not know the procedures to follow when presented with an ill employee

  Yes

  No

  N/A

• Manager does not know when and employee should return to work

  Yes

  No

  N/A

• Manager does not know the reportable illness causes

  Yes

  No

  N/A

• Other (describe)

• FS26-US All managers (including shift managers) are trained and currently certified in food safety through ServSafe (or an equivalent and accredited food safety training course).

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Proof of food safety training not available

  Yes

  No

  N/A

• Certification is overdue and needs to be reissued

  Yes

  No

  N/A

• Not all managers have been trained and certified

  Yes

  No

  N/A

• Food safety certificate not available

  Yes

  No

  N/A

• Other (describe)

• FS26-US-01 All employees are trained and verified on food safety and sanitation per McDonald's current training program and in accordance with local regulations.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Not all employees have been trainied and verified

  Yes

  No

  N/A

• Records not available

  Yes

  No

  N/A

• Other (describe)

• FS27-US Managers (or staff assigned to complete the checklist) have been trained on and can demonstrate how to properly complete the procedures on the Daily Food Safety Checklist. *CRITCAL*

  Pass

  Fail

  N/A

• Manager/ assigned staff does not complete pyrometer check correctly

  Yes

  No

  N/A

• Manager/ assigned staff does not complete breakfasst grill products checks correctly

  Yes

  No

  N/A

• Manager/ assigned staff does not complete regular menu grill products checks correctly

  Yes

  No

  N/A

• Manager/ assigned staff does not know how to measure freezer temperature correctly

  Yes

  No

  N/A

• Manager/ assigned staff does not know how to measure frozen/ refirgerated products correctly.

  Yes

  No

  N/A

• Other (describe)

• FS28-US At least the last 60 days of correctly completed Daily Food Safety Checklists are available and the last two correctly completed Monthly Food Safety Procedure Verifications are available

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Last 60 days completed daily food safety checklist (digital records) not available.

  Yes

  No

  N/A

• Incorrect completion of last 60 days completed Daily food safety book

  Yes

  No

  N/A

• Last two completed monthly food safety procedure verification

  Yes

  No

  N/A

• Most current daily food safety book not being used

  Yes

  No

  N/A

• Other (describe)

• FS29-US Review the most recent health department inspection report, ensuring all food safety violations noted have been corrected or a plan is in place to correct issues.

  Acceptable

  Needs Action

  Corrected on-site Needs Action

• Health department inspection report not available

  Yes

  No

  N/A

• Violation noted by health department have not been corrected

  Yes

  No

  N/A

• Plan not in place to correct issues

  Yes

  No

  N/A

• Other (describe)

• Notes: Critical food safety questions if not compliant, these questions result in automatic failure. Follow up is required within 14 days.

• For Remaining core questions, if 3 or more are marked NO, the results in a failure and follow up is required.

• Auditor signature

  Sign

• Manager signature

  Sign

General SIO

• Pre-shift checklist complete

  Yes

  No

  N/A

• Staffing levels appropriate for volume

  Yes

  No

  N/A

• Crew positioned to meet customer demands

  Yes

  No

  N/A

• Second side open (when needed)

  Yes

  No

  N/A

• Proactively Manages Danger Zones

  Yes

  No

  N/A

• Stocking 24/2 (SIP)

  Yes

  No

  N/A

• Manager sets targets, everyone knows targets

  Yes

  No

  N/A

• Targets and results are tracked

  Yes

  No

  N/A

• Manager managing from the Observation Zone

  Yes

  No

  N/A

• Cars are pulled forward immediately if the order is not ready

  Yes

  No

  N/A

• Hand washing is taking place

  Yes

  No

  N/A

• Food Safety Daily Checklist Complete

  Yes

  No

  N/A

• Shift Manager Food Safety Certified

  Yes

  No

  N/A

Service

• Results vs. target being tracked

  Yes

  No

  N/A

• Six steps at front counter, seven at DT

  Yes

  No

  N/A

• Order accurately filled; condiments, napkins receipt, etc.

  Yes

  No

  N/A

• Be Nice Hospitality- Smiles, courteous, helpful,friendly, eye contact

  Yes

  No

  N/A

• Management Appearance- proper uniform, complete with name tag, clean/well groomed

  Yes

  No

  N/A

• Crew Appearance- proper uniform, complete with name tag, clean/well groomed

  Yes

  No

  N/A

• DT & Counter Equipment- operating and positioned properly, enough headsets, etc

  Yes

  No

  N/A

• Order taker suggestive sells when appropriate

  Yes

  No

  N/A

• Travel paths completed.

  Yes

  No

  N/A

QUALITY

• Production tested.

• Hot and fresh

  Yes

  No

  N/A

• Neat appearance

  Yes

  No

  N/A

• Good taste, properly prepared

  Yes

  No

  N/A

• Fries/ Hash brown- Hot, fresh, good flavor, salted properly, & golden color

  Yes

  No

  N/A

• Beverages- Properly filled, good flavor and texture, holding times expectable

  Yes

  No

  N/A

• Buns/ muffins/ bagels- toasted properly

  Yes

  No

  N/A

• Production Manager - with 11 or more crew, adedicated production manager has been shown to help expedite production and service. With fewer than 11 crew, it is helpful to have someone assigned production responsibilities.

  Yes

  No

  N/A

• Cabinet Charts- in place, up to date, and followed. Holding times adhered to

  Yes

  No

  N/A

• Raw products/ buns

• Within code dates

  Yes

  No

  N/A

• Secondary shelf lives marked

  Yes

  No

  N/A

• Prep table times marked/monitored

  Yes

  No

  N/A

• Tempered product properly marked

  Yes

  No

  N/A

CLEANLINESS

• Guest Conveniences- self serve area -clean, and supplies stocked, high chairs clean, music on

  Yes

  No

  N/A

• Lobby/Dining Room-floors, chairs, tables, lobby trays properly cleaned.

  Yes

  No

  N/A

• Restrooms- Clean, odor free, supplies available, hand dryer working

  Yes

  No

  N/A

• Windows/Doors- All windows/mullions clean (including DT windows)

  Yes

  No

  N/A

• Outside Lighting - all bulbs working, clean & in good repair

  Yes

  No

  N/A

• Patio- seating, trashcans, floor, play unit, clean & well maintained

  Yes

  No

  N/A

• Trash Cans/Sidewalks- Clean and in good repair Emptied as needed

  Yes

  No

  N/A

• Signage/Flags- In good repair, clean and properly displayed, DT menu board and speaker/COD clean and in good condition.

  Yes

  No

  N/A

• Landscape/Parking Lot- Parking lot free of litter, landscaping well maintained

  Yes

  No

  N/A

• Kitchen- floors, walls, stainless, equipment clean, not cluttered and in good repair

  Yes

  No

  N/A

• Front Counter/DT- floors, walls, stainless equipment clean, not cluttered and in good repair

  Yes

  No

  N/A

ADMINISTRATIVE

• Shift manager must be able to explain reports and display functions correctly.

• Daily activity report can be pulled, and explain the report.

  Yes

  No

  N/A

• Shift manager does not know how to pull Daily activity

  Yes

  No

  N/A

• Shift manager cannot explain/ read Daily activity

  Yes

  No

  N/A

• Service reports can be pulled, and explain the reports. Front counter, Drive thru, CSR

  Yes

  No

  N/A

• Shift manager does not know how to pull reports

  Yes

  No

  N/A

• Shift manager cannot explain reports

  Yes

  No

  N/A

• Shift manager can transfer product in/ out of store correctly

  Yes

  No

  N/A

• Shift manager cannot access transfers

  Yes

  No

  N/A

• Shift manager does not know how to transfer product]

  Yes

  No

  N/A

• Shift manager can count, record and enter waste

  Yes

  No

  N/A

• Shift manager cannor count waste

  Yes

  No

  N/A

• Shift manager cannot record waste

  Yes

  No

  N/A

• Shift manager cannot enter waste

  Yes

  No

  N/A

• Shift manager can count down drawers and enter into system

  Yes

  No

  N/A

• Shift manager does not count drawers correctly

  Yes

  No

  N/A

• Shift manager does not know how to enter drawers into system

  Yes

  No

  N/A

• Other (describe)

  Yes

  No

  N/A

• Shift manager can complete a deposit and explain policy

  Yes

  No

  N/A

• shift manager cannor complete deposit

  Yes

  No

  N/A

• shift manager cannot explain policy

  Yes

  No

  N/A

• Shift manager can document employees

  Yes

  No

  N/A

• Shift manager can complete shift positioning correctly

  Yes

  No

  N/A

• Shift manager can complete Food safety audit check list correctly

  Yes

  No

  N/A

• Shift manager knows their EID and password include their EID.

PROCEDURES

• Can shift manager Coach crew correctly?

  Yes

  No

  N/A

• Can shift manager explain r2d2 charts

  Yes

  No

  N/A

• Can shift manager dial grills up/ down and explain when they would need to do so.?

  Yes

  No

  N/A

• Can shift manager demonstrate what do if there is a "Pinking" complaint

  Yes

  No

  N/A

• Can shift manager explain what the steps are for "Pinking".

  Yes

  No

  N/A

• Can shift manager explain what the Guest recovery steps are?

  Yes

  No

  N/A

• Can shift manager explain the cause to shut down a restaurant?

  Yes

  No

  N/A

• Can crew on the shift up to 3 explain what to do in case of evacuation?

  Yes

  No

  N/A

END OF VERIFICATION

• Shift manager signature

  Sign