Tanyu Self Inspection Checklist

• Premise Name

• Location
  Address

• Conducted on

  Date

• Inspected by

Exterior

• Customers are hospitably greeted as they walk into the Store either by a host, manager or a team member at the front host area.

  Yes

  No

  N/A

• Exterior lighting and signage is operational, clean and in good repair

  Yes

  No

  N/A

Staff Grooming

• Standards: Clean, Name tag legible, Properly placed on uniform

  Yes

  No

  N/A

• Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination

  Yes

  No

  N/A

• Employees wearing clean outer garments

  Yes

  No

  N/A

• Hair of employees is properly confined

  Yes

  No

  N/A

• Employees in good health with no open cuts or sores

  Yes

  No

  N/A

• Clothing and personal effects stored away from products in a proper manner

  Yes

  No

  N/A

Lobby

• First impression of Store looks, feels and smells fresh. No overpowering odors or cleanliness issues

  Yes

  No

  N/A

• Slogan is according to brand image

  Yes

  No

  N/A

• Take away table is clean, stocked and functioning properly

  Yes

  No

  N/A

• High chairs are accessible and clean

  Yes

  No

  N/A

• The energy and flow of the dining room feels good and controlled

  Yes

  No

  N/A

• Floors clean, well maintained and in good repair

  Yes

  No

  N/A

• Music set to appropriate volume

  Yes

  No

  N/A

• Walls, ceilings and windows clean. Well maintained and in good repair

  Yes

  No

  N/A

• Adequate lighting and ventilation provided throughout the facility

  Yes

  No

  N/A

• Light fixtures have approved safety covers

  Yes

  No

  N/A

• Exhaust ventilation filters are clean and well maintained

  Yes

  No

  N/A

• Manager presence is in the dining room for majority of the shift/busy times

  Yes

  No

  N/A

• Team members appear happy, smiling and genuinely interested in taking care of guests

  Yes

  No

  N/A

Equipment and Utensils

• Food contact surfaces washed, rinsed and sanitised before using, at least every 4 hours when not in use

  Yes

  No

  N/A

• Non-Food contact surfaces visibly clean and in good repair

  Yes

  No

  N/A

• All equipment (i.e.) stoves, grilld, refrigerators, tables, sinks, ect. cleaned and well maintained

  Yes

  No

  N/A

• Inoperable equipment has been repaired, replaced, or removed from facility

  Yes

  No

  N/A

• Multi- service utensils are being washed and sanitised by one of the following methods:

  Select hand washed in a two or three compartment sink (wash-rinse-sanitise) dish washing machine warewashing (low temp rinse water) with chemical sanitiser in solution dish washing machine warewashing (high temp rinse water) reaches at least 179F/82 degrees for 10 seconds

  • hand washed in a two or three compartment sink (wash-rinse-sanitise)
  • dish washing machine warewashing (low temp rinse water) with chemical sanitiser in solution
  • dish washing machine warewashing (high temp rinse water) reaches at least 179F/82 degrees for 10 seconds

• Single service utensils are properly stored and dispensed

  Yes

  No

  N/A

• All multi-service utensils are clean, properly stored, maintained and dispensed

  Yes

  No

  N/A

• Damaged or unapproved utensils have been repaired or replaced

  Yes

  No

  N/A

Service

• Are travel paths being completed every 30 minutes?

  Yes

  No

  N/A

• Does the team know what today sales target is? Do they know what the sales is MTD?

  Yes

  No

  N/A

• Surveys being said to customers

  Yes

  No

  N/A

• Frequency of garbage removal adequate to maintain premises in a sanitary condition.

  Yes

  No

  N/A

Pest Control

• Adequate protection against the entrance of insects, vermin, rodents, dust and fumes.

  Yes

  No

  N/A

• Outside doors and screen doors are self-closing and closures are in acceptable working order.

  Yes

  No

  N/A

• Keep all areas free of debris, moisture, and visable soil and well lit.

  Yes

  No

  N/A

• Working with a licensed pest control company.

  Yes

  No

  N/A

Items Critical to Food Safety

• Staff on duty has current food Food Safety Certification

  Yes

  No

  N/A

• Food is inspected when received and found to be free from contamination, adulteration, and spoilage.

  Yes

  No

  N/A

• Frozen food is received and stored at -18°C/0°F or colder

  Yes

  No

  N/A

• Refrigerated food is received and stored at 4°C/40°F or colder

  Yes

  No

  N/A

• All food is stored a minimum 6” off the floor.

  Yes

  No

  N/A

• All food is labeled, dated and stored in leak proof packaging or food grade containers

  Yes

  No

  N/A

• All food is protected from dirt, unnecessary handling, over-head leakage and other forms of contamination

  Yes

  No

  N/A

• Prepared and ready to eat food are stored above and away from raw foods

  Yes

  No

  N/A

• A thermometer, accurate to 1 °C/2°F, is provided either as an integral part of the refrigerator / freezer (outside dial) or is located inside each unit at its warmest spot (usually at the point of access)

• An accurate thermometer, approved for measuring food temperatures, is readily available and is being used to verify internal food temperature on a daily basis

  Yes

  No

  N/A

• Restrooms are not used for storage of food, equipment or non-washroom supplies

  Yes

  No

  N/A

• All paper products are stored in a manner so as to protect them from contamination

  Yes

  No

  N/A

• Thawing of food using one or more of the following acceptable methods:

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Separate raw foods from ready-to-eat foods during storage and handling

  Yes

  No

  N/A

• Maintain separation of ready-to-eat foods from raw foods during preparation and from surfaces and utensils

  Yes

  No

  N/A

• Food handlers use proper utensils to minimize direct hand contact with raw, cooked or prepared foods

  Yes

  No

  N/A

• Hands are properly washed before and after handling food

  Yes

  No

  N/A

• Foods are cooked to minimum internal temperatures:

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Holding hot foods at a minimum 140°F/60°C and cold foods at a maximum 5°C/40°F

  Yes

  No

  N/A

• All food is protected from potential contamination

  Yes

  No

  N/A

• Unpackaged food, which have been served or returned are discarded

  Yes

  No

  N/A

• Chemicals are store away from food

  Yes

  No

  N/A

• Signed off by

  Sign