Top Missed Food Safety Walk

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Is the FM working grill only using the blue poly glove procedure correctly? Handling RTE foods without the poly glove and all RAW food with the poly glove.

  Yes

  No

  N/A

• MUT - Do all products on the line have a current / proper label? ( Not re-labeling the line every few hours )

  Yes

  No

  N/A

• Are all hot held timers used properly, and product discard at the end of the time?

  Yes

  No

  N/A

• Stocked with paper towels, soap, & hand sanitizer?

  Yes

  No

  N/A

• Hot water temperature 100 or higher within 45 seconds?

  Yes

  No

  N/A

• Double hand-wash poster at each sink in BOH?

  Yes

  No

  N/A

• Sink is CLEAN and not used for anything other than washing hands? (no drinks pored out, gravy or tea whisks left in the sink, towels, etc.)

  Yes

  No

  N/A

• Did you observe a FM completing hand-wash correctly?

  Yes

  No

  N/A

• Did you observe a FM completing a hand wash after hands had become contaminated and at least every hour if they have not left their station.

  Yes

  No

  N/A

What is the temperature and Gasket condition of:

• Walk-In Cooler, ambient temperature at or below 41 degrees

  Safe

  At Risk

  N/A

• Walk-In Freezer ambient temperature at or below 20 degrees

  Safe

  At Risk

  N/A

• M/S under MUT cooler, ambient temperature at or below 41 degrees

  Safe

  At Risk

  N/A

• M/S Grill Reach-In Cooler, ambient temperature at or below 41 degrees

  Safe

  At Risk

  N/A

• M/S Extra Cooler, ambient temperature at or below 41 degrees

  Safe

  At Risk

  N/A

• D/T Under MUT Cooler, ambient temperature at or below 41 degrees

  Safe

  At Risk

  N/A

• D/T Grill Reach-In cooler, ambient temperature at or below 41 degrees

  Safe

  At Risk

  N/A

• D/T Extra Cooler, ambient temperature at or below 41 degrees

  Safe

  At Risk

  N/A

• Under Fry Station Freezer, ambient temperature at or below 20 degrees

  Safe

  At Risk

  N/A

• Fry Station Reach-In Freezer, ambient temperature at or below 20 degrees

  Safe

  At Risk

  N/A

• Front Counter Reach-In Cooler, ambient temperature at or below 41 degrees

  Safe

  At Risk

  N/A

• Super Cooler, ambient temperature at or below 32 degrees

  Safe

  At Risk

  N/A

• Are sanitizers strips available, open (unwrapped), and not expired?

  Yes

  No

  N/A

• Food Contact surfaces clean and free of debris? Lettuce Chopper/Tomato Slicer/Onion Dicer

  Yes

  No

  N/A

• Pests not present in establishment? 10 or less flies in the kitchen area, 20 or less in the Dining room and Restrooms.

  Pass

  Fail

  N/A

Are Ice Machines and Bins in clean condition (no eveidence of mold or mildew)

• BOH Ice machine

  Yes

  No

  N/A

• Front Drink station ( soda nozzles, ice dispenser, and ice bin )

  Yes

  No

  N/A

• D/T & Bubble Drink station ( soda nozzles, ice dispenser, and ice bin )

  Yes

  No

  N/A

• FOOD SAFETY CHECKLIST being completed shift/daily as called out in OGB? check last 7 days)

  Yes

  No

  N/A

• Imminent Health Hazards? (Sewer backing up inside or outside building)

  Yes

  No

  N/A

• Time and Temperature Controls? (Proper labels/time, temperature of all cold held products at or below 41 degrees)

  Yes

  No

  N/A

• Contamination Prevention? (All products in Coolers stored properly)

  Yes

  No

  N/A

• Equipment & Utensils cleaning and Sanitizing

  Yes

  No

  N/A

• Personal Hygiene and Food Handling ( No persons present, presenting a symptom of a food borne illness)

  Yes

  No

  N/A