TQ and Safety Walkthrough

Information

Audit Title
Conducted on
Prepared by
Location

FOH

Tools required

Do you have test strips to check sanitizer levels?
Do you have a flashlight?

Lobby

Guest Area decor. :Guest area decor in guest restrooms clean and maintained? :Guest area decor in dining area clean and maintained? :Guest area decor in lobby area clean and maintained? Windows, blinds and shutters. :Window treatments clean and maintained? :Windows clean and maintained?
Menus/menu holders, check minders, table tents and pagers. :Menus clean and maintained? :Check minders clean and maintained? :Table tents clean and maintained? :Pagers clean and maintained?
Floors and coving. :Floors and coving in guest restrooms clean and maintained? :Floors and coving in employee restrooms clean and maintained? :Floors and coving in service stations clean and maintained? :Floors and coving in lobby/dining area clean and maintained? :Floors and coving in bar clean and maintained? Floor drains. :Floor drains in guest restrooms clean and maintained? :Floor drains in employee restrooms clean and maintained? :Floor drains in service stations clean and maintained? :Floor drains in lobby/dining area clean and maintained? :Floor drains in bar clean and maintained? :Floor drains in alley clean and maintained? :Floor drains on line clean and maintained? :Floor drains in bus area clean and maintained? :Floor drains in dish room clean and maintained? :Floor drains in production area clean and maintained? :Floor drains in storage areas (dry storage, chemical storage) clean and maintained?
Lobby stands and furnishings. :Lobster/fish tank clean and maintained? :Host(ess) stand clean and maintained?
SA desk clean and organized pagers clean with pro 63
Check presenters wiped with pro 63
Walls and Doors. :Walls in guest restrooms clean and maintained? :Walls in employee restrooms clean and maintained? :Walls in service stations clean and maintained? :Walls in lobby/dining area clean and maintained? :Walls in bar clean and maintained? :Walls in alley clean and maintained? :Walls on line clean and maintained? :Walls in bus area clean and maintained? :Walls in dish room clean and maintained? :Walls in production clean and maintained? :Walls in storage areas (dry storage, chemical storage) clean and maintained? :Walls, doors and door sweeps are in good repair to prevent rodent entry and harborage?

Dining Room

Fire exits not blocked and alarm tested
Carpeting and carpet sweepers. :Carpeting and carpet sweepers in lobby area clean and maintained? :Carpeting, carpet sweepers and carpet sweeper holders in dining area clean and maintained?
Uniform maintained. :Gloves properly used and maintained? :Uniform used and maintained? :Hair restraints properly worn?
Point of Sale Equipment. :KDS equipment (screens, bump bars, electronics) clean and maintained? :DASH stations clean and maintained? :Ticket rails clean and maintained? :Check printers clean and maintained?
Vents and fans. :Vents and fans in guest restrooms clean and maintained? :Vents and fans in employee restrooms clean and maintained? :Vents and fans in service stations clean and maintained? :Vents and fans in lobby/dining area clean and maintained? :Vents and fans in bar clean and maintained? :Vents and fans in alley clean and maintained? :Vents and fans on line clean and maintained? :Vents and fans in bus area clean and maintained? :Vents and fans in dish room clean and maintained? :Vents and fans in production area clean and maintained? :Vents and fans in storage areas (dry storage, chemical storage) clean and maintained? Walls and Doors. :Walls in guest restrooms clean and maintained? :Walls in employee restrooms clean and maintained? :Walls in service stations clean and maintained? :Walls in lobby/dining area clean and maintained? :Walls in bar clean and maintained? :Walls in alley clean and maintained? :Walls on line clean and maintained? :Walls in bus area clean and maintained? :Walls in dish room clean and maintained? :Walls in production clean and maintained? :Walls in storage areas (dry storage, chemical storage) clean and maintained? :Walls, doors and door sweeps are in good repair to prevent rodent entry and harborage?
Consumer advisory provided for raw or undercooked foods.
Menus/menu holders, check minders, table tents and pagers. :Menus clean and maintained? :Check minders clean and maintained? :Table tents clean and maintained? :Pagers clean and maintained?
Guest Area decor. :Guest area decor in guest restrooms clean and maintained? :Guest area decor in dining area clean and maintained? :Guest area decor in lobby area clean and maintained? Windows, blinds and shutters. :Window treatments clean and maintained? :Windows clean and maintained?
Scones lampshades ledges artifacts vents all dust free
In-use utensils: properly stored. :No utensils stored in stagnant water below 135°F? :Utensil handles not in contact with food? :All silverware inverted when in cylinders? :All silverware facing in same direction when in dividers? :In use utensils stored in a sanitary manner facing handles up?
Booth seats and undersides, chairs and stools. :Booth seats and undersides clean and maintained? :Chairs and stools clean and maintained? Tables. :Tables in lobby/bar area clean and maintained? :Tables in dining area clean and maintained?

Restrooms- Use Pro 63 Only

Fresh smell present throughout use only approved chemicals
Fixtures in the restrooms. :Partitions and tops of partitions clean and maintained? :Counter tops clean and maintained? :Mirrors clean and maintained? :Sinks clean and maintained? :Fixtures clean and maintained? :Toilets and toilet bases clean and maintained? :Urinals and undersides of urinals clean and maintained?
Vents and fans. :Vents and fans in guest restrooms clean and maintained? :Vents and fans in employee restrooms clean and maintained? :Vents and fans in service stations clean and maintained? :Vents and fans in lobby/dining area clean and maintained? :Vents and fans in bar clean and maintained? :Vents and fans in alley clean and maintained? :Vents and fans on line clean and maintained? :Vents and fans in bus area clean and maintained? :Vents and fans in dish room clean and maintained? :Vents and fans in production area clean and maintained? :Vents and fans in storage areas (dry storage, chemical storage) clean and maintained?
Chemicals and pesticides properly identified, stored, & used. :Chemicals and pesticides are stored below food or clean utensils? :Chemicals and pesticides are labeled accurately? :Approved chemicals and pesticides are properly used and MSDS in book?
Floors and coving. :Floors and coving in guest restrooms clean and maintained? :Floors and coving in employee restrooms clean and maintained? :Floors and coving in service stations clean and maintained? :Floors and coving in lobby/dining area clean and maintained? :Floors and coving in bar clean and maintained? Floor drains. :Floor drains in guest restrooms clean and maintained? :Floor drains in employee restrooms clean and maintained? :Floor drains in service stations clean and maintained? :Floor drains in lobby/dining area clean and maintained? :Floor drains in bar clean and maintained? :Floor drains in alley clean and maintained? :Floor drains on line clean and maintained? :Floor drains in bus area clean and maintained? :Floor drains in dish room clean and maintained? :Floor drains in production area clean and maintained? :Floor drains in storage areas (dry storage, chemical storage) clean and maintained?
High chairs/booster seats. :High chair clean and maintained? :Booster seats clean and maintained? :Car seat holders clean and maintained? Infant changing centers. Infant changing tables shall be free of accumulated soil and cleaned with restroom disinfectant daily and properly maintained.
Proper handwashing and glove changes. :Paper towels used? :Approved soap used? :Hands washed for at least 10-15 seconds? :Warm water (100°F, min)? :Are hands washed any time they become contaminated? :Handwashing procedures followed between handling of dirty and clean dishware? :Toilet paper provided in restrooms? :When gloved hands are contaminated, are gloves removed, hands washed and new gloves put on?

Server Alley

Food properly labeled and within rotation guidelines. :Food properly labeled and within rotation in production? :Food properly labeled and within rotation in alley? :Food properly labeled and within rotation in line? :Food properly labeled and within rotation in server station? :Food properly labeled and within rotation in bar?
Proper handwashing and glove changes. :Paper towels used? :Approved soap used? :Hands washed for at least 10-15 seconds? :Warm water (100°F, min)? :Are hands washed any time they become contaminated? :Handwashing procedures followed between handling of dirty and clean dishware? :Toilet paper provided in restrooms? :When gloved hands are contaminated, are gloves removed, hands washed and new gloves put on?
Reach-in coolers/freezers. :Reach-in coolers/freezers in bar clean and maintained? :Reach-in coolers/freezers in service station clean and maintained? :Reach-in coolers/freezers in production clean and maintained? :Reach-in coolers/freezers in alley clean and maintained? :Reach-in coolers/freezers on line clean and maintained?
Table condiments. :Condiment bottles in alley clean and maintained? :Condiment bottles in bar area clean and maintained? :Condiment bottles on tables clean and maintained? :Salt and pepper shakers clean and maintained? :Sugar caddies clean and maintained?
Personal item storage, proper eating, tasting, drinking, or tobacco use. Provide a designated location for employee personal items away from food and food contact equipment. Drinks must be stored in a non- breakable container with a lid and straw, also stored away from food and food contact equipment. Personal food/snacks are not allowed to be consumed while working with or around food. All personal food should be stored separately from restaurant food and utensils. Drinking out of cone cups is an acceptable alternative to covered containers. Please refer to local health department regulations for local regulatory requirements and use this as a coaching opportunity.
Point of Sale Equipment. :KDS equipment (screens, bump bars, electronics) clean and maintained? :DASH stations clean and maintained? :Ticket rails clean and maintained? :Check printers clean and maintained?
Vents and fans. :Vents and fans in guest restrooms clean and maintained? :Vents and fans in employee restrooms clean and maintained? :Vents and fans in service stations clean and maintained? :Vents and fans in lobby/dining area clean and maintained? :Vents and fans in bar clean and maintained? :Vents and fans in alley clean and maintained? :Vents and fans on line clean and maintained? :Vents and fans in bus area clean and maintained? :Vents and fans in dish room clean and maintained? :Vents and fans in production area clean and maintained? :Vents and fans in storage areas (dry storage, chemical storage) clean and maintained? Walls and Doors. :Walls in guest restrooms clean and maintained? :Walls in employee restrooms clean and maintained? :Walls in service stations clean and maintained? :Walls in lobby/dining area clean and maintained? :Walls in bar clean and maintained? :Walls in alley clean and maintained? :Walls on line clean and maintained? :Walls in bus area clean and maintained? :Walls in dish room clean and maintained? :Walls in production clean and maintained? :Walls in storage areas (dry storage, chemical storage) clean and maintained? :Walls, doors and door sweeps are in good repair to prevent rodent entry and harborage?
All items inverted i.e. coffee filters, take out containers, ramekins
In-use utensils: properly stored. :No utensils stored in stagnant water below 135°F? :Utensil handles not in contact with food? :All silverware inverted when in cylinders? :All silverware facing in same direction when in dividers? :In use utensils stored in a sanitary manner?
Hot holding equipment. :Hot wells clean and maintained? :Crescors/altoshams clean and maintained? :Heat lamps clean and maintained? :Glo-rays clean and maintained? :Bread warmer clean and maintained? Chillers and warmers. :Glass and plate chillers in bar clean and maintained? :Glass and plate chillers in alley clean and maintained? :Bowl and plate warmers clean and maintained?
All food-contact surfaces are sanitized. :Food contact utensils are clean and sanitized? (i.e. ladles, portioning scoops/spoodles, tongs, knives) :Silverware is clean and sanitized? (i.e. knives, forks, spoons, etc) :Glassware is clean and sanitized? (i.e. drinking/bar glasses) :Dishware is clean and sanitized? (i.e. plates/platters, soup bowls/cups, salad plates/bowls, soufflé cups/ramekins, coffee cups) :Cutting boards are clean and sanitized? (i.e. cutting boards in production, line, bar) :Slicers and dicers are clean and sanitized? (i.e. slicers/dicers/sectionizers in production, line, bar) :Ice machine interior, ice bin interior, ice scoops, ice buckets and holders are clean and sanitized?
No bare hand contact with RTE foods. :Gloves properly worn when handling ready to eat foods? :Utensils are properly used when handling ready to eat foods?
Butter in temperature and labeled, if times is used as a control then labeled with a 4 hour self life
Proper use of time as a public health control. If jurisdictions have allowed time rather than temperature alone as a means to help ensure food safety, conditions set by the regulatory body must be followed. These conditions have included limiting the display of potentially hazardous foods at ambient room temperature to less than four hours, time labeling the product while on display, and discarding the food product at the end of that period. If No, please describe corrective action taken.If the temperature of the potentially hazardous food is 41°F or below, do not deduct in this question. Deduct under question #35 (Food properly labeled and within rotation guidelines), as no Food Safety risk is present. Currently OG, RL, BB & CG cut tomatoes must be identified for time as a public health control. Whipped butter at LH, stored at room temperature in the alley, must be marked for time control.
Non-food contact equipment/utensils. :A-frame clean and maintained? :Bag sealer clean and maintained? :Aluminum foil and PVC rolls clean and maintained? :Bake/bread mats clean and maintained? :Oven mitts clean and maintained? :Scales clean and maintained? :Stand pipes clean and maintained? :Timers clean and maintained? :Bread baskets clean and maintained?
Pitchers/tea pots/coffee pots. :Pitchers/tea pots/coffee pots in dining area clean and maintained? :Pitchers/tea pots/coffee pots in service stations clean and maintained? :Pitchers/tea pots/coffee pots in alley clean and maintained? Brewing (hot beverage) equipment. :Coffee makers and filter baskets clean and maintained? :Cappuccino machine clean and maintained? :Tea brewers clean and maintained?
Beverage dispensing equipment. :Beverage dispensing equipment in bar clean and maintained? :Beverage dispensing equipment in service stations clean and maintained? :Beverage dispensing equipment in alley clean and maintained? :Beverage dispensing equipment in receipt and storage clean and maintained? :Beer taps clean and maintained? :Drain lines attached? :Liquor bottles and/or their pour spouts cleaned and maintained?
Server trays. :Server trays in service stations clean and maintained? :Server trays in alley clean and maintained? :Server trays in bar clean and maintained?
Ice machine and ice bin exterior. :Ice machine exterior clean and maintained? :Ice bin exterior clean and maintained? Ice/cold wells. :Ice/cold wells on line are clean and maintained? :Ice/cold wells in alley are clean and maintained? :Ice/cold wells in bar are clean and maintained? :Ice/cold wells in expo are clean and maintained?
Floors and coving. :Floors and coving in guest restrooms clean and maintained? :Floors and coving in employee restrooms clean and maintained? :Floors and coving in service stations clean and maintained? :Floors and coving in lobby/dining area clean and maintained? :Floors and coving in bar clean and maintained? Floor drains. :Floor drains in guest restrooms clean and maintained? :Floor drains in employee restrooms clean and maintained? :Floor drains in service stations clean and maintained? :Floor drains in lobby/dining area clean and maintained? :Floor drains in bar clean and maintained? :Floor drains in alley clean and maintained? :Floor drains on line clean and maintained? :Floor drains in bus area clean and maintained? :Floor drains in dish room clean and maintained? :Floor drains in production area clean and maintained? :Floor drains in storage areas (dry storage, chemical storage) clean and maintained?
Proper cold holding temperatures. :Cold food in alley below 41°F? :Cold food in bar below 41°F? :Cold food in expo below 41°F? :Cold food in preparation using proper measures to keep cold? :Cold food in service area below 41°F? :Food in walk-in freezer maintained frozen? :Cold food stored on line below 41°F? :All reach-in freezers maintain food frozen? :Cold food in production coolers? :Cold food in walk-in coolers below 41°F?

Bar

Menus/menu holders, check minders, table tents and pagers. :Menus clean and maintained? :Check minders clean and maintained? :Table tents clean and maintained? :Pagers clean and maintained?
Table condiments. :Condiment bottles in alley clean and maintained? :Condiment bottles in bar area clean and maintained? :Condiment bottles on tables clean and maintained? :Salt and pepper shakers clean and maintained? :Sugar caddies clean and maintained?
Mixers and blenders. :Bar mixer cleaned and maintained? :Production mixer/blender cleaned and maintained? :Drink blender cleaned and maintained? :Oasis machine cleaned and maintained? :Juicer cleaned and maintained?
Proper handwashing and glove changes. :Paper towels used? :Approved soap used? :Hands washed for at least 10-15 seconds? :Warm water (100°F, min)? :Are hands washed any time they become contaminated? :Handwashing procedures followed between handling of dirty and clean dishware? :Toilet paper provided in restrooms? :When gloved hands are contaminated, are gloves removed, hands washed and new gloves put on?
There is no cross-contamination occurring in the restaurant. :No ice build-up in freezer in direct contact with food? :No condensate dripping directly on food in storage? :No cross contamination occurring due to improper storage levels? :Separation of raw proteins and ready to eat foods in production? :Separation of raw proteins and ready to eat foods on the line? :Using separate tongs to handle raw and RTE food? :No items stored in ice used for consumption? :No physical contamination of ice occurring?
Vents and fans. :Vents and fans in guest restrooms clean and maintained? :Vents and fans in employee restrooms clean and maintained? :Vents and fans in service stations clean and maintained? :Vents and fans in lobby/dining area clean and maintained? :Vents and fans in bar clean and maintained? :Vents and fans in alley clean and maintained? :Vents and fans on line clean and maintained? :Vents and fans in bus area clean and maintained? :Vents and fans in dish room clean and maintained? :Vents and fans in production area clean and maintained? :Vents and fans in storage areas (dry storage, chemical storage) clean and maintained? Walls and Doors. :Walls in guest restrooms clean and maintained? :Walls in employee restrooms clean and maintained? :Walls in service stations clean and maintained? :Walls in lobby/dining area clean and maintained? :Walls in bar clean and maintained? :Walls in alley clean and maintained? :Walls on line clean and maintained? :Walls in bus area clean and maintained? :Walls in dish room clean and maintained? :Walls in production clean and maintained? :Walls in storage areas (dry storage, chemical storage) clean and maintained? :Walls, doors and door sweeps are in good repair to prevent rodent entry and harborage?
In-use utensils: properly stored. :No utensils stored in stagnant water below 135°F? :Utensil handles not in contact with food? :All silverware inverted when in cylinders? :All silverware facing in same direction when in dividers? :In use utensils stored in a sanitary manner?
Clean glasses and free of lipstick, fruit debris, fingerprints.
Food properly labeled and within rotation guidelines. :Food properly labeled and within rotation in production? :Food properly labeled and within rotation in alley? :Food properly labeled and within rotation in line? :Food properly labeled and within rotation in server station? :Food properly labeled and within rotation in bar?
Proper cold holding temperatures. :Cold food in alley below 41°F? :Cold food in bar below 41°F? :Cold food in expo below 41°F? :Cold food in preparation using proper measures to keep cold? :Cold food in service area below 41°F? :Food in walk-in freezer maintained frozen? :Cold food stored on line below 41°F? :All reach-in freezers maintain food frozen? :Cold food in production coolers? :Cold food in walk-in coolers below 41°F?
High area free of dust/mirrors, glass smudge free
Point of Sale Equipment. :KDS equipment (screens, bump bars, electronics) clean and maintained? :DASH stations clean and maintained? :Ticket rails clean and maintained? :Check printers clean and maintained?
Beverage dispensing equipment. :Beverage dispensing equipment in bar clean and maintained? :Beverage dispensing equipment in service stations clean and maintained? :Beverage dispensing equipment in alley clean and maintained? :Beverage dispensing equipment in receipt and storage clean and maintained? :Beer taps clean and maintained? :Drain lines attached? :Liquor bottles and/or their pour spouts cleaned and maintained?
Floors and coving. :Floors and coving in guest restrooms clean and maintained? :Floors and coving in employee restrooms clean and maintained? :Floors and coving in service stations clean and maintained? :Floors and coving in lobby/dining area clean and maintained? :Floors and coving in bar clean and maintained? Floor drains. :Floor drains in guest restrooms clean and maintained? :Floor drains in employee restrooms clean and maintained? :Floor drains in service stations clean and maintained? :Floor drains in lobby/dining area clean and maintained? :Floor drains in bar clean and maintained? :Floor drains in alley clean and maintained? :Floor drains on line clean and maintained? :Floor drains in bus area clean and maintained? :Floor drains in dish room clean and maintained? :Floor drains in production area clean and maintained? :Floor drains in storage areas (dry storage, chemical storage) clean and maintained?
Reach-in coolers/freezers. :Reach-in coolers/freezers in bar clean and maintained? :Reach-in coolers/freezers in service station clean and maintained? :Reach-in coolers/freezers in production clean and maintained? :Reach-in coolers/freezers in alley clean and maintained? :Reach-in coolers/freezers on line clean and maintained?
Ice/cold wells. :Ice/cold wells on line are clean and maintained? :Ice/cold wells in alley are clean and maintained? :Ice/cold wells in bar are clean and maintained? :Ice/cold wells in expo are clean and maintained?
All surfaces cleaned and wiped down with sanitizer including counters and chairs/stools

HOH

HOH- Line

Proper handwashing and glove changes. :Paper towels used? :Approved soap used? :Hands washed for at least 10-15 seconds? :Warm water (100°F, min)? :Are hands washed any time they become contaminated? :Handwashing procedures followed between handling of dirty and clean dishware? :Toilet paper provided in restrooms? :When gloved hands are contaminated, are gloves removed, hands washed and new gloves put on?
Personal item storage, proper eating, tasting, drinking, or tobacco use. Provide a designated location for employee personal items away from food and food contact equipment. Drinks must be stored in a non- breakable container with a lid and straw, also stored away from food and food contact equipment. Personal food/snacks are not allowed to be consumed while working with or around food. All personal food should be stored separately from restaurant food and utensils. Drinking out of cone cups is an acceptable alternative to covered containers. Please refer to local health department regulations for local regulatory requirements and use this as a coaching opportunity.
In-use utensils: properly stored. :No utensils stored in stagnant water below 135°F? :Utensil handles not in contact with food? :All silverware inverted when in cylinders? :All silverware facing in same direction when in dividers? :In use utensils stored in a sanitary manner?
Hot holding equipment. :Hot wells clean and maintained? :Crescors/altoshams clean and maintained? :Heat lamps clean and maintained? :Glo-rays clean and maintained? :Bread warmer clean and maintained?
Reach-in coolers/freezers. :Reach-in coolers/freezers in bar clean and maintained? :Reach-in coolers/freezers in service station clean and maintained? :Reach-in coolers/freezers in production clean and maintained? :Reach-in coolers/freezers in alley clean and maintained? :Reach-in coolers/freezers on line clean and maintained?
All food-contact surfaces are sanitized. :Food contact utensils are clean and sanitized? (i.e. ladles, portioning scoops/spoodles, tongs, knives) :Silverware is clean and sanitized? (i.e. knives, forks, spoons, etc) :Glassware is clean and sanitized? (i.e. drinking/bar glasses) :Dishware is clean and sanitized? (i.e. plates/platters, soup bowls/cups, salad plates/bowls, soufflé cups/ramekins, coffee cups) :Cutting boards are clean and sanitized? (i.e. cutting boards in production, line, bar) :Slicers and dicers are clean and sanitized? (i.e. slicers/dicers/sectionizers in production, line, bar) :Ice machine interior, ice bin interior, ice scoops, ice buckets and holders are clean and sanitized?
There is no cross-contamination occurring in the restaurant. :No ice build-up in freezer in direct contact with food? :No condensate dripping directly on food in storage? :No cross contamination occurring due to improper storage levels? :Separation of raw proteins and ready to eat foods in production? :Separation of raw proteins and ready to eat foods on the line? :Using separate tongs to handle raw and RTE food? :No items stored in ice used for consumption? :No physical contamination of ice occurring?
Breading bins/food storage containers. :Breading bins/food storage containers holders in production clean and maintained?
Cooking equipment. :Conveyor oven clean and maintained? :Convection oven clean and maintained? :Pizza oven clean and maintained? :Smoker clean and maintained? :Cheese melters clean and maintained? :Microwave clean and maintained? :Range/stove/saute clean and maintained? Fryer equipment shall be maintained free of visible soil.
Take out containers and single use items inverted
Dipper wells clean with running water and utensils completely submerged.
Point of Sale Equipment. :KDS equipment (screens, bump bars, electronics) clean and maintained? :DASH stations clean and maintained? :Ticket rails clean and maintained? :Check printers clean and maintained?
Pots, pans, and trays. :Steamer pans clean and maintained? :Sheet pans clean and maintained? :Hotel pans and lids clean and maintained? :Sauté pans clean and maintained? :Metal and plastic trays clean and maintained? :Microwave containers clean and maintained? :Pots clean and maintained?
Bakeware. :Casseroles cleaned and maintained? :Boats clean and maintained? :Pizza screens clean and maintained? :Pie tins clean and maintained? :Conveyor oven pans clean and maintained? :Blackening pans clean and maintained?
Hoods and hood filters. :Hoods and hood filters in dish clean and maintained? :Hoods and hood filters in alley clean and maintained? :Hoods and hood filters in production clean and maintained? :Hoods and hood filters on line clean and maintained?
Proper cooking temperatures & times. :Poultry/Stuffed foods/Soups/Sauces cooked to a minimum of 165°F? :Ground product (beef, pork or seafood) cooked to a minimum 155°F? :Fish/Seafood/Pork/Beef/Eggs cooked to a minimum of 145°F? :Prime rib (LH) cooked to a minimum of 130°F?
Walls and Doors. :Walls in guest restrooms clean and maintained? :Walls in employee restrooms clean and maintained? :Walls in service stations clean and maintained? :Walls in lobby/dining area clean and maintained? :Walls in bar clean and maintained? :Walls in alley clean and maintained? :Walls on line clean and maintained? :Walls in bus area clean and maintained? :Walls in dish room clean and maintained? :Walls in production clean and maintained? :Walls in storage areas (dry storage, chemical storage) clean and maintained? :Walls, doors and door sweeps are in good repair to prevent rodent entry and harborage?
Vents and fans. :Vents and fans in guest restrooms clean and maintained? :Vents and fans in employee restrooms clean and maintained? :Vents and fans in service stations clean and maintained? :Vents and fans in lobby/dining area clean and maintained? :Vents and fans in bar clean and maintained? :Vents and fans in alley clean and maintained? :Vents and fans on line clean and maintained? :Vents and fans in bus area clean and maintained? :Vents and fans in dish room clean and maintained? :Vents and fans in production area clean and maintained? :Vents and fans in storage areas (dry storage, chemical storage) clean and maintained?
Cutting Board clean with no pits or deep grooves.
Proper hot holding temperatures. All hot foods, except prime rib at LH, must be held at 135°F or higher. Prime rib must be held at 130°F or higher. If No, please describe corrective action taken.
Proper reheating temperatures for previously cooked foods. All foods, except prime rib, which will be held hot must be reheated using an approved method to 165°F within two hours. Prime rib, at LH, which will be held hot must be reheated to a minimum of 130°F for at least 2 hours using the same method and equipment as used for the original cook. If No, please describe the corrective actions. If hot holding equipment is not approved for reheating, score under number 27. Commercially processed precooked foods reheated for hot holding, when first removed from their original container, must be heated to a minimum of 135°F.
Uniform maintained. :Gloves properly used and maintained? :Uniform used and maintained? :Hair restraints properly worn?
Proper cold holding temperatures. :Cold food in alley below 41°F? :Cold food in bar below 41°F? :Cold food in expo below 41°F? :Cold food in preparation using proper measures to keep cold? :Cold food in service area below 41°F? :Food in walk-in freezer maintained frozen? :Cold food stored on line below 41°F? :All reach-in freezers maintain food frozen? :Cold food in production coolers? :Cold food in walk-in coolers below 41°F?
Dish Machine/Triple Sink procedures. :Rinse temperature accurate? :Sanitizer strength is accurate? Dish machine. :Dish machine interior clean and maintained? :Dish machine exterior clean and maintained? :Dish curtains clean and maintained? :Hoods clean and maintained? :Racks clean and maintained? :Drain tables clean and maintained?
Floors and coving. :Floors and coving in guest restrooms clean and maintained? :Floors and coving in employee restrooms clean and maintained? :Floors and coving in service stations clean and maintained? :Floors and coving in lobby/dining area clean and maintained? :Floors and coving in bar clean and maintained? Floor drains. :Floor drains in guest restrooms clean and maintained? :Floor drains in employee restrooms clean and maintained? :Floor drains in service stations clean and maintained? :Floor drains in lobby/dining area clean and maintained? :Floor drains in bar clean and maintained? :Floor drains in alley clean and maintained? :Floor drains on line clean and maintained? :Floor drains in bus area clean and maintained? :Floor drains in dish room clean and maintained? :Floor drains in production area clean and maintained? :Floor drains in storage areas (dry storage, chemical storage) clean and maintained?
Food properly labeled and within rotation guidelines. :Food properly labeled and within rotation in production? :Food properly labeled and within rotation in alley? :Food properly labeled and within rotation in line? :Food properly labeled and within rotation in server station? :Food properly labeled and within rotation in bar?

HOH-Production

Prep tables (undersides and legs). Prep tables (undersides and legs) shall be clean and maintained.
Floors and coving. :Floors and coving in guest restrooms clean and maintained? :Floors and coving in employee restrooms clean and maintained? :Floors and coving in service stations clean and maintained? :Floors and coving in lobby/dining area clean and maintained? :Floors and coving in bar clean and maintained? Floor drains. :Floor drains in guest restrooms clean and maintained? :Floor drains in employee restrooms clean and maintained? :Floor drains in service stations clean and maintained? :Floor drains in lobby/dining area clean and maintained? :Floor drains in bar clean and maintained? :Floor drains in alley clean and maintained? :Floor drains on line clean and maintained? :Floor drains in bus area clean and maintained? :Floor drains in dish room clean and maintained? :Floor drains in production area clean and maintained? :Floor drains in storage areas (dry storage, chemical storage) clean and maintained?
Food properly labeled and within rotation guidelines. :Food properly labeled and within rotation in production? :Food properly labeled and within rotation in alley? :Food properly labeled and within rotation in line? :Food properly labeled and within rotation in server station? :Food properly labeled and within rotation in bar?
Uniform maintained. :Gloves properly used and maintained? :Uniform used and maintained? :Hair restraints properly worn?
Dollies and carts. :Dollies and carts in dish clean and maintained? :Dollies and carts in production clean and maintained?
Proper cold holding temperatures. :Cold food in alley below 41°F? :Cold food in bar below 41°F? :Cold food in expo below 41°F? :Cold food in preparation using proper measures to keep cold? :Cold food in service area below 41°F? :Food in walk-in freezer maintained frozen? :Cold food stored on line below 41°F? :All reach-in freezers maintain food frozen? :Cold food in production coolers? :Cold food in walk-in coolers below 41°F?
Non-food contact equipment/utensils. :A-frame clean and maintained? :Bag sealer clean and maintained? :Aluminum foil and PVC rolls clean and maintained? :Bake/bread mats clean and maintained? :Oven mitts clean and maintained? :Scales clean and maintained? :Stand pipes clean and maintained? :Timers clean and maintained? :Bread baskets clean and maintained?
Knife holders. :Knife holders in dish clean and maintained? :Knife holders in production clean and maintained? :Knife holders in bar clean and maintained? :Knife holders on line are clean and maintained? Safety tools and equipment. :Cutting gloves clean and maintained? :Cutting board mats clean and maintained?
In-use utensils: properly stored. :No utensils stored in stagnant water below 135°F? :Utensil handles not in contact with food? :All silverware inverted when in cylinders? :All silverware facing in same direction when in dividers? :In use utensils stored in a sanitary manner?
Dish Machine/Triple Sink procedures. :Rinse temperature accurate? :Sanitizer strength is accurate? Dish machine. :Dish machine interior clean and maintained? :Dish machine exterior clean and maintained? :Dish curtains clean and maintained? :Hoods clean and maintained? :Racks clean and maintained? :Drain tables clean and maintained?
Proper handwashing and glove changes. :Paper towels used? :Approved soap used? :Hands washed for at least 10-15 seconds? :Warm water (100°F, min)? :Are hands washed any time they become contaminated? :Handwashing procedures followed between handling of dirty and clean dishware? :Toilet paper provided in restrooms? :When gloved hands are contaminated, are gloves removed, hands washed and new gloves put on?
Food received at proper temperature. :Refrigerated foods received at 41°F or below? :Frozen foods received at 0°F or below? :Fresh fish received at 41°F or below? :Raw shell eggs received at 45°F or below? :Live mollusks received at 45°F or below?
Food received in good condition & safe. All foods delivered for use in a restaurant must be safe and wholesome (e.g. no seam dents, no moldy cheese, no open bags, no brown produce, no spoiled fish). List items that are unsafe and unwholesome in the auditor notes. While receiving food, managers and employees should ensure packaging is intact with no visible damages. Reject any delivered food that is not wholesome and file a product complaint. Discard dented cans or provide a separate location for their storage.
Required records available: shellstock tags. :Raw shell stock are stored in original container? :Shell stock tag is attached to original container? :Shell stock tags are kept on file? :Date of when last shell stock was served is recorded on shell stock tag?
Recipe cards and holders. :Recipe cards and holders in alley clean and maintained? :Recipe cards and holders on line clean and maintained? :Recipe cards and holders in production clean and maintained? :Recipe cards and holders in bar clean and maintained?
Vents and fans. :Vents and fans in guest restrooms clean and maintained? :Vents and fans in employee restrooms clean and maintained? :Vents and fans in service stations clean and maintained? :Vents and fans in lobby/dining area clean and maintained? :Vents and fans in bar clean and maintained? :Vents and fans in alley clean and maintained? :Vents and fans on line clean and maintained? :Vents and fans in bus area clean and maintained? :Vents and fans in dish room clean and maintained? :Vents and fans in production area clean and maintained? :Vents and fans in storage areas (dry storage, chemical storage) clean and maintained? Walls and Doors. :Walls in guest restrooms clean and maintained? :Walls in employee restrooms clean and maintained? :Walls in service stations clean and maintained? :Walls in lobby/dining area clean and maintained? :Walls in bar clean and maintained? :Walls in alley clean and maintained? :Walls on line clean and maintained? :Walls in bus area clean and maintained? :Walls in dish room clean and maintained? :Walls in production clean and maintained? :Walls in storage areas (dry storage, chemical storage) clean and maintained? :Walls, doors and door sweeps are in good repair to prevent rodent entry and harborage?
There is no cross-contamination occurring in the restaurant. :No ice build-up in freezer in direct contact with food? :No condensate dripping directly on food in storage? :No cross contamination occurring due to improper storage levels? :Separation of raw proteins and ready to eat foods in production? :Separation of raw proteins and ready to eat foods on the line? :Using separate tongs to handle raw and RTE food? :No items stored in ice used for consumption? :No physical contamination of ice occurring?
Prep sinks. :Prep sinks in bar clean and maintained? :Prep sinks in alley clean and maintained? :Prep sinks in production clean and maintained? :Prep sinks on line clean and maintained? Prep Tables. :Prep tables in production are cleaned and maintained? :Prep tables on line are cleaned and maintained? :Prep tables in alley are cleaned and maintained?
All food-contact surfaces are sanitized. :Food contact utensils are clean and sanitized? (i.e. ladles, portioning scoops/spoodles, tongs, knives) :Silverware is clean and sanitized? (i.e. knives, forks, spoons, etc) :Glassware is clean and sanitized? (i.e. drinking/bar glasses) :Dishware is clean and sanitized? (i.e. plates/platters, soup bowls/cups, salad plates/bowls, soufflé cups/ramekins, coffee cups) :Cutting boards are clean and sanitized? (i.e. cutting boards in production, line, bar) :Slicers and dicers are clean and sanitized? (i.e. slicers/dicers/sectionizers in production, line, bar) :Ice machine interior, ice bin interior, ice scoops, ice buckets and holders are clean and sanitized?
Proper handling of Harvest foods. :Harvest foods cooked according to procedures? :Harvest foods cooled according to procedures? :Harvest foods stored according to procedures?
Mixers and blenders. :Bar mixer cleaned and maintained? :Production mixer/blender cleaned and maintained? :Drink blender cleaned and maintained? :Oasis machine cleaned and maintained? :Juicer cleaned and maintained?
Proper cooking temperatures & times. :Poultry/Stuffed foods/Soups/Sauces cooked to a minimum of 165°F? :Ground product (beef, pork or seafood) cooked to a minimum 155°F? :Fish/Seafood/Pork/Beef/Eggs cooked to a minimum of 145°F? :Prime rib (LH) cooked to a minimum of 130°F?
Chemicals and pesticides properly identified, stored, & used. :Chemicals and pesticides are stored below food or clean utensils? :Chemicals and pesticides are labeled accurately? :Approved chemicals and pesticides are properly used and MSDS in book?
Prep equipment/tools. :Cheese graters clean and maintained? :Butter machines clean and maintained? :Can openers clean and maintained? :Condiment pumps clean and maintained? :Salad/vegetable spinner clean and maintained?
Food contact utensils. :Measuring cups clean and maintained? :Seasoning shakers clean and maintained? :Fryer baskets clean and maintained (not frayed)? :Breading screens clean and maintained (not frayed)? :Butter brush clean and maintained? :Skewers clean and maintained? :Colanders/strainers clean and maintained? :Breading scoop or holders clean and maintained? :Whisks, spatulas or production spoons clean and maintained?

Outside/Back Dock/Office

Outside/Back Door

Dumpster area. :Dumpster pad clean and maintained? :Dumpster clean and maintained? :Grease containers clean and maintained? :Dumpster lids closed clean? :Drain plugs installed? :Grease containers covered?
Hot water room, electrical room, linen storage areas. :Hot water room clean and maintained? :Electrical room clean and maintained? :Linen storage clean and maintained? :Equipment storage clean and maintained?
Building exterior/parking lot and all entry areas.
Mop buckets, mops, wringers, brooms, dust pans and squeegee. Cleaning equipment shall be clean and maintained and free of accumulated soils.
Chemicals and pesticides properly identified, stored, & used. :Chemicals and pesticides are stored below food or clean utensils? :Chemicals and pesticides are labeled accurately? :Approved chemicals and pesticides are properly used and MSDS in book?
Waste receptacles. :Waste receptacles in guest restrooms clean and maintained, covered overnight, liner provided (If applicable, sanitary napkin waste receptacles must be covered)? :Waste receptacles in employee restrooms clean and maintained, liner provided (If applicable, sanitary napkin waste receptacles must be covered)?
Plumbing installed; proper backflow devices.

Office

ServSafe certificates for all managers Up to date / Proposition 65 Poster. SERVSAFE CERTIFICATES All Darden Restaurant Managers must be ServSafe certified within the last 3 years. This excludes Manager’s In Training (MIT’s).
Employee Health & Emerging Pathogen Prevention. :Emetic Event Kit properly stocked? :Biohazard kit stocked and present? :Oasis Pro 63 is properly used to clean restrooms?
Proper exclusion of ill employees.
No discharge from eyes, nose, and mouth. Managers must observe and exclude employees and other managers with discharge from the eyes, nose or mouth from the restaurant.
Compliance with variance, specialized process, & HACCP plan. :HACCP forms are available and in use? :HACCP forms maintained on file as per Brand instructions? :HACCP forms on file reviewed and signed by Manager?
All food obtained from approved source. All food products used in the restaurant must be from Darden approved sources. If in doubt or have questions, contact the Division Total Quality Manager. If No, list the specific food.

Safety

Safety committee meetings held at least quarterly?
Safety Committee meetings are held at least quarterly (except for OR & WA where it is a regulatory requirement to hold meetings monthly.) Representation consists of at least 5 people from management, FOH and BOH; properly documented with safety action items, including the opportunities identified in the self- evaluation; manager(s) responsible identified with assigned target completion dates
The GM/MP investigates each team member accident to determine the root cause, develop a control plan and share the result with the Director of Operations within 7 days. Managers document each investigation using the Accident Investigation & Root Cause Analysis form that is available for download from DiSH>Manager Tools>Safety & Security Resources>navigation list.
The Chemical Safety Training log is up-to-date with employee signatures and training dates; personal protective equipment (clean goggles, rubber gloves and apron) is readily available for use when suggested by the chemical MSDS
Consistent with dress standards and check in procedures, managers verify daily that each employee wears shoes with slip-resistant soles that are in good condition, tread not excessively worn or more than half loaded with food debris (check at least 5 employees’ shoes); at least one pair of slip-resistant overshoes is available in each size (XXS, XS, S, M, M Plus or L, XL, and XXL).
Employees follow EcoLab® floor tile cleaning procedures: chemical is applied, allowed to soak, tiles are deck brushed, squeegeed and dried; and guest tile floors are dry before opening. Tile floors should not be sticky, indicating a build-up of chemical residue.
Walkway drain covers are in place and secure in all walkways in the restaurant including culinary areas, bar, side stations and restrooms.
Walk-off mats are available, used in the lobby during inclement weather, lay flat with no curled or raised edges, and returned to storage when the risk of slip/fall injury has passed.
Servers carry trays weighing no more than 20 pounds out of the alley (guidelines: 7 waters or 4 soup or 5 salad or 2 large platters or 3 small platters or round plates.)
When bussing, no one carries trays weighing more than 20 pounds (guideline: any combination of 10 glasses and/or small plates.
All doors (especially alley, bar, freezer, cooler, equipment doors) are opened and closed smoothly; doors are not kicked or thrown open.
BOH/HOH walkways are free of food debris, trash and pooled water that create slip hazards.
BOH/HOH walkways are free trip hazards. These can include, glass rack dollies, boxes, hoses and cleaning tools not returned to holders.
All walkways, especially those at the ice machine and around beverage stations are free of spilled ice cubes.
When a trench drain grate has been removed for cleaning, the drain is attended or guarded by caution signs. Grates are removed, cleaned and returned in a timely manner.
Verbal warnings (“Behind You,” “Hot Food,” “Sharp Knife,” “Corner,” etc.) are called out to alert people of movement through congested area.
Ventilation hoods are wiped down and hood filters are removed, cleaned and replaced in the morning prior to heating up equipment.
Fryers are cleaned, waste oil removed and discarded in the morning prior to heating up equipment. Note: this does not include routine filtering
Employees carry bulk food containers (boxes, cases, and bulk bags weighing over 30 lbs.) and filled silverware sorters one at a time.
Heavy goods (over 30 lbs.) are placed on the middle shelves (not top or bottom shelves but preferably in the “power zone”, about 15” to 60” above the floor) on multi-level shelving units or on dunnage racks. Using top or bottom shelves is permissible once all other available storage space is filled.
Freezer floors and thresholds are free of ice patches larger than one inch in diameter.
Employees wear a cutting glove on the feeding or holding hand when using any knife for repetitive cutting or any dicer/slicer equipment; employees wear cutting gloves on both hands when assembling/disassembling bladed equipment; blades and blade assemblies are stored safety to avoid any accidental contact; only authorized employees sharpen blades.
Approved tools for opening plastic bags (Viper® or kitchen shears) and boxes (Lizard®) are readily available and used; no knives are used to open product containers.
Food portion cups or bags are placed in portion-sized Kant Leek ®, Savaday® trays or microwave cookware before being heated in microwaves.
Plastic bags of heated soup or sauce are poured into hotel pans in production or placed in hotel pans and poured at the serving station; no heated soup/sauce bags are carried uncontained from the preparation/production areas.
Beverage glasses cool to room temperature after a dish machine wash before being placed in service. A system is in place to make sure glasses have a minimum of 15 minutes of post dishwasher cooling time before being placed into service.
Bar Maid® brushes are clean and in good condition (not excessively worn, matted or heavily coated); brushes are correctly positioned with the tallest brush on the center spindle and the shorter brushes placed on the side spindle.
Labeled broken glass buckets are easily accessible, used at the bar as well as in the dish return area and emptied directly into dumpsters or recycle collection containers.
Sidewalks and parking areas are free of potholes, debris, landscape materials and other slip/trip or ankle turning hazards.
Accessible ramps and sidewalks are free of uneven surfaces greater than 1/4" vertical rise and cracks or gaps 1/2" or more.
Parking stoppers are completely within each parking space with no overlap into walkways, securely fastened with no exposed anchors and in good condition.
Bushes, shrubs and trees do not restrict visibility at parking lot entrances, exits or walkways.
Back door is locked when unattended. When the back door is open, a manager or employee who has signed a security agreement is at arm’s length of the door.
Lockable freezers are equipped with easily accessible “hold up” alarm buttons.
Plants and bushes are kept trimmed back to avoid hiding places and low hanging branches over sidewalks and other walkways.
Doors used to admit employees and vendors prior to opening are equipped with convex mirrors aimed at each door IF there are blind spots.
Safe door is secure and not on a day lock.
The drop safe as well as front and back doors each have an armored car sticker.
Darden emergency security hot-line sticker is posted in the office near the telephone.

TQ and Safety Walkthrough

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Lobby

Dining Room

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Bar

HOH- Line

HOH-Production

Outside/Back Door

Office

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TQ and Safety Walkthrough

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Lobby

Dining Room

Restrooms- Use Pro 63 Only

Server Alley

Bar

HOH- Line

HOH-Production

Outside/Back Door

Office

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