TTS Food Safety Inspection 4/29/25

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Manager On Duty Full Name

• Location
  Address

Permits & Certificates & Binders

• Managers ServSafe Certificate ( GM & AM must be Certified)

  Yes

  No

  N/A

• Team Members Food Handlers Cards/Tests ( No missing TMs compare to all scheduled )

  Pass

  Fail

  N/A

• Take Pictures of all Licenses + Permits + Alcohol + Business Licenses (none Expired)

  Compliant

  Non-Compliant

  N/A

• Take Pictures of Last 3 invoices of Grease Trap Cleaning (No more than 3 months since last Cleaning )

  Yes

  No

  N/A

• Take Pictures of the last 3 Pest Control Visits (Monthly Visits )

  Yes

  No

  N/A

• Action taken on any items mentioned in pest control visits

  Yes

  No

  N/A

• Take Picture of MSDS Binder (In Good Condition)

  Yes

  No

  N/A

• Take Pictures of all Fire extinguishers & Ansul system TAGS (none expired or missing)

  Yes

  No

  N/A

• Take pictures of the last Hood cleaning Tags (Done Monthly)

  Yes

  No

  N/A

• Are all above documents easy to find in case GM is off when health department does an inspection?

  Yes

  No

  N/A

• First Aid Kit Stocked

  Yes

  No

  N/A

• Cut Gloves In Good Conditions (Extra Cut Gloves Available)

  Yes

  No

  N/A

• Back Braces in good condition (Extra Back Braces Available)

  Yes

  No

  N/A

• All Employees wearing NON-slip shoes

  Yes

  No

  N/A

Kitchen Line

• Internal cooking temperatures are reached (Carne Station Using Thermometer (Steak 145F/ Chicken 165F/ Pastor 145F)

  Safe

  At Risk

  N/A

• Probe thermometer available to monitor food temperatures; check calibration

  Yes

  No

  N/A

• Temp Line Freezer (Note Temp) -5F to +10F

  Safe

  At Risk

  N/A

• Temp of all Line refrigerators below 40F (Note Temps)

  Safe

  At Risk

  N/A

• Kitchen Line Check all Gaskets

  Good

  Fair

  Poor

  N/A

• Sanitizer Buckets present line at 200PPM

  Safe

  At Risk

  N/A

• Any employee Food or Dinks in designated areas

  Safe

  At Risk

  N/A

• Steamer/Hot Well Food Temps above 140F

  Safe

  At Risk

  N/A

• Cold Table Line 1&2 food temps below 40F

  Safe

  At Risk

  N/A

• Thermometers in all cooling units

  Compliant

  Non-Compliant

  N/A

• Tongs in Hot Bath (wash all utensils every 3 hours)

  Safe

  At Risk

  N/A

• Hand Sinks Stocked with Soap and Towels Hot Water at 110F-120F

  Safe

  At Risk

  N/A

• Floor Drains Clean

  Yes

  No

  N/A

• Vents Clean no dust

  Safe

  At Risk

  N/A

Dish Sink Area

• Sanitizer test strips available

  Yes

  No

  N/A

• Sanitizer at 200ppm

  Safe

  At Risk

  N/A

• Ecolab soap & sanitizer dispensers working

  Yes

  No

  N/A

• Hot (110°F - 120°F) & cold water available

  Pass

  Fail

  N/A

• No Grime on dishes or old sticker residue

  Safe

  At Risk

  N/A

• No clean dishes sitting in containers with water (Must have perforated pans to allow water to drain)

  Safe

  At Risk

  N/A

• Clean cutting boards stored in proper storage rack (not piled on top of each other)

  Safe

  At Risk

  N/A

• Strainers & Fryer Baskets in good condition no wires breaking

  Safe

  At Risk

  N/A

• All cutting boards in good condition (Not warped or to many brown stains)

  Good

  Fair

  Poor

  N/A

• No nesting of containers ( No Clutter )

  Good

  Fair

  Poor

  N/A

• Floor Drains Clean

  Yes

  No

  N/A

Prep Area

• Sanitizer Buckets used at 200ppm

  Safe

  At Risk

  N/A

• Hand Sinks Stocked with Soap and Towels Hot Water at 110F-120F

  Safe

  At Risk

  N/A

• Food prepared with minimum exposure time to room temp (Nothing left Out at room Temp Unattended)

  Safe

  At Risk

  N/A

• Cross-contamination of food-contact surfaces - clean/sanitize each area after prepping each item

  Safe

  At Risk

  N/A

• No food bins sitting directly on the floor

  Safe

  At Risk

  N/A

• Once bags are open, remaining product goes into an approved container w/ lid and label

  Safe

  At Risk

  N/A

• All containers labeled and closed with a tight-fitting lid

  Yes

  No

  N/A

• Only scoops with handles used to obtain product from bins

  Yes

  No

  N/A

• Food never prepared with bare hands, where utensils or gloves should be used; gloves changed between items

  Compliant

  Non-Compliant

  N/A

• All food from approved sources

  Yes

  No

  N/A

• Ice buckets inverted and free of any cracks/chips

  Safe

  At Risk

  N/A

• Physical Inspection of Food Equipment clean and good working condition (Food Mixer + Blenders )

  Good

  Fair

  Poor

  N/A

• Walls/Ceilings/Floors

  Good

  Fair

  Poor

  N/A

• Vents Clean no dust

  Yes

  No

  N/A

• Lighting/Light Shields Clean

  Yes

  No

  N/A

• Test all Sanitizer Buckets 200 PPM

  Safe

  At Risk

  N/A

• Knife Rack Clean & No Rust

  Safe

  At Risk

  N/A

• Floor Drains Clean

  Yes

  No

  N/A

Walk-in Area

• No food expired/spoiled Critical

  Compliant

  Non-Compliant

  N/A

• Rapid cooling practices followed (70°F < 2 hrs; 41°F < 4 hours) - metal containers only, small, shallow batches, recorded on cooling chart Critical (Mild Salsa in 8qrt containers)

  Safe

  At Risk

  N/A

• Raw meats stored below produce and ready-to-eat food products (cannot even be side by side on the same shelf)

  Yes

  No

  N/A

• Chicken stored on bottom shelves

  Yes

  No

  N/A

• Food items are covered & properly elevated (6 in. off floor)

  Yes

  No

  N/A

• Food items stored in approved containers w/ labels (cook, product name, date and expiration)

  Yes

  No

  N/A

• Refrigeration units & fan guards maintained clean (No Dust)

  Yes

  No

  N/A

• Walk-in cooler operating below 40°F

  Yes

  No

  N/A

• Approved shelving free of rust and signs of deterioration

  Yes

  No

  N/A

• Walk-in door air curtain in good condition and Gasket

  Good

  Fair

  Poor

  N/A

• Light shields in place; no condensation in light covers

  Yes

  No

  N/A

EMPLOYEE PRACTICES

• Employees wash hands as needed for 20 seconds ( Ask TMs if they know )

  Yes

  No

  N/A

• Employees Food in Designated areas or Container with Label "Employee Food"

  Yes

  No

  N/A

• Employee Cups in Designated Area and Cups with Lid & Straw

  Yes

  No

  N/A

• Hand washing sign(s) are posted

  Yes

  No

  N/A

• Employees wear clean clothes and hair restraints

  Yes

  No

  N/A

• No employee personal items (uniform included) left on food storage or preparation areas. (Use Lockers)

  Yes

  No

  N/A

Dinning Room Area

• Floor Mats at main entrances

  Yes

  No

  N/A

• Sanitizer buckets available & 200ppm

  Compliant

  Non-Compliant

  N/A

• Salsa Bar Temps at (40F or Below)

  Safe

  At Risk

  N/A

• Coke Machine clean ( Under Nozzles + Ice chute Clean + Drain Clean)

  Safe

  At Risk

  N/A

• No fruit Flies observed

  Safe

  At Risk

  N/A

• Utensils handle facing Up & Salsa Cups / Lids all facing down

  Safe

  At Risk

  N/A

• Floor Drains Clean

  Safe

  At Risk

  N/A

Bath Rooms

• Rest Rooms Clean

  Good

  Fair

  Poor

  N/A

• No Bad Sewer Smells

  Good

  Fair

  Poor

  N/A

• Hand Sink Water temperature 110°F - 120°F Critical

  Safe

  At Risk

  N/A

• Hand Washing Signs posted

  Compliant

  Non-Compliant

  N/A

• Handwash sink operating with soap & towels available Critical

  Yes

  No

  N/A

• Toilet paper stocked

  Yes

  No

  N/A

• Properly vented with working exhaust fan

  Yes

  No

  N/A

Mop Sink / Janitorial Area

• Mop sink in good repair

  Good

  Fair

  Poor

  N/A

• Mop bucket in good repair clean and wheels turn smoothly

  Good

  Fair

  Poor

  N/A

• Hazardous Materials/Chemical Storage Area Organized

  Yes

  No

  N/A

• Only approved chemicals, pesticides, and cleaning compounds stored in approved area, labeled properly and used correctly

  Safe

  At Risk

  N/A

• Soiled linen stored away from food preparation area

  Yes

  No

  N/A

Outside Trash Area

• Trash area clean and no trash observed on the floor

  Good

  Fair

  Poor

  N/A

• Trash disposed of in leak-proof and rodent-proof container

  Good

  Fair

  Poor

  N/A

• Trash bins lids closed

  Yes

  No

  N/A

• No overflowing trash cans

  Good

  Fair

  Poor

  N/A

• If trash cans look beat up call Trash Company to replace

  Good

  Fair

  Poor

  N/A