Title Page

  • Store Number

  • Date

  • Associate's Name

  • GM/SM

ACO

BOH

  • Hot water is available and reaching min of 100⁰ hand wash sinks and 110⁰ dishwashing & prep sinks

  • NO rodent or pest activity/droppings *dead pest not at cooking/serving area Medium*

  • Hand sinks are functional, accessible and fully stocked with paper towel and hand soap.

DRY STORAGE

  • ALL ITEMS MUST BE STORED AT LEAST 6 INCHES FROM THE GROUND. NOTHING STORED ON FLOOR.

  • Dry goods must be LABELED and stored in approved contained with approved lid. No cracked containers/lids.

WALK-IN FREEZER

  • ALL PRODUCT MUST BE HELD AT 41⁰ BELOW. MUST HAVE HANGING WORKING THERMOMETER.

  • All product must be stored at least 6 inches off the ground. Nothing on the floors.

  • All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.

WALK-IN COOLER

  • ALL PRODUCT MUST BE HELD AT 41 DEGREES OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.

  • All products must be stored at least 6 inches off the ground. Nothing on the floors.

  • All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.

  • Employee foods MUST be stored in approved containers with lids and current day day dots at the bottom shelves.

PREP AREA

  • Emergency Meat Thawing NOT sitting at room temp. MUST be under RUNNING water and in container

  • FOOD PROCESSOR MUST BE CLEANED AFTER EACH USE, NO FOOD DEBRIS. MUST BE COVERED WHEN NOT IN USE.

  • Sugar, K-Starch, and Rice cart must be clean at all times, with lid covers. Labeled on each container. No measure cups inside.

  • Knives must be cleaned after each use and stored in a CLEAN knife rack. No debris or build-up.

  • NO PERSONAL ITEMS i.e. phone/foods

DISH WASHING STATION

  • Sanitizer solution must be between 150-400ppm. TEST STRIP MUST BE PRESENT

  • Water temp is 110⁰ or above *NO ACTIVE WASHING when EcoSure auditor is present*

  • Dirty dishes must be stored below clean dishes.

  • ALL clean utensils and containers must be free of debris/day dot/build-up.

ASSOCIATES

  • ALL FOH associates wearing gloves if serving food or packing

  • Must be in good health; No unprotected coughing or sneezing, discharge from eyes, nose or mouth.

  • Must wash hands BEFORE STARTING/RETURNING to work, when switching tasks and after touching body, eating or drinking.

  • May only eat in the lobby when is taking break , drink in designated areas.

  • Drinks MUST be store in disgnated area with lid AND straw.

RICE CABINET AND RICE COOKERS

  • RICE temp 140⁰ or above. All rice pans must have day dot and lids *use with in 12hrs of time labeled*

  • Rice cooker pot, Fork and Scoop are cleaned AFTER EACH USE

  • Rice Cabinet CLEANED, free of debris, calcium buildup and have clean hot water DAILY

COOKING RANGES

  • ALL FOOD MEETS FINAL COOK TEMP OF 165⁰ or above *R1/M1 must be temp while still in the wok*

  • All condiments on cook line must be labeled and have day dot, not exceeding 3 days. (Ginger Garlic mix - 4 hours)

  • Must change new metal scrubbies every day.

REACH-IN COOLERS AND FREEZERS

  • ALL COLD ITEMS MUST BE HELD AT 41⁰ or lower. FROZEN ITEMS MUST BE HELD AT 32⁰ or lower

  • Cabbage and Kale temperature are 41 degree or below (Medium: 42⁰ - 59⁰, High: above 60⁰

  • All items must have day dot, not exceeding 3 days including current day

  • All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.

TERIYAKI GRILL

  • FINAL COOK TEMP MUST REACH 165⁰ and All pieces of chicken MUST be temp before removing

  • MUST have dedicated thermometer at the station w/ alcohol wipes

  • Grill MUST be scraped clean after every use.

  • Cooking utensils, cleaning and raw meat spatula/tong must be in separated containers

FRYERS

  • ALL fried Items MUST BE COOK IMMEDIATELY, temp must be minimum of 165⁰

STEAM TABLE

  • R1/R2/R3/M1/V4 above 135⁰ (Medium:121⁰- 134⁰, High: under 120⁰)

  • Temp 1st entree - above 135⁰ (Medium:121⁰- 134⁰, High: under 120⁰)

  • Temp 2nd entree - above 135⁰ (Medium:121⁰- 134⁰, High: under 120⁰)

  • Temp 3rd entree - above 135⁰ (Medium:121⁰- 134⁰, High: under 120⁰)

  • Temp 4th entree - above 135⁰ (Medium:121⁰- 134⁰, High: under 120⁰)

  • TEMP LOGS ARE FILLED OUT 3 TIMES PER DAY AND NOT FALSIFIED.

  • Sanitizer towels MUST be stored in Sanitizer bucket when not in use.

  • C4 knife and cutting board free from left over chicken and cleaned every 2 hours.

  • Serving spoon/tongs handles are NOT buried/touching in food.

  • Serving utensils must be in containers free of debris, face down with lid cover and paper goods facing down

RESTROOMS

  • MUST HAVE AT LEAST 1 FUNCTIONAL TOILET

  • Toilet paper, hand towels and hand soap must be fully stocked. DO NOT PLACE EXTRA ROLLS ON DISPENSER.

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