Title Page
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Store Number
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Date
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Associate's Name
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GM/SM
ACO
BOH
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Hot water is available and reaching min of 100⁰ hand wash sinks and 110⁰ dishwashing & prep sinks
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NO rodent or pest activity/droppings *dead pest not at cooking/serving area Medium*
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Hand sinks are functional, accessible and fully stocked with paper towel and hand soap.
DRY STORAGE
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ALL ITEMS MUST BE STORED AT LEAST 6 INCHES FROM THE GROUND. NOTHING STORED ON FLOOR.
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Dry goods must be LABELED and stored in approved contained with approved lid. No cracked containers/lids.
WALK-IN FREEZER
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ALL PRODUCT MUST BE HELD AT 41⁰ BELOW. MUST HAVE HANGING WORKING THERMOMETER.
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All product must be stored at least 6 inches off the ground. Nothing on the floors.
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
WALK-IN COOLER
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ALL PRODUCT MUST BE HELD AT 41 DEGREES OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.
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All products must be stored at least 6 inches off the ground. Nothing on the floors.
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
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Employee foods MUST be stored in approved containers with lids and current day day dots at the bottom shelves.
PREP AREA
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Emergency Meat Thawing NOT sitting at room temp. MUST be under RUNNING water and in container
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FOOD PROCESSOR MUST BE CLEANED AFTER EACH USE, NO FOOD DEBRIS. MUST BE COVERED WHEN NOT IN USE.
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Sugar, K-Starch, and Rice cart must be clean at all times, with lid covers. Labeled on each container. No measure cups inside.
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Knives must be cleaned after each use and stored in a CLEAN knife rack. No debris or build-up.
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NO PERSONAL ITEMS i.e. phone/foods
DISH WASHING STATION
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Sanitizer solution must be between 150-400ppm. TEST STRIP MUST BE PRESENT
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Water temp is 110⁰ or above *NO ACTIVE WASHING when EcoSure auditor is present*
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Dirty dishes must be stored below clean dishes.
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ALL clean utensils and containers must be free of debris/day dot/build-up.
ASSOCIATES
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ALL FOH associates wearing gloves if serving food or packing
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Must be in good health; No unprotected coughing or sneezing, discharge from eyes, nose or mouth.
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Must wash hands BEFORE STARTING/RETURNING to work, when switching tasks and after touching body, eating or drinking.
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May only eat in the lobby when is taking break , drink in designated areas.
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Drinks MUST be store in disgnated area with lid AND straw.
RICE CABINET AND RICE COOKERS
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RICE temp 140⁰ or above. All rice pans must have day dot and lids *use with in 12hrs of time labeled*
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Rice cooker pot, Fork and Scoop are cleaned AFTER EACH USE
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Rice Cabinet CLEANED, free of debris, calcium buildup and have clean hot water DAILY
COOKING RANGES
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ALL FOOD MEETS FINAL COOK TEMP OF 165⁰ or above *R1/M1 must be temp while still in the wok*
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All condiments on cook line must be labeled and have day dot, not exceeding 3 days. (Ginger Garlic mix - 4 hours)
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Must change new metal scrubbies every day.
REACH-IN COOLERS AND FREEZERS
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ALL COLD ITEMS MUST BE HELD AT 41⁰ or lower. FROZEN ITEMS MUST BE HELD AT 32⁰ or lower
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Cabbage and Kale temperature are 41 degree or below (Medium: 42⁰ - 59⁰, High: above 60⁰
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All items must have day dot, not exceeding 3 days including current day
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
TERIYAKI GRILL
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FINAL COOK TEMP MUST REACH 165⁰ and All pieces of chicken MUST be temp before removing
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MUST have dedicated thermometer at the station w/ alcohol wipes
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Grill MUST be scraped clean after every use.
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Cooking utensils, cleaning and raw meat spatula/tong must be in separated containers
FRYERS
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ALL fried Items MUST BE COOK IMMEDIATELY, temp must be minimum of 165⁰
STEAM TABLE
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R1/R2/R3/M1/V4 above 135⁰ (Medium:121⁰- 134⁰, High: under 120⁰)
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Temp 1st entree - above 135⁰ (Medium:121⁰- 134⁰, High: under 120⁰)
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Temp 2nd entree - above 135⁰ (Medium:121⁰- 134⁰, High: under 120⁰)
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Temp 3rd entree - above 135⁰ (Medium:121⁰- 134⁰, High: under 120⁰)
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Temp 4th entree - above 135⁰ (Medium:121⁰- 134⁰, High: under 120⁰)
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TEMP LOGS ARE FILLED OUT 3 TIMES PER DAY AND NOT FALSIFIED.
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Sanitizer towels MUST be stored in Sanitizer bucket when not in use.
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C4 knife and cutting board free from left over chicken and cleaned every 2 hours.
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Serving spoon/tongs handles are NOT buried/touching in food.
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Serving utensils must be in containers free of debris, face down with lid cover and paper goods facing down
RESTROOMS
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MUST HAVE AT LEAST 1 FUNCTIONAL TOILET
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Toilet paper, hand towels and hand soap must be fully stocked. DO NOT PLACE EXTRA ROLLS ON DISPENSER.
