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.
-
Floor is dry by dish sink, handwashing sink, prep sink, mop sink, and sauces
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.
-
Cut Veggies (Clean) are on separate shelf from Uncut Veggies (Dirty)
-
Floor is clean and dry
-
No more than 3 colors of day dots in cooler starting from today
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
-
No towels laying in prep area
DISH WASHING STATION
-
Sanitizer solution must be between 200-400ppm. 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.
-
No towels laying by the dish area
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.
-
No associate on cell phone outside designated area
-
No panda cups on cup rack. Must be a labeled resueable cup.
RICE CABINET AND RICE COOKERS
-
RICE temp 140⁰ or above.
-
ALL rice pans must have day dot of 12 hours on each
-
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.
-
Must change new metal scrubbies every day.
-
Towels clean at both wok stations (2) and fried rice/chow mein station (1).
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. (Eggrolls)
-
All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
-
No towels on reach in cooler or freezer.
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
-
Teriyaki will not be made while Ecosure is in the building
FRYERS
-
ALL fried Items MUST BE COOK IMMEDIATELY, temp must be minimum of 165⁰
-
Fryer is clean on outside as well as inside.
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.
Beverage
-
Coke machine is clean, nozzles and underneath is free of mold.
-
Ice machine free of mold
Outside
-
Dumpster area is clean
-
Dumpster Lid is closed
