Title Page
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Store Number
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Conducted on
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Prepared by
High Violations
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Proper Hand washing: All associates washing hands before starting work, between duties, after touching body, eating, and coughing.
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Temperature: Food temperature NOT within the range of 60 - 125<br>
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Proper Cooking: Cooked food reaching 165<br>
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Temperature logs completed and not falsified<br>
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Employee Health: Unprotected coughing or sneezing, discharge from eyes, nose, and mouth from any associate
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Pest: Pest activity or signs of any pest activity such as, rats and/or roaches<br>
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Pest: Flies touching food or food contact surfaces<br>
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Hot water: Water in store reach 120F or above<br>
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Cuts/Burns -Associate have no open cut / wound
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Sanitizer - Sanitizer chemical available in the store
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Sewage back up: Drains are fully operable. <br>
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Toilet: 1 working toilet<br>
Medium Violations
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Hot holding: Hot food 140 and up<br>
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Cold Holding: Cold Food 40 and below
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Food Contact Surface: Dishes are clean free of food debris
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Food Contact Surface - Are any handles touching food contact surfaces or food? Ex: tong or knife handle on cutting board, measuring cups on top of non food contact surfaces, ice scooper buried inside ice, raw meat spoon not stored inside bowl)
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Food Contact Surface: Food processor cleaned and sanitized with no food debri remaining on any part of the processor.
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Improper thawing: Meat is not thawing at room temperature, submerged under water, or in standing water
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Food protected: Everything being stored in container has lid.
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Cooks are temping C4 before removing from grill<br>
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3 Compartment Sink is being washed before used<br>
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WIC cooler is following proper hierarchy. Ready to eat on top, then shrimp/seafood, then beef, and poultry on the bottom?
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Hand sink: Hand sinks reach 110F and are stocked with paper towel and hand soap.<br>
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Associate have a pink/soft scar present on their hands without bandaid, finger covet, and gloves.
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All employee drinks have a lid, straw and are stored in a designated area (NOT THE LOCKERS) (NO BOTTLES OR CANS)<br>
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Employee practices: All associates washing hand properly. 20 seconds and with hot water.
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Critical sink fixture: All sinks are operable in working condition
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Ice chute in dining and soda nozzles are free of mold and cleaned well
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Food Protectected - Are all food items labeled in storage
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Are all hand sinks accessible with nothing blocking their way to be used?<br>
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Ice machine in kitchen is free of mold
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All chemical in storage labeled properly<br>
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Sanitizer: Sanitizer between 150-400ppm in sanitizer compartment of 3 compartment sink and all buckets<br>
Low Violations
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All metal cans are in good condition with no dents<br>
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Floor drains are clean with no debri and mold<br>
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Hygiene: All associates hand care is taken care of (NAILS ARE CUT, NO FAKE NAILS, NO POLISH)<br>
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Non food contact surfaces-unclean: shelves, racks, fryer cabinet, wheels, fan guards, under grill, under cooking range, catch pans, counters, gaskets and handles. <br>ALL THESE ITEMS ARE FREE OF DEBRIS AND MOLD
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All pipes have 1 inch pipe clearance<br>
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Hood exhaust clean with no grease build up. Hood filters are clean
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Cooking Equipment : All light shields, fryer baskets and gaskets in good condition<br>
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Air vents are free of dust<br>
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Sanitizer strips available in store and not expired<br>
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Thermometer in WIC, prep table, prep freezer and WIF<br>
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Floors, Walls, Cielings, clean
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Soda nozzles on pepsi rack free of soda syrup build up
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Fryer/ under cooking range free of grease build up
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Gasket in good condition. Free of debris. Not torn
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Food debris under the steam table / WIC / WIF
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Grill being cleaned immediately after removing teriyaki chicken
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A dedicated thermometer for the teriyaki chicken.
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Dumpster lid is closed
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No standing water in the store
