HARDEE S FOOD SAFETY & QUALITY ASSURANCE PROGRAM. FS/QA Managers Manual FY Revised 1/14

Transcription

1 FS/QA Managers Manual FY 2015 Revised 1/14 1

2 HARDEE'S FOOD SAFETY & QUALITY ASSURANCE PROGRAM FY 2015 Restaurant Manual Introduction This manual has two purposes. First, it is a reference tool to help Hardee's teams focus on some of the most basic, yet important, aspects of food quality, safety and restaurant maintenance and sanitation. In doing so, you help ensure compliance with Hardee's high standards. Second, it describes the evaluation protocol and clarifies the criteria used by EcoSure in the Hardee's Food Safety & Quality Assurance Program. Please keep in mind, this manual does not stand alone but is a complement to other tools used by Hardee's, such as the Operations Procedures Manual. This manual does not answer all safety and sanitation questions that may arise. You may need to refer to other Hardee's materials. Hardee's has been working with EcoSure in aspects of food safety, quality and sanitation. Eco- Sure is the outside auditing service that has been contracted to conduct all of the Hardee's Food Safety & Quality Assurance Audits. Based in Chicago, Illinois, this division of Ecolab has a staff of over 250 trained Food Service Field Specialists. These specialists are experienced in auditing a full range of food service concepts and establishments including full service and quick service restaurants. 2

3 Table of Contents Why We Have a Food Safety Program... 4 Goals of the Audit Program... 4 Commitment from Quality Assurance and Operations... 5 General Audit Information... 6 Key Focus Areas of the Food Safety Audit... 7 Definitions of Audit Deficiencies... 7 Audit Rating Classifications... 8 Explanation of an Audit Session... 9 Exit Interview... 9 Audit Challenge/Review Process Red Audit Corrective Action Process Helpful Hints Conducting the Audit Section 1 Front Line Section 2 Back Line Section 3 Breakfast Area Section 4 Fry Station Section 5 Chicken Station Section 6 Food Prep Area/Dry Storage/General Section 7 Refrigerated Storage Section 8 Frozen Storage Section 9 Charbroiler Section 10 Restrooms Section 11- General Sanitation/Food Safety/Facility

4 Why We Have a Food Safety Audit Program Recent outbreaks in foodborne illnesses have resulted in the following U.S. annual statistics: 48 million cases reported 128,000 of the reported cases were hospitalizations 3,000 of those hospitalized died Costs of these incidents exceeded $6.9 billion To ensure that Hardee's is doing everything possible to serve our Guests consistently safe and quality products, the Food Safety & Quality Assurance Program was developed by the Quality Assurance Department. This is intended to supplement existing restaurant evaluations conducted by District Managers in company stores and Franchise Business Consultants in franchised stores. Goals of the Audit Program Following are the goals of this program to ensure consistent and safe quality products for our Guests: Protect our Guests and company from the costly and damaging effects of foodborne illness by reducing Critical food safety concerns in operations Provide Operations with a regulatory and corporate QA critical information database for prioritized response Improve restaurant regulatory compliance Increase food safety knowledge and awareness of restaurant management and crew Improve quality of products delivered to Guests to help drive sales Improve cleanliness of restaurants 4

5 Commitment from Quality Assurance Provide at least three unannounced audits for each restaurant in the fiscal year Provide operations management with routine QA Newsletters Provide operations management with QA information concerning audits Provide regulatory assistance and support Health Department database and violation reporting Commitment from Operations Food safety and quality cannot be inspected into the restaurants Success requires commitment and dedication from Operations, Training and Quality Assurance Food safety and quality need to become a priority in each and every restaurant, especially the use of the Daily Temperature Tracking Form Recognize those restaurants with positive audit results 5

6 General Audit Information Audits will begin the first day of each fiscal year. Each Hardee's location will be evaluated at least three times per fiscal year. Audits can take place on any day of the week, during any daypart including weekends. Facilities must be open for service at the time of the audit (dining room and/or drivethru). Specialists may begin an audit any time between when the restaurant opens and 8 PM (including lunch and dinner times). Upon entering a facility, the specialist may evaluate the restroom(s) first, if applicable. Observations made of the kitchen area and crew activities before the specialist goes behind the counter will be included in the audit. Before entering the kitchen area of the restaurant, the specialist will ask at the service counter for the manager on duty of the restaurant. The specialist will present an access letter and show an EcoSure photo ID. Unless there is a discrepancy in the identification that is presented, the specialist should be given immediate access to the kitchen area. If there is a discrepancy in the identification presented, please contact EcoSure at The exact order of how questions are evaluated is at the specialist's discretion. The audit will take approximately 1 1/2 hours to complete. During rush periods, the specialist will try to stay out of the way as much as possible. A summary inspection report will be printed and given to the manager-on-duty at the end of the inspection. The report will be reviewed during the exit interview with the manager-on-duty prior to leaving the facility. If the specialist is using a paper form due to computer/printer problems, a copy of the paper form will be left with the manager-onduty. Additionally, after the audit is reviewed by EcoSure, a final copy of the audit will be sent to the restaurant. Any procedure deviation to the Operations Procedures Manual or this manual requested by a health department must be called in to Hardee's QA. Should the Manager Accompany the Specialist? It is not necessary to accompany the specialist during the audit. Specialists have been instructed to point out to the manager-on-duty any critical deficiencies as they are found. A complete exit review will also be given at the end of the audit. A manager can accompany the specialist; however, keep in mind that the specialist has a time constraint regarding how long the audit is to take. HELPFUL HINT: It is crucial that every level of management (GM, RM, Shift Leader) be familiar with the audit process. The Person-In-Charge at the time of the audit is responsible for being knowledgeable in all aspects of the audit. 6

7 Key Focus Areas of the Food Safety Audit QA Daily Temperature Tracking Form Product hold time procedures Hand washing, hair restraint and cross-contamination Safe food preparation and handling Keeping hot food hot and cold food cold Chemicals/Sanitizer storage, preparation and use Product tagging, rotation, expiration (shelf life) Facilities/Equipment Definitions of Audit Deficiencies Audit deficiencies are observations that are noted in the audit that have two levels of importance that affect the overall outcome of the final audit rating: Critical (Level 3) Deficiency Any defect, situation or condition that poses an immediate or potential health threat or physical hazard to Guests or crew. Major (Level 2) Deficiency Any practice or situation that alone doesn t pose an immediate health threat but if not corrected may be a contributing factor to foodborne illness. 7

8 Acceptable Audit Rating Classifications A PLATINUM rating must meet all of these criteria: 0 deficiencies A GOLD rating must meet all of these criteria: 0 critical deficiencies 2 or less major deficiencies A GREEN rating must meet all of these criteria: 1 to 3 critical deficiencies 3 to 6 major deficiencies Unacceptable Audit Rating Classifications A YELLOW rating is a warning resulting from any of the following: 4 critical deficiencies 7 to 10 major deficiencies A RED rating requires immediate action resulting from any of the following: 5 or more critical deficiencies 11 or more major deficiencies 8

9 Explanation of an Audit Session The following summarizes how EcoSure will conduct these audits and what information will be exchanged: The EcoSure Specialist will arrive service ready. The EcoSure Specialist will greet the manager on duty and explain the audit procedure. The EcoSure Specialist will determine if there are pre-existing problems. As the audit proceeds, the EcoSure Specialist will call attention to items requiring immediate attention. The EcoSure Specialist will complete the audit, provide a printed report and review the results with the manager on duty at the end of the session. Exit Interview After completing an audit, the specialist will print out an exit report. They will then meet with one or more members of the management team to discuss the results depending on store volume and coverage. The exit report consists of a cover page summarizing all deficiencies observed, if any, and a corrective action log to be used by the GM for tracking deficiencies that have been corrected. An additional cover page will be printed for the specialist to retain. The interview will be approximately minutes. Any clarifications or questions should be discussed with the specialist during the exit interview. The specialist may call Ecosure at this time for resolution of any issues. Any issues still unresolved should be recorded on the cover pages. It is very important that the results of the audit be shared with all team members. For improvement to occur, the crew must know what corrections to make and work as a team. All results will be reviewed by EcoSure. Ratings are not final until confirmed by EcoSure. 9

10 Audit Challenge/Review Process Every effort should first be made to resolve questions while the specialist is in the restaurant and pertinent information is most readily available. General Managers or person in charge are strongly encouraged to ask questions or request clarification. Discuss the challenges or clarifications with the specialist when the violation is first pointed out or during the exit interview. If there is a challenge or clarification needed regarding audit results, a review process has been established. Specialists do not have the discretion to make exceptions to Hardee's standards. You may ask the specialist to call or page EcoSure for assistance if a determination is needed. Any unresolved disagreements must be noted on both the specialist s and restaurant s copies of the cover page. The specialist will transmit the disagreement along with the audit results to EcoSure. Audit results are not available at EcoSure until the next business day. To request an official challenge, the General Manager or person in charge must call Eco- Sure directly, preferably the following business day at from 9:00 AM to 4:30 PM CST. One person should gather all relevant information and documentation before placing the call. Ask to speak to a member of EcoSure's Hardee's team who will gather all information necessary. Challenge calls must be placed to EcoSure within one week of the audit after which time results become final. Once a challenge has been registered, managers have one week to fax in relevant supporting documentation, if necessary. EcoSure will contact the specialist to review all challenged items. While an audit is being reviewed, audit results are put on hold. If audit results have been reported but the one week deadline has not passed, revised results will be sent when applicable. Based on information gathered, a final determination will be made by Hardee's QA. Appropriate letters or s will be sent to confirm any revision in results that are made. The Audit Challenge/Review Process does not affect the Red Audit Corrective Action Plan. Any red audit rated restaurant still must properly complete and submit their corrective action plan within 14 days of the audit. 10

11 Once EcoSure receives the call, the following protocol will be followed: If a voice message is left with the Ecosure Hardee s team, then a call back to the challenging manager will be made within one business day. Upon speaking with the challenging manager, the operations specialist at EcoSure will record the following information. Manager s name Unit phone number Hardee s unit number (150XXXX) The deficiencies that are in question The reason(s) why the item is in question or challenged Any other pertinent information All necessary information will then be entered into EcoSure s database for future reference. An and reference number will be generated every time a dispute is placed. The will be sent to Hardee s QA. Also, the challenging manager will be contacted and given their specific reference number. If, after speaking with the EcoSure operations specialist, the deficiency is still in question, then an official challenge will be filed. Once a challenge is officially filed, all evaluation results, if not sent already, will be put on hold and will not be sent out until the dispute is resolved. If the results have already been sent, an verifying the challenge will be sent to the appropriate people. A call will be made to the EcoSure field specialist who performed the evaluation. This is done to ensure that all pertinent information is consistent between both parties involved. Based on the information gathered from both parties, a final determination will be made by Hardee s QA. Depending on the schedules of the field specialists, this process might take as long as five business days or more. EcoSure will contact Hardee s QA team to receive the final judgment. Once final judgment is determined, contact will be made to the challenging manager to discuss the results. If necessary, any rating change results will be sent to the appropriate people. At this point all findings are final unless instructed otherwise by Hardee s QA team directly. 11

12 Red Audit Corrective Action Plan Restaurants receiving a Red Audit must complete a Red Audit Corrective Action Plan detailing steps that will be taken to eliminate the Critical Deficiencies as noted in the audit report. To properly identify the restaurant, the unit number listed must be the People Soft Number. These numbers start with 150XXX. Stores that receive a red audit will be contacted within days to schedule a red audit re-audit. The red audit re-audit is un-scored and is intended to be a training session. There will be an additional charge for red audit re-audits. Company Restaurants The GM should forward the completed Red Audit Corrective Action Plan to the DM for signature. The executed form should then be forwarded to the RVP/RDO and the Quality Assurance Department within 10 days from receipt of the audit. Franchise Restaurants The Store Manager should forward the completed Red Audit Corrective Action Plan to the appropriate management personnel in their franchise company for signature. The executed form should then be forwarded to the FBC and the Quality Assurance Department within 10 days from receipt of the audit. 12

13 HARDEE S RED AUDIT CORRECTIVE ACTION PLAN Region or District or DM or Restaurant # Franchisee City FBC Date of Red Audit Total Unacceptable Critical Major Provide the following information ONLY for the deficiencies that resulted in the Red Audit. Indicate the Section # on the audit that was cited followed by a brief description. For Action Taken indicate what has/will be done to correct the item as well as prevent it from occurring in the future. This form must be completed, signed by your DM/Franchisee/FBC and submitted to QA within 14 days from the date of the Red Audit. To correctly identify the restaurant the store number listed must be the Hardee s PS#. These numbers start 150XXXX. Deficiency: (Section # / description) CRITICAL MAJOR (Circle One) # Hand washing CP returned to food handling after sweeping floor without first washing hands. Action Taken: CP retrained on handwashing procedures. Handwashing policy and procedures will be reviewed with entire crew at next crew meeting to take place on (Date). Deficiency: CRITICAL MAJOR # Action Taken: Deficiency: CRITICAL MAJOR # Action Taken: Deficiency: CRITICAL MAJOR # Action Taken: Deficiency: CRITICAL MAJOR # Action Taken: Deficiency: CRITICAL MAJOR # Action Taken: General Manager Signature Date Sign each page of the completed Action Plan and fax/deliver to your RVP/FBC & Franchisee, AND Fax a copy to QA at

14 Helpful Hints It is crucial that every level of management (GM, RM, SL) be familiar with the audit process. The person in charge at the time of the audit is responsible for being knowledgeable in all aspects of the audit and should be able to access all related documentation. (i.e. Daily Temperature Tracking Form, Thermometer, Test Strips etc). The person in charge will be expected to demonstrate food safety knowledge. Review Previous Audit Reports: Learn from the experience. QA Daily Temperature Tracking Form: A very helpful tool!! Because temperature deficiencies are the most common critical deficiencies observed, completing the checklist at all required times enhances each restaurant s food safety compliance. Carefully monitoring all issues on the Temperature Tracking Forms greatly improves a restaurant's potential for serving safe food and could be reflected in receiving a higher rating. MSDS: Make sure that each chemical has a current MSDS. Look for new chemicals that may have been delivered or left by a service provider. Call your chemical supplier for any missing MSDS. Chemical Storage: Take a tour of the restaurant and look where chemicals are kept. Check over the prep sink and prep areas, under the front counter, near the water heater. Remind team members to not improperly place spray bottles and buckets of sanitized water near food, even temporarily. Designate proper storage locations so team members will know where to place various chemicals. Make sure all chemicals are properly labeled, especially spray bottles and buckets. Sanitizer Concentration: The concentration of the sanitizer is weakened by frequent use and also by contamination. Check the concentration in the sanitizer buckets and sinks regularly, especially during busy times. Expiration Times: Monitoring expiration times require a team effort. Remind team members to double check that all prepped items, whether hot or cold, are properly marked and to take notice when they expire. Don t forget thawing items! Use-By Dates: Managers and crew should always check product use by dates when checking in deliveries to double check if most recently delivered product is in fact freshest. Use "FIFO" when multiple delivery dates are on the shelves. Cross-Contamination Issues: Work with team members to increase awareness of keeping food contact equipment and surfaces clean to help insure clean, safe food products. Handwashing: Don't wait for the specialist to show up. Work with the crew so that frequent handwashing becomes second nature. Help your team members become even more aware of when they need to wash their hands. Remind them when they change tasks. Help make them aware when they touch their faces, hair, clothing and other people. Proper hand washing should take a minimum of 20 seconds. Proper hand washing includes lathering with hot water and soap, drying hands with a single-use towel. Handwashing water temperature must be a minimum of 100 F. Handwashing Supplies: All team members should replenish soap and towels when the supply is running low. Hand dryers are acceptable in place of single-use towels. 14

15 The following information describes questions that are being evaluated on the Food Safety & Quality Assurance audit. This information is not all inclusive to proper Hardee s procedures but is a complement to other tools used by Hardee s, such as the Operation Procedures manual, etc. This information is meant to help restaurant managers and crew understand what is being evaluated as part of the Food Safety & Quality Assurance Program. SECTION 1 - FRONT LINE: REACH-IN COOLERS (1.1.2) Front Line Reach-in cooler thermometer present and functional When evaluating coolers/freezers for thermometers, please do not look for or evaluate the condition of thermometers in meat bins, ice cream bins or beverage display coolers (i.e. Monster Energy Drink Display cooler) Thermometer is not present Thermometer is present but has a broken face or is shattered/cracked HAND DIPPED DISPLAY (1.4.1) Running water available in scoop holder after use If the dipper well has utensils stored in it, there should be running water present. It is acceptable to have the water turned off if there are no scoops or utensils being stored in the dipper well. When in use there needs to be at least a stream of running water, it is not acceptable to have a slow drip at the dipper well. If utensils are used/ dirty and are stored in the dipper well with no running water, it is a critical violation. If utensils are clean and stored in the dipper well with no running water, it is a major violation. Used/dirty utensils are stored in the dipper well with insufficient/no running water. Clean utensils are stored in the dipper well with insufficient/no running water (1.4.2) Spindle/dipper well clean, water container discard times present and utilized The spindle on the mixer should be cleaned often using approved CKE procedures. This includes using water in an approved container. The water container must be monitored with a discard time not to exceed 4 hours. The dipper well should be cleaned regularly. If one is present, remove the rubber bumper strip to check for mold/mildew. Any mold, mildew, or accumulation (more than 1 day s worth) that is observed on the rubber lining of the dip well should be cited as a violation. Spindle is dirty with neglected dried on buildup No water container present Sanitizer observed in use for cleaning dirty spindle in place of water Water discard times not used/ignored and milky residue present Water discard time expired by >10 minutes Mold/ Accumulation on lining of dip well COFFEE MACHINES ( ) Coffee temperature (located at the beverage station, drive thru and front line) If there is a coffee dispenser at the beverage station, drive thru or front line record the temperature of the coffee. Coffee temperature is > 200 F 15

16 FRONTLINE HEATED DISPLAY/HOLDING CABINET (1.6.2) Front Line heated display/holding cabinet PHF product temperature PHF product temperature F PHF product temperature <135 F (1.6.3) Front Line heated display/holding cabinet product timing in place and used properly All products held in the heated display/cabinet must be monitored with expiration/holding times. Expiration/holding times not present Product held beyond stated expiration/holding time PRODUCTS HANDLED PROPERLY (1.7.1) No out of date products present or used at the front line Check the Use-by dates, Use-through dates, as well as date labels to make sure that no products are expired at the front line. Out of date PHF products present or used Out of date Non-PHF products present or used (1.7.2) Front Line Reach-in/Display case timing systems in place and used properly Products being held at the front line reach-in or at a display case should be monitored with expiration/holding times. It is acceptable for container products to have one label for a group (i.e. one label on a tray for a tray of apple turnovers, cakes or cookies). Timing systems are not used at all Timing systems are not used properly BEVERAGE STATIONS (1.8.1) Proper ice scoop stored in a sanitary manner/free of damage. Ice scoops can be stored in the following methods only: In the ice with the handle extended On a clean, sanitary surface In a designated ice scoop holder Storing the ice scoop on the grid below the drink dispensers or in a beverage cup is not an acceptable practice Ice scoop is not stored in an acceptable/sanitary manner Ice scoop is damaged A cup or unapproved utensil is used to scoop ice (1.8.2) Drink head nozzles and beverage station ice dispenser chute clean Drink head nozzles/cap/diffusers have mold/yeast buildup present Ice chute has mold/yeast buildup present (1.8.3) Cover on ice machine at beverage bar in place When evaluating the beverage dispenser at the beverage bar, look at the top of the beverage dispenser. Cover on beverage bar ice machine access panel is missing 16

17 SINGLE SERVICE ITEMS HARDEE S FOOD SAFETY & QUALITY ASSURANCE PROGRAM Single service items include: drink cups, straws, plasticware, food containers, napkins, gloves etc... (1.9.1) Single service items stored properly Single service items should be stored to prevent contamination or direct hand contact on the food contact end/ side. Utensils should be stored in a container with the handles sticking up. Utensils stored lying down in a flat container is acceptable as long as handles are all in the same direction. (No deficiency cited for individually wrapped items) Drink cups should be stored in a drink cup dispenser with the bottom end out or on a sanitary surface with the bottom end up (lip end down). It is acceptable for drink cups and lids to be stored directly on the top of the drink dispensers as long as they are stored drink contact side down and the surface is clean. If the cups/lids are stored inverted on an unclean surface, cite the violation. Single service containers should be stored bottom up (food contact side down) on a sanitary surface or in a dispenser. Single service items stored in a dirty container Single service items stored inverted on an unclean surface Single service utensils stored handles down/or in multiple directions if stored flat Cups/lids not stored inverted (contact side down) More than 50% of stack of cups/lids have beverage splatter present (1.9.2) Single service items handled properly Single service items should be handled in such a way to prevent direct hand contact on the sanitary/food contact end/side of the item. Employees should not handle the rims or inside parts of cups, the food-contact end of utensils, unwrapped straws, etc. Employees handle food contact surfaces of single use items with bare hands SECTION 2 - BACK LINE: FROZEN MEAT BIN (2.1.1) Temperature of non-hard frozen PHF product Visually and physically inspect all frozen products for signs of thaw or products that are not hard frozen. PHF item(s) stored in the meat bin are not hard frozen and are at a temperature of > 41 F 17

18 HOT HOLDING (2.2.2) Little Thickburger meat patty holding temperature Little Thickburger meat patty temperature F Little Thickburger meat patty temperature <135 F (2.2.3) Six Dollar meat patty holding temperature Six Dollar meat patty temperature F Six Dollar meat patty temperature <135 F (2.2.4) BBQ Chicken holding temperature BBQ Chicken temperature F BBQ Chicken temperature <135 F (2.2.5) Chili holding temperature Chili temperature F Chili temperature <135 F (2.2.6) Mushroom sauce holding temperature Mushroom sauce temperature F Mushroom sauce temperature <135 F (2.2.7) Hot dog holding temperature Hot Dog temperature F Hot Dog temperature <135 F (2.2.9) Holding steamer PHF product temperature PHF product #1 temperature F PHF product #1 temperature <135 F (2.2.12) Holding steamer products properly timed/not expired All products in the holding steamers should be monitored with expiration/holding time. Holding steamer products not timed Holding steamer products expired by more than 5 minutes 18

19 COOK S REACH-IN HARDEE S FOOD SAFETY & QUALITY ASSURANCE PROGRAM (2.3.2) Cook s reach-in cooler PHF product temperature PHF product temperature >41 F (2.3.3) Cook s reach-in cooler thermometer present and functional Thermometer is not present Thermometer is present but has a broken face or is shattered/cracked SIDE REACH-IN COOLER (2.4.2) Side Reach-in cooler PHF product temperature PHF product temperature >41 F (2.4.3) Side Reach-in cooler thermometer present and functional Thermometer is not present Thermometer is present but has a broken face or is shattered/cracked REACH-IN FREEZER (2.7.2) Reach-in freezer PHF product temperature PHF product(s) are not hard frozen and have a temperature of >41 F (2.7.3) Reach-in freezer thermometer present and functional Thermometer is not present Thermometer is present but has a broken face or is shattered/cracked ROAST BEEF PRODUCTS (2.10.1) Holding oven roast beef temperature If roast beef is being held in a holding oven, take the temperature of the roast beef. If the roast beef temperature in the holding oven is <135 F, take the temperature of another roast in the oven. If the second temperature is also <135 F, record the lowest temperature you measured. If the second roast beef temperature is 135 F, record that temperature as your answer. If only one roast is available in the oven then automatically record that temperature as your answer. Roast beef from holding oven temperature F Roast beef from holding oven temperature <135 F (2.10.2) Roast beef slicer/roast beef temperature If roast beef is present on the slicer, take the temperature of the roast beef. Roast beef from slicer temperature F Roast beef from slicer temperature <135 F 19

20 ROAST BEEF PRODUCTS Continued (2.10.3) Roast beef oven thermometer present and functional Thermometer is not present Thermometer is present but has a broken face or is shattered/cracked (2.10.4) Roast beef timed, held and rotated properly Roast beef must be timed and rotated every 15 minutes between the slicer and roast beef holding oven. Roast beef is not properly timed at all Roast beef is not properly held or rotated TEMPERED/PREPPED FOODS (2.12.1) Tempered/Prepped foods are covered properly All tempered/prepped foods must be in a covered container. If items are stored in bags, the bag must be closed or folded over so that the product is not exposed. Hot held items on steamers and in heated display cabinets are not required to be covered. Items in use at the make table are also not required to be covered. Tempered/prepped foods are found not covered properly (2.12.2) Tempered/prepped foods dated/timed properly A prep time/date and/or a discard time/date should be monitored for all tempered/prepped foods. It is acceptable for the restaurants to put both the prep and discard dates on the same date label. Tempered/Prepped PHF items are not properly dated/timed Tempered/Prepped Non-PHF items are not properly dated/timed (2.12.3) No out of date products present or used at the back line Check the Use-by dates, Use-through dates, as well as date labels to make sure that no tempered/prepped products are expired in the back of house. Out of date PHF product(s) present or used Out of date Non-PHF product(s) present or used RED BURRITO HOT HOLDING ( ) Red Burrito beans, ground beef, rice, steak, chicken and enchilada sauce hot holding temperature Red Burrito hot holding temperature F Red Burrito hot holding temperature <135 F (2.15.6) Red Burrito beans, ground beef, rice, steak, chicken and enchilada sauce hold times present and not expired Red Burrito chili, beef, rice, steak and/or chicken hold times not present Red Burrito chili, beef, rice, steak and/or chicken out beyond expiration/hold times 20

21 RED BURRITO COLD HOLDING ( ) Red Burrito cold holding temperature Red Burrito cold holding temperatures >41 F SECTION 3 BREAKFAST AREA BREAKFAST PRODUCT HOT HOLDING ( ) Breakfast gravy, sausage, eggs, etc hot holding temperature Breakfast hot holding temperature F Breakfast hot holding temperature <135 F (3.1.11) Timing systems for breakfast items present and used properly The breakfast items should all be monitored with expiration/holding times. Breakfast product expiration/hold times not present Breakfast products are out beyond expiration/hold times BREAKFAST PRODUCT COLD HOLDING ( ) Breakfast liquid eggs, breakfast blends, omelet mix cold holding temperature Breakfast cold holding temperature >41 F SECTION 4 FRY STATION: FRYER STATION FINAL COOKING TEMPS Take the final cooking temperature of any products cooked in the fryer. All products should be cooked to proper temperature. Once the items come out of the fryer, allow the product temperature to stabilize for roughly 30 seconds before taking a temperature. (4.1.1) Breakfast chicken final cooking temperature Breakfast chicken final cooking temperature <165 F (4.1.2) Breakfast steak final cooking temperature Breakfast steak final cooking temperature <160 F (4.1.3) Spicy chicken final cooking temperature Spicy chicken final cooking temperature <165 F (4.1.4) Chicken tenders final cooking temperature Chicken strips final cooking temperature <165 F 21

22 FRYER STATION HOLDING TEMPERTURES/HOLDING TIMES Take the holding temperature of any products that are cooked in the fryer. Some products will be held above the make table. All products should be held at a temperature of 140 F. (4.2.1) Breakfast chicken hot holding temperature Breakfast chicken hot holding temperature F Breakfast chicken hot holding temperature <135 F (4.2.2) Breakfast steak hot holding temperature Breakfast steak hot holding temperature F Breakfast steak hot holding temperature <135 F (4.2.3) Spicy chicken hot holding temperature Spicy chicken hot holding temperature F Spicy chicken hot holding temperature <135 F (4.2.4) Hand breaded chicken fillet hot holding temperature Hand breaded chicken fillet hot holding temperature F Hand breaded chicken fillet hot holding temperature <135 F (4.2.5) Hand Breaded chicken tenders hot holding temperature Hand Breaded chicken tenders hot holding temperature F Hand breaded chicken tenders hot holding temperature <135 F (4.2.6) Crispy chicken hot holding temperature Crispy chicken hot holding temperature F Crispy chicken hot holding temperature <135 F (4.2.7) Holding times monitored at the overshelf Products on the overshelf not timed. 22

23 SECTION 5 RAW CHICKEN FRY STATION: RAW CHICKEN FRY STATION PRODUCTS (5.1.1) Temperature of chicken at breading station Take the raw chicken temperature at the breading station. Chicken temperature is >41 F (5.2.1) Raw breaded chicken final cooking temperature Raw breaded chicken final cooking temperature <165 F (5.2.4) Temperature of egg wash at breading station Take the temperature of the egg wash at the breading station. The egg wash temperature should be 41 F. Egg wash temperature is >41 F SECTION 6 FOOD PREP AREA/DRY STORAGE: THREE COMPARTMENT SINK (6.1.1) Wash sinks used properly when washing dishes (wash rinse sanitize) Incorrect procedure is any deviation from the following progression of wash, rinse, sanitize. Please note, the sink basins ARE NOT REQUIRED to be setup in the order of Wash-Rinse-Sanitize or Sanitize-Rinse-Wash. As long as the washing process takes the dishes from a wash basin, to a rinse, to a sanitize basin, this will be acceptable. If you observe dishes soaking in the 3 part sink, and there is no active washing going on, this will be considered acceptable. Do not cite a violation for dishes soaking at the 3 part sink. The rinse basin does not need to be filled with water during the washing process. Acceptable ways of rinsing include: filling up a sink with water, using a sprayer, or letting the water run from the faucet. Three compartment sinks are not used properly when washing dishes (6.1.2) Temp of hot water sanitizing at dishwashing machine is 180 F F (160 F at surface) Water temperature less than 180 F (Unless it is a low temperature machine) (6.1.3) Proper concentration of chemical sanitizing for dishwashing machine Chlorine sanitizer less than required 23

24 HAND SINKS (6.2.1) Soap and Paper towels present and hand sinks accessible and not used for unapproved purposes Soap and disposable paper towels must be present at all frontline and back of house hand sinks. The soap does not have to be antimicrobial. If you observe that there is no soap or paper towels present, do NOT automatically cite the violation. Instead, keep an eye out for the next employee to use the sink to see if they replace the soap or paper towels. If they just ran out of soap/paper towels and the next employee replaces it then no violation should be cited. Soap is not available at any hand sink Paper towels are not available at any hand sink All handwashing sinks must be easily accessible. The sink should not be blocked by equipment, regardless if the equipment can easily be moved out of the way. Hand sinks are not accessible Hand sinks are used for purposes other than handwashing PREP SINKS AND PREP TABLE (6.3.1) Food not prepped on a table that has not been properly cleaned/sanitized and dirty dishes not present in a prep sink Food prep should only be done on a clean, sanitized surface. For restaurants without prep sinks, a properly cleaned and sanitized 3-compartment sink may be used. If there are dirty dishes present in the prep sink, whether they are being washed and/or submerged in water, cite the violation for dirty dishes in the prep sink. It is NOT acceptable to have dishes present at the prep sink. Food is prepared on a surface that has not been properly cleaned and sanitized Dirty dishes are present at a prep sink. (6.4.2) Containers covered, labeled, not stored on the floor and products not out of date Food that is NOT in a sealed package should be stored covered. All food products/boxes/equipment should be stored at least six inches off the floor. All products that are stored out of their original container must have the new container labeled with the product name. Out of date products present in dry storage or in use (non-phf only) Open containers of food/single service items/food contact items uncovered Food or food contact products stored less than 6 inches off of the floor Products are not name labeled when out of original containers 24

25 HYGIENIC PRACTICES/HANDWASHING (6.5.1) Proper handwashing practices followed Proper Handwashing Includes: Using Soap and washing/lathering for at least 20 seconds Using both hot and cold water Using a single use towel or hand dryer to dry the hands Employees are NOT required to dispense paper towels prior to washing their hands and are not required to shut off the water using a paper towel. Soap is not used to wash hands Hands are washed/lathered for less than 20 seconds Only cold water is used to wash hands Hands are not dried using single use towels or air hand dryer Hand sanitizer is not used after handwashing Employee s just rinse hands off in sink Only hand sanitizer used, no hand washing observed (6.5.2) Employee s wash and sanitize hands before returning to food prep, after engaging in activities requiring handwashing In addition to evaluating whether employees are washing their hands properly, also observe whether they are washing at the appropriate times. Employees must wash their hands: Before putting gloves on / between glove changes Upon arriving to work After breaks Each time they re-enter the kitchen After using the restroom (employees should wash hands twice in the restroom and again in the kitchen) After wiping their hands on uniform/clothing After sneezing, coughing or blowing their nose After touching their face, hair, clothing or other people Before touching food, clean utensils, cups or wraps When changing from non-food handling tasks, including cashiering, to food-handling tasks After handling money, garbage, dirty dishes or completing cleaning tasks Employees at the drive-thru and cashiers do not have to wash their hands when handling wrapped food items or serving drinks, using a properly stored scoop. However they must wash their hands following return from the restroom and after cleaning tasks such as sweeping or emptying garbage before returning to cashiering. **It is considered acceptable for employees to use a sanitizer towel to wipe down a surface and return to food prep without washing hands or changing gloves. Employees do not wash their hands after engaging in activities that require handwashing prior to handling food. 25

26 (6.5.3) Employee hair properly covered and/or restrained All employees (shift leaders and above are exempt)* are required to wear a hat or hair restraint as part of their uniform. If you observe an employee without a hat/hair restraint or hair hanging below the collar, cite the violation. Do not cite a violation for associates that are observed wearing a visor. * Management (shift leaders and above) are exempt from a hair covering requirement. However, if the manager is assigned to a food production station for 10 minutes or longer, their hair needs to be restrained and above the collar with no fly-aways present. They may use hats, hair nets, gel, mousse, etc. as proper hair restraint methods, but managers are NOT REQUIRED to wear a hat or hair net. Employee s hair is not covered and/or restrained Manager s hair is not covered or restrained when engaging in food prep for > 10 minutes DISPOSABLE GLOVES USED PROPERLY (6.6.2) Disposable Gloves Used Properly The following outlines the criteria for which we evaluate glove usage: A disposable glove must be worn over any disposable bandage being worn or over any unhealed sore, scab, wart or rash from the wrist down, in order to protect the food from possible contamination and to keep bandages from falling off into the food. This applies to employees assigned to any task (cashiering, food prep, etc.). Employees must wear a glove over a bandaged hand at all times regardless of task If employees switch jobs, except for non-food tasks (i.e. dining room to cashiering), they must remove their gloves, wash their hands and put new gloves on. Between raw and ready to eat foods Between changing tasks (i.e. cleaning to food prep) 26

27 (6.6.3) Bodily Fluids clean- up kit easily accessible For this question validate that the unit has a bodily fluids clean-up kit is in the unit and that it is easily accessible. Only cite the violation for the bodily fluid kit not being stored with easy access if the kit is locked in the manager s office. Acceptable: Bodily fluids clean-up kit is in the unit and easily accessible There is no bodily fluids clean-up kit in the unit The bodily fluids clean-up kit is not easily accessible (please put where the kit is being stored in the notes) SMALLWARES / PRODUCE SLICER / DICER (6.7.1) Utensils, knives, cutting boards, produce slicer/dicer stored properly and clean/in good repair For this question evaluate all utensils, knives, cutting boards, produce slicers and dicers and other food contact items for cleanliness, repair and proper storage. Some specific items to look for include: Check the utensils that are being stored as clean for dried food particles, dirt/grease build-up, etc. Knives should be cleaned regularly. Pull out the knives in the knife rack and check if any of the knives are dirty or have food residue; if so, cite the violation. It is not required that knives be stored in the knife rack, but if they are not, they must be stored on a clean surface. Knife holders should be cleaned regularly. Knife blades should be in good condition. Check the knife blades for chips and cracks. Please do not cite a violation if you observe the knife tip missing. Cutting boards should be cleaned regularly and stored in a clean, sanitary method. If it is obvious a cutting board was not cleaned properly, cite the violation. Cutting boards should not be stored flat if on an unclean surface. Cutting boards can be stored flat on shelving as long as the shelving is clean. In the back of house, if utensils are stored in the products, this will be acceptable so long as the handles are extended and not in contact with the product. Plastic cambro pans should be in good condition and free of cracks or chips. Look for cracks along the bottom or edges of the pans. Only cite the violation if the crack goes completely through the pan. If only surface cracks are present, this will not be a violation. Please evaluate all available produce slicers and dicers for build-up/accumulation (typically dried food debris) if they are not in use and/or stored clean. If food debris is present and the slicer was just used, wait to see if the employee cleans the slicer before citing the violation. The cutting blade on the produce slicer should be in good condition. Visually evaluate what you can see of the slicer blade and look to see if the blade is excessively chipped or damaged. Do not cite a violation if you only observe dents on the blade. The dicer block (available for Red or Green Burrito locations only) should be in good condition. Visually evaluate if the dicer block has any missing or loose pieces. If you observe clean dishes/utensils stored within a 12 splash area of the 3 compartment sink, do not cite a violation unless you personally witness that clean dishes/utensils stored in this area are being splashed with water or debris from the wash or rinse sections of the sink. Roast beef equipment repair and cleanliness 27

28 SMALLWARES / PRODUCE SLICER / DICER continued Utensils are put away dirty Utensils stored in sanitizer Knives are put away dirty or are stored in a dirty container Knife holder has buildup Cracks/chips present in knife blades (excluding the tip) Cutting boards stored dirty or on an unclean surface Mold/buildup present on lining of dipper well Clean items observed splashed with water/debris from rinse or wash basin of 3 part sink Cambro pans are in poor condition Producer slicer/dicer are dirty or in poor repair Dicer block is in poor repair Roast beef equipment (6.7.2) Utensils/pans/trays allowed to air dry Randomly check stacked pans for wetness between the pans. Wet nesting is a term used to describe dishes that are stored cupped or nested together before they are allowed to air dry. Do not evaluate dishes that are still on the clean side of the 3 compartment sink. Only evaluate utensils in normal storage areas. If dishes only have a drop or two of water, do not cite a violation. To determine if the utensils were not allowed to air dry, tilt the stored dishes to see if excessive moisture will drip steadily off the dishes. If you observe excessive moisture between the utensils, cite the violation. Check any bus tubs/containers that have utensils/pans stored in them for water accumulation at the bottom of the tub/pan. If water pooling is present, cite the violation. Items are stored wet nested Water pooling/debris present in tubs/bins used to store utensils. ICE MACHINE (6.8.1) Food items not stored in ice Food items should not be stored in the ice. Food items are stored in ice (6.8.2) Ice machine bin liner in good repair The ice machine bin liner should be in good condition. The bin liner is the plastic shell that is within the ice machine itself. If there are any cracks, holes, or chips present, cite the violation. Ice machine bin liner is in poor repair. (6.8.3) Ice machine lid liner in good repair The ice machine lid liner should be in good condition. The lid liner is the plastic covering that is located on the inside of the ice machine lid. If the lid liner is loose (hangs down), has open cracks present, or is chipped with part of the lid liner missing, cite the violation as these are all items that could result in contamination of the ice. If there is no liner present on the lid of the ice machine, then mark this question as acceptable. Ice machine lid liner is in poor repair. 28

29 (6.8.4) Ice scoop/ice bucket free of damage Ice scoops/buckets should be in good condition and not damaged, cracked or chipped. Ice scoops and buckets at the ice machine are in poor repair. (6.8.5) Unapproved ice scoop is not used Only an approved ice scoop can be used at the ice machine. Any scoop that causes the hand to come into contact with ice is considered unapproved. A single-use container, drink cup, glass, etc. are not acceptable. Unapproved ice scoops are used at the ice machine. (6.8.6) Ice scoops/buckets stored and used properly Ice buckets should be stored in a clean, sanitary manner. Ice buckets can be stored inverted directly on top of the ice machine (as long as the surface is clean). Do not cite a violation if you observe an ice bucket stored on a tray with water present on the tray. Ice buckets should not be stored stacked (nested) as the bottom/outside of the buckets are not sanitary. If you observe buckets stacked (nested) together, cite the violation. Ice buckets may be hung up, stored on a clean surface, or stored on the floor as long as they are not stored inverted, used as a scoop, or nested together. Ice scoops used for the back of house ice machine should be stored in a clean, sanitary manner. It is acceptable to store the ice scoop directly against the outside of the ice machine; only cite a violation if you observe build-up residue on the outside of the ice machine. Ice bucket is used to scoop ice. Ice scoop or bucket used for unapproved purposes. Ice bucket is stored improperly. Ice scoop is stored improperly. Ice bucket interior stored dirty. (6.8.7) Ice machine interior clean and free of rust The ice machine interior should be cleaned regularly. Use a napkin to reach up underneath where the ice falls down into the bin and wipe the non-visible inside of the machine to check for mold/mildew. If mold/mildew accumulation is present, cite the violation. If mold/mildew accumulation is present on the visible side of the drop plate, cite the violation. Do NOT give a violation for rust/mold/mildew that is on the exterior of the ice machine. Rust, mold and/or mildew is present on the interior of the ice machine. SECTION 7 REFRIGERATED STORAGE: WALK-IN COOLER PRODUCT TEMPS (7.1.2) Walk-in cooler PHF product temperature Walk-in cooler PHF product >41 F (7.1.3) Walk-in cooler thermometer present and functional Locate the thermometer for the walk-in cooler and determine whether or not it is functional. Both internal AND external thermometers are acceptable, so please be sure to check for both if one is not present. Thermometer is not present Thermometer is present but has a broken face or is shattered/cracked 29