CKE Food Safety and Quality Assurance Audit Form Unit # Visit Date Address City/State MGR Name Concept MGR Title Unit Fax # FSS # SERVICE CALL Service Call 13.1.1 Has a service call been requested for any equipment No Please list: FRONT LINE AREA Reach-in Coolers 1.1.1 1.1.2 1.1.3 1.2.1 1.2.2 1.2.3 1.3.1 1.3.2 1.3.3 Front Line Reach-in cooler #1 PHF product name Front Line Reach-in cooler #1 PHF product temp Front Line Reach-in cooler #1 thermometer present and functional Front Line Reach-in cooler #2 PHF product name Front Line Reach-in cooler #2 PHF product temp Front Line Reach-in cooler #2 thermometer present and functional Front Line Reach-in cooler #3 PHF product name Front Line Reach-in cooler #3 PHF product temp Front Line Reach-in cooler #3 thermometer present and functional Breakfast blend Breakfast sausage Breakfast Steak Liquid Eggs Chicken Chili Grated/Shredded Cheese Gravy Grilled Onions 41 F list under 1.1.1 41 F list under 1.1.1 41 F Ham (not fluffed ham) Hot dogs Mashed Potatoes Mushroom Sauce Pork Chops Roast Beef (not fluffed beef) Thawed $6 Burger Thawed 1/3 lb Burger Other Thawed Burger Patty > 41 F : > 41 F : > 41 F
Hand Dipped Display 1.4.1 Running water available in scoop holder after use 1.4.2 Spindle/dipper well clean, water container discard times present and utilized Running water not available and scoop is clean Running water not available and scoop is dirty Water discard times not used/ignored and milky residue present No water container present Sanitizer used in place of water Spindle is dirty with neglected dried-on buildup Mold/ Accumulation on lining of dip well Coffee Machines Dining room coffee temperature (located at the 1.5.1 beverage station) 200 F > 200 F 1.5.2 Drive thru coffee temperature 200 F > 200 F 1.5.3 Front Line coffee temperature (located behind the front counter) 200 F > 200 F Heated Display/Holding Cabinet 1.6.1 1.6.2 1.6.3 1.6.4 1.6.5 1.6.6 Front Line heated display/holding cabinet PHF product name Front Line heated display/holding cabinet PHF product temp Front Line heated display/holding cabinet product timing in place and used properly Front Line heated display/holding cabinet #2 PHF product name Front Line heated display/holding cabinet #2 PHF product temp Front Line heated display/holding cabinet #2 product timing in place and used properly Enter Product from list under : 1.1.1 140 F 135-140 F <135 F Timing systems not used Timing systems not used properly Enter Product from list under : 140 F 1.1.1 135-140 F <135 F Timing systems not used Timing systems not used properly Product Handled Properly 1.7.1 1.7.2 No out of date products present or used at the front line Front Line Reach-in/Display case timing systems in place and used properly Out of date Non-PHF product present or used Timing systems not used Timing systems not used properly Out of date PHF product present or used
Beverage Stations Continued 1.8.2 1.8.3 1.8.6 Proper ice scoop stored in a sanitary manner/free of damage Drink head nozzles and beverage station ice dispenser interior/exterior chute clean Cover on ice machine at beverage bar in place Ice scoop stored in an unsanitary manner (see notes) Ice scoop damaged Using a cup as a scoop for ice Scoop stored on grid below beverage dispenser Drink head nozzles have accumulated buildup present Ice dispenser chute has accumulated buildup present (interior) Beverage station bar has accumulated buildup present Ice dispenser chute has accumulated buildup present (exterior) Cover not in place Single Service Items 1.9.1 Single service items stored properly 1.9.2 Single service items handled properly Unwrapped utensils stored handles down Unwrapped utensils stored with handles not facing the same direction when stored flat Single use items stored in a dirty container Single use cups/lids are not stored inverted (sip side down) Single use cups/lids inverted on an unclean surface >50% of cups/lids with splashes present Employee made bare hand contact with rim of cup Employee made bare hand contact with food contact end of utensils Employee handled unwrapped straws with bare hands BACK LINE AREA Frozen Meat Bin 2.1.1 Temperature of non-hard frozen PHF product Products Hard Frozen Not Hard Frozen but 41 F > 41 F Product Name Cold Holding 2.2.14 Temperature Fresh Salsa at the back line 41 F > 41 F Hot Holding 2.2.2 Large (4:1) burger patty holding temp 140 F 135-140 F <135 F 2.2.3 $6 burger patty holding temp 140 F 135-140 F <135 F 2.2.4 BBQ Chicken holding temp 140 F 135-140 F <135 F 2.2.5 Chili holding temp 140 F 135-140 F <135 F 2.2.6 Mushroom sauce holding temp 140 F 135-140 F <135 F
2.2.7 Hot dog holding temp 140 F 135-140 F <135 F Hot Holding Continued 2.2.8 Holding steamer PHF product #1 name : 2.2.9 Holding steamer PHF product #1 temp 140 F 135-140 F <135 F 2.2.10 Holding steamer PHF product #2 name : 2.2.11 Holding steamer PHF product #2 temp 140 F 135-140 F <135 F Timing systems not used Holding steamer products properly timed/not 2.2.12 Product Expired >5 min. expired (indicate products) Hardee s Little Thickburger patty 2.2.13 140 F 135-140 F <135 F holding temp Cook s Reach-in Cooler 2.3.1 Cook s reach-in cooler #1 PHF product name 2.3.2 Cook s reach-in cooler #1 PHF product temp 41 F > 41 F 2.3.3 Cook s reach-in cooler #1 thermometer present and functional : Side Reach-in Cooler 2.4.1 Side reach-in cooler #1 PHF product name 2.4.2 Side reach-in cooler #1 PHF product temp 41 F > 41 F 2.4.3 Side reach-in cooler #1 thermometer present and functional : : 2.5.1 Side reach-in cooler #2 PHF product name 2.5.2 Side reach-in cooler #2 PHF product temp 41 F > 41 F 2.5.3 Side reach-in cooler #2 thermometer present and functional : 2.6.1 Side reach-in cooler #3 PHF product name 2.6.2 Side reach-in cooler #3 PHF product temp 41 F > 41 F 2.6.3 Side reach-in cooler #3 thermometer present and functional Reach-in Freezer 2.7.1 Reach-in freezer #1 PHF product name 2.7.2 Reach-in freezer #1 PHF product temp 41 F > 41 F 2.7.3 Reach-in freezer #1 thermometer present and functional : : 2.8.1 Reach-in freezer #2 PHF product name 2.8.2 Reach-in freezer #2 PHF product temp 41 F > 41 F
2.8.3 Reach-in freezer #2 thermometer present and functional Roast Beef Products 2.10.4 Holding oven roast beef temp 140 F 135-140 F <135 F 2.10.5 Roast beef slicer roast beef temp 140 F 135-140 F <135 F 2.10.6 Roast beef oven thermometer present and functional 2.10.7 Roast beef timed, held and rotated properly Timing systems not used Product Expired >5 min. Product not rotated properly Tempered/Prepped Foods 2.12.1 2.12.2 2.12.2a 2.12.3 Tempered/Prepped foods are covered properly (indicate products) Tempered/prepped foods dated/timed properly (indicate products) Tempered/Prepped breakfast items dated/timed properly (FLORIDA ONLY) No out of date products present or used at the back line (indicate products) Tempered/Prepped foods uncovered in walk-in cooler Tempered/Prepped foods uncovered in reach-in cooler Tempered/Prepped foods uncovered in side reach-in freezer Tempered/Prepped foods uncovered at room temperature Other (see notes) PHF Product is not Non-PHF Product is not dated/timed dated/timed PHF Product in the reach-in Non-PHF Product in the reachin cooler is not cooler is not dated/timed PHF Produce is not dated/timed dated/timed Non-PHF Product in the salad PHF Product in the salad display case is not display case is not dated/timed dated/timed Non-PHF Product at the make PHF Product at the make table is not dated/timed table is not dated/timed Breakfast items not labeled with expiration date/time Breakfast items present past expiration Out of date Non-PHF product present or used Out of date PHF product present or used
GREEN BURRITO Green Burrito Hot Holding 2.14.1 Rice hot holding temp 140 F 135-140 F <135 F 2.14.2 Steak hot holding temp 140 F 135-140 F <135 F 2.14.3 Chicken hot holding temp 140 F 135-140 F <135 F 2.14.4 Green Burrito beef, rice, steak, chicken hold times present and not expired (indicate products) Timing systems not used Product Expired >5 min. Green Burrito Cold Holding 2.14.5 Green Burrito enchilada cold holding temp 41 F > 41 F 2.14.6 Green Burrito grated cheese cold holding temp 41 F > 41 F 2.14.7 Temperature Fresh Salsa at the Salsa Bar 41 F > 41 F RED BURRITO Red Burrito Hot Holding 2.15.1 Chili hot holding temp 140 F 135-140 F <135 F 2.15.2 Rice hot holding temp 140 F 135-140 F <135 F 2.15.3 Steak hot holding temp 140 F 135-140 F <135 F 2.15.4 Chicken hot holding temp 140 F 135-140 F <135 F 2.15.5 Ground beef hot holding temp 140 F 135-140 F <135 F 2.15.6 Red Burrito chili, beef, rice, steak, chicken hold times present and not expired (indicate products) Timing systems not used Product Expired >5 min. Red Burrito Cold Holding 2.15.7 Red Burrito enchilada cold holding temp 41 F > 41 F 2.15.8 Red Burrito grated cheese cold holding temp 41 F > 41 F 2.15.9 Temperature Fresh Salsa at the Salsa Bar 41 F > 41 F BREAKFAST AREA Breakfast Hot Holding 3.1.1 Breakfast gravy hot holding temp 140 F 135-140 F <135 F 3.1.2 Breakfast sausage hot holding temp 140 F 135-140 F <135 F 3.1.3 Breakfast sausage #2 hot holding temp 140 F 135-140 F <135 F 3.1.4 Breakfast eggs hot holding temp 140 F 135-140 F <135 F 3.1.5 Breakfast eggs #2 hot holding temp 140 F 135-140 F <135 F 3.1.6 Breakfast steak hot holding temp 140 F 135-140 F <135 F 3.1.7 Breakfast hot holding PHF product #1 name 3.1.8 Breakfast hot holding PHF product #1 temp 3.1.9 Breakfast hot holding PHF product #2 name 3.1.10 Breakfast hot holding PHF product #2 temp Enter Product from list under 1.1.1 : 140 F 135-140 F <135 F : 140 F 135-140 F <135 F
3.1.11 Timing systems for breakfast items present and used properly (indicate products) Timing systems not used Product Expired >5 min. Breakfast Cold Holding 3.2.1 Breakfast liquid eggs cold holding temp 41 F > 41 F 3.2.2 Breakfast sausage cold holding temp 41 F > 41 F 3.2.3 Breakfast ham cold holding temp 41 F > 41 F 3.2.4 Breakfast blend/omelet mix cold holding temp 41 F > 41 F FRY STATION Fryer Station Final Cooking Temperatures 4.1.1 Breakfast chicken final cooking temp 165 F 4.1.2 Breakfast steak final cooking temp 160 F 4.1.3 Spicy chicken final cooking temp 165 F 4.1.4 Chicken tenders /fillet final cooking temp 165 F 4.1.5 Chicken stars final cooking temp 165 F *Carl s Jr. Fried items are only required to be cooked to 140 F <140 F * <140 F * <140 F * <165 F <140 F * <165 F <160 F <165 F <165 F Fryer Station Holding Temperatures 4.2.1 Breakfast chicken hot holding temp 140 F 135-140 F <135 F 4.2.2 Breakfast steak hot holding temp 140 F 135-140 F <135 F 4.2.4 Hand breaded chicken filet hot holding temp 140 F 135-140 F <135 F 4.2.3 Spicy chicken hot holding temp 140 F 135-140 F <135 F 4.2.5 Hand breaded chicken tenders hot holding temp 140 F 135-140 F <135 F 4.2.7 Chicken stars hot holding temp 140 F 135-140 F <135 F RAW CHICKEN FRY STATION Raw Chicken Fry Station Products 5.1.1 Temperature of chicken at breading station 41 F > 41 F 5.1.2 Excessive amounts of chicken not removed from More than 2 bags of chicken refrigeration pulled at once 5.2.1 Raw breaded chicken #1 final cooking temp 165 F <165 F 5.2.2 Raw breaded chicken #2 final cooking temp 165 F <165 F 5.2.3 Raw breaded chicken #3 final cooking temp 165 F <165 F 5.2.4 Egg wash at breading station cold holding temp 41 F > 41 F
FOOD PREP AREA/DRY STORAGE Three Compartment Sink Wash sinks used properly when washing dishes 6.1.1 (wash rinse sanitize) No Hand Sinks 6.2.1 Soap, Paper towels and hand sanitizer present and hand sinks accessible and not used for unapproved purposes Prep Sinks and Prep Tables 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 Soap is not available Paper towels or operating hand dryer are not available Hand Sanitizer is not available Dumping taking place in hand sink Hand sink not accessible Items stored in basin of hand sink Food prepped in sink that has not been properly cleaned and/or sanitized Food prepped on a table that has not been properly cleaned and/or sanitized Dirty dishes present in food prep sink Active washing/soaking of dishes taking place at dedicated prep sink Food and Packaging Storage 6.4.2 Containers covered, labeled, not stored on the floor and products not out of date Out of date Non-PHF product present or used Open containers of food present stored uncovered Open containers of single service items/food contact items stored uncovered Food stored less than six inches off the floor Single service items/food contact items stored less than six inches off the floor Non-PHF food products not labeled when out of original container Hygienic Practices and Handwashing 6.5.1 Proper handwashing practices followed Failure to use soap Failure to use hot water Failure to use single use towel/hand dryer to dry hands Failure to use hand sanitizer after washing Failure to wash for at least 20 seconds Clean hands recontaminated (not including shutting off water with bare hands)
Hygienic Practices and Handwashing Continued 6.5.2 6.5.3 Employee s wash and sanitize hands before returning to food prep, after engaging in activities requiring handwashing Employee hair properly covered and/or restrained Between glove changes/ prior to putting gloves on Upon arriving to work Upon re-entering the kitchen After breaks After wiping hands on uniform/clothing After touching face, hair, clothing or other people Before touching food, clean utensils, cups or wraps Before returning to food prep after handling money Before returning to food prep after handling dirty dishes, garbage or completing cleaning tasks After using the restroom Hands 'washed' with gloves on Employee(s) present without hat/ hair restraint Management assigned to food prep for longer than 10 minutes without hair restraint Disposable Gloves and Bandages 6.6.2 Disposable gloves used properly/bandages available 6.6.3 Bodily fluids clean-up kit easily accessible Disposable gloves are not worn when needed Employee wearing a band-aid on the hands and not wearing a disposable glove Cutting/handling raw meats without gloves Cutting/handling produce without gloves Gloves not worn when handing RTE foods Bandages not available No bodily fluids clean-up kit in the unit Bodily fluids clean-up kit is not easily accessible (see notes)
Smallwares and Produce Slicer/Dicer 6.7.1 Utensils, knives, cutting boards, produce slicer/dicer stored properly and clean/in good repair 6.7.2 Utensils/pans/trays allowed to air dry Utensils stored dirty Knives stored dirty or improperly/ holder dirty Utensils/pans with chips and cracks completely through Cracks/chips in knife blades Cutting boards put away dirty Cutting boards with deep grooves Cutting boards not stored properly Produce slicer or slicer/dicer parts stored dirty Dicer block damaged/pieces of the block missing or loose Cutting blade on cutting equipment damaged (chips in blade) Items stored clean at 3 part sink are splashed with water/debris from the wash or rinse portion of the sink Items stored clean at 3 part sink are stored in contact with chemical containers Roast beef slicer has excessive chips or nicked blade Roast beef utensils stored dirty Roast beef utensils are stored in an unsanitary method Roast beef slicer is not cleaned, sanitized or allowed to air dry prior to first use. Evidence of wet nesting present Ice Machine 6.8.1 Food items not stored in ice No 6.8.2 Ice machine bin liner in good repair No 6.8.3 Ice machine lid liner in good repair No 6.8.4 Ice scoop/ice bucket free of damage Ice scoop is damaged/cracked/chipped Ice bucket is damaged/cracked/chipped 6.8.5 Unapproved ice scoop is not used No 6.8.6 Ice scoops/buckets stored and used properly Ice scoop stored on an unclean surface Ice scoop stored in ice with handle touching ice Ice buckets stored nested Ice buckets inverted on unclean surface Ice buckets are used for purpose other than ice/ ice scoop storage (see notes) 6.8.7 Ice machine interior clean and free of rust Ice machine interior with mold/mildew accumulation Rust observed on interior of ice machine
REFRIGERATED STORAGE Walk-in Cooler Product Temps 7.1.1 Walk-in cooler PHF product name 7.1.2 Walk-in cooler PHF product temp 41 F > 41 F 7.1.3 Walk-in cooler thermometer present and functional : Walk-in Cooler Products Handled Properly 7.2.1 No out of date products present or used in walkin cooler 7.2.2 Walk-in cooler products are properly dated 7.2.3 7.2.4 Bags and containers in walk-in cooler are properly closed Products are stored at least 6 inches off the floor in the walk-in cooler 7.2.5 Acceptable techniques are used for thawing Non-PHF out of date PHF out of date per per day-dot day-dot Non-PHF out of date PHF out of date per per manufacturer's manufacturer's expiration date expiration date Product not dated at all Product not dated properly Bags not closed Containers improperly closed Products stored directly on the floor Products on shelving less than 6 inches Thawing at room temperature PHF product Thawing in standing improperly water thawed/thawing Thawing under and temperature running water great is greater than 41 than 70 degrees F degrees F Raw Chicken Walk-in Cooler 7.3.1 Does this restaurant have raw chicken available? No (Do not answer questions below) 7.3.3 Raw chicken not out of date Expired raw chicken present 7.3.4 Raw chicken properly dated and rotated Chicken is not dated Chicken is improperly dated Chicken is not rotated properly FROZEN STORAGE Walk-in Freezer Product Temps 8.1.1 Walk-in freezer PHF product name 8.1.2 Walk-in freezer PHF product temp 8.1.3 Walk-in freezer thermometer present and functional Products Hard Frozen Not Hard Frozen but 41 F : > 41 F
Walk-in Freezer Products Handled Properly 8.2.1 8.2.2 No out of date products present or used in walkin freezer Walk-in freezer products are properly closed/stored at least 6 inches off the floor Non-PHF out of date per manufacturer's expiration date PHF out of date per manufacturer's expiration date Bags not closed Containers improperly closed Products stored directly on the floor Products on shelving less than 6 inches CHARBROILER Charbroiler Products 9.1.1 Charbroiler chicken/bbq Chicken cook temp 140 F <140 F 9.1.2 1/3 lb. patty cook temp 140 F <140 F 9.1.3 9:1 or 8:1 beef patty cook temp 160 F <160 F 9.1.4 $6 Burger (1/2 lb patty) cook temp 140 F <140 F 9.1.5 Carl s Jr. Large meat (4:1) patty cook temp 160 F <160 F 9.1.6 Hardee s Little Thickburger patty cook temp 140 F <140 F Charbroiler Condition 9.2.1 Reverberator screen not burned through and free of loose wires Holes present in screen Loose wire(s) hanging down from screen RESTROOMS Supplies and Signage 10.2.1 10.2.2 Soap and paper towels/operational hand dryer available in restrooms Toilet paper and paper towels present and available in restrooms 10.2.3 Handwashing signage present in restrooms Soap is not available Paper towels or operating hand dryer are not available Toilet paper is not available Toilet paper is present but is not loaded into dispensers Paper towels are present and are not loaded into dispensers Signage missing in men's room Signage missing in women's room Toilets and Fixtures At least one functional toilet available in the 10.3.1 restaurant No
GENERAL SANITATION Pest Activity 11.1.1 Facility free of roaches/flies/rodents/pest (other) evidence 2 or more live or dead roaches sighted 1 or more live rodents sighted Evidence of roach or rodent droppings 3 or more ants sighted in 3 different areas (total of 9 or more ants) 7 or more ants in 1 area 3 or more fruit flies in 3 different areas (total of 9 or more fruit flies) 7 or more fruit flies in 1 area 3 or more house flies in 3 different areas (total of 9 or more house flies) 7 or more house flies in 1 area Pests in food/landing on food Chemicals 11.2.1 11.2.2 Chemicals/Magnesol stored and labeled properly Facility free of unapproved pesticides 11.2.3 MSDS book is available Chemicals are stored above or beside food packaging, paper towels, napkins and/or toilet paper Chemicals stored above or next to food Chemicals stored above or next to food contact surfaces Chemicals stored at/above the prep and/or 3-part sink Pesticides are stored with other chemicals or food/food contact items Magnesol/Baking soda/captivate stored next to or below cleaning chemicals Sanitizer bucket(s) not labeled Unlabeled chemical present Mislabeled chemical present Chemicals are stored in containers that are intended to be used for food Unapproved/store brand pesticides (i.e. Raid) are present Fly strips present Approved pesticides are being used when restaurant is open MSDS book is missing MSDS book is not accessible to employees
Sanitizer and Test Strips 11.3.1 Front line sanitizer concentration Acceptable Concentration less than 200 ppm Concentration greater than 400 ppm 11.3.2 Back line sanitizer concentration Acceptable Concentration less than 200 ppm Concentration greater than 400 ppm 11.3.3 3 compartment sink sanitizer Concentration less than 200 ppm Acceptable concentration Concentration greater than 400 ppm 11.3.4 Sanitizer available at the front line No 11.3.5 Sanitizer available at the back line No 11.3.6 Sanitizer solution is free of insects/ Insects present in sanitizer solution trash/excessive debris Excessive trash present in sanitizer solution No sanitizer test strips available 11.3.8 Wrong test strips available for sanitizer Sanitizer test strips and alcohol chemical used swabs/gel available No alcohol swabs/gel present 11.3.9 Temperature of hot water sanitizing at the dishwashing machine is 160 F 194 F Temp does not reach 160 F at surface Thermolabel does not turn black 11.3.10 Proper concentration of chemical sanitizing at the dishwashing machine Iodine sanitizer not 12.5-25 ppm Chlorine sanitizer not 50-200 ppm Quat sanitizer not 200 ppm QA Temperature Log and Documentation 11.4.1 Number of days missing the last 30 days 1 or less 2 or more days missing (see notes) 11.4.2 Number of days incomplete in the last 30 days 1 or less 11.4.3 11.4.4 Accurate and working thermometer present Person on duty has valid Food Safety certification 2 to 6 days incomplete (see notes) Safe at the Plate ServSafe Thompson Prometric National Registry State certification Local/County certification Other Certification 7 or more days incomplete (see notes) No thermometer available Thermometer has dead/no batteries Thermometer is not functional Thermometer is not accurate (+/- 2F) Person on duty is not Food Safety certified Certification is expired No proof of certification available
Employee Food and Drink 11.5.2 Employee food/drink not stored in production or prep areas/customer food free of contamination from employee items Partially eaten/open employee food in work area Partially drunk/open employee drink in work area Food products contaminated by employee food Employee smoking in restaurant Water Temperatures 11.7.1 Hand sink water temperature (record temperature in notes) 11.7.2 Dishwashing/prep sink water temperature (record temperature in notes) 11.7.3 Restroom sink water temperature (record temperature in notes) 100 F 120 F 100 F < 100 F < 120 F < 100 F Contamination Hazards 11.14.1 11.14.2 11.14.3 11.14.4 11.14.5 11.14.6 Food products free of contamination from physical hazard Cross contamination prevented with proper tong storage/usage Tongs or gloves used to handle cooked meat Food products stored to prevent cross contamination (anywhere in restaurant) Cross contamination prevented at raw chicken station All other cross contamination situations prevented No (see notes) Tongs used to handle raw meat are used to for RTE items without being washed and sanitized Tongs stored in an unsanitary method No (see notes) No (see notes) No (see notes) No Potential for contamination observed (see notes) No Direct contamination observed (see notes) 11.14.7 Physical facilities installed, maintained and clean Floors have build-up in the corners and/or hard to reach places Walls/Ceilings and Vent Covers have dried on food splatter and/or grimy build-up Shelves have grimy build-up Gaskets have accumulated debris
HEALTH DEPARTMENT Health Department Data 14.1.1 Has the unit had a recent Health Department inspection 14.1.2 Record the result of the most recent Health Department inspection 14.1.3 Record the number of Criticals on the most recent Health Department inspection CLIENT SPECIFIC Record Date: No After Audit Follow-Up 15.1.1* Did you contact CKE QA for a pest infestation issue? 15.1.3* Did you contact CKE QA regarding any Food Safety Emergency issues?* No Not Required No Not Required *A food safety emergency issue is one that may warrant restaurant closure. If you are at a unit and observe any of the following, contact CKE QA immediately before continuing the evaluation: - Loss of electrical power - Loss of potable (drinkable) water supply - No hot water available in the entire restaurant - Fire or activation of the fire extinguisher system/ mechanical ventilation system (exhaust hood) failure - Flooding in restaurant - Sewage backup into the restaurant - Sewage backup outside the restaurant (at the grease interceptor overflow, etc) - Walk-in cooler failure (inability to maintain PHFs at proper temperature) - Walk-in freezer failure ((inability to maintain products <41 degrees) - Inability to protect food preparation areas from contamination due to roof leak, remodel dust, vermin or other contamination risk - Pest infestation Should any of these situations be observed, contact Angela Sanchez at 951-201-4168 immediately. If Angela can not be reached, you should contact Sue Tyjewski for Carl s Jr. restaurants at 949-677-2044 or Joe Hunsaker for Hardee s locations at 704-650-9551.
NOTES