Pre-Lunch Taco Bell Daily Restaurant Safety Checklist
| Restaurant #: |
Restaurant 31429-Burr St. 2000 S Burr St. Mitchell, SD 57301 |
| MIC: |
SU
|
| Calibrate Thermometer | |
| 1.) 6.1 Thermometer available, calibrated and in use (thermometer must be calibrated 2 times per day prior to completing the checklist). | Yes |
| Comments | |
| Thermometer Temperature | 32.0 °F |
| Please recalibrate the thermometer and take a second temperature. | N/A |
| Is there thermometer working properly? | |
| Carry Over | |
| 2.) 6.9 Verify carry over procedures followed and temperature at 40°F or below: | Yes |
| Comments | |
| Comments | |
| Beans | Yes |
| Beans °F - Bag 1 | 33.0 °F |
| Beans °F - Bag 2 | N/A |
| Beans °F - Bag 3 | N/A |
| Beef | Yes |
| Beef °F | 33.8 °F |
| Beef °F | N/A |
| Beef °F | N/A |
| Chicken | Yes |
| Chicken °F | 33.0 °F |
| Chicken °F | N/A |
| Chicken °F | N/A |
| Steak | Yes |
| Steak °F | 34.0 °F |
| Steak °F | N/A |
| Steak °F | N/A |
| Nacho Cheese | N/A |
| Nacho Cheese °F | N/A |
| Nacho Cheese °F | N/A |
| Nacho Cheese °F | N/A |
| Any other products? | N/A |
| Other Ingredient: | |
| Other Carryover °F | N/A |
| Other Carryover °F | N/A |
| Other Carryover °F | N/A |
| Use By Dates | |
| 3.) 6.7 All ingredients are labeled with delivery and use-by-dates. Ingredients past the use-by-date or spoiled are discarded. |
Yes |
| Comments | |
| Chemicals | |
| 4.) 4.3 NO food is contaminated by chemicals. Chemicals and sanitized water buckets are stored at least 1ft. from or below food/packaging and labeled properly. | Yes |
| Comments | |
| Pests | |
| 5.) 9.1 Restaurant free of pest activity (no evidence of live or dead rodents, insects, droppings, chew marks or nesting). | Yes |
| Comments | |
| Handwash Sinks | |
| 6.) Handwashing sinks water temperature = 100°F (minimum). | 120.0 °F |
| Handwashing sinks accessible and stocked with required supplies (gloves, hand sanitizer, antibacterial soap, paper towels, trash can). | Yes |
| Comments | |
| 3-Com Sink | |
| 7.) 10.1 3-compartment sink hot water temperature = 120°F (minimum). | 131.0 °F |
| 10.4 Sink set up properly, water level clearly marked and sanitizer at correct concentration (Chlorine = 100ppm; QUAT = 200ppm). | Yes |
| Comments | |
| Cross-Contamination | |
| 8.) 4.3 Food, equipment, smallwares and utensils are free from cross contamination. | Yes |
| Comments | |
| Drink Machines | |
| 9.a) BOH Drink machine nozzles are cleaned daily and free of mold. |
Yes |
| Comments | |
| 9.b) Dining Room Drink machine nozzles are cleaned daily and free of mold. |
Yes |
| Comments | |
| Uniform/Grooming | |
| 10.) 2.4 Be sure ALL Team Members follow handwashing and glove policies and Taco Bell uniform, and grooming policies. | Yes |
| Comments | |
| Team Member Wellness | |
| 11.) 2.1 Team Members show no signs of illness, visible cuts or sores. Blue bandages and gloves worn on visible cuts. | Yes |
| Comments | |
| Eating, Drinking, Smoking | |
| 12.) Team Members are NOT chewing, eating, drinking, or smoking in food area. | Yes |
| Comments | |
| Storage Safety | |
| 13.) Full boxes weighing more than 30 lb. are stored below 5 feet from the floor. | Yes |
| Comments | |
| Emergency Exit | |
| 14.) Pathway leading to back door emergency exit is unobstructed and 3 foot wide (no boxes or barriers). | Yes |
| Comments | |
| Floor Mats | |
| 15.) Floor mat at customer entrances and in front of the drink station are in good condition. | Yes |
| Comments | |
| Hold Times | |
| 16.) 6.5 Prepared ingredients, including 2 hours for Potato Bites are within correct hold time and labeled accordingly. | Yes |
| Comments | |
| a) Oil Visibility: > 2 inches and not smoking | Yes |
| Comments | |
| b) Oil Filtered: Standard Fryer (Oil filtered before AM Fry Prep) | N/A |
| Comments | |
| Auto-Filtration Fryer (Oil filtered before and after AM Fry Prep) | Yes |
| Comments | |
| Ingredient Temperatures | |
| Does your Restaurant have a Stand Alone Freezer? | Yes |
| Ingredient #1 | Potato Bites |
| Stand Alone Freezer Ingredient Temp #1 | 7.0 °F |
| Comments | |
| Ingredient #2 | Cinnabon |
| Stand Alone Freezer Ingredient Temp #2 | 7.9 °F |
| Comments | |
| Does your Restaurant have a Walk-In Freezer or Second Stand Alone Freezer? | Yes |
| Ingredient #1 | Sausage Crumbles |
| Stand Alone/Walk-In Freezer Ingredient Temp #1 | 8.0 °F |
| Comments | |
| Ingredient #2 | Black Beans |
| Stand Alone/Walk-In Freezer Ingredient Temp #2 | 8.1 °F |
| Comments | |
| Does your Restaurant have a Third Stand Alone Freezer? | N/A |
| Ingredient #1 | |
| Stand Alone Ingredient Temp #1 | N/A |
| Comments | |
| Ingredient #2 | |
| Stand Alone Ingredient Temp #2 | N/A |
| Comments | |
| Ingredient #1 | Cheddar Cheese |
| Walk-In Cooler Ingredient Temp #1 | 34.0 °F |
| Comments | |
| Ingredient #2 | 3-Cheese |
| Walk-In Cooler Ingredient Temp #2 | 33.9 °F |
| Comments | |
| Ingredient #1 | Beef |
| Rethermalizer Ingredient Temp #1 | 173.0 °F |
| Comments | |
| Ingredient #2 | Chicken |
| Rethermalizer Ingredient Temp #2 | 178.0 °F |
| Comments | |
| Does your Restaurant have a second Rethermalizer? | Yes |
| Ingredient #1 | Nacho Cheese Sauce |
| Rethermalizer #2 Ingredient Temp #1 | 178.0 °F |
| Comments | |
| Ingredient #2 | Steak |
| Rethermalizer #2 Ingredient Temp #2 | 175.0 °F |
| Comments | |
| Ingredient #1 | Beans |
| Heat Cabinet #1 Ingredient Temp #1 | 170.0 °F |
| Comments | |
| Ingredient #2 | Beef |
| Heat Cabinet #1 Ingredient Temp #2 | 177.0 °F |
| Comments | |
| Is the second Heat Cabinet in use? (Answer "No" if only Fried Shells) | No |
| Ingredient #1 | |
| Heat Cabinet #2 Ingredient Temp #1 | N/A |
| Comments | |
| Ingredient #2 | |
| Heat Cabinet #2 Ingredient Temp #2 | N/A |
| Comments | |
| Ingredient #1 | Beef |
| Hot Line #1 Ingredient Temp #1 | 174.0 °F |
| Comments | |
| Ingredient #2 | Steak |
| Hot Line #1 Ingredient Temp #2 | 175.0 °F |
| Comments | |
| Cold Line #1 Tomatoes | 33.0 °F |
| Comments | |
| Ingredient #2 | Cheddar Cheese |
| Cold Line #1 Ingredient Temp #2 | 34.0 °F |
| Comments | |
| Ingredient #1 | Lettuce |
| Reach-In Cooler #1 Ingredient Temp #1 | 33.8 °F |
| Comments | |
| Ingredient #2 | Sour Cream |
| Reach-In Cooler #1 Ingredient Temp #2 | 33.0 °F |
| Comments | |
| Is the second Production Line (Hot/Cold) in use? | No |
| Ingredient #1 | |
| Hot Line #2 Ingredient Temp #1 | N/A |
| Comments | |
| Ingredient #2 | |
| Hot Line #2 Ingredient Temp #2 | N/A |
| Comments | |
| Cold Line #2 Tomatoes | N/A |
| Comments | |
| Ingredient #2 | |
| Cold Line #2 Ingredient Temp #2 | N/A |
| Comments | |
| Does your Restaurant have a third Production Line (Hot/Cold) and a second Reach-In Cooler in use? | No |
| Ingredient #1 | |
| Hot Line #3 Ingredient Temp #1 | N/A |
| Comments | |
| Ingredient #2 | |
| Hot Line #3 Ingredient Temp #2 | N/A |
| Comments | |
| Cold Line #3 Tomatoes | N/A |
| Comments | |
| Ingredient #2 | |
| Cold Line #3 Ingredient Temp #2 | N/A |
| Comments | |
| Reach-In Cooler #2 Tomatoes | N/A |
| Comments | |
| Ingredient #2 | |
| Reach-In Cooler #2 Ingredient Temp #2 | N/A |
| Comments | |
| Corrective Action | |
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| General Notes and Communications | |
| General Notes and Communications | |
