Taco Bell Daily Restaurant Food Safety Checklist

October 30, 2021, 11:09 a.m. (IST) By Gopalan Innovation Mall Bangalore

Restaurant #: Gopalan Innovation Mall, Bangalore
No.G-6, Ground floor, Gopalan Innovation Mall, Survey No.22, Bannerghatta Road,J.P.Nagar 3rd Phase
Bangalore, BANGALORE 560076
Pre-Lunch/Pre-Dinner Pre-Dinner
MIC:
Sathish
Cleaning Captain for the shift
Theannila
Food Safety
Is Calibrated Thermometer available in store? Yes
(FSC 6.1) Thermometer validated and in use (thermometer must be validated 1 time per day prior to completing the checklist). Thermometer calibration = 0ºC +/- 1ºC or 32ºF +/- 2ºF Yes
(FSC 10.3) Minimum of one functioning toilet available in the facility. N/A in Malls. N/A
(FSC 10.6) Water is from an approved source. Yes
Water TDS 125
(FSC 5.4) Cleaning supplies (i.e. mops , mop bucket , etc.) must be available and stored clean. Yes
(FSC 10.5) Mop sink , grease and sink traps or drains not clogged and functioning properly. Yes
(FSC 6.6) Ingredients and products muct be held correctly , within hold times or shelf life , rotated properly , and labeled correctly. Yes
(FSC 8.1) Approved chemicals are properly labelled, stored and handled correctly.
No food is contaminated by chemicals. Chemicals and Sanitized water buckets are stored 30cm away from food and packaging.		 Yes
Sanitizing solution for produce (Vegetables) is held between 50 ppm-100ppm free chlorine and process strictly followed. Yes
(FSC 9.1) Check Pest Log. Restaurant is free of pest activity. (No evidence of live or dead rodents, insects, droppings, chew marks or nesting). Yes
(FSC 2.5) Handwashing sinks accessible and stocked with required supplies (gloves, hand sanitizer, antibacterial soap, paper towels, and trash can). Ensure warm water (comfortable temperature) for effective hand washing. Not too Hot/Cold. Yes
(FSC 10.1) 3-compartment sink hot running water temperature = 49°C/120°F (minimum).
Sink set up properly, water level clearly marked and sanitizer at correct concentration (Chlorine= 50ppm -100ppm; QUAT= Min 200ppm). No sewage back up or build-up of waste in drains. Mop buckets are cleaned, and mops properly hung.		 Yes
(FSC 4.3) Food, equipment, small wares and utensils are free from cross-contamination. Check on loose screws, bolt, chipping, peel off for small wares, equipment & utensils. Yes
Drink machine nozzles are cleaned daily and free from mold.
PRE-LUNCH ONLY
 Yes
Check Oil Quality using Oil Visibility Tester / TPM Tester with Last change date. (Max limit 25 for TPM Tester).
PRE-LUNCH ONLY
 Yes
Veg Oil Change Date October 29, 2021
Non Veg Oil Change Date October 23, 2021
Photo
Monitor Throughout Day (Record at a minimum 2 times per day, but monitor throughout the day.)
(FSC 6.10) Restaurant has Electric power
.		 Yes
(FSC 2.4) Be sure ALL Team Members follow handwashing and glove policies and Taco Bell uniform and grooming policies. Yes
(FSC 2.1) Team Members show no signs of illness, visible cuts or sores. Blue bandages and gloves worn on visible cuts. Yes
Team Members are Not chewing, eating, drinking or smoking in the food area. Yes
(FSC) Team Members use Personal Protective Equipment (i.e. Heat resistant gloves, cut resistant glove) while performing job duties
 Yes
If water, food or paper debris is on floor, be sure it is cleaned immediately in FOH and BOH. Yes
Dining room is free of obvious safety hazards. Yes
(FSC 6.6) Prepared ingredients are within correct hold time and labelled accordingly. Yes
EQUIPMENT AND INGREDIENT TEMPERATURES (In ºC)
Is Walk-In Freezer working? Yes
2 Blend Cheese -13.0 °C
Diced Orange Cheese -12.5 °C
Mexican Chicken -14.0 °C
Grilled Chicken -13.0 °C
Walk-in Freezer Temperature: -15.0 °C
FOR RESTAURANT WITH DARK KITCHEN MODEL ONLY
TICK YES ONLY IF YOU HAVE DARK KITCHEN MODEL.
OTHERS SELECT N/A		 N/A
Reach-In Freezer In ºC
Is 2/4D Freezer working ? Yes
Crispy Chicken -13.0 °C
Chicken Nachos -14.0 °C
2/4D Freezer Temperature: -15.0 °C
Is Under Counter Freezer Unit working? N/A
Under Counter Freezer Temperature: 0.0 °C
Corrective Action
Na
Is FOH Freezer Unit working? No
Ice Cream 0.0 °C
Corrective Action
Na
Freezer Temperature: 0.0 °C
Corrective Action
Na
Is Walk In Cooler working? Yes
(FSC) Carry over procedure followed and temperature at 41°F/5°C or below:
FSC 6.9
PRE-LUNCH ONLY		 Yes
Carryover Beans
Beans Batch 1 3.0 °C
Carryover Chicken
Mexican Chicken Batch 1 3.2 °C
Carryover Cheese Sauce
Cheese Sauce Batch 1 3.0 °C
Fiesta salsa 2.8 °C
Lettuce 3.0 °C
2 Blend cheese 3.2 °C
Diced Orange Cheese 3.4 °C
Tortilla 3.0 °C
Mexican Chicken 3.0 °C
Grilled Chicken 3.1 °C
NCT 3.3 °C
Walk-in Cooler Temperature 3.0 °C
REACH-IN COOLER
Is Reach In Cooler working ? N/A
2/4D Reach-in Cooler Temperature 0.0 °C
Corrective Action
Na
FOR RESTAURANT WITH DARK KITCHEN MODEL ONLY
TICK YES ONLY IF YOU HAVE DARK KITCHEN MODEL
OTHERS SELECT N/A		 N/A
Is Under Counter Cooler Veg working? No
Under Counter Cooler Veg Line 0.0 °C
Corrective Action
Aligned Gpm And AC
Is Under Counter Cooler Non Veg working? N/A
Is FOH Under Counter Cooler working? Yes
FOH Under Counter 3.0 °C
Is Cold Well Veg working? Yes
Fiesta salsa 3.0 °C
Lettuce 3.1 °C
2 Blend cheese 3.4 °C
Diced Orange Cheese 3.0 °C
Diced Tomato 3.5 °C
Onion Coriander mix 4.0 °C
Spicy salsa 3.0 °C
Jalapenos 3.8 °C
Sweetcorn 3.0 °C
Choco chips 3.7 °C
Guacamole 3.0 °C
Cold Well Veg Temperature -4.1 °C
Line Type Dual/V Line
Is Cold Well Non Veg working? Yes
Fiesta salsa (NV Line) 3.0 °C
Lettuce (NV Line) 3.1 °C
2 Blend cheese (NV Line) 3.4 °C
Diced Orange Cheese (NV Line) 4.0 °C
Diced Tomato (NV Line) 3.2 °C
Onion Coriander mix (NV Line) 4.0 °C
Jalapenos (NV Line) 3.1 °C
Cold Well Non Veg Temperature -4.1 °C
Is Rethermalizer Veg working? Yes
Re-thermalizer Veg Temperature 89.0 °C
Is Rethermalizer Non Veg working? Yes
Re-thermalizer Non Veg Temperature 89.0 °C
Are there any Products getting cooked in Rethermalizer or Combi Oven? Yes
Fajita Veg 81.0 °C
Creamy Chipotle 78.0 °C
Mexican Paneer 80.0 °C
Pinto Beans 78.0 °C
Cheese Sauce 80.0 °C
Mexican Chicken 82.0 °C
Grilled Chicken 83.0 °C
Is Rice Cooker working? Yes
Jalapeno Rice 83.0 °C
Is Veg Fryer working? Yes
Fryer Veg Temperature 185.0 °C
Fryer Veg TPM 9
Is Non Veg Fryer working? Yes
Fryer Non Veg TPM 17
NCT 78.0 °C
Crispy Chicken 76.0 °C
Chicken Nachos 75.0 °C
Fryer Non Veg Temperature 171.0 °C
Is Taco Tower working? Yes
Taco Tower Temperature 54.0 °C
NCT 74.0 °C
Crispy Chicken 72.0 °C
Chicken Nachos 71.0 °C
Is Heated Cabinet Veg working? Yes
Heated Cabinet Veg Temperature 71.0 °C
Is Heated Cabinet Non Veg working? Yes
Heated Cabinet Non Veg Temperature 71.0 °C
Is there any backup available in Heated Cabinets? Yes
Cheese dip 74.0 °C
Beans 76.0 °C
Mexican Paneer 75.0 °C
Fajita Veg 73.0 °C
Jalapeno Rice 77.0 °C
Mexican Chicken 75.0 °C
Grilled Chicken 73.0 °C
Is GTO/APW working? Yes
GTO/APW 214.0 °C
Is Star Griller Veg working? Yes
Star Griller Veg 265.0 °C
Is Star Griller Non Veg working? Yes
Star Griller Non Veg 265.0 °C
Is Hot well Veg working? Yes
Cheese dip 74.0 °C
Beans 73.0 °C
Is Beans Consistency in acceptable range? Yes
Picture of consistency on Bean Consistency Chart
Mexican Paneer 73.0 °C
Fajita Veg 75.0 °C
Jalapeno Rice 73.0 °C
Hot Well Veg Temperature 134.0 °C
Is Hot Well Non Veg working? Yes
Mexican Chicken 72.0 °C
Grilled Chicken 74.0 °C
Line Type Dual Line / V Line
Cheese dip (NV Line) 74.0 °C
Beans (NV Line) 71.0 °C
Is Beans Consistency in acceptable range? Yes
Fajita Veg (NV Line) 73.0 °C
Jalapeno Rice (NV Line) 72.0 °C
Hot Well NVeg Temperature 134.0 °C
(FSC) Hot potentially hazardous foods must be held > 149 F or 65 C. Yes
(FSC) Foods must be cooked or heated to the proper internal temperature. Yes
(FSC) Time / Temperature controlled for safety (TCS) foods (I,e, potato bites )using only time for food safety must have documented procedures and be within four hour hold time . Yes
(FSC 6.7) Spoiled foods or ingredients are not in use and not for sale . Yes
(FSC) Cold potentially hazardous foods must be held < 41 F or 5 C. Yes
(FSC) Only approved ingredients or food evident. Yes
(FSC) Cross contamination or potential cross contamination must not be present.
Food, equipment, small wares and utensils are free from cross contamination.		 Yes
(FSC) BOH dicing and Sanitizing procedures followed. Yes
(FSC) Wiping cloths used and stored properly in a sanitizer bucket with correct concentration. Yes
(FSC) Three or more areas from FSC5.5 to FSC5.11 of the restaurant are not missed. Yes
FSC5.5: Non food contact surfaces are clean and in good repair Yes
FSC5.6: Floor, walls. And ceilings are clean, cleanable and in good repair. No
Corrective Action
Walls tiles cracked aligned maintenance
FSC5.8: All gaskets on refrigerator/freezer units, ice machine, hot holding units, or any other equipment that has gaskets are clean and in good repair. No
Corrective Action
UHC and chiller gasket damaged
FSC5.9: Lighting sources are properly shielded or have shatter proof bulbs in area where food, service utensils and equipment are stored or prepared. Yes
FSC5.10: Trash receptacles are of sufficient availability, capacity, cleaned, and maintained properly. Yes
FSC5.11: Dumpster area is free of debris and odor, maintained clean and in good repair Yes
Is your Dishwasher functioning properly? Yes
Food Safety Significants 0
MIC Signature