Leadership EcoSure Food Safety Shop
| Location |
06296 - Kirkman 5400 South Kirkman Road Orlando, FL 32819 (407)352-1528 |
| Manager Completing Food Safety Checklist |
Suzanne
|
| All Food Safety Supplies present & in good working condition. Verify that all supplies are available. | |
| Verify Pyrometer is Paired | 32.4 °F |
| Back up needle probe present | No |
| Chlorine strips stocked & not expired | Yes |
| Spray Bottles properly labeled | Yes |
| Back Sink Test strips stocked and not expired | Yes |
| Service Area Cooler Checks | |
| Temperature Check of Creamer #1 | Yes |
| Temperature of Creamer #1 | 35.8 °F |
| Photo of Cream Dispenser | |
|
|
| Daily Digital Food Safety book Verification with all needed signatures. | |
| Digital Food Safety 100% Complete | Yes |
| Daily checklist complete and correct temp and Signatures | Yes |
| Photo of Digital Food Safety Screen 100% (In Green) | |
|
|
| Verify Previous Health Department Inspection compliance and previous violations. | |
| Check previous violations corrected | No |
| Quiz managers on BIG 6 | Yes |
| Which Manager did you ask? |
Suzanne
|
| Disease/allergen sheet kept in front of binder | Yes |
| Manager Knowledgable on Non food spills procedures | Yes |
| Shift Manager Knowledge | Shift Manager does not know procedures |
| Hand Sinks Hot Water Verification | |
| Hot water is at or above (100°F) Sink #1 | 102.9 °F |
| Hot water is at or above (100°F) Sink #2 | 100.9 °F |
| Hot water is at or above (100°F) Sink #3 | 103.8 °F |
| Does Your Restaurant Have Hand Sink #4? | Yes |
| Hot water is at or above (100°F) Sink #4 | 111.0 °F |
| Does Your Restaurant Have Hand Sink #5? | Yes |
| Hot water is at or above (100°F) Sink #5 | 102.1 °F |
| Mens Restroom Hand Sink -- Handicap Stall: | 100.5 °F |
| Mens Restroom Hand Sink -- Main Hand Sink: | 107.8 °F |
| Womens Restroom Hand Sink -- Main Hand Sink: | 100.5 °F |
| Womens Restroom Hand Sink -- Handicap Stall: | 104.4 °F |
| Verify that All Hand Sinks are Properly Stocked | |
| All Sinks have Paper towels | No |
| All Sinks have hand Soap | Yes |
| All Hand Sinks have a Hand washing only sign (no food/drink/towel) | Yes |
| Is there a Hourly hand wash system in place | Yes |
| Briefly Describe the Hand washing Tracking System |
Track on Headsets
|
| Verify that All Hand Sinks are Properly Stocked | |
| All Towel Buckets have enough Concentration (check with strip) | Yes |
| All Towel Buckets have a 2hour hold time | Yes |
| Are there enough Towels in rotation (72) | Yes |
| Photo of Tested Towel Buckets | |
|
|
| 2 of 4 sinks did not have paper towels | |
| Verify Key Production Food Safety Requirements | |
| What is the Minimum Internal Temperature for Regular Meat (10:1)? |
Said 165
|
| What is the Minimum Internal Temperature for Fresh Beef (4:1)? |
Said 165
|
| What is the Minimum Internal Temperature of Filet O Fish? |
Did not know
|
| What is the Minimum Internal Temperature of Fried Chicken Products? |
Said 160
|
| UHC Trays Free of Product Build up? | Yes |
| Provide a Photo of UHC Trays (Minimum 3) | |
|
|
| Provide Photo of UHC Fried Product Trays (Minimum 3) | |
|
|
| UHC Trays Clean & Sanitized every 4 hours | Yes |
| Are there enough Blue Gloves in stock | Yes |
| Provide 2 Photos of areas that Blue Gloves are stocked in the Production area | |
|
|
| Crew know to only use Blue Glove for Raw Products | Yes |
| White Gloves present & used properly | Yes |
| Prep Table and Prep area are fully stocked | Yes |
| Prep Table Holding Times in Place? | No |
| Provide Photo of Prep Table Timing System. | |
|
|
| Ensure Crew are NOT Double Gloving -- Blue Gloves cannot go over White Gloves | Yes |
| Times and Temperature are within holding time on the Prep Table | No |
| Back of the House Verifications | |
| Verify Water Filters properly dated Including R/O | Yes |
| What is the date of expiration of the Water Filters | August 21, 2021 |
| All Chemicals used & properly stored | Yes |
| Chemicals are Stored away from foods and contact surfaces | Yes |
| Dishwasher sanitizer is at proper strength | Yes |
| What is Missing to ensure Dishwasher is 100% Operational? | |
| Dishwasher is Clean and Free of Build Up. Look inside the unit around the corners and sprayer. | Yes |
| Sink sanitizer is at proper strength | Yes |
| Only McD approved chemicals in use | Yes |
| Walk In Freezer at or below 0°F | Yes |
| Walk In Freezer NOT at or below 0°F | |
| Photo of Freezer Digital Thermometer | |
|
|
| Walk In Cooler Temperature Verification | |
| Probe a Block of Cheese and Verify Temperature is within guideline | 37.0 °F |
| Photo of Cooler Digital Thermometer (On Outside of Cooler) | |
|
|
| Verification of Pest Presence | |
| Any there any visible signs of pest presence | No |
| Are all Doors sealed with no light gaps | Yes |
| Provide Photo of Back Door for Light Gaps | |
|
|
| Verify last Service report | Yes |
| Verify Cleanliness of Following: | |
| Main Ice Machine | No |
| Dining Room Drink Tower Nozzles | Yes |
| Dining Room Drink Station Ice Chute | Yes |
| Shake Machine | No |
| ABS Nozzle | Yes |
| ABS Ice Chute | No |
| OJ Nozzle | Yes |
| Creamer Nozzle Clean and Cut at right Angle | Yes |
Manager Signature
|
|
| Overall Visit comments/observations: |
Use documents posted as reference- Suzanne was very adaptive and attentive.
|
| Mid-Manager Responsible for Restaurant: | Mark Sherbondy |
