NOTES TO GENERAL MANGER / SUPERVISOR
Date Of Visit
MANAGER ON DUTY
CRITICAL FOOD SAFETY
Restaurant is free of infestation and/or signs of active pest (animal/insect) infestation in the restaurant building, adjoining corral, and any area within 10 feet (3m) of the building.
The internal temperatures of beef patties after cooking are at or above 155°F (69°C).
The internal temperatures of raw plant based and chicken products after cooking are at or above 165°F (74°C).
The internal temperature of Filet-O-Fish portions after cooking are at or above 155°F (69°C).
The internal temperatures of breakfast sausage made from raw pork and breakfast steak are at or above 155°F (69C).
Cooked McMuffin raw round eggs have gelled yolks (are not runny). Internal temperatures are at or above 155°F (69°C).
The on-duty manager (or staff assigned to complete the checklist) can demonstrate they have been trained on properly completing the Food Safety Daily Checklist including the ability to take corrective action.
FS8-US TCS for Refrigerated Products (5 Points)
FS9-US Hygiene & Sanitation (5 Points)
FS10-US Handwashing procedure (5 Points)
FS11-US Sanitized towel/cloth buckets (3 Points)
FS12-US Sanitizer-soaked towels/cloths (1 point)
: Sanitizer-soaked towels and grill cloths used at food, beverage preparation, and service areas placed into the soiled towel bucket after using and not left sitting out on surfaces.
FS13-US Utensil and trays sanitizing (3 Points)
FS14-US State of cleanliness (3 Points)
FS15-US State of repair (3 Points)
FS16-US Water and Ice (3 Points)
FS17-US Food product opened (3 Points)
FS18-US Raw food product handling (5 Points)
FS19-US Good Hygiene Practices (5 Points)
FS20-US Chemical management (3 Points)
FS21-US Pest management (3 Points)
FS22-US Non-food/biohazard spill procedures are in place. (1 Point)
FS23-US Frozen products (5 Points)
FS24-US Refrigerated products (5 Points)
FS25-US Shelf lives (3 Points)
FS26-US Leftover heated foods (3 Points)
FS27-US Pyrometer (5 Points)
FS28-US Sourcing (5 Points)
FS29-US Employee health (5 Points)
FS30-US Staff training (5 Points)
FS31-US Food Safety Checklists (5 Points)
FS32-US Health Department Inspections (5 Points)
FS33-US Allergen management (3 Points)
NO SCORE QUESTIONS
Are hands-free water taps (faucets) installed for kitchen handwashing units?
Are hands-free paper towel dispensers installed in place of hands air-dryers?
Are hand sanitizers or handwashing station available close to kitchen entry?
MANAGER IN CHARGE SIGNATURE:
Click here to sign
FOOD SAFETY COORDINATOR SIGNATURE
Click here to sign
Source: Lakeshore Partnership / North Lakeshore Food Safety (Community Member)