Food Safety 2024, Self Evaluation

 

Complete the evaluation by answering the following questions. At the end you will receive a score, note:
AT STANDARD: 9 or fewer missed and No Significant Deviations
UNDERPERFORMING: 10 or more missed secondaries and/ or 1 or more significant deviations.
(S) Indicates a Significant Violation

1. Proper Health & Hygiene

Standard Missed Because: 
-Not visibly posted.
-Poster content does not contain both the list of reportable symptoms of illness or infection and the list of reportable diagnosis of diseases.
Standard Missed Because:
(S) There is evidence of team members experiencing symptoms of communicable diseases.  This would include, but not be limited to:
-Sneezing or coughing excessively
-Sore throat with fever
-Fever
-Vomiting or nausea
-Diarrhea or loose stools (any -change in normal bowel movements), light colored feces, dark-colored urine (cola or tea colored)
-Jaundice (yellowish eyes or skin), or
-Exposed, infected or weeping pustular cuts or lesions on the face, neck scalp, arms or hands, which cannot be adequately covered with a blue or brightly colored, waterproof bandage, and could possibly cause product contamination.
Standard Missed Because:
(S) Team members not observed washing hands before handling (directly touching) food or touching a food contact surface after performing ANY of the following:
  Handling raw animal foods
  Handling unwashed produce
  Taking breaks
  Handling money
  Exiting the restroom and   returning to their workstation
  Arriving to work
  Coughing, sneezing, or using a disposable tissue
  Cleaning tasks
  After tobacco use, eating or drinking (unless cup is used once and discarded)
(S)  Team members not observed washing hands after touching their face, hair, computer, phone, or clothing before moving to a direct food handling task or touching a food contact surface
(S)  Team members not observed washing hands before putting on or changing gloves. Note: Team members may change gloves and return to the same task without washing hands
(S)  Single-use disposable gloves removed from hands then reused
(S)  Hands “washed” with gloves on
(S)  Team members observed not washing hands with antibacterial soap
(S)  Team members observed not rinsing hands after washing
(S)  Team members observed not drying hands with a paper towel after rinsing
(S)  Team members observed not using hand sanitizer after drying hands
(S)  Team members observed washing hands at non-handwash sink
Hands are not washed (wet, lather, rinse, and dry) for a minimum of 20 seconds total
If hands-free sink is not available, a paper towel is not used to turn off the faucet after properly washing hands
Back of house hand sinks are not properly stocked with disposable paper towels, antibacterial soap, hand sanitizer, single-use gloves, and trash receptacle.

Note: It is acceptable to move from a non-food handling task to another non-food handling task without washing hands. (Examples: Handling trash, washing/ handling soiled dishes/utensils, sweeping, mopping, or cleaning.)
Standard Missed Because:
(S)  Restaurant is operating without a working hand wash sink (Imminent Health Hazard)
Evidence of other activities performed at the hand washing sink (e.g., food debris, utensils, etc., in the sink)
Hand washing sinks not readily accessible (e.g., trash can blocks access to hand wash sink)
Warm water (defined as 21°C to 49°C (70°F to 120°F)) not available at the hand sink
Hand washing sinks not working properly, not clean, has leaks
Hand washing signs not posted at hand wash sinks, including restrooms
There is no hands-free hand washing sink in restaurants where team members handle raw animal foods
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Food Safety 2024, Self Evaluation

 

2. Proper Temperature Management 

Standard Missed Because:
(S)  Thermometer not available
(S)  Thermometer not in working order
(S)  Thermometer not calibrated properly
(S)  Laser or infrared thermometers are being used
(S)  Ice or Brand/BU approved device is not available to calibrate thermometer
Standard Missed Because:
Cold holding equipment temperature does not meet standard:
  Refrigeration unit temperature does not meet Brand standard. (Note: The Brand equipment standard      must ensure that cold held products meets the temperature food safety standard of 5°C (41°F) or less.)
  Freezer unit does not have an air temperature of -12ºC (10ºF) or less
Temperature gauges and displays not functioning properly or working thermometer not inside
Standard Missed Because:
(S)  Cold ingredients or products are not held ≤ 5ºC (41ºF)
(S)  Cold foods received from distributor during FSCC evaluation were received at temperatures above 5ºC (41ºF) instead of rejected
Standard Missed Because:
Hot holding equipment temperature does not meet Brand or Business Unit standard
(Note: The Brand equipment standard must ensure the hot held products meets the temperature food safety standard of 57°C (135°F) or higher
Temperature gauges and displays not functioning properly or working thermometer not inside
Standard Missed Because:
(S)  Hot ingredient or products are not held ≥ 57ºC (135ºF)
Standard Missed Because:
(S)  Documented procedures are not available when using time instead of temperature for food safety
(S)  Hold times not properly labeled
(S)  Hold times exceeds 4 hours
Standard Missed Because:
Frozen foods are not thawed per approved Brand/BU procedure
Frozen ingredients that are in the thawing process not marked with a ready and expiration date and time as required
Appropriate emergency thaw procedures not followed for frozen ingredients where permitted by Brand/BU
Frozen ingredients not thawed prior to use (if appropriate)
Thawed food will not be refrozen
Standard Missed Because:
(S)  Cooling procedures are not properly followed
(S)  Foods have been cooled that are not approved by Brand/BU to be cooled for later use
(S)  Cooling or cooled foods are not properly labeled or marked with an expiration date and time.
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Food Safety 2024, Self Evaluation

 

3. Proper Cooking Temperature 

Standard Missed Because:
(S)  Products not cooked, rehydrated, heated, or rethermalized to required temperature to ensure food safety (Brand/BUs to provide specific standards).  General cook temperature requirements (at or above):

Poultry                                                                                                     74°C (165°F)

TCS food heated, cooled, and reheated for hot holding                 74°C (165°F)

Non RTE food made from or containing wheat (e.g., pizza)           74°C (165°F)

Ground meat (e.g., beef, pork, sheep, goat)                                     70°C (158°F)

Mechanically tenderized, injected meat 70°C (158°F)

Whole-muscle, intact meat (e.g., beef, pork, sheep, goat) 63°C (145°F)

Fish                                                                                       63°C (145°F)

Eggs                                                                                      63°C (145°F)

Vegetables (cooked for hot holding)                                          57°C (135°F)
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Food Safety 2024, Self Evaluation

 

4. Control Expiration Dates & Shelf-Life

Standard Missed Because:
(S) Time/Temperature Controlled (TCS) and Brand/BU determined non-TCS ingredients, packaged goods are observed past the manufacturer’s expiration date. Note: Ingredients are dated foods in storage, not ingredients in the service area with hold times
(S) Time/Temperature Controlled (TCS) and Brand/BU determined non-TCS ingredients, packaged goods do not have a manufacturer’s expiration date
Packaged items that are opened, or prepared ready-to-eat TCS foods date marked by the restaurant are expired
Packaged items that are opened, or prepared ready-to-eat TCS foods date marked by the restaurant do not have an expiration date
Note: The Expiration Date is the earliest date on the packaging and can be expressed in several different ways (e.g., “Best By Date”, “Use By Date”, Expiration Date”, “Sell By”, or other similar names)
Note: Previously frozen foods must have and be within a restaurant marked expiration date, which is the date evaluated here
Note: Ready-to-eat TCS Foods that are prepared or opened in the restaurant and held longer than 24 hours will be labeled and served or discarded within 7 days.
Standard Missed Because:
(S)  Food is spoiled and is being served or in use
Stored food is spoiled and is not segregated and marked “Do Not Use"
(S)  Ingredients from leaking, swollen or severely dented cans, or cans dented at the seam, are being served or are in use
Stored canned ingredients are leaking, swollen, rusted, severely dented, or dented at the seam.
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Food Safety 2024, Self Evaluation

 

5. PREVENT CONTAMINATION 

Standard Missed Because:
Food and packaging stored in a moist or dirty location
Food stored in exterior storage shed
Approved remote cold or dry storage is not locked
Stored food and packaging exposed to splash, dust, or other contamination (e.g., uncovered food in cold storage, uncovered food in dry storage)
Stored food and packaging in restrooms or garbage areas
Packaged frozen raw animal foods are touching packaged ready-to-eat foods
Whole unwashed produce and ready-to-eat foods are stored within 30 cm (12 inches) of each other
Equipment, packaging, and ingredients not stored at least 15 cm (6 inches) off the floor
Packages have holes or tears, or evidence of temperature abuse
Damaged ingredients are not stored separately and marked “DO NOT USE"
Team member food not properly stored away from restaurant food
Team member medication not properly stored
Team member medication not labeled properly
Food for donation program is not segregated from restaurant food
Food for donation program is not covered
Food for donation program is not packaged per procedures
Standard Missed Because:
In-use utensils with handles are not placed in ready-to-eat foods with handles up
In-use utensils are not placed on clean area of table or equipment
In-use utensils or dispensers for ready-to-eat foods are not cleaned and sanitized at least every 4 hours
In-use utensils are stored in sanitizer
Bulk ingredient scoops do not include a handle, or the handle is in contact with the product
Utensils are chipped, cracked, or broken, or are heavily rusted or with heavy carbon build-up
Utensils and smallwares have not been properly cleaned
Cutting boards are heavily scratched or stained
Items stored unclean or in dirty containers
Water is evident on stored utensils or equipment
Standard Missed Because:
Raw Food Contamination:
(S)  Raw food contaminated ready-to-eat food or a ready-to-eat food contact surface
(S)  Raw food may have contaminated or could possibly contaminate ready-to-eat foods or a ready-to-eat food contact surface
Health and Hygiene Contamination:
(S)  A team member contaminated food or a food contact surface
A team member may have contaminated or could possibly contaminate food or a food contact surface
Facility, Equipment, and Environmental or Physical (includes foreign objects) Contamination:
(S)  An object contaminated food or a food contact surface
An object may have contaminated or could possibly contaminate food or a food contact surface
Adulterants, Tampering, or Chemical Contamination:
(S)  Adulterants, tampering, or chemical contaminated food or a food contact surface
Adulterants, tampering, or chemical may have contaminated or could possibly contaminate food or a food contact surface
Standard Missed Because:
-Team member not clean
-Hands and fingernails are not clean
-No hat, no visor with hairnet or no hairnet worn to effectively restrain (per Brand/BU standard) hair when in food handling area (Brand/BU defined food handling area)
-Facial hair does not meet standard or health regulations
-Jewelry does not meet standard or health regulations
-Watch or other jewelry on arms or hands, except plain ring (e.g. wedding band), worn and not covered by a long cuffed, single-use glove when performing food handling duties where permitted by health regulations and approved by Brand/BU
Religious or medical bracelets worn on the arms or hands and not covered by a long cuffed, single-use glove where permitted by health regulations and approved by Brand/BU
-Team members engaging in or evidence of eating, drinking, chewing gum, vaping, or tobacco use in non-designated areas
Standard Missed Because:
(S) Food handling team member with bandaged hand is not wearing a glove
Non-food handling team member with bandaged hand is not wearing a glove
No gloves available
Unapproved gloves used (e.g., latex)
No blue or brightly colored (e.g., non-flesh colored) bandages available
Wrong color bandages available
Blue or brightly colored (e.g., non-flesh colored) bandages not used when necessary
Unsealed packages of gloves not stored properly and exposed to possible contamination
Gloves not worn to prevent bare hand contact when handling ready-to-eat foods.  (Note: Utensils may also be used to prevent bare hand contact with ready-to-eat foods.)
Glove not worn over fingernail polish or acrylic nails when handling food.
Multi-use gloves are being used within the restaurant when handling food
Standard Missed Because:
(S)  For dishwashers that use chemical sanitizers to sanitize, sanitizer is not available or in use
(S)  For dishwashers that use hot water to sanitize, water temperature is not sufficient to heat the surface of the utensils being sanitized to 71°C (160°F)
(S)  For 3-compartment sinks that use chemical sanitizers to sanitize, sanitizer is not available or in use
(S)  For 3-compartment sinks that use hot water to sanitize, water temperature is not 77°C (171°F) or greater
Soap is not readily available
The wash-rinse-sanitize sequence is not set up properly
The proper scrape, wash, rinse, sanitize, and air-dry method of cleaning is not utilized
Fill line is not marked on sanitizer sink
Sanitizer strength (quat, chlorine, and iodine) is not at the concentration listed on the product label
Test strips are not readily available, not in usable condition, or expired
Standard Missed Because:
Food debris and build-up on equipment (e.g., walk-ins, reach-ins, heated cabinets, fryers, microwaves, ovens, proofers, etc.)
Dairy or dessert machine is not sanitized per procedure
Drink machines or drink nozzles have build-up or are moldy
Ice chute or ice bin is moldy or dirty
3-compartment sink and prep sink is dirty
Standard Missed Because:
(S)  Sanitized wiping cloths used for cleaning consumer contact or food prep areas not kept separate from those used for raw poultry, meat, or seafood preparation
Sanitizer buckets or spray bottles are not at the proper strength or are not correctly set up
Wiping cloths (service and food service) are not stored in sanitizing solution when not in use
Wiping cloths are not used according to Brand/BU procedure
Standard Missed Because:
Cleaning supplies not available
Cleaning supplies stored improperly or in wrong location
Cleaning supplies stored dirty
Mop sink is dirty
Dirty water left in mop buckets
Cleaning equipment (e.g., mop, mop head, broom) is not in usable condition. (Usable means functioning as designed, without defect or need of replacement because of wear)
Standard Missed Because:
Restaurant BOH floors are not clean
Restaurant BOH walls are not clean
Restaurant BOH ceiling is not clean
Restaurant BOH vents/exhaust hoods are not clean
Restaurant BOH shelving is not clean
Standard Missed Because:
Light is not shielded, or shield is damaged
Note: if not shielded, coated bulbs must be used.
Standard Missed Because:
Sink sprayer hangs lower than the top of the sink which may contaminate the water supply
Mop sink faucet does not have a vacuum breaker installed which may contaminate the water supplyExterior water faucet does not have a vacuum breaker installed which may contaminate the water supply.
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Food Safety 2024, Self Evaluation

 

 6. PREVENT PEST ENTRY, HARBORAGE, & ACTIVITY  

 

Standard Missed Because:
Not using the current and approved version of the Weekly Pest Walk
Not completed properly
Not available
Not on file for 30 days
Falsification evident
No corrective action noted for non-compliance items.
Standard Missed Because:
Missing interior traps, ceiling traps (if it is physically possible to place traps in the ceiling), or exterior bait stations
Schematic map of trap and bait station locations is not on file in the restaurant
Pest Management Professional visits are not occurring at the required frequency
Traps not located in proper position against walls
Outside bait stations not functional
Fly paper or “visible” hanging glue boards being used
Unapproved fly traps utilized
Unapproved Pest Management Professional Vendor
Evidence that individual other than approved pest control operator is applying pesticides
Standard Missed Because:
Doors or windows propped open
Gaps evident under doors, flashing missing
Standing water on floor
Outside perimeter of restaurant has holes or cracks
Outside grounds, landscaping not maintained to prevent harborage.
The dumpster area is not free of food debris and trash that is attractive to pests
The grease barrels are not clean and covered
The dumpster enclosure gates and dumpster lids are not closed, or visible trash is showing
The dumpster is not clean and neat or has an offensive odor
Old equipment is stored in the dumpster area
The recycle bin (if present) is not clean
Standard Missed Because:
Restaurant BOH floors are not in good repair
Restaurant BOH walls are not in good repair
Restaurant BOH ceiling is not in good repair
Restaurant BOH vents/exhaust hoods are not in good repair
Restaurant BOH shelving is not in good repair.
Standard Missed Because:
(S) Presence of:
Rodents: Any live or dead rodents outside of traps, 2 or more live or dead rodents inside of traps; gnawed product or packaging; over 25 droppings being noted in 1 or more areas of the restaurant; evidence of breeding/nesting materials or rub marks.
Flies:  10 or more flies; maggots anywhere in the facility
Roaches:  Any live roach anywhere in the facility
Insects:  Any insects residing in food (e.g., ants, weevils, moths, etc.)
Presence of any dead roach
Presence of 25 or fewer rodent droppings
Presence of any live or dead rodent in a trap
Presence of 3 to 9 flies
Presence of any pest indicative of poor store sanitation not scored above (e.g., ants, bats, beetles, birds, dead flies, spiders).
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Food Safety 2024, Self Evaluation

 

 7. RESTAURANT BASICS

 

Standard Missed Because:
The current health inspection report is not on file in the restaurant
No evidence that corrective actions against any Health Authority critical non conformances were completed.
Standard Missed Because:
Not certified as required by Brand/BU or by regulation
Certificate not available
Certificate expired
Standard Missed Because:
Not available
Initial new hire food safety training not complete
Annual recertification food safety training not complete
Falsification evident
Standard Missed Because:
Not using the current and approved version of the Food Safety Checklist
Not completed properly
Not available
Not on file for 30 days
Falsification evident
No corrective action noted for non-compliance items
Standard Missed Because:
(S)  The restaurant is using unapproved ingredients, products, or drinks
(S)  Ingredient, product, or drink is not from approved supplier
Standard Missed Because:
Equipment or smallwares in use are not approved by Brand/BU for use in this restaurant
Standard Missed Because:
Gaskets in equipment are not clean
Gaskets in equipment are not in good repair.
Standard Missed Because:
Trash receptacle not available
No trash receptacle in restroom; no covered trash receptacle in women’s restroom
Trash receptacle has excess debris, build-up (interior and exterior of receptacle)
Trash receptacle overflowing
Trash receptacle not in good repair
Liner is missing from trash receptacle
Standard Missed Because:
Dishwasher (if present) not working
Sink not working (sink stoppers, faucets or sprayers not working properly).
Standard Missed Because:
The restaurant is using unapproved chemicals
Chemicals not used according to proper procedure
Chemicals not used at the correct strength
Chemicals not labeled
Chemicals improperly labeled
Sanitizer buckets are not labeled properly
Chemicals (with the exception of ice melt) are stored in exterior storage sheds
No designated chemical storage area evident
Unattended chemicals are easily accessible to customers
Standard Missed Because:
(S)  Restaurant is operating without power or alternate power source
Standard Missed Because:
(S)  The temperature of the hot running water is below 43°C (110°F)
The temperature of the hot running water is between 43°C and 48°C (110°F and 119°F)
Note: The water temperature is taken from hot water running from the tap, not standing water in the sink
Standard Missed Because:
(S) No functioning toilet available for team member use, nor access to an alternate toilet (e.g., shared restrooms for food courts, etc.).  Alternate toilet does not include the use of restrooms in neighboring buildings when restaurant’s toilets are in need of repair
Standard Missed Because:
(S)  Sewage (backup from drains and toilets) in any part of the restaurant
Drains not functioning properly
Drain covers missing
Standard Missed Because:
(S)  The restaurant is operating without water
(S)  Non-potable water is being used
(S)  Water is from an unapproved source
(S)  Water from an approved source did not have annual water testing validation
(S)  Where testing is conducted, water failed testing without corrective actions
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