OPERATIONS PACE
Serve safe food and beverages to our customers in every restaurant, every day.
Name
*
First Name
Last Name
Email
*
example@example.com
Store Number
*
Please Select
887
4665
5215
6317
6998
12315
12811
19642
22306
24054
25366
29632
30545
30670
33917
37412
38881
Are you an Area Supervisor?
*
Yes
No
CRITICAL: FS-A-US: Immediate access to the area behind the counter was granted to the assessor.
*
Yes
No
CRITICAL: FS-B1a-US: Restaurant is operating in a manner that does not pose any imminent health hazards to our guests and/or employees.
*
Yes
No
CRITICAL: FS-B1b-US: Select all that apply.
extended interruption of electrical or water service
flood
fire
sewage backup
Other
CRITICAL: FS-1-US: Restauarnt is free of infestation and/or signs of active pest (animal/insect) infestation in the restaurant building, corrral, shed, and any area within 10 ft. (3 M) of the building.
*
Yes
No
CRITICAL: FS-1-US: If no, select all that apply.
Inside the restaurant has visible infestaton
Inside the restaurant shows signs of active infestation
outside the restaurant has visible infestation
outside the restaurant shows active signs of infestation
un-trapped live rodents
live cockroach(es)
rodent droppings
greater than 5 small flies in one area
Other
CRITICAL: FS-2-US: The internal temperatures of beef patties after cooking are at or above 155 degrees.
*
Yes
No
CRITICAL: FS-2-US: If no, select all that apply.
temperature settings and cooking times are not set correctly
maximum run size exceeded
patties not laid and removed in the proper sequence
release sheets are not in good conidition or tightly placed on platten
release sheets are not squeegeed between every run and wiped off with a grill cloth at least four times every hour
patties not solidly frozen or show signs of thawing
grill is not in good repair
Other
CRITICAL: FS3-US: The internal temperatures of raw plant based and chicken products after cooking are at or above 165 degrees.
*
Yes
No
FS3-US Product name:
*
CRITICAL: FS3-US: If no, select all that apply:
temperature settings and cooking timers are not set correctly
maximum run size exceeded
proper fryer baskets not being used or are overfilled
oil levels in fryers are not correct
portions not solidy frozen or shows signs of thawing
fryer is not in good repair
Other
CRITICAL: FS4-US: The internal temperature of Filet-O-Fish portions after cooking are at or above 155 degrees.
*
Yes
No
CRITICAL: FS4-US: If no, select all that apply.
temperature settings and cooking timers are not set correctly
maximum run size exceeded
proper fryer baskets not being used or are overfilled
oll levels in fryers are not correct
portions not solidy frozen or shows signs of thawing
fryer is not in good repair other
Other
CRITICAL: FS5-US: The internal temperatures of breakfast sausage made from raw pork and breakfast steak are nat or above 155 degrees.
*
Yes
No
FS5-US Product name:
*
FS5-US: If no, select all that apply:
temperature settings and cooking timers are not set correctly
maximum run size exceeded
patties not laid and removed in the proper sequence
release sheets are not in good condition or not tightly placed on platen
release sheets are not squeegeed between every run and wiped off with a grill cloth at least four times every hour
patties not solidly frozen or shows signs of thawing
grill is not in good repair
Other
CRITICAL: FS6-US: Are the internal temperatures of round eggs after cooking at or above 155'F?
*
Yes
No
CRITICAL: FS6-US: If no, select all that apply:
temperature settings and cooking timers are not set correctly
eggs not laid and removed in the proper sequence
egg ring not positioned properly on the grill surface or egg cooker not level on the floor
improper amount of water is poured into the center of the egg ring or timer is not started immediately after pouring the water
egg ring or egg cooker is not in good repair
grill is not in good repair
Other
CRITICAL: FS7-US: 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.
*
Yes
No
CRITICAL: FS7-US: If no, select all that apply:
manager does not know how to complete the food safety daily checklist
manager does not know how to perform corrective actions
pyrometer is not being properly placed in the center of the patties
not all the 4:1 patties cooked are checked
the manager does not know the correct minimum temperature requirement
Other
FS8-US: All time- temperature control for safety refrigerated products in code (within primary shelf life).
*
Yes
No
FS8-US: If no, select all that apply.
fresh beef
produce
cheese/eggs/dairy
canadian bacon
apple slices
milk
shake/sundae mixes
Other
Hygiene & Sanitation
FS9-US: Handwashing sink: There is warm running water and required supplies at all handwashing sinks. Handwashing sinks are easily acccessed by employees and used only for hand washing, not for preparing food or storing equipment.
*
Yes
No
FS9-US: If no, select all that apply:
supplies not available (soap anti-microbial soap)
soap dispenser not functioning properly
no warm running water of at least 100'F
handwashing sink knobs/automatic tap not working
no paper towel/working hand dryer
handwashing sink used for other purposes
handwashing sink/taps not reachable obstructed or accessible
Other
FS10-US: Handwashing procedure: Hands are properly washed following hand washing procedures. A system is in place to ensure hourly and activity based hand washing by all employees.
*
Yes
No
FS10-US: If no, select all that apply:
hands not washed on hourly basis
hand washing clock, timer not working/ not inuse / systemnot in place
hand washing activity not monitored
hands not washed after using restroom
hands not washed after taking a break
hands not washed after handling raw products and working on other station, e.g. prep table
hands not washed after tasks (i.e. handling waste. cell phone usage, touching face, hair, picking items off floor, etc)
proper hand washing procedure not followed
Other
FS11-US: Sanitized towel/cloth buckets: Sanitized towel buckets contain towels and chlorine sanitizer solution at the corect concentration checked with a test strip.
*
Yes
No
FS11-US: If no, select all that apply.
fresh bucket with sanitized towels not prepared
no towels in fresh bucket
sanitizer level is less than 50 ppm
test strips not available/damaged/expired/not in usable condition
clean and/or soiled buckets not placed in convenient and accessible location
Other
FS12-US: Sanitizer-soaked towels/cloths: 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.
*
Yes
No
FS12-US: If no, select all that apply:
grill towels left out on kitchen surfaces
cloth towels left out on kitchen surfaces
cloth towels left out on beverage/service areas
soiled towels mixed with fresh toweld in the clean towel bucket
Other
FS13-US: Utensil and trays sanitizing: All in-use UHC trays, grill utensils, prep table utensils, and utensil holdersa re clean (no build-up), washed, and sanitized at least every 4 hours as per approved procedure. The back sink and soap/sanitizer dispensers or diswashers function (hot water 110 degrees or higher in the wash bin/sink) with all required supplies. The sanitizer solution has the right concentration when checked with an appropriate test strip.
*
Yes
No
FS13-US: If no, select all that apply:
in-use UHC trays, utensils, and utensil holders have excessive grease or build-up
items are not being cleaned and sanitized every hours
back sink dispenser/ware washer not operating properly
sanitizer solution not at the correct concentration
water at back sink is not dispensed at 110'F or hotter
test strips not available or damaged / expired not inusable condition
proper wash. rinse and sanitize procedures are not being followed
Other
Contamination Prevention
FS14-US: State of cleanliness: The restaurant (all areas) ins in a good state of cleanliness. In all areas, the floors/walls/ceiing and equipment do not have dust/dirt/food build-up. There should not be a pool of standing water in the resaurant.
*
Yes
No
FS14-US: If no, select all that apply:
excessive build up of dirt/grease/mold on floors/walls ceiling (e.g. build-up of food debris under equipment)
excessive build up of dirt/grease/mold on equipment
standing/puddling water on the floor
restrooms and facilities not cleaned regularly (minimum every 2 hours)
restrooms and facilities not stocked
storage room not clean and/or has foul odor
Other
FS15-US: State of repair: The building and equipment is functioning properly and in a good state of reapir (not cracked or damaged). The freezers should not have an excess build-up of ice that would prohibit the unit to function properly.
*
Yes
No
FS15-US: If no, select all that apply:
floors/drains/walls/celling not in good repair (e.g. broken/missing tiles)
broken equipment/utensils/trays/etc. in use
grease traps in use not functioning properly
ice build-up in freezer
Other
FS16-US: Water and ice: Appropriate measures taken to protect water and ice from foreign material, chemicals, and/or microbial contamination. Water filters in date and ice machines free from mold.
*
Yes
No
FS16-US: If no, select all that apply:
water filter(s) not dated (if not serviced by Coke)
water filters bypassed
ice transfer bucket or ice scoop not clean
ice scoop not stored in holder
used something other than ice scoop to handle ice (e.g., cup)
water/ ice not protected from possible contamination
ice machine bin, or ice chute has visible mold or build up
ice bucket stored upright
Other
FS17-US: Opened packages of food in storage (including dry storage, refrigerators, and freezers), covered/wrapped, labeled, off the floor and away from walls. Product stored according to proper procedures.
*
Yes
No
FS17-US: If no, select all that apply:
product not covered
product not labeled
product not off floor
product not away from the wall
product not stored according to procedure (e.g. raw above ready to eat)
shake/sundae reservoir lid not in place
all non-essential equipement, stationery and other items are not removed from food preparation areas
there is no plan for glass/procelain/crockery breakage clearance
Other
FS18-US: Raw food product handling: Blue or colored disposable glove procedures (or other globally approved procedures) used to prevent cross-contamination when handling all raw meat or poultry products (including shell eggs) at the grill station. Dedicated utensils used for raw products (e.g. the yellow egg yolk breaking tool is only used to break egg yolks).
*
Yes
No
FS18-US: If no, select all that apply:
gloves not discarded when removed/are being reused
double set of gloves being worn
blue gloves not removed at the proper time after handling raw products
blue gloves not removed properly (from the wrist and turning inside out)
yellow yolk breaking tool not available
yellow yolk breaking tool used for items other than raw eggs
yellow yolk breaking tool is improperly stored in contact with food or utensils used for cooking food
utensils other than yellow yolk breaking tool used to break raw egg yolks
dedicated tongs are used for anything other than handling raw protein products
bare hands used with raw product at grill/fryer
Other
FS19-US: Good hygiene practices: Disposable gloves and other personal hygiene procedures followed.
*
Yes
No
FS19-US: Select all that apply:
gloves not worn when preparing sandwiches, salads, or burritos
gloves not changed and hands not washed if become contaminated
gloves not discarded when removed or being reused
gloves worn for non-food tasks and not changed/replaced before resuming food preparation
clear gloves are used for handling raw products
double sets of gloves being worn
apron/hair/beard cover not used properly to prevent product contamination
uniform not clean
uniform not in good repair
excessive jewelry on hands/wrists (more than a smooth ring/wedding band)
finger nails are not trimmed k, filed, and maintained so the edges and surfaces are cleanable and not rough
false nails, dirty fingernails, or nail polish and not wearing intact disposable gloves
employees consuming food and/or beverages in food prep or service areas
gloves not worn or hands not cleaned and disinfected before adding ice/shake or sundae mix
aprons not removed before toilet use
false and/or dirty fingernails
Other
FS20-US: Chemical management: All chemicals are clearly labeled and stored away from food and packaging.
*
Yes
No
FS20-US: Select all that apply.
chemical/spray bottles/containers stored in kitchen near food or open packages
chemical spray bottles/containers stored in the service area
chemicals are stored in dry storage near to food and packaging
chemicals stored in food containers
chemicals improperly used (ex. spraying around open food or packaging)
chemicals not clearly labeled
Other
FS21-US: Pest management: Pest management program is in place and working effectively. Restaurant is pest proofed to prevent entry ofpests (e.g., gaps under doors are sealed, Drive Thru window closed when not in use).
*
Yes
No
FS21-US: Select all that apply.
pest management program is not in place
pest management program is not working effectively
restaurant is not pest proofed
Drive Thru window is not closed when not in active use (and there are no cars in the Drive Thru)
report is older than 60 days or no pest service report is available for review
most recent pest control report recommendations not corrected or there is no action plan to correct
dead cockroach(es)
trapped rodent(s)
trailing ant activity in one area
high large fly activity greater than 5 in one area
Other
FS22-US: Non-food/biohazard spill procedures are in place.
*
Yes
No
FS22-US: Select all that apply.
3N1 cleaner/disinfectant not available
staff not trained in the use of the non-food spill procedures
non-food spill procedures not available
non-food spill procedures not followed
Other
Storage:
FS23-US: Frozen products: Walk-in freezers and any other primary storage freezers keeping products at 0°F (-18° C) or below. Secondary storage freezers keeping products solidly frozen.
*
Yes
No
FS23-US: Select all that apply.
product walk-in freezer is above 0'F
product in primary storage freezer warmer than 0 degrees
product is not solidly frozen in two-door reach-in freezer
product is not solidly frozen in grill side reach-in freezer
product is not solidly frozen in wall-mounted freezer
product in back-up freezer warmer than 5 degrees
Other
FS24-US: Refrigerated products: All products in walk-in refrigerator and any other primary storage refrigerator at or below 40° F (4° C) (including shake/sundae in reservoir). All products in secondary storage refrigerators keeping at correct temperature.
*
Yes
No
FS24-US: Select all that apply.
walk-in refrigerator
prep table refrigerator
pass-through prep line refrigerator
two-drawer grill side refrigerator
service area refrigerator
shake/sundae machine
blended ice machine
any other unlisted secondary/reach in-refrigerator
FS25-US: Shelf lives: All in-use refrigerated products held in refrigerators or at room temperature marked and being used within their secondary shelf lives.
*
Yes
No
FS25-US: Select all that apply.
produce held at the prep table or chilled rail
cheese/eggs/dairy
canadian bacon
apple slices/butter pats at room temperature or chill pans
product held in refrigerators arenot properly marked
product held in refrigerators not within proper secondary shelf life
Other
FS26-US: All leftover heated foods are discarded (including expired food in the UHC and any shake/sundae mix removed from heat treatment shake/sundae machines). Heated food products (proteins) are not held below 140 °F (60 °C) or beyond their defined time.
*
Yes
No
FS26-US: Select all that apply.
shake/sundae mix
sauces/soups/gravies
food donation products not stored in freezer
products held without a timing mechanism
breakfast meats
egg products
beef patties
fried chicken products
fried fish products
hotcakes
marinator
simplified breakfast cabinet
Other
Cooking:
FS27-US: The pyrometer and accessories (e.g., probes) are clean, calibrated, working correctly, and used correctly.
*
Yes
No
FS27-US: Select all that apply.
probe not complete/missing
pyrometer not in calibration
pyrometer/probes damaged
pyrometer/probes dirty
needle not sanitized when used for ready to eat product
needle not sanitized after unacceptable temperature
backup pyrometer, batteries, and probe not available
Other
General:
FS28-US: Sourcing: All food, food packaging, equipment (including utensils), and cleaning chemicals are from approved sources.
*
Yes
No
FS28-US: Select all that apply.
food not from approved souces
packaging not from approved sources
equipment not from approved sources
cleaning chemicals not from approved sources
Other
FS29-US: Employee Health: Managers understand employee illness symptoms and reportable illness causes for when an employee cannot be working. Managers also understand when an employee can return to work after illness.
*
Yes
No
FS29-US: Select all that apply.
manager does not know all symptoms that would result in employees not being allowed to work
manager does not know the procedures to follow when presented with an ill employee
manager does not know when an ill employee would be allowed to return to work
manager does not know the reportable illness causes
employee(s) are observed exhibiting any of the reportable illness symptoms
Other
FS30-US: Staff training: All managers (including shift managers) trained and certified in food safety per local requirements or McDonald's minimum requirements in absence of local regulations (apply the standard that is more stringent). The staff is trained on food safety per global requirements and market expectations before commencing work.
*
Yes
No
FS30-US: Select all that apply.
certification date is not current
certification for managers is not issued by ANSI accredited organization
certification records for all managers not abailable for review during the visit
employee training tracking document not available for review during the visit
not all employees have been trained and verified
Other
FS31-US: Food Safety Checklists: The last 60 days Daily Food Safety Checklists (DFSC) and past two Monthly Food Safety Procedures Verifications (MFSPV) are available. There is no evidence of missed data or incorrect completions in the DFSC and MFSPV.
*
Yes
No
FS31-US: Select all that apply.
last two completed Monthly Food Safety Procedure Verifications are not available
digital food safety less than 90% completion for the last 60 days of Food Safety Daily Checklists
last 60 days completed Daily Food Safety Book (records) not available
evidence of systemic failures (e.g. more than 6 missed or incorrect in 30 days) in Daily Food Safety Checklist
Other
FS32-US: Health Department Inspections: Review the most recent health department inspection and food safety audit reports. All food safety violations noted by the health department have been corrected or have a plan in place to correct issues.
*
Yes
No
FS32-US: Select all that apply.
health department inspection report not available
critical violations noted by Health Department have not been corrected
plan not in place to correct issues
Other
FS33-US: Allergen management: Market specific allergen management program in place.
*
Yes
No
FS33-US: Select all that apply.
orange container not utilized for nut containing mix-ins
dedicated scoop not utilized or available
nut-free mix-ins kept in the orange container
allergen information not available for staff
staff not aware of the correct procedure to follow when dealing with customer request for allergen information
local requirements not adhered to
Other
FS34 HST1: Are hands-free water taps (faucets) installed for kitchen handwashing units?
*
Yes
No
FS35 HST2: Are hands-free paper towel dispensers installed in place of hand air-dryers?
*
Yes
No
FS36 HST3: Are hand sanitizers or handwashing stations available close to kitchen entry?
*
Yes
No
Scoring:
FS8-US: out of 5
FS9-US: out of 5
FS10-US: out of 5
FS11-US: out of 3
FS12-US: out of 1
FS13-US: out of 3
FS14-US: out of 3
FS15-US: out of 3
FS16-US: out of 3
FS17-US: out of 3
FS18-US: out of 5
FS19-US: out of 5
FS20-US: out of 3
FS21-US: out of 3
FS22-US: out of 1
FS23-US: out of 5
FS24-US: out of 5
FS25-US: out of 3
FS26-US: out of 3
FS27-US: out of 5
FS28-US: out of 5
FS29-US: out of 5
FS30-US: out of 5
FS31-US: out of 5
FS32-US: out of 5
FS33-US: out of 3
Total Points
Photo Uploads
Browse Files
Drag and drop files here
Choose a file
Cancel
of
Preview PDF
Save and Continue Later
Submit
Should be Empty: