Food Safety

1

Store Location

2

Critical (unweighted, automatic PASS/FAIL): Restautant is operating in a manner that does not post any imminent health hazards to our guests/employees. (electrical outage, water outage, fire, sewage backup, etc.)

YESNO

3

Critical (unweighted, automatic PASS/FAIL): Restaurant is free of infestation in the building, corral, shed, or any area within 10ft of the building.

YESNO

4

Critical (unweighted, automatic PASS/FAIL): The internal temperature of beef patties after cooking are at or above 155.

YESNO

5

Critical (unweighted, automatic PASS/FAIL): The internal temperature of plant based or chicken products after cooking are at or above 165.

YESNO

6

Critical (unweighted, automatic PASS/FAIL): The internal temperature of fish portions after cooking are at or above 155.

YESNO

7

Critical (unweighted, automatic PASS/FAIL): The internal temperature of sausage and steak after cooking are at or above 155.

YESNO

8

Critical (unweighted, automatic PASS/FAIL): The internet temperature of round eggs after cooking are at or above 155.

YESNO

9

Critical (unweighted, automatic PASS/FAIL): The manager on duty can demonstrate they have been trained properly completing the Daily Food Safety Checklist including the ability to take corrective action.

YESNO

10

All time-temperature control refrigerated products are within primary shelf life (fresh beef, produce, cheese, eggs, canadian bacon, apples, milk, mix)

YESNO

11

All handwashing sinks have water that meets 100 degrees, soap, paper towels. Sink is not being used for anything other than handwashing, and is not obstructed.

YESNO

12

Handwashing is being conducted hourly via Squadle. Employees observed washing hands after appropriate tasks.

YESNO

13

Towel buckets are at the proper ppm of above 50ppm with towels inside. Test strips are available.

YESNO

14

Towels are not left out on surfaces when not being used.

YESNO

15

All in use UHC trays and utensils are washed rinsed and sanitized at least every 4 hours. The back sink dispenses soap and sanitizer, hot water at 110. Test strips available for back sink.

YESNO

16

The restaurant is in a good state of cleanliness. In all areas, the floors/walls/ceiling and equipment do not have dust, dirt, or food build up. There should not be a standing pool of water in the restaurant.

YESNO

17

The building and equipment is functioning properly and in good state of repair (not cracked or damaged) Freezers do not have excessive build up.

YESNO

18

Appropriate measures taken to protect water and ice from foriegn material. Water filters in date. Ice machines free of mold.

YESNO

19

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

YESNO

20

Blue or colored disposable glove procedures (or other globally approved procedures) used to prevent 5cross-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).

YESNO

21

Disposable gloves and other personal hygiene procedures followed.

YESNO

22

All chemicals are clearly labeled and stored away from food and packaging.

YESNO

23

Pest management program is in place and working effectively. Restaurant is pest proofed to prevent entry of pests (e.g., gaps under doors are sealed, Drive Thru window closed when not in use).

YESNO

24

Non-food/biohazard spill procedures are in place.

YESNO

25

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.

YESNO

26

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.

YESNO

27

All in-use refrigerated products held in refrigerators or at room temperature marked and being used within their secondary shelf lives.

YESNO

28

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.

YESNO

29

: The pyrometer and accessories (e.g., probes) are clean, calibrated, working correctly, and used correctly.

YESNO

30

All food, food packaging, equipment (including utensils), and cleaning chemicals are from approved sources.

YESNO

31

: 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.

YESNO

32

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

YESNO

33

The last 60 days Daily Food Safety Checklists (DFSC) and past two Monthly Food Safety Procedures 5Verifications (MFSPV) are available. There is no evidence of missed data or incorrect completions in the DFSC and MFSPV

YESNO

34

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

YESNO

35

Market specific allergen management program in place.

YESNO

36

TotalFood Safety Score

37

Manager On Duty