Hilton Americas
2025 Food Safety Manager’s Manual
Section
Section
Section
Introduction
The following manual accompanies the EcoSure Food Safety Evaluation form. This manual supplies only the basic background information for each question being evaluated. This is not a stand-alone document but should accompany the training materials supplied by your food service establishment. Refer to other manuals, videos and training support personnel for further information.
The EcoSure Food Safety evaluation is based on the 2015 Food Code, the Conference for Food Protection and current Best Practices in the food service industry.
Food service evaluations are designed to assess individual facility compliance with their own corporate standards for food quality and safety along with health department guidelines. Until a facility produces safe products for its consumers, other performance factors are not considered to be of major importance. After all, no matter how good the food, very few people would willingly eat in a facility if they believed they might become ill.
Finding Category Definition:
Note: Failure to earn points on an item in the evaluation indicates a violation of specifications and/or procedures. Every finding in the inspection form is categorized according to the level of non-compliance. The three types of findings for food service evaluations are described below:
Minor
(Health Department)
• Findings which are often marked by Health Department inspectors as issues that relate to a potential critical or major violation.
Major
• Findings which often affect quality of food
• Findings which often are recorded as health department discrepancies
• Significant lack of quality issues which affect consumer satisfaction and return
• Findings, when combined, may lead to food borne illness
Critical
• Findings which, by themselves, could cause food borne illness
• Findings which usually are recorded as health department discrepancies
• This includes the following findings:
o Lack of demonstration of knowledge
o Hot ingredients too cool
o Cold ingredients too warm
o Carryover ingredients improperly prepared
o Refrigeration temperatures too high
o Frozen ingredient temperatures too high
o Improper cooking and reheating techniques
o Ingredients from unapproved suppliers
o Improper chemical storage
o Cross contamination observed
o Handwashing neglected or inadequate
o No hot or cold running water at hand washing sinks
o Poor employee health
o Poor hygienic practices
o Improper glove use/bandaged food-handlers not wearing gloves
o Nonconformance with Approved Procedures
**Immediate corrective action should be taken by all managers for all Critical findings.
Scoring:
Scores of 83 and above are considered passing.
Final scores are calculated according to the following criteria:
▪ The beginning score is 100 points
- 5 points are deducted for each critical citing
- 3 points are deducted for each major citing
- 1 point is deducted for each minor citing
Introduction
General Evaluation Guidelines:
Food Safety and Quality Evaluations can take place on any day of the week, excluding holidays and established blackout dates.
All Embassy Suites’ evaluations must start between 6 and 8:30 AM to ensure that the breakfast service is evaluated.
Managed/CALA Managedlocations:
o One cycle/year conducted between January and mid-November
o Evaluations will be un-announced, unless otherwise specified
Franchise/CALA Franchise locations:
o Two cycles/year
▪ Cycle 1 – January through mid-May/early June
▪ Cycle 2 – July through mid-to-end of November
o Scheduled with our auditor 14 days in advance via automated scheduling email sent to all emails listed on the hierarchy for each property
▪ Please respond promptly with an alternate date/time if the scheduled time will not align with your team’s availability
Evaluations can begin during “prep” time before opening for service.
Upon entering a facility, the specialist may evaluate the exterior, the restroom(s), and dining room facilities first.
Before entering the kitchen area of the unit, the specialist will identify himself/herself to the manager in charge of the facility.
The advisor will show a digital EcoSure ID badge. Unless there is a discrepancy in the identification that is presented, the advisor should be given access to the kitchen area immediately. If there is a discrepancy in the identification presented, the manager may contact EcoSure, or the client specified contact person designated for the specific program.
Managers will be asked to supply certain required documentation as well as the thermometer(s) used for food service.
Managers are not required to accompany the specialist during an evaluation. Critical findings will be pointed out as found. If accompanying the advisor, another member of management should be placed in charge of operations as customer service is always a priority.
A summary of violations will be emailed within 1-2 hours of the completion of the assessment and reviewed with the Executive Chef or person accompanying the advisor during the post assessment recap
The advisor will evaluate each kitchen, restaurant and cafeteria on site.
Online Resources
Our monthly newsletters cover relevant topics to the industry. They are free and previous versions are archived on our website. To sign up, please visit https://www.ecolab.com/pages/ecosure-food-safety-monitor
Corrective Actions:
The corrective action plan is due 7 calendar days from when the results are emailed to you. We recommend using either Internet Explorer or Google Chrome to access the website.
Navigating to the portal Landing Page
Go to https://trueview.ecosure.com/HiltonHotels
1. Click on Log in with Ecolab B2C
2. Enter your email address or the email address associated with your property on the hierarchy and click Continue
o If you are logging in for the first time on the TrueView platform, please follow the below next steps, if you have logged in already, please continue to #3
• You will be prompted to select Send a Verification Code to your email address. Once you receive that verification code, enter it on the login screen and click Verify Code
• The next screen will prompt you to select Continue again and then you will be asked to create a password. Once you submit that password, you will be taken to the landing page.
3. Enter your password and click Sign In. You will be taken to the landing page.
Navigating to the Corrective Action screen
1. Once logged in, you will be taken to the portal landing page.
2. Select EcoSure Corrective Action.
3. Find the audit for which you’d like to enter corrective actions for and click anywhere on that row and the plan will open.
Entering Your Corrective Actions
1. Click on the question number to open that specific violation and enter in the corrective actions taken.
2. Once the corrective action plan for that questions opens, click the Assignments tab on the left
3. Enter in the Project Owner, Estimated Completion Date, Action Plan, and Action Item Description.
o Please note:
• The due date is prepopulated to 7 days after the assessment completion date. This cannot be edited.
• Under Action Plan, select Other from the dropdown. In the Action Item Description box is where you will enter all details of action taken to correct the violation
4. You also have the option to add additional Submitter Notes
5. Once you’ve entered in all action taken for the selected violation, click Save at the top of the page.
6. After you have entered corrective actions for all violations incurred during the assessment, click Submit at the top of the page
7. A Submit Confirmation box will appear and you will be asked to click Ok.
o If a required field was not filled out, an Unable to Submit the Assessment box will appear. You must correct that error before submitting. Once corrected, click Submit again and repeat #7.
8. Once submitted, you will see Submitted appear in the upper right-hand corner of the screen.
For each section, this color key is in place for the criticality of each question Informational Minor Major Critical
Section 1 – Demonstration of Knowledge
1.1.1 Manager certified by accredited program (2-102.12)
Assessment:
• ANSI accredited certification for manager is present and was acquired within the last five years from an accredited program (or per customer or local jurisdiction standard).
o ServSafe from National Restaurant Association
o National Registry from Environmental Health Testing
o Prometrics
o 360 Training
• Cite any local jurisdiction requirement not met such as “a certified manager must be on duty at all times” or “certificate must be posted.” Cite any corporate standard not met such as “Certification must be renewed every three years.”
Picklist:
• No certified manager
• Certification was not obtained from an accredited program
• Certification is not on file in the unit
• Certification has expired
• Local jurisdiction requirement not met
• Corporate standards not met
1.1.2 Food Handler Certificates available where required
Assessment:
• Select three employees on duty Verify with facility records that these three employees have valid Food Handler Cards. Cite a finding if one is out of compliance. NA if not locally required.
• Food handlers certification at the time of this writing is required in California, Illinois, Florida, many Texas jurisdictions and others locally mandated. More jurisdictions will likely be added going forward.
• In California, Riverside, San Bernardino, and San Diego counties have pre-existing food handler card programs and are exempted from the state mandate
• Each facility must maintain documentation that each employee possesses a valid Food Handler Card
• Cards are valid for three years
• Those holding a manager certification are not required to also have Food Handler certification.
• NA where not applicable.
Picklist:
• Any food handler employee, who has been employed more than 30 days, does not have a valid Food Handler Card where required
• Facility does not have required documentation
1.2.1 Shell stock tags contain proper information and held for 90 days after container is emptied (3-202.18(A))
Assessment:
• If a facility offers raw, mollusk-type shellfish (clams, oysters, mussels) for sale ask manager for the last 90 days of tags.
• Past 90 days must be available and have been dated with the last use date of that batch.
• Shellfish harvesting tags are found in/on each shipment and contain proper information (shipper, body of water)
• N/A if raw mollusks not sold
Picklist:
• No harvester ID tags
• No date of harvesting
• No harvest location
• Type/quantity of shellfish not available
• Not held for 90 days
• Not dated with last use date from batch
• Shellstock batches are mixed
This tag is an example of a harvester’s tag from http://www.fda.gov/Food/FoodSafety/ProductSpecificInformation/Seafood/ FederalStatePrograms/NationalShellfishSanitationProgram/ucm070790.htm.
1.2.2 Parasite destruction documentation is available and held for 90 days (3- 402.11; 3402.12)
Assessment:
• Ask to see 90 days of documentation from on-site freezing or verification of freezing process from suppliers. This is most typically seen in restaurants serving sushi. (Yellow fin also known as Ahi Tuna and other Tuna species and Salmon are excluded).
• Raw, raw-marinated, partially cooked, or marinated-partially cooked fish (other than molluscan shellfish) shall be frozen throughout to the following temperatures before service or sale in a ready-to-eat form:
o 4°F (-20°C) or below for 7 days (168 hours) in a freezer OR -31°F (-35°C) or below for 15 hours in a blast freezer
• If fish is received frozen from the supplier, the facility must provide documentation from the supplier that the fish has been properly frozen.
• If the facility receives fresh fish and freezes it on site, they must retain documentation and accompanying logs for 90 days beyond the time of service or sale of the fish.
• N/A this question if no raw, raw-marinated, partially cooked, or marinated partially cooked fish is served.
Picklist:
• Frozen by supplier without documentation
• Frozen at restaurant without documentation
• Not held for 90 days
1.2.3 Delivery temperatures are documented with corrective actions and maintained at facility (2-103.11(E) (F))
Assessment:
• Ask the manager for the last four delivery invoices or their current delivery log to verify that temperatures are being taken and that records are being kept. When deliveries are received, the temperatures of one frozen and two refrigerated hazardous items should be taken and recorded and corrective actions are provided for unacceptable temperatures. (Look for a general practice; three out of four of the last deliveries are properly documented). Any form of documentation is acceptable (invoice/receipt, clipboard, temperature log book) unless a client specifies a specific type of temperature log is required.
• If deliveries are made at night when the store is closed ("key drop"), the delivery person should record sample temperatures on the invoice. The opening manager or designated staff member should check delivery temperatures upon arrival to work and record them with a note regarding time if not recorded by the delivery driver. That person should also document corrective actions if any product is delivered at an unacceptable temperature (i.e. discarded or segregated for return to supplier).
Picklist:
• Temperatures are not being recorded
• Temperature log missing
• Days/times missing from log
• Corrective actions not taken
• “Key Drop" deliveries are not being recorded by delivery staff and manager or staff is not checking temperatures upon opening the facility
1.2.4 Foodand equipment temperature logs are available and complete for the last 30 days with corrective actions for cooking, hot/cold holding, reheating and cooling.
Assessment:
• Checklist/log is available and complete for the past 30 days with temperatures taken the required once per shift for each piece of equipment with no more than 4 shifts or 2 days missing in a given calendar month.. Temperatures indicate a realistic variety of temperatures. When temperatures are out of specification, corrective actions are taken and documented.
• The following items should be recorded once per shift if part of the client’s operation:
o Cold holding – coolers, drawers, reach-ins, prep lines (product and/or equipment)
o Hot holding – cabinets, steam or hot water wells, PHU units, Bain Maries, drawers
o Reheating times and temperature
o Final cooking temperatures
o Cooling temperatures
Picklist:
• Temperatures are not recorded
• Temperature log missing/incomplete for cold holding
• Temperature log missing/incomplete for hot holding
• Temperature log missing/incomplete for reheating
• Temperature log missing/incomplete for final cooking temperatures
• Temperature log missing/incomplete for cooling
• 30 days not available
• Corrective actions not taken
1.3.1 Consumer Advisory disclosure and reminder are available for raw/undercooked food (3-603.11)
Assessment:
• The Consumer Advisory (“Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness”) is required if a facility offers raw or undercooked animal foods, such as beef, eggs, fish, lamb, milk, poultry, or shellfish in a "ready-to-eat" form or as a raw ingredient in another "ready-toeat" food. The facility must “disclose” these ingredients either by describing the food (i.e. oysters on the half shell (raw oysters)) or identify the food(s) and asterisk (*) to a footnote with further information. Additionally, the “reminder” statement must be provided about the increased risk associated with eating the food in a raw/undercooked form.
• Check for the disclosure on the menu, a brochure, deli case/menu advisory, label statement, placard, table tent, or other effective written means to see if any of these items are offered and ask the manager about “cooked to order” items.
• If the restaurant does not offer any raw/undercooked foods, N/A this question
Picklist:
• No disclosure (advisory statement)
• No reminder (asterisked items)
Examples of required Consumer Advisories:
✓ Raw fish sushi
✓ Raw oysters or clams on the half-shell
✓ Steak Tartar
✓ Hamburgers that are offered cooked to order
✓ Steaks, chops, or fish cooked to order
✓ Eggs undercooked to order
1.4.1 Health Department Permit available
Assessment:
The facility must have a current health department permit available. It may be on file or posted somewhere in the facility. Ask the manager to show you the permit if you do not see it posted.
Picklist:
• The health department permit is not posted or is not available at the facility
• The health department permit is not current
1.4.2 Previous Health Department Inspection is available
Assessment:
The most recent Health Department inspection must be available for review. It may be posted or otherwise filed in the unit.
Ask the manager if you do not see it posted.
Picklist:
• The previous Health Department inspection is not available at the facility
1.4.3 All critical findings on the previous Health Department Inspection have been corrected
Assessment:
All critical findings that were noted on the inspection should be corrected. Look for any type of corrective action log and evaluate if the findings are no longer evident.
Picklist:
• Any of the critical findings on the health department inspection still exist
1.4.3a Date of last Health Department Inspection
Assessment:
Enter the date of the most recent health department inspection.
1.4.3b Result of last Health Department Inspection
Assessment:
This may be numerical, letter grade, Pass/Fail, or “No Score Given”.
1.4.4 A documented Allergen Policy is available or manager has knowledge of the 8 major food allergens and their symptoms. Employees are trained on allergen management related to their duties. (2-102.11(C)(9); 2-103.11(L))
Assessment:
Restaurant managers must be aware of the major food allergens listed below and the symptoms they can trigger.
If the manager cannot produce a document or poster containing information on the Major Food Allergens and the symptoms of a person having an allergic reaction, you must test the manager’s knowledge. The manager should know all eight major allergens and at least 3 allergen symptoms.
The employees must be trained on allergen management related to their duties. The manager can show you training materials or should be able to verbalize how individual positions are trained on allergen control.
Eight “Major Food Allergens”
1. Milk
2. Eggs
3. Fish (bass, flounder, cod)
4. Shellfish (shrimp, crab, lobster)
5. Wheat
6. Peanuts
7. Tree nuts (almonds, pecans, walnuts)
8. Soy
Common Symptoms
1. Tingling sensation in the mouth
2. Swelling of the tongue and throat
3. Difficulty breathing, asthma attack
4. Hives or eczema
5. Abdominal cramps, diarrhea, vomiting
6. Drop in blood pressure
7. Loss of consciousness
8. Death
Picklist:
• There is no documented Allergen policy
• The manager cannot respond sufficiently to questions about common allergens
• The manager cannot respond sufficiently to questions about common symptoms
• Employees are not trained on food allergy awareness as it relates to their duties in the unit.
1.4.6 Anti-choking signage is present and visible per client or local jurisdiction
Assessment:
• A sign graphically depicting the Heimlich maneuver or a comparable technique instructing how to dislodge food from a choking person should be posted in areas visible to employees.
• NA if this is not applicable to local code or per client instructions.
Picklist:
• Anti-choking signage is not posted
• Not posted in an area visible to employees
1.5.1 Confirm that the property has the document titled “Claim of Food Borne Illness Outbreak or Food Allergy or Food Intolerance”.
Assessment:
• Verify that the unit has the document titled “Claim of Foodborne Illness Outbreak or Food allergy for Food Intolerance”
Picklist:
• Not available
Section 2 – Employee Health
2.1.1 No sick or symptomatic food handler(s) at work (2-201.11 to 13)
Assessment:
• Observe employees for symptoms of illnesses. Pay attention to employee conversations that might reference not feeling well, observe for frequent restroom trips, etc.
• Employees with symptoms such as vomiting, excessive coughing or sneezing, or diarrhea should not be allowed to work since they may pass pathogens to the customers.
• If you suspect that a sick or symptomatic employee is at work, check with the manager to determine if they have already addressed the concern. If the manager was not aware of the employee’s condition ask them to address it with the employee and take the proper action, if any. If the manager already determined the employee does not need to be restricted from work with food or excluded from all work, this is acceptable.
Picklist:
• An employee is working while sick or symptomatic and the manager has not properly restricted/excluded them from food service task
• Other (add notes)
EMPLOYEE HEALTH POLICY GUIDLELINES
Employees must inform their manager if they have any of the following:
• Sore throat with fever
• Vomiting
• Diarrhea
• Jaundice
• Infected wound
• Hepatitis A
• E. coli
• Salmonella
• Shigella
• Norovirus
Managers must report ANY DIAGNOSIS OF Hepatitis A, Salmonella, Shigella, E. coli, Norovirus OR JAUNDICE to the local health department.
For facilities NOT serving highly susceptible populations, managers must restrict or exclude employees as follows:
EXCLUDE
• Vomiting or Diarrhea
• Jaundice
• Hepatitis A
• Salmonella
• Symptomatic Shigella
• Symptomatic E. Coli
• Symptomatic Norovirus
RESTRICT
• Sore throat with fever
• Infected wound, if covered with a bandage and glove
• Asymptomatic Shigella
• Asymptomatic E. coli
• Asymptomatic Norovirus
Section 3 – Good Hygienic Practices
3.1.1 No smoking, gum, or tobacco in food service area (2-401.11)
Assessment:
• Smoking laws will vary. Where allowed, it is acceptable in areas designated by the facility; the manager’s office is acceptable as long as the door can be closed to prevent the smoke from drifting into the food service area.
• Look for any employees that are smoking or chewing gum/tobacco. Also look at the floor in the food service and food storage areas for cigarette butts.
• If employees do not wash hands before returning to work, mark a finding in (4.1.1)
Picklist:
• Employee observed smoking
• Employee observed chewing gum
• Employee observed chewing tobacco
• Cigarettes /tobacco/butts/ ashes in food service area
3.1.2 Proper drinking/eating in food service area (2-401.11; 3-301.12)
Assessment:
• Look for any evidence of eating or uncovered drinks in the foodservice and prep areas.
• Employees may drink from uncovered containers or eat in designated areas, such as a break room or the manager's office.
• Covered beverages are allowed per Food Code in food service areas away from or below food. Any stricter local jurisdiction requirement would supersede this assessment criterion.
• After eating or drinking, even from covered cups, employees must wash their hands before returning to work.
• Employee drinks must be stored properly below any food/food prep areas.
• Cooks may taste food during prep by using a single use or clean, sanitized utensil each time. After tasting, single use utensils should be discarded and reusable utensils must be placed into the ware washing area for proper cleaning and sanitizing and the employee must wash his/her hands before returning to work.
• If employees do not wash hands before returning to work, mark a finding in (4.1.1).
Picklist:
• Employees are eating in food prep/service areas
• Improper drinking observed
• There is evidence of drinking or eating (partially eaten food or food wrappers) in food service area
• Employee drinks are not stored properly
• Employees are tasting food with soiled utensils or fingers
3.2.1 Gloves and bandages available at facility (3-301.12; 3-306.14)
Assessment:
• **Only check for glove availability in this question. Evaluate for proper use of gloves in Q4.2.1 and Q4.2.2.
• Single use gloves must be stocked and readily accessible. Adhesive bandages must be present in the unit and available from a kit or manager in case an employee gets a cut. Any color is acceptable unless otherwise specified by the client or local code.
Picklist:
• Bandages are not available in the restaurant
• Colored bandages required by client/local code are not available
• Single-use gloves are not available in the restaurant
3.2.2 Proper hair restraints are worn in the food service area (2-402.11)
Assessment:
• Hair restraints must be worn at all times in back of house to ensure there is no contamination of food, equipment or utensils by employee hair.
• Beard restraints and clothing that covers body hair should also be worn. If facial hair can fall into food, it must be restrained per Food Code but some customers may give specific company policy about different beard styles and also for bald/shaven heads. Local jurisdictional requirements may vary for goatee versus full beard and also require hair restraints for bald/shaven heads.
• Proper hair restraints include hats, hair nets, or other hair coverings. Visors must be worn with a hair net.
• Servers and managers performing food prep activities in the back of house should have hair restrained such as during pre-opening prep. Servers and bartenders who cutting lemons, making coffee, are preparing salads, etc. must wear hair restraints during the preparation activities.
Picklist:
• Required employee not wearing a hair restraint
• An improper hair restraint is being worn
• A beard guard is not worn when required
3.2.3 All staff is wearing clean uniforms and aprons (2-304.11)
Assessment:
• Food service employees must be wearing clean uniforms and clean aprons.
• Uniforms shall appear fresh for that day.
• Aprons are changed as they become overly soiled.
• Excessive, encrusted build-up that poses a contamination risk should not be present on employee aprons or uniforms.
Picklist:
• Staff clothing not clean
• Staff aprons are not clean 3.3.1
Assessment:
Except for a plain ring such as a wedding band, employees may not wear jewelry on their arms and hands when handling or preparing food including watches, medical and religious bracelets.
Picklist:
• Employees handling food have improper jewelry on their arms or hands
Section 4 – Preventing Contamination by Hands
4.1.1 Proper hand washing procedure (2-301.12)
Assessment:
• It is important to dedicate time to observe employee behaviors such as hand washing at appropriate times.
• Hand washing must be comprised of specific steps outlined below in order to be effective. Improper procedure can lead to soiled hands and the potential for contamination of food, food contact surfaces, and the spreading of communicable diseases.
Handwashing Procedure:
✓ Rinse under clean, running warm water
✓ Apply soap
✓ Rub together vigorously for at least 15 seconds, paying attention to the area between fingers, the wrists, and removing soil from underneath the fingernails (if used, nail brushes should be stored in sanitizing solution to prevent contamination between employees)
✓ Thoroughly rinse under clean, running warm water
✓ Dry hands using disposable towels or a heated air drying device
✓ Use the paper towel to shut off the faucet to prevent contamination of your clean hands.
Picklist:
• Improper hand washing technique
• Only using hand sanitizer or wiping hands on sanitized towel
• Hands are not properly dried
• Not using paper towel to turn off faucet
• Other (go to notes)
4.1.2 Hand washing at appropriate times (2-301.14)
Assessment:
• It is important to dedicate time to observe employee behaviors such as hand washing at appropriate times.
• Hand washing must be performed at specific times of potential contamination.
• Tips for evaluating hand washing: If you observe a neglected hand washing situation, it is a critical finding. Make sure you observe the whole instance of “neglected hand washing” from the causal behavior to the return to a food handling task. Be certain that the employee did not wash their hands while out of your range of vision.
• According to a clarification in the 2013 Food Code, changing gloves when continuing with the same task no longer requires handwashing. However, whenever an employee changes tasks or is interrupted from a task they must wash hands and change gloves.
• Some customers may still require handwashing with every glove change since this is an updated clarification.
Appropriate Times to Wash Hands:
✓ Upon arrival to work
✓ When changing tasks
✓ Before breaks (especially important when working with raw foods)
✓ Before returning to food prep/service
✓ After eating, drinking or smoking
✓ After using the restroom
✓ After handling cash
✓ After dishwashing or other cleaning tasks
✓ After emptying the garbage
✓ After handling dirty dishes or equipment
✓ After handling the phone
✓ After touching one’s face, hair, clothes, or other people
Picklist:
• Not washing hands upon entering kitchen
• Not washing hands when returning to food prep from a break
• Not washing hands after coughing, or sneezing
• After touching face, hair, body or people
• Hands not washed when changing tasks
• Other
4.2.1 When gloves are required, food handlers do not contact ready-to-eat foods with bare hands (3-301.11 (B)(C))
Assessment:
• The 2009 FDA Food Code recommends minimal bare hand contact with ready-to-eat foods. However, the local health departments will determine whether or not gloves or utensils are required. Disposable gloves or suitable utensils such as deli paper, spatulas, tongs, or dispensing equipment are should be used to minimize bare hand contact with ready-to-eat foods.
• If you observe any employee handling ready-to eat foods (foods which will not require any further cooking) with their bare hands, give the finding here. This includes bartenders who are cutting lemons/limes or preparing/handling garnishes for drinks and wait staff handling bread, rolls and chips.
Picklist:
• Employee observed having bare-hand contact with ready-to-eat food
4.2.2 Single-use gloves are used properly (3-304.15 (A); 2-301.15 (H))
Assessment:
• Disposable gloves should be worn if required by local code or per customer standards. Food handlers wearing gloves are properly washing hands and changing gloves before new tasks.
• Food handlers may change gloves without washing hands if continuing with the same task. However, when interrupted from a task the food handler must change gloves and wash hands before returning to the task.
• Disposable gloves are used properly over protective cut-gloves and over any bandage being worn over unhealed sore, scab, wart, or rash from the wrist down.
• Torn gloves must be changed.
• Food handlers follow the proper procedure for changing gloves:
o Remove and dispose of gloves
o Wash hands following proper procedure (and sanitize if required)
o Put on a new pair of gloves
• If an employee is wearing a non-disposable bandage or apparatus (gauze dressings, elastic bandages, cast or brace) on their hand, that employee should not be allowed to engage in any food prep activity, because hands cannot be properly washed.
Picklist:
• Bandaged food handler without glove (they may prepare beverages or work at the cash register/drive- thru without gloves unless excluded by client/local requirements)
• Gloves removed from hands then reused
• Hands are being “washed” with gloves on
• Gloves not changed between tasks or when interrupted from a task
• Employee with cast or brace using glove or handling food
• Employee wearing torn gloves
• Other
4.3.1
Assessment: Hand washing sinks must be are accessible and useable and located in the immediate work area which does not require passing through a door or going into the restroom. Employees should be able to get to the sink and use it without having to move equipment or maneuver through obstructions.
Picklist:
• Hand washing sink is obstructed by objects stored in the sink
• Hand washing sink is obstructed by items blocking access to the sink
• Hand washing sink is in poor repair
• Other (go to notes)
4.3.2 Hand washing sinks used only for hand washing. (5-205.11 (B))
Assessment:
• Hand washing sinks must be used for hand washing only. These sinks are considered “dirty” sinks. Therefore, they should never be used for washing food/equipment/utensils due to the potential for contamination.
• Look for ice, lettuce shreds, straws, lemon wedges, and other debris in the basin.
Picklist:
• Any food, utensils, equipment, or wiping cloths are rinsed or washed in hand washing sink.
• Pitchers or other containers filled at hand washing sink
• Other
4.3.3 Hand washing sinks are clean (6-501.18)
Assessment: Hand washing sinks should be regularly cleaned and free of excessive food, dirt, and/or grime build-up to minimize potential contamination. No mold should be present in the caulking around the fixture.
Picklist:
• It is evident that the hand washing sinks are not regularly cleaned due to excessive food, dirt, and/or grime build up
4.3.4 Soap is available at all hand washing sinks, including restrooms (6- 301.11)
Assessment: Hand washing stations in the kitchen, food preparation areas, bar, and restrooms should be stocked with soap. The Food Code allows for any type of soap – liquid or bar – however, patron restrooms require liquid soap. Some clients may require an anti-microbial soap. Some local requirements may preclude the use of bar soap in food preparation areas. If there is no soap available at a hand washing sink (including patron restrooms) allow employees adequate time to restock the soap.
Picklist:
• No soap available at kitchen hand sink
• No soap available at bar hand sink
• No soap available at restroom hand sink
4.3.5 Single use towels/heated-air, or high velocity hand drying device present at all hand washing sinks (6-301.12)
Assessment:
• Single-use hand towels, continuous cloth towels, heated-air or high velocity dryers must be provided at the hand washing sink to assure proper hand washing techniques are followed.
• Continuous cloth hand towel systems are acceptable as long as they are working and provide the user with a clean towel.
• If a towel dispenser is empty at any sink, but towels are available at the facility, step back and observe how employees handle the situation. If the next employee to need towels does not fill the dispenser, give a finding.
Picklist:
• Towels not available at kitchen hand sink
• Towels not available in restrooms and mechanical dryer not present
• Towels not available at bar hand sink
• Where only a mechanical hand dryer is available, it is not working
• Common cloth towel is used
4.4.1 Hand washing reminder signs at all sinks (6-301.14)
Assessment:
• Look for a hand washing reminder sign present at all hand washing sinks used by food employees such as employee restrooms if available
• If employees and guests share restroom facilities, the sign must be present there as well
• Any type of sign, a reminder to wash hands or a hand washing procedure is acceptable
Picklist:
• Hand washing signs are not posted where required
4.4.2 Covered waste container available in all women’s restrooms (5-501.17)
Assessment:
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins whether in each stall or for the entire women’s restroom.
Picklist:
• Any women’s restroom does not have a covered waste container
Section 5 – Approved Source
5.1.1
Foods supplies only from approved sources (3-201.11 – 3-201.17)
Assessment:
• No food items from unapproved sources are observed in the facility
• Ingredients must be from approved suppliers or sources (will vary with customer). Prepared items must be from approved distributors and processors as well as from locally licensed sources (local bakeries, small suppliers). Questionable ingredients, including prepared items from street markets and home prepared (i.e. baked, canned) items, are not allowed to be used in commercial food service and should be removed from the facility. If questionable ingredients are found, ask to see invoices from suppliers/distributors to verify sources as approved or licensed. If product is found that is not specifically permitted by client specifications, a finding should be cited.
• A review of supplier names, shipment invoices, buyer specification plans, molluscan shellfish tags, proof of regulatory permit/licensure of a food source, etc. can be used to document approved food sources. Chains may vary in the acceptance of locally sourced items.
• Refer to your client-specific instructions to determine whether grocery items are permitted or not
Picklist:
• Prepared food from street markets being served or for sale
• Foods prepared/canned in non-licensed “cottage” kitchens
• Unpasteurized liquid egg, frozen milk, milk or cheese products
• Unapproved molluscan shellfish/fish
• Unapproved game animals
• Unapproved retail products or customer instructions
• Canned foods not from a regulated processing plant
• Other (go to notes)
5.2.1 Food received at proper temperatures (3-201.11)
Assessment:
• **Only evaluate these questions if you observe a delivery during the evaluation**
• Deliveries should only be accepted if sample product temperatures are within acceptable standards for TCS products including prepared tomatoes and cut leafy greens. Refrigerated items are received at 41° F (5°C) or below.
• Frozen items are received frozen solid.
• If deliveries arrive at improper temperatures, the items should be refused or marked for return.
Picklist:
• Deliveries are accepted at improper temperature
• Frozen product received unfrozen
• Temperatures not verified
5.2.2 Food packages are received in good condition (3-202.11 – 3-202.15)
Assessment:
Food packages are received in good condition and within expiration dates. Perform a visual inspection of packages as they arrive for delivery for any signs of product or temperature abuse or any irregularities such as pest activity. Check that products are not expired. Any item in poor condition should be marked "Do Not Use” or “Return for Credit" by the unit staff, and should be segregated from usable inventory. If temperature abuse or other problems with delivery are discovered after an item is received, the purveyor should be called immediately.
Picklist:
• Food packages received with holes/tears
• Food packages received with indication of temperature abuse
• Items received are expired
• Product condition is not verified
• Damaged items not marked and segregated for return
5.3.1 Approved public or private water source present (5-101.11)
Assessment:
Water must be from an approved source. Ask the manager if they have a public or private water system. Note which type of water system they have. For private wells, ask if their water supply is inspected, how often, and if they have any documentation to prove this. Write in the notes all information provided by the manager, even if there is no information available. The state or local authority should inspect all private water systems at least once a year.
Picklist:
• Private Source and no documentation or permit expired
• Private Source and no yearly water inspection available
• Private Source and water inspection greater than 1 year (enter date in notes)
• The manager does not know if the system is public or private.. (If the manager does not know if his system is public or private, and you know due to its location that it is a PUBLIC supply, count this question as acceptable)
5.3.2 Type of water supply
Assessment: Is the water supply public or private?
Section 6 – Protection from Contamination
6.1.1 Proper use of food hierarchy in storage (3-302.11(A)(1)-(2))
Assessment:
• Raw meat, poultry, seafood items and unpasteurized raw shell eggs should be stored away from or below fresh produce and ready-to-eat foods when in refrigeration or in the freezer once out of original sealed packaging.
• Raw food must be stored based upon the minimum internal cooking temperature that is required for each food. Foods should be stored in the following top-to-bottom order or back-to-front in chef’s drawers and on cold lines:
o Cooked and ready-to-eat foods including pasteurized raw shell eggs
o 145°F (63°C) final temperature – these items can be in any order in storage:
• Whole, raw seafood/fish; whole cuts of raw beef, lamb and pork (including uncooked bacon); unpasteurized raw shell eggs
o 155°F (68°C) final temperature: Ground/chopped meats and ground/chopped fish
o 165°F (74°C) final temperature: Raw whole or ground poultry; raw combination items.
Picklist:
• Improper hierarchy in coolers
• Improper hierarchy in freezer for products out of original packaging
• Improper hierarchy in cold drawers
• Improper hierarchy on cold lines
• Other
6.1.2 Food stored in packages, covered containers, or wrappings [3302.11(A)(4) & (6)]
Assessment:
• All stored and held items are in closed or covered packaging, containers or wrapping.
• Food in the cooling process is protected from overhead contamination. For items being cooled uncovered, open cooling racks with a “roof” as the top shelf or an empty pan in the top slot are acceptable. Items in active service may be kept uncovered. “Active service” allows for items that are being taken for individual portion service. This applies to foods in refrigeration units, freezers, hot and cold holding, and dry storage. An example would include food in a reach in refrigerator on the line during lunch service.
• Open bags should have a closure or be placed into another container that can be closed. Container lids should be in place to keep out foreign objects and help maintain temperature.
• **Allow 15 minutes of inactivity before citing a finding for prep line, cook line, line cold wells, and wait station area items.
• Items on display for self-service should be evaluated in (6.5.1).
Exceptions: Whole produce in refrigeration. Items in chef’s drawers do not need an additional cover if drawer is fully closed after removing item.
Picklist:
• Open bags or other packaging are not closed or in a covered container.
• Container holding unwrapped food without a lid.
• Ice bins left open during off-rush hours.
• Cold well/prep line items not covered during off-rush hours.
• Foods cooling without adequate protection from contamination.
6.1.3 Food and food contact items stored in appropriate locations (nondisposables) (3-305.11; 3-305.12)
Assessment:
• All food and supplies are properly stored in appropriate storage areas to avoid contamination.
• Food and food supplies should not be in restrooms, garbage areas, mechanical rooms, or other unapproved locations because they are susceptible to contamination in these areas. Guidelines for proper food storage are:
o In a clean, dry location (because moist conditions promote microbial growth).
o Away from exposure to splash, dust, or other bacterial contamination.
o At least 6” above the floor. **Use a tape measure if you are unsure of height**
o Food contact items should be stored inverted or covered.
• If 1 or more food items are improperly stored, cite a finding. If 3 or more food contact items are stored improperly, cite a finding
• Allow the facility adequate time to put food away properly if they just received a delivery
Picklist:
• Food and food supplies not stored 6” above the floor
• Food contact items not stored 6” above the floor
• Food and food supplies stored in a moist/dirty location
• Food and food supplies stored exposed to splash, dust, or other contamination
• Employee food stored with restaurant food
• Food and food supplies stored in restrooms / garbage areas
• Food contact items not inverted or protected as required
• Other (go to notes)
6.1.4 Food packages and cans are in good condition; damaged products are segregated (3202.15; 3-202.17)
Assessment:
• There are no damaged cans or packages from open cases, except those segregated for return.
• Any cans that are swollen, bulging, sharply dented, have damaged seals, or are rusted should be discarded or separated for return to the supplier.
• Observe for any signs of damage or mishandling of food packaging. Any damaged cans that are received should be labeled for return to the supplier or for destruction/discarding once inventoried (i.e. "Do not use"). If an employee damages a can when opening a case, it should be used first and labeled as such.
Picklist:
• Packages have holes/tears or evidence of temperature abuse
• Cans are severely dented
• Damaged/recalled products are not stored separately
• Other
6.1.5 Cross contamination prevented during food storage and preparation (3- 202.11; 3202.15; 3-303.11; 3-307.11)
Assessment:
• Cross contamination is prevented during food preparation through protection from sources of contamination.
• Unpacked foods should be stored away from sources of environmental contamination during food preparation.
• Clean utensils and equipment must be used between raw and ready-to-eat foods.
• Raw fruits and vegetables must be thoroughly washed and put into clean containers
• Raw, whole shell eggs cannot be “pooled” with new eggs added to previous batches. An initial batch of multiple eggs is allowed.
• Ice used as a coolant or for food storage should never be used as a food ingredient
• The prep environment should be free from dust, debris, and other physical contaminants.
Picklist:
• Unpacked foods not protected from contamination during food prep
• Raw fruits/vegetables not washed before prep or service
• Prepped produce placed back in its original container
• Ice used as coolant is used as food
• Raw, whole shell eggs are pooled
• Physical contaminant present such as dust, debris, bottle tops, twist ties, etc.
• Other
6.1.6 Equipment, utensils and food contact surfaces cleaned and sanitized at proper times
(3-304.11 (A))
Assessment:
• Cross contamination is prevented during food preparation through the proper cleaning and sanitizing of equipment.
• Equipment, utensils and contact surfaces must be properly cleaned and sanitized at the following times:
o Before food preparation
o When going from raw to cooked or RTE products
o At a minimum of every four hours (or 24 hours if kept ≤ 41°F or 5°C) of continuous service
o When handling different types of raw animal food
• Thermometer probes should be sanitized before each use.
• If the neglect of cleaning and sanitizing at appropriate times is the direct cause of cross contamination that is observed, cite a finding.
Picklist:
• Not cleaned and sanitized prior to food preparation
• Not cleaned and sanitized between raw and cooked or RTE products
• Not cleaned and sanitized at a minimum of every four hours (or 24 hours if kept ≤ 41°F or 5°C)
• Equipment, utensils and food contact surfaces are not cleaned and sanitized between different types of raw animal food
6.1.7 Shells eggs not discolored, dirty, have abnormal odor or without small cracks (3302.13)
Assessment:
• Shell eggs are clean and not discolored
• Shells are unbroken. Coach is the occasional broken shell is observed..
• The eggs should be evaluated before being placed in storage for proper condition. Eggs showing signs of abuse or mishandling should not be accepted. Check eggs for any discoloration or small cracks in the outer shell (called “checks”).
Picklist:
• Shell eggs discolored
• Shell eggs dirty
• Shell eggs have abnormal odor
• Small cracks present in shell
• Damaged/recalled products are not stored separately
6.1.8 Shell stock is reasonably clean, tightly closed and unbroken, no strong fish odor or slimy texture (3-302.19)
Assessment:
• Shell stock is alive and clean, and stored in their original containers until sold or prepared.
• Cases of oysters, scallops, clams, and mussels, should be evaluated for cleanliness and damage. They should be reasonably clean, have a mild ocean or seaweed smell, and have closed and unbroken shells which indicate they are still alive. Dead shell stock begins to spoil rapidly and may develop unpleasant flavors and odors.
Picklist:
• Shell stock is dirty
• Shell stock is open (not alive) or broken
• Shell stock has strong fish odor
• Shell stock has slimy texture
• Shell stock is combined/mixed with other lots
6.2.1 Food utensils in use are stored properly (3-304.12)
Assessment:
Utensils that are in use must be stored properly to protect them from contamination. Check to see that knives in use are not stored between pieces of equipment. Tongs in use should not be left hanging on equipment handles where they may come in contact with personnel or other contaminants. Properly stored utensils are:
• In properly heated or chilled food with the handle extended out of product
• in ice maker or ice bin with the handle extended
• In potable, running water (dipper well)
• On a clean, sanitized dry surface or in a clean pan
• Utensils and surfaces are washed every 4 hours or less to break bacterial growth cycle
• In hot water with a temperature ≥135° F (57°C)
Picklist:
• Utensils are being stored in prepared food with handles contacting food
• Scoops are being stored in ice with handles contacting food
• Utensils are kept in standing water at <135°F/57°C
• Utensils stored on a dirty surface
• Utensils left in containers of bulk foods with handles contacting food
• Utensils stored in sanitizer between uses
• Other
6.3.1 Utensils/equipment/contact surfaces are in good repair (4-501.11; 4501.12; 4-502.13; 3-304.12)
Assessment:
• Utensils and equipment are in good repair, good working order, and are not rusted.
• Check that all slicers, cutters, cutting boards, plastic Lexan containers and lids, and equipment shelving and doors are not cracked, broken or rusted.
• Can opener blades should be sharp to open the can without contaminating food with metal shavings.
• Cutting boards should be in good repair, without deep grooves, cracks, chips, or significant stains that would make them difficult to properly clean and sanitize.
Picklist:
• Equipment/utensils are improper type
• Equipment is chipped or broken
• Equipment is heavily rusted
• Utensils are cracked, chipped or broken
• Utensils are heavily rusted
• Can openers are dull or metal shavings present
• Cutting boards are heavily scratched or stained
• Other
6.3.2 Utensils/equipment/contact surfaces proper type (4-101.11; 4-101.17; 4205.10)
Assessment:
• Utensils and equipment are properly designed to meet foodservice standards such as NSF/ANSI.
• NSF/ANSI certification is a method of knowing that a foodservice item is approved for foodservice use due to the testing of these companies.
• Some items may not be certified. In this case, they must meet the standards set out by the food code :
• All utensils and equipment used for food service should be non-absorbent, durable to withstand repeated ware washing, and have a smooth, easily cleanable surface.
• There are 2 acceptable types of cutting boards: hard maple (thick wood) or plastic.
• Cardboard, unfinished wood, rusted shelving/metal is not proper design.
• Picklist:
• Not food grade (NSF, ANSI); residential equipment
• Materials are absorbent, have a rough surface and are not easily cleanable
• Cutting boards are not hard maple wood or plastic
• Equipment with cardboard liners
• Unfinished wood
6.3.3 Bulk milk dispenser tube protrudes less than 1 inch and cut at an angle (4502.13(B))
Assessment:
• Bulk milk dispensers must be properly designed to prevent contamination when customers dispense milk and from buildup at the end of the rubber dispensing tube
• The tube cannot protrude > 1” from the chilled dispensing head and must be cut on an angle
• NA this question if the facility does not have a bulk milk dispenser
Picklist:
• Bulk milk dispenser
• Bulk milk dispenser
Example: Tubes are too long and not cut on an angle.
6.4.1 Contaminated/unwrapped/returned foods are not served to customers (3- 306.14)
Assessment:
• Foods that are returned to the kitchen by a customer cannot be reserved including incorrect guest orders
• Foods that are unwrapped and served on tables to guests can only be served once and not returned to common containers (example: bread, chips).
• Watch that food is discarded once it is brought back from the dining (customer) area.
• It is acceptable to re-serve items that are individually wrapped (i.e. crackers, half & half, etc.) as long as the packaging is still intact, and they have not been physically damaged or temperature abused.
• Any food that has been contaminated must be discarded
Picklist:
• Unwrapped foods are not discarded once brought back from the dining area
• Food returned to the kitchen by customer is re-served
• Contaminated food is served
6.5.1 Foods on display stored protected (3-306.11)
Assessment:
• Foods on open display are properly protected from contamination by customers, other foods, water and ice.
• Food in buffets, salad bars, or on display must be protected from contamination using packaging, sneeze guards, covered containers, chafing dish covers, or display cases.
• Packaged or wrapped ready-to-eat foods (such as sandwiches, salads, cut fruit, pastries, etc.) must not be stored in contact with water or ice if the food is subject to entry of water because of its makeup, the nature of its packaging or its positioning in the ice or water. For example, a sandwich wrapped in saran wrap cannot be placed on ice.
Exceptions:
• Nuts and whole, raw fruits/vegetables that are intended for peeling or washing before consumption may be on display unprotected.
• Whole or cut raw vegetables, whole fruit, and tofu may be immersed in water.
• Raw chicken and fish may also be packed in ice/water.
Picklist:
• Sneeze guards are not present as required
• Foods on display not stored protected
• Fruits not intended for peeling or washing stored unprotected from customers
• Packaged/wrapped food stored in contact with water or ice.
6.5.2 Single service/use items not re-used (4-502.13); 3-306.12
Assessment:
• “Single use” containers, such as disposable plastic containers, Styrofoam and paper cups must not be re-used.
• Disposable items such as single use paper goods, Styrofoam or styrene items should be stored in packaging or stored inverted or covered once removed from packaging. Examples of this include paper cups and carry-out boxes stored inverted or bulk containers of plastic ware kept in closed plastic bags. Disposable containers of condiments, such as squeeze bottles, must be discarded once empty.
• Disposable items can be stored in boxes opened to the side as opposed to being opened on top.
• Plastic tub-type containers that contain foods like cottage cheese, prepped tuna salad, etc. may NOT be re-used, unless specified otherwise by the local health department or client.
• It is not acceptable to "marry" bottles of open condiments like ketchup or mustard. “Marrying” product occurs when two partial bottles are combined into one bottle, or when bottles are re-filled from a bulk ketchup dispenser without prior cleaning of the container.
• Cite a finding for 3 items out of compliance.
Exceptions: “Fry boat” – a pressed paper fiber container used to absorb excess oil from fried items. Those may be used a few times each until it appears well saturated with oil.
Picklist:
• Single use containers are re-used
• Two or more condiment bottles combined into one bottle
• Bottles are refilled from a bulk dispenser without being washed, rinsed and sanitized first
• Single-use items are not stored inverted or protected
• Single-use items are not stored at least 6” off of the floor
6.5.3 Clean plates and utensils are available for second portions at self-service sites (3304.16)
Assessment:
• Clean plates and utensils must be made available and used by customers for each visit to self service areas such as salad bars and buffet lines.
• Alternatively, signage must alert customers to request clean plates and utensils for return trips.
Picklist:
• Clean utensils/plates are not available
6.6.2 Temperature of hot water sanitizing at dish washing machine is 180° F – 194° F (8290°C) (4-501.112)
Assessment:
If the facility is using the hot water sanitizing instead of a chemical sanitizer at the mechanical ware washing machine, hot water must be produced between 180° F – 194° F (82 - 90°C). This will produce surface temperatures from 160° F and above (71°C and above). A low water temperature <180° F (82°C) will not sanitize and a water temperature above >194° F (79°C) will begin to turn to steam and not contact dishware to adequately sanitizer to heat up the surface to 160° F
Procedure for Testing:
• The temperature of the water is taken using a min/max (lollipop) thermometer.
• Using an empty silverware dish rack, place the thermometer flat on the bottom of the rack and “trap” it with an empty metal hotel pan.
• Place the edge of the hotel pan on the probe of the thermometer above the narrow, temperature sensing tip. This will allow for contact with the rinse water. We are looking for a surface hot water reading with the lollipop to read 160° F or above (71 °C or above).
• This is the surface temperature of a plate/utensil that has been exposed to water of 180° F – 194° F (82 - 90°C)
•
Picklist:
• Temp does not reach 160° F (71°C) at surface
• Thermolabel does not turn black
6.6.3 Proper concentration of chemical sanitizing at the 3-compartment sink
Assessment:
• The concentration of the sanitizer in the 3-part sink must be tested to ensure that dishes/utensils are being properly sanitized.
• Use the facility’s test strips unless they are damaged or unable to be located.
• If test strips are not available or are not usable, this is a finding in (6.7.2).
• Test the sanitizer compartment of the 3-compartment sink using the proper testing method. You will encounter chlorine (sodium hypochlorite) and quaternary “quat” ammonium (ammonium chloride) most often; but you may occasionally see iodine, as well. The sanitizer must meet the required concentration range.
Picklist:
• Sanitizer concentration does not fall within the specified range
• Product & PPM:
SANITIZER CONCENTRATION
The above list of product names is not all-inclusive. Always follow the manufacturers’ guidelines. *QT 40 test strips must be used to test Oasis 146.
6.6.4 Proper concentration of chemical sanitizing for dishwashing machine (4- 501.114)
Assessment:
• Check the dish machine chemical sanitizer, when used as the sanitizing method, by taking the appropriate test strip (usually chlorine)
• As the rack exits the dish machine, touch tip of test strip to flat surface containing sanitized droplets or as instructed on the test strip packaging.
• Compare the test strip to the color chart on the sanitizer strip dispenser
• If active dishwashing is taking place, you can test a rack from the machine. If the machine has been idle for more than 30 minutes, run three racks through and then test the fourth.
• For morning visits, ask the manager when the machine will be ready to be tested
• Use the facility’s test strips unless they are damaged or unable to be located
• If test strips are not available or not usable, this is a finding in (6.7.2)
Picklist:
• The concentration of the sanitizer does not fall within the specified range
• Product & PPM:
Assessment:
• All equipment, utensils, and other food contact surfaces must be cleaned and properly stored. After cleaning and sanitizing, these items and surfaces must be protected from contamination between uses. Items include:
o Small wares and pots/pans washed at the 3 compartment sink and dish machine.
o Clean-in-place equipment such as:
▪ magnetic knife bars and knife holders (many can be disassembled for proper washing)
▪ prep tables
▪ slicers
▪ cutting boards
▪ Soda nozzles: Look at soda nozzles and bar guns for an accumulation of mold. Make a visual check, using your FLASHLIGHT and remove the nozzle cover and wipe with a napkin to check for mold.
▪ Ice machines: Check for mold build-up in the ice machine by wiping a napkin across the metal drop plate and around the inner walls. Use a flashlight to visually inspect corners, upper surfaces and difficult to see areas.
• Any build-up reflects a failure to clean and sanitize at the proper frequency. It is also a finding if you observe clean items stored contaminated or in a location where they may easily become contaminated.
Picklist:
• Food contact surfaces are not cleaned as required
• Mold exists inside ice machines
• Magnetic knife bars or knife holders are soiled
• Items stored unclean (list items in notes)
• Items stored in a location where they can become contaminated
• Clean-in-place equipment food contact surfaces unclean (prep table, mixers, etc.)
• Soda nozzles and bar guns have mold
• Cutting boards stored on unclean surface
• Other
6.6.6 What type of sanitizer is used?
Assessment:
Determine how equipment is sanitized – choose appropriate picklist.
Picklist:
• 3 compartment sink – hot water
• 3 compartment sink – chlorine
• 3 compartment sink – quaternary ammonium
• 3 compartment sink – other (add notes)
• Automatic dish machine – heat
• Automatic dish machine – chlorine
• Automatic dish machine – quaternary ammonium
• Automatic dish machine – other (add notes)
• Sanitizing bucket – chlorine
• Sanitizing bucket – quaternary ammonium
6.6.7 Dishwashing machine using hot water sanitizing is at the proper pressure per data plate (4-501.113)
Assessment:
The dishwashing machine using hot water for sanitizing must operate at the correct water pressure. The correct water pressure is required to adequately deliver the hot water to the dishware surfaces.
• If a pressure gauge is present, it should indicate that the pressure is between the manufacturer’s recommended range during the rinse cycle (usually 15-25 psi)
• The Manufacturer’s recommended pressure range can be found on the data plate located on the machine. Data plates are required by Food Code to be present and accessible.
Picklist:
• Water pressure is too low
• Water pressure is too high
6.6.8 Cleaning agent and sanitizers are present and readily available for use
Assessment:
Dish soap/detergent must available for whatever system is used for all warewashing as the first step to proper dishwashing.
• Dish soap/detergent must be present to be used at the 3 compartment sink and at dishwashing machines whether from dispensers, packets or bottles.
• Dishwash soap for a 3 compartment sink must be present even if a dishmachine is normally used.
• You can check that the soap dispenser tube is full of liquid soap or that the solid soap container/capsule is not empty..
Picklist:
• No cleaning agent is available at the 3 compartment sink
• No cleaning agent is available at the warewashing machine
• No sanitizer is available
6.7.1 3-compartment sinks present, sufficient size and used properly (4- 301.12)
Assessment:
• Restaurants use a 3-part sink, a ware washing machine, or a combination for cleaning dishes, pots, pans, and utensils. Depending on the client, the sink may or may not need to be set up at all times (refer to client-specific instructions). The 3-part sink basins must be large enough to clean equipment and utensils.
• Compartments labeled WASH-RINSE-SANITIZE in order from right - left or left - right.
• The 3-part sink is set up in the correct order of dishwashing steps (wash-rinse-sanitize), either left to right or right to left. The largest sink is used for sanitizing, unless it is in the center or all sinks are of the same size.
• The middle sink, used for rinsing, is empty with a spray hose or full of clean water.
• There are separate drain boards on either end for clean or soiled items.
• If the facility has a two-compartment sink, they must have received approval from the Health Department, and they must know the proper procedures for using it.
Picklist:
• Compartments are not properly labeled WASH-RINSE-SANITIZE in order from right to left or left to right
• Failure to complete all three steps (wash, rinse, sanitize) in washing dishes/utensils
• The 3-part sink is not set up in the correct order (wash-rinse-sanitize)
• The rinse sink (empty vs. full) is not being used according to client specifications
• 3 comp sink not set up when ware washing machine is not functioning
• The 3-part sink basins are not large enough to submerge and properly clean equipment and utensils
6.7.2 Sanitizer test kits / strips are available and not expired (4-302.14)
Assessment:
Ask the manager or an employee for test strips/kits for 3 compartment sink and ware washing machine, if applicable.
• Test strips must be available even if an automatic sanitizer dispensing unit is present, because the calibration must be verified and sinks and sanitizer buckets must be checked.
• Test strips must be accessible to employees for regular use during operating hours.
• If test strips are not stored near the dish machine and/or 3-compartment sink, employees must know where they are kept and have access.
• Test strips must not be expired or damaged
Picklist:
• Test strips are not available or accessible
• Incorrect test strips available
• Only damaged test strips available
• Test strips are expired.
CHEMICAL SANITIZER TEST STRIPS
Test strips are specific to the chemical being tested. There are a variety of test strips available but in general:
CHLORINE
• Chlorine test strips are white and come on a roll or in a vial as separate strips
• In the presence of chlorine, they turn a shade of blue/purple
• The higher the concentration, the darker the color
• Instant dip and read test
SINGLE QUAT
• List one ammonium chloride on ingredient list
• Test strips start with a “1”
o Example: QT 10
• Measure concentration at increments of 100 (100, 200, 300, 400)
• Optimal concentration is 200 ppm
QUATERNARY AMMONNIUM (QUAT)
• Quaternary Ammonium strips usually come on a roll in a dispenser
• They are orange and turn shades of green in the presence of the chemical
• Dip and hold for 10 seconds before reading
• Use the correct strips for a multi-quat or a single-quat chemical
MULTI QUAT
• List four different ammonium chlorides on ingredient list
• Test strips will typically start with a “4”
o Example: QT 40 or QT 44
• Measure concentration between 150 – 400 ppm
6.7.3 Equipment/utensils are air-dried before stacking (4-901.11)
Assessment:
• Clean equipment must be allowed to completely air dry before stacking and putting away. To evaluate this question, separate a sample (preferably three different stacks) of stacked pans/dishes in each shelving unit to check for moisture in between the surfaces.
• A finding is given if two of three in any area are found wet
Picklist:
• Moisture exists between stacked food service items (if two or three in any area are found wet)
6.8.1 Wiping cloths are used properly (3-304.14 (A)(C))
Assessment:
• There are a variety of uses for wiping cloths in the food service facility. Cloths with different purposes have different requirements in order to prevent possible contamination of surfaces and equipment.
o Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:
▪ Maintained dry; and
▪ Used for no other purpose
o Cloths in-use for wiping counters and other equipment surfaces shall be:
▪ Held between uses in a chemical sanitizer solution at the required concentration
▪ Laundered daily (unless disposable cloths are used)
o Cloths in-use for wiping surfaces in contact with raw animal foods shall be:
▪ Kept separate from cloths used for other purposes
• Spray bottles of sanitizer solution are acceptable for use
o Usually used in dining areas and on clean-in-place equipment
o Area to be sanitized should be clear of all utensils and food before spraying solution
o Although surfaces are being wiped with sanitizer, they must be properly cleaned (washed) and sanitized at least every 4 hours during regular use
• Surfaces that have excessive debris cannot be effectively cleaned with sanitizer alone Picklist:
• Cloths used for raw animal foods are not kept separate from other cloths
• A wet wiping cloth used for surface cleaning is used to wipe edges of plates in service
• An unsanitary dry towel is used
• Sponges used in place of towels
6.8.2 Wiping cloths stored properly and are at the proper concentration (per manufacturer specifications); spray bottles at proper concentration. (3-304.14 (B)(E))
Assessment:
• The cloths used to wipe down counters, clean spills, etc. must be rinsed in sanitizing solution prior to the first use and replaced or stored in sanitizer between uses.
• The sanitizing solution should be drawn from the sanitizing compartment of the 3-part sink or from a calibrated dispenser to assure proper concentration. The sanitizer concentration should be checked upon set up and at least every two hours (more frequently during time of high use) to monitor its effectiveness. Sanitizer solution and wiping cloths should be free of food debris and visible soil.
• Check every bucket you observe for concentration. If multiple buckets are at improper concentration, dispense solution (if automatic) and check to see if the problem’s root cause is at the dispenser. If so, advise manager to call the chemical company representative. If not auto-dispensed, ask the manager how they are preparing their buckets. If they are not filling a sink basin and dipping but rather pouring sanitizer directly into buckets this may be the root cause.
• Check concentration in spray bottles as well.
Picklist:
• Wiping cloths are not stored in sanitizer solution
• Sanitizer solution is not at the required concentration
• Sanitizer solution and/or wiping cloths have food debris and/or visible soil
• Spray bottle not at proper concentration
• Incorrect concentration:
• Product & PPM:
6.9.1 All non-food contact surfaces are clean, cleanable, and in good repair. (4-202.16; 4-601.11)
Assessment:
• Non-food contact surfaces must be properly designed to allow for ease in cleaning and to facilitate maintenance; they should be corrosion-resistant, nonabsorbent and smooth.
• These surfaces should be kept free of grime, grease and dirt accumulation.
• Examples – door/equipment handles, sprayers, shelving, interior of microwaves, ovens, etc.
Picklist:
• Non-food contact surfaces are not properly constructed to be cleanable
• Non-food contact surfaces are heavily scratched, rusted or in otherwise poor repair
• Non-food contact surfaces are not cleaned regularly as seen by the build-up of dust and debris
• Shelves are heavily rusted/dirty or not in good repair
6.9.2 Floors, walls, and ceilings are cleanable, clean, and in good repair (4- 501.11)
Assessment:
• Floors, walls, ceilings, and attached equipment must be constructed with, and covered by, materials that are smooth and easily cleanable.
• They must be cleaned of debris and any other build-up as often as necessary. Try to differentiate between “today’s dirt” vs. “old dirt”. Neglected cleaning will result in dried and accumulated soil and debris and sites of potential microbial growth.
• Use a flashlight to examine these surface including under equipment and shelving.
• Regularly inspect floors, walls and ceilings, and attached equipment for good repair and cleanliness:
o Include coving and baseboards in your inspection
o Confirm all ceiling tiles are in place
o Look for any signs of leakage or staining in ceiling tiles
o Look for cracks or openings in the walls
o Include all floors, walls, ceilings, and attached equipment in general cleaning to remove dirt, dust and other debris
• Advise manager to regularly move equipment for complete cleaning accessibility and inspection
• A finding should be given for one obvious issue
Picklist:
• Floors are not maintained clean
• Floors not in good repair.
• Walls are not maintained clean
• Walls not in good repair.
• Ceilings and attached equipment are not maintained clean
• Ceiling and attached equipment not in good repair
• Coving/baseboards are not maintained clean
• Coving/baseboard not in good repair
• Floors, walls and/or ceilings are not cleanable
6.9.3 Vents and exhaust hoods are clean and in good repair (4-501.11)
Assessment:
• Vents and exhaust hoods should be maintained clean and in good repair in order
• Vents over cooking equipment should have removable grease filters and effective ventilating fans that are exhausted to the outside air
• Ventilation baffles should be oriented correctly with no gaps between
• Grease collection cups are in place and not overflowing
• Be sure to check vents in restrooms, back of house, and cooler fans
Picklist:
• Vents/exhaust hoods are damaged
• Vents/exhaust hoods have excessive visible build-up that prevents them from properly ventilating
• There are gaps between filter baffles
• Filter baffles are installed horizontally
• Missing grease collection cups
6.9.4 All gaskets on refrigeration are clean and in good repair (4-501.11)
Assessment:
• Gaskets on refrigerator and freezer units must be intact and clean to ensure that product is being held at the proper temperature and free from contamination.
• One occurrence is a finding.
Picklist:
• Gaskets are torn or damaged such
• Gaskets have build-up of dirt or debris
6.9.5 All lighting sources properly shielded or shatter-proof and functioning in areas where food, service utensils and equipment are stored or prepared. Lighting is adequate. Light fixtures are clean. (6-202.11; 6-303.11)
Assessment:
• Light bulbs must be shielded, coated, or otherwise shatter-resistant where there is exposed food, clean equipment, utensils, linens, and/or unwrapped single-use/service items. This includes bar and buffet areas, as well.
• Lighting is adequate as evidenced by no strong shadows in food prep or cleaning areas and labels can be easily read.
• Generally LED bulbs are shatter-resistant
• Light fixtures should be free of excessive debris/dead insects in the fixture (5 or more dead bugs should receive a finding) or excessive dust build-up present along the exterior of the light fixture,
Exceptions:
• The FDA Food Code allows for the following exceptions:
o Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:
▪ The integrity of the packages cannot be affected by broken glass falling onto them; and
▪ The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.
Picklist:
• Light bulbs are not protected and present a contamination risk to food or food supplies
• Burnt out bulbs
• Inadequate lighting is present for safe and adequate performance of food safety and cleaning activities
• Light fixtures have accumulation of debris/dead insects.
6.9.6 Trash receptacles back of house are sufficient availability/capacity. Trash containers are maintained cleaned. (5-501.16; 5-501.116)
Assessment:
• Trash receptacles must be large enough to hold refuse that accumulates in the facility, and should be placed in each area of the facility where refuse is generated or commonly discarded.
• The interior and exterior of trash receptacles (including handles) in the BOH must be maintained clean to avoid any pest harborage issues. If excessive encrusted build-up is present, cite a finding.
Picklist:
• Trash receptacles are clearly insufficient for the amount of refuse accumulated
• There are not enough garbage receptacles available where needed, resulting in the overflow of cans/containers
• Trash receptacles are not cleaned properly.
6.9.7 Dumpster area is regularly cleaned and free of excess debris; dumpster plug is in place (5-501.116; 5-501.114)
Assessment:
• The dumpster area must be thoroughly cleaned at a frequency that minimizes the development of odors and attraction/harborage of pests
• The Dumpster plug is in place
• The area must be maintained free of unnecessary items
• The grease recycling container must be maintained free of excessive grease build-up. Picklist:
• Dumpster area not properly cleaned; debris present
• Dumpster plug is not in place
• Grease recycling containers not properly cleaned
Debris in dumpster area
Drainage from dumpster
6.9.8 Dumpster and outdoor garbage container lids are kept closed and are in good repair (5-501.15)
Assessment:
• Receptacles should be maintained closed to prevent harborage of insects and rodents
• Containers should be in good condition to prevent leakage and pest activity
Picklist:
• Garbage containers are not in good repair or cracked/broken so they will not contain the garbage and make the container hard to clean
• The improper storage of garbage results in attracting insects/rodents/birds
• Dumpster lid is left open
Section 7 – Time and Temperature Control for Safety
TCS LIST
Use this list as a general guideline; it is NOT all inclusive and there may be exceptions to the rule. Ask the manager if you have questions about a product, or call EcoSure for further clarification.
COMMON TCS FOODS
• High protein foods such as meat, fish, poultry, dairy
• Cut melons such as watermelon, honeydew, cantaloupe
• Cooked pasta, beans and rice
• Cooked vegetables
• Desserts with a dairy cream topping
• Custard-based items
• Garlic in oil mixtures
• Milk, cream, or half and half
• Real Stick butter, whipped butter
• Homemade dressings with non-pasteurized eggs
• Cut tomatoes and mixtures of cut tomatoes
• Cut leafy greens excluding cilantro and parsley
• Cream cheese
• Cheeses (there are exceptions)
NON-TCS FOODS
• Raw vegetables (except cut tomatoes and cut leafy greens)
• Cut fruit except melons (i.e. strawberries and pineapple)
• Thoroughly cooked bacon
• Dry sausage (pepperoni, beef jerky)
• Butter-like spreads, margarine
• Bread dough
• Tomato-based or Marinara sauce
• Bar-B-Que sauces
• Commercially prepared salad dressings, mayonnaise, guacamole
• Parmesan or Romano cheeses
• Cilantro and parsley
MINIMUM INTERNAL COOKING TEMPERATURES OF TCS
1. Fruits & Vegetables
Any fruit and vegetables, except potatoes, being cooked for hot holding. (There is no temperature requirement for immediate service).
2. Commercially Pre-Cooked Foods
Foods that are pre-cooked by the manufacturer before arriving to the facility and going into hot holding.
3. Starch/Dairy/Other Vegetable Protein
Includes rice, beans, potatoes, sauces, soups that are cooked from a raw state.
4. Fish and Seafood
Any seafood cooked from a raw state. Frozen patties or fillets may be pre-cooked & would then fall under #2.
5. Beef & Pork
Includes whole cuts, roasts, steaks, chops, or slices that are cooked from a raw state & are not ground.
6. Ground (beef, pork, & fish)
Includes hamburger patties, sausage, bratwurst, etc. that are ground & in a raw state, fresh or frozen.
Processed, pre-cooked foods fall under #2.
Burgers ordered from a children’s menu must be fully cooked to 155oF/68oC. They must not be ordered undercooked (i.e. rare, medium rare)
7. Poultry
Raw chicken and turkey
8. Rolled/Stuffed Meats
Includes stuffed meats (turkey, chicken, beef or pork roasts) and casseroles prepared from scratch.
9. Reheated Carryover/Microwave Cooking
Any product being reheated for hot holding, including those heated in the microwave
7.1.1 Raw animal foods cooked to proper internal cooking temperature (3- 401.11)
Assessment:
• Take product temperatures as food items come off/out of the cooking device to determine if they meet the proper internal cooking temperatures based on the ingredients of the food.
• Identify the correct temperature standard and ensure that your thermometer is calibrated.
• Check one product from multiple cooking stations (i.e. oven, fryers, etc.) that are in use.
• Do not select items that are ordered raw or undercooked per consumer advisory if applicable.
• If active cooking is not occurring during evaluation, it is not necessary to request employees to cook product.
Picklist:
• Ingredient was not cooked to the proper temperature based on the ingredient type
o Name of Device
o Name of Product & Temperature:
• Root cause: see notes
7.1.5 Ground meat burgers ordered from a children’s menu are cooked to a minimum of 155° F (68°C) (3-401.11(2))
Assessment:
• If a restaurant offers a separate Children’s Menu with ground meat products:
o These items may not be cooked to order and must have a minimum temperature of 155° F (68°C)
o They may not be ordered undercooked (i.e. rare, medium rare, etc.)
• Take product temperature as food items come off/out of the cooking device to determine if they meet the proper internal cooking temperatures
Exceptions: This includes meats and fish but not poultry which is required to be cooked to 165° F (74°C)
Picklist:
• Children’s ground meat menu item not cooked to a minimum of 155° F (68°C)
• Restaurant is taking orders from the children’s menu cooked to order at less than 155° F (68°C)
7.2.1 Reheated product, for hot holding, reaches a minimum of 165° F (74°C) (3-403.11)
Assessment:
• The internal cooking temperature of cooked foods that are being reheated for hot holding must be ≥165° F (74°C)
• Any product that is below temperature should be placed back in the device and reheated until proper temperatures are met
Exceptions: This does not apply for items begin reheated for immediate service
Picklist:
• Foods are reheated <165° F (74°C)
• Product & Temperature:
7.2.2 Reheating, for hot holding, is performed rapidly (Items are in temperature danger zone for less than 2 hours) (3-403.11)
Assessment:
• Reheating must be performed using equipment designed for cooking; hot holding equipment may not heat the item rapidly enough to prevent excessive bacterial growth. Some equipment has settings for heating and hot holding.
• If you observe items being reheated, evaluate if they are reheated rapidly and in the proper equipment
• Ask about reheating times or check timers. Foods must be reheated within 2 hours
• If you do not observe any items being reheated for service, N/A the question
• Reheating via microwave is addressed in (7.2.3)
Picklist:
• Foods are found being reheated in hot holding equipment
• Foods are observed taking longer than 2 hours to reheat
• Product & Temperature:
7.2.3 Food being cooked or reheated in the microwave for hot holding, is heated to a minimum of 165° F (74°C) and allowed to stand covered for 2 minutes after cooking/heating. (3-401.12; 3-402.11)
Assessment:
• The minimum internal cooking temperature of TCS foods that are cooked or reheated in the microwave is ≥165° F (74°C). Foods heated in the microwave are allowed to stand for two minutes after removal, before serving.
• Any product that is below temp should be placed back in the microwave and reheated until proper temperatures are met. Measure the food temperature at multiple sites to make sure it has heated equally throughout the product.
• N/A this question if you don’t observe items being heating in the microwave
Picklist:
• Two minutes not allowed after cooking/reheating before service
• Food cooked or reheated for hot holding <165° F (74°C)
• Product & Temperature:
APPROPRIATE COOLING PROCEDURES IN PLACE
Consider the temperature of pre-cooked and leftover hot items in active cooling at the two different stages of cooling. Evaluate previously heated/pre-cooked items that are being cooled and not items under normal refrigeration. Only answer the questions if there are leftover or pre-cooked times/dates available for the product. If cooling product times/dates are not being monitored, N/A this question and mark a finding in Q7.3.4. If possible, try to temp the cooling product at the exact 2 hour or 6 hour mark. Don’t wait to evaluate this question if your evaluation is already complete, but do not assume the product will not reach specifications within the remaining time left. Use the chart to determine how to mark this question:
Assessment: Items in active cooling were cooled to <70° F (21°C) within 2 hours.
Picklist:
• Items in active cooling were > 70° F (21°C) after 2 hours of cooling
• Product & Temperature:
7.3.2 TCS Foods ≤ 41°F (5°C) within 6 hours of cooling (3-501.14)
Assessment:
• After checking that food has cooled to 70° F in the first two hours of cooling, during the next four hours the product must reach 41° F (5°C ) or less for complete cooling – for a total of no more than six hours
• Items in active cooling were cooled to <41° F (5°C) in a total of 6 hours
• Cooling items from previous day (carryover) <41° F (5°C)
Picklist:
• Items in active cooling were > 41° F (5°C) after 6 total hours of cooling
• Cooling items from previous day (carryover) not <41° (5°C)
• Product & Temperature:
7.3.3 Food prepped at room temperature is done quickly in small batches. Reconstituted foods/salad and sandwich ingredients cooled to ≤41° F (5°C) within 4 hours (3-501.14)
Assessment:
• TCS Foods that are prepared from ingredients at room temperature, such as reconstituted foods and canned tuna, must be chilled to ≤41° F within 4 hours
• Items are prepared in small batches and cooled to < 41° F (5°C) within 4 hours
• If you temp a product in the process of chilling that is >41°F (5°C), look for a time label or temperature log to verify proper chilling within 4 hours
Picklist:
• All salad/sandwich/reconstituted items are not cooled to < 41°F (5°C) within 4 hours
• Large volumes are not prepared in small batches
• Food is left unattended at room temperature during preparation for more than 15 minutes
• Product & Temperature:
7.3.4 Proper cooling methods are in use (3-501.15)
Assessment:
• Proper methods should be followed for cooling previously cooked items and cooling times should be documented to help ensure safe, effective cooling. Either a cooling log or labeling to monitor cooling times must be used.
• Observe methods used to chill products being held for later use to ensure that the product will cool to the proper temperature in an appropriate amount of time.
• One or more of the following methods are used to cool product:
o An ice bath or a blast-chill machine.
o Food is separated into smaller or thinner portions
o Shallow containers are used (no more than 2" deep)
o Items are frequently stirred during the cooling process
o Facility is using ice (instead of water) as a final ingredient
• If an item is observed in the cooling process and there is no documentation (log or label) of when the process started, then you will not be able to assess the cooling temperature. However, you can cite a finding under this standard for not having proper documentation of cooling times.
Picklist:
• Acceptable cooling techniques are not being used
Ice Bath
Ice wand (used to cool food from center)
7.4.1 Items in hot holding ≥135º F (57°C) (3-501.16)
Assessment:
• Take one TCS product temperature in each hot holding device. It should be at or above 135º F (57°C). Please put device name, product and temperature in notes for out of spec items. If no items are observed in hot holding, N/A the question.
• *** While the EcoSure form uses 135° F as the standard per the 2009 Food Code requirement for hot holding, local health departments and some corporate customers may still evaluate to the 140° F standard. ***
Picklist:
• Hot item is being held <135°F (57°C)
• Product & Temperature:
7.4.2 Roasts in hot holding ≥130º F (54°C) (3-501.16)
Assessment:
• Beef roasts must be cooked so that all parts of the roast are heated to a specific temperature and held at that temperature for a corresponding length of time. SEE APPENDIX
• Roast beef is held ≥130° F (54°C).
• Rare roast beef (i.e. prime rib) may be served if:
o It comes from an approved supplier
• It is cooked on the top and bottom such that the surface temperature reaches 145° F (63°C) and a cooked color change is achieved on all surfaces
Picklist:
• Roast beef is being held at less than 130° F (54°C)
• Rare roast beef requirements are not met
• Product & Temperature:
7.4.3
Hot holding equipment properly functioning (4-301.11)
Assessment:
All equipment designed and intended to maintain TCS foods at ≥135° F (57°C), must be functioning properly if food is being held in the unit. Hot holding equipment that is not functioning is not in use.
Picklist:
• Hot holding equipment not functioning properly
• Hot holding equipment overstocked
Assessment:
• Unless customer-specific instructions dictate otherwise, take one TCS product temperature in each cold holding device, near the door, on a high shelf or from overfilled pans and containers.
• If there are cold wells on top and additional refrigeration below (often a reach-in), take one product temperature in each area.
• In a device with multiple chef drawers, take one temperature from each set of drawers.
• In addition to the reach-in and walk-in refrigeration units, check all cold-hold equipment – cold drawers, salad chutes, cold line, make tables, display cases.
• Some clients may specify items to be sampled. If none are specified, select TCS foods when possible. You may temp single serving packages that can be thrown after temping (i.e. salad dressing, coffee creamer, cream cheese), but do not use these products unless no other TCS foods are available in the device and let the manager know you will be taking a temp of these products before doing so.
• You may temp open items by using a sanitized thermometer probe directly in the food or put a probe between sealed packages. Do not puncture larger items unless necessary and let the manager know. Do not temp product that has been prepared within the last four hours as evidenced by a time stamp.
• If products are out of temperature, proceed with the steps as outlined below:
o Take one product temperature from each device. If it is > 41° F (5°C), ask the manager if the product was prepared within the last four hours.
o If “yes”, coach to time mark these items but do not cite a finding
o If “no”, cite the finding and take two more temperatures as well as the ambient air temperature. Try to determine the root cause of the issue. Work with the manager to determine what is causing the temperature(s) to be too high. Is the ambient temperature of the device above normal? Ask questions about the product: when was it prepared? Were ingredients pre- chilled? Is the pan over-full?
• Confirm that products being checked are not items in the process of cooling or thawing, as these are evaluated in Q7.3.1-7.3.4 and Q7.9.1 respectively.
• Put device name, product and temperature in notes for out of spec items, as well as suspected root cause for temperature deviation.
Picklist:
• Any TCS food in cold holding is > 41° F (5°C)
• Product & Temperature:
7.5.1a Where was the product located?
Assessment:
List where the out of compliance item(s) was(were) found.
Picklist:
• Walk in cooler
• Reach in cooler
• Line cooler
• Cold well
7.5.1 TCS foods held in cold holding at ≤ 41° F (5°C) (3-501.16)
7.5.1b Which product temped out of spec?
Assessment:
List item(s) that were found out of compliance
Picklist:
• Cheese
• Chicken
• Sour cream
• Milk
• Half and half
• Ground beef
• Cut melon
• Pork
• Fish
7.5.1c Which of the following were contributing factors?
Assessment:
List root cause of why items were found out of compliance
Picklist:
• Equipment overstocked
• Product overfilled
• Equipment not turned on
• Bad gasket/door seal
• Equipment doors/lids opened and closed frequently
• Equipment doors/lids left open for entire visit
• Equipment being stocked/delivery during visit
• Ambient air temperature too warm
• Product too warm when placed into equipment
• Open spaces in equipment/cold air escaping
• Kitchen temperatures extremely warm
• Cannot identify problem
• No thermometer present/not working in equipment
• Product sitting out at room temperature
• Service call out for equipment
• Manager aware equipment not working/no service call
7.5.1d What type of container was the product held in?
Assessment:
List the type of equipment the out of compliance product(s) was(were) held in.
Picklist:
• Hotel pan
• Plastic lexan
• Metal bowl
• Sheet tray
• Bucket
7.5.2 Frozen foods held solidly frozen (3-501.11)
Assessment:
• Touch a sampling of product to verify that it is solid.
• Perform a visual check for signs of freeze/thaw and temperature abuse such as large ice crystals or water stains
• As a general guideline, the freezer air temperature should be kept at 0° F (-18°C) or below but may be specified by some clients
Picklist:
• Any TCS food in the freezer is found unfrozen or partially thawed
• Evidence of temperature abuse is observed
• Product:
7.5.3 Cold-holding equipment properly functioning (4-301.11)
Assessment:
All equipment designed and intended to maintain TCS foods at ≤41 F (5°C), must be functioning properly if food is being held in the unit. It must not be overstocked in a way to prevent adequate cold air flow.
Picklist:
• Cold holding equipment not functioning properly
• Cold-holding equipment overstocked
• Facility is aware that a cold holding device is not functioning but is continuing to use it to hold TCS products
TIME AS A PUBLIC HEALTH CONTROL
Time alone, rather than time in conjunction with temperature, can be used as a public health control for a working supply of TCS foods before cooking or for ready-to-eat food that is displayed or held for sale or service. Any areas of food service where time is used as a control for product holding should be evaluated in the following three questions. Items being held with time as a control do not require product temperatures to be taken or recorded! N/A these questions if time alone is not used as a control in any part of the restaurant.
• Pizza sitting under a heat lamp, ready to serve
• Sandwiches sitting out on a display at a counter, ready to serve
• TCS foods that may be reheated for a customer for immediate service
• TCS foods staged on trays or carts at room temperature while waiting to be served
• Product held in equipment does not maintain temperatures above 135° F (57°C) or below 41° F (5°C)
Exception: In cases where a food service facility is only open for a meal period of less than four hours, items do not need to be time and date marked, but the facility is required to have documentation that all potentially hazardous food items are discarded after the four hour meal period.
7.6.1 Products are time and date labeled when time is used as a control (3- 501.19)
Assessment:
• When time is used as a control, TCS products must be labeled with either the time that it was removed from temperature control, or the time that it will expire and must be discarded; the time is ≤ 4 hours after the food has been removed from temperature control.
• If time as a control is being used as replacement for malfunctioning cold or hot holding equipment, written procedures and proper labeling must be in place. A finding should be cited under (7.4.3) or (7.5.3) for equipment not functioning.
Picklist:
• Products are not being monitored with a time that they were either taken out of temperature control, or a time that they will expire
• Where a facility is open for a meal period of less than four hours, no time and date marking are in place, and no documentation that all TCS food are discarded after the meal period is provided
7.6.2 No product using time as a control is expired when Time is a Public Health Control (3501.19)
Assessment:
Products being held with time as a control have not exceeded their 4 hour time limit.
Picklist:
• Any product is found out of temperature control for more than 4 hours
7.6.3 Written procedures are available for time used as a control (3-501.19)
Assessment:
• Facilities that utilize time as a control must provide written procedures that are maintained onsite and are available upon request. Any written format is acceptable. Local Health Departments vary in their requirements and acceptance of Time as a Control.
• These procedures must specify how the facility complies with the following requirements:
o If time temperature control is used as the public health control up to a maximum of 4 hours:
▪ The food shall have an initial temperature of 41º F (5°C) or less when removed from cold holding temperature control, or 135° F (57°C) or greater when removed from hot holding temperature control;
▪ The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;
▪ The food shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; and
▪ The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
Picklist:
• Unit cannot produce any written procedures for time used as a control
7.7.1 Prepped, thawing and ready-to-eat TCS foods are properly date labeled; products not visibly identifiable are labeled with a common name where required (3-302.12; 3501.17)
Assessment:
Food Code requires prepared/thawing/ready-to-eat foods no longer in original packaging to be date labeled with a seven day expiration if they are being held greater than 24 hours. When assessing labeling practices, please only cite for missing labels on items that are held more than 24 hours in the facility. Food items in storage must be labeled with their common name if they cannot be visually identified.
Assess the following:
• Prepared, thawing, or ready-to-eat foods no longer in their original packaging and not visibly identifiable are not labeled with the common name.
• Prepared, thawing, or ready-to-eat TCS foods no longer in their original packaging are not dated with preparation or expiration date and/or time by which they must be served or discarded.
• Acceptable methods for holding dates/times include writing time directly on product container, day dots/stickers, an electric timer, or a type of log.
• Cite a finding for 3 or more items out of compliance
Picklist:
• Prepared, thawing, or ready-to-eat foods no longer in their original packaging and not visibly identifiable are not labeled with the common name
• Prepared, thawing, or ready-to-eat TCS foods no longer in their original packaging are not dated with preparation or expiration date and/or time and will not be served or discarded within 24 hours
7.7.2 Commercially prepared TCS food is properly dated when original packaging is opened (3-501.17)
Assessment:
• Once packaged TCS ingredients are opened and will be held for more than 24 hours, they must be clearly marked to indicate the date that the food will be consumed, sold, or discarded. A shorter use time needs to be placed on the container, rather than the original “use-by” date on the package from the manufacturer.
• The day the food is opened counts as DAY 1.
• The date marked as the expiration date may not exceed the manufacturer’s use-by date.
• Acceptable methods for holding dates/times include writing time directly on product container, day dots/stickers, an electric timer, or a type of log.
Picklist:
• Lack of consistent marking of preparation/expiration dates on opened commercially prepared TCS items that will not be served or discarded within 24 hours.
7.7.3 No expired product present (3-501.17)
Assessment:
• Look at the expiration dates and holding times marked on a sample of thawing, prepared, and ready-to- eat cold items to see if they have passed their expiration date/time.
• Verify that foods marked with holding times are not expired based on either customer specifications for shelflife, or the 7 day guideline set forth by the 2013 Food Code.
o Food Code: Any ready-to-eat TCS food held at 41° F (5°C) or less can be held for a maximum of 7 days, where the day of preparation is counted as day one.
• “Best by” and “Sold by” dates on unopened packages are based on quality and not safety so should not be applied unless preferred by the client.
• If expiration times are not present and the manager cannot validate expiration date/time, the product will be assumed to be expired.
Picklist:
• Dates are exceeding manufacturer’s “use by” dates as determined by food safety.
• TCS items are present past the expiration times/dates written on them.
• Items are missing holding times and manager cannot validate that product has not gone past expiration date/time.
7.8.1 Accurate food thermometers present (4-203.11)
Assessment:
• Every restaurant kitchen must have at least one working, calibrated thermometer to be used for checking temperatures.
• Thermocouple types or probes with dial or digital read-outs are acceptable unless otherwise specified by the client.
• If a thermometer is available, it must be checked for proper calibration at the beginning of the evaluation when the specialist’s thermometers are checked for calibration in ice water slush to 32° F (0°C).
• To be considered in calibration, it must be ± 2° F from 32° F( ± 1°C), unless specified otherwise by the client.
Picklist:
• A thermometer is not present
• A thermometer is not readily available (i.e. buried in a drawer, or a new thermometer was just being removed from packaging indicating one was not being used)
• The thermometer is not calibrated
7.9.1 Items properly thawed/slacked (3-501.12)
Thermocouple Dial Digital
Assessment:
• Thawing is done using an approved method
• Frozen items should preferably be moved from the freezer to a refrigerator ahead of time for proper thawing Unless prohibited by a client, foods may also be thawed using the following methods:
o Completely submerged, under running water ≤ 70° F (21°C)
o In the microwave, but only for small items to be cooked immediately
o As part of the cooking process
Picklist:
• Foods are thawing at room temperature
• Thawing items are in standing water (at any temperature)
• Thawing items are in running water > 70° F (21°C) and no ice is added
• Thawed in microwave but not cooked immediately
7.10.1 All coolers and freezers have functioning thermometers within reasonable range (4-302.12)
Assessment:
Refrigeration units should have accessible, functioning thermometers that read +/- 2 degrees of the actual temperature.
• In order to obtain the most accurate results, thermometers should be placed in the warmest parts of the cooler; near the door and in the highest area since heat rises.
• Confirm the accuracy of the unit thermometer by placing a dial probe near the unit thermometer.
• An external unit thermometer, as long as functional/calibrated would be acceptable. Any stricter local jurisdiction requirement would supersede this criterion.
Picklist:
• Coolers do not have thermometers
• Coolers have thermometers that are not properly callibrated
• Coolers have thermometers that are not readily accessible
7.10.2 All products are stored first-in, first-out or based on manufacturer’s dating.
Assessment:
Products are stored (FIFO) first-in, first-out based on food’s receiving date, use-by, and expiration or preparation date.
Picklist:
• Products are not stored using proper rotation (i.e. the soonest expiration dates are not in the front of the shelf)
o Dry Storage
o Walk-in Coolers
o Reach-in coolers
o Display cases
o Freezers
o Bag-in-box Systems
o Other
Section 8 – Only Approved Chemicals are Present/Used
8.1.1 Only institutional/food-grade/company approved chemicals are used (7- 202.11)
Assessment:
• All of the chemicals in the facility are from approved sources (according to client-specifications) or are approved for institutional use. Look for chemicals that you may be able to purchase at the grocery store or other “out of the ordinary” chemicals. As a general guideline, products that you can find at a retail store are not usually approved unless an MSDS is present.
• Most "over-the-counter" pesticides are also not approved for use in a food service facility (see 8.2.3 for pesticide application). Chemicals (paints, glues, solvents) used during construction/remodeling activities are subject to the same requirements for labeling, storage, etc.
• Double-check for an MSDS if in doubt in (8.1.2)
Picklist:
• A chemical is present in the facility that is not approved
8.1.2 Safety Data Sheets (SDS) available for all chemicals (formerly MSDS) (OSHA)
Assessment:
SDS must be available at the unit for all chemicals. Check that the SDS are present for a sample of 3 chemicals. If noncommercial products are present, include these in the sampling. Look for items such as Simple Green, Murphy’s Oil Soap, Goo Gone, etc.
Picklist:
• SDS sheets are missing for any of the chemicals in the unit
• SDS sheets are not readily available to employees
All chemicals in the facility should be evaluated in the next two questions for proper labeling and storage. Be sure to evaluate the following items:
• Cleaning chemicals
• Sanitizing solution for wiping cloths
• Soaking bins
• Liquid soap (including dispenser)
• Hand sanitizer (including dispenser)
• Pest control chemicals
• Paint and paint supplies
8.2.1 Chemicals are properly labeled (7-102.11; 7-102.12)
Assessment:
• Chemicals stored in the original container must have a legible manufacturer’s label.
• Chemicals in working containers must be labeled with the common name of the material (i.e. Sanitizer).
• If languages other than English are spoken in the unit, it may be helpful to label the chemicals in more than one language.
Picklist:
• Original packaging not labeled
• Working container not labeled
• A chemical container is improperly labeled
• The label is not legible
8.2.2 Chemicals are properly stored (7-102.11)
Assessment:
Chemicals are properly stored away from food and food-related areas, and heat sources:
• Below food and food products, or
• At least 12 inches distance from food and food packaging when on the same shelf
• At least 3 feet from sources of heat or flame
• Chemicals stored at the mop sink or below food in storage areas would be acceptable
• Sanitizer buckets should be placed away from or below food preparation/service counters
• If spray bottles are present, they must be used away from food and clean food contact surfaces
• Liquid soap and hand sanitizer dispensers should be mounted over the hand washing sink only, and not where they may drip on food or food contact surfaces.
• If there are pest control chemicals or paint supplies present, they should also be stored separately or with other cleaning chemicals
Picklist:
• A chemical is stored uncapped or uncovered
• Chemicals are stored over food, food packaging, food preparation areas, prep sinks, or the 3- compartment sink. (In some cases, sealed packets of dishwashing chemicals may be allowed over the wash compartment of the 3-part sink)
• Chemicals are not stored ≥ 1 foot from food, food packaging, and food preparation equipment/surfaces (when on the same shelf)
• Chemicals are not stored ≥ 3 feet from sources of heat or flame
• Liquid soap or hand sanitizer dispensers are mounted over a prep or 3-compartment sink
• Other (go to notes)
8.2.3 Pesticides are applied by approved personnel only (7-202.12)
Assessment:
If you observe pesticides in the facility, ask the manager who applies them. Only licensed pest control operators (PCO) should apply pesticides. An employee may apply pesticides if under the direct written supervision of the PCO. Documentation must be available.
Picklist:
• Anyone other than the PCO applies pesticides without written direction to do so
• Professional pesticide on premise without written instructions from PCO
• Consumer pesticides are present
8.2.4 Containers previously used for chemicals not used for food storage (7- 201.11)
Assessment:
Chemical containers may not be used for food storage, transportation or dispensing, even if the container has been washed and sanitized.
Picklist:
• A container that was previously used to store chemicals is now used to store food
8.2.5 Poisonous rodent bait is contained in a covered, tamper-resistant bait station (7206.12)
Assessment:
Poisonous rodent bait is contained and protected in covered, tamper-resistant bait stations.
Picklist:
• Poisonous rodent bait found in open bait stations
8.2.6 First aid supplies and employee medication is properly labeled and stored to prevent contamination (7-208.11(A) & (B))
Assessment:
• First aid supplies and employee medication must be clearly labeled and stored in an area where they do not pose contamination risk to food or food items. In many cases, these items are stored in the manager’s office.
• If the medicine needs to be refrigerated, it must be in a separate labeled container stored below food products.
Picklist:
• First aid supplies or employee medications are not labeled
• First aid supplies or employee medications are stored in areas where they pose a contamination risk to food, food supplies or food contact surfaces
Section 9 – Conformance with Approved Procedures
Compliance with Variance and HACCP Plan
The facility must have a written variance from the health department if they perform any specialized processing methods, such as smoking (for preservation, rather than for flavor enhancement), and/or curing foods, using food additives for preservation, or reduced oxygen packaging.
9.1.1 Specialized processing methods done with a variance
Assessment:
• Ask the manager if they perform any specialized processing methods.
• If the facility does not perform any type of specialized processing method, “No” which will N/A the next question (9.1.2). For most clients this will be the case.
Picklist:
• The facility does not perform any specialized processing
9.1.2 Facility is compliant with variance requirements for special processes where required (3-502.11; 3-502.12)
Assessment:
• If a variance has been granted for any special processing, review the document and observe if the variance requirements are being followed.
• If the documentation is not available, ask what procedures comprise the variance and observe for this.
• There should be 30 days of documentation at the facility to ensure that the proper requirements are followed.
Picklist:
• The facility does not have the required variance to perform special processing activities
• The facility is not compliant with variance requirements
• The facility does not have the 30 days of required documentation
Section 10 – Insects/Rodents/Animals
10.1.1 No pest activity is observed (6-501.111)
Assessment:
• Storage areas, floor drains, and areas around doors and windows should be inspected for signs of pest activity. For example, live or dead roaches, large or small flies (5 or more of the same type in one area), live or dead rodents, or multiple droppings.
• Use your flashlight in these areas. Observation of sticky traps or approved pesticides left by an exterminator does not indicate activity
• If you observe pest activity and the manager can provide documentation that they are treating it, put this information in the notes - still mark the finding
Picklist:
• One cockroach or multiple other types of insects are observed.
• Five or more large (filth) flies are observed in one food service area.
• Chewed bags, rodent droppings, or actually seeing rodents.
• Five or more small flies (drain or fruit flies) are observed
• Other (Go to notes)
10.1.2 Insect control devices are installed in areas to prevent contamination (6-202.13)
Assessment:
• Insect control devices must be designed properly and located in areas where they do not pose a contamination hazard. They should be placed away from food prep/service areas, utensils, and other food contact surfaces so that insects or insect parts will not fall into food, packaging, utensils or equipment and food contact surfaces and so insects are not attracted toward food-related areas.
• Insect control devices that electrocute or stun flying insects must be properly designed to retain the insect within the device. Insect lights that attract insects with glue boards inside are acceptable. Glue strips are also acceptable. Dead or trapped insects must be removed from control devices at a frequency that prevents their accumulation, decomposition, or the attraction of additional pests.
Picklist:
• Insect control devices are not designed to retain the insect within the device
• Insect control devices are installed over food prep or food storage areas
• Insect control devices are placed in areas where dead insects may fall from the device onto food, packaging, utensils or equipment and food contact surfaces
• Insect control devices are not emptied of dead or trapped insects frequently enough to prevent accumulation
10.2.1 Pest activity prevented through proper sealing of outer openings and elimination of harborage conditions (6-202.15; 6-202.16)
Assessment:
• The facility should be free of pest entryways such as open doors or windows, ill-fitting doors, and holes in the walls/ceiling.
• Look around doorways and other openings for gaps that allow in light or are about the size of a pencil. Any gaps this size or larger can be a potential entryway for pests.
• Doors must remain closed when not in use.
Picklist:
• Windows are open without screens
• Window or door screens are not well sealed or securely in place or are damaged
• Doors are left propped open when not in use for an active delivery
• Gaps exist around entryways, pipes, ductwork, etc.
• Ceiling tiles are missing
• Cracks or missing tiles in walls are present
Section 11 – Facility
11.1.1 No sewage back-up into facility; no water service. (5-402.11; 5-205.15)
Assessment:
• If you observe what appears to be sewage back-up from a floor drain, notify the manager to make sure it is indeed a backup, and not just a clogged drain.
• If it is a clogged drain that the manager is able to correct, do not give a finding.
• If it is a sewage back-up, the manager should contact appropriate corporate offices. Notify the manager and EcoSure immediately.
• If there is not water service and the facility is still open for business, cite a finding. Notify the manager and EcoSure immediately.
• As an EcoSure Specialist, it is not your responsibility to contact the health authority but as a partner with our customers, it’s important to understand that sewage backup is a major public health finding. Most local health jurisdictions require that they be notified of the situation and food service and preparation cease until the situation is resolved.
Picklist:
• Sewage backup is observed
• There is no water service to the unit.
11.2.1 Hot and cold water are available at the facility (5-202.12 (A))
Assessment:
• Take the water temperature at the various sinks. Be sure that you run the water for an adequate period of time (1-2 min.) to come to temp.
• If it is initially low, return to the sink later in your evaluation to take the temperature again
• All sinks must have both hot and cold water unless a mixing valve is present. If a hand washing sink has a mixing valve, the mixed water much reach 100° F (38°C)
• Check another sink for cold water availability
• Hot water at the 3 compartment sink, prep sink or other utility sinks must reach 110°F (43°C)
Picklist:
• Water of ≥100° F (38°C) not present at hand washing sinks
• Water of ≥110° F (43°C) not present at utility sinks
• There is no cold water.
• There is no hot water in the facility. Immediately notify the manager and call EcoSure
11.2.2 Metered and automatic faucets provide water for a minimum of 15 seconds (this does not apply to laser activated faucets) (5-202.12)
Assessment:
• If the hand washing sinks have metered or automatic faucets with a push button release, they should provide a stream of water for a minimum of 15 seconds. Time the stream of water from the time it starts running until the water stream stops.
• This does not apply to laser-sensor faucets
Picklist:
• Faucet provides water for <15 seconds
Metered Faucet
Automatic Laser Activated Faucet
11.2.3 Back flow prevention or air gap is present at all sinks (5-203.14)
Assessment:
• All clean water systems should be protected against the possible re-entry of contaminated water.
• An air gap or the appropriate backflow prevention should be installed between the plumbing fixture and the flood rim at the mop sink, 3-part sink, vegetable prep sinks, beverage dispensers, and ice machines.
• The faucet at a mop sink should have an installed backflow prevention device (i.e. vacuum breaker) to protect the fixture should an attached hose fall below the rim of the basin. The device is not needed if a hose cannot be attached, because an air gap already exists between the bottom of the faucet and the top of the sink.
• The hose from ice machines that flows into a floor drain should have an air gap.
• If the food prep sink or 3-compartment sink has a spray arm, release the hose from the clip and let it hang freely to see if there is an air gap between the hose and the flood rim of the sink.
• Backflow devices or air gaps are present on any beverage dispenser attached to a water line.
Picklist:
• Backflow device or air gaps are not present at mop sink
• Backflow device or air gaps are not present at 3-part sink
• Backflow device or air gaps are not present at food prep sinks
• Backflow device or air gaps are not present at ice machines
• The sprayer hose in the 3-part sink falls below the rim of the sink
11.3.1 Minimum of one functioning toilet available in the facility (5-203.12)
Assessment:
• Flush all toilets and urinals. If a toilet/urinal does not flush, ask the manager to try to resolve the problem with a plunger. If unable to be fixed, the plumbing is considered inoperable. Those that do not function must be marked “out of order”.
• At least one toilet per facility must be functional
Picklist:
• Any toilet or urinal does not flush completely when the handle is pushed and is not marked “Out of Order”. (Allow some time and return to restroom later to give the crew time to take action)
Air Gap
Atmospheric Vacuum Breaker Hose Bib Vacuum Breaker
11.4.1 All plumbing is in good repair (5-205.15 (B))
Assessment:
Pipes, sinks, restroom fixtures and faucets must be in good repair and free from leaks.
Picklist:
• Plumbing has leaks
• Plumbing not in good repair
• Restroom fixtures are not in good repair
• Plumbing has other evidence of contamination
11.5.1 Employee clothing and personal items are properly stored (6-305.11 (B); 6-501.10 (B))
Assessment:
All clothing and personal items must be stored separately from food, food contact surfaces, and single-use items.
Picklist:
• Employee clothing and personal belongings are improperly stored in food storage or food prep areas
11.5.2 Maintenance tools (mops, brooms, and similar items) are properly stored/in good condition and proper type. (6-501.113; 6-501.16)
Assessment:
Cleaning tools and similar items such as mops, brooms, buckets, etc. must be stored properly and be the proper type to prevent contamination of food, food contact surfaces, and single-use items.
Assess the condition of maintenance tools present and cite if in very poor condition that would impede effective cleaning.
Assess for the presence of metal scrub pads and cite if any are observed.
Picklist:
• Mops are not stored properly to allow for proper drying
• Maintenance tools are not stored in a way to prevent contamination
• Maintenance tools are not stored in an orderly fashion
• Maintenance tools are in poor condition
• Metal scrubbing pad
11.5.3 Master Cleaning Schedule is available and followed?
Assessment:
Ask the manager to see a Master Cleaning Schedule.
• A master cleaning schedule should be present to help ensure that the facility is maintained clean.
• If a master cleaning schedule is present it should be evident that it is being followed.
Good coaching opportunity to discuss with the manager the importance of establishing a cleaning schedule that is followed to improve the cleanliness of the facility.
Picklist:
• No Master Cleaning Schedule is available
• There is evidence that a Master Cleaning Schedule is not being followed
Updated December 12, 2024 – Copyright and Confidential – Prepared by Ecolab