H ae Teeae n Qa hec Sanng STORAGE TE TEST RETEST = change ...
14
DUKE BROILER (155ºF - 175ºF; IDEAL 165ºF) WHOPPER ® Burger WHOPPER JR. ® Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test Retest Pre-Lunch Peak QUALITY CHECKS FOOD SAFETY - TOP 12 Date: ____________ Manager 1: _____________________ Manager 2: _____________________ TRUCK DELIVERY TEMPERATURE TRACKER** Frozen 1 (0 ± 15°F) Refrigerated 1 (34° - 40°F) Frozen 2 (0 ± 15°F) Refrigerated 2 (34° - 40°F) Manager signature COOKOUTS TEMP TEST RETEST Sandwich Eggs 140°F min Sausage Patty 140°F min Scrambled Eggs 140°F min Onion & Pepper Blend 185°F Bacon 175°F TENDERGRILL ® Fillet 140°F min Crispy Chicken Patty 165°F min Original Chicken Patty (OCS) 165°F min Spicy Chicken Patty (Spicy OCS) 165°F min TENDERCRISP ® Fillet 165°F min for 15 sec Chicken Nuggets 165°F min Chicken Strips 165°F min Fish Patty 155°F min for 15 sec Country Pork** 165°F min Portuguese Sausage** 140°F min Chicken Fritter** 165°F min AM-PM US DUKE 12/2014 CLEANING & MAINTENANCE Breakfast Lunch Handwashing / Hand Sinks Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q q Hands correctly washed and sanitized at least once per hour q q Free from obstruction q q Health Violations Most current health inspection report available q Follow up action(s) documented q All critical & non-critical violations corrected q Hot Water All sinks meet hot water requirements and in good repair q q Temperature Control – Quality Checks q q Sanitizing Properly labeled containers/spray bottles q q Sanitizer test strips readily available q q All open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/ Quat 150-400) with correct color wipe cloths inmersed in solution q q Shake Machine/Soft Serve All brushes present, clean, stored properly and in good repair q q Blender/spindle area are free of dried shake mix build up q q No buildup evident in carburetor tube q q Approved Product Only approved food, packaging, and chemicals in use q q Time Control Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce) q q Cross Contamination Required tongs available q q Cooked and raw product tongs kept separate and stored so handles not touching product q q All smallwares and specified broiler parts W/R/S every 4 hours when in use q q New or replacement product not mixed with old product q q Pest Activity Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q Most recent pest control operator report on file in restaurant q q Cook-outs Previous shift cookouts completed, missed cookouts highlighted and initialed q q Beef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q Other Critical Violations No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q q No cleaning products / chemicals improperly labeled or stored by food q q Only yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q No drainage back-up q q FRONT COUNTER TEMP TEST RETEST Thermometer Calibration 32°F ± 1°F Refrigerator Unit 34° to 40°F Soft Serve Refrigerator Unit 34° to 40°F Soft Serve Mix in Hopper 34° to 40°F Display Merchandiser Heat** 125°F ± 20°F Display Merchandiser Cool** 34° to 40°F Shake Mix in Hopper** 34° to 40°F Cream in Cream Dispenser** 34° to 40°F Expeditor Station Cooler** 34° to 40°F KITCHEN TEMP TEST RETEST Egg Cooker 275°F ± 15°F Multi Vat 1 360°F ± 5°F Fry Vat 1 353°F ± 5°F Fry Vat 2 353°F ± 5°F Multi Vat 2 360°F ± 5°F 38°C to 55 3-Comp. Sink (Hot Water) 110°F min Hand Wash Sink (Hot Water) 100°F min Fry Freezer 0°F ± 10°F CRESCOR ® ** 150°F ± 10°F Automatic Fry Dispensing Unit** 0°F ± 10°F STORAGE TEMP TEST RETEST Walk-in Cooler 34° to 40°F Walk-in Freezer 0°F ± 10°F Specialty Freezer 0°F ± 10°F Meat Well 0°F ± 10°F Beverage Station Cooler 34° to 40°F Salad Station Cooler 34° to 40°F Product Dispensing Unit** 34° to 40°F Additional Cooler** 34° to 40°F Additional Freezer** 0°F ± 10°F TRAVEL PATH TRACKING 6:00 AM 7:00 AM 8:00 AM 9:00 AM 10:00 AM 11:00 AM 12:00 PM 1:00 PM 2:00 PM 3:00 PM 4:00 PM PHU 1 PHU 2 PHU 3 PHU 4 Test Retest Test Retest Test Retest Test Retest SHORTENING QUALITY TEST (√ = OK, O = change) Fries Fries Fries Fries Multi Multi Multi Multi 1 2 3 4 1 2 3 4 q Dumpster – Walls, Doors, Pad & Exterior TM: ______________________ q Digital Menu Boards TM: ______________________ q TM: ______________________ q Refrigerators - Exterior, Racks & Fan Guards TM: ______________________ q Drive-Thru Lane TM: ______________________ q Drains & Drain Covers TM: ______________________ q TM: ______________________ q Shake/Soft Serve Machine – Ex- terior Vent Area TM: ______________________ q Menu Boards – Plexi Glass – Internal TM: ______________________ q TM: ______________________ q TM: ______________________ q TM: ______________________ MONDAY — AM
Transcript of H ae Teeae n Qa hec Sanng STORAGE TE TEST RETEST = change ...
DUKE BROILER (155ºF - 175ºF; IDEaL 165ºF)
WhOppER® Burger WhOppER JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Lunch
Peak
Quality CheCks Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
tRuCk deliVeRy teMpeRatuRe tRaCkeR**
Frozen 1 (0 ± 15°F) Refrigerated 1 (34° - 40°F)
Frozen 2 (0 ± 15°F) Refrigerated 2 (34° - 40°F)
Manager signature
COOKOUTS TEMP TEST RETEST
Sandwich Eggs 140°F minSausage Patty 140°F minScrambled Eggs 140°F minOnion & Pepper Blend 185°FBacon 175°FTENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F minTENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F minPortuguese Sausage** 140°F minChicken Fritter** 165°F min
AM-PM US DUKE 12/2014
CLEANING & MAINTENANCE
Breakfast Lunch
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/ Quat 150-400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
FRONT COUNTER TEMP TEST RETESTThermometer Calibration 32°F ± 1°F Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FShake Mix in Hopper** 34° to 40°FCream in Cream Dispenser** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTEgg Cooker 275°F ± 15°FMulti Vat 1 360°F ± 5°FFry Vat 1 353°F ± 5°FFry Vat 2 353°F ± 5°FMulti Vat 2 360°F ± 5°F 38°C to 55
3-Comp. Sink (Hot Water) 110°F minHand Wash Sink (Hot Water) 100°F minFry Freezer 0°F ± 10°FCRESCOR® ** 150°F ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
TRAVEL PATH TRACKING
6:00 AM 7:00 AM 8:00 AM 9:00 AM 10:00 AM 11:00 AM 12:00 PM
1:00 PM 2:00 PM 3:00 PM 4:00 PM
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
SHORTENING QUALITY TEST (√ = OK, O = change)
Fries Fries Fries Fries Multi Multi Multi Multi
1 2 3 4 1 2 3 4
q Dumpster – Walls, Doors, Pad & Exterior
TM: ______________________
q Digital Menu Boards
TM: ______________________
q
TM: ______________________
q Refrigerators - Exterior, Racks & Fan Guards
TM: ______________________q Drive-Thru Lane
TM: ______________________
q Drains & Drain Covers
TM: ______________________
q
TM: ______________________
q Shake/Soft Serve Machine – Ex-terior Vent Area
TM: ______________________
q Menu Boards – Plexi Glass – Internal
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
MONDAY — AM
AM-PM US DUKE 12/2014
Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
CLeaNING & MaINteNaNCe
Dinner Late Night
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/Quat 150 - 400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
Quality CheCks
Duke BROileR (155ºF - 175ºF; iDeal 165ºF)
WhOppeR® Burger WhOppeR JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Dinner
Late Night
FRONT COUNTER TEMP TEST RETEST Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FShake Mix in Hopper** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTFry Freezer 0° ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
38°C to 55
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
COOKOUTS TEMP TEST RETEST
TENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F min
FRONT COUNTER TEMP TEST RETESTDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FCream in Cream Dispenser** 34° to 40°F
KITCHEN TEMP TEST RETEST
STORAGE TEMP TEST RETESTBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°F
COOKOUTS TEMP TEST RETEST
TENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F min
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
TRAVEL PATH TRACKING
5:00 PM 6:00 PM 7:00 PM 8:00 PM 9:00 PM 10:00 PM 11:00 PM
12:00 AM 1:00 AM 2:00 AM 3:00 AM 4:00 AM 5:00 AM
q
TM: ______________________
q Floors & Baseboards – Deck Brush Zone 3TM: ______________________
q Floors – Deck Brush - Restrooms
TM: ______________________
q Toasters – Non-Removable Parts (Belt) TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q Broiler – Weekly Detail
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
MONDAY — PM
DUKE BROILER (155ºF - 175ºF; IDEaL 165ºF)
WhOppER® Burger WhOppER JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Lunch
Peak
Quality CheCks Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
tRuCk deliVeRy teMpeRatuRe tRaCkeR**
Frozen 1 (0 ± 15°F) Refrigerated 1 (34° - 40°F)
Frozen 2 (0 ± 15°F) Refrigerated 2 (34° - 40°F)
Manager signature
COOKOUTS TEMP TEST RETEST
Sandwich Eggs 140°F minSausage Patty 140°F minScrambled Eggs 140°F minOnion & Pepper Blend 185°FBacon 175°FTENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F minTENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F minPortuguese Sausage** 140°F minChicken Fritter** 165°F min
AM-PM US DUKE 12/2014
CLEANING & MAINTENANCE
Breakfast Lunch
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/ Quat 150-400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
FRONT COUNTER TEMP TEST RETESTThermometer Calibration 32°F ± 1°F Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FShake Mix in Hopper** 34° to 40°FCream in Cream Dispenser** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTEgg Cooker 275°F ± 15°FMulti Vat 1 360°F ± 5°FFry Vat 1 353°F ± 5°FFry Vat 2 353°F ± 5°FMulti Vat 2 360°F ± 5°F 38°C to 55
3-Comp. Sink (Hot Water) 110°F minHand Wash Sink (Hot Water) 100°F minFry Freezer 0°F ± 10°FCRESCOR® ** 150°F ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
TRAVEL PATH TRACKING
6:00 AM 7:00 AM 8:00 AM 9:00 AM 10:00 AM 11:00 AM 12:00 PM
1:00 PM 2:00 PM 3:00 PM 4:00 PM
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
SHORTENING QUALITY TEST (√ = OK, O = change)
Fries Fries Fries Fries Multi Multi Multi Multi
1 2 3 4 1 2 3 4
TUESDAY — AM
q Parking Stalls & Curbs
TM: ______________________
q Lighting – Pendant Light Globes
TM: ______________________
q Odor Control Inspection
TM: ______________________
q Condiment Holders
TM: ______________________q Parking Bumper Bar Main-
tenance
TM: ______________________
q Walls - Dining Room
TM: ______________________
q
TM: ______________________
q Onion Slicer & Lettuce Chopper - Degrease
TM: ______________________
q
TM: ______________________
q Décor - All
TM: ______________________
q
TM: ______________________
q Water Heater
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
AM-PM US DUKE 12/2014
Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
CLeaNING & MaINteNaNCe
Dinner Late Night
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/Quat 150 - 400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
Quality CheCks
Duke BROileR (155ºF - 175ºF; iDeal 165ºF)
WhOppeR® Burger WhOppeR JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Dinner
Late Night
FRONT COUNTER TEMP TEST RETEST Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FShake Mix in Hopper** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTFry Freezer 0° ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
38°C to 55
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
COOKOUTS TEMP TEST RETEST
TENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F min
FRONT COUNTER TEMP TEST RETESTDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FCream in Cream Dispenser** 34° to 40°F
KITCHEN TEMP TEST RETEST
STORAGE TEMP TEST RETESTBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°F
COOKOUTS TEMP TEST RETEST
TENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F min
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
TRAVEL PATH TRACKING
5:00 PM 6:00 PM 7:00 PM 8:00 PM 9:00 PM 10:00 PM 11:00 PM
12:00 AM 1:00 AM 2:00 AM 3:00 AM 4:00 AM 5:00 AM
TUESDAY — PM
q Mats - Walk-in Cooler
TM: ______________________
q Floors & Baseboards – Interior PlaygroundTM: ______________________
q
TM: ______________________
q Microwave Oven - Fan Guard & FilterTM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q Mop Buckets
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
DUKE BROILER (155ºF - 175ºF; IDEaL 165ºF)
WhOppER® Burger WhOppER JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Lunch
Peak
Quality CheCks Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
tRuCk deliVeRy teMpeRatuRe tRaCkeR**
Frozen 1 (0 ± 15°F) Refrigerated 1 (34° - 40°F)
Frozen 2 (0 ± 15°F) Refrigerated 2 (34° - 40°F)
Manager signature
COOKOUTS TEMP TEST RETEST
Sandwich Eggs 140°F minSausage Patty 140°F minScrambled Eggs 140°F minOnion & Pepper Blend 185°FBacon 175°FTENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F minTENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F minPortuguese Sausage** 140°F minChicken Fritter** 165°F min
AM-PM US DUKE 12/2014
CLEANING & MAINTENANCE
Breakfast Lunch
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/ Quat 150-400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
FRONT COUNTER TEMP TEST RETESTThermometer Calibration 32°F ± 1°F Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FShake Mix in Hopper** 34° to 40°FCream in Cream Dispenser** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTEgg Cooker 275°F ± 15°FMulti Vat 1 360°F ± 5°FFry Vat 1 353°F ± 5°FFry Vat 2 353°F ± 5°FMulti Vat 2 360°F ± 5°F 38°C to 55
3-Comp. Sink (Hot Water) 110°F minHand Wash Sink (Hot Water) 100°F minFry Freezer 0°F ± 10°FCRESCOR® ** 150°F ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
TRAVEL PATH TRACKING
6:00 AM 7:00 AM 8:00 AM 9:00 AM 10:00 AM 11:00 AM 12:00 PM
1:00 PM 2:00 PM 3:00 PM 4:00 PM
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
SHORTENING QUALITY TEST (√ = OK, O = change)
Fries Fries Fries Fries Multi Multi Multi Multi
1 2 3 4 1 2 3 4
WEDNESDAY — AM
q Sidewalks & Patios – Walk-ways/Back Door
TM: ______________________
q Ceiling Tiles - Dining Room
TM: ______________________
q
TM: ______________________
q Crescor – Racks/Gaskets
TM: ______________________
q Walls - Exterior Building
TM: ______________________
q Lid Dispensers
TM: ______________________
q
TM: ______________________
q Manager’s Office/Training/Break Area
TM: ______________________
q Signage – Exterior Building Walls
TM: ______________________
q Playground Equipment – Safety Check
TM: ______________________
q
TM: ______________________
q Soft Drink – Bag-In-Box Connec-tors, Condenser
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
AM-PM US DUKE 12/2014
Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
CLeaNING & MaINteNaNCe
Dinner Late Night
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/Quat 150 - 400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
Quality CheCks
Duke BROileR (155ºF - 175ºF; iDeal 165ºF)
WhOppeR® Burger WhOppeR JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Dinner
Late Night
FRONT COUNTER TEMP TEST RETEST Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FShake Mix in Hopper** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTFry Freezer 0° ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
38°C to 55
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
COOKOUTS TEMP TEST RETEST
TENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F min
FRONT COUNTER TEMP TEST RETESTDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FCream in Cream Dispenser** 34° to 40°F
KITCHEN TEMP TEST RETEST
STORAGE TEMP TEST RETESTBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°F
COOKOUTS TEMP TEST RETEST
TENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F min
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
TRAVEL PATH TRACKING
5:00 PM 6:00 PM 7:00 PM 8:00 PM 9:00 PM 10:00 PM 11:00 PM
12:00 AM 1:00 AM 2:00 AM 3:00 AM 4:00 AM 5:00 AM
WEDNESDAY — PM
q
TM: ______________________
q Ice Totes
TM: ______________________
q
TM: ______________________
q Fry Area – Behind & Under Hood Vents
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
DUKE BROILER (155ºF - 175ºF; IDEaL 165ºF)
WhOppER® Burger WhOppER JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Lunch
Peak
Quality CheCks Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
tRuCk deliVeRy teMpeRatuRe tRaCkeR**
Frozen 1 (0 ± 15°F) Refrigerated 1 (34° - 40°F)
Frozen 2 (0 ± 15°F) Refrigerated 2 (34° - 40°F)
Manager signature
COOKOUTS TEMP TEST RETEST
Sandwich Eggs 140°F minSausage Patty 140°F minScrambled Eggs 140°F minOnion & Pepper Blend 185°FBacon 175°FTENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F minTENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F minPortuguese Sausage** 140°F minChicken Fritter** 165°F min
AM-PM US DUKE 12/2014
CLEANING & MAINTENANCE
Breakfast Lunch
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/ Quat 150-400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
FRONT COUNTER TEMP TEST RETESTThermometer Calibration 32°F ± 1°F Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FShake Mix in Hopper** 34° to 40°FCream in Cream Dispenser** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTEgg Cooker 275°F ± 15°FMulti Vat 1 360°F ± 5°FFry Vat 1 353°F ± 5°FFry Vat 2 353°F ± 5°FMulti Vat 2 360°F ± 5°F 38°C to 55
3-Comp. Sink (Hot Water) 110°F minHand Wash Sink (Hot Water) 100°F minFry Freezer 0°F ± 10°FCRESCOR® ** 150°F ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
TRAVEL PATH TRACKING
6:00 AM 7:00 AM 8:00 AM 9:00 AM 10:00 AM 11:00 AM 12:00 PM
1:00 PM 2:00 PM 3:00 PM 4:00 PM
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
SHORTENING QUALITY TEST (√ = OK, O = change)
Fries Fries Fries Fries Multi Multi Multi Multi
1 2 3 4 1 2 3 4
THURSDAY — AM
q Signage Directional - Exterior
TM: ______________________
q Windows – Large Glass Window Areas
TM: ______________________
q
TM: ______________________
q Creamer/Sweetner Stand
TM: ______________________
q
TM: ______________________
q Doors - Thresholds
TM: ______________________
q
TM: ______________________
q Baseboards Stockroom
TM: ______________________
q
TM: ______________________
q Mats - Dining Room
TM: ______________________
q
TM: ______________________
q Ice Bin – Beverage Station
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
AM-PM US DUKE 12/2014
Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
CLeaNING & MaINteNaNCe
Dinner Late Night
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/Quat 150 - 400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
Quality CheCks
Duke BROileR (155ºF - 175ºF; iDeal 165ºF)
WhOppeR® Burger WhOppeR JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Dinner
Late Night
FRONT COUNTER TEMP TEST RETEST Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FShake Mix in Hopper** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTFry Freezer 0° ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
38°C to 55
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
COOKOUTS TEMP TEST RETEST
TENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F min
FRONT COUNTER TEMP TEST RETESTDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FCream in Cream Dispenser** 34° to 40°F
KITCHEN TEMP TEST RETEST
STORAGE TEMP TEST RETESTBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°F
COOKOUTS TEMP TEST RETEST
TENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F min
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
TRAVEL PATH TRACKING
5:00 PM 6:00 PM 7:00 PM 8:00 PM 9:00 PM 10:00 PM 11:00 PM
12:00 AM 1:00 AM 2:00 AM 3:00 AM 4:00 AM 5:00 AM
THURSDAY — PM
q
TM: ______________________
q Wet Floor Signs
TM: ______________________
q Floors – Deck Brush - Restrooms
TM: ______________________
q Walls - Back Of House
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q Toasters – Non-Removable Parts (Belt)TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
DUKE BROILER (155ºF - 175ºF; IDEaL 165ºF)
WhOppER® Burger WhOppER JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Lunch
Peak
Quality CheCks Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
tRuCk deliVeRy teMpeRatuRe tRaCkeR**
Frozen 1 (0 ± 15°F) Refrigerated 1 (34° - 40°F)
Frozen 2 (0 ± 15°F) Refrigerated 2 (34° - 40°F)
Manager signature
COOKOUTS TEMP TEST RETEST
Sandwich Eggs 140°F minSausage Patty 140°F minScrambled Eggs 140°F minOnion & Pepper Blend 185°FBacon 175°FTENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F minTENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F minPortuguese Sausage** 140°F minChicken Fritter** 165°F min
AM-PM US DUKE 12/2014
CLEANING & MAINTENANCE
Breakfast Lunch
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/ Quat 150-400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
FRONT COUNTER TEMP TEST RETESTThermometer Calibration 32°F ± 1°F Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FShake Mix in Hopper** 34° to 40°FCream in Cream Dispenser** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTEgg Cooker 275°F ± 15°FMulti Vat 1 360°F ± 5°FFry Vat 1 353°F ± 5°FFry Vat 2 353°F ± 5°FMulti Vat 2 360°F ± 5°F 38°C to 55
3-Comp. Sink (Hot Water) 110°F minHand Wash Sink (Hot Water) 100°F minFry Freezer 0°F ± 10°FCRESCOR® ** 150°F ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
TRAVEL PATH TRACKING
6:00 AM 7:00 AM 8:00 AM 9:00 AM 10:00 AM 11:00 AM 12:00 PM
1:00 PM 2:00 PM 3:00 PM 4:00 PM
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
SHORTENING QUALITY TEST (√ = OK, O = change)
Fries Fries Fries Fries Multi Multi Multi Multi
1 2 3 4 1 2 3 4
FRIDAY — AM
q Landscaping – Flowers & Weeding
TM: ______________________
q Automatic Ketchup Dispensers – Flush System
TM: ______________________
q
TM: ______________________
q HVAC – Filters, Belts, Con-denser, Fins
TM: ______________________
q
TM: ______________________
q Self-Serve Drink Area – Behind, Under & Floor Drain
TM: ______________________
q
TM: ______________________
q Bunn® Coffee Brewer Sprayhead & Outlet Fitting
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q IMIX-55 Whipper Chambers
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q Frozen Treat Machine – Interior Cabinet, Racks, & Connections
TM: ______________________
AM-PM US DUKE 12/2014
Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
CLeaNING & MaINteNaNCe
Dinner Late Night
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/Quat 150 - 400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
Quality CheCks
Duke BROileR (155ºF - 175ºF; iDeal 165ºF)
WhOppeR® Burger WhOppeR JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Dinner
Late Night
FRONT COUNTER TEMP TEST RETEST Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FShake Mix in Hopper** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTFry Freezer 0° ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
38°C to 55
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
COOKOUTS TEMP TEST RETEST
TENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F min
FRONT COUNTER TEMP TEST RETESTDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FCream in Cream Dispenser** 34° to 40°F
KITCHEN TEMP TEST RETEST
STORAGE TEMP TEST RETESTBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°F
COOKOUTS TEMP TEST RETEST
TENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F min
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
TRAVEL PATH TRACKING
5:00 PM 6:00 PM 7:00 PM 8:00 PM 9:00 PM 10:00 PM 11:00 PM
12:00 AM 1:00 AM 2:00 AM 3:00 AM 4:00 AM 5:00 AM
FRIDAY — PM
q
TM: ______________________
q Chair Legs/Seat Backs
TM: ______________________
q
TM: ______________________
q Freezer (Specialty, French Fry, & Meatwell) – Detail Exterior & Con-densers
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
DUKE BROILER (155ºF - 175ºF; IDEaL 165ºF)
WhOppER® Burger WhOppER JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Lunch
Peak
Quality CheCks Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
tRuCk deliVeRy teMpeRatuRe tRaCkeR**
Frozen 1 (0 ± 15°F) Refrigerated 1 (34° - 40°F)
Frozen 2 (0 ± 15°F) Refrigerated 2 (34° - 40°F)
Manager signature
COOKOUTS TEMP TEST RETEST
Sandwich Eggs 140°F minSausage Patty 140°F minScrambled Eggs 140°F minOnion & Pepper Blend 185°FBacon 175°FTENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F minTENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F minPortuguese Sausage** 140°F minChicken Fritter** 165°F min
AM-PM US DUKE 12/2014
CLEANING & MAINTENANCE
Breakfast Lunch
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/ Quat 150-400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
FRONT COUNTER TEMP TEST RETESTThermometer Calibration 32°F ± 1°F Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FShake Mix in Hopper** 34° to 40°FCream in Cream Dispenser** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTEgg Cooker 275°F ± 15°FMulti Vat 1 360°F ± 5°FFry Vat 1 353°F ± 5°FFry Vat 2 353°F ± 5°FMulti Vat 2 360°F ± 5°F 38°C to 55
3-Comp. Sink (Hot Water) 110°F minHand Wash Sink (Hot Water) 100°F minFry Freezer 0°F ± 10°FCRESCOR® ** 150°F ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
TRAVEL PATH TRACKING
6:00 AM 7:00 AM 8:00 AM 9:00 AM 10:00 AM 11:00 AM 12:00 PM
1:00 PM 2:00 PM 3:00 PM 4:00 PM
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
SHORTENING QUALITY TEST (√ = OK, O = change)
Fries Fries Fries Fries Multi Multi Multi Multi
1 2 3 4 1 2 3 4
SATURDAY — AM
q Soffit Light Covers
TM: ______________________
q Cup Holders – Inside & Out
TM: ______________________
q
TM: ______________________
q Blender Sound Enclosure
TM: ______________________
q
TM: ______________________
q Credit/Gift Card Holder
TM: ______________________
q
TM: ______________________
q Baking/Biscuit Pans – Remove Buildup
TM: ______________________
q
TM: ______________________
q Display Merchandising Unit (DMU)
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
AM-PM US DUKE 12/2014
Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
CLeaNING & MaINteNaNCe
Dinner Late Night
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/Quat 150 - 400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
Quality CheCks
Duke BROileR (155ºF - 175ºF; iDeal 165ºF)
WhOppeR® Burger WhOppeR JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Dinner
Late Night
FRONT COUNTER TEMP TEST RETEST Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FShake Mix in Hopper** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTFry Freezer 0° ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
38°C to 55
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
COOKOUTS TEMP TEST RETEST
TENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F min
FRONT COUNTER TEMP TEST RETESTDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FCream in Cream Dispenser** 34° to 40°F
KITCHEN TEMP TEST RETEST
STORAGE TEMP TEST RETESTBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°F
COOKOUTS TEMP TEST RETEST
TENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F min
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
TRAVEL PATH TRACKING
5:00 PM 6:00 PM 7:00 PM 8:00 PM 9:00 PM 10:00 PM 11:00 PM
12:00 AM 1:00 AM 2:00 AM 3:00 AM 4:00 AM 5:00 AM
SATURDAY — PM
q Mats - Walk-In Cooler
TM: ______________________
q Floors & Baseboards – Deck Brush - Dining RoomTM: ______________________
q Walls – Stall Partitions - Re-strooms
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
DUKE BROILER (155ºF - 175ºF; IDEaL 165ºF)
WhOppER® Burger WhOppER JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Lunch
Peak
Quality CheCks Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
tRuCk deliVeRy teMpeRatuRe tRaCkeR**
Frozen 1 (0 ± 15°F) Refrigerated 1 (34° - 40°F)
Frozen 2 (0 ± 15°F) Refrigerated 2 (34° - 40°F)
Manager signature
COOKOUTS TEMP TEST RETEST
Sandwich Eggs 140°F minSausage Patty 140°F minScrambled Eggs 140°F minOnion & Pepper Blend 185°FBacon 175°FTENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F minTENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F minPortuguese Sausage** 140°F minChicken Fritter** 165°F min
AM-PM US DUKE 12/2014
CLEANING & MAINTENANCE
Breakfast Lunch
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/ Quat 150-400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
FRONT COUNTER TEMP TEST RETESTThermometer Calibration 32°F ± 1°F Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FShake Mix in Hopper** 34° to 40°FCream in Cream Dispenser** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTEgg Cooker 275°F ± 15°FMulti Vat 1 360°F ± 5°FFry Vat 1 353°F ± 5°FFry Vat 2 353°F ± 5°FMulti Vat 2 360°F ± 5°F 38°C to 55
3-Comp. Sink (Hot Water) 110°F minHand Wash Sink (Hot Water) 100°F minFry Freezer 0°F ± 10°FCRESCOR® ** 150°F ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
TRAVEL PATH TRACKING
6:00 AM 7:00 AM 8:00 AM 9:00 AM 10:00 AM 11:00 AM 12:00 PM
1:00 PM 2:00 PM 3:00 PM 4:00 PM
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
SHORTENING QUALITY TEST (√ = OK, O = change)
Fries Fries Fries Fries Multi Multi Multi Multi
1 2 3 4 1 2 3 4
SUNDAY — AM
q Mats - Walk-In Freezer
TM: ______________________
q Cup Holders - Exterior
TM: ______________________
q
TM: ______________________
q Wrap Holders - Interior
TM: ______________________
q
TM: ______________________
q Vents - Dining Room
TM: ______________________
q
TM: ______________________
q Oven – Blower Wheel
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
AM-PM US DUKE 12/2014
Food saFety - top 12
Date: ____________Manager 1: _____________________Manager 2: _____________________
CLeaNING & MaINteNaNCe
Dinner Late Night
Handwashing / Hand Sinks
Stocked with paper towels, antibacterial soap, sanitizer and glove racks. q qHands correctly washed and sanitized at least once per hour q q
Free from obstruction q q
Health Violations
Most current health inspection report available q q
Follow up action(s) documented q q
All critical & non-critical violations corrected q q
Hot Water
All sinks meet hot water requirements and in good repair q q
Temperature Control – Quality Checks q q
Sanitizing
Properly labeled containers/spray bottles q q
Sanitizer test strips readily available q qAll open stations have accessible sanitizer solutions at proper PPM (Chloro 100-200/Quat 150 - 400) with correct color wipe cloths inmersed in solution
q q
Shake Machine/Soft Serve
All brushes present, clean, stored properly and in good repair q q
Blender/spindle area are free of dried shake mix build up q q
No buildup evident in carburetor tube q q
Approved Product
Only approved food, packaging, and chemicals in use q q
Time Control
Potentially hazardous foods marked with proper hold time and discarded when expired (ham, cheese, sliced tomatoes and lettuce)
q q
Cross Contamination
Required tongs available q qCooked and raw product tongs kept separate and stored so handles not touching product q qAll smallwares and specified broiler parts W/R/S every 4 hours when in use q q
New or replacement product not mixed with old product q q
Pest Activity
Restaurant free of insects, live or dead rodents, visible rodent droppings and nesting birds q q
Most recent pest control operator report on file in restaurant q q
Cook-outs
Previous shift cookouts completed, missed cookouts highlighted and initialed q qBeef cook-out performed & recorded at least 3 times per day (4 times/day if open after 12 a.m.) q q
Other Critical Violations
No evidence of Team Member illness (e.g., cold, flu, stomach disorders) q qNo cleaning products / chemicals improperly labeled or stored by food q qOnly yellow tools, wipe cloths, and scrub pads stored in rest room caddy / only used in rest room q q
No drainage back-up q q
Quality CheCks
Duke BROileR (155ºF - 175ºF; iDeal 165ºF)
WhOppeR® Burger WhOppeR JR.®
Time Test Retest Time Test Retest Time Test Retest Time Test Retest Time Test RetestPre-Dinner
Late Night
FRONT COUNTER TEMP TEST RETEST Refrigerator Unit 34° to 40°FSoft Serve Refrigerator Unit 34° to 40°FSoft Serve Mix in Hopper 34° to 40°FShake Mix in Hopper** 34° to 40°FExpeditor Station Cooler** 34° to 40°F
KITCHEN TEMP TEST RETESTFry Freezer 0° ± 10°FAutomatic Fry Dispensing Unit** 0°F ± 10°F
38°C to 55
STORAGE TEMP TEST RETESTWalk-in Cooler 34° to 40°FWalk-in Freezer 0°F ± 10°FSpecialty Freezer 0°F ± 10°FMeat Well 0°F ± 10°FAdditional Cooler** 34° to 40°FAdditional Freezer** 0°F ± 10°F
COOKOUTS TEMP TEST RETEST
TENDERGRILL® Fillet 140°F minCrispy Chicken Patty 165°F minOriginal Chicken Patty (OCS) 165°F minSpicy Chicken Patty (Spicy OCS) 165°F min
FRONT COUNTER TEMP TEST RETESTDisplay Merchandiser Heat** 125°F ± 20°FDisplay Merchandiser Cool** 34° to 40°FCream in Cream Dispenser** 34° to 40°F
KITCHEN TEMP TEST RETEST
STORAGE TEMP TEST RETESTBeverage Station Cooler 34° to 40°FSalad Station Cooler 34° to 40°FProduct Dispensing Unit** 34° to 40°F
COOKOUTS TEMP TEST RETEST
TENDERCRISP® Fillet 165°F min for 15 sec
Chicken Nuggets 165°F minChicken Strips 165°F minFish Patty 155°F min for 15 sec
Country Pork** 165°F min
PHU 1 PHU 2 PHU 3 PHU 4Test Retest Test Retest Test Retest Test Retest
TRAVEL PATH TRACKING
5:00 PM 6:00 PM 7:00 PM 8:00 PM 9:00 PM 10:00 PM 11:00 PM
12:00 AM 1:00 AM 2:00 AM 3:00 AM 4:00 AM 5:00 AM
SUNDAY — PM
q
TM: ______________________
q Ice Totes
TM: ______________________
q
TM: ______________________
q KITCHEN MINDER™
TM: ______________________
q
TM: ______________________
q Floors & Baseboards – Deck Brush - Dining RoomTM: ______________________
q
TM: ______________________
q Monitors (CRT)
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
q
TM: ______________________
