BOH Food Safety Assessment

Who is completing this checklist?

PREP TABLE AREA: Is the ICE MACHINE FREE from MOLD (gray doors, bottom lid and inside around the white pvc)? If not, it is a food safety violation! Please clean it and notify manager on duty.

PREP TABLE AREA: Are there any EXPIRED or MISSING LABELS in the prep table TOP and BOTTOM cooler? Check all labels! Please make sure to correct any issues IMMEDIATELY.

Do you see an available thermometer that is dedicated just for the prep station?

Yes

PREP TABLE AREA: Record the temperature of the CHEESE, CHICKEN, and LETTUCE in the PREP TABLE. Temperatures must be 40 degrees or lower. If not, advise prep team member that tomatoes must be placed in the walk-in cooler temperature and notify manager.

PREP TABLE AREA: Record the temperature of the CHEESE and CHICKEN CONTAINER UNDER the PREP TABLE. Temperatures must be 40 degrees or lower. If not, advise prep team member that the container must be placed in the walk-in cooler.

PREP TABLE AREA: Are there red SANITIZER WIPES AVAILABLE in prep work area ready to be used if needed? If not, please make sure to get one and place it there.

PREP TABLE AREA: Ask prep area team member to CLEAN and SANITIZE STAINLESS STEEL COUNTER and UTENSILS (must be done every 4 hours). Please confirm that it has been done.

PREP TABLE AREA: Did you sanitized Bump Bar and lowboy handles in the prep area with Sanitizer Wipes?

Yes

PREP TABLE AREA: Are all HANGING SCOOPS, KNIFES, and OTHER UTENSILS by prep sink FREE FROM FOOD RESIDUE? Please inspect them thoroughly. Food residue is a High Food Safety Violation. If any is dirty, please put them in the sink to be washed immediately!

PREP TABLE AREA: Was the VEGETABLE SINK SANITIZED before use. Who sanitized it?

PREP TABLE AREA: Is there LIQUID (chemical) in the VEGETABLE SINK and DISHWASHER chemical BOTTLES? If not, please replace the bottles and notify prep team member.

PREP TABLE AREA: Are prep cooler GASKETS clean and FREE from MOLD? If not, please clean it and notify manager on duty. Do we need to replace any of the gaskets?

PREP TABLE AREA: Are the LETTUCE CHOPPER BLADES clean and FREE from FOOD RESIDUE? If not, that is considered a HIGH FOOD SAFETY VIOLATION, even if it's a tiny piece of lettuce. Put it to wash and notify manager on duty immediately.

VERTICAL COOLER: Are there any EXPIRED or MISSING LABELS in the vertical cooler? Check all labels! Please make sure to correct any issues IMMEDIATELY.

VERTICAL COOLER: Record the temperature of WRAP and 2 SALADS in the vertical cooler. Temperatures must be 40 degrees or lower. If not, advise prep team member that the item must be placed in the walk-in cooler.

VERTICAL COOLER AREA: Do all GRILLED CHICKEN TRAYS (cooling down) on the RACK have an UNEXPIRED label (sticker)? If not, please correct issue and notify Manager on duty immediately.

SINK AREA: Are there SANITIZER BLOCKS (red/purple) in the 4-compartment sink. If not, please add one and notify prep team member.

SINK AREA: Please check the sanitizer concentration (sanitizer sink - if filled with water). Take a picture of the testing strip WITH colors on the side of the test strip bottle. If NOT within target, please empty sink and notify team member in prep area.

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DRY DISH AREA: Are all clean dishes on the DRY RACK UPSIDE DOWN and FREE FROM ANY FOOD RESIDUE. Please inspect them thoroughly as this is very important! Food residue on dishes are HIGH FOOD SAFETY VIOLATION. If dirty, please place dish in the sink!

DRY DISH AREA: Are containers/lids FREE FROM STICKER RESIDUE? If they have the glue from sticker, please notify the manager on duty and place them into the sink to be cleaned. The GLUE from the STICKER is considered a High Food Safety Violation.

MOP SINK AREA: Are all the MOPS HANGING on the Mop sink and NOT TOUCHING EACH OTHER? Please take a picture. If it's not, it's considered health code violation, please correct issue.

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BREAK ROOM: Is the BREAK ROOM ORGANIZED/CLEAN and Free from EMPLOYEE OLD FOOD or CUPS? Please take a picture of the catering room.

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WALK-IN COOLER: THOROUGHLY inspect ALL LABELS in the WALK-IN COOLER. Are there any EXPIRED or MISSING LABELS (anything open must have a label/sticker) in the walk-in cooler? If yes, please correct the issue immediately.

WALK-IN COOLER: Please look at the BOTTOM of the STRAWBERRIES PLASTIC CONTAINER and check for any strawberries with MOLD. If you find any, please remove them from the walk-in cooler and notify manager on duty.

WALK-IN COOLER: Are MILK WASH and LEMONADES (liquids) placed on the BOTTOM (last) SHELF in the walk-in cooler? If not, please correct the issue and notify manager on duty. Please take a picture of the walk-in cooler.

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WALK-IN COOLER: Record the temperature of MILK WASH. It must be 40 degrees or below before use.

WALK-IN COOLER: Record 2 temperatures of the CHICKEN on the metal PANS. They must be 40 degrees or lower.

WALK-IN COOLER: Sanitize thermometer and check the temperature of the LETTUCES in 4 different metal pans. If above 40 degrees, please notify manager on duty immediately. This is considered a High Food Safety Violation!

WALK-IN COOLER AND FREEZER: Are the WALK-IN COOLER and FREEZER GASKETS clean, free of mold? If not, please clean it and notify manager on duty if any gasket needs to be replaced.

Yes

WALK-IN COOLER AND FREEZER: What's the temperature of the WALK-IN COOLER and FREEZER?

CLEANLINESS AND SAFETY: Is the KITCHEN FLOOR WET (specially by Ice Machine, Prep Table and Sink) and/or DIRTY? If yes, please use the Moppit machine to clean and dry floor. Floors must always be cleaned!

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CLEANLINESS AND SAFETY: Is the FLOOR by the MACHINES and BREADING TABLE clean? It must be free of FOOD, OIL, GLOVES, WATER, BOXES, etc. If not, please notify manager on duty and advise that floor must be cleaned. Please take a picture.

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CLEANLINESS AND SAFETY: Do we have any BOXES on the FLOOR anywhere in the kitchen (boxes of cups, produce, sauces, forks, etc.)? It's a food safety violation. Please put it away.

CLEANLINESS AND SAFETY: Have all TRASH CANS in kitchen been changed. If not, please notify manager on duty and advise that trash must be changed.

CLEANLINESS AND SAFETY: Are all kitchen TEAM MEMBERS properly wearing HAIR NETS (covering entire hair)? This is mandatory. Advise manager on duty if any correction is necessary.

BOARDS AREA: Is the COOL DOWN container LABELED (sticker), with WHITE RUBBER BAND AROUND the CONTAINER? If not, that is a food safety violation, please correct it immediately and notify manager on duty. Please take a picture of the container.

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BOARDS AREA: Please check if ALL LOWBOYS are clean on the inside, FREE of WATER on the BOTTOM. Water on the bottom of the cooler is considered a food safety violation. If not, please write down which one is not clean or have water.

BOARDS AREA: Please use CLEAR GLOVES, get a thermometer, and SANITIZE IT. Enter temperature of AMERICAN CHEESE. If above 40 degrees, please advise that CHEESE MUST BE PLACED in the walk-in cooler TO REACH PROPER temperature and notify manager on duty.

BOARDS AREA: Sanitize thermometer and enter temperature of the LETTUCE. If above 40 degrees, please advise that the LETTUCE MUST BE PLACED in the walk-in cooler TO REACH PROPER temperature and notify manager on duty.

BOARDS AREA: Sanitize thermometer and enter temperature of the SLICED TOMATOES. If above 40 degrees, please notify kitchen manager so it can be changed. If needed, LETTUCE MUST BE PLACED in the walk-in cooler TO REACH PROPER TEMPERATURE.

BOARDS AREA: Check temperature of CHICKEN (filets, nuggets, strips) in the WARMERS. Record the 2 lowest temps. If any is under 140 degrees, it cannot be served to guests! They need to be placed in the cool down bucket. Notify manager on duty.

BOARDS AREA: Record the TEMPERATURES of the LOWBOYS (COOLER) in PRIMARY and SECODARY areas. Must be 40 degrees or under. If not, please notify manager on duty to remove all items from lowboy and place them in the walk-in cooler.

SECONDARY AREA: Record TEMPERATURE of LIQUID EGG (breakfast) if carton is OPEN. Make sure that OPEN CARTON has a LABEL. If above 40 degrees, LIQUID EGG MUST BE PLACED in the walk-in cooler TO REACH PROPER temperature and notify manager on duty.

BREADING TABLE AREA: Is the BREADING PERSON TOUCHING the machines with the YELLOW GLOVES? That is considered a HIGH FOOD SAFETY VIOLATION. If yes, please advise team member to stop because that is dangerous for the health of our guests and notify manager!

BREADING TABLE AREA: Is the BREADING PERSON wearing an YELLOW APRON and WALKING AROUND THE KITCHEN, BOARDS and NUGGETS area? That is a HIGH FOOD SAFETY VIOLATION. Yellow apron IS TO BE USED at the BREADING TABLE or at the THAWING CABINETS only!

BREADING TABLE AREA: Switch to the YELLOW THERMOMETER and YELLOW GLOVES. Check and record the temperature of MILK WASH on the BREADING TABLE. If above 40 degrees, please notify manager on duty immediately.

BREADING TABLE AREA: Please take 2 TEMPERATURES of CHICKEN ON the BREADING TABLE. Temperatures must be 40 degrees or lower. If not, please notify manager on duty.

BREADING TABLE AREA: Please take TEMPERATURES of CHICKEN in ALL PANS at the Vertical Cooler. Temperatures must be 40 degrees or lower. If not, please notify manager on duty.

MACHINES AREA: Have BOTH GRILLS been cleaned and SHINNING like new? Please take picture of the grills.

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THAWING CABINETS: THAWING CABINETS must be cleaned - one per each day of the week. Are the cabinets clean on the inside? Please take a picture of the inside of one of them. If not, please advise manager on duty that it needs to be cleaned.

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THAWING CABINETS AREA: Is the RAW FILET ROLLER clean and FREE from FOOD RESIDUE? If not, that is considered a HIGH FOOD SAFETY VIOLATION, even if it's a tiny piece of lettuce. Put it to wash and notify manager on duty immediately.

APPEARANCE AND UNIFORM: Are all BOH TEAM MEMBERS wearing NAME TAGS? This is mandatory as name tag is part of the uniform. If no, name tags must be purchased. Advise manager on duty if any correction is necessary.

APPEARANCE AND UNIFORM: Are all BOH team members wearing appropriate jewelry (NO GEMSTONE EARRINGS or NOSE RING) and SOCKS (must be BLACK ABOVE ANKLE). This is mandatory. Advise manager on duty if any correction is necessary.

Ask a team Member - write down name - where the Chick-fil-A Kissimmee's Health Policy located? Ask them to Name one of the Big 6 Food Born Illnesses.

Ask 2 team members (write down names): What are 2 of our CORE VALUES? Please document response. Why are they important? Our CORE VALUES define our behavior norms and lays the foundation for what we care. It's who we are and what we stand for.

Ask 2 team members (write down names): What are the CORE 4? Document answers. Why are they important? It's the foundation of our Service Model! It shows care to our guests.

Ask at least 2 Team Members (write their names below): What are our Core Strategic Pillars? Why are they important? Please document their answer below.

Ask at least 2 Team Members (write their names below): What is our Chick-fil-A Kissimmee Vision Statement? Please document their answer below.

Please add final notes about your inspection here. If ANY item above was OUT OF TEMPERATURE or in VIOLATION, please explain what action was taken to fix the issue.