Food Safety Top 30*

October 31, 2021, 11:29 a.m. (CDT) By tx.0060.presforest store

Location	Preston Forest - 60 11930 Preston Rd Ste 108 Dallas, TX 75230-6165 +1-972-789-1900
Name	Dragana
Position	SM
Field Leader Food Safety Culture Verification	Not Checked
Score (%)	95.77
1) Minor: All non-food contact surfaces are clean, cleanable, and in good repair
3-compartment sink - Spray nozzle free of significant buildup	Yes
Walk-in Cooler - Shelves clean	No
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Describe what was done to correct this:	Corrected on-site to proper standard
Describe the root cause:	Lack of knowledge of procedure (training)
Describe steps taken to prevent re-occurrence:	Trained team member
Walk-in Cooler - Fan guard/Vent cover cleaned regularly	Yes
Food Storage - Shelves clean	Yes
2) Minor: BOH: Floors, walls, ceiling and floor drains are cleanable and clean
BOH: Floors, walls, ceiling and floor drains are cleanable and clean	Yes
3) Minor: All gaskets on refrigeration are clean and in good repair
Front line reach-in cooler gaskets are not torn or damaged	Yes
Grill reach in cooler gaskets are not torn or damaged	Yes
Walk-in cooler gaskets are not torn or damaged	Yes
Beverage cooler gaskets are not torn or damaged	Yes
4) Critical: Food Contact Surfaces cleaned and sanitized
Dishes and Pans are cleaned and sanitized - check pans, bowls, hotel pans, pots, etc.	Yes
Utensils are cleaned and sanitized - check knives, guac masher, spoons, spatulas, tongs, cheese wires, etc.	Yes
Equipment is cleaned and sanitized - check Sammic, salad spinner, cutting boards, soda nozzles, tea urns, ice machine, etc.	Yes
5) Critical: Cold Holding
Make Line: TCS foods held in cold holding less than 41°F (5°C)	Yes
Second Make Line: TCS foods held in cold holding less than 41°F (5°C)	N/A
Grill Reach-In: TCS foods held in cold holding ≤ 41°F (5°C)	Yes
Walk-in Cooler: TCS foods held in cold holding ≤ 41°F (5°C)	Yes
6) Major: Utensils/equipment food contact surfaces are in good repair
Green cutting boards are not heavily scratched	Yes
Utensils are not cracked, chipped or broken	Yes
Equipment is not chipped or broken	Yes
Red Cutting boards are not heavily scratched	Yes
7) Major: Purell Foodservice Sanitizer is available
Purell test strips are available in the restaurant	Yes
Purell Foodservice Sanitizer is available in the restaurant	Yes
8) Major: No expired product present
No TCS Items are present past the expiration times/dates written on them.	No
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Describe what was done to correct this:	Discarded expired product
Describe the root cause:	Lack of knowledge of procedure (training)
Describe steps taken to prevent re-occurrence:	Trained team member
Items have holding times and manager can validate that product has not gone past expiration date/time.	Yes
9) Major: Food utensils in use are stored properly
Utensils stored on a clean surface.	No
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Describe what was done to correct this:	Cleaned surface and utensils
Describe the root cause:	Lack of knowledge of procedure (training)
Describe steps taken to prevent re-occurrence:	Trained team member
Utensils are being stored in prepared food with no handles contacting food.	Yes
Ice scoops are stored properly and no handles are touching food.	Yes
Thermometers are not kept in standing water < 135ºF (57°C)	Yes
Utensils are not kept in standing water < 135ºF (57°C)	Yes
10) Critical: Handwashing at appropriate times, including at the Top of the Hour
Critical: Handwashing at appropriate times, including at the Top of the Hour	Yes
11) Critical: Proper handwashing procedure
Hand sanitizer applied as last step of handwashing	Yes
Using paper towel to turn off faucet	Yes
Proper handwashing technique	Yes
Hands are properly dried	Yes
Not using only hand sanitizer to replace handwashing	Yes
12) Major: Wiping cloths stored properly and are at the proper concentration (per manufacturer specifications)
Major: Wiping cloths stored properly and are at the proper concentration (per manufacturer specifications)	Yes
13) Critical: Hot Holding Temperatures
Make Line: Steak in hot holding 140 minumum	Yes
Make Line: Chicken in hot holding 140 minimum	Yes
Grill Area Hot box(es): TCS product in hot holding 140 minimum	Yes
Make Line: Rice in hot holding 140 minimum	Yes
Second Make Line: Other TCS product in hot holding 140 minimum	N/A
Second Make Line: Chicken in hot holding 140 minimum	N/A
Second Make Line: Steak in hot holding 140 minimum	N/A
Second Make Line: Rice in hot holding 140 minimum	N/A
Make Line Hot box(es): TCS product in hot holding 140 minimum	N/A
14) Minor: All lighting sources are properly shielded or shatter-proof in areas where food, service utensils and equipment are stored or prepared. Lighting is adequate. Light fixtures are clean.
Minor: All lighting sources are properly shielded or shatter-proof in areas where food, service utensils and equipment are stored or prepared. Lighting is adequate. Light fixtures are clean.	Yes
15) Critical: Daily HACCP Control Log (DHCL) is available and complete
Critical: Daily HACCP Control Log (DHCL) is available and complete	Yes
16) Critical: Proper use of food hierarchy in storage
Proper hierarchy in coolers	Yes
Proper hierarchy on cold lines	Yes
17) Critical: Chemicals
Chemicals properly stored	Yes
Chemicals properly labeled	Yes
First Aid Kit is adequately stocked - check blue bandages, eye wash, burn cream, antiseptic, etc.	Yes
18) Minor: Dumpster area is regularly cleaned and free of excess debris; dumpster plug is in place. Dumpster and outdoor garbage container lids are kept closed and are in good repair.
Dumpster lid is closed	Yes
Dumpster area properly cleaned; no debris present.	Yes
Dumpster plug is in place.	Yes
Garbage containers are not in poor repair or cracked/broken	Yes
19) Minor: No jewelry worn on arms or hands except plain ring (i.e. wedding band)
Minor: No jewelry worn on arms or hands except plain ring (i.e. wedding band)	Yes
20) Minor: Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions
No gaps exist around entryways, pipes, ductwork, etc.	Yes
Doors are never propped open when not in use	Yes
21) Critical: All managers are ServSafe certified and local certificates (when required) are present
Critical: All managers are ServSafe certified and local certificates (when required) are present	Yes
22) Minor: Employee clothing and personal items are properly stored.
Minor: Employee clothing and personal items are properly stored.	Yes
23) Major: Food, linens and food contact items stored in appropriate locations (non-disposables)
Food and food supplies stored 6" above the floor	Yes
Food contact items inverted or protected as required	Yes
Linens are properly stored	Yes
Food contact items stored 6" above the floor.	Yes
Employee food is not stored with restaurant food	Yes
24) Minor: Health Department Permit is current and available
Minor: Health Department Permit is current and available	Yes
25) Critical: Proper drinking/eating in food service area
Employee drinks are stored properly.	Yes
There is no evidence of drinking or eating (partially eaten food or food wrappers) in food service area.	Yes
Employees are not eating in food prep/service areas.	Yes
26) Minor: Cleaning tools (mops, brooms and similar items) are properly stored.
Minor: Cleaning tools (mops, brooms and similar items) are properly stored.	Yes
27) Critical: No pest activity observed
No small flies (drain or fruit flies) are observed	Yes
No chewed bags, rodent droppings, or rodents are present	Yes
Drain socks are present in all drains	Yes
28) Critical: Wellness Checks are happening in the restaurant by the Food Safety Leader
Critical: Wellness Checks are happening in the restaurant by the Food Safety Leader	Yes
29) Critical: Manager in Charge (MIC) and Food Safety Leader (FSL) demonstrate knowledge
FSL demonstrates knowledge to immediately notify SSR of any employee illnesses per the Wellness Log (Red Book) and how to submit a Customer Incident Report	N/A
FSL demonstrates knowledge of the procedure to properly calibrate a thermometer	N/A
Critical: Blanching procedures properly followed or MIC can demonstrate knowledge	Yes
30) Critical: Raw animal foods cooked to proper internal cooking temperature
Critical: Raw animal foods cooked to proper internal cooking temperature	Yes
31) Critical: Victory Wash at proper concentration and appropriate test strips available
Critical: Victory Wash at proper concentration and appropriate test strips available	Yes