Pizza Hut Food Safety Checklist
| Location |
Store 35860 1140 S. Country Club Dr. Suite #110 MESA, AZ 85210 480-844-9916 |
| MIC Name |
Jennifer
|
| Thermometers | |
| All Thermometers Calibrated? | Yes |
| Please take picture of thermometer display (should be 32 degrees +\- 2 degrees) | |
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| Cold Temperature Management | |
| Maketable (bottom air) Temperature FSCC | 39.0 °F |
| Take photo of thermometer display | |
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| Maketable (top air) Temperature FSCC | 35.0 °F |
| Take photo of thermometer display | |
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| Meat Temperature FSCC | 38.0 °F |
| Cheese Temperature FSCC | 39.0 °F |
| WingStreet Refrigerator FSCC | 41.0 °F |
| Walk-In Cooler FSCC | 35.0 °F |
| Take photo of thermometer display | |
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| Refrigeration Air #1 FSCC | 39.0 °F |
| Does your Store have a second (#2) Refrigeration Unit? | Yes |
| Refrigeration Air #2 FSCC | 41.0 °F |
| Does your Store have a third (#3) Refrigeration Unit? | Yes |
| Refrigeration Air #3 FSCC | 39.0 °F |
| Does your Store have a fourth (#4) Refrigeration Unit? | No |
| Freezer Air #1 FSCC | -9.0 °F |
| Take photo of thermometer display | |
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| Does your Store have a second (#2) Freezer? | Yes |
| Freezer Air #2 FSCC | -2.8 °F |
| Does your Store have a third (#3) Freezer? | No |
| Freezer Air #3 FSCC | N/A |
| Does your Store have a Salad Bar? | No |
| Salad Bar (air) FSCC | N/A |
| Salad Bar (Cheese, Salad Dressing or Eggs) FSCC | N/A |
| Hot Temperature Management | |
| Is there a Pizza coming out of the oven soon? | No |
| What is the temperature of the pizza? | N/A |
| Is there a Pasta coming out of the oven soon? | No |
| What is the temperature of the pasta? | N/A |
| Are there cooked wings coming out of fryer soon? | No |
| What is the temperature of the cooked wings? | N/A |
| Does your Store have Wings (Baked Non WS)? | N/A |
| What is the temperature of the baked wings | N/A |
| Temperature Setting & Belt Speed | |
| Please select "Yes" if today is Wednesday and you need to record the Temperature Setting & Belt Speed. | No |
| Temperature Setting (Top) | N/A |
| Temperature Setting (Center) | N/A |
| Temperature Setting (Bottom) | N/A |
| Belt Speed - Top (HH:MM:SS) |
00:00:00
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| Belt Speed - Center (HH:MM:SS) |
00:00:00
|
| Belt Speed - Bottom (HH:MM:SS) |
00:00:00
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| Hot Holding | |
| Does your Store have Meat Sauce/Soup? | No |
| Meat Sauce/Soup FSCC | N/A |
| Corrective Action | |
| Does your Store have Buffet Pizzas? | No |
| Buffet Pizzas FSCC | N/A |
| Corrective Action | |
| Is there a Timing System in place for hot hold? FSCC | Yes |
| Text | |
| Food Handling | |
| Only approved ingredients used FSCC | Yes |
| Text | |
| No spoiled/expired food present FSCC | Yes |
| Text | |
| Please take a photo of all the boxes of MUSHROOMS showing their expiration dates, AND key in how many cases you have in the comment section. | |
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| Please take a photo of all the boxes of TOMATOES showing their expiration dates, AND key in how many cases you have in the comment section. | |
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| Please take a photo of all the boxes of GREEN PEPPERS showing their expiration dates, AND key in how many cases you have in the comment section. | |
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| Please take a photo of all the boxes of ONIONS showing their expiration dates, AND key in how many cases you have in the comment section. | |
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| WS raw zone process followed FSCC | Yes |
| Text | |
| Food is correctly date labeled & FIFO followed FSCC | Yes |
| Text | |
| Lemons/Limes are washed | N/A |
| Text | |
| Sanitation | |
| Utensils and smallwares are properly cleaned and dried with no wet nesting of dishes (stacking wet dishes together where they can not dry is wetnesting.) | Yes |
| Hot water > 120 ºF at 3-comp sink FSCC | Yes |
| Comments | |
| Sanitzer buckets/bottles at correct PPM FSCC | Yes |
| Please take picture of sanitizer strip | |
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| High Temp Dishwasher: Water > 180 ºF or dish surface > 160 ºF FSCC | Yes |
| Comments | |
| Low temp Dishwasher: Chemicals at correct PPM FSCC | Yes |
| Please take a picture of the testing strip | |
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| Chemicals stored, labeled correctly | Yes |
| Comments | |
| Health & Hygiene | |
| No ill team members working FSCC | Yes |
| Comments | |
| Correct Hand Washing Procedures Followed FSCC | Yes |
| Comments | |
| Water > 100 ºF at hand sinks | Yes |
| Comments | |
| Hand sinks (including restrooms), are stocked, accessible & used properly | Yes |
| Comments | |
| Hair restraints worn correctly | Yes |
| Comments | |
| Pest Management | |
| Pest infestation or activity are not present and all traps placed correctly FSCC | Yes |
| Comments | |
