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EcoSure Prep Checklist
First & Last Name
*
Restaurant is free of infestation and/or signs of active pest (animal/insect) infestation in the restaurant building, adjoining corral, and any area within 10 feet (3m) of the building.
*
Critical- Pass/Fail
inside the restaurant has visible infestation
inside the restaurant shows signs of active infestation
outside the restaurant has visible infestation
outside the restaurant shows signs of active infestation
un-trapped live rodent(s)
live cockroach(es)
rodent droppings
greater than 5 small flies in one area
none of the above
Other
The internal temperatures of raw plant based and chicken products after cooking are at or above 165°F (74°C).
*
Critical- Pass/Fail
temperature settings and cooking timers are not set correctly
proper fryer baskets not being used or overfilled
oil levels in fryers are not correct
fryer(s) are not in good repair
none of the above
Other
The internal temperatures of Fish/Shrimp after cooking are at or above 155°F (69°C).
*
Critical- Pass/Fail
temperature settings and cooking timers are not set correctly
proper fryer baskets not being used or overfilled
oil levels in fryers are not correct
fryer(s) are not in good repair
none of the above
Other
The internal temperatures of breakfast/pizza sausage after cooking are at or above 155°F (69°C).
*
Critical- Pass/Fail
temperature settings and cooking timers are not set correctly
Grill/Oven not in good repair
none of the above
Other
The on-duty manager (or staff assigned) can demonstrate they have been trained on properly completing Food Safety Checks, including the ability to take corrective action.
*
Critical- Pass/Fail
manager does not know how to perform food safety checks
manager does not know how to perform corrective actions
thermometer is not being properly placed in food items
the manager does not know the minimum cooking temperature requirements
none of the above
Other
All Time-Temperature Control for Safety (TCS) refrigerated products in code (within primary shelf life).
*
*5 Points
fresh beef/steaks/hot dogs
produce
cheese/eggs/dairy
bacon
chicken wings/tenders
none of the above
Other
Handwashing sinks: There is running warm water and required supplies at all handwashing sinks. Handwashing sinks are easily accessed by employees and only used for hand washing, not preparing food or storing equipment.
*
*5 Points
supplies not available (soap)
soap dispenser not functioning properly
no warm water (atleast 100 F)
handwashing sink knobs not working
no paper towel
handwashing sink/taps not reachable, obstructed or not accessible
none of the above
Other
Handwashing procedure: Hands are properly washed following hand washing procedures.
*
*5 Points
hands not washed on an hourly basis
hand washing activity not monitored
hands not washed after returning from restroom
hands not washed after taking a break
hands not washed after handling raw product
hands not washed after tasks (i.e. handling waste, cell phone, touching face, hair, off floor, etc.)
none of the above
Other
Sanitized towel/cloth buckets: Sanitized towel buckets contain towels and sanitizer solution at the correct concentration checked with a test strip.
*
*3 Points
fresh bucket with sanitized towels not prepared
no towels in bucket
sanitizer level less than 50 ppm
test strips not available/damaged/expired/not in usable condition
clean buckets not placed in convenient and accessible location
towel buckets left on floor
none of the above
Other
Sanitized towel/cloth buckets:Sanitizer-soaked towels used at food, beverage preparation, and service areas placed into towel bucket after using and not left sitting out on surfaces.
*
*1 Points
towels left out on kitchen surfaces
towels left out on beverage/service areas
soiled towels mixed with clean towels
none of the above
Other
Utensil and Small-ware sanitizing: All in-use grill utensils, prep table utensils, pizza utensils, and respective holders are clean (no build-up), washed and sanitized at least every 4 hours as per approved procedure. The back sink and soap/sanitizer dispensers or dishwashers all function (hot water 110 F or higher in the wash sink) with all required supplies. The sanitizer and dishwasher have the correct concentration when checked with the appropriate test strip.
*
*3 Points
in-use utensils and holders have excessive grease or build-up
items are not being cleaned and sanitized every 4 hours
back sink dispenser/dishwasher not operating properly
sanitizer/dishwasher not at the correct concentration
water in sink/dishwasher not 110 F
test strips not available
proper wash, rinse and sanitize procedures not being followed
none of the above
Other
State of cleanliness: The restaurant (all areas) in a good state of cleanliness. In all areas, the floors/walls/ceiling and equipment do not have dust/dirt/food build-up. There should not be a pool of standing water in the restaurant.
*
*4 Points
excessive build-up of dirt/grease / mold on floors/walls/ceiling (e.g. build-up of food equipment)
excessive build-up of dirt/grease / mold on equipment
standing/puddling water on the floor
restrooms and facilities not cleaned regularly (minimum every 2 hours)
restrooms and facilities not stocked
storage room not clean and/or has a foul odor
none of the above
Other
State of repair: The building and equipment is functioning properly and in a good state of repair (not cracked or damaged). The freezers should not have an excess build-up of ice that would prohibit the unit to function properly.
*
*3 Points
floors/drains/walls/ceiling not in good repair (e.g. broken/missing tiles)
broken equipment/utensils/trays/etc. in use
grease traps in use not functioning properly
ice build-up in freezer
none of the above
Other
Water and ice: Appropriate measures taken to protect water and ice from foreign material, chemicals and/or microbial contamination. Water filters in date and ice machines free from mold.
*
*5 Points
water filter(s) not dated
water filters bypassed
ice transfer bucket or ice scoop not clean
ice scoop(s) not stored in holder
water/ice not protected from possible contamination
ice machine/ice bins has visible mold or buildup
ice bucket stored upright (should be upside down)
none of the above
Other
Food product opened: Opened packages of food in storage, (including dry storage, refrigerators and freezers) covered/ wrapped, labeled, off the floor and away from walls. Product stored according to proper procedures.
*
*5 Points
product not covered
product not labeled
product not off of floor
product not away from wall
product not stored properly (e.g., raw above ready to eat)
all non-essential equipment not removed from food (spoons, cups, ladles)
there is no plan for glass/porcelain/crockery breakage clearance
none of the above
Other
Raw food product handling: gloves being changed after handling all raw product at the grill/fryer stations.
*
*5 Points
gloves not discarded when removed/being reused
double sets of gloves worn
gloves not removed at the proper time after handling raw food
gloves not removed properly (from the wrist and turning inside out)
bare hands being used with raw product at grill/fryer
none of the above
Other
Good hygiene practices: Disposable gloves and other personal hygiene procedures followed.
*
*5 Points
gloves not being worn when preparing sandwiches, salads, etc...
gloves not changed and hands not washed if become contaminated
gloves not discarded when removed or are being reused
double sets of gloves being worn
apron/hair/beard cover not used properly to prevent contamination
uniform not clean
uniform not in good repair
excessive jewelry on hands & wrists (more than a smooth ring/wedding band) (no watches)
fingernails not trimmed, filed and maintained
false nails, dirty fingernails, or nail polish and not wearing intact disposable gloves
employees consuming food and/or beverage in food prep or service areas (behind registers, at running station, in kitchen or dish)
gloves not worn or hands not cleaned and disinfected before getting ice
aprons not removed before use of restroom
false and/or dirty fingernails
none of the above
Other
Chemical management: All chemicals are clearly labeled and stored away from food and packaging.
*
*3 Points
chemical spray bottles/containers stored in the kitchen near food or open packages
chemical spray bottles/containers stored in the service area
chemicals are stored in dry storage near to food and packaging
chemicals stored in food containers
chemicals improperly used (ex. spraying around open food or packaging)
chemicals not clearly labeled
none of the above
Other
Pest management: Pest management program is in place and working effectively. Restaurant is pest proofed to prevent entry of pests (e.g., gaps under doors are sealed).
*
*3 Points
pest management program not in place
pest management program not working effectively
restaurant is not pest proofed
dead cockroach(es)
trapped rodent(s)
trailing ant activity in one area
high large fly activity greater than 5 in one area
none of the above
Other
Non-food/biohazard spill procedures are in place.
*
*1 Point
cleaner not available
staff not trained in the use of the non-food spill procedures
non-food spill procedures not available
non-food spill procedures not followed
none of the above
Other
Frozen products: Primary storage freezers keeping products at 0°F (-18° C) or below. Secondary storage freezers keeping products solidly frozen.
*
*5 Points
product warmer than 0°F (-18° C)
product not solidly frozen in 3-door freezer
product not solidly frozen in chest freezers
product not solidly frozen in stand-up freezers
none of the above
Other
Refrigerated products: All products in walk-in refrigerator and any other primary storage refrigerator at or below 40° F (4° C) (including shake/sundae in reservoir). All products in secondary storage refrigerators keeping at correct temperature.
*
*5 Points
Walk-in
2-door in kitchen/service
beverage cooler
cold-well cabinets
none of the above
Other
Shelf lives: All in-use refrigerated products held in refrigerators or at room temperature marked and being used within their secondary shelf lives.
*
*3 Points
product held on the line or cold wells
cheese/eggs/dairy
product held not properly marked
product in-use not marked with proper secondary shelf life
none of the above
Other
Leftover heated foods: All leftover heated foods are discarded. Heated food products (proteins) are not held below 140 °F (60 °C) or beyond their defined time.
*
*3 Points
sauces/soups/gravies
products held without a timing mechanism
product held not properly marked
none of the above
Other
Pyrometer: The pyrometer and accessories (e.g., probes) are clean, calibrated, working correctly, and used correctly.
*
*5 Points
probe not complete/missing
pyrometer not in calibration
damaged
dirty
not sanitized in between each use
backup pyrometer not available
none of the above
Other
Sourcing: All food, food packaging, equipment (including utensils), and cleaning chemicals are from approved sources
*
*5 Points
food not from approved sources
packaging not from approved sources
equipment not from approved sources
cleaning chemicals not from approved sources
none of the above
Other
Employee health: Managers understand employee illness symptoms and reportable illness causes for when an employee cannot be working. Managers also understand when an employee can return to work after illness.
*
*5 Points
manager does not know all symptoms that would result in employees not being able to work
manager does not know the procedures to follow when presented with an ill employee
manager does not know when an ill employee would be allowed to return to work
manager does not know the reportable illness causes
employee(s) are observed exhibiting any of the reportable illness symptoms
none of the above
Other
Staff training: All managers (including shift managers) trained and certified in food safety per local requirements. The staff is trained on food safety per global requirements and market expectations before commencing work.
*
*5 Points
certification date not current
certification for managers not issued by ANSI accredited organization
certification records for ALL managers not available for review during visit
employee training records not available for review during visit
not all employees have been trained and verified
none of the above
Other
Health Department Inspections: Review the most recent health department inspection and food safety audit reports. All food safety violations noted by the health department have been corrected or have a plan in place to correct issues.
*
*5 Points
health department inspection report not available
critical violations noted by health department have not been corrected
plan not in place to correct issues
none of the above
Other
Allergen management: Market specific allergen management program in place.
*
*3 Points
allergen info not available for staff
staff not aware of correct procedures to follow when dealing with a customer with allergies
local requirements not adhered to
none of the above
Other
Points
Anything under 80 points is a fail.
of 100
Notes:
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