Food Safety Travel Path

Food Safety Travel Path
Name*

First NameLast Name
Date*

MonthDayYear
Date
Please select your area*

Beloit AreaRockford AreaHuntley Area
Beloit Area*
Rockford Area*
Huntley Area*
Is this your Daily or Monthly Food Safety Travel Path?

DailyMonthly
Discuss General Knowledge: Ask a manager these questions. They should answer without any reference material.
What is the name of the manager you are asking these questions? This should be a different manager each month.*
What are the 5 symptoms of when an employee cannot work? The manager must correctly choose all. D*

Sore throatFeverJaundiceCovidDiarrheaSinus InfectionSore throat with feverVomitingHeadacheOpen wound/soreCold & fever
What are the reportable illnesses? D*

Salmonella (Typhoid)Salmonella (Non-Typhoid)ShigellaHepatitis ANorovirusE. Coli
When can an employee return to work?*
Is the food safety one pager posted in the restaurant and are all critical food safety temps in line? M*

YesNoIn poor condition and a new one is needed
Documentation
Check and confirm these documents M*

Digital Food Safety Records: Food Safety Daily Checklist completion percentage (should be above 80%)Last two Monthly Food Safety Procedures Verifications (must be 100%)Procedures for non-food spill clean-up new update blue cleaner (kit available)
Hand Sinks & Handwashing
All handwashing sink supplies are available (at every handwashing sink) D*

Warm running water (100 degrees)Soap (working soap dispenser)Paper towels or sanitary air dryerGarbage canHandwashing sinks are easily accesible (nothing in front of them)
Hourly handwashing is taking place and verified on Squadle tablet D*

YesNo
Sanitizing
All towel buckets are tested at 50 ppm or above D*

Service AreaProduction Area - grill towelsProducation Ara - regular towels
Back sink & dishwasher (if applicable) D*

Back sink sanitizer test (quat) tested at 200 ppm or aboveDiswasher (chlorine) tested at 50 ppm or aboveBack sink water at 110 degrees or higher
Water & Ice
Check the following M*

Water filters datedIce buckets & scoop cleanIce scoops stored properly (in holder/not in ice)Ice buckets stored upside downNo visible mold build up in ice bin or drink dispenser ice chutes
Refrigeration
Check the following in EnergyBox D*

Ensure freezers at proper temperature and items are solidly frozenNo uncovered/open products (not exposed to air)Coolers at or below a temperature of 40 degreesAll primary and secondary shelf lives are within code
Raw Food Product Handling
Check the following M*

Assess employee behaviors (hand washing and glove use) and personal hygiene proceduresChemicals stored away from food and packagingSanitized towels are not left sitting out on surfacesProper use of blue gloves and dedicated utensils used to prevent cross-contaminationProper use of clear/white glovesCheck that all produce, cheese and melted butter at prep table is marked with a secondary shelf life and is not expiredCheck utensils and UHC trays for cleanliness and no build-up and for condition (not cracked or damaged)Check the internal temperature of 3 TCS foods in hot holdingCheck under grills and fryers for excessive build-up or signs of pestsManagers know how to correctly complete food safety checks and make adjustments
Allergens
Manager can explain the following M*

Orange container with a lid and dedicated scoop used for nut containing mix-ins and refrigeratedAsk the Manager how they deal with a customer request for allergen information
Pests: 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.
Check the following M*

Inside the restaurant has visible infestationInside the restaurant shows signs of active infestationOutside the restaurant has visible infestationOutside the restaurant shows signs of infestationUn-trapped live rodent(s)Live cockroach(es)Rodent droppingsGreater than 5 small flies in one areaLook inside of shed if applicable for signs of pest infestationOther
Have you completed your Monthly Food Safety on Squadle?*

YesNo
Have you signed off on all of the fire extinguisher tags for the current month? M*

YesNo
Do you have a backup digital pyrometer and spare needle probe? If not, be sure to add to your next Spendsmart order D*

YesNo
If the "submit" button is not showing, you have an incorrect answer in the form. Please ask your General Manger.
Signature*

Clear
Should be Empty:

Food Safety Travel Path

Discuss General Knowledge: Ask a manager these questions. They should answer without any reference material.

Documentation

Hand Sinks & Handwashing

Sanitizing

Water & Ice

Refrigeration

Raw Food Product Handling

Allergens

Pests: 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.

If the "submit" button is not showing, you have an incorrect answer in the form. Please ask your General Manger.