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HARDEE”S FOOD SAFETY & QUALITY ASSURANCE PROGRAM

FS/QA Managers Manual FY 2015

Revised 1/14

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HARDEE'S

FOOD SAFETY & QUALITY ASSURANCE PROGRAM

FY 2015

Restaurant Manual

Introduction

This manual has two purposes. First, it is a reference tool to help Hardee's teams focus on some

of the most basic, yet important, aspects of food quality, safety and restaurant maintenance and

sanitation. In doing so, you help ensure compliance with Hardee's high standards. Second, it

describes the evaluation protocol and clarifies the criteria used by EcoSure in the Hardee's Food

Safety & Quality Assurance Program. Please keep in mind, this manual does not stand alone

but is a complement to other tools used by Hardee's, such as the Operations Procedures Manual.

This manual does not answer all safety and sanitation questions that may arise. You may need

to refer to other Hardee's materials.

Hardee's has been working with EcoSure in aspects of food safety, quality and sanitation. Eco-

Sure is the outside auditing service that has been contracted to conduct all of the Hardee's Food

Safety & Quality Assurance Audits. Based in Chicago, Illinois, this division of Ecolab has a

staff of over 250 trained Food Service Field Specialists. These specialists are experienced in

auditing a full range of food service concepts and establishments including full service and

quick service restaurants.

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Table of Contents

Why We Have a Food Safety Program ...................................................................................................... 4 Goals of the Audit Program ........................................................................................................................ 4 Commitment from Quality Assurance and Operations ............................................................................ 5 General Audit Information ......................................................................................................................... 6 Key Focus Areas of the Food Safety Audit ................................................................................................ 7 Definitions of Audit Deficiencies ................................................................................................................. 7 Audit Rating Classifications ........................................................................................................................ 8 Explanation of an Audit Session ................................................................................................................. 9 Exit Interview ............................................................................................................................................... 9 Audit Challenge/Review Process .......................................................................................................... ….10-11 Red Audit Corrective Action Process ................................................................................................... …..12-13 Helpful Hints ............................................................................................................................................... 14 Conducting the Audit Section 1 – Front Line ............................................................................................................... .....15-17 Section 2 – Back Line......................................................................................................................17-21 Section 3 – Breakfast Area .............................................................................................................. 21 Section 4 – Fry Station ................................................................................................................ .21-22 Section 5 – Chicken Station ............................................................................................................ 23 Section 6 – Food Prep Area/Dry Storage/General ...................................................................... 23-28 Section 7 – Refrigerated Storage .................................................................................................. 28-30 Section 8 – Frozen Storage ............................................................................................................. 30 Section 9 – Charbroiler .................................................................................................................. 31 Section 10 – Restrooms ................................................................................................................... 32 Section 11- General Sanitation/Food Safety/Facility ................................................................... 32-38

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Why We Have a Food Safety Audit Program Recent outbreaks in foodborne illnesses have resulted in the following U.S. annual statistics:

48 million cases reported

128,000 of the reported cases were hospitalizations

3,000 of those hospitalized died

Costs of these incidents exceeded $6.9 billion To ensure that Hardee's is doing everything possible to serve our Guests consistently safe and quality products, the Food Safety & Quality Assurance Program was developed by the Quality Assurance Department. This is intended to supplement existing restaurant evaluations con-ducted by District Managers in company stores and Franchise Business Consultants in fran-chised stores.

Goals of the Audit Program Following are the goals of this program to ensure consistent and safe quality products for our Guests:

Protect our Guests and company from the costly and damaging effects of foodborne ill-ness by reducing “Critical” food safety concerns in operations

Provide Operations with a regulatory and corporate QA critical information database for

prioritized response

Improve restaurant regulatory compliance

Increase food safety knowledge and awareness of restaurant management and crew

Improve quality of products delivered to Guests to help drive sales

Improve cleanliness of restaurants

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Commitment from Quality Assurance

Provide at least three unannounced audits for each restaurant in the fiscal year

Provide operations management with routine QA Newsletters

Provide operations management with QA information concerning audits

Provide regulatory assistance and support – Health Department database and violation reporting

Commitment from Operations

Food safety and quality cannot be “inspected” into the restaurants

Success requires commitment and dedication from Operations, Training and Quality As-surance

Food safety and quality need to become a priority in each and every restaurant, espe-cially the use of the Daily Temperature Tracking Form

Recognize those restaurants with positive audit results

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General Audit Information

Audits will begin the first day of each fiscal year. Each Hardee's location will be evaluated at least three times per fiscal year. Audits can take place on any day of the week, during any daypart including weekends. Facilities must be open for service at the time of the audit (dining room and/or drive-

thru). Specialists may begin an audit any time between when the restaurant opens and 8 PM

(including lunch and dinner times). Upon entering a facility, the specialist may evaluate the restroom(s) first, if applicable.

Observations made of the kitchen area and crew activities before the specialist goes be-hind the counter will be included in the audit.

Before entering the kitchen area of the restaurant, the specialist will ask at the service counter for the manager on duty of the restaurant.

The specialist will present an access letter and show an EcoSure photo ID. Unless there is a discrepancy in the identification that is presented, the specialist should

be given immediate access to the kitchen area. If there is a discrepancy in the identification presented, please contact EcoSure at 866-326-7871. The exact order of how questions are evaluated is at the specialist's discretion. The audit will take approximately 1 1/2 hours to complete. During rush periods, the specialist will try to stay out of the way as much as possible. A summary inspection report will be printed and given to the manager-on-duty at the

end of the inspection. The report will be reviewed during the exit interview with the manager-on-duty prior to leaving the facility. If the specialist is using a paper form due to computer/printer problems, a copy of the paper form will be left with the manager-on-duty. Additionally, after the audit is reviewed by EcoSure, a final copy of the audit will be sent to the restaurant.

Any procedure deviation to the Operations Procedures Manual or this manual requested by a health department must be called in to Hardee's QA.

Should the Manager Accompany the Specialist?

It is not necessary to accompany the specialist during the audit. Specialists have been in-

structed to point out to the manager-on-duty any critical deficiencies as they are found. A com-

plete exit review will also be given at the end of the audit. A manager can accompany the

specialist; however, keep in mind that the specialist has a time constraint regarding how

long the audit is to take.

HELPFUL HINT: It is crucial that every level of management (GM, RM, Shift Leader) be familiar with the audit process. The Person-In-Charge at the time of the audit is responsible for being knowledgeable in all aspects of the audit.

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Key Focus Areas of the Food Safety Audit

QA Daily Temperature Tracking Form

Product hold time procedures

Hand washing, hair restraint and cross-contamination

Safe food preparation and handling

Keeping hot food hot and cold food cold

Chemicals/Sanitizer storage, preparation and use

Product tagging, rotation, expiration (shelf life)

Facilities/Equipment

Definitions of Audit Deficiencies Audit deficiencies are observations that are noted in the audit that have two levels of impor-tance that affect the overall outcome of the final audit rating:

Critical (Level 3) Deficiency

Any defect, situation or condition that poses an immediate or potential health threat or physical hazard to Guests or crew.

Major (Level 2) Deficiency

Any practice or situation that alone doesn’t pose an immediate health threat but if not corrected may be a contributing factor to foodborne illness.

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Acceptable Audit Rating Classifications

A PLATINUM rating must meet all of these criteria:

0 deficiencies

A GOLD rating must meet all of these criteria:

0 critical deficiencies 2 or less major deficiencies

A GREEN rating must meet all of these criteria:

1 to 3 critical deficiencies 3 to 6 major deficiencies

Unacceptable Audit Rating Classifications

A YELLOW rating is a warning resulting from any of the following:

4 critical deficiencies 7 to 10 major deficiencies

A RED rating requires immediate action resulting from any of the following:

5 or more critical deficiencies 11 or more major deficiencies

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Explanation of an Audit Session The following summarizes how EcoSure will conduct these audits and what information will be ex-changed:

The EcoSure Specialist will arrive service ready.

The EcoSure Specialist will greet the manager on duty and explain the audit procedure.

The EcoSure Specialist will determine if there are pre-existing problems.

As the audit proceeds, the EcoSure Specialist will call attention to items requiring immediate attention.

The EcoSure Specialist will complete the audit, provide a printed report and review the results with the manager on duty at the end of the session.

Exit Interview

After completing an audit, the specialist will print out an exit report. They will then meet with one or

more members of the management team to discuss the results depending on store volume and coverage.

The exit report consists of a cover page summarizing all deficiencies observed, if any, and a corrective

action log to be used by the GM for tracking deficiencies that have been corrected. An additional cover

page will be printed for the specialist to retain. The interview will be approximately 10-15 minutes.

Any clarifications or questions should be discussed with the specialist during the exit interview. The specialist may call Ecosure at this time for resolution of any issues. Any issues still unre-solved should be recorded on the cover pages.

It is very important that the results of the audit be shared with all team members. For improve-

ment to occur, the crew must know what corrections to make and work as a team.

All results will be reviewed by EcoSure. Ratings are not final until confirmed by EcoSure.

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Audit Challenge/Review Process

Every effort should first be made to resolve questions while the specialist is in the restau-rant and pertinent information is most readily available. General Managers or person in charge are strongly encouraged to ask questions or request clarification.

Discuss the challenges or clarifications with the specialist when the violation is first

pointed out or during the exit interview.

If there is a challenge or clarification needed regarding audit results, a review process has been established.

Specialists do not have the discretion to make exceptions to Hardee's standards. You may

ask the specialist to call or page EcoSure for assistance if a determination is needed. Any unresolved disagreements must be noted on both the specialist’s and restaurant’s cop-

ies of the cover page. The specialist will transmit the disagreement along with the audit results to EcoSure. Audit results are not available at EcoSure until the next business day.

To request an official challenge, the General Manager or person in charge must call Eco-

Sure directly, preferably the following business day at 866-326-7871 from 9:00 AM to 4:30 PM CST. One person should gather all relevant information and documentation be-fore placing the call. Ask to speak to a member of EcoSure's Hardee's team who will gather all information necessary.

Challenge calls must be placed to EcoSure within one week of the audit after which time

results become final. Once a challenge has been registered, managers have one week to fax in relevant supporting documentation, if necessary.

EcoSure will contact the specialist to review all challenged items. While an audit is being reviewed, audit results are put on hold. If audit results have been

reported but the one week deadline has not passed, revised results will be sent when appli-cable.

Based on information gathered, a final determination will be made by Hardee's QA. Appropriate letters or e-mails will be sent to confirm any revision in results that are made. The Audit Challenge/Review Process does not affect the Red Audit Corrective Action

Plan. Any red audit rated restaurant still must properly complete and submit their correc-tive action plan within 14 days of the audit.

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Once EcoSure receives the call, the following protocol will be followed:

If a voice message is left with the Ecosure Hardee’s team, then a call back to the chal-lenging manager will be made within one business day.

Upon speaking with the challenging manager, the operations specialist at EcoSure will

record the following information.

Manager’s name

Unit phone number

Hardee’s unit number (150XXXX)

The deficiencies that are in question

The reason(s) why the item is in question or challenged

Any other pertinent information All necessary information will then be entered into EcoSure’s database for future refer-

ence. An email and reference number will be generated every time a dispute is placed. The email will be sent to Hardee’s QA. Also, the challenging manager will be contacted and given their specific reference number.

If, after speaking with the EcoSure operations specialist, the deficiency is still in ques-

tion, then an official challenge will be filed. Once a challenge is officially filed, all evaluation results, if not sent already, will be put

on hold and will not be sent out until the dispute is resolved. If the results have already been sent, an e-mail verifying the challenge will be sent to the appropriate people.

A call will be made to the EcoSure field specialist who performed the evaluation. This

is done to ensure that all pertinent information is consistent between both parties in-volved.

Based on the information gathered from both parties, a final determination will be made

by Hardee’s QA. Depending on the schedules of the field specialists, this process might take as long as five business days or more.

EcoSure will contact Hardee’s QA team to receive the final judgment. Once final judgment is determined, contact will be made to the challenging manager to

discuss the results. If necessary, any rating change results will be sent to the appropriate people. At this point all findings are final unless instructed otherwise by Hardee’s QA team di-

rectly.

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Red Audit Corrective Action Plan

Restaurants receiving a Red Audit must complete a Red Audit Corrective Action Plan detailing steps that will be taken to eliminate the Critical Deficiencies as noted in the audit report. To properly identify the restaurant, the unit number listed must be the People Soft Number. These numbers start with 150XXX. Stores that receive a red audit will be contacted within 30-45 days to schedule a red audit re-audit. The red audit re-audit is un-scored and is intended to be a training session. There will be an additional charge for red audit re-audits. Company Restaurants – The GM should forward the completed Red Audit Corrective Action Plan to the DM for signature. The executed form should then be forwarded to the RVP/RDO and the Quality Assurance Department within 10 days from receipt of the audit. Franchise Restaurants – The Store Manager should forward the completed Red Audit Correc-tive Action Plan to the appropriate management personnel in their franchise company for signa-ture. The executed form should then be forwarded to the FBC and the Quality Assurance De-partment within 10 days from receipt of the audit.

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Region or District or DM or Restaurant # _________ Franchisee _______________________City________________ FBC_____________________ Date of Red Audit______________ Total Unacceptable ___ Critical___ Major___ Provide the following information ONLY for the deficiencies that resulted in the Red Audit. Indicate the Section # on the audit that was cited followed by a brief description. For “Action Taken” indicate what has/will be done to correct the item as well as prevent it from occur-ring in the future. This form must be completed, signed by your DM/Franchisee/FBC and submitted to QA within 14 days from the date of the Red Audit. To correctly identify the restaurant the store number listed must be the Hardee’s PS#. These numbers start 150XXXX. Deficiency: (Section # / description) CRITICAL MAJOR (Circle One)

Deficiency: CRITICAL MAJOR

Action Taken:______________________________________________________________________________________________________________ Deficiency: CRITICAL MAJOR

Action Taken: _____________________________________________________________________________________________________________ Deficiency: CRITICAL MAJOR

Action Taken:______________________________________________________________________________________________________________ Deficiency: CRITICAL MAJOR

Action Taken: _____________________________________________________________________________________________________________ Deficiency: CRITICAL MAJOR

Action Taken: _________________________________________________________________________________________________________________________ General Manager_________________________Signature______________________________Date______________

Sign each page of the completed Action Plan and fax/deliver to your RVP/FBC & Franchisee, AND

Fax a copy to QA at 714-780-6848

# 6.5.2– Hand washing – CP returned to food handling after sweeping floor without first washing hands.

Action Taken: CP retrained on handwashing procedures. Handwashing policy and procedures will be reviewed with entire crew at next

crew meeting to take place on (Date).

#

#

#

#

#

HARDEE’S RED AUDIT CORRECTIVE ACTION PLAN

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Helpful Hints It is crucial that every level of management (GM, RM, SL) be familiar with the audit process. The person in

charge at the time of the audit is responsible for being knowledgeable in all aspects of the audit and should be able to access all related documentation. (i.e. Daily Temperature Tracking Form, Thermometer, Test Strips etc). The person in charge will be expected to demonstrate food safety knowledge.

Review Previous Audit Reports: Learn from the experience. QA Daily Temperature Tracking Form: A very helpful tool!! Because temperature deficiencies are the

most common critical deficiencies observed, completing the checklist at all required times enhances each res-taurant’s food safety compliance. Carefully monitoring all issues on the Temperature Tracking Forms greatly improves a restaurant's potential for serving safe food and could be reflected in receiving a higher rating.

MSDS: Make sure that each chemical has a current MSDS. Look for new chemicals that may have been de-

livered or left by a service provider. Call your chemical supplier for any missing MSDS. Chemical Storage: Take a tour of the restaurant and look where chemicals are kept. Check over the prep

sink and prep areas, under the front counter, near the water heater. Remind team members to not improperly place spray bottles and buckets of sanitized water near food, even temporarily. Designate proper storage loca-tions so team members will know where to place various chemicals. Make sure all chemicals are properly labeled, especially spray bottles and buckets.

Sanitizer Concentration: The concentration of the sanitizer is weakened by frequent use and also by con-

tamination. Check the concentration in the sanitizer buckets and sinks regularly, especially during busy times. Expiration Times: Monitoring expiration times require a team effort. Remind team members to double check

that all prepped items, whether hot or cold, are properly marked and to take notice when they expire. Don’t forget thawing items!

“Use-By” Dates: Managers and crew should always check product “use by” dates when checking in deliveries

to double check if most recently delivered product is in fact freshest. Use "FIFO" when multiple delivery dates are on the shelves.

Cross-Contamination Issues: Work with team members to increase awareness of keeping food contact

equipment and surfaces clean to help insure clean, safe food products. Handwashing: Don't wait for the specialist to show up. Work with the crew so that frequent handwashing

becomes second nature. Help your team members become even more aware of when they need to wash their hands. Remind them when they change tasks. Help make them aware when they touch their faces, hair, cloth-ing and other people. Proper hand washing should take a minimum of 20 seconds. Proper hand washing in-cludes lathering with hot water and soap, drying hands with a single-use towel. Handwashing water tempera-ture must be a minimum of 100F.

Handwashing Supplies: All team members should replenish soap and towels when the supply is running low.

Hand dryers are acceptable in place of single-use towels.

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SECTION 1 - FRONT LINE: REACH-IN COOLERS (1.1.2) Front Line Reach-in cooler thermometer present and functional When evaluating coolers/freezers for thermometers, please do not look for or evaluate the condition of ther-mometers in meat bins, ice cream bins or beverage display coolers (i.e. Monster Energy Drink Display cooler)

Major: Thermometer is not present Thermometer is present but has a broken face or is shattered/cracked

HAND DIPPED DISPLAY (1.4.1) Running water available in scoop holder after use If the dipper well has utensils stored in it, there should be running water present. It is acceptable to have the water turned off if there are no scoops or utensils being stored in the dipper well. When in use there needs to be at least a stream of running water, it is not acceptable to have a slow drip at the dipper well. If utensils are used/dirty and are stored in the dipper well with no running water, it is a critical violation. If utensils are clean and stored in the dipper well with no running water, it is a major violation.

Critical: Used/dirty utensils are stored in the dipper well with insufficient/no running water.

Major: Clean utensils are stored in the dipper well with insufficient/no running water

(1.4.2) Spindle/dipper well clean, water container discard times present and utilized The spindle on the mixer should be cleaned often using approved CKE procedures. This includes using water in an approved container. The water container must be monitored with a discard time not to exceed 4 hours. The dipper well should be cleaned regularly. If one is present, remove the rubber bumper strip to check for mold/mildew. Any mold, mildew, or accumulation (more than 1 day’s worth) that is observed on the rubber lining of the dip well should be cited as a violation.

Critical: Spindle is dirty with neglected dried on buildup No water container present Sanitizer observed in use for cleaning dirty spindle in place of water Water discard times not used/ignored and milky residue present Water discard time expired by >10 minutes Mold/ Accumulation on lining of dip well

COFFEE MACHINES (1.5.1-1.5.3) Coffee temperature (located at the beverage station, drive thru and front line) If there is a coffee dispenser at the beverage station, drive thru or front line record the temperature of the coffee.

Critical: Coffee temperature is > 200°F

The following information describes questions that are being evaluated on the Food Safety & Quality Assurance audit. This information is not all inclusive to proper Hardee’s procedures but is a complement to other tools used by Hardee’s, such as the Operation Procedures manual, etc. This information is meant to help restaurant managers and crew understand what is being evaluated as part of the Food Safety & Quality Assurance Program.

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FRONTLINE HEATED DISPLAY/HOLDING CABINET (1.6.2) Front Line heated display/holding cabinet PHF product temperature

Major: PHF product temperature 135° - 139°F

Critical: PHF product temperature <135°F

(1.6.3) Front Line heated display/holding cabinet product timing in place and used properly All products held in the heated display/cabinet must be monitored with expiration/holding times.

Major: Expiration/holding times not present Product held beyond stated expiration/holding time

PRODUCTS HANDLED PROPERLY (1.7.1) No out of date products present or used at the front line Check the Use-by dates, Use-through dates, as well as date labels to make sure that no products are expired at the front line.

Critical: Out of date PHF products present or used

Major: Out of date Non-PHF products present or used

(1.7.2) Front Line Reach-in/Display case timing systems in place and used properly Products being held at the front line reach-in or at a display case should be monitored with expiration/holding times. It is acceptable for container products to have one label for a group (i.e. one label on a tray for a tray of apple turnovers, cakes or cookies).

Major: Timing systems are not used at all Timing systems are not used properly

BEVERAGE STATIONS

(1.8.1) Proper ice scoop stored in a sanitary manner/free of damage. Ice scoops can be stored in the following methods only:

In the ice with the handle extended On a clean, sanitary surface In a designated ice scoop holder

Storing the ice scoop on the grid below the drink dispensers or in a beverage cup is not an acceptable practice Critical:

Ice scoop is not stored in an acceptable/sanitary manner Ice scoop is damaged A cup or unapproved utensil is used to scoop ice

(1.8.2) Drink head nozzles and beverage station ice dispenser chute clean Critical:

Drink head nozzles/cap/diffusers have mold/yeast buildup present Ice chute has mold/yeast buildup present

(1.8.3) Cover on ice machine at beverage bar in place When evaluating the beverage dispenser at the beverage bar, look at the top of the beverage dispenser.

Critical: Cover on beverage bar ice machine access panel is missing

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SINGLE SERVICE ITEMS Single service items include: drink cups, straws, plasticware, food containers, napkins, gloves etc... (1.9.1) Single service items stored properly Single service items should be stored to prevent contamination or direct hand contact on the food contact end/side. Utensils should be stored in a container with the handles sticking up. Utensils stored lying down in a flat container is acceptable as long as handles are all in the same direction. (No deficiency cited for individually wrapped items) Drink cups should be stored in a drink cup dispenser with the bottom end out or on a sanitary surface with the bottom end up (lip end down). It is acceptable for drink cups and lids to be stored directly on the top of the drink dispensers as long as they are stored drink contact side down and the surface is clean. If the cups/lids are stored inverted on an unclean surface, cite the violation. Single service containers should be stored bottom up (food contact side down) on a sanitary surface or in a dispenser.

Major: Single service items stored in a dirty container Single service items stored inverted on an unclean surface

Single service utensils stored handles down/or in multiple directions if stored flat Cups/lids not stored inverted (contact side down) More than 50% of stack of cups/lids have beverage splatter present (1.9.2) Single service items handled properly Single service items should be handled in such a way to prevent direct hand contact on the sanitary/food contact end/side of the item. Employees should not handle the rims or inside parts of cups, the food-contact end of uten-sils, unwrapped straws, etc.

Major: Employees handle food contact surfaces of single use items with bare hands

SECTION 2 - BACK LINE: FROZEN MEAT BIN (2.1.1) Temperature of non-hard frozen PHF product Visually and physically inspect all frozen products for signs of thaw or products that are not hard frozen.

Critical: PHF item(s) stored in the meat bin are not hard frozen and are at a temperature of > 41°F

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HOT HOLDING

(2.2.2) Little Thickburger meat patty holding temperature Major:

Little Thickburger meat patty temperature 135° - 139°F Critical:

Little Thickburger meat patty temperature <135°F (2.2.3) Six Dollar meat patty holding temperature

Major: Six Dollar meat patty temperature 135° - 139°F

Critical: Six Dollar meat patty temperature <135°F

(2.2.4) BBQ Chicken holding temperature

Major: BBQ Chicken temperature 135° - 139°F

Critical: BBQ Chicken temperature <135°F

(2.2.5) Chili holding temperature Major:

Chili temperature 135° - 139°F Critical:

Chili temperature <135°F

(2.2.6) Mushroom sauce holding temperature Major:

Mushroom sauce temperature 135° - 139°F Critical:

Mushroom sauce temperature <135°F

(2.2.7) Hot dog holding temperature Major:

Hot Dog temperature 135° - 139°F Critical:

Hot Dog temperature <135°F (2.2.9) Holding steamer PHF product temperature

Major: PHF product #1 temperature 135° - 139°F

Critical: PHF product #1 temperature <135°F

(2.2.12) Holding steamer products properly timed/not expired All products in the holding steamers should be monitored with expiration/holding time.

Major: Holding steamer products not timed Holding steamer products expired by more than 5 minutes

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COOK’S REACH-IN (2.3.2) Cook’s reach-in cooler PHF product temperature

Critical: PHF product temperature >41°F

(2.3.3) Cook’s reach-in cooler thermometer present and functional


SIDE REACH-IN COOLER (2.4.2) Side Reach-in cooler PHF product temperature

Critical: PHF product temperature >41°F

(2.4.3) Side Reach-in cooler thermometer present and functional


REACH-IN FREEZER (2.7.2) Reach-in freezer PHF product temperature

Critical: PHF product(s) are not hard frozen and have a temperature of >41°F

(2.7.3) Reach-in freezer thermometer present and functional


ROAST BEEF PRODUCTS (2.10.1) Holding oven roast beef temperature If roast beef is being held in a holding oven, take the temperature of the roast beef. If the roast beef temperature in the holding oven is <135°F, take the temperature of another roast in the oven. If the second temperature is also <135°F, record the lowest temperature you measured. If the second roast beef temperature is ≥135°F, record that temperature as your answer. If only one roast is available in the oven then automatically record that temperature as your answer.

Major: Roast beef from holding oven temperature 135° - 139°F

Critical: Roast beef from holding oven temperature <135°F

(2.10.2) Roast beef slicer/roast beef temperature If roast beef is present on the slicer, take the temperature of the roast beef.

Major: Roast beef from slicer temperature 135° - 139°F

Critical: Roast beef from slicer temperature <135°F

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ROAST BEEF PRODUCTS Continued

(2.10.3) Roast beef oven thermometer present and functional


(2.10.4) Roast beef timed, held and rotated properly Roast beef must be timed and rotated every 15 minutes between the slicer and roast beef holding oven.

Major: Roast beef is not properly timed at all Roast beef is not properly held or rotated

TEMPERED/PREPPED FOODS (2.12.1) Tempered/Prepped foods are covered properly All tempered/prepped foods must be in a covered container. If items are stored in bags, the bag must be closed or folded over so that the product is not exposed. Hot held items on steamers and in heated display cabinets are not required to be covered. Items in use at the make table are also not required to be covered.

Major: Tempered/prepped foods are found not covered properly

(2.12.2) Tempered/prepped foods dated/timed properly A prep time/date and/or a discard time/date should be monitored for all tempered/prepped foods. It is accept-able for the restaurants to put both the prep and discard dates on the same date label.

Critical: Tempered/Prepped PHF items are not properly dated/timed

Major: Tempered/Prepped Non-PHF items are not properly dated/timed

(2.12.3) No out of date products present or used at the back line Check the Use-by dates, Use-through dates, as well as date labels to make sure that no tempered/prepped prod-ucts are expired in the back of house.

Critical: Out of date PHF product(s) present or used

Major: Out of date Non-PHF product(s) present or used

RED BURRITO HOT HOLDING (2.15.1-2.15.5) Red Burrito beans, ground beef, rice, steak, chicken and enchilada sauce hot holding temperature

Major: Red Burrito hot holding temperature 135° - 139°F

Critical: Red Burrito hot holding temperature <135°F

(2.15.6) Red Burrito beans, ground beef, rice, steak, chicken and enchilada sauce hold times present and not expired

Major: Red Burrito chili, beef, rice, steak and/or chicken hold times not present

Red Burrito chili, beef, rice, steak and/or chicken out beyond expiration/hold times

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RED BURRITO COLD HOLDING (2.15.7-2.15.8) Red Burrito cold holding temperature

Critical: Red Burrito cold holding temperatures >41°F

SECTION 3 – BREAKFAST AREA BREAKFAST PRODUCT HOT HOLDING (3.1.1-3.1.8) Breakfast gravy, sausage, eggs, etc hot holding temperature

Major: Breakfast hot holding temperature 135° - 139°F

Critical: Breakfast hot holding temperature <135°F

(3.1.11) Timing systems for breakfast items present and used properly The breakfast items should all be monitored with expiration/holding times.

Major: Breakfast product expiration/hold times not present Breakfast products are out beyond expiration/hold times

BREAKFAST PRODUCT COLD HOLDING (3.2.1-3.2.4) Breakfast liquid eggs, breakfast blends, omelet mix cold holding temperature

Critical: Breakfast cold holding temperature >41°F

SECTION 4 – FRY STATION: FRYER STATION FINAL COOKING TEMPS Take the final cooking temperature of any products cooked in the fryer. All products should be cooked to proper temperature. Once the items come out of the fryer, allow the product temperature to stabilize for roughly 30 seconds before taking a temperature. (4.1.1) Breakfast chicken final cooking temperature

Critical: Breakfast chicken final cooking temperature <165°F

(4.1.2) Breakfast steak final cooking temperature Critical:

Breakfast steak final cooking temperature <160°F

(4.1.3) Spicy chicken final cooking temperature Critical:

Spicy chicken final cooking temperature <165°F (4.1.4) Chicken tenders final cooking temperature

Critical: Chicken strips final cooking temperature <165°F

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FRYER STATION HOLDING TEMPERTURES/HOLDING TIMES Take the holding temperature of any products that are cooked in the fryer. Some products will be held above the make table. All products should be held at a temperature of ≥140°F. (4.2.1) Breakfast chicken hot holding temperature

Major: Breakfast chicken hot holding temperature 135° - 139°F

Critical: Breakfast chicken hot holding temperature <135°F

(4.2.2) Breakfast steak hot holding temperature

Major: Breakfast steak hot holding temperature 135° - 139°F

Critical: Breakfast steak hot holding temperature <135°F

(4.2.3) Spicy chicken hot holding temperature

Major: Spicy chicken hot holding temperature 135° - 139°F

Critical: Spicy chicken hot holding temperature <135°F

(4.2.4) Hand breaded chicken fillet hot holding temperature Major: Hand breaded chicken fillet hot holding temperature 135° - 139°F Critical:

Hand breaded chicken fillet hot holding temperature <135°F (4.2.5) Hand Breaded chicken tenders hot holding temperature

Major: Hand Breaded chicken tenders hot holding temperature 135° - 139°F

Critical: Hand breaded chicken tenders hot holding temperature <135°F

(4.2.6) Crispy chicken hot holding temperature Major:

Crispy chicken hot holding temperature 135° - 139°F Critical:

Crispy chicken hot holding temperature <135°F

(4.2.7) Holding times monitored at the overshelf Major:

Products on the overshelf not timed.

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SECTION 5 – RAW CHICKEN FRY STATION: RAW CHICKEN FRY STATION PRODUCTS (5.1.1) Temperature of chicken at breading station Take the raw chicken temperature at the breading station.

Critical: Chicken temperature is >41°F

(5.2.1) Raw breaded chicken final cooking temperature

Critical: Raw breaded chicken final cooking temperature <165°F

(5.2.4) Temperature of egg wash at breading station Take the temperature of the egg wash at the breading station. The egg wash temperature should be ≤41°F. Critical: Egg wash temperature is >41°F

SECTION 6 – FOOD PREP AREA/DRY STORAGE: THREE COMPARTMENT SINK (6.1.1) Wash sinks used properly when washing dishes (wash – rinse – sanitize) Incorrect procedure is any deviation from the following progression of wash, rinse, sanitize. Please note, the sink basins ARE NOT REQUIRED to be setup in the order of Wash-Rinse-Sanitize or Sanitize-Rinse-Wash. As long as the washing process takes the dishes from a wash basin, to a rinse, to a sanitize basin, this will be accept-able. If you observe dishes soaking in the 3 part sink, and there is no active washing going on, this will be considered acceptable. Do not cite a violation for dishes soaking at the 3 part sink. The rinse basin does not need to be filled with water during the washing process. Acceptable ways of rinsing include: filling up a sink with water, using a sprayer, or letting the water run from the faucet.

Critical: Three compartment sinks are not used properly when washing dishes (6.1.2) Temp of hot water sanitizing at dishwashing machine is 180°F - 194°F (160°F at surface) Critical: Water temperature less than 180°F (Unless it is a low temperature machine) (6.1.3) Proper concentration of chemical sanitizing for dishwashing machine Critical:

Chlorine sanitizer less than required

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HAND SINKS (6.2.1) Soap and Paper towels present and hand sinks accessible and not used for unapproved purposes Soap and disposable paper towels must be present at all frontline and back of house hand sinks. The soap does not have to be antimicrobial. If you observe that there is no soap or paper towels present, do NOT automatically cite the violation. Instead, keep an eye out for the next employee to use the sink to see if they replace the soap or paper towels. If they just ran out of soap/paper towels and the next employee replaces it then no violation should be cited.

Critical: Soap is not available at any hand sink Paper towels are not available at any hand sink

All handwashing sinks must be easily accessible. The sink should not be blocked by equipment, regardless if the equipment can easily be moved out of the way. Critical:

Hand sinks are not accessible Hand sinks are used for purposes other than handwashing

PREP SINKS AND PREP TABLE (6.3.1) Food not prepped on a table that has not been properly cleaned/sanitized and dirty dishes not present in a prep sink Food prep should only be done on a clean, sanitized surface. For restaurants without prep sinks, a properly cleaned and sanitized 3-compartment sink may be used. If there are dirty dishes present in the prep sink, whether they are being washed and/or submerged in water, cite the violation for dirty dishes in the prep sink. It is NOT acceptable to have dishes present at the prep sink.

Critical: Food is prepared on a surface that has not been properly cleaned and sanitized Dirty dishes are present at a prep sink.

(6.4.2) Containers covered, labeled, not stored on the floor and products not out of date Food that is NOT in a sealed package should be stored covered . All food products/boxes/equipment should be stored at least six inches off the floor. All products that are stored out of their original container must have the new container labeled with the product name.

Major: Out of date products present in dry storage or in use (non-PHF only) Open containers of food/single service items/food contact items uncovered Food or food contact products stored less than 6 inches off of the floor

Products are not name labeled when out of original containers

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HYGIENIC PRACTICES/HANDWASHING (6.5.1) Proper handwashing practices followed Proper Handwashing Includes:

Using Soap and washing/lathering for at least 20 seconds Using both hot and cold water Using a single use towel or hand dryer to dry the hands

Employees are NOT required to dispense paper towels prior to washing their hands and are not required to shut off the water using a paper towel.

Critical: Soap is not used to wash hands Hands are washed/lathered for less than 20 seconds Only cold water is used to wash hands Hands are not dried using single use towels or air hand dryer Hand sanitizer is not used after handwashing Employee’s just rinse hands off in sink Only hand sanitizer used, no hand washing observed

(6.5.2) Employee’s wash and sanitize hands before returning to food prep, after engaging in activities re-quiring handwashing In addition to evaluating whether employees are washing their hands properly, also observe whether they are washing at the appropriate times. Employees must wash their hands:

Before putting gloves on / between glove changes Upon arriving to work After breaks Each time they re-enter the kitchen After using the restroom (employees should wash hands twice – in the restroom and again in the kitchen) After wiping their hands on uniform/clothing After sneezing, coughing or blowing their nose After touching their face, hair, clothing or other people Before touching food, clean utensils, cups or wraps When changing from non-food handling tasks, including cashiering, to food-handling tasks After handling money, garbage, dirty dishes or completing cleaning tasks

Employees at the drive-thru and cashiers do not have to wash their hands when handling wrapped food items or serving drinks, using a properly stored scoop. However they must wash their hands following return from the rest-room and after cleaning tasks such as sweeping or emptying garbage before returning to cashiering. **It is considered acceptable for employees to use a sanitizer towel to wipe down a surface and return to food prep without washing hands or changing gloves.

Critical: Employees do not wash their hands after engaging in activities that require handwashing prior to handling food.

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(6.5.3) Employee hair properly covered and/or restrained All employees (shift leaders and above are exempt)* are required to wear a hat or hair restraint as part of their uniform. If you observe an employee without a hat/hair restraint or hair hanging below the collar, cite the viola-tion. Do not cite a violation for associates that are observed wearing a visor. * Management (shift leaders and above) are exempt from a hair covering requirement. However, if the manager is assigned to a food production station for 10 minutes or longer, their hair needs to be restrained and above the collar with no fly-aways present. They may use hats, hair nets, gel, mousse, etc. as proper hair restraint methods, but managers are NOT REQUIRED to wear a hat or hair net.

Major: Employee’s hair is not covered and/or restrained Manager’s hair is not covered or restrained when engaging in food prep for > 10 minutes

DISPOSABLE GLOVES USED PROPERLY (6.6.2) Disposable Gloves Used Properly The following outlines the criteria for which we evaluate glove usage:

A disposable glove must be worn over any disposable bandage being worn or over any unhealed sore, scab, wart or rash from the wrist down, in order to protect the food from possible contamina-tion and to keep bandages from falling off into the food. This applies to employees assigned to any task (cashiering, food prep, etc.). Employees must wear a glove over a bandaged hand at all times regardless of task If employees switch jobs, except for non-food tasks (i.e. dining room to cashiering), they must re-move their gloves, wash their hands and put new gloves on. Between raw and ready to eat foods Between changing tasks (i.e. cleaning to food prep)

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(6.6.3) Bodily Fluids clean- up kit easily accessible For this question validate that the unit has a bodily fluids clean-up kit is in the unit and that it is easily accessible. Only cite the violation for the bodily fluid kit not being stored with easy access if the kit is locked in the manager’s office.

Acceptable: Bodily fluids clean-up kit is in the unit and easily accessible

Major:

There is no bodily fluids clean-up kit in the unit The bodily fluids clean-up kit is not easily accessible (please put where the kit is being stored in the notes)

SMALLWARES / PRODUCE SLICER / DICER (6.7.1) Utensils, knives, cutting boards, produce slicer/dicer stored properly and clean/in good repair For this question evaluate all utensils, knives, cutting boards, produce slicers and dicers and other food contact items for cleanliness, repair and proper storage. Some specific items to look for include:

Check the utensils that are being stored as “clean” for dried food particles, dirt/grease build-up, etc. Knives should be cleaned regularly. Pull out the knives in the knife rack and check if any of the knives are dirty or have food residue; if so, cite the violation. It is not required that knives be stored in the knife rack, but if they are not, they must be stored on a clean surface. Knife holders should be cleaned regularly. Knife blades should be in good condition. Check the knife blades for chips and cracks. Please do not cite a violation if you observe the knife tip missing. Cutting boards should be cleaned regularly and stored in a clean, sanitary method. If it is obvious a cutting board was not cleaned properly, cite the violation. Cutting boards should not be stored flat if on an unclean surface. Cutting boards can be stored flat on shelving as long as the shelving is clean. In the back of house, if utensils are stored in the products, this will be acceptable so long as the handles are extended and not in contact with the product. Plastic cambro pans should be in good condition and free of cracks or chips. Look for cracks along the bottom or edges of the pans. Only cite the violation if the crack goes completely through the pan. If only surface cracks are present, this will not be a violation. Please evaluate all available produce slicers and dicers for build-up/accumulation (typically dried food debris) if they are not in use and/or stored “clean”. If food debris is present and the slicer was just used, wait to see if the employee cleans the slicer before citing the violation. The cutting blade on the produce slicer should be in good condition. Visually evaluate what you can see of the slicer blade and look to see if the blade is excessively chipped or damaged. Do not cite a violation if you only observe dents on the blade. The dicer block (available for Red or Green Burrito locations only) should be in good condition. Visually evaluate if the dicer block has any missing or loose pieces. If you observe clean dishes/utensils stored within a 12” splash area of the 3 compartment sink, do not cite a violation unless you personally witness that clean dishes/utensils stored in this area are being splashed with water or debris from the wash or rinse sections of the sink. Roast beef equip-ment repair and cleanliness

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SMALLWARES / PRODUCE SLICER / DICER continued

Critical: Utensils are put away dirty Utensils stored in sanitizer Knives are put away dirty or are stored in a dirty container Knife holder has buildup Cracks/chips present in knife blades (excluding the tip) Cutting boards stored dirty or on an unclean surface Mold/buildup present on lining of dipper well Clean items observed splashed with water/debris from rinse or wash basin of 3 part sink Cambro pans are in poor condition Producer slicer/dicer are dirty or in poor repair Dicer block is in poor repair Roast beef equipment

(6.7.2) Utensils/pans/trays allowed to air dry Randomly check stacked pans for wetness between the pans. Wet nesting is a term used to describe dishes that are stored cupped or “nested” together before they are allowed to air dry. Do not evaluate dishes that are still on the clean side of the 3 compartment sink. Only evaluate utensils in normal storage areas. If dishes only have a drop or two of water, do not cite a violation. To determine if the utensils were not allowed to air dry, tilt the stored dishes to see if excessive moisture will drip steadily off the dishes. If you observe excessive moisture between the utensils, cite the violation. Check any bus tubs/containers that have utensils/pans stored in them for water accumulation at the bottom of the tub/pan. If water pooling is present, cite the violation.

Major: Items are stored wet nested Water pooling/debris present in tubs/bins used to store utensils.

ICE MACHINE (6.8.1) Food items not stored in ice Food items should not be stored in the ice.

Critical: Food items are stored in ice

(6.8.2) Ice machine bin liner in good repair The ice machine bin liner should be in good condition. The bin liner is the plastic shell that is within the ice machine itself. If there are any cracks, holes, or chips present, cite the violation.

Critical: Ice machine bin liner is in poor repair.

(6.8.3) Ice machine lid liner in good repair The ice machine lid liner should be in good condition. The lid liner is the plastic covering that is located on the inside of the ice machine lid. If the lid liner is loose (hangs down), has open cracks present, or is chipped with part of the lid liner missing, cite the violation as these are all items that could result in contamination of the ice. If there is no liner present on the lid of the ice machine, then mark this question as acceptable.

Critical: Ice machine lid liner is in poor repair.

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(6.8.4) Ice scoop/ice bucket free of damage Ice scoops/buckets should be in good condition and not damaged, cracked or chipped. Critical:

Ice scoops and buckets at the ice machine are in poor repair.

(6.8.5) Unapproved ice scoop is not used Only an approved ice scoop can be used at the ice machine. Any scoop that causes the hand to come into con-tact with ice is considered unapproved. A single-use container, drink cup, glass, etc. are not acceptable.

Critical: Unapproved ice scoops are used at the ice machine.

(6.8.6) Ice scoops/buckets stored and used properly Ice buckets should be stored in a clean, sanitary manner. Ice buckets can be stored inverted directly on top of the ice machine (as long as the surface is clean). Do not cite a violation if you observe an ice bucket stored on a tray with water present on the tray. Ice buckets should not be stored stacked (nested) as the bottom/outside of the buckets are not sanitary. If you observe buckets stacked (nested) together, cite the violation. Ice buckets may be hung up, stored on a clean sur-face, or stored on the floor as long as they are not stored inverted, used as a scoop, or nested together. Ice scoops used for the back of house ice machine should be stored in a clean, sanitary manner. It is acceptable to store the ice scoop directly against the outside of the ice machine; only cite a violation if you observe build-up residue on the outside of the ice machine.

Critical: Ice bucket is used to scoop ice. Ice scoop or bucket used for unapproved purposes. Ice bucket is stored improperly. Ice scoop is stored improperly. Ice bucket interior stored dirty.

(6.8.7) Ice machine interior clean and free of rust The ice machine interior should be cleaned regularly. Use a napkin to reach up underneath where the ice falls down into the bin and wipe the non-visible inside of the machine to check for mold/mildew. If mold/mildew accumulation is present, cite the violation. If mold/mildew accumulation is present on the visible side of the drop plate, cite the violation. Do NOT give a violation for rust/mold/mildew that is on the exterior of the ice machine. Critical:

Rust, mold and/or mildew is present on the interior of the ice machine.

SECTION 7 – REFRIGERATED STORAGE: WALK-IN COOLER PRODUCT TEMPS (7.1.2) Walk-in cooler PHF product temperature

Critical: Walk-in cooler PHF product >41°F

(7.1.3) Walk-in cooler thermometer present and functional Locate the thermometer for the walk-in cooler and determine whether or not it is functional. Both internal AND external thermometers are acceptable, so please be sure to check for both if one is not present.

Major: Thermometer is not present

Thermometer is present but has a broken face or is shattered/cracked

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PRODUCTS HANDLED PROPERLY (7.2.1) No out of date products present or used in walk-in cooler Check the Use-by dates, Use-through dates, as well as date labels to make sure that no products are expired in the walk-in cooler.



(7.2.2) Walk-in cooler products are properly dated Prepped/tempered and leftover products should be marked with a date label for the time/date it will expire. Date labels should be marked with an actual time/date on them. If a time/date is not written on the date labels, cite the violation for improper dating. Products should be marked with the correct discard date based on when the product was prepped/thawed. If sliced cheese is out of the original packaging, a date label should be present with the discard date.

Critical: PHF product present in walk-in cooler with improper or no dating.

Major: Non PHF product present in walk-in cooler with improper or no dating.

(7.2.3) Bags and containers in walk-in cooler are properly closed All food containers need to be closed to prevent contamination. Boxes may be open as long as the inner bag is closed. Product should not be exposed.

Major: Bags and/or containers in the walk-in cooler are not properly closed, leaving foods exposed to possible contamination.

(7.2.4) Products are stored at least 6 inches off the floor in the walk-in cooler All food products must be stored at least six inches off the floor in the walk-in cooler. It is not necessary to measure the height of the lowest shelf in the walk-in cooler. If the shelf is indisputably less than 6 inches, cite the violation, otherwise we will assume the height requirement has been met. Bread stored on wheeled bread racks are acceptable regardless of the actual height of the wheeled bread rack.

Major: Food products are stored less than 6 inches off the floor or directly on the floor in the walk-in cooler.

(7.2.5) Acceptable techniques are used for thawing Products should be thawed under refrigeration or by CKE approved quick thaw procedure (running under cool water ≤ 70°F with sufficient flow to submerge the product and keep the water clear of particles). Frozen items should not be thawed using the microwave, heat lamp, or hot water. If an improper thawing technique is used, cite the major violation. If a PHF product is observed improperly thawing, take a temperature of the product. If the temperature is > 41°F, a critical violation should be cited. If the temperature is less than 41 degrees, cite the Major violation.

Major: Foods are being thawed using an unapproved technique and temperature is ≤ 41°F.

Critical: PHF Foods are being thawed using an unapproved technique and temperature is > 41°F.

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SECTION 8 – FROZEN STORAGE: WALK-IN FREEZER PRODUCT TEMPS (8.1.2) Walk-in freezer PHF product temperature

Critical: PHF product(s) are not hard frozen.

(8.1.3) Walk-in freezer thermometer present and functional Major:

Thermometer is not present Thermometer is present but has a broken face or is shattered/cracked

PRODUCTS HANDLED PROPERLY (8.2.1) No out of date products present or used in walk-in freezer Check the Use-by dates, Use-through dates, as well as date labels to make sure that no products are expired in the walk-in freezer.



(8.2.2) Walk-in freezer products are properly closed/stored at least 6 inches off the floor CKE does not require that items in frozen holding be dated by the employees when they are removed from the original container. Because this is not a requirement, do not look for proper dating in the walk-in freezer or for proper FIFO (First-in-First-out) rotation. All food containers should be closed to prevent contamination. Boxes may be open as long as the inner bag is closed. Product should not be exposed. All products should be stored at least six inches off the floor. This includes boxes, equipment, etc. Because some of the units will have very limited space in the walk-in freezer, it is only acceptable to store cases of prod-ucts on the floor if there is no shelf space left in the unit. If this is the case, do not cite a violation. If there are products stored on the floor and there is shelf space available, cite the violation. Bread stored on wheeled bread racks are acceptable regardless of the actual height of the wheeled bread rack. Do not cite for product left on the floor in the freezer if the evaluation is taking place on a delivery day. Please verify with the manager whether or not a delivery took place on that day. Major:

Products are present in walk-in freezer without a cover. Products are stored less than 6 inches off the floor or directly on the floor on a non-delivery day.

SECTION 9 – CHARBROILER: CHARBROILER PRODUCTS (9.1.1) Charbroiled chicken/BBQ Chicken cook temperature If chicken is being cooked at the charbroiler, take the temperature of the chicken (in the center of the product) immediately after the product exits the charbroiler.

Major: Charbroiled chicken/BBQ chicken cooking temperature <140°F

(9.1.2) 1/3 lb. meat patty cook temperature If a 1/3 lb. meat patty is being cooked at the charbroiler, take the temperature of the patty (in the center of the product) immediately after the product exits the charbroiler.

Major: 1/3 lb. meat patty cooking temperature <140°F

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(9.1.3) 9:1 meat patty cook temperature If a 9:1 meat patty is being cooked at the charbroiler, take the temperature of the patty (in the center of the prod-uct) immediately after the product exits the charbroiler.

Critical: 9:1 meat patty cooking temperature <160°F

(9.1.4) Six Dollar meat patty cook temperature If a Six Dollar meat patty is being cooked at the charbroiler, take the temperature of the patty (in the center of the product) immediately after the product exits the charbroiler.

Major: Six Dollar meat patty cooking temperature <140°F

(9.1.6) Little Thickburber meat patty cook temperature If a Little Thickburger meat patty is being cooked at the charbroiler, take the temperature of the patty (in the center of the product) immediately after the product exits the charbroiler.

Major: Little Thickburger meat patty cooking temperature <140°F

CHARBROILER CONDITION (9.2.1) Reverberator screen not burned through and free of loose wires The reverberator screen is located directly above the belt that the products lay on in the charbroiler. The rever-berator screen can best be seen by looking into the charbroiler at the end the product comes out of. The reverberator screen should be in good condition. Check to see if the reverberator screen has been burned through (large holes/breaks in the wire mesh) or if any loose wires are present that are touching the product as it passes through. Only cite a violation if you observe loose wires or wires that are damaged to the point where pieces could fall into the food. When evaluating the reverberator screen for damage, only look at the portion of the screen that is directly over the path that food would travel. The edges of the screen are unfinished and should not be evaluated as being damaged. If there are any holes in the reverberator screen, regardless of size, cite the violation.

Critical: Reverberator screen is burnt through Reverberator screen has holes present Loose wires are present/hanging down

SECTION 10 – RESTROOMS: SUPPLIES (10.2.1) Soap and paper towels or operational hand dryer available in restrooms Soap must be present in all restrooms. Disposable paper towels or an operating air hand dryer must be present in all restrooms. CKE units are NOT required to have hand sanitizer present in the restrooms.

Critical: Soap is not available in men’s and/or women’s restrooms. Paper towels or an operating air hand dryer are not available in men’s and/or women’s restrooms.

(10.2.2) Toilet paper and paper towels present and available in restrooms Toilet paper must be present in each restroom. Toilet paper must be stored in dispensers. If present, paper towels should be stored in dispensers. Paper towels should not be placed loose on the sink counter or shelf. Major:

Toilet paper not present in any stall Toilet paper present but not in dispensers Paper towels present but not in dispensers

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(10.2.3) Handwashing signage present in restrooms Employee handwashing signs must be present in all restrooms. Any type of sign is acceptable. They are typi-cally located on the back of the door or by the handwashing sinks. If any restroom is missing a handwashing sign, cite the violation.

Major: Handwashing signage missing in women’s restroom Handwashing signage missing in men’s restroom

TOILET AND FIXTURES (10.3.1) At least one functional toilet available in the restaurant At least one functional toilet must be present in the restaurant.

Critical: No functional toilet in the unit.

SECTION 11 – GENERAL SANITATION: PEST ACTIVITY (11.1.1) Facility free of roaches/flies/rodents/pest (other) evidence 2 live or dead roach sightings 1 or more live rodent Presence of roach or rodent droppings Sightings of ants (3) in three or more areas (total of 9) Sightings of fruit flies (3 flies) in three or more areas (total of 9) Sightings of house flies (3 flies) in three or more areas (total of 9) Any amount of pest in food/landing on food 7 or more flies in any area Note: If you observe an obvious infestation of “pests” that we do not have listed in our criteria, please cite a violation. An example of these pests would include ladybugs, beetles, spiders, or other insects. Areas to evaluate: Frontline/drive thru Dining room (beverage bar, restroom, customer side) Kitchen/production (fryer, make table, biscuit area, Red or Green Burrito area, food prep) 3-part/prep/mop sinks Dry storage

Critical: Roaches, flies, rodents or other pests are present in the facility.

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CHEMICALS (11.2.1) Chemicals/Magnesol stored and labeled properly All chemicals must be stored separately below or away (not next to) food, serving utensils, gloves, packaging and paper supplies (paper towels, napkins, etc.).

Chemicals should not be stored above prep sinks and the clean side of the 3 part sink. The ONLY ex-ception to this rule is the wall mounted soap and sanitizer dispensers. For this question focus on em-ployee behaviors and where employees are storing chemicals rather than looking at something caused by an installation issue.

Magnesol is filter powder used in the fryers. It is acceptable for Magnesol to be stored with food and food packaging. However, if you observe Magnesol stored beside (within 12 inches) or below chemicals, cite the violation. Evaluate Baking Soda and Captive Grease Absorbent as you would for Magnesol, as it is allowed to be stored with food, but should not be stored with chemicals. This also applies to filter paper. Sanitizer solution containers stored beside individual, non-porous packages (ketchup and mustard packets, coffee packets, ice cream flavor syrup bottles, and unopened pillow packs of bread or other unopened non-porous packaging) will not be considered a violation. Sanitizer solution stored above or beside (within 12 inches) of open, exposed food will be evaluated as a critical violation. Pesticides should not be stored with chemicals or food. Pesticides should be stored completely segregated; preferably in the manager’s office if they are to be stored onsite at all. All chemicals must be labeled with the proper chemical name. Double check spray bottles as they are the most common cause of error. Sanitizer buckets must be labeled as SANITIZER. If the letters of the Sanitizer label are fading away, but you can still make out the word “Sanitizer”, this will be acceptable. For example, if the letters SAN T Z R are present, this will be acceptable since you can still tell it reads Sanitizer, however if the letters SA R are all that is legible, this will be a violation. It is acceptable to have Sani-Quad spray bottles with Super San solution inside. Do not evaluate wall mounted soap or hand sanitizer dispensers for chemical labeling. If there are bulk con-tainers of soap or hand sanitizer available in the back of house, those must be properly name labeled. If you observe chemicals stored in a container that is intended for food, cite the critical violation. This includes chemicals or sanitizer stored in a lexan or pickle bucket. Please do not evaluate for chemicals being stored open.

Critical: Chemicals are stored above or beside food (within 12 inches) Pesticides are stored with other chemicals or food/food contact items Chemicals, other than wall-mounted soap and sanitizer dispensers, are stored above the clean side of

the 3 part sink Magnesol or Captivate is stored with cleaning chemicals Mislabeled or unlabeled chemicals (including sanitizer buckets) are present Chemicals are stored in containers that are intended to be used for food storage

Major: Chemicals are stored above or beside food packaging, gloves or paper supplies

(11.2.2) Facility free of unapproved pesticides Only Skidoo, TAT, CB-80 and Aero (includes ABC insecticide) brand pesticides are acceptable and allowed to be found onsite, however they should not be used in the unit when the restaurant is open. Store brand pesticides (i.e. Raid) are not acceptable and should be cited as a violation if observed onsite. If you observe fly strips pre-sent in the restaurant, this will be considered an unapproved pesticide and should be cited as a violation.

Critical: Unapproved/store brand pesticides (i.e. Raid) are present in the unit. Fly strips present in the restaurant. Approved pesticides are being used when restaurant is open.

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(11.2.3) MSDS book is available The MSDS should be available in printed form and easily available to the employees.

Critical: The MSDS book is missing/not available or not accessible to employees.

SANITIZER/TEST STRIP (11.3.1) Front line sanitizer concentration Using QT-44 test strips, measure the concentration of all of the sanitizer buckets at the front line. Remember, do not agitate or stir the solution prior to testing. Dip the test strip directly into the solution and hold for 10 sec-onds. Remove and compare to the color chart at once. If the sanitizer concentration is less than 200 ppm or greater than 400 ppm, cite the violation. In your notes, record the actual concentration.

Critical: Front line sanitizer bucket concentration is less than 200 ppm.

Front line sanitizer bucket concentration is greater than 400 ppm (11.3.2) Back line sanitizer concentration Using QT-44 test strips, measure the concentration of all of the sanitizer buckets at the back line. Remember, do not agitate or stir the solution prior to testing. Dip the test strip directly into the solution and hold for 10 sec-onds. Remove and compare to the color chart at once. If the sanitizer concentration is less than 200 ppm or greater than 400 ppm, cite the violation. In your notes, record the actual concentration.

Critical: Back line sanitizer bucket concentration is less than 200 ppm. Back line sanitizer bucket concentration is greater than 400 ppm

(11.3.3) 3 compartment sink sanitizer concentration Using the restaurant’s QT-44 test strips, measure the concentration of the sanitizer solution at the 3 compart-ment sink. If the sink is being actively used (i.e. sanitizer sink is set up and dishes are being washed), you may test the concentration of the sanitizer directly from the sink. If the sanitizer sink is not set up, please dispense a small amount of sanitizer from the dispenser into a con-tainer, and test this concentration. Be sure to let the foam subside before you test the concentration to determine if it is passing or not. Remember, do not agitate or stir the solution prior to testing. Dip the test strip directly into the solution and hold for 10 seconds. Remove and compare to the color chart at once. If the sanitizer concentration is less than 200 ppm or greater than 400 ppm, cite the violation. In your notes, record the actual concentration.

Critical: 3 compartment sink sanitizer bucket concentration is less than 200 ppm. 3 compartment sink sanitizer bucket concentration is greater than 400 ppm

(11.3.4) Sanitizer available at the front line Sanitizer must be present at the front line while the restaurant is open for business.

Major: Sanitizer is not available at the front line. (11.3.5) Sanitizer available at the back line and chicken station Sanitizer must be present at the back line and chicken station.

Critical: Sanitizer is not available at the back line and chicken station.

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(11.3.8) Sanitizer test strips available The correct type of test strips must be available in the restaurant.

Major: Sanitizer test strips are not available for sanitizing chemicals used at the restaurant.

QA DAILY TEMPERATURE TRACKING FORM (11.4.1) Number of days missing the last 30 days Evaluate 30 days worth of sheets and record how many days are missing. One missing shift in a day is consid-ered incomplete and not missing. We only want to record the number of sheets that are not available for the pre-vious 30 days.

Critical: 1or more days are missing in the last 30 days.

(11.4.2) Number of days incomplete in the last 30 days Evaluate 30 days worth of sheets and record how many days are incomplete. One missing shift in a day is con-sidered incomplete. On the temperature tracking form look to make sure the unit is filling out the product codes located on the bottom of the form. CKE only requires that the date is filled in; the unit does not have to fill in the entire production code. If the entire date portion of the product codes are missing this would be considered in-complete. Core menu items and equipment checks should always have a temperature recorded; the use of “CTO” or “N/A” is not acceptable for these items. When evaluating for incomplete days, if the restaurant is recording “CTO” (Cooked To Order) for non-core menu items this is acceptable depending on the time of day. For exam-ple if you observe CTO during the night shift, this is acceptable as they might not be serving every product. However, if you observe “CTO” during the lunch rush, this is not acceptable as they are busy cooking products. If any section is blank, this would be considered incomplete. It is acceptable for portions of the log to be missing as long as there are noted corrective actions taken by the manager. Each restaurant is allowed to have up to 4 days with corrective actions taken without any of those days being considered incomplete. Every day over the allowed 4 is still considered incomplete. Delivery temps are no longer evaluated. If the unit is a dual concept restaurant, with a Red Burrito or Green Burrito, also evaluate the Red Burrito/Green Burrito section of the temp form.

Major: 2 to 4 days are incomplete in the last 30 days.

Critical: 5 or more days are incomplete in the last 30 days.

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(11.4.3) Accurate and working thermometer and alcohol swabs/gel present Ask the manager for the thermometer used to take temperatures. The thermometer given to you by the manager will be the one considered most often used by the unit and will be the only thermometer used to evaluate this question. Check the accuracy of the unit's thermometer the same time you calibrate your thermometer in an ice bath at the beginning of the evaluation. The unit's thermometer must be ±2°F from 32°F in an ice bath. The unit must either have alcohol swabs or sanitizing gel present in order to sanitize thermometer probes when taking temperatures. Ask the manager what they use to sanitize their thermometer probes when taking tempera-tures.

Critical: No working thermometer present

Major:

Thermometer is not accurate (±2°F) No approved way to sanitize probes present

(11.4.4) Manager has valid Food Safety certification Ask the manager if they are food safety certified. The license/certificate should be posted or available in the restaurant and not expired. Informational questions are added so the Person in Charge must be able to demonstrate food safety knowledge. Acceptable certification includes:

Safe at the Plate ServSafe Thompson Prometric National Registry State/Local Health Department

Major: Food Safety Certification not available No employees Food Safety Certified Food Safety Certification expired

EMPLOYEE FOOD AND DRINK (11.5.2) Employee food/drink not stored in production or prep areas/customer food free of contamination from employee items There should be no employee food or drinks in the food production or prep areas. The only acceptable areas in the back of house would be the manager’s office or a designated/separate break area. Cite a violation if you ob-serve employee food or drink in the work area, partially eaten/open food in work area or coolers/freezers, any opened drink/food in reach-ins or walk-ins (i.e. bottle of soda that is half full). If you observe any restaurant food products contaminated with an employee item, cite the violation (i.e. soda bottle stored in ice at ice machine).

Critical: Employee food/drinks present in work areas (indicate in notes the exact location) Food products contaminated with employee item Employees smoking in the restaurant

WATER TEMPERATURES When evaluating the facility water temperatures, please only turn on the hot water. Do not mix the hot water with cold water to get a temperature. If the faucet has a mixing valve (temperature is set under faucet) then evaluate the water temperature coming out of the faucet. (11.7.1) Hand sink water temperature All back of house handwashing sinks must have hot water. Once the water gets hot take the temperature with your Atkins thermometer, please do not use a dial probe. The water temperature for all back of house hand sinks should be ≥100°F.

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In some units, you may have to let the water run for a few minutes to come up to temperature due to the plumbing design of older stores. Allow the water to run for several minutes if it does not get hot at first, especially if water reached proper temperatures at other sinks.

Critical: Water temperature at any back of house handwashing sink is <100°F (11.7.2) Dishwashing sink water temperature All dishwashing sinks must have hot water. Once the water gets hot take the temperature with your Atkins ther-mometer, please do not use a dial probe. Take the temperature from the tap only; do not take the temperature from the basin of the dishwashing sink. The water temperature at all dishwashing faucets should be ≥120°F.

Critical: Water temperature at any dishwashing faucet is <120°F

(11.7.3) Restroom sink water temperature All restroom handwashing sinks must have hot water. Once the water gets hot take the temperature with your Atkins thermometer, please do not use a dial probe. The water temperature for all restroom hand sinks should be ≥100°F. In some units, you may have to let the water run for two minutes to come up to temperature due to the plumbing design of older stores. Allow the water to run for several minutes if it does not get hot at first, especially if water reached proper temperatures at other sinks.

If the restroom hand sink is sensor activated, you will N/A the question for the sink water temperature and continue with your audit. For restroom hand sinks, we will only record a temperature if the sink has a handle or knob that you can turn the water on/off with; any sensor style sink should be marked as N/A.

Critical: Water temperature at any restroom handwashing sink is <100°F

CONTAMINATION HAZARDS (11.14.1) Food products are free of contamination from physical hazard There should be no evidence of foreign objects or debris that has come in contact to contaminate food products. Be sure to evaluate syrups, flavorings, and ice cream at the hand-dipped display. If there is any evidence of physical contamination to food, cite the critical violation.

Critical: Food products are physically contaminated.

(11.14.2) Cross contamination prevented with proper tong/scoop storage/usage Tongs should never be used to handle raw then cooked product without being washed and sanitized in between uses. Tongs should be stored in a clean sanitary manner. It is considered acceptable to store the tongs hanging on hooks at the make table or off of food grade equipment. Only cite a violation if you observe build-up residue on the outside of make table/food grade equipment. It is acceptable to store tongs under the side of the patty pan, since the temperature of the charbroiler is >300°F. If you observe tongs being used to open lids from the steam table and then used to handle cooked meat, do not cite a violation. If you observe tongs used for ham and sausage during the breakfast time period stored in an ice bath, this is ac-ceptable and do not cite a violation.

Critical: Cross contamination from improper tong storage/usage is observed. Tongs touching meat in coolers or meat bin.

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(11.14.3) Tongs or gloves used to handle cooked meat Tongs or gloved hands should be used to handle cooked meat. Cooked meat should never be handled with bare hands. Do not cite a violation if you observe an employee touching meat while making or packaging the sand-wich at the make table. CKE considers this incidental contact and not an issue of cross contamination. Employees are required to use an intervention when handling raw frozen burgers in the meat bin.

Critical: Tongs are not used to handle cooked meat. (11.14.4) Food products stored to prevent contamination (anywhere in restaurant) Food products should be stored properly to prevent contamination. Raw, hazardous foods such as roast beef should be stored below or separate from ready-to-eat foods such as produce. Raw chicken should always be stored on the bottom shelf. Remember that the $6, 1/3 lb. and 1/4 lb. burgers, and the ham are pre-cooked and should not be stored below raw, hazardous products. Do not give a violation for pre-cooked items above ready to eat items since pre-cooked items are considered ready to eat. The liquid eggs used at Carl’s Jr. and Hardee’s are pasteurized, so if they are stored above other foods, no vio-lation will be given as long as the container is closed.

Critical: Food products are stored in a way that does not prevent cross contamination, i.e. raw products stored above ready-to-eat products.

(11.14.5) Cross contamination prevented at raw chicken station Proper procedures should be followed to prevent cross contamination at the raw chicken station, just as they would at any other station throughout the back of house. Critical:

Cross contamination observed at the Raw Chicken station.

(11.14.6) All other cross contamination situations prevented The lid of the ice bin(s) must be present to prevent the contamination of the ice from dust, dirt, insects, etc. If the beverage station at the front line is missing the lid of the ice bin, cite a critical violation. Any other cross contamination issues observed not specific to the above questions and examples should be cited under this question, given the following guidelines.

If the situation observed is directly contaminating food product, i.e. ice bin gasket is shredded and pieces of the gasket are in the ice; a critical violation would be cited.

If the situation observed has the potential to cause cross contamination, i.e. ice on boxes in the walk-in freezer; a major violation would be cited.

Major: Any situation observed that has the potential to cause cross contamination.

Critical: Any situation observed that is directly causing cross contamination.

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