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					PIZZA HUT FOOD STANDARDS CONSULTATION
Manager on Duty: ___________________________________________ Thermometer Calibrated: Yes Date: _____________________ Restaurant # _________________

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No

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The following situations are considered food safety emergencies: 1. No running water and no alternative source available 2. No electricity 3. Sewage backup in the restaurant (either in the restrooms or the kitchen drains). If the Specialist observes any of these conditions upon arrival at the restaurant prior to the evaluation, the Specialist should instruct the RGM to immediately contact the Pizza Hut QA Hotline for direction. The QA Hotline will work with the Manager on Duty to assess the situation and determine restaurant closure.

Pizza Hut QA Hotline: 1-800-542-4555
*NOTE: N/A = Not Applicable N/O = Not Observed

1. REQUIRED DOCUMENTATION _____________________________________________________ STANDARD
1.1 Most recent health department inspection report is available, posted per regulatory requirements and submitted per Pizza Hut Health Department Inspection Program requirements. (Report submittal portion of this standard will not be evaluated until program is communicated system-wide.) Failed health department inspection reports must be remediated per Pizza Hut Health Department Inspection Program requirements. (FS-Critical) (This standard will not be evaluated until program is communicated system -wide.) Temperatures must be correctly documented on delivery receipts, including key drops. Manager and/or Team Members must have appropriate food safety certification on file and comply with regulatory requirements (where applicable). Food safety checklists must be completed and retained. Deleted Pizza Hut operations manuals available, up-to-date. Employee food safety training materials and records available, current. A documented employee illness policy is available, or MOD has verbal/knowledge of employee illness policy. Deleted (combined with 2.10). Crisis Product Recovery (CPR) Data Sheet must be available in the restaurant. Soft serve machine must have sanitization records available.

YES

NO

Indicate if N/A or N/O

1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 1.11 1.12

2. EMPLOYEE HEALTH/HYGIENE/PRACTICES _______________________________________ STANDARD
2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 Team Member must not be observed working with symptoms of illness or infection. (FS-Critical) Team members meet grooming and personal hygiene standards. Deleted (combined with 2.4). Drinking, eating and smoking only in designated non-food areas. Gloves and blue bandages available in the restaurant. Proper hair restraints worn by all team members when handling food. No jewelry worn on arms or hands except plain ring (i.e. wedding band) when handling food. Proper hand washing observed when required. (FS-Critical) Proper hand washing procedures followed. Proper disposable gloves and blue bandage procedures followed. Hand washing sink used only for handwashing.

YES

NO

Indicate if N/A or N/O

Confidential and Proprietary Property of Pizza Hut, Inc. – Form #013429 January 2009 Page 1 of 4

PIZZA HUT FOOD STANDARDS CONSULTATION

3. APPROVED SOURCE _______________________________________________________________ STANDARD
3.1 3.2 3.3 Only approved ingredients or foods evident. (FS-Critical) Only approved menu items sold. Only approved equipment and smallwares in use.

YES

NO

Indicate if N/A or N/O

4. PROTECTION FROM CONTAMINATION ____________________________________________ STANDARD
4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 4.10 4.11 Standard not applicable to Pizza Hut. Food stored properly and in appropriate locations. Food utensils in use are stored properly. Cross contamination must not be observed. (FS-Critical) Food packages and cans in good condition, damaged products are segregated. Utensils/equipment/contact surfaces in good repair. Potential Cross-Contamination: Conditions must not exist that could lead to crosscontamination. Deleted (combined with 4.7). Deleted (combines with 4.7). Clean utensils/plates available for second portions at self-service/buffet. Harvest Program food/ingredients must be covered and segregated (where applicable).

YES

NO

Indicate if N/A or N/O

5. CLEANING/SANITATION ___________________________________________________________ STANDARD
5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 5.10 5.11 5.12 5.13 5.14 5.15 5.16 5.17 Deleted (combined with 5.2) Dishwasher set up correctly and proper cleaning method followed. Utensils, smallwares, food contact surfaces are properly cleaned and stored. Equipment is properly cleaned and free of excess debris, buildup. Three-compartment sink set up correctly and proper cleaning method followed. Hand washing sinks must be accessible, clean and functioning properly. Sanitizer at proper concentration in sanitizer sink and test strips available. Wiping cloths used and stored properly in a sanitizer bucket with correct concentration. Cleaning supplies must be of sufficient availability, capacity, stored and maintained clean. Equipment and utensils air-dried before stacking. (not scored at this time) All non-food contact surfaces are clean and in good repair. Floors, walls, ceiling are cleanable, clean and in good repair. Vents and exhaust hoods are clean and in good repair. All gaskets on refrigeration/freezer units, ice machines and hot holding units are clean and in good repair. All lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared. Trash receptacles in all restrooms and back of house are of sufficient availability, capacity and clean. Dumpster area is free of debris and odor, maintained clean and in good repair.

YES

NO

Indicate if N/A or N/O

Confidential and Proprietary Property of Pizza Hut, Inc. – Form #013429 January 2009 Page 2 of 4

PIZZA HUT FOOD STANDARDS CONSULTATION

6. PRODUCT PROCEDURES / TIME-TEMPERATURE CONTROL ______________________ STANDARD
6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 Calibrated thermometer is available for use. (FS-Critical) COLD HOLDING Cold Potentially Hazardous Foods must be held < 40°F and within hold times per Pizza Hut standards. (FS-Critical) Standard not applicable to Pizza Hut. HOT HOLDING Hot Potentially Hazardous Foods must be held > 140°F and within hold times per Pizza Hut standards. (FS-Critical) Standard not applicable to Pizza Hut. Standard not applicable to Pizza Hut. Standard not applicable to Pizza Hut. COOKING/REHEATING Raw animal foods must be cooked to the proper internal cooking temperature. (FS-Critical) Any food, other than raw animal protein, for hot holding must be cooked to the proper internal cooking temperature. (FS-Critical) TIME AS A PUBLIC HEALTH CONTROL Standard not applicable to Pizza Hut DATE MARKING/HOLD TIMES All prepped products must not be expired, must be held correctly and have hold time recorded. Spoiled potentially hazardous foods / ingredients are not in use and not for sale. (FS-Critical) All ingredients are within shelf life and rotated properly. Deleted (combined with 4.2 and 6.13) THAWING Frozen foods are thawed correctly and held correctly after thawing.

YES

NO

Indicate if N/A or N/O

6.10 6.11 6.12 6.13 6.14 6.15

7. EQUIPMENT
7.1 7.2 7.3 7.4 7.5 7.6 7.7

_______________________________________________________________________ STANDARD
YES NO
Indicate if N/A or N/O

Cold holding equipment temperature meets standard. Cold holding and storage equipment is functioning properly and needs no repair. Hot holding and storage equipment is functioning properly and needs no repair. Three-compartment sink, prep sink, mop sink, or dishwasher sink is functioning properly and needs no repair. Hot holding and storage temperature meets standard. All other equipment in use is functioning properly and needs no repair. All hand wash sinks must be provided with water dispensed > 100°F.

Confidential and Proprietary Property of Pizza Hut, Inc. – Form #013429 January 2009 Page 3 of 4

PIZZA HUT FOOD STANDARDS CONSULTATION
8. CHEMICALS ________________________________________________________________________ STANDARD
8.1 8.2 8.3 8.4 8.5 8.6 Chemicals must not contaminate food. (FS-Critical) Only approved chemicals in use. Chemicals used according to procedure or manufacturer’s directions. Chemicals properly labeled. Chemicals properly stored. Team member medication properly labeled and stored.

YES

NO

Indicate if N/A or N/O

9. PEST CONTROL ____________________________________________________________________ STANDARD
9.1 9.2 9.3 9.4 9.5 Critical Pest Infestation/Activity not present. (FS Critical) Other Pest Activity not present. Pest control devices evident and installed, maintained properly. Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions. Approved Pest Management Professional Vendor in place.

YES

NO

Indicate if N/A or N/O

10. SEWAGE AND PLUMBING ________________________________________________________ STANDARD
10.1 10.2 10.3 10.4 10.5 10.6 Hot water available in the kitchen. (FS-Critical) Back flow prevention devices present at all sinks. Minimum of one functioning toilet available in the facility. All plumbing in good repair. Grease/sink traps or drains not clogged and functioning properly. Mop sink must be clean, not clogged, functioning properly.

YES

NO

Indicate if N/A or N/O

NOTES AND CORRECTIVE ACTIONS

Confidential and Proprietary Property of Pizza Hut, Inc. – Form #013429 January 2009 Page 4 of 4


				
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