Food Safety QA  








MM/DD/YYYY

Temperature Control

 Critical

Recommendations
  • Discard products due to temperature in the danger zone for 2 or more hours. 
  • Discard product due to unknown length of time in the temperature danger zone
  • Cool this product to 41°F or below in less than 4 hours and return to cold holding
  • Contact service company to schedule repairs
  • Store TCS foods in a working unit until this unit can be repaired
  • Replace damaged gaskets  
  •  Prep in batches so TCS foods are not left out of a temperature controlled environment for extended periods of time (approximately 30 minutes)
 Critical

Recommendations
  • Discard product due to temperature in the danger zone for 2 or more hours
  • Discard product due to unknown length of time in danger zone
  • Contact service company to repair unit
  • Rapidly reheat product to 165°F or higher within two hours or discard
  • Store TCS foods in a working unit until this unit can be repaired.
 Critical

Recommendations
  • Discard product due to temperature in the danger zone for 2 or more hours
  • Discard product due to unknown length of time in the temperature danger zone
  • Rapidly chill this product to 41°F or below
  • Contact service company to schedule repairs 
  • Store TCS foods in a working unit until this unit can be repaired 
  • Replace damaged gaskets 
 Major

Recommendations
  • Calibrate thermometers to read 32°F in ice/water slush on a daily basis or whenever the thermometer is dropped. If it cannot be calibrated, replace.
 Critical

Recommendations
  • Contact your supplier to return product. Segregate and label product until it can be returned.
  • Discard products
 Minor

Recommendations
  • Place a non-mercury thermometer in each refrigeration unit in a location near the door or a location known to be a warmer location.
  • Ensure thermometer can be easily accessed and read without moving food products or touching the thermometer
  • Do not put this display thermometer into food products. 
 Minor

Recommendations
  • Discard product due to the unknown length of time spent in the temperature danger zone. If product is under 40°, you can properly continue to use it as long as it does not enter the danger zone
  • Discard product due to temperature in the danger zone for 4 or more hours. Move food to a working freezer unit until repairs can be made. Contact service company to repair unit.
    Replace damaged gaskets.

Food Handling 

 Critical

Recommendations
  • Locations using TPHC need pre-approval from the local Health Dept.
  • Review process to ensure product is at proper temperature before holding by time.
  • Discard expired product.
  • Review process to ensure the temperature of products held for 4 hours does not exceed 70°F.
 Critical

Recommendations
  • Discard product as it has not achieved an acceptable internal temperature to destroy pathogens. 
  • Review requirements for cooking and reheating with employees to ensure that products are cooked or reheated to a safe temperature
  • Check food temperatures with a thermometer to ensure they reach a safe temperature during cooking and reheating
 Critical

Recommendations
  • Discard the product. 
  • Rapidly reheat this product to 165°F or above within 2 hours and restart the cooling process
  • Use stainless steel pans instead of plastic ones to speed cooling.
  • Use an ice bath and/or ice paddle to speed cooling. Stir the product often and replace the ice as it melts.
  • Reduce portion sizes to help food cool faster.
 Critical

Recommendations
  • Contact your local health department to obtain approval for your HACCP plan. 
  • Contact your local health department to obtain a variance for this process
  • Discontinue service of this item, as it is prohibited in a location serving a highly susceptible population.
 Critical

Recommendations
  • Discard contaminated product.
  • Store ready-to-eat foods above all raw product.
  • Store raw poultry below all other foods.
  • If various foods are stored in a cold-holding drawer, store raw proteins at the front of the drawer and ready-to-eat items at the rear so that raw animal juices do not drip onto ready-to-eat products as they are removed from the drawer. If there are double drawers, raw chicken should be stored at the front of the bottom drawer.
 Critical

Recommendations
  • Move exposed product behind a sneeze guard to protect from contamination.
 Critical

Recommendations
  • Discard expired product(s). 
 Critical

Recommendations
  • Purchase food only from approved, reputable suppliers. 
  • Segregate damaged items to return to vendor, label them "Do Not Use". 
  • Discard spoiled foods 
  • Discard moldy foods 
 Major

Recommendations
  • Discard product as it has not achieved an acceptable internal temperature to destroy pathogens.
  • Review requirements for cooking with employees to ensure that products are cooked to a safe temperature.
  • Check food temperatures with a thermometer to ensure that they have reached a safe temperature during cooking.
 Major

Recommendations
  • Develop written procedures outlining which TCS products can be held outside of temperature control and how they are to be marked
  • Retrain the employee on the proper procedure.
 Major

Recommendations
  • Cover loosely while cooling to speed this process.
  • Place in shallow pan while cooling to speed this process.
  • Use cooling wand while cooling to speed this process.
  • Cool in ice bath to speed this process.
  • Cut into smaller pieces to speed this process.
  • Use blast chiller to speed this process.
  • Reduce the amount of water added during cooking and substitute with ice at the end to speed the cooling process.
 Major

Recommendations
  • Place a label on TCS food packaging that is prepared on-site that states the use by/sold by/discard by date using Aramark shelf-life standards.
  • Calculate the shelf-life date by including the day of preparation as Day 1.
  • Discard foods at the end of the day of the label date.
 Major

Recommendations
  • Remove any pre-packaged food for sale and bulk food for consumer self-service that do not have all of the required label information
  • Review label requirements, prepare corrected labels, if possible, and apply corrected label to foods before offering for self-service sale. If unable to re-label(correctly) item must be removed from service.
  • Discard or remove from self-service areas any pre-packaged or bulk foods for consumer self-serve that do not have all the required label information
  • It is important that foods containing allergens are labeled with this information as serious health risks to customers may occur due to allergic reactions.
 Major

Recommendations
  • Place dated shellfish tags in an index card box or a coupon holder for easy storage and organization.
 Major

Recommendations
  • Place a label on the packaged juice. Wording may vary, but a typical advisory might read: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems."
  • Add an advisory to the menu. Wording may vary, but a typical advisory might read: "Hamburgers may be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness."
 Minor

Recommendations
  • Discard product as it has been in the temperature danger zone for more than 2 hours.
  • Place product into a refrigerated unit to thaw
  • Thaw only under cold running water, at 70°F or below
 Minor

Recommendations
  • Cover cooled product after last check of cooling temperature
  • Contact refrigerator maintenance service
  • Use pans under drips to prevent contamination
  • Refrain from storing food items in this area
  • Train service employees on the proper methods to handle clean food-contact surfaces
  • Soap and Sanitizer buckets should not be stored on floor
 Minor

Recommendations
  • Wash all fruits and vegetables under cold running water before cutting, portioning or serving
  • Remove from sale or service any fruits and vegetables and any ready-to-eat foods made with unwashed fruits and/or vegetables
  • Use approved alternative produce washing procedures, if available.
 Minor

Recommendations
  • Label and date bulk bins with proper label. 
  • Label spray bottles with marker
 Minor

Do not store products on milk crates, bread racks, bottles beverage racks or any other rack not designed for retail food storage. The area under the storage rack must be reachable by a broom or mop.
Recommendations
  • Adjust shelves to ensure bottom shelf is at least 6 inches off the floor
 Minor

Recommendations
  • Remove from sale or service any non-TCS foods that are past their expiration date
  • Segregate and store expired non-TCS foods in a non-service area labeled “EXPIRED - DO NOT SELL” or another appropriate sign to prevent the products from being put back out for sale or service.
  • Discard expired products

Equipment and Utensils

 Critical

Recommendations
  • Purchase equipment from an approved vendor to ensure the equipment is food safe
 Critical

Recommendations
  • Verify equipment and utensils are properly cleaned and sanitized prior to use
  • Clean and sanitize the can opener when changing products and/or completion of task
 Major

Recommendations
  • Inspect equipment and utensils before using to determine if they are in good condition and easy to clean
  • Look for pieces missing, broken knife blades, deeply scored cutting boards, broken wires, melted surfaces, etc.
  • Discard any equipment and utensils that are damaged, broken, melted, or otherwise no longer easy to clean.
 Major

Recommendations
  • Keep sanitizer test kits open and ready to use.
  • Store close to sanitizer preparation area so they are readily available
  • Store in dry location to prevent damage to test strips.
  • Do not keep sanitizer kits in an office or in original wrapper which makes them difficult to locate and use quickly.
 Minor

Recommendations
  • After washing and sanitizing, cooling wands and paddles should be placed in clean, covered tubs or covered with sanitary plastic bags or plastic wrap before being placed in the freezer.
  • Air-dry before storing or stack loosely so that items can dry completely. Invert to prevent dust and debris from collecting inside.
 Minor

Recommendations
  • Place an ice scoop holder/basket/container with drainage holes near ice machines for storage of ice scoop
  • Remove any ice scoops stored in ice or utensils with handles touching TCS foods and replace with utensils with handles stored out of food.
  •  Train employees to position any utensils stored in TCS foods with handles extending out of food.
  • Discard any TCS foods that have been contaminated due to handles touching food.
 Minor

Recommendations
  • Verify all nonfood contact surfaces of equipment and utensils used are cleaned frequently to remove any debris before it becomes encrusted or long standing.  Pay special attention to surfaces most often touched or subject to collecting debris such as door handles, gaskets, shelving, racks, and sliding door tracks.
  • Utilize a Master Cleaning and Sanitation Schedule to help make routine cleaning a requirement to prevent build-up on surfaces.
 Minor

Recommendations
  • Inspect nonfood contact surfaces of equipment and utensils before using to check if they are in good condition and easy to clean.
  • Look for separation of seams, cracks/chipped surfaces, rusted or corroded surfaces, dangerous sharp edges, etc.
  •  Discard damaged equipment/utensil or have it professionally repaired nonfood contact surfaces of equipment and utensils.

Cleaning and Sanitizing

Critical

When testing sanitizer with a test strip, if it turns dark immediately then the sanitizer is above 400ppm
Recommendations
  • Replace empty container and monitor concentration
  • Contact your chemical supplier for assistance
Critical

Recommendations
  • Replace empty container.
  • Contact your chemical supplier for assistance.
  • Monitor the temperature to ensure that the booster heater achieves the correct temperature.
 Critical

Recommendations
  • Review concentration standards for fruit and vegetable wash.
  • Check concentration of chemicals before use.
 Major

Recommendations
  • Clean maintenance tool and cleaning equipment in the mop sink or other floor sink
  • Train employees on how and where to clean maintenance tools and cleaning equipment so they do not contaminate food prep sinks, or dishwashing sinks.
 Major

Recommendations
  • Utilize alternative manual warewashing equipment may be used when there are special cleaning needs. Alternative manual warewashing equipment may include: High-pressure detergent sprayers; Low-or line-pressure spray detergent foamers; or brushes or other 
 Minor

Recommendations
  • Replace this tool
  • Use an appropriate tool for this purpose that does not present a contamination hazard
 Minor

Recommendations
  • Inspect dishwashing machine daily before first use to ensure surfaces and curtains are clean and in place.  Clean and sanitize and/or adjust curtains as necessary
  • Monitor daily the final rinse water temperatures as required on data plate.  Call service if needed
  • Do not use a dishwashing machine that does not meet operating requirements on data plate. Wash, rinse and sanitize manually in 3 compartment sink
 Minor

Recommendations
  • Rewash any equipment and utensils that were improperly washed, rinsed and sanitized in a sink that was not cleaned and sanitized prior to use
  • Do not use 3 compartment sink if it is not properly supplied with hot water, detergent, and sanitizer or if the drains are not operable.
 Minor

Recommendations
  • Replace wiping cloths and keep immersed in sanitizer when not in use
  • Replace soiled dry cloth as needed. 
  • Discard any sanitizer solution in buckets that were used with wiping cloths for both food contact and nonfood-contact surfaces.  Mix up separate sanitizer solutions and use separate wiping cloths. 
  • Train employees to use separate sanitizing solutions for food contact and nonfood-contact surfaces. 

Personal Hygiene 

Critical

Recommendations
  • Retrain employees on proper handwashing procedures.
Critical

Recommendations
  • Ensure gloves are easily accessible for employee use 
 Critical

Recommendations
  • Review health policy with employees.
  • Encourage employees who do not feel well to stay home from work.
 Major

Recommendations
  • Remove any barriers or items blocking access to handsinks
  • Train employees on handsink locations and which one to use, depending upon their work station area
  • Review policy on proper use of handsinks and that handsinks may not be used to dump any liquids, wash equipment/utensils, store any items or towels, etc
 Major

Recommendations
  • Clean and sanitize handwashing sinks that are dirty.  Clean during the day as necessary 
  • Replace handwashing supplies when needed
  • Ensure handwashing sign is posted; otherwise, replace handwashing reminder sign
 Major

Recommendations
  • Keep disposable gloves readily available for employees
  • Change damaged gloves each time they become damaged
  • Keep fingernails trimmed to prevent damage to gloves
  • Remove artificial nails and fingernail polish before preparing food
  • Train employees to wear gloves anytime they have a bandage or finger cot or finger stalls on fingers
 Information

Recommendations
  • Purchase or prepare a bodily fluid cleanup kit with supplies adequate to cleanup vomiting and diarrheal events with disinfectant effective against norovirus from EPA List N
  • Refer to the Incident Clean Up tool under the Cleaning and Sanitation Standard:
 Minor

Recommendations
  • Designate an area for employee food storage, label as personal food, store separate and below food for customers.
 Minor

Recommendations
  • Change dirty uniform or clothing before doing food preparation or service
  • Put on hair restraint when working around food preparation.
  • Remove any jewelry on the hands, except for a plain band with no stones, before beginning food preparation.

Facilities and Controls 

Critical

Recommendations
  • Install air gap/backflow prevention devices
  • Contact facility maintenance to repair toilet
  • Contact facility maintenance to repair grease trap
Critical

Recommendations
  • Contact the local health department to have water on non-public system tested at least annually 
 Critical

Recommendations
  • Keep door closed when not in use to prevent pest entry
  • Install a door sweep to prevent pest entry
  • Hang mops to drip dry nightly
  • Repair structural damage to eliminate potential pest entry
  • Repair floor to eliminate pest harborage
  • Keep drains clean and free of debris to prevent fly activity  
 Major

Recommendations
  • Register all PICs for an accredited Food Protection Manager Certification Program.  Have certification available for review by health department and third party auditors.
 Major

Recommendations
  • Remove any live animals that have entered the food storage, service or preparation areas. 
  • Discard any food that may have been contaminated by animal(s). 
  • Clean and sanitize any food contact surfaces that may have been contacted by animal(s). 
 Major

Recommendations
  • Inspect chemicals upon receipt to ensure they are approved and have manufacture’s labeling.
  • Contract with certified pest control operator to apply any pesticides. 
  • Label all first aid supplies, lotions and creams and ensure employee medications are labeled. 
 Major

Recommendations
  • Contact plumber service if water pressure or supply at any sink fluctuates during peak usage in order that any plumbing issue may be evaluated.
  • Repair any plumbing issues identified.
  • If water is not from a public utility, contact health department to determine how to have water tested on an annual or more frequent basis.  Have a laboratory collect samples.
  • Prepare for a boil water advisory or water service interruption by having contact(s) available to call to order a large volume of potable water or bottled water supply.
 Minor

Recommendations
  • Clean restroom fixtures and inspect for any damage or disrepair.
  • Repair any restroom facilities that are damaged
  • Call plumbing service to determine if hot water source needs to be adjusted or hot water heater replaced. Ensure that hot water heater is working and hot water source is turned on
  • Assign employee(s) to monitor restrooms on a frequent basis during the day to restock any supplies necessary
  • Repair or install self-closing door hinges on restroom doors
 Minor

Recommendations
  • Clean all floors, walls and/or ceilings to remove excessive dust or debris and mop up any standing water on floors  
  • Utilize a Master Cleaning and Sanitation Schedule to help make routine cleaning a requirement to prevent build-up of dust or debris on surfaces
 Minor

Recommendations
  • Repair, replace or resurface any floors, walls and/or ceilings that are damaged or not easy to clean.  
  • Seal any exposed concrete blocks and bricks if in areas other than dry storage room. 
 Minor

Recommendations
  • Clean/dust vents and fan guards on a frequent basis to keep them from dust/grim buildup.
  • Replace any air filters according to system recommendation. 
 Minor

Recommendations
  • Replace missing end caps
  • Replace missing light shield
  • Replace damaged light shield. 
 Minor

Recommendations
  • Install door sweep
  • Install proper window screening.
  • Repair air conditioning. 
  • Repair door/door frame to eliminate gap 
  • Hang mop(s) to drip dry to eliminate pest harborage.
  • Hang broom(s) to drip dry to eliminate pest harborage 
 Minor

Recommendations
  • Contact pest prevention operator and request air curtain be adjusted
  • Contact pest prevention operator and request service
 Minor

Recommendations
  • Empty/replace garbage containers when full throughout the day to minimize pest attraction
  • Wash and rinse out empty garbage containers to remove any spillage or debris.
  • Keep plastic liner in garbage container to prevent excessive spillage or debris to make cleaning easier
 Minor

Recommendations
  • Keep doors closed to minimize pest attraction.
  • Keep lids lose to minimize pest attraction.

Documentation 

Critical

Recommendations
  • Keep logs where they are easily accessible for team members to complete throughout the day
  • Train all team members who will be responsible for completing the log on the requirements for documentation on the log (ex. when a corrective action is required to be documented, required cooking temperatures of different foods, etc.)
Minor

Recommendations
  • Keep logs where they are easily accessible for team members to complete throughout the day.
  • Train all team members who will be responsible for completing the log on the requirements for documentation on the log (ex. when a corrective action is required to be documented - (document all refrigerator ambient air temperature twice daily and call service if temperature is not able to be maintained at target temperature.)
Minor

Recommendations
  • Keep logs where they are easily accessible for team members to complete throughout the day.
  • Train all team members who will be responsible for completing the log on the requirements for documentation on the log (ex. when a corrective action is required to be documented - (document all refrigerator ambient air temperature twice daily and call service if temperature is not able to be maintained at target temperature.)
Minor

Recommendations
  • Keep logs where they are easily accessible for team members to complete throughout the day.
  • Train all team members who will be responsible for completing the log on the requirements for documentation on the log (ex. when a corrective action is required to be documented - Reject products out of temperature control or damaged, etc.).
Minor

Recommendations
  • Keep logs where they are easily accessible for team members to complete throughout the day.
  • Train all team members who will be responsible for completing the log on the requirements for documentation on the log (ex. when a corrective action is required to be documented, required cooling temperatures at different stages in the cooling process, etc.)
 Critical

Recommendations
  • Keep logs where they are easily accessible for team members to complete throughout the day.
  • Train all team members who will be responsible for completing the log on the requirements for documentation on the log (ex. when a corrective action is required to be documented, temperature requirements for cold and hot holding, etc.)
 Critical

Recommendations
  • Keep logs where they are easily accessible for team members to complete throughout the day. 
  • Train all team members who will be responsible for completing the log on the requirements for documentation on the log (ex. when a corrective action is required to be documented, required chemical sanitizer concentration, etc.)
 Critical

Recommendations
  • Keep logs where they are easily accessible for team members to complete throughout the day. 
  • Train all team members who will be responsible for completing the log on the requirements for documentation on the log (ex. when a corrective action is required to be documented, required temperature for proper sanitizing with hot water, etc.).
 Minor

Recommendations
  • Keep logs where they are easily accessible for team members to complete throughout the day. 
  • Train all team members who will be responsible for completing the log on the requirements for documentation on the log (ex. when a corrective action is required to be documented - check thermometer calibration in 50/50 ice/water slurry).
 Minor

Recommendations
  • Keep logs where they are easily accessible for team members to complete throughout the day. 
  • Train all team members who will be responsible for completing the log on the requirements for documentation on the log (ex. When, where and what kind of pest sited and corrective action; Contact pest control service).

Knowledge Questions

Opportunity

Recommendations
  • Retrain employees on the concept of allergen cross-contact and why it is important for guest health and safety.
  • Provide any appropriate tools, job aids, or special equipment of utensils to prevent allergen cross-contact where applicable.
Opportunity

Recommendations
  • Provide any appropriate tools, job aids, or special equipment of utensils to prevent allergen cross-contact where applicable. 
  • Provide allergen information in a readily available format for reference for employees and guests. 
  • Perform mock scenarios to help employees practice responding to guest allergen requests
Opportunity

Recommendations
  • Retrain employees with information on symptoms of an allergic reaction and what should be their immediate reaction if a guest displays symptoms of an allergic reaction or anaphylaxis shock – Call 911. 
  • Post emergency information and medical assistance phone numbers or 911 in a location readily available to employees.

Workplace Safety

Minor

Recommendations
  • Require that all employees wear Slip Resistant footwear.

Contact Information