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WEEKLY CHECKLIST

Mcdonalds, Newport Mall

Date: From April 1 to April 14 2015

Checklist Requirements
1. Food Temperature Control
A. Hot foods held at 135 deg F or above
B. Cold foods held at 41 deg F or below
C. Adequate amount of equiment provided to hold "hot" and "cold" foods
D. Thermometer provided for perishable food refrigerators
E. Metal Probe thermometer for checking temperature of foods.

2. ICE AND ICE CONTAINERS


A. Ice kept clean and free of contamination
B. Waterproof container used; kept covered
C. Ice used for refrigeration not used for consumption

3. LIQUID WASTE

A. Wastewater from sinks and other equipment drained to sewer or other method approved by SWS
4. TYPE OF WATER SUPPLY
A. Potable water supply

6. TOILET AND HANDWASHING FACILITIES


A. Provided running water, pump soap, paper towels or toilet paper
B. Cleaning of the toilet bowl and sink every 3 hours

7. REFUSE STORAGE AND REMOVAL


A. Garbage cans or refuse bins provided
B. Adequate refuse removal

8. FRYERS

A. Protected from dust and debris


B. No other foods are being cooked except to the food that are only allowed to cook in fryers
C. Checked by the assigned employee every end of the shift before handling it to the next duty em

9. EQUIPMENT MAINTENANCE AND REPAIR


A. Technician Arrived on Time
B. Technician discusses the problem encountered
C. Equipment operational after fixed
D. Replacement of Equipment
E. General Cleaning of the equipment everytime it encounters repair

10. ICE CREAM MACHINE


A. Machine is always full with liquid cream before operating
B. Putting 2 pails of liquid cream to be able for the machine to operate normally
C. Refilling of liquid cream are done during 12:00 am

Manager on Duty

Date:

COMPLIES
YES

hod approved by SWS

o cook in fryers
it to the next duty employee

NO

REMARKS

WEEKLY CHECKLIST
Mcdonalds, Newport Mall

Date: From April 15 to April 30 2015

Checklist Requirements
1. Food Temperature Control
A. Hot foods held at 135 deg F or above
B. Cold foods held at 41 deg F or below
C. Adequate amount of equiment provided to hold "hot" and "cold" foods
D. Thermometer provided for perishable food refrigerators
E. Metal Probe thermometer for checking temperature of foods.

2. ICE AND ICE CONTAINERS


A. Ice kept clean and free of contamination
B. Waterproof container used; kept covered
C. Ice used for refrigeration not used for consumption

3. LIQUID WASTE

A. Wastewater from sinks and other equipment drained to sewer or other method approved by SWS
4. TYPE OF WATER SUPPLY
A. Potable water supply

6. TOILET AND HANDWASHING FACILITIES


A. Provided running water, pump soap, paper towels or toilet paper
B. Cleaning of the toilet bowl and sink every 3 hours

7. REFUSE STORAGE AND REMOVAL


A. Garbage cans or refuse bins provided
B. Adequate refuse removal

8. FRYERS

A. Protected from dust and debris


B. No other foods are being cooked except to the food that are only allowed to cook in fryers
C. Checked by the assigned employee every end of the shift before handling it to the next duty em

9. EQUIPMENT MAINTENANCE AND REPAIR


A. Technician Arrived on Time
B. Technician discusses the problem encountered
C. Equipment operational after fixed
D. Replacement of Equipment
E. General Cleaning of the equipment everytime it encounters repair

10. ICE CREAM MACHINE


A. Machine is always full with liquid cream before operating
B. Putting 2 pails of liquid cream to be able for the machine to operate normally
C. Refilling of liquid cream are done during 12:00 am

Manager on Duty

Date:

COMPLIES
YES

hod approved by SWS

o cook in fryers
it to the next duty employee

NO

REMARKS