01 YUM FSCC Standards 2016 Final 07 06 2015

2016
FoodStandardsComplianceCheck
July6,2015
Final
RESTAURANT EMERGENCIES:
The following situations are considered Restaurant Emergencies and require the
restaurant to be closed until corrected:
1. No running potable water and no alternative source available.
2. No hot water (if it cant be restored within 1 hour).
3. Sewage in any part of the restaurant.
4. No electricity to provide temperature control.
5. No working toilet.
6. Pest infestation.
Significant Deviations against FSCC questions # 6.10, 9.1, 10.1, 10.3, 10.5 and 10.6
constitute a Restaurant Emergency as defined in YUM Food Safety Policy 3-07
Restaurant Emergencies Closure and YUM Crisis Management Standard 1.01. This
situation is expected to trigger an escalation process and prompt a Restaurant Closure
Decision. Brand or Business Unit QA leaders will determine recovery actions and
whether closure is necessary.
1.
REQUIRED DOCUMENTATION
1.1
In regions where conducted, the most recent health department inspection

report is available, and evidence is available that corrective actions against any
Health Authority critical non-conformances has been completed.
Standard Missed Because:
The current health inspection report is not on file in the restaurant.

No evidence that corrective actions against any Health Authority critical non
conformances were completed.
1.2 As required by the brand, business unit, or by regulation, at least 1 manager

must have locally acceptable food handler certificate on file (e.g. Food
Protection Manager Certification). Certificate must not be expired. Restaurant
Team must have appropriate food safety certification on file where required by
regulation.
Not certified as required by brand, business unit, or by regulation.
(s) Indicates a Significant Violation.
2016FSCC
1.3
Certificate not available.

Certificate expired.
Current and Approved Food safety checklists must be completed and retained.
Not using the current and approved version of the Food Safety Checklist.
Not completed properly.
Not available.
Not on file for 30 days.
Falsification evident.
No corrective action noted for non-compliance items.
1.4 Current and Approved Weekly Pest Walks must be completed and retained.
Not using the current and approved version of the Weekly Pest Walk.
Not completed properly.
Not available.
Not on file for 30 days.
No corrective action noted for non-compliance items.
1.5 Team Member food safety training records available and current.
1.6
Not available.
Not up to date.
Not complete records missing.
Brand or Business Unit Team member Employee Health Standard is posted

visibly for employees.
Not visibly posted.
2016FSCC
2.
TEAM MEMBER HEALTH AND HYGIENE PRACTICES

2.1
Team member must not be observed working with symptoms of illness or

infection.
(s) There is evidence of team members experiencing symptoms of communicable

diseases. This would include, but not be limited to:
- Sneezing or coughing excessively,
- Sore throat with fever,
- Fever,
- Vomiting or nausea,
- Diarrhea or loose stools (any change in normal bowel movements), light colored
feces, dark-colored urine (cola or tea colored),
- Jaundice (yellowish eyes or skin), or
- Exposed, infected or weeping pustular cuts or lesions on the face, neck scalp,
arms or hands, which cannot be adequately covered with a blue or brightly colored,
waterproof bandage, and could possibly cause product contamination.
2.2 Team members meet grooming and personal hygiene standards.

Team member not clean or has offensive odor.

Hands and fingernails are not clean.
Team member uniform is dirty or in a condition that could cause a food safety
contamination risk (e.g. loose buttons).
No hat, no visor with hairnet or no hairnet worn to effectively restrain hair when in food
handling area (all of back of house).
Facial hair does not meet policy and health regulations.
Jewelry does not meet policy or health regulations.
Watch or other jewelry on arms or hands, except plain ring (e.g. wedding band), worn when
performing food handling duties.
Religious or medical bracelets worn on the arms or hands.
Eating or evidence of eating is observed in back of house areas that are not designated
break areas.
Team member drinks from cup without a cover and straw, or from a single-use cup that is
used more than once, in back of house areas that are not designated break areas.
Chewing gum observed in back of house.
Tobacco use (smoking, chewing, etc.) or evidence of Tobacco use observed in back of
house.
2016FSCC
2.3
Gloves and blue or brightly colored (non-flesh colored) bandages are available
in the restaurant and used correctly.
No gloves available.
No blue or brightly colored (non flesh colored) bandages available.
Wrong color bandages available.
(s) Food handling Team Member with bandaged hand is not wearing a glove.
Non-food handling Team Member with bandaged hand is not wearing a glove.
Unsealed packages of gloves not stored properly and exposed to possible contamination.
Gloves not worn when handling ready-to-eat foods, if required by brand or business unit or
local regulation.
Unapproved gloves used (e.g. latex).
Blue or brightly colored (non flesh colored) bandages not used when necessary.
Glove not worn over fingernail polish or acrylic nails when handling food.
2.4 Proper hand-washing procedures followed.

(s) Team members not observed washing hands before handling (directly touching) food or
touching a food contact surface after performing ANY of the following:
- Handling raw animal foods.
- Handling unwashed produce (exceptions [e.g. mushrooms] determined by the
Brand or Business Unit).
- Taking breaks.
- Handling money.
- Exiting the restroom and returning to their workstation.
- Arriving to work.
- Coughing, sneezing, or using a disposable tissue.
- Cleaning tasks.
(s) Team members not observed washing hands before putting on or changing gloves.
(s) Team members not observed washing hands after touching their face, hair, computer,
phone or clothing before moving to a direct food handling task or touching a food contact
surface.
(s) Gloves removed from hands then reused.
(s) Hands washed with gloves on.
(s) Team members observed not washing hands with antibacterial soap.
(s) Team members observed not rinsing hands after washing.
(s) Team members observed not drying hands with a paper towel after rinsing.
(s) Team members observed not using hand sanitizer after drying hands.
(s) Team members observed washing hands at non-handwash sink.
Back of house hand sinks are not properly stocked with disposable paper towels,
antibacterial soap and hand sanitizer.
2016FSCC
If hands-free sink is not available, a paper towel is not used to turn off the faucet after
properly washing hands.
Hands are not washed for a minimum of 20 seconds.
Note: It is acceptable to move from a non-food handling task to another non-food handling
task without washing hands. (Examples: Handling trash, washing/ handling soiled
dishes/utensils, sweeping, mopping, wiping dining room tables or cleaning restrooms.)
2.5 Hand washing sinks accessible, clean, functioning, in good repair, used only for
hand washing, and includes posted hand washing signs.
3.
(s) There is no handwash sink in back of house (prep sink, 3-compartment sink and/or wait
station sink cannot be set up or used for hand washing).
Evidence of other activities performed at the hand washing sink (e.g. food debris, utensils,
etc., in the sink).
Hand washing sinks not readily accessible (e.g. trash can blocks access to hand wash
sink).
Hand washing sinks not working properly, not clean, has leaks.
Hand washing signs not posted at hand wash sinks, including restrooms.
There is no hands-free hand washing sink in restaurants where employees handle raw
animal foods.
Caulking or sealant around sink in poor repair or evidence of mold.
APPROVED SOURCE
3.1 Only approved ingredients or food evident.
(s) The restaurant is using unapproved ingredients, products, or drinks.

(s) Ingredient, product, or drink is not from approved supplier.
3.2 Only approved equipment and smallwares in use.
Equipment or smallwares in use are not approved by QA/R&D for use in this restaurant.
2016FSCC
4.
PROTECTION FROM CONTAMINATION

4.1
Food and packaging are properly stored and in good condition; damaged or
donated products are segregated; team member food/medication segregated.
Food and packaging stored in a moist or dirty location.

Stored food and packaging exposed to splash, dust, chemical contamination, or other
contamination.
Team member food stored with restaurant food.
Team member medication not labeled or stored properly.
Stored food and packaging in restrooms or garbage areas.
Packaged frozen raw animal foods are touching packaged ready-to-eat foods.
Refrigerated raw animal foods are stored closer than 30 cm (12 inches) to ready-to-eat
foods.
Equipment, packaging and ingredients not stored at least 15 cm (6 inches) off the floor.
Non-ready-to-eat products or ingredient is not held in the correct container and covered as
appropriate.
Open bags or products not stored properly in the walk-in.
Packages have holes or tears, or evidence of temperature abuse.
Cans are severely dented (6.2 covers cans that are leaking, swollen, rested or have seam
damage).
Damaged ingredients are not stored separately and marked DO NOT USE.
Food for donation program is not covered.
Food for donation program is not segregated. (Ask manager on duty if unsure of food
donation products.)
Food for donation program is not packaged per procedures.
4.2 Utensils, smallwares, and food contact surfaces are properly cleaned, stored,
air-dried, in good repair, and held properly when in use.
In-use utensils are not placed in ready-to-eat foods with handles up.
In-use utensils are not placed on clean area of table or equipment.
In-use utensils or dispensers for ready-to-eat foods are not cleaned and sanitized at least
every 4 hours.
Bulk ingredient scoops do not include a handle or the handle is in contact with the product.
Utensils are chipped, cracked, or broken, or are heavily rusted.
Cutting boards are heavily scratched or stained.
Items stored unclean or in dirty containers.
Water is evident on stored utensils or equipment.
2016FSCC
4.3
Cross contamination or conditions that could lead to cross contamination

must not be present.
(s) Utensils, smallwares, or food contact surfaces that came into contact with raw animal
food or unwashed produce (exceptions [e.g. mushrooms] determined by the Brand or
Business Unit) are not cleaned and sanitized before touching cooked, ready-to-eat foods,
or food contact surfaces.
Utensils, smallwares, or food contact surfaces that are dirty but did NOT come into contact
with raw animal food or unwashed produce (exceptions [e.g. mushrooms] determined by
the Brand or Business Unit), are not cleaned and sanitized before touching cooked, readyto-eat foods, or food contact surfaces.
(s) Scissors, can openers, bag openers, or thermometer probes that came into contact
with raw animal food are not cleaned and sanitized before touching cooked, ready-to-eat
foods, or food contact surfaces.
Scissors, can openers, bag openers, or thermometer probes that are dirty but did NOT
come into contact with raw animal food, are not cleaned and sanitized before touching
cooked, ready-to-eat foods, or food contact surfaces.
(s) Whole produce not rinsed before being sliced, diced, or otherwise prepared for use.
Aprons contaminated with raw animal foods were not removed or replaced, before the team
member handled ready-to-eat foods. (As an alternative, the apron can be turned down,
provided that no part of this contaminated apron touches the persons hands, ready-to-eat
foods or any other food contact area.)
(s) Team Member handling raw animal foods wearing a visibly soiled apron or uniform did
not keep it away from or prevent it from touching ready-to-eat product.
(s) Ready-to-eat or cooked food came into contact with raw animal food (fresh or frozen).
(s) Ready-to-eat or cooked food came into contact with unwashed produce (exceptions
[e.g. mushrooms] determined by the Brand or Business Unit).
(s) Raw animal foods stored above ready-to-eat products.
(s) Unwashed produce stored above ready-to-eat products (exceptions [e.g. mushrooms]
determined by the Brand or Business Unit).
Containers holding ready-to-eat foods not completely covered when not in use.
For raw animal foods (general):
- The cooler, cabinet, or other equipment that holds raw foods have build-up of food
or debris on handles.
- Cooking, frying basket handles, and fryers (including timers) not wiped down with
an appropriate clean, sanitized wiping cloth after raw animal food is dropped in
fryer, placed in oven, etc.
Raw animal foods (KFC specific):
- Restaurants with shared coolers must have system in place to prevent crosscontamination of door handle (e.g. a second color coded door handle on walk in
door for CSTM).
- Bags of raw chicken transported from the cooler were not placed on a tray, pan or
container so that the chicken juice does not drip as bags are transported.
- Dip water procedures are not followed.
(s) Ice bin not used only for ice, food or drink observed stored in ice bin.
(s) Team member using a cup as an ice scoop.
2016FSCC
5.
(s) Food not kept free of any non-food foreign object (e.g. hair, plastic, bandages,
fingernails, glass, metal, condensation, etc.).
(s) Food and packaging not free from chemical contamination.
(s) Containers previously used for chemicals are now being used for food storage.
(s) Returned food placed with other food to be served to other customers.
(s) If sneezing or coughing on food is observed, product was not discarded.
Food prep is not conducted in the prep sink or other approved alternative. (If no food prep
sink is available, only the third compartment of the 3-compartment sink may be used as
long as the sink is cleaned and sanitized prior to and after use.)
Unpackaged products, ingredients, or packaging not placed in or on clean and sanitized
surfaces or containers.
Personal items (e.g. jackets, phones, keys, etc.) stored with food, packaging or on food
contact surfaces.
Single service or single use items re-used (includes single use items such as cups, plastic
ware, plates, etc.).
For beverage handling
- When refilling drinks, Team Members did not have the customer remove lid and
straw.
- Cold beverages not served by the base.
- Hot beverages and pitchers not served by the handle.
For buffet and salad bar:
- Foods on display in buffet or salad bar without a cover or sneeze guard.
- Clean plates not available for second portions at self-service buffet.
CLEANING AND SANITATION

5.1
Dish washing process set up and followed correctly, proper sanitizer

concentration and test strips available.
(s) For dishwashers or 3-compartment sinks that use chemical sanitizers to sanitize,
sanitizer is not in use.
(s) For dishwasher sanitization, water temperature is not sufficient to heat the surface of
the utensils being washed to 71C (160F).
(s) For 3-compartment sinks that use hot water to sanitize, water temperature is not
greater than 77C (171F).
Soap is not readily available.
Water temp during dishwasher wash cycle is not > 49C (120F).
The wash-rinse-sanitize sequence is not set up properly.
The proper scrape, wash, rinse, sanitize, and air dry method of cleaning is not utilized.
Fill line is not marked on sanitizer sink.
The chlorine sanitizer strength is not between 50 - 100 PPM.
The QUAT sanitizer strength is not at the concentration listed on the product label.
2016FSCC
5.2
Iodine sanitizer (if approved by brand or business unit) strength is not 12.5 PPM.
Test strips are not readily available and in usable condition.
Equipment is properly cleaned and free of excess debris, buildup.

5.3
Food debris and build-up on equipment (e.g. walk-ins, reach-ins, heated cabinets, fryers,
microwaves, ovens, proofers, etc.).
Dairy or dessert machine is not sanitized per procedure.
Drink machines or drink nozzles have build-up or are moldy.
Ice chute or ice bin is moldy or dirty.
Wiping cloths used and stored properly in a sanitizer bucket with correct
concentration.
5.4
(s) Sanitized wiping cloths used for cleaning consumer contact or food prep areas not kept
separate from those used for raw poultry, meat, or seafood preparation.
Sanitizer buckets or spray bottles are not at the proper strength or are not set up.
Wiping cloths (service and food service) are not stored in sanitizing solution when not in
use.
Wiping cloths are not used according to Brand or Business Unit procedure.
Cleaning supplies (e.g. mops, mop bucket, etc.) must be available and stored
clean.
Cleaning supplies not available.

Cleaning supplies stored improperly or in wrong location.
Cleaning supplies stored dirty.
Dirty water left in mop buckets.
Cleaning equipment (e.g. mop, mop head, broom) is not in usable condition. (Usable
means functioning as designed, without defect or need of replacement because of wear.)
5.5 Non-food contact surfaces are clean and in good repair.

Non-food contact surfaces have debris, build-up, or excess water.
2016FSCC
10
Storage shelves for non-food contact surfaces or packaged goods are not clean and in
good repair.
Shelving units not rust-free.
Food debris or build-up on racking or storage shelves that are used to store utensils and
smallwares (or other food contact surfaces).
5.6 Floors, walls, ceiling are clean, cleanable and in good repair.
Floors have debris, build-up, or excess water.

Walls have debris, build-up.
Ceilings have debris, build-up.
Grout or tiles are missing, or grout is worn away and has potential for water accumulation.
Light fixtures are dirty.
Floors, walls and ceilings not in good repair (e.g. holes, damaged or missing floor tiles,
damaged walls or ceilings, or missing ceiling panels).
5.7 Vents and exhaust hoods are clean and in good repair.
Vents and exhaust hoods have debris, rust, mold, build-up or are not in good repair.
5.8 Gaskets on refrigeration/freezer units, ice machines, hot holding units, or any
other equipment that has gaskets are clean and in good repair.
Gaskets in equipment such as reach-in, ice machine, walk-in, freezer and maketable are
dirty or needs replacing.
5.9 Lighting sources are properly shielded or have shatter proof bulbs in areas
where food, service utensils and equipment are stored or prepared
Light is not shielded or shield is damaged.

Note: if not shielded, coated bulbs must be used.
2016FSCC
11
5.10 Trash receptacles are of sufficient availability, capacity, cleaned, and

maintained properly.
Trash receptacle not available.

No trash receptacle in restroom; no covered trash receptacle in womens restroom.
Trash receptacle has excess debris, build-up (interior and exterior of receptacle).
Trash receptacle overflowing.
Trash receptacle is leaking.
Liner is missing from trash receptacle.
5.11 Dumpster area is free of debris and odor, maintained clean and in good repair.
6.
The dumpster area is not free of food debris and trash that is attractive to pests.
The grease barrels are not clean and covered.
The gates and dumpster lids are not closed or visible trash is showing.
The dumpster is not clean and neat or has an offensive odor.
Old equipment is stored in the dumpster area.
The recycle bin (if present) is not clean.
PRODUCT PROCEDURES AND TIME-TEMPERATURE

CONTROL
6.1
Thermometers in use are calibrated.

(s) No thermometer available, not in working order and not calibrated properly when
presented to the FSCC specialist.
(s) No calibrated thermometer being used to monitor products and equipment as required.
(s) Laser or infrared thermometers are being used.
(s) Thermometer not accurate to within +/- 1C (2F).
(s) Ice or Brand or Business Unit approved device is not available to calibrate
thermometer.
2016FSCC
12
6.2 Cold Time/Temperature Controlled for Safety (TCS) Foods must be held < 5C
(41F).
6.3
(s) Cold ingredients or products are not held < 5C (41F) AND were not discarded before
4 hours or no hold time is documented.
Cold ingredients or products are not held < 5C (41F) BUT are held < 8C (46F) AND are
within a documented 4 hour hold time.
Cold ingredients or products are held > 8C (46F) AND are within a documented 4 hour
hold time.
(s) Cold foods received from distributor during FSCC evaluation were received at
temperatures above 5C (41F) instead of rejected.
Hot Time/Temperature Controlled for Safety (TCS) Foods must be held > 60C
(140F).
6.4
(s) Hot ingredient or products are not held > 60C (140F) AND were not discarded before
4 hours or no hold time is documented.
Hot ingredients or products are not held > 60C (140F) BUT are held > 57C (135F) AND
are within a documented 4-hour hold time.
Hot ingredients or products are held < 57C (135F) AND are within a documented 4-hour
hold time.
Foods must be cooked or heated to the proper internal temperature.

(s) Products not cooked, rehydrated, heated, or rethermalized to required temperature

(brands and business units to provide specific standards).
(s) General cook temperature requirements (at or above):
- Beef (Hamburger)
68C (155F)
- Poultry
74C (165F)
- Fish
63C (145F)
- Vegetables
57C (135F)
6.5 Time/Temperature Controlled for Safety (TCS) Foods (e.g. French fries, potato
bites, pizza sold by the slice) using only time for food safety must have
documented procedures and be within four hour hold time.
2016FSCC
13
(s) Documented procedures are not available when using time instead of temperature for
food safety.
(s) Hold times not properly labeled.
(s) Hold times exceeds 4 hours.
6.6 Ingredients and products must be held correctly, within hold times or expiration
date, rotated properly, and correctly labeled.
No system to monitor prepped product hold times.

Prepped products are not held within hold times.
Timing tags not available or not used correctly. (Time tags must not be changed to give
products an extended life used on salad bar or buffet).
Fresh production ingredients placed on top of older ingredients.
Fresh chicken observed frozen by the restaurant.
Ingredients, packaged goods or date-marked foods are observed past their expiration date.
Note: Ingredients are food in storage, not prepped products.
Item does not have an expiration date (unless designated otherwise by brand or business
unit).
No system in place to ensure first-in, firstout rotation with the oldest ingredient used first
and the freshest ingredient used last.
6.7 Spoiled foods or ingredients are not in use and not for sale.
(s) Food is spoiled and is being served or in use.

(s) Spoiled item being returned is not segregated and not marked do not use.
(s) Canned ingredients are leaking, swollen or rusted.
Stored cans are dented at the seam.
(s) Ingredients from cans dented at the seam are being used.
6.8 Frozen foods are thawed correctly.

Frozen foods are not thawed per approved procedure.

Frozen ingredients that are in the thawing process not marked with a ready and expiration
date and time as required.
Appropriate emergency thaw procedures not followed for frozen ingredients.
Frozen ingredients not thawed prior to use (if appropriate).
2016FSCC
14
6.9 Carryover procedures are followed by Team.

(s)
(s)
(s)
(s)
(s)
(s)
(s)
(s)
Hot carryover not stored at < 2.5 cm (1 inch) depth in approved container.
Team carrying over ingredients which are not permitted to be carried over.
Team not marking expiration date and time on carryover ingredient containers.
Carryover ingredient temperature is not at or below 5C (41F).
Carryover items not reheated to 74C (165F).
KFC de-boned chicken carryover procedures not followed.
KFC frozen de-boned chicken not thawed for at least 24 hours or until no longer frozen.
KFC chicken pieces to be de-boned are not marked with a 6-hour expiration time.
6.10 Restaurant has Electric Power.

(s) Restaurant is operating without power or power equipment to provide temperature

control.
Significant Deviations against this question constitute a Restaurant Emergency as

defined in YUM Food Safety Policy 3-07 Restaurant Emergencies Closure and YUM
Crisis Management Standard 1.01. This situation is expected to trigger an escalation
process and prompt a Restaurant Closure Decision. Brand or Business Unit QA leaders
will determine recovery actions and whether closure is necessary.
7.
EQUIPMENT
7.1
Cold holding and storage equipment temperature meets standard, is

functioning properly, and needs no repair.
Cold holding equipment temperature does not meet standard:

- Refrigeration unit does not have an air temperature of 1C to 5C (33F to 41F).
- Freezer unit does not have an air temperature of -23C to -12C (-10F to 10F).
Condensers, fan guards, and grills not in place, not in good condition, or have ice buildup.
Cold storage equipment not in proper working order, missing or broken parts observed.
Temperature gauges and displays not functioning properly or working thermometer not
inside.
Walk-in refrigeration doors are not self-closing or functioning properly, no air curtains
(where applicable) or not functioning properly.
Freezer has significant ice build-up.
2016FSCC
15
7.2
Hot holding and storage equipment temperature meets standard, is

functioning properly, and needs no repair.
7.3
Hot holding or preparation equipment temperature does not meet Brand or Business Unit
standard.
Hot holding equipment not in proper working order, missing or broken parts observed.
Temperature gauges and displays not functioning properly or working thermometer not
inside.
Three-compartment sink, prep sink, dishwasher or powersoak sink is

functioning properly and needs no repair.
7.4
Sinks not in good repair.

Dishwasher (if present) not in good repair.
Hot water booster unit (if present) not working properly.
Sink stoppers, faucets and sprayers present not working properly.
Caulking or sealant around sink in poor repair, or evidence of mold.
Other equipment in use is functioning properly and needs no repair.

7.5
Other equipment not functioning properly, missing or broken parts observed, repairs
needed.
Hot water is plumbed to hand wash sinks and, where required by law or
regulation, or Brand or Business Unit, must be provided with water dispensed
at specified temperature.
Hot water is not plumbed to the hand wash sinks.

Water at hand wash sink is not at specified temperature, either mixed manually or through
a mixing valve.
2016FSCC
16
8.
CHEMICALS
8.1
Approved chemicals are properly labeled and stored, and handled correctly.
9.
The restaurant is using unapproved chemicals. Note: Bleach is never approved.

Chemicals not used according to proper procedure.
Chemicals not used at the correct strength.
Food containers or food contact items (e.g. drink cups or utensils) or other improper item
used to scoop chemical.
Chemicals not labeled.
Chemicals improperly labeled.
Sanitizer buckets are not labeled properly.
Chemicals stored on the same wire racking shelf as food with less than 30 cm (12 inches)
between them, or above food, packaging, single service items, food equipment or utensils.
Chemicals are stored on a solid shelf if food, packaging, or single service items are stored
on the same shelf.
Chemicals are not stored away from food contact surfaces, smallwares and serviceware.
Chemicals are stored on the floor or not closed or covered properly.
Flammable chemicals (e.g. solvents and alcohol-based products such as hand sanitizer)
are not stored at least 1 meter (3 feet) from the water heater or any other source of heat.
Items such as dough liners, food release or magnesol (which are considered food contact
items) not stored away from cleaning chemicals or supplies.
No designated chemical storage area evident.
Unattended chemicals are accessible to customers (e.g. customer accessible closet is not
locked).
Sanitizer buckets are not stored in an appropriate location (stored below food or food prep
areas).
PEST CONTROL AND PREVENTION

9.1
Pest Activity not present.

(s) Presence of:

- Rodents: Any live or dead rodents outside of traps, 2 or more live or dead rodents
inside of traps; gnawed product or packaging, over 25 droppings being noted in two
different areas of the restaurant; evidence of breeding/nesting materials, or rub
marks.
- Flies: More than 9 flies; maggots anywhere in the facility.
2016FSCC
17
- Roaches: Any live roach anywhere in the facility.

- Insects: Any insects or pests residing in food (e.g., ants, weevils, moths, etc.).
Presence of any dead roach.
Presence of 25 or fewer rodent droppings.
Presence of any objectionable pests indicative of poor store sanitation not scored above
(e.g. birds, running ants, bats, beetles).

9.2
Pest control devices evident and installed, maintained properly; service is

evident and by an approved Pest Management Professional Vendor.
9.3
Missing interior traps, ceiling traps (if it is physically possible to place traps in the ceiling), or
exterior bait stations.
Schematic map of trap and bait station locations is not on file in the restaurant.
Pest control devices must be signed or initialed and dated on each PMP visit (or if bar
coding used, documented in log book).
Pest Management Professional visits are not occurring at the required frequency.
Traps not located in proper position against walls or areas attractive to pests.
Outside bait stations not functional.
Fly paper or visible hanging glue boards being used.
Unapproved fly traps utilized.
Unapproved Pest Management Professional Vendor.
Evidence that individual other than approved pest control operator is applying pesticides.
Pest activity is prevented through proper sealing of outer openings and the
elimination of harborage conditions, including outside storage sheds and
landscaping.
Doors or windows propped open.

Gaps evident under doors, flashing missing.
Standing water on floor.
Outside perimeter of restaurant has holes or cracks.
Outside grounds, landscaping not maintained to prevent harborage.
2016FSCC
18
10.
SEWAGE AND PLUMBING

10.1 Hot water > 49C (120F) is available in the kitchen as measured at any sink
providing hot water other than a handwash sink.
(s) No hot running water available in the kitchen.

(s) The temperature of the hot running water is not > 49C (120F).

10.2 Back flow prevention devices present at every sink.

Sink sprayer or hose hangs lower than the sink.

Water supply connection or sink faucet does not have an air gap or back-flow device
installed (e.g. three-compartment sink, ice machine, drink machines, mop sink, etc.).
10.3 Minimum of one functioning toilet available in the facility.

(s) No functioning toilet available for use, nor access to an alternate toilet (e.g. shared
restrooms for food courts, etc.) Alternate toilet does not include the use of restrooms in
neighboring buildings when restaurants toilets are in need of repair.
process and prompt a Restaurant Closure Decision. Brand or Business Unit QA
leaders will determine recovery actions and whether closure is necessary.
10.4 Plumbing in good repair.

Leaks observed.
2016FSCC
19
10.5 Mop sink, grease and sink traps or drains not clogged and functioning
properly.
(s) Sewage in any part of the restaurant.

Grease traps not free from offensive odor or chemical smell.
The grease trap not in good condition, not clear, or clogged up.
Exterior drains not cleared, are stopped up or backing up with debris or litter.
Drains not functioning properly.
Drain covers missing.
Mop sink dirty, cluttered.
Mop sink needs repair.

10.6 Water is from an approved source.

(s) Water is from an unapproved source.

2016FSCC
20

01 YUM FSCC Standards 2016 Final 07 06 2015

Diunggah oleh

Informasi Dokumen

Hak Cipta

Format Tersedia

Bagikan dokumen Ini

Bagikan atau Tanam Dokumen

Opsi Berbagi

Apakah menurut Anda dokumen ini bermanfaat?

Apakah konten ini tidak pantas?

Hak Cipta:

Format Tersedia

01 YUM FSCC Standards 2016 Final 07 06 2015

Diunggah oleh

Hak Cipta:

Format Tersedia

2016

In regions where conducted, the most recent health department inspection

The current health inspection report is not on file in the restaurant.

1.2 As required by the brand, business unit, or by regulation, at least 1 manager

Not certified as required by brand, business unit, or by regulation.

(s) Indicates a Significant Violation.

Certificate not available.

Brand or Business Unit Team member Employee Health Standard is posted

Standard Missed Because:

Not visibly posted.

(s) Indicates a Significant Violation.

TEAM MEMBER HEALTH AND HYGIENE PRACTICES

Team member must not be observed working with symptoms of illness or

(s) There is evidence of team members experiencing symptoms of communicable

2.2 Team members meet grooming and personal hygiene standards.

Team member not clean or has offensive odor.

(s) Indicates a Significant Violation.

2.4 Proper hand-washing procedures followed.

(s) Indicates a Significant Violation.

(s) The restaurant is using unapproved ingredients, products, or drinks.

3.2 Only approved equipment and smallwares in use.

Standard Missed Because:

(s) Indicates a Significant Violation.

PROTECTION FROM CONTAMINATION

Food and packaging stored in a moist or dirty location.

(s) Indicates a Significant Violation.

Cross contamination or conditions that could lead to cross contamination

(s) Indicates a Significant Violation.

CLEANING AND SANITATION

Dish washing process set up and followed correctly, proper sanitizer

(s) Indicates a Significant Violation.

Equipment is properly cleaned and free of excess debris, buildup.

Cleaning supplies not available.

5.5 Non-food contact surfaces are clean and in good repair.

Non-food contact surfaces have debris, build-up, or excess water.

(s) Indicates a Significant Violation.

Floors have debris, build-up, or excess water.

Light is not shielded or shield is damaged.

(s) Indicates a Significant Violation.

5.10 Trash receptacles are of sufficient availability, capacity, cleaned, and

Trash receptacle not available.

PRODUCT PROCEDURES AND TIME-TEMPERATURE

Thermometers in use are calibrated.

(s) Indicates a Significant Violation.

Foods must be cooked or heated to the proper internal temperature.

(s) Products not cooked, rehydrated, heated, or rethermalized to required temperature

(s) Indicates a Significant Violation.

No system to monitor prepped product hold times.

(s) Food is spoiled and is being served or in use.

6.8 Frozen foods are thawed correctly.

Frozen foods are not thawed per approved procedure.

(s) Indicates a Significant Violation.

6.9 Carryover procedures are followed by Team.

6.10 Restaurant has Electric Power.

(s) Restaurant is operating without power or power equipment to provide temperature

Significant Deviations against this question constitute a Restaurant Emergency as

Cold holding and storage equipment temperature meets standard, is

Cold holding equipment temperature does not meet standard:

(s) Indicates a Significant Violation.

Hot holding and storage equipment temperature meets standard, is

Three-compartment sink, prep sink, dishwasher or powersoak sink is

Sinks not in good repair.

Other equipment in use is functioning properly and needs no repair.

Standard Missed Because: