MOOYAH
Tune Up
Store Number
Tune Up Completed By:
First Name
Last Name
Email
example@example.com
Date
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Month
 -
Day
Year
Date
Temperature Control
1. Cold Foods are maintained under 41 degrees in all refrigerated units: Prep Table, Lowboy, Walk In Cooler. Frozen foods should be frozen solid with an ambient temperature between -2 and 10 degrees (First Priority)
Pickles on Prep table are below 41 degrees
Beef in the Lowboy is below 41 degrees
Prepped beef in the Walk In cooler is below 41 degrees
Ice Cream mix in the shake machine's hopper is below 41 degrees
Bread dough in the Walk In/2 Door freezer is frozen solid
Chicken Tenders in the Line Freezer are frozen solid
1. Total
2. Hot foods are maintained between 135 degrees (140 in MA, MN, NY, and SD) and 165 degrees (First Priority)
Queso is held between 135 degrees and 165 degrees
Grilled Onions are held between 135 degrees and 165 degrees
2. Total
3. Thermometers are accurate and available for use in food receiving, preparation, and holding areas (Second Priority)
Probe thermometer available, calibrated, and accurate
Hanging thermometer available in prep table cabinet; Temperature is accurate
Hanging thermometer available in the Lowboy; Temperature is accurate
Hanging thermometer available in the Walk In Cooler; Temperature is accurate
Hanging thermometer available in the Walk In Freezer/2 door freezer; Temperature is accurate
Hanging thermometer available in the Line Freezer; Temperature is accurate
Temperature Control Notes
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3. Total
Food Handling
4. At receiving, foods show no signs of temperature abuse and foods that require time/temperature control for safety (TCS) are received at proper temperature: Refrigerated foods are below 41 degrees; Dry goods are135 or above; Frozen foods show no signs of being thawed and then frozen again (Second Priority)
Yes, food was received properly
No, food should not have been accepted
4. Total
5. Hot foods have a 6 hour shelf life (Bacon, Fried Onion Strings, Queso, Sauteed Mushrooms, Grilled Onions); Cold foods not kept cold (French Fries) have a 4 hour shelf life (First Priority)
Hot Well items are within the correct shelf life
French Fries are within the correct shelf life
5. Total
6. All food is properly dated and within the correct shelf life (First Priority)
All food in the prep table is properly dated and within the correct shelf life
All food in the Lowboy is properly dated and within the correct shelf life
All food in the Line Freezer is properly dated and within the correct shelf life
All food in the Walk In Cooler is properly dated and within the correct shelf life
6. Total
7. Foods are not contaminated by food contact surfaces and equipment (First Priority)
All cutting boards are clean and free of deep cuts
Knives are clean and in good condition with no chips; Knife rack is clean
Can opener and blade are clean and free of debris and rust
Potato punch is clean and free of debris
Nemco is clean and free of debris
Clean dishes are clean with no "leftover labels" present or any other debris present
No wet stacking present
Plastic pans are not cracked
Metal pans show no signs of burnt residue
7. Total
8. Foods that require time/temperature control for safety (TCS) are cooked/heated to proper internal temperatures (First Priority)
Beef, Turkey, Hot dogs, Chicken Tenders, Bacon, and Vegans are cooked to a minimum of 165 degrees
Queso is heated to 165 degrees and then allowed to be kept between 135 and 165 degrees
8. Total
9. Foods that require Time/Temperature control for safety (TCS) are thawed under refrigeration or completely submerged under running water (Third Priority)
Yes
No
9. Total
10. Food in the following areas are covered to protect from contamination (Third Priority)
Walk In Cooler
Walk In Freezer
Line Freezer
All food is a minimum of 6 inches off the floor
10. Total
11. Foods are properly protected from cross contamination in the following areas (Third Priority)
Red sanitation buckets are not placed on the floor
Towels are kept in the Red buckets
Dry, clean towels may be kept outside the Red buckets
Towels used for Food Contact Surfaces are kept separate from towels used for Non Food Contact surfaces
No condensation present in the coolers
Proper serving practices are observed so that hands do not touch the food-contact or lip-contact surfaces of cups or utensils
11. Total
12. Fruits and Vegetables are properly washed before slicing (Third Priority)
Lettuce
Tomatoes
Onions
Whole Mushrooms
Avacadoes
Food Handling Notes
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12. Total
Cleaning & Sanitizing
13. Test and Safety Kits are available (First Priority)
Fryer Oil Test Kit
Sanitizer Strips
Chemical Manufacturers Data Sheets
First Aid Kit
13. Total
14. In use Utensils are properly stored and handled in a sanitary manner (Third Priority)
Handled scoop in the bulk sugar container: Handle extended outside of the product; no soufle cups or similar scoops inside the container; Container labeled appropriately
Handled scoop in the MOOYAH Seasoning container: Handle extended outside of the product; no soufle cups or similar scoops inside the container; Container labeled appropriately
Handled scoop in the Sweet Potato Seasoning container: Handle extended outside of the product; no soufle cups or similar scoops inside the container; Container labeled appropriately
Handeled scoop in the Flour container: Handle extended outside of the product; no soufle cups or similar scoops inside the container; Container labeled appropriately
Acceptable scoop/spoon in the 1/6 pan of oats
14. Total
15. Nonfood contact surfaces of equipment and utensils are properly cleaned (Third Priority)
Door Handles
Refrigeration gaskets
Dry Shelving
Refrigeration Shelving
Fry Carts
15. Total
16. Chemical Sanitizer solutions are maintained at proper concentration and temperature per manufacturers instructions (First Priority)
3 comp sink
Red Sanitation Buckets
Spray bottles
16. Total
17. All cleaning tools are properly stored between used to avoid contamination of other surfaces (Third Priority)
Sponges
Brushes
Steel wool not in use
Grill bricks stored away from all clean pans and trays
Cleaning & Sanitizing Notes
17. Total
Personal Hygiene
18. Hands that may have become contaminated are washed using hot water and soap for 20 seconds and dried using disposable towels or a heated air hand drying device. Hands are washed each time before donning gloves. Care is taken after washing to avoid recontaminating hands by touching faucet or towel dispenser (First Priority)
In compliance
Out of compliance
18. Total
19. No bare hand contact occurs with ready to eat foods. Disposable gloves are worn over other types of gloves (cut resistant, cloth, etc) when handling ready to eat foods (First Priority)
In compliance
Out of compliance
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19. Total
20. Persons that are displaying symptoms of illness, such as: vomiting, diarrhea, jaundice, sore throat, or fever are excluded from the restaurant. Persons with exposed pustular lesions or persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose or mouth are restricted from working around exposed food or food contact surfaces (First Priority)
In compliance
Out of compliance
20. Total
21. Handwashing sinks are easily with no obstacles, stocked, can reach 100 degrees in 60 seconds, handwashing notice posted, and only used for handwashing (Second Priority)
In compliance
Out of compliance
21. Total
22. Gloves are changed whenever damaged or torn; when changing workstations (Second Priority)
In complaince
Out of compliance
22. Total
23. Eating, drinking and tobacco use are restricted to nonfood areas. Drinking is allowed from closed containers, such as a cup with a lid and a straw, handled to prevent contamination. Personal items are stored in designated areas away from food, equipment, and utensils (First Priority)
In compliance
Out of compliance
23. Total
24. Good personal hygiene practices are followed; clean outer clothing is worn; hair restraints are used around exposed food and food contact surfaces. Jewelry on the hands and wrists (Watches included) is limited to a plain ring with no set stones (Third Priority)
In compliance
Out of compliance
Personal Hygiene Notes
24. Total
Facilities & Control
25. The following are available and working properly (First Priority)
One working toilet
Air gap/back flow where required
Grease Trap
Drains are flowing properly
25. Total
26. Pest prevention is in place and a copy of the Action Plan is available at the restaurant (First Priority)
In Compliance
Not in Compliance
26. Total
27. No pest entry points exist, such as gaps larger than 1/4 inch beneath exterior doors. No pest harborage exist such as dirty mops no hung properly to dry in the mop sink (Third Priority)
In Compliance
Not in Compliance
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27. Total
28. Pest control devices are working properly and installed so that they will not contaminate food or food contact surfaces. Catch trays and glue boards are changed as necessary. No droppings present (Third Priority)
In Compliance
Not in Compliance
28. Total
29. An individual that is certified by an accredited Food Protection Manager Certification Program is employed by the facility (Second Priority)
In Compliance
Not in Compliance
29. Total
30. All chemical and toxic materials are labeled with common name of the product. Only chemicals that are used for operation and maintenance of the facility are allowed on premises (Second Priority)
In Compliance
Not in Compliance
30. Total
31. The following are dust free and/or Standing water and are easily cleanable; No cracks present (Third Priority)
Floors
Walls
Ceilings and Vents
Walk In cooler Fan
31. Total
32. Lighting in food preparation areas is adequate and there are no burnt out bulbs. Lights are shielded in the ceiling, equipment (oven, Fry dump, etc), and refrigeration (Walk in Cooler, freezer, etc) (Third Priority)
In Compliance
Not in Compliance
32. Total
33. Interior garbage containers are clean inside and out (Third Priority)
In Compliance
Not in Compliance
33. Total
34. Dumpster is covered and doors kept closed between uses. Containers are emptied as necessary and the surrounding area is maintained clean to avoid attracting pests (Third Priority)
In Compliance
Not in Compliance
Facilities & Control Notes
34. Total
Brand Standards
35. Team Members and Managers are wearing correct uniforms: Non slip shoes, jeans (no holes or tears), MOOYAH logo shirt, red or black MOOYAH hat or visor; No jewelry or watches with the exception of one ring (no set stones) (First Priority)
In Compliance
Not in Compliance
35. Total
36. Line Checks: 30 days completely filled out and on file (First Priority)
Yes
No
36. Total
37. COVID-19 Manager Shift checks: 30 days completely filled out and on file (First Priority)
Yes
No
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37. Total
Brand Standards
Picture Submissions: Fryer Oil sample in test kit; Finished French Fries; Hot Well; Inside of Walk In Cooler
Fryer oil being tested with test kit
Finished French Fries
Hot Well
Inside of the Walk In Cooler
Brand Standards Notes
Temperature Control Total
Food Handling Total
Cleaning & Sanitizing Total
Personal Hygiene Total
Facilities & Control Total
Brand Standards Total
Total Score
Manager's Signature
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