Ecosure Inspection Checklist Dunkin

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Ecosure Inspection Checklist Dunkin
Section 1: Imminent Health Risk
1.  Running hot and cold water is available
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
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Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
Minor
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Minor
Minor
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Minor
Minor
Minor
Minor
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Minor
Minor
2.  Manager and team members are free of illnesses and symptoms
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Major
Minor
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3.  Free of adulterated/contaminated products
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
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Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
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Minor
4. Free of Flood/ Sewer Backup
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Major
Major
Major
Major
Major
Minor
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Minor
5.  Free of pest infestation leading to food/contact surface contamination
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
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Minor
6. Restaurant has sanitizer
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
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Major
Major
Major
Major
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Major
Major
Major
Major
Major
Major
Major
Minor
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7. Hand washing sinks are provided
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
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Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
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Major
Major
Major
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Major
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Major
Major
Major
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Major
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Major
Minor
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Section 2: Cleaning and Sanitation
1.  Hot water reaches a minimum of 85 °F at all hand sinks, 110 °F at dish washing sink, and 160 °F surface temperature in all high temp dish washing machines
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
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2.  Sanitizer is at proper concentration at all sinks, buckets, cups and low temp dish washing machines
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
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Major
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Minor
3.  Chemicals are all approved, properly labeled, and stored correctly
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
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Major
Major
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Major
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4.  Premises of exterior & interior (back of house) Non-food contact surfaces are clean and maintained
Yes
No
5. All sinks and dish washing machines are set up correctly and used properly
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
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6.  In-use equipment and prep tables are clean and sanitized at proper frequency and maintained
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
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7.  In-use utensils and smallwares are clean and sanitized at proper frequency and maintained
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Major
Major
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Major
Major
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Section 3: Employee Health and Hygiene
1.  Person in charge understands Brand Standards for reportable illnesses & symptoms and team members know what to report
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
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Minor
2. Hand washing sinks are fully stocked
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Major
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Major
Minor
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3.  Team members are following hygienic practices
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Major
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Major
Major
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Major
Major
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Minor
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4.  Team members are washing hands properly, using gloves properly, and avoiding bare hand contact
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
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Section 4: Time and Temperature
1. Refrigerated food held at 41 °F or below
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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2. Time/Temperature Control for Safety (TCS) food is handled properly
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
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3.  Food is cooked to the correct temperature
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Major
Major
Major
Major
Major
Major
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4.  Time/Temperature Control for Safety (TCS) food in hot holding is maintained ≥ 135°F
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
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5.  Thermometers are properly calibrated and in-use
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
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Major
Major
Major
Major
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Section 5: Good Retail Practices
1. Food and packaging are stored in a manner that is protected and any allergen management requirements are followed
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Major
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Minor
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Minor
2.  Food contact surfaces are protected from contamination and handled properly
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Minor
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3.  Contamination prevention standards are in place and practices to prevent cross-contamination are properly followed
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Major
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Major
Minor
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Minor
4.  Food is all approved, within date code, and labeled properly
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Major
Minor
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5.  Packaging is used in an approved manner
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Minor
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Section 6: Pest Management
1.  Restaurant is free of evidence of pests and is receiving pest service
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
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Major
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Minor
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Minor
2. All required pest equipment is present and pest service is performed at least monthly
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
Minor
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Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
3.  All required pest documentation is available (license, reports, etc.)
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Section 7: Documentation
1.  Cold holding temperature documents (including cooling & thawing records) are complete, accurate, and with corrective actions
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
2.  Cooking temperature documents are complete, accurate, and with corrective actions
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
3.  Hot Holding temperature documents are complete, accurate, and with corrective actions
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
4. Receiving documents are complete, accurate, and with corrective actions
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
5. Additional required Food Safety documentation and resources are present and accessible as required
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Critical
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Major
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Minor
Section 8: Manager
1. Name
2. Manager Signature
3. Manager Signature Date
Section 9: Location information
1. Unit Number
No answer provided.
2. Restaurant Name
3. Store Type
DD
BR
DD/BR
4.  Brand
5. Address
6. City
7. State
8. Zip
No answer provided.
9. Management
Section 10: Evaluation information
1.  Start Date Time
2. End Date Time
3.  Advisor Id