FSCC Self Check | Pizza Command

RestaurantManager on duty

Date & start time

Sep 12, 2026 · 9:11 PM

0/22 items0 No's00:00

1Proper Health & Hygiene

1.02Food Safety Emergency

Team Member must not be observed working with symptoms of illness or infection.

What to look for — check any deviation you observe (marks this item "No")

Evidence of Team Members experiencing symptoms of communicable diseases, illness or infection — 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); exposed, infected, or weeping pustular cuts or lesions on the face, neck, scalp, arms or hands which cannot be adequately covered with a blue waterproof bandage.

REQUIRES CLOSURE DECISION — Onset of an apparent foodborne illness outbreak

1.03

Proper hand-washing procedures followed.

What to look for — check any deviation you observe (marks this item "No")

Team Members not observed washing hands before handling (directly touching) food or touching a food contact surface after: handling raw animal foods with bare hands; handling unwashed whole produce (lemons, limes); handling or stretching dough before ready-to-eat tasks; taking breaks; handling money; exiting the restroom; arriving to work; coughing, sneezing or using a tissue; cleaning tasks; touching face, hair or clothing; touching computer or phone; after tobacco use, eating or drinking.Team Members not observed washing hands before putting on gloves. (Note: gloves may be changed and the same task resumed without washing hands.)Gloves removed from hands then reused.Hands "washed" with gloves on.Team Members observed not washing hands with antibacterial soap.Team Members observed not rinsing hands after washing.Team Members observed not drying hands with a single-use paper towel after rinsing.Team Members observed not using hand sanitizer after drying hands.Team Members observed washing hands at non-hand wash sink.

1.04Imminent Health Hazard

Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs.

What to look for — check any deviation you observe (marks this item "No")

No dedicated hand wash sink available in BOH.

REQUIRES IMMEDIATE CLOSURE — No working handwash sink OR no hot water (if water cannot be restored within 24 hours)

2Proper Temperature or Time Management

2.01

Thermometers in use are calibrated.

What to look for — check any deviation you observe (marks this item "No")

Thermometer not available.Thermometer not in working order.Thermometer not calibrated properly (not accurate to within +/- 2°F).Laser or infrared thermometers are being used.Ice not available to calibrate thermometer. (NEW)

2.03

Cold Temperature Controlled for Safety (TCS) Foods must be held ≤ 41°F.

What to look for — check any deviation you observe (marks this item "No")

Cold ingredients or products are not held ≤ 41°F.Cold foods received from distributor during FSCC evaluation were received above 41°F instead of rejected.

2.05

Hot Time/Temperature Controlled for Safety (TCS) Foods must be held ≥ 140°F.

What to look for — check any deviation you observe (marks this item "No")

Hot ingredient or products are not held ≥ 140°F.

2.06

Time Controlled for Safety (TCS) Foods using only time for food safety must have documented procedures.

What to look for — check any deviation you observe (marks this item "No")

Documented procedures are not available when using time instead of temperature for food safety.Hold times not properly labeled.Hold times exceed 4 hours.

2.08NEW

Cooling procedures are properly followed.

What to look for — check any deviation you observe (marks this item "No")

If cooling procedures are used, cooling procedures are not properly followed.Foods have been cooled that are not approved to be cooled for later use.If cooling is used, cooling or cooled foods are not properly labeled or marked with an expiration date and time.

3Proper Cooking Temperature

3.01

Foods must be cooked or heated to the proper internal cooking temperature to ensure food safety.

What to look for — check any deviation you observe (marks this item "No")

Wings not cooked to ≥ 165°F.Pizza not cooked to ≥ 165°F.Pasta not cooked to ≥ 165°F.

4Control Expiration Dates & Shelf Life

4.01

Ingredients and products are not expired and are correctly labeled with expiration date.

What to look for — check any deviation you observe (marks this item "No")

TCS packaged goods are observed past the manufacturer’s expiration date. (Ingredients are dated foods in storage, not ingredients in the service area with hold times.)TCS packaged goods do not have a manufacturer’s expiration date.

4.02

Spoiled food or ingredients are not in use and not for sale.

What to look for — check any deviation you observe (marks this item "No")

Food is spoiled and is being served or in use.Canned ingredients in use are leaking, swollen, rusted or severely dented.

5Prevent Contamination

5.03Food Safety Emergency

Cross contamination or conditions that could lead to cross contamination must not be present.

What to look for — check any deviation you observe (marks this item "No")

Raw food contaminated ready-to-eat food or a ready-to-eat food contact surface.Raw food may have contaminated or could possibly contaminate ready-to-eat foods or a ready-to-eat food contact surface.A team member contaminated food or a food contact surface.An object contaminated food or a food contact surface (facility, equipment, environmental or physical/foreign objects).Adulterants, tampering, or chemical contaminated food or a food contact surface.

REQUIRES CLOSURE DECISION — Possible chemical contamination of food

5.05

Disposable food handling gloves and blue bandages are available in the restaurant and used correctly.

What to look for — check any deviation you observe (marks this item "No")

Food handling Team Members with bandaged hand is not wearing a disposable glove.

5.06

Dish washing process set up and followed correctly, proper sanitizer concentration and test strips available.

What to look for — check any deviation you observe (marks this item "No")

For dishwashers or 3-comp sink using chemical sanitizers: sanitizer is not working correctly, empty, missing, or registering "0" concentrate.For dishwashers or 3-comp sink using hot water: water temperature is not ≥ 180°F or dish surface is not ≥ 160°F.

5.08

Wiping cloths used and stored properly in a sanitizer bucket with correct concentration.

What to look for — check any deviation you observe (marks this item "No")

Sanitized wiping cloths used for raw poultry prep and contact area not kept separate from wiping cloths for food prep or customer areas.

6Prevent Pest Entry, Harborage, & Activity

6.05Food Safety Emergency

Pest infestation or activity not present.

What to look for — check any deviation you observe (marks this item "No")

Presence of Rodents: any live or dead rodents outside of traps; 2 or more live or dead rodents inside traps; gnawed product or packaging; over 25 droppings in 1 or more areas; evidence of breeding/nesting materials or rub marks.Presence of Flies: 10 or more flies/maggots anywhere in the facility.Presence of Roaches: any live roach anywhere in the facility.Presence of Insects: any insect residing in food such as ants, weevils or moths, or any excessive pest issue regardless of location.

7Restaurant Basics

7.05

Only approved ingredients or food evident.

What to look for — check any deviation you observe (marks this item "No")

The restaurant is using unapproved ingredients, products, or drinks.Ingredient, product, or drink is not from an approved supplier or distributor.

7.11Imminent Health Hazard

Restaurant has electric power.

What to look for — check any deviation you observe (marks this item "No")

Restaurant is operating without power to provide ingredient temperature control.

REQUIRES IMMEDIATE CLOSURE — No electricity

7.12Imminent Health Hazard / Food Safety Emergency

Hot water ≥ 120°F is available in the kitchen as measured at any sink providing hot water other than a hand wash sink.

What to look for — check any deviation you observe (marks this item "No")

No hot running water available in the kitchen.The temperature of the hot running water is below 110°F.

REQUIRES IMMEDIATE CLOSURE — No hot water (not restored within 24 hours) · CLOSURE DECISION — No hot water (not restored within 1 hour)

7.13Imminent Health Hazard

Minimum of one functioning toilet available in the facility.

What to look for — check any deviation you observe (marks this item "No")

No functioning toilet available for use.

REQUIRES IMMEDIATE CLOSURE — No working toilet

7.14Imminent Health Hazard

Drains not clogged and functioning properly.

What to look for — check any deviation you observe (marks this item "No")

Sewage or water backup in any part of the restaurant.

REQUIRES IMMEDIATE CLOSURE — Sewage backup

7.15Imminent Health Hazard

Water is from an approved source.

What to look for — check any deviation you observe (marks this item "No")

Water is from an unapproved source.Well water is not tested and approved annually or to meet the local requirement with remediation.Restaurant is operating without potable water.Restaurant is operating incorrectly during a Boil Water Order.

REQUIRES IMMEDIATE CLOSURE — No running potable water

Overall manager notes

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