123 DIGITAL LINE CHECK

• Conducted on

  Date

• Prepared by

• Location

• Cold well set and stocked for shift

  Yes

  No

  N/A

• Focaccia bread - properly proofed, cooked and hot on service line

  Yes

  No

  N/A

• Neva's potatoes- Heated and in Holding sham(4 trays to start)

  Yes

  No

  N/A

• Crab cakes-proper amount of Imperial mix, crab left in large chunks, prepped for shifts Temp:

  Yes

  No

  N/A

• Seafood-Platter Shrimp(Iced), Scallops(Iced). Cod(Iced) and Scampi Butter(Melted)

  Yes

  No

  N/A

• Oysters(if on Menu)- Washed in drip pan with wet towels and copy of Oyster Tag ?

  Yes

  No

  N/A

• Fresh Trout - ice bag on top, not sitting in water - 35-40 degrees - pan changed out Temp

  Yes

  No

  N/A

• Tortizza - fresh, properly grilled, Enough only for shift.

  Yes

  No

  N/A

• Potatoes and Sweet Potatoes-proper rotation, hold time 15 minutes, 4 tray rotation

  Yes

  No

  N/A

• Rotisserie chicken - fresh roasted today, cooked and cut properly Temp:

  Yes

  No

  N/A

• Stuffed Mushrooms - correct size, correct amount of mushrooms depending on size Temp

  Yes

  No

  N/A

• Bruschetta - fresh toast rounds, fresh mix, No holdover on toast points. Temp

  Yes

  No

  N/A

• Spin Dip Temp

• Sani Bucket-Check paper towel/soap dispensers

  Yes

  No

  N/A

BROILER STATION

• Cold and Hot wells set and stocked

  Yes

  No

  N/A

• Boursin cheese - proper amount prepped and covered Temp

  Yes

  No

  N/A

• Char-shrimp-ice bags on top, out of water, firm, peeled & deveined-clean - 35-40 degrees Temp

  Yes

  No

  N/A

• Chicken - 35-40 degrees, pans changed, use tongs Temp

  Yes

  No

  N/A

• Steaks - check dates, open one package at a time, use oldest first 35-40 degrees Temp

  Yes

  No

  N/A

• Salmon - ice bag on top, not sitting in water - 35-40 degrees pan changed out Temp

  Yes

  No

  N/A

• Butter Logs prepped and being used (Ale and Matri D)

  Yes

  No

  N/A

• Sauces Hot ( Teriyaki, SOD and Melted Butter)

  Yes

  No

  N/A

• Grates - clean & seasoned - foam brush in oil/water mixture

  Yes

  No

  N/A

• Sani Bucket -Check paper towel/soap dispensers

  Yes

  No

  N/A

FLAT TOP STATION

• Cold and Hot wells set and stocked

  Yes

  No

  N/A

• Grits - 165 degrees, not runny w/ lid and double panned Temp

  Yes

  No

  N/A

• Prime rib - R available, hold overnight (140*F) Temp

  Yes

  No

  N/A

• Rice - not dry, no clumping, w/ lid. And double panned

  Yes

  No

  N/A

• Have available: clean sanitized cutting board, sharp 22" prime knife, scales

  Yes

  No

  N/A

• Mushroom Gravy, Brown Gravy, - 165 degrees Temp

  Yes

  No

  N/A

• Steaming hot Au Jus(if needed) (180 degrees) 2 pans, one for side cup, one for dipping

  Yes

  No

  N/A

• Buns - stored properly in poultry bags, not crushed, open one package at a time, DON'T RIP open

  Yes

  No

  N/A

• Soup - fresh - 180 degrees, change out per shift, taste all, crab bisque -look for breakdown and taste for no scorch/burnt taste. correct amount of crab meat

  Yes

  No

  N/A

• Tuna cut and Portioned (not left in it's bag) Temp

  Yes

  No

  N/A

• Hamburgers - red in color - 35-40 degrees Temp

  Yes

  No

  N/A

• Philly meat- fresh, proper portion, 7 oz. Temp

  Yes

  No

  N/A

FRY STATION

• Fresh Lettuce

  Yes

  No

  N/A

• Cold and Hot wells set and stocked

  Yes

  No

  N/A

• Potato warmers On

  Yes

  No

  N/A

• Catfish - day dots, ice bags on top, smell to check for spoilage, cut correctly Temp

  Yes

  No

  N/A

• Flours sifted, No Clumping. Fryers Skimmed

  Yes

  No

  N/A

• Chicken tenders - pan changed, ice bags on top Temp

  Yes

  No

  N/A

• Calamari - portioned correctly, 8 oz. Temp

  Yes

  No

  N/A

• Tortilla chips - fried to crisp

  Yes

  No

  N/A

• Eggrolls - properly prepped

  Yes

  No

  N/A

• Mountain fried chicken - pounded out to 1/4 inch

  Yes

  No

  N/A

• Garden vegetable gravy, Red Sauce - 165 degrees, not separated or overcooked

  Yes

  No

  N/A

• Bacon Bits- heated not burnt

  Yes

  No

  N/A

• French Fries- Stocked in lower freezer

  Yes

  No

  N/A

• Broccoli - 4-oz (wt.) portion, #100 scoop Broccoli Butter

  Yes

  No

  N/A

• VOD stocked and portioned properly

  Yes

  No

  N/A

• Sani Bucket

  Yes

  No

  N/A

SALAD/DESSERT AREA

• Cold well set and stocked

  Yes

  No

  N/A

• Salad mix/Caesar mix, proper rotation, good color mix, dry

  Yes

  No

  N/A

• COLD bowls, portioning tools

  Yes

  No

  N/A

• Desserts (Cheesecakes, Cobbler, Brownies, Shortcakes) - properly cut and portioned

  Yes

  No

  N/A

• Chantilly cream - thick, creamy, fresh, made per shift

  Yes

  No

  N/A

• Cocktail shrimp - ice bag on top, not sitting in water, fresh, Peeled & Deveined Temp

  Yes

  No

  N/A

• Croutons - light brown, not dry & hard, not soft, made fresh daily

  Yes

  No

  N/A

• Oriental noodles - CUT THIN, fried crisp NOT brown, 1 shift shelf life

  Yes

  No

  N/A

• Caesar salad inspect - quiz on proper way to make a Caesar salad. (In order) I 1/2 ounce ladle of Caesar dressing, croutons, romaine, 5-6 Roasted Tomatoes 1 red spoonful of Tri-cheese over the top of salad.

  Yes

  No

  N/A

• Asian slaw - made fresh per shift, proper amount

  Yes

  No

  N/A

• Smoked Trout(wrapped Individually) cappers, diced onion, eggs(white & yolk separated & diced) prepped for volume

  Yes

  No

  N/A

• Sani Bucket/Check paper towel/soap dispensers

  Yes

  No

  N/A

EXPO STATION

• Server Cold well set

  Yes

  No

  N/A

• Béarnaise Freshly Made Every Shift

  Yes

  No

  N/A

• Clarified Butter and Soy Ginger, Hot and in window

  Yes

  No

  N/A

• Bio-thermometer

  Yes

  No

  N/A

• Hot Towels and Disposable Gloves

  Yes

  No

  N/A

• Cold forks for salads

  Yes

  No

  N/A

• Sani Bucket

  Yes

  No

  N/A

HOBART DISH AREA

• Glass racks in place at drop off area/ Dump sink setup

  Yes

  No

  N/A

• Trash containers & Broken Glass Bin set up

  Yes

  No

  N/A

• Silverware pre-soak set-up

  Yes

  No

  N/A

• Pre-soak - Maria dish

  Yes

  No

  N/A