Information
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Conducted on
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Prepared by
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Personnel Involved
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Track and record all waste
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Verify buns are sealed
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Discard all cooked products (except chicken)
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Start cool-down process for cooked chicken
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Store cold food items still within holding time in refrigerator
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Green Leaf Lettuce
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Tomato slices
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Sliced cheeses
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Bacon
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Clean equipment
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Pressure and open fryers
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Thorough clean
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Filter change
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Toaster
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Grill
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Fry Warming Station
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Chicken Warming Stations
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Duke Stations
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Warming drawers
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Hold Time Panel
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Turn OFF and unplug all equipment in boards area (except freezer/fridges)
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Wash, rinse, sanitize and air-dry all containers, utensils, trays, cutting boards, chicken slicer, etc.
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Clean Surfaces
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Process Towels using towel rotation system
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Discard sanitizer solution and move bucket(s) to sink
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Empty trash cans
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Sweep, scrub and mop floors
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Re-stock all paper, plastic and foil packaging
