Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Ensure all paper goods are stocked ( foil bags, nugget boxes, paper towels, fry containers, gloves "clear & yellow", grilled nugget & soup bowls, clamshells, chicken salad containers)
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All counter top surfaces wiped down and free from crumbs and oil
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Take extra dishes to the sink when possible/necessary
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All chicken fryers are quick dropped at the end of the night so that they read (5x) then turned OFF
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Add oil if necessary to reach fill line
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Black and Red henny levers turned all the way back to the RIGHT
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Turn all open fryers OFF and wipe down
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Skim surface to remove any fries or crumbs from oil
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Add oil if necessary
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Breading table broken down, rinsed out, cleaned thoroughly, and sanitized
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Clean breading table dishes returned to the breading table
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Restock racks of buns
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Reseal open bun racks to prevent stale buns in the morning
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Remove back of toaster and take to dishes
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Wipe all crumbs off of toaster
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Take teflon to dishes
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Use scraper to remove an excess build up on toaster
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Clean Taylor Grill with Sizzle Grill Cleaner. <br>Rinse thoroughly with water and wipe down with clean dry towel.<br>Spray top and bottom grills with buttter
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Bring back cleaning tools for dishes
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Wipe down sides, front and tops of all machines and work surfaces
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All boards dishes returned to their original spot
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Weigh and record chicken waste
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Ensure all left over cheese is wrapped in food wrap and placed in the deluxe cooler
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Extra pickles are put in a container with a lid and placed in the deluxe cooler
FINAL WALK THROUGH
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All cooking equipment is turned OFF
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Verify Refrigeration
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Breading Table
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Single Door Chicken Cooler & Double-Door Thawing Cabinet
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Boards deluxe cooler
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Verify that all raw chicken is covered
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All surfaces are SPOTLESS