Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

  • 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)

  • All counter top surfaces wiped down and free from crumbs and oil

  • Take extra dishes to the sink when possible/necessary

  • All chicken fryers are quick dropped at the end of the night so that they read (5x) then turned OFF

  • Add oil if necessary to reach fill line

  • Black and Red henny levers turned all the way back to the RIGHT

  • Turn all open fryers OFF and wipe down

  • Skim surface to remove any fries or crumbs from oil

  • Add oil if necessary

  • Breading table broken down, rinsed out, cleaned thoroughly, and sanitized

  • Clean breading table dishes returned to the breading table

  • Restock racks of buns

  • Reseal open bun racks to prevent stale buns in the morning

  • Remove back of toaster and take to dishes

  • Wipe all crumbs off of toaster

  • Take teflon to dishes

  • Use scraper to remove an excess build up on toaster

  • 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

  • Bring back cleaning tools for dishes

  • Wipe down sides, front and tops of all machines and work surfaces

  • All boards dishes returned to their original spot

  • Weigh and record chicken waste

  • Ensure all left over cheese is wrapped in food wrap and placed in the deluxe cooler

  • Extra pickles are put in a container with a lid and placed in the deluxe cooler

FINAL WALK THROUGH

  • All cooking equipment is turned OFF

  • Verify Refrigeration

  • Breading Table

  • Single Door Chicken Cooler & Double-Door Thawing Cabinet

  • Boards deluxe cooler

  • Verify that all raw chicken is covered

  • All surfaces are SPOTLESS

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