BOH - 15 Minute Checklist

• Conducted on

  Date

• Prepared by

Cooldown: Verify that the steps of the cooldown process are being followed properly

• Are all cooldown products in the walk-in properly labeled, at the required temperature, and properly wrapped? (Document opportunities, corrective actions, and correct immediately)

  Yes

  No

  N/A

• Are all cooldown trays in the boards area properly labeled, with an active cooldown timer (on AHA tablet), and rotated to the walk-in when tray becomes full or the cooldown timer expires (whichever comes first)?

  Yes

  No

  N/A

Hot Holding: Verify that the following products were held above 140°F, if product is below it must be immediately rotated to cooldown. Document opportunities in notes section.

• All breaded products (CFA Filets, Spicy Filets, Strips, Nuggets) - Document any opportunities that were discovered during checklist. - (140°F or higher holding temperature)

  Yes

  No

  N/A

• All Grilled Products (Grilled Nuggets, Grilled Filets) - Document any opportunities that were discovered during checklist. - (140°F or higher holding temperature)

  Yes

  No

  N/A

• Mac and Cheese - Cooked in Merco (140°F or higher holding temperature)

  Yes

  No

  N/A

• Soup - Cooked in Food Warmer (150°F or higher holding temperature)

  Yes

  No

  N/A

Food Products - Labeled and Within Usable Shelf-Life

• Prep Area - Are all products properly labeled? (check all products stored below the prep station, including roasted corn and corn/black bean blend.)

  Yes

  No

  N/A

• Raw Area - Are all food products stored in thawing cabinets properly labeled and within usable shelf life? [check for properly labeled products within usable shelf life {including pans with fileted chicken}, all trays in rotation have a control label in front of the tray with an attached Prep n Print sticker identifying the date of rotation.]

  Yes

  No

  N/A

• Boards - Are all open bags of shredded cheese, open bacon pouches, and gluten free buns properly labeled and within usable shelf life?

  Yes

  No

  N/A

Food Contact Surfaces:

• Are all food contact surfaces easily cleanable and in good condition? (Check all dishes throughout restaurant, ice plate for ice machine {check corners}, cutting boards on the line, etc.)

  Yes

  No

  N/A

• Are all dishes stored clean? (check dish drying racks, utensil storage areas, area above the raw station, etc)

  Yes

  No

  N/A

• Are all Saber King attachments stored clean? Are they easily cleanable and in good condition?

  Yes

  No

  N/A

• Is lettuce spinner stored clean, if not in use?

  Yes

  No

  N/A

• Is biscuit mixer properly cleaned following breakfast/lunch transition?

  Yes

  No

  N/A

Cold Holding: (Check temperatures of the following products. Rotate to walk-in with TCS Stop Cards as necessary.) Record the temperatures of each item assessed.

• Prepped Mac and Cheese (Prepped Mac & Cheese Lowboy)

• Cobb Salads (In Lowboy beneath Boards)

• Pepper Jack Cheese (Boards)

• Colby Jack Cheese (Boards)

• American Cheese (Boards)

• Sliced Tomatoes (Boards)

• Romaine (Walk-in Fridge)

• Sliced Tomatoes (Walk-in Fridge)

• Grilled Sliced Chicken Regular (Walk-in Fridge)

• Grilled Sliced Chicken Spicy (Walk-in Fridge)

• Shredded Chicken for Soup Regular (Walk-in Fridge)

• Shredded Chicken for Soup Spicy (Walk-in Fridge)