BOH Pocket Rocket

• Conducted on

  Date

• Prepared by

• Location
  Address

• Check in With GM

  Yes

  No

  N/A

• Roster

  Yes

  No

  N/A

• Check for Deliveries

• Reservations

• Sanitation Buckets Must be placed in every employee work station & switched every 2 hours

• Is there any New Hire trainings?

  Yes

  No

  N/A

Staff-Hygiene/ Uniform

• Are all BOH Employee's in complete Uniform

  Yes

  No

  N/A

Appearance

• Freshness

  Yes

  No

  N/A

• Taste/Texture

  Yes

  No

  N/A

• Was there a Line Taste Check done for this shift?

  Yes

  No

  N/A

Name & Temp a Hot and Cold Item

• Cold item

• Hot item

Walk through Temperatures

• Check all thermometers in every unit

• walk-in fridge degree

• walk-in freezer degree

• reach-in cooler degree

Sanitation Buckets

• Dishwasher Sanitation Buckets PPM

  Yes

  No

  N/A

• Prep Sanitation bucket PPM

  Yes

  No

  N/A

• Tortilla Sanitation Bucket PPM

  Yes

  No

  N/A

• Grill/Fry Sanitation Bucket PPM

  Yes

  No

  N/A

• Expo Sanitation Bucket PPM

  Yes

  No

  N/A

• list any critical issues that need to be corrected

Ticket Times

• What is the current Kitchen Ticket Time

• Ask line cook and record Name

Reminders

• Be sure all products are at least 6 inches off the floor

• FIFO: Are all food Products covered and rotated properly?

  Yes

  No

  N/A

• Be sure all products are labeled and dated

  Yes

  No

  N/A

• Are staff consistently using gloves when touching food?

  Yes

  No

  N/A

• Are the kitchen employee taking the BOH quizzes daily?

  Yes

  No

  N/A

• Is Back Dock Clean and Organized?

  Yes

  No

  N/A

• Is Refrigerator Clean and Organized?

  Yes

  No

  N/A

• Is Freezer Clean and Orgainzed?

  Yes

  No

  N/A

• Is the line Clean and Organized?

  Yes

  No

  N/A

• Is there trash that needs to be taking out?

  Yes

  No

  N/A

• Was last night Detail Cleaning duty done?

  Yes

  No

  N/A

• Is the Weekly Cleaning Duties up todate?

  Yes

  No

  N/A

What every cook should know:

• Chicken:165 degree

• Burgers 158-160 degrees

• Steaks: Med-rare 135 degree, Med 140 degree, med-well 160 degrees

• Beef 160 degrees

• Pork and Ham: 145 degree, Pre-Cooked Ham: 140 degrees

• Seafood: 145 degrees or until flesh is opaque and separated easily with fork

• Shrimp: cook until flesh is pearly and opaque

• Eggs: cook until yolk and white are firm

• Egg dish: 160 degrees

Feedback

• Manager Notes

• Repair or Maintence:

• Food & Beverage:

  Yes

  No

  N/A