Page 1: Initial questions
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Prepared by:
Page 2: Main checklist
Food Safety
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Has 1 SAFE Daily Critical been completed?
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Has 1 eRQA been completed?
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Do all open product items or thawing items in the WALK-IN have a date label sticker?
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Do all open product items or thawing items in the CENTERLINE have a date label sticker?
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Do all product items or thawing items in the THAW CABINETS have a date label sticker?
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Are all surfaces wiped clean?
Stock
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Is the Breading Table Holding Cabinet fully stocked?
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Has chicken rotation been completed? Are all thaw cabinets full?
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Has Coater been stocked?
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Is Cheese, Lettuce, and Tomato stocked on the line?
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Has product for the next breakfast shift been placed on the rack to thaw?
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Has Milkwash been made for the night shift?
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Have fries been stocked?
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Have nugget, Fry, Clamshells, and sandwich bags been stocked?
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Are cookie and brownies stocked?
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Are all machines well maintained with oil and have adequate amount of drops left?
Cleanliness & Sanitation
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Change all Trash Cans
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Have dishes been completed?
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Ensure dry dishes have been moved from drying rack.
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Are dishes put up neatly and free from residue/water?
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Prep Table Dishes and Table Should be Cleaned
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Is the floor swept?
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Are raw dishes clean or placed IN the yellow raw bucket?
Manager
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Conduct uniform check on current and incoming Team Members.
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Have all concerns, thoughts, problems been communicated to night lead?
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Is the WALK-IN organized and all empty boxes removed?
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Is the CENTER AISLE organized and all empty boxes removed?
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Is the FREEZER organized and all empty boxes removed?
