Title Page
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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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5:00 AM - Hustle and Turn them On!
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Catering orders
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Sanitizer bucket: 100 PPM
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Open Fryer check oil level
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Warming Station
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Chutes: (4)
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Vertical Toasters (Heel: 2) (Crown: 2.5) (Temp: 7)
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Griddle (Temp: 275)
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Cold Well (Close Knob) & (4" deep pans) (4" half pans)
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Hot Well (Close Knob) (Water: 2" Deep) (6" Deep Pans)
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Warming Drawers: (8) Place Tortillas
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Set-Up: (Use a 12 quart bucket to retrieve all in one step) Cutting Board (damp towel under) Butter Container Honey Butter Knives Brushes Chicken Forks Nugget spoons Icing #8 Scoop 3 #20 Scoops Biscuit Knife Large Knife Tablespoons Chicken Chopper (Red Tray & 2 Qrt) Stock bowls Stock Clamshells
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5:20 AM - Proactive
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Wrap Mini's
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Oatmeal & Gravy (2 quarts of boiling water & 1 bag of gravy) Add three sausage (3)
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5:45 AM
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Cook: Sausage Bacon B. Filets Mini's Clusters Nuggets
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5:50 AM
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Hashbrowns
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Make sure Soup is in the pot
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8:00 AM
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Noodle Soup Tortilla Soup
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In Cold Well: Am. Cheese Pepper jack cheese Colbyjack cheese Lettuce Tomato
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8:30 AM
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Primary: Pickles Bags Clamshells Fry boxes Fries Buns Trash Sweep Refresh Sanitizer
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Secondary: Nugget Boxes Clamshells Multi-Grain Buns Duke Bins (have ready & near by) Duke Lids
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Transition to Lunch
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Gravy pan Replace with 4" deep Place more soup Replace soup pots
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After Settled: Do Daily Bread Thaw
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Clean grill
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Duke to "L" lunch
