Breakfast report

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

OPENING REMINDERS

• turn on all breakers

• Turn on vent hoods

• enforce equipment turn on stagering

• pull game plan and assign team members position

• print all catering orders from deferred

• communicate catering orders of the day

• complete closing to opening walk thru

• Set up forecast sheets for biscuit maker, screen 3, screen1 and baggers

• place sales forecast on fry cabinet door

• Turn on all ipads

• complete parking lot pick up

• Have you layout person to count chicken and file form in the office

• Is the breading table set up with fillets and nuggets on the left front and back compartment?

• Is the raw nuggets measure cup been use?

• Are use first clip being used?

• Pull closing report and delegate priority items

Assign coaches

• Safety/Cleanliness coach

• Hold times and taste coach

Kitchen leader Speed and production reminders

• Communicate and enforce cheat sheets expectations

• Communicate speed of service at this moment

• Communicate this or next hour car count goal

Hold times and taste

• RQA a chicken biscuit

• Temperature of filet

  Less than 140°F

  140°F or greater

• Team member(s)

• coach on:

• RQA a breakfast fillet

• Coater apparence

  great coverage

  too light

  too crunchy

• What is the temperature?

  Less than 140°F

  140°F or greater

• Team member(s):

• Coach on:

• RQA a 4 ct. chicken mini

• appearance of minis

  Great

  aceptable

  not aceptable

• temperature of nuggets

  Less than 140°F

  140°F or greater

• team member(s)

• coach on:

• RQA hasbrowns

• how many has hasbrowns on the box

  11-13

  less than 11

  more than 13

Safety and cleanliness

• sanitizer bottles and buckets filled and tested solution

  Date

• Record how many ppm

• complete the safety and daily critical

  Date

• check uniforms, aprons, tags, black socks

• check hair nets

• enforce hand wash every hour

• enforce dish washing as we go

• do a trash run

• Follow up on weekly cleanliness and maintenance

• Check the break room

• Check the walk-in cooler

• Check cage

• Check the dumpster area

9:00am REMINDERS

• At 9:30, set up soup and replace it

• Has breader been coached and consequences applied if needed?

10:00am REMINDERS

• Do you know how many biscuits and how much mini bread will last?

  Yes

  No

  N/A

• Cook eggs less more often

• Place un wrapped cookies in a container with a lid

• Put lunch Kanbans in their place

• Set the duke station for lunch and combine the breakfast on top

• Grey lids on top, black lids on the bottom

• Switch to a normal route if lunch person is ready on primary side

• Was bread counted and documented on the office door this morning?

• Was chicken counted and filed?

• Is the weekly and monthly cleaning completed?

• Was the safety daily critical completed?

• Do the breakfast walk thru audit

• List name of team members that didn't complete their check list or assigments

• email breakfast report to aalonso0703@gmail.com