Title Page
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Conducted on
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Prepared by
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Location
Top End
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Are the Alto shams stocked with plates and bowls?
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Did you stock and flip the drop cooler inserts on top end?
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Did you stock and flip the drawer inserts on top end?
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Did you wipe the gaskets for the drawers in top end?
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Did you flip the all the seasoning shakers?
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Did you flip the 1/6 inserts beside the soup warmer?
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Is the steam table cleaned and has fresh water?
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Is the rice cooker cleaned and recorded the waste?
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Did the fryer baskets get out through dish?
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Clean and season the flattop.
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Clean the drip try under the flat top.
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All bowls and rings have been put through dish and returned to line.
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Breading bowls have been clean, refilled with a new dredge, and labeled with a new date.
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The frying pan shelf and back splash have been wiped down
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Steaks have been removed from the enzymes, wrapped, and labeled.
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Did you wrap the drop table and drawers on top end?
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Did the clip board wall get wiped down?
Bottom End
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Are the Alto shams stocked with plates and bowls?
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Did you stock and flip the drop cooler inserts on bottom end?
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Did you stock and flip the drawer inserts on bottom end?
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Did you wipe the gaskets for the drawers in bottom end?
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Did the microwave get cleaned 360?
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Did the frypan shelf and backsplash get wiped down
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Is the back wall above the fryer is cleaned
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Are the fryer backs are removed and sent through dish.
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Are the back of the fryers are scrubbed
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Did you stock the line freezer
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Did you stock the bread shelf
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Is the dessert cooler wiped clean?
Prep Hall
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Are the metal prep shelves wiped down and faced?
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Are the cambro prep shelves clean top to bottom and faced?
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Is HACCAP finished?
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Are the bulk bins wiped down with the scoops on the hooks?
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Are the small utensil bins clean and organized?
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Are all the walk in products faced, wrapped and labeled?
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Are the small wares bins clean of any debris and put away properly?
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Are the small wares clean of any debris and put away properly?
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Freezer pulls are completed with the tuna unwrapped?
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Did the cooler get swept and mopped?
General
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Stock soup, gravy, and au jus on the black cart
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All seafood proteins wrapped, labeled and put on the black cart?
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Have all the garbages been emptied, cleaned, and rebagged?
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Did the dirty linen get put away and rebagged?
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Are all the clean inserts brought back to the line?
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Is all the equipment turned off including the dishwasher?
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Did you check out with the front of house manager?
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All systems are filled and completed?
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Are all the daily duties completed?
Wednesdays/ Fridays/ Sunday
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Did the line coolers get wiped out?
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Did you change all 3 foils on the line?
Dish Pit
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Did you clean the 5 sinks in dish pit?
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Did you take out the glass bin and empty it in to the garbage?
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Did you make sure the garbage compound is clean of any debris?
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Did you 360 clean the dish machine?
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Are the dishwasher spray arms clear of any debris?
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Is the garbage cubby clean with a fresh bag tucked over the shoot?
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Did you wipe down the backsplash of dish pit?
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Did you do the daily duties?