Calhoun's Digital Line Check

• Conducted on

  Date

• Prepared by

• Glass racks in place at drop off area

  Yes

  No

  N/A

• Dish machine has soap and rinse aid?

  Yes

  No

  N/A

• Hand sinks stocked with paper towels and hand soap

  Yes

  No

  N/A

• Trash containers set up

  Yes

  No

  N/A

• Pre-soak – maria dish setup

  Yes

  No

  N/A

• Pre-soak Silverware setup

  Yes

  No

  N/A

• Dishwasher Gages: Wash 160/ Rinse 180 booster heater on, curtains hung, all chemicals full

  Yes

  No

  N/A

• Clear at 10:45 and 4:00

  Yes

  No

  N/A

• Parking lot picked up, dumpster clean and doors closed

  Yes

  No

  N/A

• Back dock scrubbed and tidy

  Yes

  No

  N/A

• Back door closed

  Media

• Sanitizer bucket with towel inside

  Yes

  No

  N/A

BAKE

• Is the slicer clean?

  Yes

  No

  N/A

• Biscuits/Maria ovens – 325 degrees, clean

  Yes

  No

  N/A

• Garlic rolls-golden brown, not white, garlic butter on top

  Yes

  No

  N/A

• Biscuits –golden brown on top, not flat, good height to them

  Yes

  No

  N/A

• Corn Muffins- muffin top, not flat, good height to them

  Yes

  No

  N/A

• Mashed made one batch at a time, no hot holding

  Yes

  No

  N/A

• Potatoes-proper rotation, hold time 15 minutes, 4 tray rotation

  Yes

  No

  N/A

• Baked Potato and Sweet Potato Chart in use

  Media

• Ice machine clean and free of pink mold

  Yes

  No

  N/A

• Ice machine area free of standing water, no ice on the floor

  Yes

  No

  N/A

• Spinach Maria - when busy cook 1/2 pans – cook per order when slow

  Yes

  No

  N/A

• Check water levels for humidity on bread holding ovens

  Yes

  No

  N/A

• Sanitizer bucket with towel inside

  Yes

  No

  N/A

• Mop sink clean and empty

  Yes

  No

  N/A

SALAD/DESSERT AREA

• Temp 2 dressings and provide pictures

  Media

• Salad mix/Romaine, twice a day, proper rotation, good color mix, dry, dated

  Yes

  No

  N/A

• COLD bowls, portioning tools, red spoons, salad spinner and chopper clean

  Yes

  No

  N/A

• Caesar salad inspect, 1 1/2 ounce ladle being used, croutons first

  Yes

  No

  N/A

• Croutons - light brown, not dry & hard, not soft, seasoned

  Yes

  No

  N/A

• Desserts – pre plated and wrapped prior to the shift, day dot

  Yes

  No

  N/A

• Chantilly cream - thick, creamy, fresh, made per shift

  Yes

  No

  N/A

• Line levels are correct and not overfull

  Yes

  No

  N/A

• Produce shelves organized, no boxes on the ground

  Yes

  No

  N/A

• Sanitizer bucket with towel inside

  Yes

  No

  N/A

FRY STATION

• All fish - day dots , ice bags, smell to check for spoilage

  Yes

  No

  N/A

• Chicken tenders – cook 1 test tender – pan changed, ice bags at night, cut properly

  Yes

  No

  N/A

• Onion rings - check thickness, fresh, firm, dated, (cut approx ¼”)

  Yes

  No

  N/A

• Tortilla chips & strips - fried to crisp, 1 shift shelf life

  Yes

  No

  N/A

• Oriental noodles - CUT THIN, fried crisp NOT brown, 1 shift shelf life

  Yes

  No

  N/A

• Filter fry oil 2 times daily & after 20# of wings– 350 degrees, correct fry times programmed

  Yes

  No

  N/A

• FF green tomatoes – green, M&M sauce, parm in shaker, cut fresh daily

  Yes

  No

  N/A

• Skins made, dated, and stored properly

  Yes

  No

  N/A

• Temp buttermilk, fix if under temp

• Flour sifted throughout shift

  Yes

  No

  N/A

• Celery cut and ready for the shift

  Yes

  No

  N/A

• Risers and plates stocked

  Yes

  No

  N/A

• Sanitizer bucket with towel inside

  Yes

  No

  N/A

WINDOW

• Pork - smoked & prepped daily, shredded using bear claws, not dried out

  Media

• Beans – hot 165 degrees

• Rice - not dry, cook throughout shift, #10 scoop, liner in pan, no clumping,

  Yes

  No

  N/A

• Apples – 160 degrees Dark golden brown in color and not broken down

• Brisket Chili 180 degrees, taste for flavor test

• White Chicken Chili 180 degrees, taste for flavor test

• Soup of the day 180 degrees, taste for flavor test

• Tots and Sweet fries portioned and stocked

  Yes

  No

  N/A

• Mash #6 scoop, fresh, 165 degrees

• Time stamps on all hot well items

  Yes

  No

  N/A

• Bun toaster in proper working condition, buns/bread stocked, not ripped open

  Yes

  No

  N/A

• Bacon-taste the bacon, crispy, not soggy, layered with paper between layers

  Yes

  No

  N/A

• Chicken salad – moist & tender, chicken pulled correct size, 35-40 degrees

  Yes

  No

  N/A

• Broccoli – 4-oz (wt.) portion, #100 scoop Broccoli Butter

  Yes

  No

  N/A

• Sanitizer bucket with towel inside

  Yes

  No

  N/A

PRIME

• Holding oven – 130-132 degrees

• Plates and Au Jus dishes stocked

  Yes

  No

  N/A

• Prime rib - R available, hold overnight

  Yes

  No

  N/A

• Hot Au Jus 180 degrees

  Yes

  No

  N/A

• Horseradish sauce – No pre-portion – 2-oz black ramekins

  Good

  Fair

  Poor

  N/A

• Have available: clean sanitized cutting board, sharp 22" prime knife, scales

  Yes

  No

  N/A

• Heat lamps & hot top on high

  Yes

  No

  N/A

GRILL

• Ribs: Wrapped, dated, held hot at 145

  Yes

  No

  N/A

• Ribs: How many hold overs?

• Ribs: How many on hand?

• Burgers- red in color 35-40 degrees

• Shrimp-have ice bags, pan changed out, deveined 35-40 degrees

• Chicken- pans changed yellow tongs, 35-40 degrees

• Steaks- check dates and color 35-40 degrees

• Fish- have ice bags pan changed out 35-40 degrees

• Buns stored properly, not ripped open or crushed

  Yes

  No

  N/A

• Grill grates clean and seasoned, detailed Sunday and Thursday night

  Yes

  No

  N/A

• Shakers Labeled

  Media

• Leaf lettuce, sliced tomatoes, and avocados all look good and proper pars

  Yes

  No

  N/A

• Brisket wrapped/not dry/cutting board/Sham 145

  Yes

  No

  N/A

• Burnt Ends are correct portion size, made properly, and dated

  Yes

  No

  N/A

• Did AM grill clean the slicer after use?

  Yes

  No

  N/A

• Burger press clean

  Yes

  No

  N/A

• Tomato slicer clean

  Yes

  No

  N/A

• Sanitizer bucket with towel inside

  Yes

  No

  N/A

EXPO

• Bus tubs set up and empty

  Yes

  No

  N/A

• 20's, bone trays, ovals, and side plates stocked

  Yes

  No

  N/A

• Spoons for soup clean and stocked

  Yes

  No

  N/A

• Cold forks for salad stocked

  Yes

  No

  N/A

• Sauce steam well is on and stocked

  Yes

  No

  N/A

• Bio-therm

  Yes

  No

  N/A

• Sanitizer Bucket with towel inside

  Yes

  No

  N/A

• Slaw in coldfest pan, 40 degrees or below

  Yes

  No

  N/A

• Check meat walk in for swim, walk, fly

  Yes

  No

  N/A

• Check meat walk in for proper thawing procedures

  Yes

  No

  N/A

Cooler Temps

• Salad Cooler

• Salad Cooler/Freezer

• Fry Cooler

• Grill Cooler

• Window Cooler

• Window Freezer

• App Cooler

• Meat Walk In

• Produce Walk In

• Freezer

• Stand Up Freezer

  Yes

  No

  N/A

• Bar Freezer

• Bar Cooler

• Bar Cooler

• Beer Cooler

• Butter Cooler

• Banquet Cooler

• Banquet Beer Cooler

• Z Cooler

• Togo Beer Cooler