Calhoun's Line Check

• Conducted on

  Date

• Prepared by

• Glass racks in place at drop off area

  Yes

  No

  N/A

• Trash containers set up

  Yes

  No

  N/A

• Silverware pre-soak set-up

  Yes

  No

  N/A

• Pre-soak – maria dish

  Yes

  No

  N/A

• Clear at 10:45 and 4:00

  Yes

  No

  N/A

• Parking lot picked up

  Yes

  No

  N/A

BACK LINE

• 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

• Spent grain-cooked thoroughly not gooey on the inside

  Yes

  No

  N/A

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

  Media

• Slaw-made as needed, one bag at a time, creamy, cold 40 degrees,

  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

SALAD/DESSERT AREA

• Temp 2 dressings and provide pictures

  Media

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

  Yes

  No

  N/A

• COLD bowls, portioning tools

  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

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

FRY STATION

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

  Yes

  No

  N/A

• Chicken tenders – cook 1 test tender – pan changed,

  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 – 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

WINDOW

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

  Media

• Beans – hot 165 degrees

  Media

• 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

  Media

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

PRIME

• Holding oven – 130-132 degrees

  Yes

  No

  N/A

• Prime rib - R available, hold overnight

  Yes

  No

  N/A

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

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

  Yes

  No

  N/A

• Warm plates available? Hot to touch Maria dishes for Au Jus

  Yes

  No

  N/A

• Heat lamps & hot top on high

  Yes

  No

  N/A

EXPO

• All bus tubs are emptied

  Yes

  No

  N/A

• All plates are stocked

  Yes

  No

  N/A

• Honey mustard in drip cut pourer

  Yes

  No

  N/A

• Bio-therm

  Yes

  No

  N/A

• Slaw in coldfest pan, 40 degrees or below

  Yes

  No

  N/A

• Make no more than 1 batch at a time as needed, outer leafs used

  Yes

  No

  N/A