Calhoun's Line check

• Select site

  Select

• Conducted on

  Date

• Prepared by

• Calhoun's Line Check
  Address

Hobart Dish Area

• Glass racks in place at drop off area

  Pass

  Fail

  N/A

• trash containers set up/glass bucket

  Yes

  No

  N/A

• Dumpster lids closed/gate locked

  Yes

  No

  N/A

• pre-soak maria dish/silverware

  Yes

  No

  N/A

• Clear at 10:45 and 4:00

  Yes

  No

  N/A

• Parking lot picked up/back door and smoke room picked up/fire box cleaned out

  Yes

  No

  N/A

• Hand sinks set up with soap, towels, brush

  Yes

  No

  N/A

• ice room picked up no clutter/trash, no ice on floor, lights off, linen setup

  Yes

  No

  N/A

• No food/open drinks throughout kitchen. (lids and straws) No eating

  Yes

  No

  N/A

Oven Area/Back Line

• Biscuits/Maria ovens-325, Baker and garlic rolls oven-375-Ovens clean

  Yes

  No

  N/A

• Garlic rolls-golden brown, NOT white, garlic butter/seasoning 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 too small), golden brown in color

  Yes

  No

  N/A

• potatoes-proper rotation, 15 min timer, 4 tray rotation

  Yes

  No

  N/A

• Slaw-made as needed, creamy, cold 40 degrees, 1st batch at 10:45

  Yes

  No

  N/A

• Maria-proper pars for business made/portioned correctly

  Yes

  No

  N/A

• Check water levels for humidity on bread holding ovens

  Yes

  No

  N/A

• Slicer clean, no debris, sanitized

  Yes

  No

  N/A

Salad/Dessert area

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

  Yes

  No

  N/A

• COLD bowls, portioning tools-salad sink, spinner, chopper clean

  Yes

  No

  N/A

• Desserts-pre-plated and wrapped prior to the shift, day dotted

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Croutons-light brown, not dry and hard, not soft, seasoned correctly

  Yes

  No

  N/A

• Caesar salad inspect, 1.5 oz. ladle being used croutons first etc.

  Yes

  No

  N/A

• Temp 2 dressings AM and PM

  Yes

  No

  N/A

• Line levels are correct. No more than 3/4 full: pans rarely used half full

  Yes

  No

  N/A

Fry station

• Fish-ice bags on top, smell to check for spoilage/Temp AM and PM

  Yes

  No

  N/A

• Chicken tenders-pans changed, ice bags, cut properly Temp AM and PM

  Yes

  No

  N/A

• Onion rings and FF green toms-check thickness, fresh, firm, dated

  Yes

  No

  N/A

• Tortilla strips and chips-fried to crisp, fresh 1 shift shelf life, labeled AM or PM

  Yes

  No

  N/A

• Oriental noodles-CUT THIN, fried crisp NOT brown, 1 shift shelf life, labeled AM or PM

  Yes

  No

  N/A

• Filter 2 times daily and after 20# or more of wings-350 degrees, correct fry times

  Yes

  No

  N/A

• Skins: made properly: moist not dry scooped correct, stored properly, dated

  Yes

  No

  N/A

• Temp Buttermilk AM and PM solution if too hot?

  Yes

  No

  N/A

• Chicken salad-moist and tender, chicken pulled correctly, 35-40 degrees #6 scoop

  Yes

  No

  N/A

Other

• Ice machine's wiped down, no signs of mold

  Yes

  No

  N/A

• Swim, Walk, Fly (No other items stored with these).

  Yes

  No

  N/A

• Proper thawing procedures: Labeled, ice bag if thawed.

  Yes

  No

  N/A

• Walk ins organized and clean: Date check 2 items

  Yes

  No

  N/A

Window

• Pork-smoked and prepped daily, shredded using bear claws, in a liner, sham 140/ (1/2 bagged stored in sham during slow periods)

  Yes

  No

  N/A

• Beans-hot 165 degrees, not dried out, taste for temp and flavor

  Yes

  No

  N/A

• Rice-not dry ()MD butter), cook throughout shift, #10 scoop, liner in pan

  Yes

  No

  N/A

• Apples-160 degrees dark golden brown color and not broken down /mushy

  Yes

  No

  N/A

• Bacon-taste bacon, crispy, not soggy, layered with paper between layers/ not in window

  Yes

  No

  N/A

• Broccoli-4 oz. (wt) portion. #100 scoop broccoli butter

  Yes

  No

  N/A

• Soup-fresh-180 degrees, taste for temp and flavor

  Yes

  No

  N/A

• Mac n cheese-portioned correctly/day dotted

  Yes

  No

  N/A

• Chilis, 180 degress taste for temp/flavor, fresh cilantro available Temp AM and PM

  Yes

  No

  N/A

• Mashed potatoes- #6 scoop, fresh, 165 degrees, no brown, not pasty Temp AM and PM

  Yes

  No

  N/A

• Rail temps AM Sour/Tartar PM Sour/Tartar

  Yes

  No

  N/A

Broiler Station

• Ribs-wrapped, dated held hot at 145 degrees Temp AM/ OH PM temp/OH

  Yes

  No

  N/A

• Burgers-red in color-35-40 degrees, today's burger (patty press clean)

  Yes

  No

  N/A

• Char-Shrimp-ice bagson top/deveined-35-40 degrees Temp AM and PM

  Yes

  No

  N/A

• Chicken-35-40 degrees, pans changed, use tongs/temp AM and PM

  Yes

  No

  N/A

• Steaks-check dates and color, -35-40 degrees Temp AM and PM

  Yes

  No

  N/A

• Fish-ice bag on top-35-40 degrees-pans changed out Temp AM and PM

  Yes

  No

  N/A

• Buns-stored properly not crushed, not RIPPED open, stocked

  Yes

  No

  N/A

• Grates-cleaned and seasoned-detailed (Sunday and Thursday nights)

  Yes

  No

  N/A

• Meat cage locked/No boxes in floor, cooler, or freezer.

  Yes

  No

  N/A

• Brisket-wrapped/not dry/cutting board/sham 145 degrees/Temp AM and PM

  Yes

  No

  N/A

• Burnt ends: portion size correct, made properly day dotted

  Yes

  No

  N/A

• Rail temps checked AM and PM

  Yes

  No

  N/A

Prime Rib station

• Steaming hot AuJus (180 degrees) 2 kinds, one for plates and one for dipping

  Yes

  No

  N/A

• Prime rib-R available, hold overnight: If in use trimmed correctly?

  Yes

  No

  N/A

• Holding oven-130-132 degrees: Temp AM and PM

  Yes

  No

  N/A

• Horseraddish sauce-No pre portion-2 oz. black ramekins

  Yes

  No

  N/A

• Have available: clean sanitized cutting board, sharp prime knife, scale

  Yes

  No

  N/A

• Warm plates available? Hot to touch maria dishes for Au JUs

  Yes

  No

  N/A

• Heat lamps and hot top on?

  Yes

  No

  N/A

Expo

• Sanitizer bucket dated with date/time and clean towels

  Yes

  No

  N/A

• Bio-therm available and in use

  Yes

  No

  N/A

• Slaw in coldest pan 40 degrees or below

  Yes

  No

  N/A

• Cold forks for salads, maria bowls, spoons for soup.

  Yes

  No

  N/A

• BBQ, Hot HM and TN whisky warm expo set up (bus tubs, utensils, heat lamps on, tongs

  Yes

  No

  N/A

• All stations set up for success: utensils, Shakers in place and labeled, plateware etc.

  Yes

  No

  N/A

• Back door locked/secured

  Yes

  No

  N/A

Cooler temperatures

• Bar stand up freezer

  Yes

  No

  N/A

• Beer cooler

  Yes

  No

  N/A

• Keg cooler

  Yes

  No

  N/A

• Produce cooler

  Yes

  No

  N/A

• Deep Freezer

  Yes

  No

  N/A

• Meat Cooler

  Yes

  No

  N/A

• Salad freezer

  Yes

  No

  N/A

• Salad Cooler

  Yes

  No

  N/A

• App cooler

  Yes

  No

  N/A

• Window cooler

  Yes

  No

  N/A

• Window freezer

  Yes

  No

  N/A

• Grill meat cooler

  Yes

  No

  N/A

• Grill cooler

  Yes

  No

  N/A

• Expo cooler

  Yes

  No

  N/A

• Yes

  No

  N/A