Title Page
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Prepared By:
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Manager Food Debrief
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Did you have enough food (salad bar and main meal)?
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What went short?
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Was the recipe accurate?
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What modifications are necessary?
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Was the meal served on time?
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Por que?
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Other thoughts and suggestions.
Clean Checklist
ALLEY
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Water hose turned off and wrapped neatly on hose holder
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Carts clean, dry, and in drink station
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Mop buckets and mops put away neatly
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All trash is picked up off ground
LOCKER ROOM
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No trash on ground,
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Nothing except med kit on top of lockers.
PREP ROOM
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No standing water on any surface
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Trash cans empty, bags replaced
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Nothing blocking electric panels
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No water in or under prep fridge
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Fridge handles wiped off
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Big mixer wiped off
KITCHEN
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No standing water on any surface
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Ovens off
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Oven handles wiped off
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Flattop and tilt knobs wiped off
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Warmers off, empty, wiped off
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Trash cans empty, bags replaced
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Floor mats cleaned
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Sheet pans back in warmers/not double stacked
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Fryer off and covered
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Switch Rags to Dryer
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Turn off lights
DRINK ROOM
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No Standing water
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Sink cleaned out
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Floor swept and mopped
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Carts clean
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Nothing on floor
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Lights off
DISH ROOM
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No standing water
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Hobart disassembled and drained
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Strainers in Hobart and sprayer position cleaned out and OFF
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Trash empty, bags replaced
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Floor brushed and squeegeed
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Chemical shelf organized with like chemicals next to each other
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No food particles anywhere
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Both 3 sinks empty and clean
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Wipe off outside Hobart, Sinks, and dish conveyor
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Stereo off
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Lights off
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Fans on
Dining Rooms
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Benches and Tables wiped off
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Napkin holders filled
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Table tops correct: Napkin holders parallel to river side, Salt and sign on South side, pepper and sanitizer Kitchen side, opposite of salt
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Tables set for next meal, token on each table
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Condiment shelf organized and restocked
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Trash empty, bags replaced
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Floor Swept and mopped
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Door rugs clean and straight
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Sound system off
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Lights off