Title Page
-
Conducted on
-
Prepared by
Primary
-
Temperature of Cheese
-
-
-
-
-
-
Are Timers on the Merco Unit being used?
-
Are temperatures being taken for breaded chicken at the end of the 90 second monitoring period?
-
Concentration of Sanitizer (150-400ppm)
Secondary
-
Temperature of Cheese Blend
-
-
-
-
Concentration of Sanitizer (150-400ppm)
Prep
-
Temperature of Grilled Sliced Chicken
-
-
-
-
-
-
Are all items in the prep table properly labeled?
-
Is the King Saber Lettuce Chopper Clean?
-
Is the King Saber Tomato Slicer Clean?
-
Is the Lettuce Spinner Clean?
-
Concentration of Produce Wash
Walk-In/Freezer
-
Temperature of Walk-in
-
-
Are all items correctly labeled/dated?
-
If raw products are present, are they stored on the lower most shelf and separated from ready to eat products?
Temperature of Freezer
-
Lane 1
-
Are Sanitizer wipes present?
Temperature of Greek Yogurt
-
-
-
Is the Lane 1 Ice Machine Mold Free?
Lane 2
-
Are Sanitizer wipes present?
-
Is the Lane 2 Ice Machine Mold Free?
Breading
-
Temperature of Milk&Egg Wash
-
-
-
Is the Upper Cavity of the Breading Table free from bags of chicken?
-
Are items inside the breading table properly labeled/dated?
Dumpster
-
Is the dumpster lid closed?
-
Is the dumpster area free of debris?