Title Page

  • Conducted on

  • Prepared by

Primary

    Temperature of Cheese
  • Temperature of Yellow Folded Egg
  • Temperature of Folded Egg White
  • Temperature of Scrambled Eggs
  • Temperature of Grilled Breakfast
  • 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
  • Temperature of Scrambled Egg Mix
  • Temperature of Egg White Mix
  • Concentration of Sanitizer (150-400ppm)

Prep

    Temperature of Grilled Sliced Chicken
  • Temperature of Spicy Sliced Chicken
  • Temperature of Romaine
  • Temperature of Lettuce/Cabbage Blend
  • Temperature of Cheese Blend
  • 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
  • Temperature of Fruit Cup
  • 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
  • Temperature of Breakfast Fillet
  • 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?

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