Title Page

  • Site conducted

  • Conducted on

  • Prepared by

Primary

    Temperature of American Cheese
  • Temperature of Pepper Jack Cheese
  • Temperature of Colby Jack Cheese
  • Temperature of Lettuce
  • Temperature of Tomatoes
  • Are timers in use? Ensure what we kanbans we have are accurate with what the timers say we have

  • Picture of the timers/ Kanbans in use

  • Temp of Regulars
  • Temp of Spicys
  • Sani-Wipes present?

  • Is Primary free from soiled rags?

Secondary

    Temperature of American Cheese
  • Temperature of Pepper Jack Cheese
  • Temperature of Colby Jack Cheese
  • Temperature of Lettuce
  • Temperature of Tomatoes
  • Temperature of Grilled Fillets
  • Temperature of Grilled Nuggets
  • Temperature of Mac&Cheese
  • Are Timers being used for Grilled Products and Mac and Cheese ?

  • Picture of the timers/ kanbans

  • Are timers in use? Ensure what we kanbans we have are accurate with what the timers say we have

  • Picture of the timers/ Kanbans

  • Temp of Nuggets
  • Temp of Strips
  • Sani-Wipes present?

  • Is Secondary free from soiled rags?

Prep/ Dish Area

  • Sanitizer Concentration? Ensure it is withing range

  • Picture of the test strip

  • Produce Wash Concentration? Ensure that it is within range

  • Picture of the test strip

  • Temperature of Grilled Sliced Chicken
  • Temperature of Spicy Sliced Chicken
  • Is the egg slicer placed in its own container seperate from whole eggs?

  • 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?

  • Sani-Wipes present?

  • Is Secondary free from soiled rags?

Walk-In/Freezer

    Temperature of Walk-in
  • Temperature of Freezer
  • 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 Chopped Romaine Lettuce
  • Temperature of Sliced Tomatoes
  • Temperature of Sliced Grilled Chicken
  • Temperature of Spicy Sliced Grilled Chicken

Lane 1

  • Are Sanitizer wipes present?

  • Check prep fridges and ensure that all prep items are properly date labeled

  • Check to see if bullets are properly date labeled

  • Is the Lane 1 Ice Machine Mold Free?

  • Is the Lane 1 Ice Bin Mold Free?

  • Is The Lane 1 Shake Base Machine Mold Free?

Lane 2

  • Are Sanitizer wipes present?

  • Check to see if bullets are properly date labeled

  • Is the Lane 2 Ice Machine Mold Free?

  • Is the Lane 2 Ice Bin Mold Free?

  • Is the Lane 2 Shake Base Dispenser Mold Free?

Breading

    Temperature of Breading Table 1 Temperature of Milk Wash 1 Temperature of Regulars Temperature of Breading Table 2 Temperature of Milk Wash 2 Temperatue of Spicy Temperature of Breading Table 3 Temperature of Milk Wash 3 Temperature of Nuggets Temperature of Strips
  • Are temps in the breading tables safe?

  • Are items inside the Holding/Thaw Cabinets properly labeled/dated?

  • Check to see if all cases of chicken in the cabinets are labeled and have a control label

  • Are USE FIRST clips present with each type of chicken ?

  • Ensure all Thaw Cabinets are below 40

Dumpster

  • Is the dumpster lid closed?

  • Is the dumpster area free of debris?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.