CFA ROE - PRODUCTS SELF ASSESSMENT PART 1

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

COOKING PRODUCTS

• WHO IS THE MANAGER ON DUTY? WHO IS THE KITCHEN SUPERVISOR ON DUTY?

COOKING CHICKEN

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED SPICY FILET 165F WHEN REMOVED FROM OIL? (TEST ONE FILET).

  Yes

  No

  N/A

• IS TIERED BASKET TILTED AND DRAINED BEFORE CHICKEN IS TRANSFERRED TO CHICKEN WARMING STATION?<br>

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED NUGGET 165F WHEN REMOVED FROM OIL? (TEST ONE NUGGET).<br>

  Yes

  No

  N/A

• IS CHICKEN COOKED UNDER PRESSURE, WITH NEEDLE REGISTERING IN THE GREEN ZONE, WHEN COOKING NORMAL TO FULL LOADS OF CHICKEN?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED STRIP 165F WHEN REMOVED FROM OIL? (TEST ONE STRIP).<br>

  Yes

  No

  N/A

• ARE FILETS LOADED WITH YELLOW GLOVED HANDS OR WITH YELLOW HANDLED TONGS?

  Yes

  No

  N/A

• ARE FILETS POSITIONED CORRECTLY ON TIERED BASKET SHELVES WITH ROUNDED SIDE UP AND TIPS (NARROW ENDS) INTERLACED BUT NOT OVERLAPPING?

  Yes

  No

  N/A

• ARE RAW CHICKEN UTENSILS AND PANS HANDLED CORRECTLY AND REMOVED FROM BOARDS COOKING AREA AFTER CHICKEN IS LOADED?

  Yes

  No

  N/A

• IS TIERED BASKET LOWERED, RAISED ABOUT 4" AND THEN LOWERED AGAIN INTO OIL?

  Yes

  No

  N/A

• IS BASKET HANDLE PROTECTED FROM CONTAMINATION WHEN NOT IN USE?

  Yes

  No

  N/A

• IS LID CLOSED PROMPTLY AND IS TIMER STARTED AS SOON AS LID IS CLOSED AND LOCKED?

  Yes

  No

  N/A

• ARE PRESSURE FRYER SHELF AND OTHER CONTAMINATED SURFACES WIPED WITH CLEAN, DAMP, SANITIZED TOWEL AFTER COOKING CYCLE IS STARTED?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED FILET 165F WHEN REMOVED FROM OIL? (TEST ONE FILET).

  Yes

  No

  N/A

COOKING WAFFLE FRIES

• ARE APPROPRIATE PORTIONS COOKED?

  Yes

  No

  N/A

• ARE FROZEN WAFFLE FRIES COOKED IMMEDIATELY AFTER PLACING THEM IN FRYER BASKET(S)?

  Yes

  No

  N/A

• IS BASKET OF FRIES GENTLY SHAKEN WHEN LOWERED INTO OIL?

  Yes

  No

  N/A

• AFTER COOKING FRIES, IS FRYER BASKET SHAKEN GENTLY OVER FRYER FOR A FEW SECONDS BEFORE FRIES ARE TRANSFERRED TO FRY WARMING STATION?

  Yes

  No

  N/A

COOKING CHARGRILLED CHICKEN

• ARE FILETS LOADED WITH YELLOW GLOVED HANDS OR WITH YELLOW-HANDLED TONGS?

  Yes

  No

  N/A

• IS CHARGRILLED CHICKEN POSITIONED CORRECTLY ON TAYLOR GRILL WITH TIPS (NARROW ENDS) INTERLACED BUT NOT OVERLAPPING?

  Yes

  No

  N/A

• IS YELLOW TRAY (AND YELLOW TONGS, IF USED) HANDLED CORRECTLY AND REMOVED FROM BOARDS COOKING AREA AFTER CHICKEN IS LOADED?

  Yes

  No

  N/A

• IS TAYLOR GRILL LID CLOSED CORRECTLY AND IS TIMER STARTED AS SOON AS LID IS CLOSED?

  Yes

  No

  N/A

• IS COOKED CHARGRILLED CHICKEN REMOVED FROM GRILL CORRECTLY AND INSPECTED AS THEY ARE REMOVED?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED CHARGRILLED CHICKEN FILET 165F WHEN REMOVED FROM GRILL? (TEST ONE FILET).

  Yes

  No

  N/A