CFA ROE - PRODUCTS SELF ASSESSMENT PART 3

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

HOT ENTREES

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

CFA SANDWICH

• IS SANDWICH PACKAGED AND FOLDED/SEALED PROPERLY?

  Yes

  No

  N/A

• IS WHITE HAMBURGER-STYLE BUN BUTTERED CORRECTLY?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES CFA CHICKEN SANDWICH MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS FOIL BAG FREE EXCESSIVE STAINS?

  Yes

  No

  N/A

• IS CFA CHICKEN POSITIONED WITH ROUNDED SIDE UP?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF CFA CHICKEN 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

• IS CFA CHICKEN GOLDEN BROWN IN APPEARANCE (DOES IT MEET COLOR STANDARDS)?

  Yes

  No

  N/A

• IS CFA CHICKEN ENTIRELY COVERED IN A GENEROUS LAYER OF SEASONED COATER, WITH TOTAL AREA OF BARE SPOTS NO LARGER THAN A QUARTER AND FREE OF LARGE LUMPS OF COATER OR UNCOOKED COATER?

  Yes

  No

  N/A

• IS SANDWICH MADE WITH AN UNDAMAGED WHITE, BUTTERED AND TOASTED HAMBURGER-STYLE BUN?

  Yes

  No

  N/A

• DOES COOKED CFA CHICKEN MEET WEIGHT REQUIREMENTS? (AT LEAST 3 OZ).

  Yes

  No

  N/A

• ARE THERE 2 PICKLE CHIPS (3 IF SMALL) SPREAD OUT IN CENTER OF BUN HEEL (BENEATH FILET)?

  Yes

  No

  N/A

• IS WHITE HAMBURGER-STYLE BUN CORRECT SIZE?

  Yes

  No

  N/A

CHARGRILLED CHICKEN SANDWICH

• IS CHARGRILLED SANDWICH PACKAGED CORRECTLY WITH NO DIMPLE DEPRESSED?

  Yes

  No

  N/A

• IS SANDWICH MADE WITH AN UNDAMAGED, TOASTED GOLDEN WHEAT BUN?

  Yes

  No

  N/A

• IS GOLDEN WHEAT BUN CORRECT SIZE?

  Yes

  No

  N/A

• IS GOLDEN WHEAT BUN TOASTED TO CORRECT COLOR?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES CHARGRILLED CHICKEN SANDWICH MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS BLACK FOAM CLAMSHELL FREE OF EXCESSIVE STAINS/SMUDGES OR PRODUCT PROTRUDING FROM CLAMSHELL?

  Yes

  No

  N/A

• ARE INGREDIENTS LAYERED IN THE CORRECT ORDER?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF CHARGRILLED FILET 140F OR HIGHER? (TEST 1 FILET).<br>

  Yes

  No

  N/A

• ARE GREEN LEAF LETTUCE LEAVES (2 LEAVES) HAND-TORN APPROXIMATELY 4" DIAMETER AND POSITIONED CORRECTLY?

  Yes

  No

  N/A

• IS TOMATO FRESH LIGHT RED IN COLOR AND POSITIONED CORRECTLY?

  Yes

  No

  N/A

• DOES CHARGRILLED CHICKEN SANDWICH FILET MEET BUN COVERAGE STANDARD?

  Yes

  No

  N/A

• IS CHARGRILLED FILET PLACED ON BUN WITH ROUGH SIDE FACING UP?

  Yes

  No

  N/A

• DOES CHARGRILLED FILET MEET COLOR STANDARD?

  Yes

  No

  N/A

• ARE THERE 2 PICKLE CHIPS (3 IF SMALL) SPREAD OUT IN CENTER OF BYN HEEL (BENEATH FILET)?

  Yes

  No

  N/A

• DOES CHARGRILLED CHICKEN SANDWICH FILET WEIGH AT LEAST 2.9 OZ? (RECORD WEIGHT).

  Yes

  No

  N/A

NUGGETS

• ARE NUGGETS IN CORRECT MENU TAB BOX AND IS BOX CLOSED AND MARKED CORRECTLY?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF BOXED NUGGETS 140F OR HIGHER? (TEST 2 NUGGETS).

  Yes

  No

  N/A

• DO BOXED NUGGETS MEET WEIGHT REQUIREMENTS? (8-COUNT: 4.2 - 4.6OZ).<br>

  Yes

  No

  N/A

• IS PRODUCT COUNT CORRECT?

  Yes

  No

  N/A

• DO NGGETS MEET COLOR STANDARDS (GOLDEN BROWN)?

  Yes

  No

  N/A

• ARE NUGGETS ENTIRELY COVERED IN A GENEROUS LAYER OF SEASONED COATER FREE OF LARGE LUMPS, BARE SPOTS OR UNCOOKED COATER?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DO NUGGETS MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS MEDIUM MENU TAB BOX FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

CHICK-N-STRIPS

• ARE STRIPS IN CORRECT MENU TAB BOX AND IS BOX CLOSED AND MARKED CORRECTLY?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF BOXED STRIPS 140F OR HIGHER? (TEST 2 STRIPS).

  Yes

  No

  N/A

• DO BOXED STRIPS MEET WEIGHT REQUIREMENTS? (3-COUNT: @ LEAST 5.7 OZ - RECORD WEIGHT).

  Yes

  No

  N/A

• IS PRODUCT COUNT CORRECT?

  Yes

  No

  N/A

• DO STRIPS MEET COLOR STANDARDS (GOLDEN BROWN)?

  Yes

  No

  N/A

• ARE STRIPS ENTIRELY COVERED IN A GENEROUS LAYER OS SEASONED COATER, FREE OF LARGE LUMPS, BARE SPOTS OR UNCOOKED COATER?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DO STRIPS MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS MENU TAB BOX FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

SPICY CHICKEN SANDWICH

• IS SANDWICH PACKAGED AND FOLDED/SEALED PROPERLY?

  Yes

  No

  N/A

• BASED ON EXPERIENCE DOES SPICY CHICKEN SANDWICH MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS SPICY CHICKEN POSITIONED WITH ROUNDED SIDE UP?

  Yes

  No

  N/A

• IS SPICY FOIL BAG FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF SPICY CHICKEN 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

• DOES SPICY CHICKEN MEET BUN COVERAGE STANDARD?

  Yes

  No

  N/A

• IS SPICY CHICKEN ENTIRELY COVERED IN A GENEROUS LAYER OF SPICY COATER WITH TOTAL AREA OF BARE SPOTS NO LARGER THAN A QUARTER AND FREE OF LARGE LUMPS OF COATER OR UNCOOKED COATER?

  Yes

  No

  N/A

• IS SPICY CHICKEN GOLDEN REDDISH-BROWN WITH VISIBLE FLECKS OF BLACK PEPPER (DOES IT MEET COLOR STANDARDS)?

  Yes

  No

  N/A

• IS SANDWICH MADE WITH AN UNDAMAGED WHITE BUTTERED AND TOASTED HAMBURGER-STYLE BUN?

  Yes

  No

  N/A

• DOES COOKED SPICY CHICKEN WEIGH AT LEAST 3.7 OZ?

  Yes

  No

  N/A

• ARE THERE 2 PICKLE CHIPS (3 IF SMALL) SPREAD OUT IN THE CENTER OF BUN HEEL (BENEATH FILET)?

  Yes

  No

  N/A

COLD ENTREES

COBB SALAD

• Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF UNASSEMBLED NUGGET 140F OR HIGHER? (TEST 1 UNCUT/UNASSEMBLED NUGGET)

  Yes

  No

  N/A

• DOES ROASTED CORN MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES RED CABBAGE/CARROT BLEND MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO BABAY GREENS MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES CHOPPED ROMAINE LETTUCE MEET REQUIREMENTS?

  Yes

  No

  N/A

• IS COBB SALAD ATTRACTIVELY PACKAGED ACCORDING TO REQUIREMENTS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES COBB SALAD MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• ARE SLICEED NUGGETS SPREAD ENENLY OVER SALAD?

  Yes

  No

  N/A

• DOES COATER ON NUGGET SLICES MEET COLOR STANDARDS (GOLDEN BROWN) AND QUALITY REQUIREMENTS?

  Yes

  No

  N/A

• DO DICED EGGS MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO BACON CRUMBLES MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO GRAPE TOMATOES MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES MONTEREY/CHEDDAR CHEESE BLEND MEET REQUIREMENTS?

  Yes

  No

  N/A

SIDE ITEMS

WAFFLE FRIES

• IS INTERNAL PRODUCT TEMPERATURE OF FRIES 170F OR HIGHER? (TEST 3 FRIES).

  Yes

  No

  N/A

• ARE BOTH FRY PACKAGES (1 SMALL AND 1 MEDIUM) FILLED CORRECTLY?

  Yes

  No

  N/A

• ARE BOTH ORDERS OF FRIES PACKAGED CORRECTLY AND IS PACKAGING FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE DO FRIES MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• ARE FRIES IN BOTH PACKAGES IN GOOD CONDITION?

  Yes

  No

  N/A

CHICKEN SALAD

• IS MEDIUM CHICKEN SALAD PACKAGED ACCORDING TO REQUIREMENTS?

  Yes

  No

  N/A

• ARE CHICKEN SALAD INGREDIENTS CORRECTLY PRESENTED IN THE BOWL?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF MEDIUM CHICKEN SALAD 40F OR LOWER?

  Yes

  No

  N/A

• DOES CHICKEN SALAD CONSISTENCY MEET REQUIREMENTS?

  Yes

  No

  N/A

• ARE BOTH CHICKEN SALAD BOWLS FILLED CORRECTLY? (1 MEDIUM AND 1 LARGE).

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES MEDIUM CHICKEN SALAD MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

DESSERTS

COOKIE

• IS COOKIE PACKAGED CORRECTLY IN INDIVIDUAL COOKIE BAG WITH STICKER?

  Yes

  No

  N/A

• IS INDIVIDUAL COOKIE BAG FREE OF STAINS, SMUDGES AND SMEARS?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF WARM, INDIVIDUALLY PACKAGED COOKIE WHEN REMOVED FROM HOLDING EQUIPMENT 100F OR HIGHER

  Yes

  No

  N/A

• IS COOKIE QUALITY AND TEXTURE CORRECT?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES COOKIE MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS COOKIE CORRECT SIZE?

  Yes

  No

  N/A