CFAFC BOH Opening Checklist - duplicate

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Turn everything on

• All 3 ovens (2 @ 375, 1 @ 325)

• Turn on Egg Grill (275 degrees, 4 notches)

• Secondary Open Fryer (place lid on shelf under warmer)

• Turn on hash brown warmer

• All 3 secondary monitors

• Secondary Chutes (turn to 4)

• Cold well

• Warming drawer

• Open Duke (MInis/Biscuit warmer)

• Close soup well drain (lever is straight up)

• Secondary bun toaster

• Bagel/Muffin toaster

• Soup Well

• Chicken heating well (both top/bottom)

• Primary warming Drawer

• Duke station (turn to Breakfast)

• Primary Chutes (turn to 4)

• Primary Fry warmer

• Primary open fryers (place both lids on shelf under warmer

• All 3 Primary monitors

• LEAN iPad

• Timer Panel

• All 5 pressure hennies

• Breading Table

• Breading LEAN iPad

• Both grills

• Stove eyes (if there is water in the pots)

Are all utensils in use?

Secondary

• Duke Station (8 solid tops, 8 containers with 4 false bottoms)

• Cutting board and large black knife

• Small pan with #8 scoop

• Cold well (cheese pan, insert, extra pans)

• Hashbrown scoop holder

• 3 egg molds, butter/egg holder (with ice)

• Spatula, Grill scraper, red tray

Primary

• 3 red trays

• Small serrated knife

• White knife

• Small pan with blue brush

• Small pan with #8 scoop

• Cold well (cheese pan, insert, extra pans)

• Fry scoop holder

• Primary toaster teflon

Breading

• Henny Baskets (2 tiered, 2 nugget, 2 half tiered)

• 4 red trays between both dump stations

• Oil container and Roller

• Grill brush

• 3 Henny brushes (White poker, white brush, black L-brush)

Manager Task

• Do Food Contact surface checklist.