Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
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Outlet
TEMPERATURE
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Chiller # 1 has correct temperature?
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Chiller # 2 has correct temperature?
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Chiller # 3 has correct temperature?
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Chiller # 4 has correct temperature?
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Freezer # 1 has correct temperature?
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Freezer # 2 has correct temperature?
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Correct Make line product temperature?
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Correct Cook out temperature Product 1?
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Correct Cook out temperature Product 2?
Dough management
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Par cooked bases enough quantity for the next rush
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Mention the quantities of par cooked bases for each size
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Par cooked bases size exact as per the screens (*all sizes images required)
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Medium
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Small
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Large
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Enough bases being made?
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How many large?
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How many Medium?
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How many Small?
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Base ready guide followed?
PIC
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Are all food items covered correctly?
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Are all food items labelled correctly?
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Walk in chiller clean and organized
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Are all the team members wearing the correct uniform
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Remove mask and take whole team photo. ( You can take 2 photos. One BOH team and one FOH team including riders)
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Remove mask and take whole team photo. ( You can upload 2 photos. One BOH team and one FOH team including riders)
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Two thermometer available and caliberated ( Every Monday need to take while caliberating)
Shift readiness
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Enough vegetable prepped
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Cutting station fully backed up. (Boxes, fresh toppings, Clean & organized, cutting utensils)
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Fresh toppings image
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Boxes image
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Cut table full image
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Enough meat prepped
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Dispatched station fully backed up?
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Enough boxes for the shift?
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BOH back area neat and clean? (Include sinks, dough mixer, floor)
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Defrosting done?
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write the defrosted qty in kg
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Chicken cubes
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Macon
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Pepperoni
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Chicken wings
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Ground beef
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Beef hot dog
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Enough sauces ready for the shift?
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Pizza final shape without shrinkage?
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Pizza 1
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Pizza 2
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Exterior neat and fresh?
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Staff allocation plan done?
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Who is manning makeline?
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Who is taking orders?
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Who is manning cut table?
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Who is manning the dispatch?
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Write 3 positives about your travel path (Findings)