Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Phase 1: Breading - 24hrs./4 Days w/ 2 Opening Shifts when AM (Including Evaluation)

  • • Setting up Breading Table

  • • Fileting

  • • Marinating Grilled Items

  • • Breading

  • • Milk Wash

  • • Coater Maintenance

  • • iPad Numbers

  • • Loading Baskets

  • • Food Safe Temps

  • • Preparing Grill for Use

  • • Cooking Grilled Products

  • • Lockout on Pressure Fryer

  • • Cleaning the Garland Grill

  • Has team member been evaluated ?

Phase 2: Breading Closing - (Final 3 days of Breading Lunch/Dinner)

  • • Cleaning/Closing Hennies

  • • Filters

  • • Cleaning the Garland Grill

  • • Cleaning/Closing Breading Table

  • Has team member been evaluated ?

Phase 3: Boards Lunch/Dinner - 18hrs./3 Days (Including Evaluation) Primary Boards Lunch/Dinner

  • • Temps

  • • Timing System

  • • iPad Numbers

  • • How/When to stock Randell Cold Rail

  • • Buttering/Toasting Buns

  • • Preparing Sandwiches/Specials

  • • Preparing Grilled Sandwiches

  • • CSS

  • • Preparing Bacon

  • • Cleaning/Maintaining Toaster/Teflon

  • Has team member been evaluated ?

Phase 4: Secondary Boards Lunch/Dinner - 6hrs./2 Days (Including Evaluation)

  • • Temps

  • • Timing System

  • • iPad Numbers

  • • How/When to stock Randell Cold Rail

  • • Buttering/Toasting Buns

  • • Boxing Nuggets

  • • Preparing Salads

  • • Preparing Spicy/Spicy Specials

  • • Cookies

  • • Grilled Nuggets

  • • Cleaning/Maintaining Toaster/Teflon

  • Has team member been evaluated ?

Phase 5: Primary Boards Breakfast - 20hrs./4 Days w/ 1 Opening shift when AM (Including Evaluation)

  • • Temps

  • • Timing System

  • • iPad Numbers

  • • How/When to stock Randell Cold Rail

  • • Buttering/Cutting Biscuits

  • • Assembling Chicken Biscuits

  • Assembling Biscuit Specials

  • • Assembling Bagels

  • • Assembling Platters

  • • Prepare Gravy/Assembling Gravy Biscuit

  • • Cleaning/Maintaining Toaster/Teflon

  • Has team member been evaluated ?

Phase 6: Secondary Boards Breakfast - 12hrs./3 Days 1 Opening Shift when AM (Including Evaluation)

  • • Temps

  • • Timing System

  • • iPad Numbers

  • • How/When to stock Randell Cold Rail

  • • Assembling/Preparing Minis

  • • Assembling Cinnamon Clusters

  • • Preparing/Assembling Oatmeal

  • • Assembling Burritos

  • • Preparing/Assembling Hashbrowns

  • • Preparing Eggs

  • • Folded

  • • Scrambled

  • • Portioning for Platters

  • • Preparing Onion/Pepper Blend

  • • Cleaning Flat Top Grill

  • • Cleaning/Maintaining Toaster/Teflon

  • Has team member been evaluated ?

Phase 7:Fries - 6hrs./1-2 Days (Including Evaluation)

  • • Storing/Handling Fries

  • • Hold Times

  • • Reading Screens to determine yield

  • • Salting/Boxing Fries

  • • Preparing Soup

  • • Chicken Portioning

  • • Bowl Portioning/Presentation

  • • Quick Cleaning Open Fryer/Forcing Lockout

  • Has team member been evaluated ?

Phase 8: Biscuits - 15 hrs./3 Days (Including Evaluation)

  • • Setting up Biscuit Station

  • • Heating Ovens

  • • Preparing Biscuit Mix

  • • Rolling/Cutting Biscuits

  • • Cooking Biscuits/Rotating Pans

  • • Cooking Mini Bread

  • • Cooking Cinnamon Clusters

  • • Cleaning Table

  • • Setting Out Bread for Next Day

  • Has team member been evaluated ?

Phase 9: Equipment Cleaning and Maintenance

  • • 4-Hour Small-Ware Rotation

  • • Duke Multi-use Holding Cabinet

  • • Duke Warming Stations

  • • Randell Cold Rail

  • • Thawing Cabinet

  • • Boil-Out

  • Has team member been evaluated ?

Phase 10: Core Competencies:

  • • Sense of Urgency

  • • Effective Communication

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