CL BOH LINE CHECK 2023

all gaskets clean and in good condition

Equipment running properly & in good repair?

2 thermometers in each fridge

inside cooler clean- clean racks, no missing clips

Deviled egg mix-piping bag w/day dot- bright yellow color (3 days)

Cubed tuna- portioned w/day dot- diced per shift, ice bag on top, held at 41 degrees or lower (1 day)

guacamole- 4 oz scoop- plastic 1/6 pan- day dot- chunky, no brown color (3 days)

Pulled Chicken - portioned w/day dot - plastic 1/6 pan- moist, not smoked (4 days)

egg white halves- 1/3 pan- day dot- rinsed and kept in water no smell, the water should NOT be cloudy yellow (3 days)

Diced bacon- 1/6 pan- day dot- crispy (3 days)

blistered cherry tomato- plastic 1/6 pan- day dot- char spots, not mushy, s&p (2 days)

tomato jam - TBSP- plastic 1/6 pan- day dot- sweet, tangy, jelly consistency (7 days)

arugula- 1/6 pan- day dot- not wilted or over packed (2 days)

5x6 tomatoes- plastic 1/6 pan- day dot- fresh every day, cut to order

ovolini cheese - plastic 1/6 pan- day dot- covered in liquid- no smell, fresh taste- sliced to order (2 days)

parmesan cheese- TBSP- plastic 1/6 pan- day dot- grated, no debris (4 days)

goat cheese- TBSP- plastic 1/6 pan- day dot- hand crumbled, no debris (4 days)

blue cheese crumbles- TBSP- plastic 1/6 pan- day dot- crumbled, no debris (4 days)

cotija cheese- TBSP- plastic 1/6 pan- day dot- hand crumbled, no debris (4 days)

marinated sundried tomatoes- 1/6 pan- day dot- crunchy firm texture, sweet & tangy (7 days)

blue corn tortilla chips- hotel pan- day dot- crispy not stale, light salt (2 days)

wonton chips- 22 qt cambro- day dot- crispy not stale, no salt, golden brown (2 days)

pita bread- 1/3 pan with paper in between layers- day dot- seasoned with s&p, garlic oil, parsley (1 shift)

candied walnuts- 8 qt cambro- day dot- sweet & salty, crunchy (7 days)

croutons- 12 qt cambro- day dot- garlic & parmesan flavor, crispy, not stale, 1/2"x1/2" (4 days)

avocado- plastic 1/6 pan- day dot- whole, if cut make sure no brown color and wrapped (1 day if cut) (3 days whole)

mandarin segments- plastic 1/6 pan- day dot- in its own juice, clear liquid (5 days)

romaine- 12 qt cambro- day dot- cut 1x1- check for freshness- crisp leaves, no dirt or sand on leaves (1.5 days)

mixed greens- 12 qt cambro- day dot- check for overpacking and wet wilted leaves (2 days)

iceberg quarted- 12 qt cambro- day dot- no oxidation on outer leaves towards core (2 days)

strawberry slices- plastic 1/6 pan- day dot- sliced fresh every day, check for mold and bruising, firm not mushy (2 days)

diced green apples- plastic 1/6 pan- day dot- lemon juice & water- 1/4x1/4 dices, even cuts, no browning (1.5 days)

caesar dressing- plastic 1/6 pan- day dot- 1 oz ladle-creamy, slight anchovy flavor, able to taste parmesan (7 days)

sesame ginger dressing- 1/6 pan- day dot- 1 oz ladle-slight honey flavor, able to taste sesame oil (7 days)

creamy balsamic dressing- 1/6 pan- day dot- 1 oz ladle- creamy tangy (7 days)

truffle ranch dressing - plastic 1/6 pan- day dot- 1 oz ladle- not too runny, able to taste truffle (7 days)

lemon vinaigrette- plastic 1/6 pan- day dot- 1 oz ladle (7 days)

basil leaves- plastic 1/6 pan- day dot- check for bruising, fresh daily, no dark blemish (1.5 days)

lime wedges- plastic 1/6 pan- day dot- check for browning on rind (1.5 days)

Sliced Scallions- plastic 1/6 pan- day dot- washed, bias cut 1/4" (2 days)

cilantro- plastic 1/6 pan- day dot- washed, picked no stems (1.5 days)

cusabi- 16 oz squeeze bottle- day dot (5 days)

teriyaki- 16 oz squeeze bottle- day dot (5 days)

soy sauce- 16 oz squeeze bottle- day dot (5 days)

furikake- in original shaker- day dot (10 days)

black & white sesame seeds- 1/9 pan- day dot (10 days)

pickled jalapenos- TBSP- day dot- plastic 1/6 pan- diced (3 days)

Diced Cucumber- plastic 1/6 pan- day dot- diced, seedless (2 days)

EVOO- 16 oz squeeze bottle- day dot (10 days)

mint leaves- metal 1/9 pan- day dot- picked, no brown color (daily)

kosher salt- metal 1/9 pan, day dot- no debris (10 days)

black pepper- 1/9 pan- day dot- no debris (10 days)

Sliced Green Olives, plastic 1/6pan w/day dot (4 days)

Pickled red onions- plastic 1/6- in liquid- crunchy- day dot (4 days)

Whipped Cream- 1/6 pan- should be thick, not runny- if separated; whip again until proper consistency is achieved. Vanilla aroma and taste- day dot (3 days)

Sliced Roasted Red Peppers- 1/4"x1/4", plastic 1/6 pan w/day dot (3 days)

Black Rice- portioned w/day dot, plastic 1/6 pan (2 days)

Bourbon vanilla custard- pudding consistency, 1/6 pan w/day dot (7 days)

Berry Compote- 1/6 pan w/day dot, (5 days)

Fish Spread- 1/6 pan w/day dot (3 days)

Cookie- 12 qt cambro, individually wrapped, (3 days)

Creme Brulee- creme brulee mold, wrapped in plastic w/a day dot (3 days)

Pork Belly- Metal 1/9 pan w/day dot (1 shift)

Pre-filled deviled eggs- Shallow hotel pan lined w/wax paper (1 shift)

White Chocolate Ganache- Squeeze bottle w/day dot (5 days)

Waffles- individually wrapped. 1/3 pan, frozen. Brunch only

all gaskets clean and in good repair

two thermometers in each fridge

inside cooler clean- clean racks, no missing clips

Equipment running properly & in good repair?

SANITIZER BUCKET, 200ppm, use test strips, change every 4 hours

Burger sliders-plastic 1/3 pan- day dot- 2 oz- no brown, no sour smell (3 days)

Burger balls- plastic 1/3 pan- day dot- 7 oz portions- fresh, no oxidation or smell (3 days)

Philly meat- metal full hotel 600 pan- day dot- frozen, paper in between each portion (5 days)

impossible burger- 1/3 pan- day dot- fresh, no oxidation or smell (7 days)

marinated shrimp- plastic 1/3 pan, day dot- fresh no fishy smell, oily, pepper & salt (2 days)

New York Strip Steak 12 oz- plastic 1/3 pan- day dot- fresh, 1/4" fat cap no oxidation, light oil, rosemary & sage (3 days)

marinated chicken breast- 1/3 pan- day dot- fresh, marinated in dijon, sage, rosemary, S&P (4 days)

sliced ham- small bun pan wrapped- deli thin slices, day dot- no slime (4 days) (optional to keep in station)

smoked brisket- day dot on each bag- portioned 3 oz- smokey flavor (4 days)

garlic aioli- 16 oz squeeze bottle- day dot- sweet roasted garlic flavor, no big pieces of garlic (5 days)

lime aioli- 16 oz squeeze bottle- day dot- citrus flavor, able to see minimal lime zest (5 days)

sriracha aioli- 16 oz squeeze bottle- day dot- pink in color, should be well mixed, subtle spice (5 days)

hot oil- 1/6 pan- day dot- deep red in color, should be kept warm during service, 1 oz ladle (10 days)

chimichurri- metal 1/9 pan- day dot- even mix of oil and parsley, citrus, oil, subtle spice 1 oz ladle (4 days)

blue cheese dressing- TBSP- plastic or metal 1/9 pan- day dot- small spread spatula (5 days)

cusabi- 16 oz squeeze bottle- day dot (5 days)

teriyaki- 16 oz squeeze bottle- day dot (5 days)

whipped butter- metal 1/6 pan- day dot- Metal spreader (5 days)

blue cheese- TBSP- metal 1/9 pan- day dot (3 days)

provolone- metal 1/6 pan- day dot- fresh paper between slices, drip insert (4 days)

american cheese- metal 1/6 pan- day dot- fresh, not over filled, drip insert (4 days)

cotija cheese- TBSP- metal 1/9 pan- day dot- hand crumbled, no debris (4 days)

parmesan cheese- fresh not dry- metal 1/9 pan, no debris (4 days)

mozzarella cheese- metal 1/3 pan- fresh, no wet clumps, no debris (4 days)

roasted red peppers- metal 1/6 pan- day dot- kept in 1/4 of its own juice. sliced 1/4" strips, no bubbles, (3 days)

arugula- metal 1/6 pan- day dot- fresh not wilted (2 days)

iceberg lettuce- metal 1/6 pan- day dot- not oxidized, cored and separated leaves (2 days)

tomatoes 5x6 - metal 1/6 pan w/drip insert- day dot- sliced 1/4" per shift. toss any left over at the end of the night (1 shift)

pepperoncini's- TBSP- metal 1/9 pan- day dot- sliced thin. Kept in own juice (3 days)

guacamole- metal 1/6 pan- day dot- subtle spice, cumin, no brown, small spreader (3 days)

pickled red onions- metal 1/6 pan- day dot- in liquid, should a crunch to it (4 days)

pickles- metal 1/9 pan- day dot- in liquid (4 days)

giardiniera- metal 1/9 pan- day dot- in liquid, diced (4 days)

street corn- metal 1/6 pan- day dot- smokey flavor, corn should have a bite to it, 41 degrees or lower (3 days)

pre-made Cubano's made fresh daily, wrapped, day dot on each sandwich (2 days)

citrus cabbage slaw- plastic 1/6 pan- day dot- citrus flavor, watch for color, should be vibrant, no soggy and have crisp still, not fermented (2 days)

Onions, peppers- 1/9 pan- day dot (3 days)

Greek burgers, portioned in plastic 1/3 pan- day dot- wrapped and red in color (3 days)

tomato and onion mix- 1/6 pan w/spoon, day dot- cut fresh daily (2 days)

Tzatziki sauce- 1/6 pan w/spoon, labeled, day dot- flavorful (5 days)

cucumbers- 1/9 pan- day dot- sliced thin and crunchy, no fridge burn (2 days)

grill seasoning- 1/6 pan- day dot- no debris, not clumpy (5 days)

Mushrooms- 1/9 pan- minimal amount- fresh- stored in cooler, not on ice- not sour- s&p- not too dark in color- Al dente- day dot (2 days)

smoked chicken- metal 1/9 pan- day dot- shredded, smokey flavor, moist, portioned 4 oz bags, held at 41 degrees or below (4 days)

Bao buns- frozen or refrigerated. Light and fluffy, not cracked or broken (4 days)

Asian slaw- Same as cabbage slaw, undressed, w/carrots.

Bacon jam- not dry or burnt, 1/9 pan w/day dot, 7 days

Apple cider vinaigrette- squeeze bottle w/day dot, 7 days

Breakfast sausage- 2 oz, 1/3 pan w/day dot. Brunch only. 2 days

all gaskets clean and in good repair

two thermometers in fridge

Equipment running properly & in good repair?

inside cooler clean- clean racks, no missing clips

SANITIZER BUCKET, 200ppm, use test strips, change every 4 hours

Cavatappi- metal 1/3 pan- day dot- 4 oz portion- cooked al dente, slight salt taste (3 days)

spaghetti- metal 1/3 pan- day dot- 5 oz portion- cooked al dente, slight salt taste (3 days)

Fettuccine- 1/2 pan- day dot on each bag- 3 oz portion (3 days)

shredded mozzarella- metal 1/3 pan- day dot- dry, not clumpy wet, no debris (4 days)

white cheddar cheese- metal 1/9 pan- day dot- dry, not wet, no debris (4 days)

parmesan cheese- metal 1/6 pan- day dot- TBLS, grated, no debris (4 days)

parm cream sauce- metal 1/3 pan- day dot- 3 oz spoodle- make sure it is stirred, no extra water build up (3 days)

marinara- metal 1/3 pan- day dot- 2 oz spoodle- stir to incorporate ingredients, no bubbles (3 days)

citrus white wine sauce- metal 1/6 pan- day dot- 2 oz ladle- (3 days)

blistered cherry tomatoes- shallow 1/6 pan- day dot- not mushy, should have dark roasted spots (2 days)

broccolini whole- 1/3 pan with drip set- day dot- al dente, no yellow, 2/3" of stem. slight salt flavor (2 days)

brocolini sliced- shallow1/6 pan- day dot- al dente, no yellow, not mushy, sliced on a bias 1-1/5". slight salt in flavor (2 days)

asparagus- 1/3 pan w/drip insert- day dot al dente, ends cut. slight salt flavor (2 days)

arugula- metal 1/6 pan- day dot- make sure not wilted or overpacked (2 days)

minced garlic- 1/9 pan filled halfway- day dot- 1 tsp- minced, bright white color (2 days)

spinach- metal 1/3 pan- day dot- uncooked and fresh looking (2 days)

brussel sprouts- shallow metal 1/6 pan- day dot- steamed al dente, not slimy, cut in half (2 days)

roasted red peppers- metal 1/9 pan- day dot- kept in juice, sliced 1/4", no bubbles (3 days)

cooked diced chicken- metal 1/3 pan- day dot- 1/2"x1/2" dice, sage and rosemary evident, held at 41 degrees or lower (1.5 days)

marinated sundried tomatoes- metal 1/9 pan- day dot- crunchy, firm texture, sweet & tangy (7 days)

jalapenos- metal 1/9 pan- day dot- diced 1/4"x1/4" (5 days)

salmon- plastic 1/3 pan- day dot- 6 oz weighted portion with skin on, firm, not mushy, no bones- bagged ice kept on top (2 days)

garlic oil- squeeze bottle with rubber band- day dot- garlic taste, no sour smell or taste, semi cloudy (7 days)

canola oil- squeeze bottle- day dot (7 days)

basil leaves- metal 1/9 pan- day dot- check for bruising, no brown, bright green in color, store in water (1.5 day)

chopped parsley- metal 1/9 pan- day dot- check for dryness, should be slightly moist, fine chopped, kept out of heat (2 days)

kosher salt- metal 1/9 pan- no debris- day dot (5 days)

cajun seasoning- shaker cleaned daily- day dot (5 days)

black pepper- metal 1/9 pan- day dot- no debris (5 days)

cubed margarine/butter- metal 1/6 pan- day dot- no debris- 1/2" cubes (4 days)

white wine- squeeze bottle, labeled (3 days)

Brussels sprouts- not brown, al dente, no smell shallow 1/6 pan w/day dot. 2 days

Marsala sauce- not watery or gritty in a 1/6 pan w/day dot. 3 days

Citrus Breadcrumbs- garlic and citrus in flavor, golden brown in color, shallow 1/6 pan w/day dot. 5 days

Poached eggs- Optional. not overcooked 1/3 pan w/cold water and ice. day dot. 1 shift. Brunch only.

Chipotle hollandaise- not broken. 1/6 pan w/day dot. Brunch only

all gaskets clean and in good repair

two thermometers in each fridge

Equipment running properly & in good repair?

inside cooler clean- clean racks, no missing clips

SANITIZER BUCKET, 200ppm, use test strips, change every 4 hours

Nashville chicken- pan lined 1/3 pan- day dot- chicken submerged in buttermilk pickle juice- day dot (2 days)

smoked wings- metal 600 hotel pan- day dot on each bag- portioned, 4 flat 4 drum, moist, held below 41 degrees or lower (4 days)

smoked mozz- metal 1/3 pan- day dot- well breaded, parsley evident, not moist (3 days)

chicken parm- metal 1/2 pan- day dot- well breaded, parsley evident, pounded thin, not moist, held below 41 degrees or lower (4 days)

pork belly- metal 1/6 pan- day dot- held at or below 41 degrees or lower (3 days)

pretzel- individually wrapped, frozen, not broken (5 days)

french fries- in original bag

sweet potato fries- in original bag

potato chips- held in hot window 600 hotel pan, day dot- seasoned with salt & malt vinegar powder, crispy not stale or soft (2 days)

polenta- metal 1/3 pan w/pansaver- day dot- semi firm not runny, taste for sage, rosemary, salt, pepper and parmesan cheese (4 hours hot/2 days cold)

beer cheese- metal 1/3 pan w/pansaver- day dot- smooth & creamy, not gritty or lumpy, velvety when poured (4 hours hot, 4 days cold) 140 degrees

carnitas- metal 1/3 pan w/pansaver- day dot- citrus in taste, moist and shredded, held a minimum 145 degrees, not dried out (4 hours hot/2 days cold)

tomato soup- metal 1/3 pan w/pansaver- day dot- held minimum 165 degrees in steam table, light pink color, smooth consistency (4 hours hot, 3 days cold)

meatballs w/sauce- metal 1/3 pan w/pansaver- day dot- held minimum 135 degrees in steam table, sauce covers meatballs, 40 per pan, large serving spoon (4 hours hot, 2 days cold)

tomato salsa- metal 1/6 pan- day dot- semi chunky, subtle spice, not watery (3 days)

street corn- metal 1/6 pan- day dot- smokey flavor, corn should have jalapeno taste, no sour taste (3 days)

1/2 chicken- metal 600 hotel pan- day dot- leave in bag until needed. once bag opened 2 day shelf life (4 days)

arugula- 1/6 pan- day dot- fresh, not wilted or overpacked (2 days)

tomato jam- metal 1/6 pan- day dot- sweet and tangy, jelly consistency (7 days)

spiced garbanzo beans- 1/6 pan- day dot- fried crunchy and smokey spice flavor (5 days)

blue corn tortilla chips- metal 600 hotel pan- day dot- crispy bite, light salt, not soft or stale (2 days)

parmesan cheese- metal 1/6 pan- day dot- grated, no debris TBLS ( 4 days)

cotija cheese- metal 1/6 pan- day dot- 1 TBLS, hand crumbled, no debris (4 days)

truffle honey- day dot- clean squeeze bottle- sweet with hint of truffle (7 days)

balsamic glaze- day dot- original squeeze bottle (7 days opened)

lemon vinaigrette- day dot- cleaned squeeze bottle (7 days opened)

honey mustard- metal 1/6 pan- day dot- 2 oz ladle (5 days)

lime aioli- squeeze bottle- day dot- citrus flavor, able to see minimal lime zest (5 days)

lime wedges- metal 1/6 pan- day dot- wedged and not dry, no brown edges (1.5 days)

pickled jalapenos- metal 1/6 pan- day dot- sliced in juices (5 days)

garlic parm sauce- day dot- clean squeeze bottle (5 days)

sweet thai chili sauce- day dot- clean squeeze bottle (5 days)

buffalo sauce- day dot- clean squeeze bottle (5 days)

green onions- metal 1/6 pan- day dot- thinly sliced on a sharp bias 1"-1.25" (2 days)

basil leaves- metal 1/6 pan- day dot- check for bruising, fresh everyday, not brown, stored in water (1.5 days)

parsley- metal 1/9 pan- day dot- check for dryness, fine chop, no stems (2 days)

cilantro leaves- metal 1/9 pan- day dot- stemmed (1.5 days)

calabrian chili- metal 1/6 pan- day dot- 1 TBLS (7 days)

Nashville flour- 1/2 pan or mixing bowl- minimal amount- no debris- fresh- one for chicken, one for onions- day dot (5 days)

Truffle Honey- squeeze bottle w/day dot, 5 days

Lemon tartar sauce- lemon and caper flavor, 1/6 pan w/day dot, 5 days

Apple cider vinaigrette- squeeze bottle w/day dot, 7 days

Fingerling potatoes- steamed, should be 4-5 inches each. 8 qt cambro or 1/3 pan w/day dot. 4 days

Waffles- individually wrapped, brunch only. frozen

Gaskets clean and in good repair?

two thermometers in each fridge

Equipment running properly & in good repair?

inside cooler clean- clean racks, no missing clips

SANITIZER BUCKET, 200ppm, use test strips, change every 4 hours

flatbreads -600 hotel pan- thawed and not wet, no mold spots (1.5 days)

shredded mozz- metal 1/6 pan- day dot- 2 oz portion (4 days)

shredded white cheddar- metal 1/6 pan- day dot- moist (4 days)

parm cream sauce- metal 1/6 pan- day dot- 2 oz spoodle- mixed well (3 days)

marinara sauce- metal 1/6 pan- day dot- 2 oz spoodle- mixed well (3 days)

parmesan cheese- metal 1/6 pan- day dot- grated- no debris (3 days)

goat cheese- plastic 1/6 pan- day dot- crumbled (4 days)

blue cheese crumbles- plastic 1/6 pan- day dot- TBLS (4 days)

ovolini cheese- metal 1/6 pan- day dot- in water not cloudy (2 days)

ricotta cheese- plastic 1/6 pan- day dot- no dried edges, soft bright white (3 days)

fig spread- plastic 1/6- day dot- butter spreader, no debris firm sticky consistency (3 days)

smoked chicken- metal 1/9 pan- day dot- shredded, smokey flavor, moist, portioned 6 oz bags, held at 41 degrees or below (4 days)

philly meat- metal 1/6 pan- day dot- lightly shredded- taste for seasoning, not dry, portioned 1.5 oz bags, held at 41 degrees or below (3 days)

prosciutto- plastic 1/6- day dot- thinly sliced, layered in pan with parchment paper- moist, not dry, cured not slimy, held at 41 degrees or below (3 days)

pizza mild sausage- plastic 1/6- day dot- cooked, crumbled to dime size, no foul meat smell, held at 41 degrees or below (3 days)

pepperoni- plastic 1/6- day dot- bright orange color, not oxidized, held at 41 degrees or below (4 days)

arugula- plastic 1/6- day dot- not wilted or overpacked (2 days)

roasted garlic- plastic 1/6 pan- day dot- golden brown in color, some oil (3 days)

spinach- metal 1/9 pan- day dot- sauteed, no brown, deep green in color (2 days)

marinated sundried tomatoes- plastic 1/6 pan- day dot- crunchy, firm texture, sweet and tangy flavor (7 days)

mushrooms- plastic 1/6 pan- day dot- firm, not dark in color, slight salt and pepper taste, no sweet sour smell (2 days)

truffle paste- plastic 1/6 pan- day dot- 1 tsp (4 days)

fried rosemary- metal 1/9 pan- day dot- should snap if folded, aromatic smell and taste, not sitting in left over oil (7 days)

caramelized onions- metal 1/6 pan- day dot- sweet, not too dark or mush, salt and pepper flavor (3 days)

green peppers- metal 1/6 pan- day dot- not mush, salt and pepper flavor, (3 days)

pickled red onions- metal plastic 1/6 pan- day dot- in liquid, should have a crunch (4 days)

Guacamole - shallow 1/6 pan w/day dot, no browning, minimal amount. Brunch only. 3 days

Cotija cheese- shallow 1/6 pan crumbled w/day dot. 4 days. Brunch only

Blistered cherry tomatoes- shallow 1/6 pan w/day dot. 2 days. Brunch only

Beer Cheese (Par levels will vary by restaurant, 1/3 pan w/pansaver, temp at 145 degrees)

Meatballs (Par levels will vary by restaurant, 1/3 pan w/pansaver, no more than 30 meatballs per 1/3 pan, temp at 145 degrees)

Polenta (Par levels will vary by restaurant, 1/3 pan w/pansaver, temp at 145 degrees)

Tomato Soup (Par levels will vary by restaurant, 1/3 pan w/pansaver, temp at 145 degrees)

Carnitas (Par levels will vary by restaurant, 1/3 pan w/pansaver. Carnitas in liquid, not dry, temp at 165 degrees)

Polenta (Par levels will vary by restaurant)

Blistered Cherry Tomatoes (Par levels will vary by restaurant)

Mashed Potatoes (Par levels will vary by restaurant, thawed out)

Guacamole (Par levels will vary by restaurant)

Tomato Salsa (Par levels will vary by restaurant)

Street Corn (Par levels will vary by restaurant)

Caramelized Onions (Par levels will vary by restaurant)

Green Peppers (Par levels will vary by restaurant)

Roasted Mushrooms (Par levels will vary by restaurant)

Steamed Asparagus (Par levels will vary by restaurant)

Steamed Broccolini (Par levels will vary by restaurant)

Steamed Brussel Sprouts (Par levels will vary by restaurant)

Tomato Jam (Par levels will vary by restaurant)

Sundried Tomatoes (Par levels will vary restaurant)

Pickled Red Onions (Par levels will vary by restaurant)

Cooked Bacon (Par levels will vary by restaurant)

Cooked Pizza Sausage (Par levels will vary by restaurant)

Portioned Brisket (Par levels will vary by restaurant)

Garlic Aioli (Par levels will vary by restaurant)

Smoked Pulled Chicken (Par levels will vary by restaurant)<br>

Blush Sauce (Par levels will vary by restaurant)

Marsala Sauce (Par levels will vary by restaurant)

Honey Mustard (Par levels will vary by restaurant)

Cooked Spaghetti (Par levels will vary by restaurant)

Cooked Cavatappi (Par levels will vary by restaurant)

Cooked Carnitas (Par levels will vary by restaurant)

Cooked Meatballs (Par levels will vary by restaurant)

Tartar Sauce (Par levels will vary by restaurant)

Prepped Beer Cheese (Par levels will vary by restaurant, but should have at least 2 - 1/3 pans in the walk in ready to be reheated)

Smoked Chicken Wings (Par levels will vary by restaurant, but should have at least one hotel pan full on the line and 1 in the walk-in cooler)

Parm Cream Sauce (Par levels will vary by restaurant, thawed out)

Marinara Sauce (Par levels will vary by restaurant, thawed out)

Check for all dressings (Par levels will vary by restaurant, but should have 1 back up of Caesar and Creamy Balsamic in the walk-in cooler)

Truffle Ranch (Par levels will vary by restaurant)

Steamed Fingerling Potatoes (Par levels will vary by restaurant)

Sliced Raw Onions (In case line runs out, you don't have to peel and prep on the fly)

Burger Patties (Par levels will vary by restaurant, but should have at least 2 - 1/3 pans as back-ups)

Burger Sliders (Par levels will vary by restaurant, but should have 1 back up)

Strip Steaks (Par levels will vary by restaurant)

Salmon (Par levels will vary by restaurant, but should have 1 - 1/3 pan back up)

Grouper (Par levels will vary by restaurant, thawed out)

Marinaded Shrimp (Par levels will vary by restaurant)

Ahi Tuna (Par levels will vary by restaurant, cubed and blocks thawed out)

Marinaded Chicken Breast (Par levels wil vary by restaurant, but should have at least 1 back-ups)

Brined Chicken Breast (Nashville) (1 - 12 QT cambro back up)

Portioned Short Ribs (Par levels will vary by restaurant, 1 - 1/3 pan back up