Closing Manager Walk Through - BOH

• Restaurant Number

• Restaurant Manager

• PIC

• Reason for visit

  Select Routine Visit Follow up Visit Quick Shop

  • Routine Visit
  • Follow up Visit
  • Quick Shop

• Conducted on

  Date

• Prepared by

PM SHIFT - Food Safety

• Check freezer and Walk In for expired and non-approved product, record waste

  Yes

  No

  N/A

• Working CCP tool available and in full use?

  Yes

  No

  N/A

• All food storage following correct storage and labeling guidelines?

  Yes

  No

  N/A

• Store free of cross contamination risks?

  Yes

  No

  N/A

PM SHIFT - Cleanliness and Food Quality - Kitchen

• All employees in proper dress code? Black kitchen pants, white chef shirt, black cap, black shoes, red apron

  Yes

  No

  N/A

• Open Kitchen Protocol being adhered to

  Yes

  No

  N/A

• Proper assembly procedures being followed?

  Yes

  No

  N/A

• Proper grill procedures being followed? Proper pressing technique? Correct seasoning?

  Yes

  No

  N/A

• Proper flip and cook times are being adhered to and grill employee demonstrates proper seasoning technique.

  Yes

  No

  N/A

• Employee drinks not visible on line and stored in proper location

  Yes

  No

  N/A

• All buns are within proper dates, properly toasted and meeting quality standards?

  Yes

  No

  N/A

• Proper labels are in use on all products?

  Yes

  No

  N/A

• MISE Maps are being followed?

  Yes

  No

  N/A

• Bacon procedures followed and prep adequate?

  Yes

  No

  N/A

• Certified Humane guidelines are being adhered to?

  Yes

  No

  N/A

• Products in assembly station within standards - look fresh, assembled and held properly?

  Yes

  No

  N/A

Cleanlliness - Prep / BOH

• Stored dishes are clean and organized? Dish and prep area clean and organized!

  Yes

  No

  N/A

• Dry storage is clean and organized? Walk in and freezer clean and organized?

  Yes

  No

  N/A

• Mop sink and mop area clean and organized?

  Yes

  No

  N/A

• Notes -Miscellaneous - Other

Maintenance and Repair List - Kitchen, Fryer, Prep and BOH

• Kitchen / Fryer elements/equipment are in good repair?

Kitchen

• Item

• Add media

  Media

• Prep elements/equipment are working properly and in good repair?

Equipment

• Item

• Add media

  Media

BOH CLOSING CHECKLIST

• Change open signs to closed

  Yes

  No

  N/A

• Lock Doors

  Yes

  No

  N/A

• Check fryers are turned off

  Yes

  No

  N/A

• Check griddle is turned off <br>

  Yes

  No

  N/A

• Check salamander is turned off

  Yes

  No

  N/A

• Check toaster is turned off

  Yes

  No

  N/A

• Check steam tables are turned off

  Yes

  No

  N/A

• Check shake machine is in the closed position

  Yes

  No

  N/A

• CCP tool inspection complete

  Yes

  No

  N/A

• Do a complete walk through of prep room, freezer and walk in

  Yes

  No

  N/A

• Check temp minder for any red zones

  Yes

  No

  N/A

• Check employee locker room for cleanliness and dirty linens

  Yes

  No

  N/A

• Check trash room for cleanliness and trash removal

  Yes

  No

  N/A

• Ensure all grease has been disposed of properly and grease room/area is clean

  Yes

  No

  N/A

• Fill out nightly managers log/email

  Yes

  No

  N/A

• Full kitchen walk through

  Yes

  No

  N/A

BOH CLOSING MANAGER Signature

• Person in Charge:

  Sign