Title Page
-
Site conducted
-
Conducted on
-
Prepared by
LINE CHECK
DISH AREA
-
Glass racks in place at drop off area
-
Trash containers set up
-
Silverware pre-soak set-up
-
Pre-soak – maria dish
-
Clear at 10:45 and 4:00
-
Parking lot picked up, ashtrays cleaned, landscape attractive?
OVEN/BACKLINE
-
Tomato Pies - when busy, cook 1/2 pans - cook per order when slow. 30 minutes hold max.
SALAD DESSERT AREA
-
Salad mix/Romaine, twice a day, proper rotation, good color mix, dry,
-
Desserts – pre plated and wrapped prior to the shift, day dot
-
Croutons - light brown, not dry & hard, not soft
-
Caesar salad inspect – quiz cook on proper way to make a Caesar salad. (In order) 1 1/2 ounce ladle of Caesar dressing, croutons, romaine, 1 red spoonful of Asiago cheese
-
Asian Slaw Mix - fresh per shift?
-
Chantilly Cream - made fresh, thick, creamy?
FRY STATION
-
Cod - day dots, ice bags on top, smell to check for spoilage
-
Chicken tenders – cook 1 test tender – pan changed, ice bags on top
-
Onion rings - check thickness, fresh, firm, dated, (cut approx ¼”)
-
Tortilla chips - fried to crisp, 1 shift shelf life
-
Tater Tots, cook one each to test product and grease quality
-
Oriental noodles - CUT THIN, fried crisp NOT brown, 1 shift shelf life
-
Breading Flour - sifted, milk below 41?
-
Filter fry oil 2 times daily – 350 degrees, correct fry times programmed
-
Wet Wings – breaded and precook procedures followed
-
Naked Wings - correctly seasoned
-
Fried Green Toms/Okra - properly cut, green, GP sauce?
-
Pounded Chicken - stocked, below 41? (Sun/Mon only)
WINDOW
-
Stuffing - fresh, hot, and moist?
-
Brisket Barley & Chili - consistent, ingredients, no scorch, 180 degress?
-
Mornay Sauce - fresh vivid color, not broken, 140 degrees?
-
Gravy (beef, turkey) - no skin, not broken, 140 degrees?
-
Smokehouse Potatoes - prominent bacon flavor, not separated, not brown?
-
Greens - brilliant green color, not overpowering, good flavor of ham
-
Cream Corn - firm, correct color, not overcooked?
-
Chicken for Dumpling - juicy chicken pieces no larger than soup spoon, smmoth texture, not broken?
-
Dumpling - half dollar size, not broke, cooked throughout, not doughy or dry, creamy sauce, not broken?
GRILL SECTION
-
Hamburgers - red in color – 35-40 degrees, today’s burger
-
Bacon - taste the bacon, crispy, not soggy, layered with paper between layers
-
Chicken – 35-40 degrees, pans changed, use tongs
-
Steaks and Chops - check dates, open one package at a time, use oldest first – 35-40 degrees
-
Cod - ice bag on top, not sitting in water – 35-40 degrees – pan changed out
-
Buns - stored properly not crushed, open one package at a time untie bag, DON'T RIP open
-
Turkey - moist, held in small pieces, cut against the grain?
-
Cheese - swiss, american, boursin, pepper jack, mont jack, ale butter?
-
Sliced chicken for sandwiches – properly cooked, not dried out, correct portion size
-
Ahi Tuna/Salmon - iced bag, not sitting in water, 35-40 degrees?
-
Sandwich and burger toppings – fresh, proper amount
CUT STATION
-
Meatloaf - properly portioned with minimal cuts, moist?
-
Brisket - properly trimmed, cut against grain, moist?
-
Turkey - moist, held in small pieces, minimal scrap?
-
Chicken Salad - fresh, moist?
- Pass
- Fail
-
Stuffed Jalapenos - generous pimento cheese
-
Pretzel Sticks - thawed, fresh?
-
Broccoli - fresh, 4oz?
-
Mac and Cheese - 41 or below?
-
Beer Cheese - correct portion size?
EXPO STATION
-
Sweet Potato Syrup - room temp?
-
Bio-Therm present?
-
Fruit Salad - for weekends?
TEMP LOG
-
WALK-IN 1
-
WALK-IN 2
-
FREEZER
-
SALAD RAIL
-
Sign Off::
-
