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?

  • 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::

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