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