Title Page
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Session
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Conducted on
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Prepared by
Untitled Page
Kitchen Closing Storage
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Double-checked that no perishable foods have been left out
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Kitchen staff is following FIFO(LIFO)
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Never mixing new product with old product?
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Are the food kept well as the hotel standard?
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Are the Seafood/Meat/Vegetables kept as the hotel standard?
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2 door chiller (Fridge No 1)
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4 door chiller (Fridge No 2)
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3 door chiller/3 door freezer (Fridge No 3)
Refrigerator Temperature Log Check at 11pm/ Staff Name
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2 door chiller (Fridge No 1)
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4 door chiller (Fridge No 2)
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3 door chiller / 3 door freezer (Fridge No 3)
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4 door freezer (Fridge No 4)
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Table Freezer (Freezer No 5)
Kitchen Closing Cleaniness
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Wipe spills and appliances and door handles
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Sweep the floor
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Take out the trash and recycling as needed
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Wipe down the refrigerator and its interior
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Wipe clean shelving
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Fans and lights turn off
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Hand tools such as knives,special cutters etc have been washed and sanitized
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Unplugged, wiped and sanitized small appliances
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Washed and sanitized the station fixtures: tables, shelving, cabinets, heat lamps
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Emptied, washed and sanitized under-counter line refrigerators
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All heating equipment and units are turned off
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Spray and wipe down countertops and vent hood
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Cleanliness and orderliness is evident
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Walls
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Floors
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Work Surfaces
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Range/Equipment
Sign - Off
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