Information
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Conducted on
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Prepared by
General all areas
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Team member health and hygiene; ill employees with fever diarrhea, or open sores restricted from work
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Hand-wash stations have soap and paper towels
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Gloves and hairnets being used according to procedures
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Team members washing hands after using restroom, breaks, sneezing, touching anything dirty
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Sanitizing solution is at proper strength (use test strip)
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Procedures are being followed to prevent cross-contamination
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Have a manager as a team member how to perform a filter lockout
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Ask a team member what to do in the case of a fire. Check the box next to the steps that are mentioned in correct order
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Step 1: If it is possible without hurting yourself, attempt to turn off the fryer.
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Step 2: Use the silver fire extinguisher located next to the hand sink by the Henny
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Step 3: If nothing else works, or the fire is to large, pull the Ansul fire suppression system located on the wall next to the Henny's or next to the prep sink
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If it a non-oil fire, use the red fire extinguisher next to the back door
Receiving
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Inspect for pest damage/infestation
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Take sample temperature of refrigerated product. Record on receiving document. Reject if above 41°F
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Inspect frozen to insure had. Take temperature if not hard. Reject if above 10°F. Record on receiving document
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Inspect all loads for cleanliness of carrier/products
Storage
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Walk-in refrigerator (35°-38°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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Walk-in Freezer (-10°-0°F)
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Enter Temp
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Thaw Cabinet 1 (35°-40°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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Thaw Cabinet 2( 35°-40°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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Thaw Cabinet 3 (35°-40°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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No raw products stored above or on same shelf as ready-to-eat
Kitchen
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Produce sink cleaned and sanitized before use
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Soup temp below 165°F minimum
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Enter Temp
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Tea brew temperature 195°F
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Shredded Spicy Chicken temp at 40 or below<br>
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Shredded Grilled Chicken at 40 or below
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Prep 1 - Air (35°-38°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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No raw products above or on same shelf as ready-to-eat
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Prep 2- Air (35°-38°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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No raw products above or on same shelf as ready-to-eat
Boards
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Reach in Freezer - Fries - Air (-10°-0°F)
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Enter Temp
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Reach in Freezer - Hash Brown - Air (-10°-0°F)
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Enter Temp
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Henny #1 Internal Temperature, Cooked Chicken 165°F minimum (Normal 185°-200°F)
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Enter Temp
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Henny #2 Internal Temperature, Cooked Chicken 165°F minimum (Normal 185°-200°F)
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Enter Temp
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Henny #3 Internal Temperature, Cooked Chicken 165°F minimum (Normal 185°-200°F)
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Enter Temp
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Chargrill - Internal Temperature, Cooked Chicken 165°F minimum (Normal 180°-200°F)
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Enter Temp
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Chutes/Warming drawers - Internal Temperature Chick-fil-A, Chargrilled chicken, Nuggets, or Chick-n-Strips 145°F minimum
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CFA Temp
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CG Temp
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Spicy Temp
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Nuggets Temp
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CG Nuggets Temp
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Strips Temp
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Leftover chicken cool down - below 70°F in 2 hours, below 40°F in and additional 4 hours
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Breading Tables - chicken (40°F or below)
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Enter Temp
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Breading Table - Milk and egg wash (40°F or below)
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Enter Temp
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Did you observe the Henny's being wiped down after chicken dropped?
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Breading Table refrigerator - air(35°-38°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
Serving
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Refrigerator under the Coffee #1 (35°-38°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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Counter Bagging refrigerator (35°-38°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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DT Bagging Refrigerator air (35°-38°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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Window Refrigerator air (35°-38°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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Dessert Refrigerator air (35°-38°F)
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Enter Temp
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all products are covered, labeled, and dated on lid and container
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Ice Dream Hopper (<45°F) <40°F
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Enter Temp
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Lemonade Dispenser - counter - Product Temp (<45°F) <40°F
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Enter Temp
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Lemonade Dispenser - Drive-thru - Product Temp (<45°F) <40°F
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Enter Temp
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Temple Lemons and Oranges (<45°F) <40°F
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Enter Temp
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Tea Dispenser Counter - Product Temp (70°F) <80°F
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Enter Temp
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Tea Dispenser Drive-thru - Product Temp (70°F) <80°F
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Enter Temp
