CFAFC Daily Critical - Temps

• Conducted on

  Date

• Prepared by

Serving

• Dessert Refrigerator air (35°-38°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• Window Refrigerator air (35°-38°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• DT Bagging Refrigerator air (35°-38°F)

  Yes

  No

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• Counter Bagging refrigerator (35°-38°F)

  Safe

  At Risk

  N/A

• Enter Temp

• Enter temp of fruit cup

• Enter temp of parfait

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• Refrigerator under the Coffee #1 (35°-38°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

General all areas

• Are all chemicals in dishwasher (2) and above compartment sink (2) sufficiently full?

  Safe

  At Risk

  N/A

• Was the temperature of the dishwasher above 160 (am ? Only)

  Safe

  At Risk

  N/A

• 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

  Safe

  At Risk

  N/A

• Step 1: If it is possible without hurting yourself, attempt to turn off the fryer.

• Step 2: Use the silver fire extinguisher located next to the hand sink by the Henny

• 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

• If it a non-oil fire, use the red fire extinguisher next to the back door

Prep

• Clean ice machine

• Produce sink cleaned and sanitized before use

  Safe

  At Risk

  N/A

• Prep 1 - Air (35°-38°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• Prep 2- Air (35°-38°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

Storage

• Walk-in refrigerator (35°-38°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• Walk-in Freezer (-10°-0°F)

  Safe

  At Risk

  N/A

• Enter Temp

• Thaw Cabinet 1 (35°-40°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• Thaw Cabinet 2( 35°-40°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• Thaw Cabinet 3 (35°-40°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• Thaw Cabinet 4 (35°-40°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

Boards

• Breading table rail temp

  Yes

  No

  N/A

• Enter Temp

• Breading Table base - air(35°-38°F)

  Safe

  At Risk

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• Breading table 2 rail temp

  Yes

  No

  N/A

• Enter Temp

• Breading table two base temp

  Yes

  No

  N/A

• Enter Temp

• all products are covered, labeled, and dated on lid and container

  Safe

  At Risk

  N/A

• Reach in Freezer - Fries - Air (-10°-0°F)

  Safe

  At Risk

  N/A

• Enter Temp

• Fridge behind secondary (eggs)

  Yes

  No

  N/A

• Enter Temp

• Fridge under the soup well

  Yes

  No

  N/A

• Enter Temp

• Cold well on Center Line

  Safe

  At Risk

  N/A

• Enter Temp

• Cheese below the fill line

• Fridge on Center Line

  Safe

  At Risk

  N/A

• Enter Temp

• No cheese in fridge

• Reach in Freezer - Hash Brown - Air (-10°-0°F)

  Safe

  At Risk

  N/A

• Enter Temp

• Check for Flour date label on container at biscuit table.

  Yes

  No

  N/A

• Are tomatoes temping below 40

  Yes

  No

  N/A

• Is Cheese tempting below 40

  Yes

  No

  N/A

• Are timers being used? And food on good timers and not expired?

  Yes

  No

  N/A

• Is Chicken coming out of Fryer 1 above 190?

  Yes

  No

  N/A

• Is Chicken coming out of Fryer 2 above 190?

  Yes

  No

  N/A

• Is Chicken coming out of Fryer 3 above 190?

  Yes

  No

  N/A

• Is Chicken coming out of Fryer 4 above 190?

  Yes

  No

  N/A

• Is Chicken coming out of Fryer 5 above 190?

  Yes

  No

  N/A

• Is Chicken coming off Grill 1 above 190<br>

  Yes

  No

  N/A

• Is Chicken coming off Grill 2 above 190

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Is the lean system on for breading and the line?

  Yes

  No

  N/A

• Are the chutes and the breader compliant with lean?

  Yes

  No

  N/A