Dinner Report

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Kitchen leader Reminders

• Place everyone in their positions and create awareness of the next hour's sales

• Communicate and enforce forecast sheets expectations (EVERY HOUR)

• Communicate current window times every hour

• Communicate car count results (EVERY HOUR)

• Remain breader about chicken tracking completion

• Are use first clip in place and on right order?

• Is the top compartment of breading table set up with fillets and nuggets?

• Is the raw nuggets cup being used?

4:00-5:00pm ASSIGN COACHES

• Name of safety and cleanliness coach:

• Name of Hold times and quality coach:

Safety and cleanlinnes

• Ensure sanitizer solution is refreshed and tested at least every 4 hours

• record how many ppm's

• if Monday, Wednesday, or Friday; perform the (safety daily critical) from @cfahome page

• Check uniforms (Apron, nematic, black socks, belt, black/white under shirt

• Check hair nets

• Check gloves usage

• Set an alarm on you phone and enforce hand wash every hour

• Break room clean?

• Trash run done?

• Dumpster area clean and lids closed?

• Cage clean? Utensils hang up and floors cleaned?

Hold times and quality

• RQA a CFA sandwich

• Temperature of Fillet

  Less than 140°F

  140°F or greater

• Breading on the filet

  Well breaded and filleted

  Breading is too light

  Too crunchy

  Not filleted right

• Bun toast color?

  Golden brown

  too light brown

  Too dark

• Pickles placement

  Two pickles, three if small, separated

  Overlap pickles

  Too small pickels

• Fillet placement on the bun

  Rough side down

  Rough side up

• RQA a Chargrill sandwich

• Temperature of fillet

  Less than 140°F

  140°F or greater

• Fillet placement on the bun

  Rough side down

  Rough side up

• Sleeve?

• Lettuce placement

  Two 4 inch leaves forming a circle with shiny side up

  Other(unacceptable)

• Tomatoes placement

  Two side by side

  overlapped

• RQA Fries

• Temperature of fries?

  Less than 170°F

  170°F or greater

• Weight of a medium fry

  Less than 4.15 ounces

  Between 4.15 and 4.65 ounces

  Greater than 4.65 ounces

• Hold times being followed

  YES

  NO

• Coach fry person on amount of fries to drop

8:00pm REMINDERS

• Ensure the fry cabinet is fully stocked

• Ensure floors and hoods are getting clean behind fryer on secondary side

• Ensure floors behind machines are being scrub

• Ensure floors under breading table are being scrub

• Check prep amounts

• Do we have enough to last for the rest of the day?

  Yes

  No

  N/A

• Are enough cookies wrapped for breakfast start?

  Yes

  No

  N/A

• Check on filleting and layout expectations to be completed by 2:00pm

• Ensure floors are getting done under dishes shelves

• Ensure floors under breading and filleting table are getting scrub every night.

• Remind breader to have chicken tracking completed by 10:00

• Check grill prep amounts and breaded chicken amounts

• Has chicken being counted and filed in the office?

• Has the safety daily critical completed?

• Count and track dinner waste from the bucket and from the pan inside lowboy

• Text Antonio Nugget waste

• Do the closing walk thru

• Make notation about team members that didn't completed their cleaning lists

• List names of team members that didn't complete their checklist or assigments

• Sign after completed

  Sign

• email lunch report to aalonso0703@gmail.com after completed