Information
-
Document No.
-
Audit Title
-
Client / Site
-
Conducted on
-
Prepared by
-
Location
-
Personnel
7:00
-
Bring back all up front dishes
7:00
-
Wash all regular dishes from boards and front counter that can be taken back early<br>
7:00
-
Take apart salad prep table. Put all ingredients from table in containers with lids (make sure they are labeled).<br>Wash all salad prep table dishes including outside cutting boards then wipe down outsides of table.
7:10
-
Put salad prep table back together so that is immediately ready to use the following morning.
7:10-7:25
-
Wash all hot baskets from pressure and open fryers
7:25-7:45
-
Wash any raw chicken dishes (if available) as well as yellow aprons.
7:45-7:50
-
Count down your drawer (if you were a cashier on front counter)
8:00-9:00
-
Wash Breading table dishes. All raw dishes done by 9:15 at the latest
9:00-9:45
-
Has prep table surfaces been cleaned with stainless steal cleaner and clear of all debris?
-
Is sugar bin wiped clean and clear of debris?
-
Drain raw water from ALL sinks and sanitize.<br>Re-fill sinks with clean water and wash remaining regular dishes <br>(Boards, ice dream machine, lemonade machine & Teflon)<br>
-
Go over all sink surfaces, legs, and piping with restroom cleaner. Wipe down thoroughly.
-
Make sure tea nozzles are taken apart and cleaned EVERY NIGHT. And left off overnight to air dry.
Final walk through
-
Are all sinks are drained, cleaned, and sanitized for the following day?<br>
-
Are all clean dishes put away?
-
Are all carts wiped down? No Dishes should be stored on the carts.
-
Are all kitchen surfaces wiped down and cleaned for following day?
-
Ensure all utensils are hanging up on hooks or if in basket, handles are facing the same way.
