End of Shift Report

Date and Conductor of Report

Date / Day of the Week:

Select date

Leader Conducting Report:

Other Managers / Leaders (In Ranking Order):

General Performance and Maintenance

Highs and Lows: Team / Equipment / Facility etc:

Cleaning / Maintenance Projects Completed:

Training / Role Playing Completed:

Checklist

Catering orders reviewed / discussed / hung-up & applicable trays have been prepared:
All refrigerated items are covered and have been day-dotted:

All frigs and freezers are at proper temperature:

F1:
Temperature:
T1:
Temperature:
T2:
Temperature:
Lowboy 1:
Temperature:
Lowboy 2:
Temperature:
Lowboy 3:
Temperature:
Lowboy 4:
Temperature:
Lowboy 5:
Temperature:
Lowboy 6:
Temperature:
Walk-in Refrigerator:
Temperature:
Walk-in Freezer:
Temperature:
All frigs and freezers are clean (including gaskets):
Fry freezer is full:
CLOSING ONLY: All fry circuit breakers are off:
Season coater shelf is full:
L & T for next shift?
No produce cases on floor in walk-in:
Breading table area has been changed and is clean:
Big and small carts are clean:
Breading area sink / lowboys (inside and out) are wiped down:
Towel dispenser / soap & sanitizer / window wiped down:
All trash cans are clean / trash is taken out:
Concrete outside back door and & front dumpster scrubbed clean:
All bread racks are outside and properly stacked:
Frozen wheat buns have been pulled:
All sinks (including mop sink) are clean:
There is a sink of clean sanitizer water:
All dishes washed including tea urns INSIDE AND OUT:
Plenty of buns for next shift:
Burners / grills / boards / fry / bun toaster are clean including surrounding areas:
ALL cutting boards are clean / bleached (free of mildew) and set vertical to dry:
Floors swept and mopped:
Mop bucket / mop are clean:
All chicken in lowboys is thawed:
Pressure fryer baskets have been cleaned and not left in fryer:
Nugget chopper cleaned:
Open and pressure fryers dropped / cleaned (including behind coils) and are in shape for next shift:
Char machine and cart are clean:
Chopper / mixer and surrounding areas are clean:
6 FULL pans of filleted CFA:
2 pans of filleted CG:
2 pans of filleted spicy:
1 pan of filleted breakfast:
ALL pans initialed:
4 milkwash in refrigerator:
NIGHT SHIFT: All available chicken is de-breaded:
CFA fillets have been cooked for CSS:
10 - 15 oatmeal packets out and thawing:
Number of oatmeal packs:
Salad / wrap chicken, soup, chopped cabbage, chopped romaine all in frig:
BREAD: Enough flat, wheat-berry, bagels, minis for next shift (room temperature):
Boards area is completely stocked for next shift INCLUDING FRY BOXES:
Dumpster area is clean (including behind & in front) and lid is closed:
Chicken has been FULLY rotated (thawing cabinet and lowboys are full):
Number of coleslaw:
Quantity
Number of chicken salad:
Quantity
Number of salads:
Quantity
Number of wraps:
Quantity
Number of CSS:
Quantity
CLOSING: FRYERS, BURNERS, CG MACHINE, CVAT, OVEN, WARMERS, CHUTES OFF:
Sugar bin is full and clean:
Coolers are clean and placed in order where they belong:
Scale is in place and working:
Thermometer is in place and working:
Dry storage area is clean (including under racks) & organized (nothing on the floor):
Wash and hang-up unsoiled towels (soiled towels are IN towel container):
Chicken tracker is completed:
Pounds of leftover regular chicken:
Number of pounds:
Pounds of leftover spicy chicken:
Number of pounds:
Adequate amount of cookies baked:
Soup pot checked for water / soup: