Expo: Evening

• Audit Title

• Location

• Prepared by

• Conducted on

  Date

Arrival

• Are you dressed in dark blue jeans, clean t-shirt and black non-slip shoes?

  Yes

  No

• Do you have a sharpie on you?

  Yes

  No

• Is your hair pulled back?

  Yes

  No

• Did you clock in right at the scheduled time?

  Yes

  No

Getting Ready

• I have changed out the sani water and have a towel.

• I have wiped off and organized my expo station.

• I have stocked croutons, clean spoons, to go ramekins/lids.

• I have prepped fly order sheets, menus, to-go bags, utensils and napkins.

• I have stocked gloves, saran wrap, all to-go boxes and lids.

• I have checked that both coolers are at 40 degrees.

• I have notified my manager about low product or any malfunctions.

Working on My Check Sheet

• I stocked 7 backup bottles of Ketchup and 5 Mustard.

• Are all the bottles dated, labeled, initiated?

  Yes

  No

• I have stocked all Sauces according to the stickers on the reach-in cooler.

• Are all the containers dated, labeled, initiated?

  Yes

  No

• I have a backup of Celery and Carrot Sticks, Shredded Carrots, Tomatoes and Red Onions.

• Are all containers dated, labeled, initiated?

  Yes

  No

• I have stocked Mac&Cheese according to the stickers on the reach-in cooler.

• Are all the containers dated, labeled, initiated?

  Yes

  No

• I have stocked Art Dip according to the stickers on the reach-in cooler.

• Are all the containers dated, labeled, initiated?

  Yes

  No

• I have stocked Queso according to the stickers on the reach-in cooler.

• Are all the containers dated, labeled, initiated?

  Yes

  No

• I have stocked a backup of Romaine.

• Does Romaine have brown and red spoilage?

  Yes

  No

• I have stocked Desserts according to the stickers on the doors of expo cooler.

• Are all the plates dated, labeled, initiated?

  Yes

  No

• I have stocked plates with napkins for appetizers.

• I have stocked cold Entree plates and Side plates in the expo cooler.

• I have dried out all ramekins on paper towel.

• Do you have enough ramekins to last the entire rush?

  Yes

  No

• I have made a tray of 15 ramekins of ketchup and 10 mustard.

• I have prepped side salads according to the stickers located on the doors of the expo cooler.

Stocking

• I have filled up all Sauces according to the stickers on the reach-in cooler.

• Did you label, date, initiate all the bottles?

  Yes

  No

• I have prepped Mac&Cheese according to the stickers on the reach-in cooler.

• Did you label, date, initiate all the containers?

  Yes

  No

• I have prepped Art Dip according to the stickers on the reach-in cooler.

• Did you label, date, initiate all the containers?

  Yes

  No

• I have prepped Queso according to the stickers on the reach-in cooler.

• Did you label, date, initiate all the containers?

  Yes

  No

• I have prepped Sauces if they are less than half way empty.

• Did you date, lable, initiate all the containers?

  Yes

  No

• I have stocked Desserts according to the stickers on the doors of expo cooler.

• Did you date, label, initiate all the plates?

  Yes

  No

• I have stocked cold Entree and Side plates in the expo cooler.

• I have stocked 7 Ketchup bottles and 5 Mustard.

• Did you date, label, initiate all the bottles?

  Yes

  No

• I have stocked a backup of Celery and Carrot Sticks, Shredded Carrots, Tomatoes and Red Onions.

• Did you date, label, initiate all the containers?

  Yes

  No

• I have stocked a backup of Romaine.

• I have wrapped up extra salads and put them in expo cooler.

• I have stocked the fly order sheets, menus, to-go bags, utensils and napkins.

• I have stocked croutons, clean spoons, to-go ramekins and lids.

• I have stocked gloves, saran wrap, all to-go boxes and lids.

• I have stocked plates with napkins for appetizers.

Shutting Down

• I have wiped off all the bottle lids.

• I have put all expo setups to store in the reach-in over night.

• I have organized all shelves and wiped them off.

• I have cleaned both microwaves.

• I have taken the towel to the damper and put the bucket away.

• I have cleaned and organized the broom area.

• I have swept the floors including behind the expo cooler.

• I have wiped off booth coolers in and out.

• I have windexed the reach-In doors.

• I have wiped down all the shelves inside both coolers.

• I have organized the Reach-In following the labels.

• I have taken the cutting board to the dish pit.

• Have you changed out all the bottles and containers when you refill them?

  Yes

  No

• I HAVE CHECKED OUT WITH MOD.