Food Safety Checklist BOH

Are Merco timers and timer panel used correctly?

Are all iPad timers on and being used correctly?

Ensure all saber king attachments, lettuce spinner, and biscuit mixer and clean with no residue

Are team members temping each batch of chicken following the 90 second monitor period?

Are team members following proper procedures when dropping chicken in fryer? (ex. closing the lid prior to starting timer, lifting basket 6 inches above oil prior to submerging)

Are there any towels being used on the line? (BOH team members should only be using the red pouch of sanitizing wipes)

Are machines shelves being sanitized after each batch of chicken is dropped?

Are date labels correct with all food products labeled? (Check thawing cabinets, walk-in fridge, cooldown products, all lowboys, prep fridge)

Are hand sink dispensers clean, functioning, and stocked with paper towels, soap, and hand sanitizer?

Are red, yellow, and blue cleaning tools stored separate and off of the floor?

Are correct chemicals stored in the correct bottles? Stored away from food?

Uniform check. (No watches, approved jewelry, proper hair restraints, correct gloves when required, clean shaven, nails neatly trimmed)

Are chemicals for dishwasher and produce sink restocked?

Are raw chicken clips being used in all thawing cabinets to identify use first products?

Walk-in organization and freezer (No products on the floor, box tops cut)

Ensure there is no wet stacking of clean dishes that are air drying

If there is wet stacking present, who was the last person to wash dishes?

Ensure all gaskets are clean and well maintained with no holes or tears

Is the trash area inside the restaurant (cage) clear of boxes and trash bags?

Are dumpster gates and lids closed? Is the dumpster area clean and well maintained?