Information
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Location/Jack #
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Prepared by
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Certification for
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Management Signature
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Conducted on
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No bare/gloved hands used to place raw product into fryer baskets (I.e. Fish)
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Products are appropriate color and do not appear undercooked or burnt
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ASK:
Why do fryer products needs to meet acceptable color?
What is the importance of shaking/draining excess oil for the fryer baskets?
Why do you skim the fryer? -
Uses fryer tools correctly.
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Uses timers correctly
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Ensures food quality standards are met for all products.
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No broken or smashed products.
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No burnt or undercooked products.
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No clumping or products stuck together.
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Follows proper assembly procedures (taco is assembled correctly, fries salted correctly, etc.)
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Holds and stages product correctly.
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ASK:
Why can't timers be reset?
Why do you discard expired products?
