Title Page
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Conducted on
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Prepared by
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Location
Pizzas
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Pizza 1
- Rim
- SIze
- Portion
- Placement
- Bake
- Great
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Pizza 2
- Rim
- SIze
- Portion
- Placement
- Bake
- Great
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Pizza 3
- Rim
- SIze
- Portion
- Placement
- Bake
- Great
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Pizza 4
- Rim
- SIze
- Portion
- Placement
- Bake
- Great
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Pizza 5
- Rim
- SIze
- Portion
- Placement
- Bake
- Great
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Conduct light test.
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Screens, Discs, Pans, Mats - clean
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Oven
- Great - Clean, Hood, Arrangement
- Finger Arrangement incorrect
- Fingers dirty
- Hood dirty
Cheese Only Pizza Temperature
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Dough Management
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Dough properly proofed
- under-proofed/over-proofed
- Great
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Dough proofing report in use
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Dough temp
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Dough cross-stacked
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Shelf Life
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All dating good
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Is new system being used?
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Can FIFO be seen?
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Are dates facing forward?
Temperatures
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All temps good through out store
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Makeline
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Walk-in
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Rail
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Coke Cooler
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Cabinet 1
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Cabinet 2
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Cabinet 3
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Wings Above 165
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Cheesy Bread Above 165
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Pasta Bowl Above 165
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Are there working thermometers.
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Is a Temperature log being used? If so, how often?
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Do team members know the temperature danger zones?
Image
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Uniform
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Gromming
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Is Image poster displayed?
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Do managers/leadership look the part?
Additional Info
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Select date
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