Title Page
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Conducted on
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Prepared by
IRD Cold Side
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1) Was All Of The Mise En Place Brought Up To Par? (Top Cold Well)
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2) Was All Of The Mise En Place Brought Up To Par? (Left Cold Side Salad Drawer)
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3) Was All Of The Mise En Place Brought Up To Par? (Middle Cold Side Salad Drawer)
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4) Was All Of The Mise En Place Brought Up To Par? (Right Cold Side Salad Drawer)
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5) Was Everything Wrapped?
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6) Is There Tasting Spoons?
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7) Was Lead Measure Completed For The Day?
IRD Hot Side
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1) Was All Of The Mise En Place Brought Up To Par? (Top Hot Well)
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2) Was All Of The Mise En Place Brought Up To Par? (Left Hot Side Low Boy Drawer)
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3) Was All Of The Mise En Place Brought Up To Par? (Left Middle Hot Side Low Boy Drawer)
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4) Was All Of The Mise En Place Brought Up To Par? (Right Middle Hot Side Low Boy Drawer)
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5) Was All Of The Mise En Place Brought Up To Par? (Right Hot Side Low Boy Drawer)
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6) Was All Of The Mise En Place Brought Up To Par? (Hot Side Standing Fridge)
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7) Was Everything Wrapped?
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8) Is There Tasting Spoons?
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9) Was Lead Measure Completed For The Day?
HACCP
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Is the Walk In Cooler Cleaned & Organized?
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Are Items Properly Labeled?
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Were Sanitizer Buckets Set Up?
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Were Proper Cutting Boards Being Used? (White = Ready To Eat, Brown = Raw Meat)
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Is Your Thermometer Calibrated?
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Were BSA Logs Filled Out For The Day? (A-1, A-3, RR Logs)
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Is Dry Storage Shelf Clean & Organized?
