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  • Retrofit Installation Checklist

  • Please look at the "NO" answers for clarity of what your are looking for when answering the questions.

Installation

  • Equipment is clean

  • Exterior is dirty

  • Top plates are dirty

  • Bottom Plates are dirty

  • Timer bars are ready to be retrofitted

  • Timer bars are not working

  • Timer bars are not programmable

  • Temperature boards are ready to be retrofitted

  • Temperature boards are not functional

  • Temperature boards are not programmable

  • Retrofit Racks are correctly installed

  • Restaurant has the long stem probe and can demonstrate how to use it

  • The restaurant does not have a thermometer probe

  • The restaurant PIC or team member cannot demonstrate how to use it

  • All temperatures are set correctly

  • UHC/PHC at Fryer - Top set at 270 degrees +/- 10 degrees - (enter temperatures below)

  • #1

  • #2

  • #3

  • #4

  • UHC/PHC at Fryer - Bottom set at 185 degrees +/- 10 degrees (enter temperatures below)

  • #1

  • #2

  • #3

  • #4

  • UHC/PHC at Grill - Top set at 270 degrees +/- 10 degrees (enter temperatures below)

  • #1

  • #2

  • #3

  • #4

  • UHC/PHC at Grill - Bottom set at 185 degrees +/- 10 degrees (enter temperatures below)

  • #1

  • #2

  • #3

  • #4

  • Metal covers are set up correctly and the proper pans are used

  • Fry products have metal covers?

  • Fry products are not in shallow pans with proper racks/screens/or baskets

  • Grill products do not have metal covers?

  • Grill products are not in 2.5" deep pans

  • Job aids are posted

  • The fryer cook/stage times job-aid is not posted

  • The flat Grill cook/stage times job-aid is not posted

  • The clamshell Grill cook/stage times job-aid is not posted

Programming

  • All product names, times, and dayparts are programed correctly in the fryer UHC

  • Product names are not programmed correctly

  • Holding times are not programmed correctly

  • Dayparts are not programmed correctly

  • All product names, times, and dayparts are programmed correctly in the grill UHC/PHC.

  • Product names are not programmed correctly

  • Holding times are not programmed correctly

  • Dayparts are not programmed correctly

  • Built-to charts are updated in BOH

Jenius Training

  • Restaurant back of house employees and team leaders have completed the Build-to course in Jenius

  • All Team Leaders have not been trained

  • All Grill employees have not been trained

  • All Fryer employees have not been trained

  • All Assembly employees have not been trained

Employee Knowledge and Behaviors Observation

  • PIC has a 2nd copy of current built-to charts in the front to easily communicate and provide real time updates (recommended)

  • PIC is communicating with the BOH team on any adjustments needed to the build-to charts

  • Pre-cooking/staging/build-to is in place and used correctly including posting, adjusting, using build-to charts, and discarding expired product

  • Build-to charts do not reflect the retrofit changes have been adjusted in the BOH

  • Build-to charts are not posted, don't show correct day or daypart for current time of day

  • Build-to charts not adequately adjusted by PIC (if applicable)

  • Team members are not following the build-to amounts and products don't reasonably match the holding cabinets

  • Product is not discarded once expired

  • PIC - Can correctly explain and execute pre-cooking, staging, and "stop and drop"

  • PIC cannot explain cooking to hold

  • PIC cannot explain cooking to replace

  • PIC does know their "zeros" and cannot explain "stop and drop"

  • PIC is not communicating to the BOH team "stop and drop"

  • PIC does know how to change the daypart in the time bar

  • Grill TM - Can correctly explain and execute pre-cooking, staging, and "stop and drop"

  • Grill TM doesn't know how to explain how use to the build-to chart, when and how much product to drop

  • Grill TM cannot explain cooking to hold

  • Grill TM cannot explain cooking to replace

  • Grill TM does not use "Stop and Drop" for "0" quantity items on build-to chart and not dropped within 30 seconds

  • Grill TM does not know how to change the daypart in the time bar

  • Fryer TM - Can correctly explain and execute pre-cooking, staging, and "stop and drop"

  • Fryer TM doesn't know how to explain how to use the build-to chart, when and how much product to drop

  • Fryer TM cannot explain cooking to hold

  • Fryer TM cannot explain cooking to replace

  • Fryer TM does not use "Stop and Drop" for "0" quantity items on build-to chart and not dropped within 30 seconds

  • Fryer TM does not know how to change the daypart in the time bar

  • Assembly TM - Can correctly explain and execute pre-cooking, staging, and "stop and drop"

  • Assembly TM knows how to explain how to use the build-to chart, when and how much product to drop

  • Assembly TM cannot explain cooking to hold

  • Assembly TM cannot explain cooking to replace

  • Assembly does not use "Stop and Drop" for "0" quantity items on build-to chart and not dropped within 30 seconds

  • Guest Service person knows the zeros and calls out "stop and drop"

Sign Off

  • Name and Signature

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