Title Page
-
Site conducted
-
Conducted on
-
MOD
Pull-Thaw
-
Proper pull-thaw procedures being followed to include items being labeled, dated and stored correctly with drip-sets and lids?
Make Station
-
Appropriate scoops, ladles, and measuring cups available and being used.
-
All products labeled and fill lines being used, open bulk containers have open date recorded on them.
Dry Storage
-
All products being rotated FIFO, dated on label, no dented or rusted cans, box tops cut.
Walk-In
-
Gallon containers dated with receive and open dates.
-
Food stored according to food hierarchy.
-
Floors, walls, ceiling and fan covers clean.
Freezer
-
All products being rotated (FIFO), box tops cut.
Dish
-
No standing water on floors, drains are clean and in good repair.
-
Dish machine racks/wall/sprayer arms are clean.
Grill
-
Boil Pots or steamer in good condition, 1/4 Old Bay seasoning per gallon.
-
All sauce/seasonings bottles correctly labeled?
Grill Drawer
-
Drawers under grill are clean and gaskets in good repair, working thermometer present.
Wing Box
-
Breaded chicken labeled correctly to include time prepped, proper breading procedures being used, below 41F
Uniform
-
Cooks are wearing leather or faux leather upper slip resistant shoes or boots (no tennis shows allowed)
Temperature
-
All foods need to be properly reheated to 165 degrees (no heating in steam tables)
Food-contact surfaces
-
All food contact surfaces are clean. (check ice machine, plateware and lexans)
Cleaning and Sanitation
-
Wiping clothes stored correctly. (submerged in buckets, no sitting out in the open)
-
Dumpster area containers covered and gates to incloser is closed.
-
Sanitizer set up and at the proper concentration. (200-400ppm)
