Information

  • Audit Title

  • Document No.

  • Location

  • Conducted on

  • Prepared by

  • Personnel Present During Service

General Cleaning

  • When the temperature was set to 350 degrees the actual temperature reading was....

  • Waste Materials Removed from Kitchen?

  • Were all fryers filtered prior to Kitchen Coach's arrival?

  • Floor cleaned of spilled oil?

  • Surrounding Area Wiped Down of all spilled/splattered oil?

  • Was oil topped off to appropriate level by KC technician?

Fryer #1

  • Type of filtering done

  • How much oil was used to fill fryer? (gallons)

  • Oil was last changed......

  • Before Filtering/Boil out

  • After Filtering/Boil out

Fryer #2

  • Type of filtering done

  • How much oil was used to fill fryer? (gallons)

  • Oil was last changed......

  • Before Filtering/Boil out

  • After Filtering/Boil out

Fryer #3

  • Type of filtering done

  • How much oil was used to fill fryer? (gallons)

  • Oil was last changed......

  • Before Filtering/Boil out

  • After Filtering/Boil out

Fryer #4

  • Type of filtering done

  • How much oil was used to fill fryer? (gallons)

  • Oil was last changed......

  • Before Filtering/Boil out

  • After Filtering/Boil out

Important Reminders

  • -Filter EVERY night to remove all organic matter that contributes to breakdown of oil
    -Cover the fryer when not in use to prevent oxidation
    -Make sure oil temperature is never above 350 degrees
    -Color of oil is NOT an indication of quality. Chefs MUST taste see and smell quality of food to determine the expiration of oil.

Conclusion

  • Pictures of issue potential

  • Notes:

  • Signature of Technician

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