Kitchen Coach - Boil Out

• Audit Title

• Document No.

• Location

  Select Cafe Centraal Stubby's Museum Bel Air Highland House Solly's

  • Cafe Centraal
  • Stubby's
  • Museum
  • Bel Air
  • Highland House
  • Solly's

• Conducted on

  Date

• Prepared by

• Personnel Present During Service

General Cleaning

• Waste Materials Removed from Kitchen?

  Yes

  No

  N/A

• Floor cleaned of spilled oil?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Fryers

• How any fryers were Boiled Out?

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

• Oil was last changed......

  Date

• Before Boil Out

  Media

• After Boil out

  Media

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

  Media

• Notes:

• Signature of Technician

  Sign