Valerie Oliver

Kitchen Mid-Day

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Page 1: Initial questions

Conducted on
Prepared by

Page 2: Main checklist

Is 1 Case of Spicy and Regular fileted for Night Time?
Is the breading table stocked?
Trash Cans on Line and Prep should be changed
Prep Table dishes and table should be clean
Raw dishes should be complete
Chicken pull is complete?
Is coater stocked?
Is there back up Milkwash prepared for Night?
Is cheese, Lettuce, and tomatoe stocked on the line?
Nugget, Fry, Clamshells, and sandwich bags stocked?
Have fries been stocked?
Are cookie and brownies stocked?
Is the floor swept?
Are all surfaces wiped clean?
Are all machines well maintained with oil and have adequate amount of drops left?
Is there at least 1 spare canola, 1 spare peanut oil jug?
Have all concerns, thoughts, problems been communicated to night lead?

Valerie Oliver

Kitchen Mid-Day

Use this Template

Print as PDF

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.