Page 1: Initial questions
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Conducted on
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Prepared by
Page 2: Main checklist
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Is 1 Case of Spicy and Regular fileted for Night Time?
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Is the breading table stocked?
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Trash Cans on Line and Prep should be changed
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Prep Table dishes and table should be clean
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Raw dishes should be complete
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Chicken pull is complete?
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Is coater stocked?
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Is there back up Milkwash prepared for Night?
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Is cheese, Lettuce, and tomatoe stocked on the line?
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Nugget, Fry, Clamshells, and sandwich bags stocked?
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Have fries been stocked?
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Are cookie and brownies stocked?
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Is the floor swept?
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Are all surfaces wiped clean?
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Are all machines well maintained with oil and have adequate amount of drops left?
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Is there at least 1 spare canola, 1 spare peanut oil jug?
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Have all concerns, thoughts, problems been communicated to night lead?
