Title Page
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Name of the restaurant
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Conducted on
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Conducted by
Kitchen Opening Procedure
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Basic utilities such as lights and air system are turned on
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Equipment such as ovens, proofers, griddles, ranges, broilers, fryers, kettles are turned on
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Refrigerator and Freezers were unlocked
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Keys placed on the proper storage area
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Trash bins are lined and distributed
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Kitchen area shows cleanliness, orderliness and no equipment malfunctions observed
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Proper food storage practices are evident (labels, dates, wrapping, location)
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Distributed towels and other issued items to respective stations
Completion
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Recommendations
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Name & Signature of Assigned Employee
