Line Check

• Conducted on

  Date

HOBART DISH AREA

• Glass racks in place at drop off area

  Yes

  No

  N/A

• Trash containers/ linen baskets set up

  Yes

  No

  N/A

• Silverware pre-soak set-up

  Yes

  No

  N/A

• Pre-soak – maria dish

  Yes

  No

  N/A

• Clear at 10:45 and 4:00

  Yes

  No

  N/A

• Back dock/ Sidewalk swept & picked up (back door locked)

  Yes

  No

  N/A

• Chemical bottles labeled and all chemicals stored properly

  Yes

  No

  N/A

• Ice machine clean: Free of mold and dust (inside and out)/ drain underneath clean

  Yes

  No

  N/A

SALAD/DESSERT AREA

• Wedges fresh not over prepped with no brown color

  Yes

  No

  N/A

• Salad mix/Romaine, labeled am/pm, made twice a day once per shift, proper rotation, good color mix, dry, COLD bowls, proper portioning tools (red spoons/measuring cups/correct ladles)

  Yes

  No

  N/A

• Desserts – pre-cut correctly and stored properly

  Yes

  No

  N/A

• Chantilly cream - thick, creamy, fresh, made per shift

  Yes

  No

  N/A

• Shrimp cocktail/scallops/crab - ice bag on top, not sitting in water, fresh

  Yes

  No

  N/A

• Croutons - light brown, not dry & hard, not soft- Heat lamp ON

  Yes

  No

  N/A

• Asian slaw – fresh per shift, proper amount

  Yes

  No

  N/A

• Scallops/Shrimp:

• Temps: Dressing:

WINDOW

• Apples – 160 degrees Dark golden brown in color and not broken down

  Yes

  No

  N/A

• Maryland & M’D sauce hot/made correctly

  Yes

  No

  N/A

• Broccoli – 4-oz (wt.) portion, #100 scoop Broccoli Butter

  Yes

  No

  N/A

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• Hamburgers - red in color – 35-40 degrees

  Yes

  No

  N/A

• Braised spinach – 5 oz portion

  Yes

  No

  N/A

• Char-shrimp-ice bags on top, out of water, firm, peeled & deveined–clean – 35-40 degrees

  Yes

  No

  N/A

• Chicken – 35-40 degrees, pans changed, use tongs

  Yes

  No

  N/A

• Steaks - check dates, open one package at a time, use oldest first – 35-40 degrees

  Yes

  No

  N/A

• Fish - ice bag on top, not sitting in water – 35-40 degrees – pan changed out

  Yes

  No

  N/A

• Buns - stored properly not crushed, open one package at a time untie bag, DON'T RIP open

  Yes

  No

  N/A

• Grates - clean & seasoned - foam brush in oil/water mixture -detailed every Sun & Thurs

  Yes

  No

  N/A

• Crab cakes – made per shift, proper amount of Imperial mix, crab left in large chunks, proper amount prepped for lunch and dinner shifts

  Yes

  No

  N/A

• Lobster tails – proper amount thawed and prepped

  Yes

  No

  N/A

• Shrimp Chesapeake – proper amount of crab imperial

  Yes

  No

  N/A

• All shakers & spray bottles labeled & clean

  Yes

  No

  N/A

• Check all tuna make sure they out of their original package and in portions bags

  Yes

  No

  N/A

FRY STATION

• Yes

  No

  N/A

• All fish and seafood - day dots , ice bags on top, smell to check for spoilage

  Yes

  No

  N/A

• Chicken tenders – cook 1 test tender – pan changed, ice bags on top

  Yes

  No

  N/A

• Onion rings - check thickness, fresh, firm, dated, (cut approx ¼”)

  Yes

  No

  N/A

Oriental noodles - CUT THIN, fried crisp NOT brown, 1 shift shelf life

• Oriental noodles - CUT THIN, fried crisp NOT brown, 1 shift shelf life

  Yes

  No

  N/A

• Garlic rolls-golden brown, not white

  Yes

  No

  N/A

• Bran muffins & corn muffins – golden brown, correct size

  Yes

  No

  N/A

• Croissants – proofed and cooked properly

  Yes

  No

  N/A

• Potatoes-proper rotation, hold time 15 minutes, 4 tray rotation

  Yes

  No

  N/A

• Slaw-made as needed, one bag at a time, creamy, cold 40 degrees,

  Yes

  No

  N/A

• bowl cold for mixing, first batch made after 10:45 am, outer leafs used

  Yes

  No

  N/A

• Spinach Maria - when busy cook 1/2 pans – cook per order when slow

  Yes

  No

  N/A

• 1/2 hour max hold

  Yes

  No

  N/A

EXPO STATION

• Drawn butter in drip cup pourer

  Yes

  No

  N/A

• Bio-therm

  Yes

  No

  N/A

• Slaw in coldest pan, 40 degrees or below

  Yes

  No

  N/A

• (Make no more than 1 batch at a time as needed, outer leafs used

  Yes

  No

  N/A

• Cold forks for salads and butter trays pulled with tilt log in use

  Yes

  No

  N/A

• Bathroom timer set/used every 30 minutes blue & pink slips

  Yes

  No

  N/A

• Manager:

• Date:

  Date