Title Page
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HOBART DISH AREA
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Glass racks in place at drop off area
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Trash containers/ linen baskets set up
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Silverware pre-soak set-up
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Pre-soak – maria dish
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Clear at 10:45 and 4:00
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Back dock/ Sidewalk swept & picked up (back door locked)
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Chemical bottles labeled and all chemicals stored properly
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Ice machine clean: Free of mold and dust (inside and out)/ drain underneath clean
SALAD/DESSERT AREA
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Wedges fresh not over prepped with no brown color
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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)
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Desserts – pre-cut correctly and stored properly
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Chantilly cream - thick, creamy, fresh, made per shift
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Shrimp cocktail/scallops/crab - ice bag on top, not sitting in water, fresh
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Croutons - light brown, not dry & hard, not soft- Heat lamp ON
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Asian slaw – fresh per shift, proper amount
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Scallops/Shrimp:
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Temps: Dressing:
WINDOW
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Apples – 160 degrees Dark golden brown in color and not broken down
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Maryland & M’D sauce hot/made correctly
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Broccoli – 4-oz (wt.) portion, #100 scoop Broccoli Butter
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Hamburgers - red in color – 35-40 degrees
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Braised spinach – 5 oz portion
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Char-shrimp-ice bags on top, out of water, firm, peeled & deveined–clean – 35-40 degrees
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Chicken – 35-40 degrees, pans changed, use tongs
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Steaks - check dates, open one package at a time, use oldest first – 35-40 degrees
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Fish - ice bag on top, not sitting in water – 35-40 degrees – pan changed out
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Buns - stored properly not crushed, open one package at a time untie bag, DON'T RIP open
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Grates - clean & seasoned - foam brush in oil/water mixture -detailed every Sun & Thurs
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Crab cakes – made per shift, proper amount of Imperial mix, crab left in large chunks, proper amount prepped for lunch and dinner shifts
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Lobster tails – proper amount thawed and prepped
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Shrimp Chesapeake – proper amount of crab imperial
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All shakers & spray bottles labeled & clean
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Check all tuna make sure they out of their original package and in portions bags
FRY STATION
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All fish and seafood - day dots , ice bags on top, smell to check for spoilage
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Chicken tenders – cook 1 test tender – pan changed, ice bags on top
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Onion rings - check thickness, fresh, firm, dated, (cut approx ¼”)
Oriental noodles - CUT THIN, fried crisp NOT brown, 1 shift shelf life
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Oriental noodles - CUT THIN, fried crisp NOT brown, 1 shift shelf life
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Garlic rolls-golden brown, not white
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Bran muffins & corn muffins – golden brown, correct size
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Croissants – proofed and cooked properly
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Potatoes-proper rotation, hold time 15 minutes, 4 tray rotation
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Slaw-made as needed, one bag at a time, creamy, cold 40 degrees,
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bowl cold for mixing, first batch made after 10:45 am, outer leafs used
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Spinach Maria - when busy cook 1/2 pans – cook per order when slow
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1/2 hour max hold
EXPO STATION
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Drawn butter in drip cup pourer
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Bio-therm
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Slaw in coldest pan, 40 degrees or below
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(Make no more than 1 batch at a time as needed, outer leafs used
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Cold forks for salads and butter trays pulled with tilt log in use
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Bathroom timer set/used every 30 minutes blue & pink slips
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Manager:
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Date: