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HOBART DISH AREA

  • Glass racks in place at drop off area

  • Trash containers/ linen baskets set up

  • Silverware pre-soak set-up

  • Pre-soak – maria dish

  • Clear at 10:45 and 4:00

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

  • Chemical bottles labeled and all chemicals stored properly

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

SALAD/DESSERT AREA

  • Wedges fresh not over prepped with no brown color

  • 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)

  • Desserts – pre-cut correctly and stored properly

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

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

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

  • Asian slaw – fresh per shift, proper amount

  • Scallops/Shrimp:

  • Temps: Dressing:

WINDOW

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

  • Maryland & M’D sauce hot/made correctly

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

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  • Hamburgers - red in color – 35-40 degrees

  • Braised spinach – 5 oz portion

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

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

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

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

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

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

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

  • Lobster tails – proper amount thawed and prepped

  • Shrimp Chesapeake – proper amount of crab imperial

  • All shakers & spray bottles labeled & clean

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

FRY STATION

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

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

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

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

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

  • Garlic rolls-golden brown, not white

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

  • Croissants – proofed and cooked properly

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

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

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

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

  • 1/2 hour max hold

EXPO STATION

  • Drawn butter in drip cup pourer

  • Bio-therm

  • Slaw in coldest pan, 40 degrees or below

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

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

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

  • Manager:

  • Date:

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