Page 1: Initial questions
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Prepared by
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Location
Page 2: Probe Calibration
Hot reading variance between 99.0oC and 101.0oC (Boiling Point – Using a clean pan bring some water to a rolling boil. Protecting your hand from the steam, insert the probe into the centre of the water and allow the reading to stabilize.) Cold Reading Variance between -1.0oC and 1.0oC (Ice Point – Take a small container and fill with cold mains water. Add plenty of ice to the water and agitate. Insert probe into the centre of the ice water and allow the reading to stabilize.)
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Yellow Probe
Page 3: Main Checklist
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Turn alarm off, turn air conditioning on if required and lights
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Count Opening Dough and post in whatsapp group.
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Turn on ovens, hot cabinet and milkshake machine.
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Ensure cleanliness from close is to standard, report to management any no compliances.
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Ensure boxes are stocked up.
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Set up equipment and condiments for all sections and FOH.
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Prepare dough balls.
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Open the front doors, turn on the LED sign and put Aboard in place.
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Make pizzas and grab 'n' goes for the cabinet.
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Are all products stored correctly on the correct shelf?
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Are all products labelled, rotated correctly and in date?
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Discard any out of date / unfit food and record on wastage sheet.
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Are bins in place with clean bags?
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Stock up napkins, straws and menus.
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Stock up drinks fridge and crisps & chocolate bar holders.
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Are all probes in working order and are probe wipes available?
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Is all PPE in good condition?
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Hand wash facilities fully stocked and in working order
