Check freezer and Walk In for expired and non-approved product, record waste
Working Safe-T tool available and in full use?
All food storage following correct storage and labeling guidelines?
Store free of cross contamination risks?
All employees in proper dress code? Black kitchen pants, white chef shirt, black cap, black shoes, red apron
Open Kitchen Protocol being adhered to
Buns are being toasted to correct standard, buns not dropped until needed
Products in assembly station within standards - look fresh, assembled and held properly?
Proper assembly procedures being followed?
Proper grill procedures being followed? Proper pressing technique? Correct seasoning?
Proper flip and cook times are being adhered to and grill employee demonstrates proper seasoning technique.
Employee drinks not visible on line and stored in proper location
All buns are within proper dates and correctly rotated
Proper labels are in use on all products?
MISE Maps are being followed?
All products following FIFO standards
Bacon procedures followed and prep adequate?
Certified Humane guidelines are being adhered to?
Build to charts are updated and in use? (BOD)
Salads are of good quality and properly dated?
No expired product? Proper dates and product rotation?
Prep conducted on a clean/sanitized surface?
All products being properly defrosted?
All produce meet visual check?
All products were available for our guests?
Stored dishes are clean and organized? Dish and prep area clean and organized!
Dry storage is clean and organized? Walk in and freezer clean and organized?
Mop sink and mop area clean and organized? Mop is in good condition?
Notes -Miscellaneous - Other
Kitchen / Fryer elements/equipment are in good repair?
Prep elements/equipment are working properly and in good repair?
All required food orders have been placed?
Is the store properly staffed for the rush today?
Communication log is updated?
Schedule posted on time and adequate part time staff to cover the needs of the business?