DAILY -Food Safety (as business dictates)

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?

Cleanliness and Food Quality - Kitchen

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)

Food Quality - Prep

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?

Cleanlliness - Prep / BOH

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

Maintenance and Repair List - Kitchen, Fryer, Prep and BOH

Kitchen / Fryer elements/equipment are in good repair?



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Prep elements/equipment are working properly and in good repair?



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TB Systems

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?

Person in Charge
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.