Title Page
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Document No.
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Store Number
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Store Name
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Conducted on
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Prepared by
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Manager On Duty
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Is makeline rail product below 41 degrees?
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Is make line bottom product temp below 41 degrees?
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Is walk in temperature below 38 degrees?
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Is pizza temperature coming out of oven exactly 210 degrees?<br>
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Are credit cards above $50 being imprinted from night prior?
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What was prior days 25/75 score?
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Are car toppers in use?
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Are tri fold menus going out with every order on box?
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Is dough management being followed?
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Is temperature log in use?
