Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

OPENING CHECKS

  • Are all lights on & working?

  • Has the 'Daily Rota' been printed?

  • Wastage entered into booklet & comtrex from yesterday?

  • Tablet - Checklist 'Check65' in use?

  • All Fridge/Freezers working & on? - Temps documents on tablet?

  • Stock Delivery checked, rotated with chilled/frozen temps taken?

  • Has Fridge/Freezer been stocked?

  • Have prep levels been checked - Has enough been prepped for the day?

  • All fryers on and ready for opening?

  • Fryer filtering carts cleaned with new filter paper inside?

  • Is the oil quality compliant? - Use ladle to check.

  • Does the oil levels meet the Min/Max requirement?

  • Has cleaning tasks been assigned to staff?

  • Deployment effective - 'Aces in Places'?

  • Has cheese been taken out for reheating pre open?

  • Has the line been set up correctly? (Utensils, Hot holds filled with water, fresh bowls out, seasoning topped up)

  • Has all dates been checked and compliant.

  • CVAP working & on?

  • Wings cooking pre open in CVAP?

  • Full store tour conducted to identify any issues?

  • Invoices entered into system?

  • Team fully briefed on today's goals?

  • Delivery platform is on and ready for orders?

Temp Checks

  • Has all Temp checks been logged on Alert65

  • Cooking - Boneless reach min 82⁰c?

  • Cooking - Tenders reach min of 82⁰c?

  • Cooking - Cvap Wings reach min of 82⁰c?

  • Reheat - Fryer Wings reach min 92⁰c?

  • Reheat - Cheese Sauce reach min 82⁰c?

  • Hot Hold - Cheese Sauce reach min 63⁰c?

  • Hot Hold - Chicken Wings reach min 63⁰c?

R&M

  • Any maintenance issues?

  • Have issues been logged on ProNet?

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