OER 30 in 30

Check pizzas and products on the heat rack

Check pizzas and products in the oven

Make sure scale is at makeline

Begin weighing all products and don't worry about load times

Verify makeline bins are not over stocked or dried out

Verify alfredo sauce is under refrigeration

Check for thermometers and the temps on makeline rail and cabinet

Check that makeline gaskets, cabinets, and frames are clean and free of mold

Check that makeline is stocked and has adequate PRP to handle sales volume

Make sure all dough sizes are out at dough table and you have enough proofed dough for the day

Check 8 hour dates (pizza sauce, garlic parm & hearty marinara)

Check expiration date on sandwich bread (should be prepped today and expire EOD)

Check floats for being dried out or thin centers (discard)

Check pans and bread sides for being dried out or over proofed (discard)

Check till is less than $150

Check safe is locked (time delay engaged)

Clean lobby floor, dough show glass, baseboards, tables, chairs, front counter, and stock napkins and dip cups in counter merchandiser

Clean windows, window sills, and pick up any trash or cig butts in front of store/parking lot

Check uniform image and grooming for all team members

Check drivers have less than $20 and have coin change (remind to make drops after every run)

Go over verify/callback procedures with all drivers and only one delivery per bag

Have drivers make sure their cars are clean inside

Clean and sanitize cut table and change out cutters and peel

Check all dates on cut table items (sauce, dip cups, etc.)

Check hand sinks for soap, sanitizer, and paper towels (remind everyone to wash hands often)

Remove chemicals from prep area

Check walkin temps, gaskets, fan guards, shelves, and back of condenser

Check all expiration dates (start with salads, salad dressings, and sodas)

Remove borderline heatwave bags, pans, screens, and sandwich mats

Make sure back of TV's, oven, hood, and monitors are free of dust