Opening Routines

Check the entire building & lot for break in, hiding people, damage etc. Park by front door.

Turn off Alarm & Start the Yellow Timer

Turn Off the Outside Lights

Verify Counts & Products are Rotated. Nothing Expired

Complete Par Prep sheet, adjust for miscounts

SICOM Morning Routine for terminal Updates, & Sales are 0.

Verify Freezer pulls & Rotate Products

Check batter # & rotation

Check on biscuit person 1/2 pans, 2 biscuits per brush, etc.

Turn on Hood System & Fryers

Verify oven on & working properly

Review closing cleaning checklist.

Verify Waste & Discard

Review DT Chart

Review HACCP log

Verify monies & set up drawers

Verify Prep & Seasoning for coding & rotation

Finish setting up production line & verify coding

Check the outside / lobby / restrooms / windows.

Verify fully stocked DT & Front

Verify sanitizer buckets / towels out & PPM levels.

Complete Food Safety & DM Walk-through checklists

Everyone in uniforms, hats, nametags, aprons-sharp

Have a "Huddle" Add smiles & open

Filled sinks leaving one open for rinsing cabbage.

Check Sanitizer for 200 PPM. Notify Manager if it is off.

Ask MOD how many batters should be made.

Rotate buckets already in cooler. Check tags for freshness.

Prepare new batters, tag & rotate into cooler

Insure All batter station equipment is in the batter / fryer areas.

Set up the "Ice Bath" per policy

Make Freezer Pull by following Par-Prep Sheet

Make the trash run & clean the parking lot

Sweep out the dumpster area & corners of the lot.

Pick up Litter in Landscape Areas

Get the window cleaning equipment & paper towels

Wipe down rear menu boards & toppers

Wipe down window ledges as windows are cleaned. No Dust

Clean Drive-Thru Window Ledge

Clean door thresholds

Finish setting up batter station. Apron clean?

Make 1st SMALL drops every 15-20 minutes

Place 1st pan in oven … 1/2 pan

Washing Hands - Focused on Food Safety

Turn on CHUB Warmer check for 180 F

Turn on & set up the CVAP add 2 gallons of water.

Turn on Steam Table & verify temp 160 to 170 F

Set out a sanitizer bucket in prep area

Consult MOD for prep requirements

Finish rinsing slaw & set up rinse sink

Start preparing the Red & Cajun Rice.

Place CHUBS in warmer based on PARPREP Sheet.

Prepare Cole Slaw, let it settle before cupping.

Place & dress biscuit, If there is no Biscuit person.

Finish prepping Red & Cajun Rice

Turn on oven, if not already on.

Heat products for steam table & CVAP - must be 165F and code dated.

Verify proper water level in steam tables

Prepare Mashed Potatoes

Set up Sandwich station

Start making Tea

Finish washing utensils & equipment

Clean & Sanitize all counters

Sweep & Mop Floors

Set up the biscuit station including paper towels

Throw away any old biscuits from last night

Give total number thrown away to MOD

Dry & Dress pans with Biscuit Dressing

Start panning biscuits, Make 6 half pans to open with, then make the rest full pans. Follow ParPrep.

Turn on one oven, ensure it works properly.

Make the freezer pull by using the PARPREP Sheet

Make the trash run

Wash trash cans and re-line them

Clean back door inside and outside

Sweep and mop back kitchen & back door area.

Insert tenders, tag and rotate / LTO.

Set up Seasoning Area & Remove ONE case at a time to season.

Finish making tea & fill bags. Code & Rotate

Check Ice Levels @ Drink Stations

Check stock levels @ DT & Front Counter

Inspect Lobby, & Restrooms for cleanliness & Stocked