Petro's Daily Checklists

• Conducted on

  Date

• Prepared by

• Location

8:00 AM

• Prepare sanitizer water and put out sanitizer buckets/bottles (Test @250 ppm)

• Put tea nozzles on and begin brewing sweet/unsweet tea

• Check cookies and put in display

• Clean and sanitize all prep areas

• CHECK IF PASTA IS NEEDED - Begin boiling water if needed

• (IF NO PASTA) Put Veggie Chili in pot (# of cans depends on store)

• Fill steam wells with hot water/turn on high

• Fill out Prep Sheet - Prioritize Prep Sheet (What's needed to open the store, 1st, 2nd, 3rd...ect)

• Turn oven on ONLY if need to bake cookies - set @ 310°

• Adjust heat/air conditioning 70° for both

• Transfer daily projections to checklist

• Count all (3) drawers and put out $200 each

• Count change box in office ($200/$400)/Make change order if needed

• Check deposit from night before

• Fill out Petro barrel/hot dog/potato par level chart - For the Day

• Bake cookies if needed - After, turn oven up to 500°

8:45 AM

• Pour Veggie Chili @ 170°

• Put on chili from cooler and add new to equal (6-8) cans..depending on store

• Edit all white boards (positions, motivational quote, cleaning)

• Turn oven on 500°

• Start another tea

• Fill out cleaning priorities for the day

9:00 AM

• Put on potatoes (6-10 depending on store level) - set Potato timer and set 30 min timer

• Knock down ice in ice machine/Fill coke ice well(s)

• Put on coke nozzles

• Check CO2 level/call if necessary

• Heat hot dog chili/queso to 150°. put in new container if heating previous nights chili/queso

• Stock make station and put out utensils - Put lid under SC dishes - Sanitize make station area

• Towels in Sanitizer buckets

• Start another tea

9:30 AM

• Cook Fritos 1 1/2 minutes - Tostitos 1 minute @ 500°. (For chips saved from night before in Tupperware container)

• Warming drawers to (7) for potatoes & chips

• Turn on bun steamer and fill with distilled water if needed

• Turn on monitors

• Pour special recipe chili @170°

• Put oranges out (cut 1 if out)

9:45 AM

• Turn on music and set levels

• Make sure open sign is on/turn on breakers

• Unlock doors

• Begin Daily Inspections

9:55 PM

• Put hot dogs on - Use par level chart

10:00 AM (2nd person on-split duties)

• Go to bank, if not possible. Go at 2 pm

• Dump potatoes and put another tray in oven (par level)

• Prioritize prep sheet and begin prep

• Prep hot dog containers (12 singles/12 doubles)

• Clean and sanitize kitchen area

• Wash organize dishes

• Take out trash/break down boxes

• Prepare barrels- should be made LAST

Outside

• Parking lot clean/swept

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Pull weeds and check for trash/dried oranges in shrubs

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Dumpster closed/area clean

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Umbrellas open/closed

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Tables & chairs wiped down and sanitized

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Drive-thru window glass is clean, area wiped down and sanitized

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Music level is correct

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Trash can(s) less than 3/4 full

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Door Mat is clean

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

Dining Room

• Windex all glass: windows and doors

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Heat & Air are set at 70°

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Music level is correct

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Tables & Chairs clean and sanitized (legs and bases as well)

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Walls cleaned - no dried food

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Floor cleaned/dustpan sprayed out

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Highchairs/Booster seats clean and sanitized

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Condiment station & sauce bottles stocked, cleaned and sanitized

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Wipe down and sanitize counter tops/Coke machine

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Trash can level less than 3/4 full

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Make sure blinds are up

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

Front Line/Drive-thru

• Ice bin and ice under oranges are stocked/changed

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Tea and oranges are correctly stocked

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Cups, lids, gallons, napkins & condiments stocked

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Cookies are stocked/Inside and outside of display is clean/sanitized

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• To-go bags stocked - mugs stocked

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Stock mini fridge

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Floor cleaned/dustpan sprayed out

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Trash cans changed

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

Kitchen

• Walk in cooler organized (no food spoilage)

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• All coolers are below 41°

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• 30 min potato timer/15 min baby chili timer on

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Line Stocked: chili, veg. chili, quest, hot dogs, hot dog chili, potatoes

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Barrels have been emptied and ALL Fritos cooked for 1min. barrels prepped for next shift

  Select 2 pm 5 pm

  • 2 pm
  • 5 pm

• Fill water: Steam wells and bun steamer

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Fill out Prep Sheet (Check 10 and 2)

  Select 10 am 2 pm

  • 10 am
  • 2 pm

• Dish area clean/sanitized and organized

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Change sanitize buckets and bottles

  Select 2 pm 5 pm

  • 2 pm
  • 5 pm

• Flip all chili pans

  Select 2 pm 5 pm

  • 2 pm
  • 5 pm

• Change all scoops out (all chili and queso)

  Select 2 pm 5 pm

  • 2 pm
  • 5 pm

• Flip pans: Hot Dog Chili, Queso, Cheese, Cukes, Tomatoes, Bl Olvs, JAP and Onions

  Select 2 pm 5 pm

  • 2 pm
  • 5 pm

• Trash cans/cardboard broken down and taken out

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Floor clean/dustpan sprayed out

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

Temperatures

• Sour Cream 40°

• Chili 170°

• Veggie Chili 170°

• Hot dog chili 141°

• Queso 141°

Thickness Test

• Regular Chili 215-225

• Veggie Chili 215-225

Bathroom

• Soap, paper towel, toilet paper, changing station all stocked - wiped down and sanitized

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Sink, mirror, toilet cleaned/sanitized. Vents cleaned.

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Trash can level okay...less than 1/2 full

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Floor clean

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

Administration

• Banking complete sign by 2 if not by 10

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Check Store Email

  Select 10 am 2 pm 5 pm

  • 10 am
  • 2 pm
  • 5 pm

• Check outside lights

  5 pm

• Clean chili pot and the wall behind (inside, outside, base) Sanitize all. 2hrs before closing

• Check pasta levels in cooler - Cook pasta based off of prep sheet

• Is all PM prep completed

• Change out chili pans on line with clean pans for ice bath. 7:30pm

• Clean/Sanitize make station (put in new containers *FLIP* and restock. 8:00pm

• Clean underneath make station (all sides, back wall, and bottom) and the doors (inside and out) sanitize all, restock underneath (follow chart). 8:00pm

• Freezer Pull - See prep list. 8:30pm

• Fill mustard, ketchup, BBQ and buffalo squirt bottles and clean tops 8:30 pm

• Restock barrels, chips, 2 oz, 3.5 oz, kids trays, foam hinge trays, hot dog trays. 9:00 pm

• Wipe down all equipment: shelving, food bumpers, prep tables..sanitize all areas

• Clean walls behind line, beside oven, near prep table, behind and under dish sink.

• Clean/Sanitize microwaves (inside and outside)

• Clean/Sanitize can opener & table

• Turn off and clean hot dog bun steamers inside and out. Check and fill water with Distilled water.

• Turn off oven & clean/sanitize outside, inside and table it sits on (top, bottom and legs)

• Dump out, spray & wash dust pans. 9:30 pm

• Store all Fritos and Tostitos in air-tight containers 10:00 pm

• Put open hot dog buns in Ziplock Bags

• Turn off monitors - clean & sanitize shelf and bump bars

• Turn off potato and chip warmer, clean/sanitize outside drawers and wash the pans inside

• Turn off, drain and scrub steam wells (all chili off top, sides and inside) fill with water

• Clean out all sinks and back walls

• Ice bath the chili, put hot dog chili and queso in walk in

• Sweep & scrub/squeege all floors and walk-in cooler. Clean out mop sink (no food)

• Take out all trash, clean and spray all trash cans, put new trash bags in each can

• Empty and clean all sanitizer buckets - hang clean towel over sink to dry

• No dirty towels left out on countertops/line

• Any issues with equipment? - Mgr on duty needs to email corporate

• Comments/issues

Waste Count

• Potatoes (each)

• Hot Dogs (each)

Outside

• Clean/sanitize tables and chairs - close umbrellas

• Sweep patio and parking lot around building

• Check menu board for webs/check building for nest

• Check lightbulbs/rope light around roof- Let Mgr know if any are out. Check Marquee Board

• Empty trash cans/ clean, spray out and reline

• Empty and washout dust pans

Bathroom

• Empty trash cans and reline

• Clean sinks, mirrors & baby changing station(restock station)...sanitize all

• Clean toilets inside and outside

• Check paper towels & toilet paper - Stock/dust off/sanitize

• Sweep & mop floor, turn off lights

Dining Room

• Sanitize ALL containers and then restock condiment station: straws, napkins, forks, spoons, knives, sweetness, salt & pepper, hot & mild sauces, ketchup & mustard

• Condense sauce bottles & clean/sanitize all tops

• Clean and Sanitize condiment station: above trash cans, countertop and where lids sit...sanitize all

• Clean and sanitize all tables & chairs. Clean legs of chairs and base of tables.

• Empty trash cans, spray, wash out & reline, sweep where trash sits, wipe out inside bin where trash sits.

• Clean all glass doors, inside and out, top to bottom

• Clean highchairs/boosters and sanitize

• Clean front counter/Marketing material & signs. Sanitize all

• Lock ALL Doors

• Put up all chairs, sweep and mop floors - put all chairs back down

Drive Thru

• AT CLOSING: Turn open sign off

• Clean, sanitize & restock condiment station: sweeteners, salt & pepper, hot and mild sauces

• Clean, sanitize containers and restock spoons, forks & knives

• Restock napkin dispenser, wipe down, sanitize- move dispenser along with all lids - wipe and sanitize shelf

• Restock all lids

• Restock cups and lids by drink machine

• Restock gallons with proper labels

• Fill ice bins

• Put cookies away, wipe and sanitize inside and outside of display.

• Take back tea urns, filter holder & water diffuser to be washed. Clean off the tea machine...top, bottom, sides, back and underneath

• Clean and sanitize all countertops

• Take off and soak coke nozzles, tea nozzles and water diffusers (IN SODA WATER).

• Break down soda machine, clean sanitize backsplash, grate, spill tray. Pour HOT bleach water down drain. Reassemble.

• Put oranges in cooler & stock mini fridge

• LOCK drive thru window

• Windex drive thru window, wipe and sanitize area

• Sweep, scrub and squeegee front line floor

• Comments:

Tea Waste

• Sweet Tea: click on closest level

  1/4

  1/2

  3/4

  Full

• Unsweet Tea: click on closest level

  1/4

  1/2

  3/4

  Full