PHF & Equipment Temperature Checks

• Area

• ID

• Incident Type

• Description

• Incident Date

  Date

• Prepared by

• Follow Up By

• Assigned Manager

• Posted By

• Status

• Posted Date

  Date
• Address
  Address

Team on Shift

• Question 1: Name & Shift Working:

PHF & Equipment Temperature Checks

• Calibrate your thermometer. Ratio 80% ice - 20% cold water. Your temperature should read 0 degrees +/- 1 degree
  
  Please write the exact temperature of each item checked:

Question 1: Equipment #1. Dipping Cabinet (- 15C to - 21C)

• Question 2: Equipment #2. Dipping Cabinet (- 15C to - 21C)

Question 3: Equipment #3. Under bench Fridge (Milk) (2C to 5C) Question 4: Equipment #4. Under bench Fridge (Cream) (2C to 5C) Question 5: Equipment #5. Under bench Freezer (<-18C) Question 6: Equipment #6. Cake Display (-23C) Question 7: Equipment #7. Coke Fridge (2C to 5C) Question 8: Equipment #10. Freezer (-26C) Question 9: Equipment #11. Freezer (-26C) Question 10: Equipment #12. Freezer (-26C) Question 11: Equipment #13. Freezer (-26C) Question 12: Equipment #14. Freezer (-26C) Question 13: Equipment #15. Freezer (-26C) Question 14: Equipment #16. Freezer (-26C) Question 15: Equipment #17. Freezer (-26C) Question 16: Equipment #18. Extra Dipping Cabinet (- 15C to - 21C)

• Question 17: Corrective Actions

Pre Open

• Question 1: Get float from safe and put in till drawer.

  Done

  Undone

  N/A

• Question 2: Turn on stereo to nominated station and maximum decibel level as per SIC.

  Done

  Undone

  N/A

• Question 3: Review closing teams communication from prior day in the forum

  Done

  Undone

  N/A

• Question 4: Check telephone for messages on answering machine.Document details.

  Done

  Undone

  N/A

• Question 5: Fill sinks 1 and 3 and add multipurpose cleaner (sink 1) and sanitiser to 100ppm (sink 3). Fill sanitiser bottles and red pails.

  Done

  Undone

  N/A

• Question 6: Turn on fudge warmers and chocolate enrober

  Done

  Undone

  N/A

• Question 7: Check Ice, Banana and Milk levels and purchase from supermarket as required.

  Done

  Undone

  N/A

• Question 8: Check stock in fridges and defrost as needed. Write best before date on all new items.

  Done

  Undone

  N/A

• Question 9: Is this a delivery day? Refer SIC. Ensure rotation of stock has occurred and space ready

  Done

  Undone

  N/A

• Question 10: Set up dipping wells, with 2 regular and 2 kids scoops, 2 spades and 1 big scoop

  Done

  Undone

  N/A

• Question 11: Remove night covers and turn on lights and menu boards of store. Clean night covers and set to air dry.

  Done

  Undone

  N/A

• Question 12: Wipe wet areas around dipping cabinets down (caused by condensation)

  Done

  Undone

  N/A

• Question 13: Stock dry goods, napkins, cones, spoons and toppings for the day.

  Done

  Undone

  N/A

• Question 14: Refill gas into both Blow Torches (be sure to do this in an open air area)

  Done

  Undone

  N/A

• Question 15: Put out outside furniture, flags, banners and A Frames.

  Done

  Undone

  N/A

• Question 16: Restock and rotate cake freezer display. Check dessert coding!

  Done

  Undone

  N/A

• Question 17: Confirm all team members on duty meet uniform standard requirements.

  Done

  Undone

  N/A

• Question 18: Turn on waffle baker. Turn on water to dipping wells.

  Done

  Undone

  N/A

• Question 19: Check Hubster screen is charged and ready, update any out of stock items to ensure 100% menu

  Done

  Undone

  N/A

• Question 20: Open doors and complete any set up to ensure store appears welcome to guests.

  Done

  Undone

  N/A

• Question 21: Set out Daily Personal goals kpi’s and cleaning tasks in the forum

  Done

  Undone

  N/A

Completion

• Prepared by

  Sign