Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Food Safety
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Associate is aware of the required 4-hour cleaning and sanitizing process for OWS area.
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Pizza Visual Aids are posted in or near the OWS area.
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Associate is aware of the required 4-hour high touch point cleaning process.
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Associate on 3rd shift is aware of the required DAILY cleaning and sanitizing process for OWS area at end of dinner period.
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Shared OWS unit is set up correctly when pizza is being prepared.
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Freezer (silver king) is set-up properly.
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Raw dough is properly stored in the walk-in freezer (bottom shelf).
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Associate is aware of what cross-contamination is.
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Associate removes gloves and washes hands after touching raw dough and/or uncooked fries.
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Associate is aware that the pizza dough is raw, and is aware of what steps to take if they accidentally touch the raw dough.
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Raw dough is frozen solid in silver king freezer.
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Color-coded equipment is being used properly.
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Associate is aware of why they need to use color-coded utensils.
Quality
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Baked pizza is cut into slices.
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Baked pizza is cut all the way through.
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Baked pizza cheese is properly distributed.
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Baked pizza toppings are properly distributed.
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Baked pizza marinara sauce coverage is acceptable.
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Baked pizza Garlic Parm sauce is properly distributed.
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Baked pizza packaging is correct (box folded correctly, right size box, etc.)
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Baked pizza color is acceptable.
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Pizza is accurate to order.
