Quality Inspection

• Store Location and Date

• Store Location

• Conducted on

  Date

• Prepared by

• Opening Manager

• Mid manager

• Closing manager

Coolers

• Temp and lighting 34◦-41◦

  Yes

  No

  N/A

• Condenser clean/free of ice

  Yes

  No

  N/A

• Deliveries: dated/rotated/organized

  Yes

  No

  N/A

• Food wrapped and dated/boxes closed

  Yes

  No

  N/A

• Proper sanitation practices followed

  Yes

  No

  N/A

Freezer

• Temp & lighting: 0◦-10◦

  Yes

  No

  N/A

• Condenser clean/free of ice

  Yes

  No

  N/A

• Deliveries: dated/rotated/organized

  Yes

  No

  N/A

• Food wrapped and dated/boxes closed

  Yes

  No

  N/A

Par Baked Bread

• Never placed in freezer

  Yes

  No

  N/A

• Properly dated/3 day shelf life (-5pts)

• Properly baked and cooled for 15 minutes before cutting

  Yes

  No

  N/A

• Properly stored

  Yes

  No

  N/A

• Use in the evening (8-close), otherwise cut for croutons

  Yes

  No

  N/A

French Bread

• Proper storage: uncut bread covered

  Yes

  No

  N/A

• Toaster: working condition/set slow/no blistering

  Yes

  No

  N/A

• Properly scored & cut" 7" & 10"

  Yes

  No

  N/A

Beef Gravies/Beef Station

• Gravy heated properly on stovetop to 165◦

  Yes

  No

  N/A

• Gravy temp: 155◦-170◦=-5pts

• Media

• Dipping gravy: 155◦-175◦ Stored in black plastic (do not combine gravies)

  Yes

  No

  N/A

• Gravy Temp: 155◦-170◦=-5pts

• Add media

  Media

• 1oz. ladle in place/Changed every 7# of beef

  Yes

  No

  N/A

• Proper amount of beef in pan: based on volume

  Yes

  No

  N/A

• 3/30 rule enforced and recorded (-5pts)

• Add media

  Media

• Fast Five procedures followed

  Yes

  No

  N/A

• Gluten Free procedures followed

• All items made properly/dipped properly

  Yes

  No

  N/A

• Cheese on ice/Giardiniera stocked/fresh/covered in oil/2oz spoodle

  Yes

  No

  N/A

• Station clean/organized

  Yes

  No

  N/A

• Red sanitation bucket with towels/water clean & changed every 2 hours

  Yes

  No

  N/A

Beef

• Procedures followed to fluff beef/no clumps/7# per container (minimum 3)

  Yes

  No

  N/A

• Minimum 5 day shelf life remain before expiration date on package (-5pts)

Italian Sausage

• Store on line with oil/drippings & lid/stored in 1/3 pan

  Yes

  No

  N/A

• Sautéed onions: 3 hr hold/cooked properly/nice caramel color

  Yes

  No

  N/A

• Cooked but not grilled/stored in cooler

  Yes

  No

  N/A

• Internal temperature 140◦ or greater

  Yes

  No

  N/A

• Properly baked in oven: 15 min at 400◦

  Yes

  No

  N/A

• Properly grilled on char grill/not burnt

  Yes

  No

  N/A

Sweet Peppers

• Properly oiled & seasoned before roasting

  Yes

  No

  N/A

• Good caramelization on edges of peppers

  Yes

  No

  N/A

• Stored in black plastic pan in steam table

  Yes

  No

  N/A

• Washed/de-seeded/cut in 1 inch strips

  Yes

  No

  N/A

• Stored in tub with lid/dated/2 day shelf life

  Yes

  No

  N/A

Meatballs

• Red sauce: recipe followed/not too thick

  Yes

  No

  N/A

• Internal temperature 140◦ or greater

  Yes

  No

  N/A

• Cooked in oven/stored in metal pan with lid/30 max per person

  Yes

  No

  N/A

Pepper & Egg (Friday Only)

• Peppers sautéed 15 min/edges lightly browned

  Yes

  No

  N/A

• Eggs folded-not scrambled/recipe followed/stored in black plastic pan

  Yes

  No

  N/A

• Cooked fresh at 10am, 1pm, 5pm & 8pm

  Yes

  No

  N/A

• Internal temperature 140◦ or greater

  Yes

  No

  N/A

Catering

• Beef/quarts/gallons: stocked & faced

  Yes

  No

  N/A

• Beef/gravies: minimum 5 days shelf life remain before expiration date (-5pts)

• Beef temperature in display max 41◦

• Potato Salad: properly dated/ 3 day shelf life (-5pts)

• 14 oz. Tortellini Salad: properly dated/ 3 day shelf life (-5pts)

• Sweet Peppers/Hot Peppers/Bread: properly stocked and packaged

  Yes

  No

  N/A

• Red sanitation bucket with towels/water clean & changed every 2 hours

  Yes

  No

  N/A

• Wheat bread: cut in half/less than 2 hours old/stored in bin with perforated lid

  Yes

  No

  N/A

• Sliced Multi Grain bread: less than 2 hours old/stored in bin with perforated lid

  Yes

  No

  N/A

• Bread: small amount pulled out at a time/kept in original package that is closed at the end to prevent drying out

  Yes

  No

  N/A

• Whole grain mustard fresh/spreader

  Yes

  No

  N/A

• Mayo squeeze bottle full/clean (minimum 1 back up)

  Yes

  No

  N/A

• All condiments: proper par stocks/fresh/min 41◦

  Yes

  No

  N/A

• Fresh mozzarella: kept in original package/one package open and stored in rail at a time

  Yes

  No

  N/A

• Tuna: 48 hr shelf life/dated/not over mixed/4oz scoop (not stored in container)

  Yes

  No

  N/A

• Chicken: sliced thickness of nickel (3oz), whole slices not crumbled, portioned by folding slices with no exposed ends (not rolled)

  Yes

  No

  N/A

• Cucumbers: completely peeled, stored in water/sliced properly to order

  Yes

  No

  N/A

• Banana peppers: stored in own juices

  Yes

  No

  N/A

• Tomato marinated-fresh/recipe followed/stocked

  Yes

  No

  N/A

• Italiano: stored in cooler/dated/properly wrapped/not exposed to air

  Yes

  No

  N/A

• Balsamic glaze & dressing-squeeze bottle clean/full/refrigerated

  Yes

  No

  N/A

• All menu items made correctly

  Yes

  No

  N/A

• Gluten Free procedures followed

• Turkey: portioned to .21#, properly wrapped, layed flat, end not exposed to air

  Yes

  No

  N/A

• Station & cooler organized/temp 34◦-41◦

  Yes

  No

  N/A

• LTO ingredient: proper procedures being followed

  Yes

  No

  N/A

• Grill: temp set at 7/timer 4min/unit in proper working condition

  Yes

  No

  N/A

• No Panini's more than 36 hrs old (-5pts)

• Bacon properly cooked/stored/36 hr shelf life/room temp

  Yes

  No

  N/A

• Bacon layered with wax paper

  Yes

  No

  N/A

• Ingredients: proper specs/ingredients end to end coverage

  Yes

  No

  N/A

• Portobello: properly cleaned, marinated, cut 1/4 inch and grilled

  Yes

  No

  N/A

• LTO ingredients: proper procedures being followed

  Yes

  No

  N/A

• Gluten Free procedures followed

• Station & cooler: organized/temp 34◦-41◦

  Yes

  No

  N/A

• Temp 160◦-170◦/properly heated on stove

  Yes

  No

  N/A

• Quality: texture/mix ingredients/fresh

  Yes

  No

  N/A

• Pasta/cheese/onion: fresh on ice

  Yes

  No

  N/A

• Soups portioned correctly

  Yes

  No

  N/A

• Left over soups heated to a boil

  Yes

  No

  N/A

• All soups kept frozen at all times (-5pts)

Hotdogs

• Hold time 60 min/no blistering

  Yes

  No

  N/A

• Projections followed based on time period

  Yes

  No

  N/A

• Bun Poppy: properly steamed

  Yes

  No

  N/A

• Ketchup/mustard/BBQ bottles: room temp/clean

  Yes

  No

  N/A

• Condiments: 41◦/fresh/stocked/rotated

  Yes

  No

  N/A

• Relish: drained/room temp/pickles in juice

  Yes

  No

  N/A

• Bun steam set properly

  Yes

  No

  N/A

• Cooked to internal temperature 160◦170◦

  Yes

  No

  N/A

Broiler

• No extra items cooked on broiler (-5pts)

• Internal temp burger: 150◦-160◦ (-5pts)

• Internal temp chicken: 140◦-150◦ (-5pts)

• Internal temp salmon: 135◦-145◦ (-5pts)

• Butter roller: butter in 1 oven roller/changed daily/container clean

  Yes

  No

  N/A

• Salt/Pepper: 3 pts salt/1 pt pepper/clear shaker/mixed

  Yes

  No

  N/A

• Breaded chicken: cooked from thawed for 3 minutes

  Yes

  No

  N/A

• Chicken breast: large breast separated for sandwiches/smaller for salads and slicing

  Yes

  No

  N/A

• Condiments: 41◦/fresh/stocked/rotated/mayo in squeeze bottle/clean on backup

  Yes

  No

  N/A

• Bacon: fresh/crispy/room temp/layered with wax paper

  Yes

  No

  N/A

• Avocado: fresh/not brown/cut in 1/3 to order/covered in 10X14

  Yes

  No

  N/A

• Romaine: follow proper cutting procedures/not brown or wet

  Yes

  No

  N/A

• Proper cheese melting procedures followed/DO NOT use plate

  Yes

  No

  N/A

• American/Pepper/Blue cheese/Havarti/Provolone: stocked/edges not hard

  Yes

  No

  N/A

• Crispy jalapenos: room temp/ 1/4 cup

  Yes

  No

  N/A

• Buffalo sauce: 1oz. ladle/mixing bowl & tong

  Yes

  No

  N/A

• All menu items made correctly

  Yes

  No

  N/A

• Station & cooler: organized/temp 34◦-41◦

  Yes

  No

  N/A

• Red sanitation buckets with towels/water clean and changed every 2 hours

  Yes

  No

  N/A

• Expo heating lamps working properly with correct heating bulbs

  Yes

  No

  N/A

• Buns: 24 hrs shelf life/properly thawed/projections followed/one bag at a time

  Yes

  No

  N/A

• Toaster contact: set properly/Teflon sheet clean and is proper working condition

  Yes

  No

  N/A

• Bun toasting: buttered properly/golden brown color

  Yes

  No

  N/A

• Nieco Broiler: working properly/posted speeds

  Yes

  No

  N/A

• Salmon: properly thawed shingled in pan with drain insert/properly seasoned/2 day shelf life/dated

  Yes

  No

  N/A

• Chopped/Mesculin/Spinach: crisp/not brown or witted/1 quart measuring cup/black soup cup

  Yes

  No

  N/A

• Romaine: follow proper cutting procedures (1 inch width) Not brown or wet/36 hr shelf life

  Yes

  No

  N/A

• Side salad: dressing mixed into all dine-in salads-not poured on top (except crispy chicken)

  Yes

  No

  N/A

• All dine in salads with dressing on the side must be tossed

  Yes

  No

  N/A

• Spinach portioned correctly: lightly packed (LTO)

  Yes

  No

  N/A

• Strawberries: fresh/cut properly(LTO)

  Yes

  No

  N/A

• Cobb salad made correclty

  Yes

  No

  N/A

• Bacon: crispy/room temp 1/4 cup portion (cobb & chopped)

  Yes

  No

  N/A

• Avocado: fresh/cut in 1/3 to order, (1/2X1/2)(unused stored in Panini bag)

  Yes

  No

  N/A

• Eggs: properly sliced to order, slicer clean

  Yes

  No

  N/A

• Portioning: stainless 1/4 cup, 1/2 cup and tbsp's

  Yes

  No

  N/A

• Veggies & cheese: 41◦/fresh/properly cut

  Yes

  No

  N/A

• Pasta: not over cooked/dated 3 day shelf life

  Yes

  No

  N/A

• Apples: quartered properly/not peeled/sliced to order/kept in lemon water

  Yes

  No

  N/A

• Tortellini Salad: recipe followed/3 day shelf life/1 cup measured/dated

  Yes

  No

  N/A

• Potato Salad: fresh/not stored in original container/dated

  Yes

  No

  N/A

• Chicken properly grilled/stored/cooled in cooler

  Yes

  No

  N/A

• chicken is fresh/cut in 1/2X1/2

  Yes

  No

  N/A

• Whole breast (4oz.)/cut to order

  Yes

  No

  N/A

• Chicken sliced 3/16

  Yes

  No

  N/A

• Dressings:41◦/proper 1oz. ladle

  Yes

  No

  N/A

• Honey mustard: 105◦-115◦/not portioned for to-go salads

  Yes

  No

  N/A

• Buffalo sauce at room temp/1 oz. ladle

  Yes

  No

  N/A

• Dry items: stocked/rotated/fresh

  Yes

  No

  N/A

• Focaccia: fresh/par stock followed/Wheat bread cut to order (1/2 of a 5" pc)

  Yes

  No

  N/A

• All menu items made correctly

  Yes

  No

  N/A

• Fruit salad: fresh/3 oz. spoodle with holes

  Yes

  No

  N/A

• Red sanitation bucket with towels/water clean & changed every 2 hours

  Yes

  No

  N/A

Pizza

• Chicken cut 1/8 " strips: .17 portion wrapped correctly

  Yes

  No

  N/A

• Dough bulk portions: solo 7oz/focaccia 21oz

  Yes

  No

  N/A

• Dough balled: no flour in dough bin, properly cooled down/ 72 hr shelf life/date posted

  Yes

  No

  N/A

• Oven: proper setting posted

  Yes

  No

  N/A

• Pizza Peels 11" clean of build-up, presentable<br>

  Yes

  No

  N/A

• Dough Containers: clean inside and out

  Yes

  No

  N/A

• Pan Foccacia on line clean of oil and flour

  Yes

  No

  N/A

• Butter melted in clean container<br>

  Yes

  No

  N/A

• Basil: fresh on ice not black

  Yes

  No

  N/A

• Ranch in squeeze bottle/clean/kept in cooler or ice<br>

  Yes

  No

  N/A

• Buffalo: room temp/ 1.5oz ladle/stocked

  Yes

  No

  N/A

• Solo dough: room temp before rolling

  Yes

  No

  N/A

• Proper procedures followed/pizza thursdays

  Yes

  No

  N/A

• 2 hr max shelf life on rolled dough/times posted (-5 pts)

• Solo dough fully proofed before using (-5 pts)

• Add media

  Media

• Kids pizza: dough cut using 7 inch ring/proper amount of ingredients<br>

  Yes

  No

  N/A

• Foccacia: properly panned/proofed until doubled in size

  Yes

  No

  N/A

• Foccacia: scored into 10 pcs/lightly seasoned/cooked on solo belt

  Yes

  No

  N/A

• Focaccia: buttered immediately/kept covered

  Yes

  No

  N/A

• Foccacia: 60min hold time/ expiration time posted

  Yes

  No

  N/A

• Pizza sauce: 2 day shelf life/ recipe followed. seasonings and oil mixed properly/2oz ladle

  Yes

  No

  N/A

• Sausage: blue #10 scoop/temp 41*

  Yes

  No

  N/A

• All menu items made correctly

  Yes

  No

  N/A

• Station & cooler: organized/temp 34*-41*

  Yes

  No

  N/A

• Toppings: proper utensils/fresh/ temp 41*

  Yes

  No

  N/A

• Gluten Free procedures followed

• Red sanitation buckets with towels/water clean & change every 2 hrs

  Yes

  No

  N/A

• Fry oil: proper rotation (5-7 day cycles depending on volume)

  Yes

  No

  N/A

• Settings: 360◦-4 min/timer set to 10 min for holding station and utilized

  Yes

  No

  N/A

• Fries not completely thawed/1 box max at room temp/stored in freezer if possible

  Yes

  No

  N/A

• Fries cooked based on volume during peak meal periods (11am-2pm & 5pm-8pm)

  Yes

  No

  N/A

• Fries made to order between 2pm-5pm & 8pm-close

  Yes

  No

  N/A

• Fries NOT pre-portioned in fry scoop under the heat lamp

  Yes

  No

  N/A

• Fries portioned on the left/dumped on the right

  Yes

  No

  N/A

• Fresh fries should not be mixed with older fries

  Yes

  No

  N/A

• Fryers filtered/skimmed, pre-lunch/pre-dinner

  Yes

  No

  N/A

• Salt: proper container used when salting/proper amount of salt using dispenser (3 per basket/2 per 1/2 basket)

  Yes

  No

  N/A

• Sliced potatoes: stored in water/not brown

  Yes

  No

  N/A

• Chips not cooked in basket/tossed often/seasoned immediately after

  Yes

  No

  N/A

• Chips portioned when cooled and seasoning with Romano cheese right before service

  Yes

  No

  N/A

• Chips cooked fresh throughout the day/especially between meal periods

  Yes

  No

  N/A

• Heat lamps and warmers working properly

  Yes

  No

  N/A

• Cheese sauce: 140◦-150◦

  Yes

  No

  N/A

• Chicken tenders: minimal amount cooked ahead during peak periods

  Yes

  No

  N/A

• Station clean/organized/red sanitation bucket clean & changed every 2 hours

  Yes

  No

  N/A

Desserts

• Proper display/appealing/recipes followed

  Yes

  No

  N/A

Shakes

• Brownies: crumbled/ no large chunks

  Yes

  No

  N/A

• LTO ingredients: followed stated handling procedures and recipes

  Yes

  No

  N/A

• Shake machine: spindle clean/no build-up/machine wiped down/new gaskets kit installed/machine not dripping

  Yes

  No

  N/A

• Sanitizer towel & bucket: in place/towel & water changed as needed

  Yes

  No

  N/A

• Soft serve mix: filled to proper levels/proper consistency/minimum temp 26◦

  Yes

  No

  N/A

• Using proper portioning utensils

  Yes

  No

  N/A

• Chocolate syrup stocked/no build-up on pumps

  Yes

  No

  N/A

• Strawberry sauce, whipped cream & cherries refrigerated 41◦ or less/stocked/fresh

  Yes

  No

  N/A

Beverage

• Clean glassware (wine glasses, mugs, etc.)

  Yes

  No

  N/A

• Beer/wine in stock

  Yes

  No

  N/A

• BIB changed/working properly/area cleaned from spilled syrup

  Yes

  No

  N/A

• Soda ma chine calibrated/brix cup available

  Yes

  No

  N/A

• Milk: expiration dates verified

  Yes

  No

  N/A

• Tea fresh brewed/procedures followed/fresh/2 flavors available

  Yes

  No

  N/A

• Beer/wine rotated

  Yes

  No

  N/A

Line Check

• Completed/accurate: (-10pts if not completed)

Sign-off

• Conducted by:

  Sign

• Manager on Duty:

  Sign