Quality Inspection - duplicate

• Store Location and Date

• Store Location

• Conducted on

  Date

• Prepared by

• Opening Manager

• Mid manager

• Closing manager

French Bread

• Toaster: working condition/set slow/no blistering<br>

  Yes

  No

  N/A

• Properly scored & cut: 7" & 10"<br>

  Yes

  No

  N/A

• Proper storage: uncut bread covered

  Yes

  No

  N/A

Freezer Bread

• Cut/double bagged/dated correctly

  Yes

  No

  N/A

• Bread less than 30 days old (-5 pts)

• Add media

  Media

• Proper thawing procedures being followed<br>

  Yes

  No

  N/A

• Use in emergency only otherwise cut for croutons

  Yes

  No

  N/A

Beef Gravies/Beef Station

• Gravy heated properly on stovetop to 165*

  Yes

  No

  N/A

• Gravy temp: 155*-170*=-5 pts

• Add media

  Media

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

  Yes

  No

  N/A

• Gravy Temp: 155-170= 5 pts

• Add media

  Media

• Yes

  No

  N/A

• 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 (-5 pts)

• Add media

  Media

• All items made properly/dipped properly

  Yes

  No

  N/A

• Scales present/check weights periodically

  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 two hours

  Yes

  No

  N/A

Beef

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

• Procedures followed to fluff beef/no clumps/7# per container

  Yes

  No

  N/A

• Catering beef & gravy rotated when less than 5 day shelf life remain/use immediately (-5 pts)

• Frozen beef: pre-frozen beef only (not beef from catering), within shelf life (-5 pts)

• Add media

  Media

Italian Sausage

• 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

• Stored on line with oil/drippings & lid/stored in 1/3 pan<br>

  Yes

  No

  N/A

• Cooked but not grilled stored in cooler

  Yes

  No

  N/A

Sweet Peppers

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

  Yes

  No

  N/A

• Properly oiled & seasoned before roasting

  Yes

  No

  N/A

• Good carmelization on edges of peppers

  Yes

  No

  N/A

• Stored in black plastic pan in steam table<br><br>

  Yes

  No

  N/A

• Washed/de-seeded/cut 1 inch strips

  Yes

  No

  N/A

Meatballs

• Internal temperature 140* or greater

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Red sauce: recipe followed/not too thick<br>

  Yes

  No

  N/A

Pepper & Egg (Friday Only)

• Internal temperature 140* or greater

  Yes

  No

  N/A

• Peppers sautéed 15 min/edges lightly browned

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Cooked fresh at 10am,1pm,5pm, 8pm<br>

  Yes

  No

  N/A

Café Sandwich

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

  Yes

  No

  N/A

• Rustic bread: properly baked/less than 2 hrs old/stored in bin with perforated lid<br>

  Yes

  No

  N/A

• Wheat Bread: cut in half/ less than 2 hrs old/ stored in bin with perforated lid<br>

  Yes

  No

  N/A

• Bread: small amount of each 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 & mayo-covered/spreader

  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 hour shelf life/ dated/not over mixed/4oz scoop

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Pepperoncini peppers: stored in own juices

  Yes

  No

  N/A

• Tomato marinated-fresh/recipe followed/stocked

  Yes

  No

  N/A

• Italiano: stored in cooler/dated

  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

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

  Yes

  No

  N/A

• Station & cooler organized/temp 34*-41*<br>

  Yes

  No

  N/A

Panini

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

  Yes

  No

  N/A

• No paninis more than 36 hrs old (-5 pts)

• Add media

  Media

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

  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

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

  Yes

  No

  N/A

Soups/Chili

• 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 (-5 pts)

• Add media

  Media

Hotdogs

• Cooked to internal temp 160*-170*

  Yes

  No

  N/A

• 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

• Brioche Roll: separated to order/buttered and toasted correctly

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Condiments:41*/fresh/stocked/roatated

  Yes

  No

  N/A

• Relish: drained/room temp Pickles in juice

  Yes

  No

  N/A

• Sauerkraut: stored in original juice, 1/3 cup with holes, heated correctly in steamer

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Bacon stored at room temp

  Yes

  No

  N/A

• Small amount of fresh chips/not crushed<br>

  Yes

  No

  N/A

Salads

• Chopped/Mesculin/Spinach: crisp/not brown or wilted/ 1qt measuring cup

  Yes

  No

  N/A

• Romaine:Follow proper cutting procedures (1inch 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 Chix)

  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/Blueberries fresh (LTO)

  Yes

  No

  N/A

• Cobb Salad-made correctly<br>

  Yes

  No

  N/A

• Bacon: crispy/room temp/cut to order

  Yes

  No

  N/A

• Avocado: fresh/opened to order/cut properly/does not excide 21 day shelf life

  Yes

  No

  N/A

• Eggs: properly sliced to order, slicer clean

  Yes

  No

  N/A

• Portioning:stainless 1/4cup/1/2 cup and tablespoons

  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

• Chicken: temp 140*-150* only kept during peak business hours/setting set at 155* (-5 pts)

• Add media

  Media

• Chicken warm: shingled, rotated, cut properly to order, 60 min hold time

  Yes

  No

  N/A

• Dressings: 41*/proper 1.5oz ladle<br>

  Yes

  No

  N/A

• Honey mustard; 105*-115*. not proportioned for to-go salads

  Yes

  No

  N/A

• Buffalo sauce at room temp:1oz ladle

  Yes

  No

  N/A

• Dry items: stocked/rotated/fresh<br><br>

  Yes

  No

  N/A

• Focaccia: fresh/par stock followed/1/4 cut Rustic Bread cut to order

  Yes

  No

  N/A

• All menu items made correctly

  Yes

  No

  N/A

• Fruit salad: fresh/3oz spoodle with holes

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Broiler

• Buns:24 hrs shelf life/properly thawed/projections followed/one bag open 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

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

• Internal Temp Burger: 150*-160* (-5 pts)

• Internal Temp Chicken: 140*-150* (-5 pts)

• Internal Temp Salmon: 135*-145* (-5 pts)

• Add media

  Media

• Butter Roller roller: butter 1 in over 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 min

  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 <br>

  Yes

  No

  N/A

• Bacon: fresh/crispy/room temp

  Yes

  No

  N/A

• Avocado: fresh and opened to order/ dose not excide 21 day shelf life

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• American/Pepper Jack cheese: 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 two 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

• Balsamic Glaze bottle/clean<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

• Solo dough: properly rolled & docked, sparingly amount of cornmeal

  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

• Bacon room temp/cut 1/4 " pieces to order

  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

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

  Yes

  No

  N/A

Fry Station

• Fry oil: proper rotation/filtered/skimmed

  Yes

  No

  N/A

• Settings: 360*-4 min

  Yes

  No

  N/A

• Fries not completely thawed/cooked based on volume/proper amount of salt

  Yes

  No

  N/A

• Sliced potatoes: stored in water/not brown

  Yes

  No

  N/A

• Chips not cooked in basket/tossed often

  Yes

  No

  N/A

• Season chips immediately after cooking with Italian seasoning

  Yes

  No

  N/A

• Chips portioned when cooled and seasoned 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 and changed every 2 hours

  Yes

  No

  N/A

Desserts

• Proper display/appealing/recipes followed

  Yes

  No

  N/A

• Gelato: fresh, proper scoops, scrape sides

  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 (-5 pts)

• Add media

  Media

• Peppers & Bread: stocked/fresh

  Yes

  No

  N/A

Sanitation

• Test Strips available

  Yes

  No

  N/A

• Gloves/hats/uniforms<br>

  Yes

  No

  N/A

• Hand washing: soap/paper towels

  Yes

  No

  N/A

• No sign of insects/rodents<br>

  Yes

  No

  N/A

Beverages

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

  Yes

  No

  N/A

• CO2 pressure correct

  Yes

  No

  N/A

• Soda machine 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<br>

  Yes

  No

  N/A

Shakes

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

  Yes

  No

  N/A

• Chocolate syrup stocked/no build-up on pumps<br>

  Yes

  No

  N/A

• Strawberry sauce, whipped cream and cherries refrigerated 41* or less/stocked/fresh

  Yes

  No

  N/A

• Brownies: crumbled/no large chunks

  Yes

  No

  N/A

• LTO ingredients: following stated handling procedures and recipes

  Yes

  No

  N/A

• Shake machine: spindle clean/no build-up, machine whipped 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

Coolers

• Temp & 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

• Condensers 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

Backroom/Storage Area

• Dish area: clean/organized

  Yes

  No

  N/A

• Prep area: clean/swept/mopped

  Yes

  No

  N/A

• Deliveries: dated/rotated/organized

  Yes

  No

  N/A

Line Check

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

• Add media

  Media

Sign Off

• Inspector:

  Sign

• Manager on Duty:

  Sign