Report: BOH Changeover Audit

• Audit Title

• Store Location

• Prepared by

• Conducted on

  Date

Examine the preparedness of the CLOSING COOKS for business.

• Utilize the PM Grill AND Flat Cook Checklists for reference.

• THE 5 PM TEMPS ARE TAKEN

  Good

  Issue

• The PM Prep List is done.

  Good

  Issue

• EVERYTHING IS STOCKED.

• Panko has been made and bread crumbs are fresh.

  Yes

  No

• Grill shake, fry shake and brown sugar have been filled.

  Yes

  No

• Cold toppings.

  Yes

  No

• Hot toppings.

  Yes

  No

• Cheeses.

  Yes

  No

• Have all the pans been changed out?

  Yes

  No

• All meats, veggies, crab cake.

  Yes

  No

• All appetizers and salad ingredients.

  Yes

  No

• All buns and kettle chips.

  Yes

  No

• All regular and sweet potato fries, onion strings.

  Yes

  No

• Butter wheel.

  Yes

  No

• Wing station.

  Yes

  No

• All sauces.

  Yes

  No

• THE LINE IS CLEAN AND FULLY SET UP.

• Both fryers have been cleaned out.

  Yes

  No

• The grill and flat top have been cleaned.

  Yes

  No

• All cutting boards and utensils have been cleaned.

  Yes

  No

• DISH PIT IS CLEAN AND FULLY SET UP.

• Are the silverware and ramekin buckets full of soaking solution?

  Yes

  No

• Is the black bus tub set up?

  Yes

  No

• Is the ice catcher set up?

  Yes

  No

• Is the dish area clean and swept?

  Yes

  No

• Are all dishes put away?

  Yes

  No

• Are both mats down?

  Yes

  No

• Has the triple sinked been emptied and refilled?

  Yes

  No

• ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.

• Did the Deep Cleaning get done for today?

  Yes

  No

• How well did the cooks complete their changeover duties?

• Notes & Comments:

• My closing cooks are...

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• Notes& Comments:

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