Utilize the PM Grill AND Flat Cook Checklists for reference.
THE 5 PM TEMPS ARE TAKEN
The PM Prep List is done.
EVERYTHING IS STOCKED.
Panko has been made and bread crumbs are fresh.
Grill shake, fry shake and brown sugar have been filled.
Have all the pans been changed out?
All meats, veggies, crab cake.
All appetizers and salad ingredients.
All buns and kettle chips.
All regular and sweet potato fries, onion strings.
THE LINE IS CLEAN AND FULLY SET UP.
Both fryers have been cleaned out.
The grill and flat top have been cleaned.
All cutting boards and utensils have been cleaned.
DISH PIT IS CLEAN AND FULLY SET UP.
Are the silverware and ramekin buckets full of soaking solution?
Is the black bus tub set up?
Is the ice catcher set up?
Is the dish area clean and swept?
Are all dishes put away?
Are both mats down?
Has the triple sinked been emptied and refilled?
ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.
Did the Deep Cleaning get done for today?
Notes & Comments:
My closing cooks are...