Title Page
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Conducted on
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Prepared by
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Location
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Retrofit Installation Checklist
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Please look at the "NO" answers for clarity of what your are looking for when answering the questions.
Installation
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Equipment is clean
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Exterior is dirty
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Top plates are dirty
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Bottom Plates are dirty
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Timer bars are ready to be retrofitted
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Timer bars are not working
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Timer bars are not programmable
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Temperature boards are ready to be retrofitted
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Temperature boards are not functional
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Temperature boards are not programmable
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Retrofit Racks are correctly installed
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Restaurant has the long stem probe and can demonstrate how to use it
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The restaurant does not have a thermometer probe
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The restaurant PIC or team member cannot demonstrate how to use it
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All temperatures are set correctly
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UHC/PHC at Fryer - Top set at 270 degrees +/- 10 degrees - (enter temperatures below)
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#1
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#2
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#3
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#4
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UHC/PHC at Fryer - Bottom set at 185 degrees +/- 10 degrees (enter temperatures below)
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#1
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#2
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#3
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#4
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UHC/PHC at Grill - Top set at 270 degrees +/- 10 degrees (enter temperatures below)
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#1
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#2
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#3
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#4
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UHC/PHC at Grill - Bottom set at 185 degrees +/- 10 degrees (enter temperatures below)
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#1
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#2
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#3
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#4
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Metal covers are set up correctly and the proper pans are used
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Fry products have metal covers?
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Fry products are not in shallow pans with proper racks/screens/or baskets
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Grill products do not have metal covers?
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Grill products are not in 2.5" deep pans
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Job aids are posted
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The fryer cook/stage times job-aid is not posted
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The flat Grill cook/stage times job-aid is not posted
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The clamshell Grill cook/stage times job-aid is not posted
Programming
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All product names, times, and dayparts are programed correctly in the fryer UHC
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Product names are not programmed correctly
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Holding times are not programmed correctly
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Dayparts are not programmed correctly
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All product names, times, and dayparts are programmed correctly in the grill UHC/PHC.
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Product names are not programmed correctly
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Holding times are not programmed correctly
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Dayparts are not programmed correctly
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Built-to charts are updated in BOH
Jenius Training
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Restaurant back of house employees and team leaders have completed the Build-to course in Jenius
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All Team Leaders have not been trained
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All Grill employees have not been trained
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All Fryer employees have not been trained
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All Assembly employees have not been trained
Employee Knowledge and Behaviors Observation
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PIC has a 2nd copy of current built-to charts in the front to easily communicate and provide real time updates (recommended)
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PIC is communicating with the BOH team on any adjustments needed to the build-to charts
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Pre-cooking/staging/build-to is in place and used correctly including posting, adjusting, using build-to charts, and discarding expired product
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Build-to charts do not reflect the retrofit changes have been adjusted in the BOH
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Build-to charts are not posted, don't show correct day or daypart for current time of day
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Build-to charts not adequately adjusted by PIC (if applicable)
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Team members are not following the build-to amounts and products don't reasonably match the holding cabinets
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Product is not discarded once expired
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PIC - Can correctly explain and execute pre-cooking, staging, and "stop and drop"
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PIC cannot explain cooking to hold
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PIC cannot explain cooking to replace
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PIC does know their "zeros" and cannot explain "stop and drop"
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PIC is not communicating to the BOH team "stop and drop"
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PIC does know how to change the daypart in the time bar
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Grill TM - Can correctly explain and execute pre-cooking, staging, and "stop and drop"
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Grill TM doesn't know how to explain how use to the build-to chart, when and how much product to drop
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Grill TM cannot explain cooking to hold
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Grill TM cannot explain cooking to replace
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Grill TM does not use "Stop and Drop" for "0" quantity items on build-to chart and not dropped within 30 seconds
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Grill TM does not know how to change the daypart in the time bar
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Fryer TM - Can correctly explain and execute pre-cooking, staging, and "stop and drop"
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Fryer TM doesn't know how to explain how to use the build-to chart, when and how much product to drop
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Fryer TM cannot explain cooking to hold
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Fryer TM cannot explain cooking to replace
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Fryer TM does not use "Stop and Drop" for "0" quantity items on build-to chart and not dropped within 30 seconds
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Fryer TM does not know how to change the daypart in the time bar
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Assembly TM - Can correctly explain and execute pre-cooking, staging, and "stop and drop"
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Assembly TM knows how to explain how to use the build-to chart, when and how much product to drop
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Assembly TM cannot explain cooking to hold
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Assembly TM cannot explain cooking to replace
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Assembly does not use "Stop and Drop" for "0" quantity items on build-to chart and not dropped within 30 seconds
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Guest Service person knows the zeros and calls out "stop and drop"
Sign Off
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Name and Signature
