ROE - 4 pointers - duplicate

• STORE NAME/LOCATION #

• TIME OF DAY/DAY OF WEEK

• DAY OF MONTH CONDUCTED

  Date

• AUDIT PREPARED BY

• MANAGER/SUPERVISOR ON DUTY FOH

  Select DAVID OWENS MARIO SMITH BRANDON YOUNG MICHAEL GERTH BLAIR ADKINS COLTON TIMBERLAKE BRETT HILL JOSH GUY BRANDON WILLIAMS JEFF ANDERSON KYLE KLOVENSKY ANDREW BAILEY

  • DAVID OWENS
  • MARIO SMITH
  • BRANDON YOUNG
  • MICHAEL GERTH
  • BLAIR ADKINS
  • COLTON TIMBERLAKE
  • BRETT HILL
  • JOSH GUY
  • BRANDON WILLIAMS
  • JEFF ANDERSON
  • KYLE KLOVENSKY
  • ANDREW BAILEY

• MANAGER/SUPERVISOR ON DUTY BOH

  Select MIGUEL DELEON RUBEN PUEBLA RIGO MARTINEZ ANNA CHAVEZ MARIO CHAVEZ ROY SAGREDO GINA HERNANDEZ CARLOS MARIO TORRES NACHO OSCAR

  • MIGUEL DELEON
  • RUBEN PUEBLA
  • RIGO MARTINEZ
  • ANNA CHAVEZ
  • MARIO CHAVEZ
  • ROY SAGREDO
  • GINA HERNANDEZ
  • CARLOS
  • MARIO TORRES
  • NACHO
  • OSCAR

PRODUCT

COOKING & HOLDING PRODUCTS: COOKING CHICKEN

• ARE FILETS LOADED WITH YELLOW GLOVED HANDS OR WITH YELLOW HANDLED TONGS?

  Yes

  No

  N/A

• ARE RAW CHICKEN UTENSILS AND PANS HANDLED CORRECTLY AND REMOVED FROM BOARDS COOKING AREA AFTER CHICKEN IS LOADED?

  Yes

  No

  N/A

• IS BASKET HANDLE PROTECTED FROM CONTAMINATION WHEN NOT IN USE?

  Yes

  No

  N/A

• ARE PRESSURE FRYER SHELF AND OTHER CONTAMINATED SURFACES WIPED WITH CLEAN, DAMP, SANITIZED TOWEL AFTER COOKING CYCLE IS STARTED?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED FILET 165F WHEN REMOVED FROM OIL? (TEST 1 FILET).

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED SPICY FILET 165F WHEN REMOVED FROM OIL? (TEST 1 SPICY FILET).

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED NUGGET 165F WHEN REMOVED FROM OIL? (TEST 1 NUGGET).

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED STRIP 165F WHEN REMOVED FROM OIL? (TEST 1 STRIP).

  Yes

  No

  N/A

COOKING CHAR GRILL CHICKEN

• ARE FILETS LOADED WITH YELLOW GLOVES OR YELLOW HANDLED TONGS?

  Yes

  No

  N/A

• IS YELLOW TRAY ( AND TONGS, IF USED) HANDLED CORRECTLY AND REMOVED FROM BOARDS COOKING AREA AFTER CHICKEN IS LOADED?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: PROCESS FLOW ASSESSMENT: HOLDING CFA CHICKEN AND SANDWICHES

• IS INTERNAL PRODUCT TEMPERATURE OF CFA CHICKEN FILET FROM THE CHICKEN WARMING STATION 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING SPICY CHICKEN AND SANDWICHES (CURRENT STATE ASSESSMENT)

• IS INTERNAL PRODUCT TEMPERATURE OF SPICY CHICKEN IN THE CHICKEN WARMING STATION 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING STRIPS (PROCESS FLOW ASSESSMENT)

• IS INTERNAL PRODUCT TEMPERATURE OF UNASSEMBLED STRIPS IN CHICKEN WARMING STATION 140F OR HIGHER? (TEST 2 STRIPS).

  Yes

  No

  N/A

HOT ENTREES: CFA SANDWICH - FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF CFA CHICKEN FILET 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

HOT ENTREES: NUGGETS - FINISHED PRODUCT

• IS TEMPERATURE OF NUGGETS 140F OR HIGHER? (TEST 2 NUGGETS).

  Yes

  No

  N/A

HOT ENTREES: STRIPS - FINISHED PRODUCT

• IS INTERNAL STRIP TEMPERATURE 140F OR HIGHER? (TEST 2 STRIPS).

  Yes

  No

  N/A

GRILLED CHICKEN -FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF GRILLED FILET 140? ( Test 1 filet).

  Yes

  No

  N/A

HOT ENTREES: SPICY SANDWICH - FINISHED PRODUCT

• IS INTERNAL TEMPERATURE OF SPICY CHICKEN 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

HOT ENTREES: GRILLED NUGGETS - FINISHED PRODUCTS

• IS INTERNAL PRODUCT TEMPERATURE OF GRILLED NUGGETS 140F OR HIGHER? (TEST 2 NUGGETS).

  Yes

  No

  N/A

COLD ENTREES: MARKET SALAD - FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF GRILLED CHICKEN SLICES ON SALAD 40F OR LOWER? (TEST 2 SLICES OF CHICKEN ON 1 SALAD).

  Yes

  No

  N/A

COLD ENTREES: COOL WRAP - FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF CHICKEN IN WRAP 40F OR LOWER? (TEST 2 SLICES OF CHICKEN IN 1 WRAP).

  Yes

  No

  N/A

BEVERAGES: CARBONATED BEVERAGES - FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF COCA-COLA 40F OR LOWER? (TEST 1 COCA-COLA FROM EACH DRINK TOWER).

  Yes

  No

  N/A

CHICKEN SALAD

• IS INTERNAL PRODUCT TEMPERATURE OF MEDIUM CHICKEN SALAD 40*F or lower?

  Yes

  No

  N/A

SERVICE

APPEARANCE: APPEARANCE

• ARE ALL MALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY (IF ANY) WORN IN GOOD TASTE, ACCORDING TO APPEARANCE REQUIREMENTS?

  Yes

  No

  N/A

• Are all female team members well groomed and is jewelry(if any) worn in good taste, according to requirements?

  Yes

  No

  N/A

CUSTOMER ENVIRONMENT

Dining room

• Does solution in sanitizer bucket used for dining room area have chlorine levels of 50-100ppm?( record concentration ).

  Yes

  No

  N/A

PRODUCTION ENVIRONMENT

VEGETABLE SINK

• Is vegetable sink clean?

  Yes

  No

  N/A

KITCHEN: BREADING TABLE?REFRIGERATED BREADING TABLE

• ARE YELLOW GLOVES, SIFTER AND WIRE BASKET (FOR NUGGETS AND STIRPS) AVAILABLE AT BREADING TABLE?

  Yes

  No

  N/A

• ARE YELLOW GLOVES, SIFTER AND WIRE BASKETS IN GOOD CONDITION?

  Yes

  No

  N/A

KITCHEN: HAND WASHING STATION

• Is hand washing sink clean and soap dispenser/sanitizer labeled appropriately.

  Yes

  No

  N/A

BOARDS: PRESSURE FRYERS

• ARE EXTERNAL SURFACES (INCLUDING LID, SPINDLE AND BODY) OF EACHHP PRESSURE FRYER CLEAN?

  Yes

  No

  N/A