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• Conducted on

  Date

• Prepared by

• Location
  Address

• Slow thaw in place

  Yes

  No

  N/A

• No running water/leaking faucets

  Yes

  No

  N/A

• Lights in coolers off when not in use

  Yes

  No

  N/A

• Equipment running according to business

  Yes

  No

  N/A

• Grills on 30 minutes before needed. Not just turned on as soon as the staff walks in

  Yes

  No

  N/A

• Fryers on an off during needed times

  Yes

  No

  N/A

• Pizza impinger on and off during needed times

  Yes

  No

  N/A

• Walk in doors and freezer doors shut. Working curtains

  Yes

  No

  N/A

Labor waste

• Accurate in and out times

  Yes

  No

  N/A

• Minimum staff during down time after lunch

  Yes

  No

  N/A

• Managers involved in labor control

  Yes

  No

  N/A

• In rally's expectations are set as to what time your prep will be done by

  Yes

  No

  N/A

• opener and split go back every hour to review progress on prep. When possible a manager drops back and sends a cook home to finish their prep

  Yes

  No

  N/A

Ordering/inventory and portion control

• Yes

  No

  N/A

• Accurate on-hands on order guides/prep sheets

  Yes

  No

  N/A

• Proper rotation(sauces, steaks, poultry

  Yes

  No

  N/A

• Line levels appropriate for business

  Yes

  No

  N/A

• Scales on the line

  Yes

  No

  N/A

• Proper amount of chemicals on hand

  Yes

  No

  N/A

• Fresh express utilized properly

  Yes

  No

  N/A

• Shelf life on prep items

  Yes

  No

  N/A

• Produce fresh and at a minimum

  Yes

  No

  N/A

• Breading station not over stocked and buttermilk/breader

  Yes

  No

  N/A

• Check for proper use of spatulas with dressings/prep items

  Yes

  No

  N/A

Fresh food behaviors

• Yes

  No

  N/A

• French fry behaviors; Proper amount dropped, portion tots and sweet fries

  Yes

  No

  N/A

• Proper amount of bacon cooked, out of window

  Yes

  No

  N/A

• Steam tables set correctly, not too hot (165 degrees), steam tables marked

  Yes

  No

  N/A

• Hot food holding @145 degrees; prime, brisket, pork, ribs fresh and levels appropriate for business

  Yes

  No

  N/A

• Bread levels appropriate for business

  Yes

  No

  N/A

• Seafood iced down and fresh

  Yes

  No

  N/A

• No sandbagging cut fruit and citrus squeezed

  Yes

  No

  N/A

• Using specials to alleviate waste, (brisket, quesadilla, prime sliders, etc)

  Yes

  No

  N/A

Inspect reports and look in trash

• Check pmix for the last week for sauce charges & soft beverage sales

  Yes

  No

  N/A

• Check trash for wasteful behaviors; straws, napkins, coasters, produce etc...

  Yes

  No

  N/A