Title Page
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Site conducted
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Conducted on
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Prepared by
LINE CHECK
DISH AREA
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Glass racks in place at drop off area
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Dish machine has soap and rinse aid?
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Trash containers set up
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Silverware pre-soak set-up
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Pre-soak – maria dish
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Clear at 10:45 and 4:00
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Parking lot picked up
PIZZA STATION
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Pizza dough – properly proofed
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Pizza sauce pump – working properly, correct speed
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Pizza oven – proper temperature, track speed set at 3 ½ minutes
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Pizza cheese – grated properly (long strands)
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Pizza toppings – fresh and properly prepared
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Potato skins – made correctly and today’s date
SALAD DESSERT AREA
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Salad mix/Romaine, twice a day, proper rotation, good color mix, dry,
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COLD bowls, portioning tools
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Desserts – pre plated and wrapped prior to the shift, day dot
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Potato salad - 35 – 40 degrees, mixed properly
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Roasted tomatoes – dried, but not burned
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Croutons - light brown, not dry & hard, not soft
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Caesar salad inspect – quiz cook on proper way to make a Caesar salad. (In order) 1 1/2 ounce ladle of Caesar dressing, croutons, romaine, 1 red spoonful of Asiago cheese
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Salad topping fresh
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FRY STATION
FRY STATION
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Cod - day dots, ice bags on top, smell to check for spoilage
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Chicken tenders – cook 1 test tender – pan changed, ice bags on top
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Onion rings - check thickness, fresh, firm, dated, (cut approx ¼”)
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Tortilla chips - fried to crisp, 1 shift shelf life
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Oriental noodles - CUT THIN, fried crisp NOT brown, 1 shift shelf life
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Filter fry oil 2 times daily – 350 degrees, correct fry times programmed
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Wings – breaded or seasoned properly
WINDOW
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Red sauce – 165 degrees
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Meat sauce – 165 degrees, correct amount of meat added
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Beer cheese – creamy, not burnt
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Wing sauces – correct amount
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Braised spinach – 4 oz potion
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Broccoli – 4-oz (wt.) portion, #100 scoop Broccoli Butter
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Mashed potatoes – portion with large kitchen spoon, fresh, 165 degrees, no brown, not pasty
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Chilli-165 degrees
GRIDDLE SECTION
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Hamburgers - red in color – 35-40 degrees, today’s burger
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Bacon-taste the bacon, crispy, not soggy, layered with paper between layers
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Chicken – 35-40 degrees, pans changed, use tongs
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Steaks - check dates, open one package at a time, use oldest first – 35-40 degrees
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Cod - ice bag on top, not sitting in water – 35-40 degrees – pan changed out
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Buns - stored properly not crushed, open one package at a time untie bag, DON'T RIP open
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Griddle Top clean
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Sliced chicken for sandwiches – properly cooked, not dried out, correct portion size
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Pastrami and corn beef – sliced properly, correct portion size
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Sandwich and burger toppings – fresh, proper amount
EXPO STATION
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Beer cheese for broccoli – hot, not burnt
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Bio-therm
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Hot pads for iron skillets – available, clean
TEMP LOG
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WALK-IN
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FREEZER
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SALAD RAIL
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Manager Sign Off::
