Supervisor Check List (During Service)

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FOH

Hand washing is taking place at the appropriate times Note: Hand washing is mandatory to take place after showtime and through-out entire shift
Sani-Bucket is set up in the Wait Station with an available rag Note: Sanitizer to be tested and replaced every two hours
Ready-to-use fruit in wait station is fully submerged in ice
Each product has a separate scoop available for use Note: The use of the same scoop in multiple products increases the risk of cross contamination
An ice scoop is available and in use with an appropriate holding container
Associate drinks are only found in assigned designated drink area Note: All drinks must have a lid with the associates name written clearly on the side of the cup. 1 drink per associate. All drinks to be thrown away at the end of the shift
Products are not found left out on counter Note: Products are to be immediately placed back in cooler after use with appropriate/complete label
All staff are in full uniform in accordance with uniform policy Uniform Includes: Hair Nets, Non-Slip Shoes, Tie, Apron, Name Badge
PPE's are in use when needed

Temps for meal have been filled out before, during and at end of meal period
Cut glove is being utilized when needed
Vinyl gloves are being worn when touching Ready-to-Eat foods Note: Gloves are to be changed out frequently
Food is not being put in the line more than 30 mins prior to the start of service Note: Steam Table cannot be used to heat food or as part of the cooking process
Staff is in full uniform in accordance to uniform policy Uniform Includes: Hair Nets, Name Badge, Non-Slip Shoes, Black shirt/chef's coat
Trash cans have lids on them at all times Note: Trash cans cannot be found in production area
No personal items found in kitchen
Sani-Bucket set up with available rag Note: Sanitizer to be tested/changed every two hours
Temps for coolers and dishroom have been completed
PPE's are in use when needed