TEAM LEADER CERT CHECK

• JIB Number

• TL Name

• Conducted on

  Date

• Prepared by

Start

• TL knows what are the first 4 things to do right after arriving to the store

  Yes

  No

  N/A

• TL conducted a walk thru Outside the store (parking lot, drive way and dump area) indicating all things they need to check

  Yes

  No

  N/A

• TL conducted a walk thru Inside the store (lobby/restrooms) indicating all things they need to check

  Yes

  No

  N/A

• TL washed and sanitize hands right after the walk-thru

  Yes

  No

  N/A

• TL did corrective action by sending employee(s) to clean or fix any issue and/or communicate with other Management team

  Yes

  No

  N/A

• Did TL made sure ALL EMPLOYEES are properly uniformed, (stuck, no jewelry, name tags etc)

  Yes

  No

  N/A

• Comments

HCCP book

• TL knows how many days needs to rechecked on the HCCP book, and the right way to do it

  Yes

  No

  N/A

• TL knows how many things go on a corrective action and indicate each one

  Yes

  No

  N/A

• Comments

BACK OF THE HOUSE

• TL checked the walking cooler and explain to you the most important things to be aware off. And did corrective action if needed. (Eggs are located on a separate shelve, No cases on floor)

  Yes

  No

  N/A

• TL checked the walking freezer and explain to you the most important things to be aware of. (No boxes on floor, have a hanging termometer, etc)

  Yes

  No

  N/A

• Why all meat boxes on the freezer needs to be close and with plastic?

  Yes

  No

  N/A

• TL show you where the chemicals are and explain why on a separate place

  Yes

  No

  N/A

• TL shows you the dry storage and checked al least 3 condiments expiration day. Ask what to did corrective action if needed

  Yes

  No

  N/A

• Comments

PROBE CALIBRATION AND TEMPERATURES

• TL washes and sanitize hands before calibrating the thermometer.

  Yes

  No

  N/A

• TL demonstrate how to calibrate the thermometer and show you all procedure.

  Yes

  No

  N/A

• What is the correct temperature probe should give you when calibrating it?

  Yes

  No

  N/A

• Smoothie temp. TL demonstrate how to check all fryer temperatures

  Yes

  No

  N/A

• Shake temp. TL demonstrate hoe to take the temp. And know corrective action

  Yes

  No

  N/A

• Fryers. TL demonstrate how to take all fryers temperature.

  Yes

  No

  N/A

• TL showed you the corrective action if one of the fryers did not give the temperature

  Yes

  No

  N/A

• How many days does the oil last?

  Yes

  No

  N/A

• How many times a day do we filter and why?

  Yes

  No

  N/A

• How do you know when is time to change the oil?

  Yes

  No

  N/A

• Rice. TL demonstrate how to check the rice temp

  Yes

  No

  N/A

• Grill. TL demonstrate the right procedure when taking the grill lanes temperature.

  Yes

  No

  N/A

• Jumbo patty. TL knows and demonstrates how to check a patty temperature

  Yes

  No

  N/A

• Ask what is the correct procedure when a jumbo patty does not meet the temperature.

  Yes

  No

  N/A

• Comments

KITCHEN KNOWLEDGE.

• Have TL drop eggs and make sure he/she follows all procedure

  Yes

  No

  N/A

• Have TL make a chicken fajita or other sandwich to ensure practice at the kitchen

  Yes

  No

  N/A

• How many presses do we keep at all times?

  Yes

  No

  N/A

• What is the recovery time of presses after washing them to reheat on the grill?

  Yes

  No

  N/A

• What are the utensils that we change every 4 hours?

  Yes

  No

  N/A

• At any point did the TL did any coaching in the kitchen?

  Yes

  No

  N/A

• Comments

HAND WASHING

• At the timer make sure TL stop what he's doing and do the hand washing procedure.

  Yes

  No

  N/A

• Did TL call out hand wash and directed order team washed hands in

  Yes

  No

  N/A

• All the employees washed and sanitize their hands with the TL supervision

  Yes

  No

  N/A

• Was there any corrective action made by the TL

  Yes

  No

  N/A

• Did the TL sign the HCCP book and finish procedure within 10 min

  Yes

  No

  N/A

• Comments