TEAM LEADER CERTIFICATION v6

• JIB Number

• TL Name

• Conducted on

  Date

• Prepared by

• TLC knows what are the first 4 things to do right after arriving to the store( hand wash timer, walking - ref - freezer, chemicals , food safety previous day signature.)

  Yes

  No

  N/A

• Yes

  No

  N/A

• TLC 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

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Comments

Food safety checklist book

• TLC knows how many days need to be check on the Food safety book and the right way to do it

  Yes

  No

  N/A

• TL knows what goes on FSC follow up section . Employee explains ?

  Yes

  No

  N/A

• TL checks sanitizer strength! And make sure all sanitizer buckets are in place ( front counter 2 , kitchen , prep , fryer , drive thru . )

  Yes

  No

  N/A

• Comments

BACK OF THE HOUSE

• TLC checks the walking cooler and explains to you the most important things to be aware off. ( no boxes on the floor , no heavy items on top shelves , and hanging thermometers . )

  Yes

  No

  N/A

• How many taco packets can be stacked on the walking cooler and why?

  Yes

  No

  N/A

• TLC checked the walking freezer and explain to you the most important things to be aware of. (No boxes on floor, have a hanging termometer, no heavy items on top shelf . )

  Yes

  No

  N/A

• Why all meat boxes in the freezer need to be closed with plastic?

  Yes

  No

  N/A

• TL show you where the chemicals are and explains why they must be separate ?

  Yes

  No

  N/A

• TLC shows you the dry storage and checks at least 3 condiments expiration dates . Ask what corrective action must taken .

  Yes

  No

  N/A

• TL leader demonstrates how to check cleanliness on ice machine?

  Yes

  No

  N/A

• Comments

PROBE CALIBRATION AND TEMPERATURES

• TLC washes and sanitize hands before calibrating the thermometer.

  Yes

  No

  N/A

• TLC demonstrate how to calibrate the thermometer and show you all procedure and temperature ?

  Yes

  No

  N/A

• What is the correct temperature and the correct procedure to check the water of the coffee machine?

  Yes

  No

  N/A

• Shake temp. TLC demonstrate how to take temp. And know follow up.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• **TLC showed you the follow up , after one of the fryers did not give the temperature

  Yes

  No

  N/A

• What is the correct temperature and the correct procedure to check fresh fries? (150 - 170 , 3 different French fries )

  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? 2 times a day , 3 to 5 minutes to filter , must filter oil before discard.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Rice. TLC demonstrate how to check the rice temp

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Jumbo patty. TLC knows and demonstrates how to check a patty temperature and do final and visual check?

  Yes

  No

  N/A

• TL checks all pou ref, pou freezers , temperatures and makes sure they have 2 hanging thermometer!

  Yes

  No

  N/A

• TL knows how to do the correct procedure after they place the meat on grill ? In what order do you sear patty ? <br><br>

  Yes

  No

  N/A

• TL knows how to demonstrate how to check Teflon sheets and round out toasters.

  Yes

  No

  N/A

• Comments

KITCHEN KNOWLEDGE.

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

  Yes

  No

  N/A

• TL knows the correct temperature for any stage product except French fries .140f .

  Yes

  No

  N/A

• How many presses do we keep at all times? And make presses are labeled ?

  Yes

  No

  N/A

• What is the recovery time of presses after washing them and when reheating them on grill?

  Yes

  No

  N/A

• What are the utensils that we change every 4 hours? How long do you have to change them?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Comments

HAND WASHING

• When hand washing timer goes off make sure TLC stop what he's doing and do the hand washing procedure.

  Yes

  No

  N/A

• Is the TLC the person who open and closes the water after each employee washes their hands. (at least 20 sec ) ?

  Yes

  No

  N/A

• Did the TLC called all employees one by one and did not miss anyone within 15 min?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Was there any follow up made by the TLC?

  Yes

  No

  N/A

• When does TL fill out the observation section on FCS ?

  Yes

  No

  N/A

• TL leaders knows how to explain if hand washing timer is off when the consultant arrives.

  Yes

  No

  N/A

• Ask TL can you ask an employee to help when they are on a break ? (10 , 30 , or off work )

  Yes

  No

  N/A

• What form do we use to verify that employees took all appropriate breaks ? ( placement charts )

  Yes

  No

  N/A

• If you work graveyard shift , what breaks do you need to clock in and out ? ( 10 min breaks )

  Yes

  No

  N/A

• Comments