xyzarsmhel123

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Outlet

TEMPERATURE

• Chiller # 1 has correct temperature?

  Yes

  No

  N/A

• Chiller # 2 has correct temperature?

  Yes

  No

  N/A

• Chiller # 3 has correct temperature?

  Yes

  No

  N/A

• Chiller # 4 has correct temperature?

  Yes

  No

  N/A

• Freezer # 1 has correct temperature?

  Yes

  No

  N/A

• Freezer # 2 has correct temperature?

  Yes

  No

  N/A

• Correct Make line product temperature?

  Yes

  No

  N/A

• Correct Cook out temperature Product 1?

  Yes

  No

  N/A

• Correct Cook out temperature Product 2?

  Yes

  No

  N/A

Dough management

• Par cooked bases enough quantity for the next rush

  Yes

  No

  N/A

• Mention the quantities of par cooked bases for each size

• Par cooked bases size exact as per the screens (*all sizes images required)

  Yes

  No

  N/A

• Medium

  Media

• Small

  Media

• Large

  Media

• 130 gm dough balls exact weight

  Yes

  No

  N/A

• Enough bases being made?

  Yes

  No

  N/A

• How many large?

• How many Medium?

• How many Small?

• Base ready guide followed?

  Yes

  No

  N/A

• 200 gm dough balls exact weight

  Yes

  No

  N/A

• 170 gm dough balls exact weight

  Yes

  No

  N/A

PIC

• Are all food items covered correctly?

  Yes

  No

  N/A

• Are all food items labelled correctly?

  Yes

  No

  N/A

• Walk in chiller clean and organized

  Yes

  No

  N/A

• Are all the team members wearing the correct uniform

  Yes

  No

  N/A

• Remove mask and take whole team photo. ( You can take 2 photos. One BOH team and one FOH team including riders)

  Media

• Remove mask and take whole team photo. ( You can upload 2 photos. One BOH team and one FOH team including riders)

  Media

• Two thermometer available and caliberated ( Every Monday need to take while caliberating)

  Yes

  No

  N/A

Shift readiness

• Enough vegetable prepped

  Yes

  No

  N/A

• Cutting station fully backed up. (Boxes, fresh toppings, Clean & organized, cutting utensils)

  Yes

  No

  N/A

• Fresh toppings image

  Media

• Boxes image

  Media

• Cut table full image

  Media

• Enough meat prepped

  Yes

  No

  N/A

• Dispatched station fully backed up?

  Yes

  No

  N/A

• Enough cheese prepped

  Yes

  No

  N/A

• Large (approx)

• Medium (approx)

• Small (approx)

• RD (approx)

• Enough boxes for the shift?

  Yes

  No

  N/A

• BOH back area neat and clean? (Include sinks, dough mixer, floor)

  Yes

  No

  N/A

• Defrosting done?

  Yes

  No

  N/A

• write the defrosted qty in kg

  Yes

  No

  N/A

• Chicken cubes

• Macon

• Pepperoni

• Chicken wings

• Ground beef

• Beef hot dog

• Enough sauces ready for the shift?

  Yes

  No

  N/A

• Pizza final shape without shrinkage?

  Yes

  No

  N/A

• Pizza 1

  Media

• Pizza 2

  Media

• Exterior neat and fresh?

  Yes

  No

  N/A

• Staff allocation plan done?

  Yes

  No

  N/A

• Who is manning makeline?

• Who is taking orders?

• Who is manning cut table?

• Who is manning the dispatch?

• Write 3 positives about your travel path (Findings)