Untitled Bingo

This bingo card has a free space and 88 words: Grilled chicken cooked to 165°F, Breaded chicken cooked to 165°F, TCS/PHF foods cooked/reheated to proper temps, Cooling: 140°F→70°F in 2 hrs, 70°F→40°F in 6 hrs, Fruits/veggies washed; produce wash used properly, Food contact surfaces clean, Sanitizer at proper strength (front & BOH), Produce wash at proper strength, Hot dish machine: 160°F+ surface temp, Hands washed 20 sec, dried, before gloves, No bare hand contact with ready-to-eat food, Hot/cold water available & adequate pressure, Cold foods ≤ 40°F, Hot foods ≥ 140°F, Grill deflector plates installed, Raw chicken in cabinet: 33–40°F (breaded) / 35–40°F (grilled), Food stored in proper hierarchy, Chemicals & produce wash used correctly, Raw chicken only in thaw cabinet or walk-in bottom shelf, Yellow apron worn with raw chicken, Chicken cooldown pans labeled within 2hr limit, Food thermometer available & accurate, Cold holding units have visible thermometers, Raw chicken in thaw cabinets date marked, Produce in good condition, Ice machine, bins, nozzles cleaned/sanitized, Chemicals approved & labeled, Food contact surfaces are free of chemicals (includes redwipes), Hand sinks stocked, clean, accessible, BOH nails clean/trimmed, FOH nails neat/no acrylics, Foods covered & protected; no condensation above food, Containers labeled with common name, Food & packaging stored 6” off floor, Raw chicken labeled in thaw cabinet, Clean utensils stored properly; handles up/out, In-use utensils stored clean/safe, Non-food contact surfaces cleaned (handles, gaskets, shelves, etc.), Cleaning tools stored properly, Restrooms stocked, clean, self-closing doors, Floors/walls/ceilings clean & in good repair, Interior garbage cleaned/emptied as needed, Team Members wear clean clothes, hair restraints, plain ring only, Exterior garbage covered, clean, in good repair, Grilled chicken cooked to 165°F, Breaded chicken cooked to 165°F, TCS/PHF foods cooked/reheated to proper temps, Cooling: 140°F→70°F in 2 hrs, 70°F→40°F in 6 hrs, Fruits/veggies washed; produce wash used properly, Food contact surfaces clean, Sanitizer at proper strength (front & BOH), Produce wash at proper strength, Hot dish machine: 160°F+ surface temp, Hands washed 20 sec, dried, before gloves, No bare hand contact with ready-to-eat food, Hot/cold water available & adequate pressure, Cold foods ≤ 40°F, Hot foods ≥ 140°F, Grill deflector plates installed, Raw chicken in cabinet: 33–40°F (breaded) / 35–40°F (grilled), Food stored in proper hierarchy, Chemicals & produce wash used correctly, Raw chicken only in thaw cabinet or walk-in bottom shelf, Yellow apron worn with raw chicken, Chicken cooldown pans labeled within 2hr limit, Food thermometer available & accurate, Cold holding units have visible thermometers, Raw chicken in thaw cabinets date marked, Produce in good condition, Ice machine, bins, nozzles cleaned/sanitized, Chemicals approved & labeled, Food contact surfaces are free of chemicals (includes redwipes), Hand sinks stocked, clean, accessible, BOH nails clean/trimmed, FOH nails neat/no acrylics, Foods covered & protected; no condensation above food, Containers labeled with common name, Food & packaging stored 6” off floor, Raw chicken labeled in thaw cabinet, Clean utensils stored properly; handles up/out, In-use utensils stored clean/safe, Non-food contact surfaces cleaned (handles, gaskets, shelves, etc.), Cleaning tools stored properly, Restrooms stocked, clean, self-closing doors, Floors/walls/ceilings clean & in good repair, Interior garbage cleaned/emptied as needed, Team Members wear clean clothes, hair restraints, plain ring only and Exterior garbage covered, clean, in good repair.

⚠ This card has duplicate items: Grilled chicken cooked to 165°F (2), Breaded chicken cooked to 165°F (2), TCS/PHF foods cooked/reheated to proper temps (2), Cooling: 140°F→70°F in 2 hrs, 70°F→40°F in 6 hrs (2), Fruits/veggies washed; produce wash used properly (2), Food contact surfaces clean (2), Sanitizer at proper strength (front & BOH) (2), Produce wash at proper strength (2), Hot dish machine: 160°F+ surface temp (2), Hands washed 20 sec, dried, before gloves (2), No bare hand contact with ready-to-eat food (2), Hot/cold water available & adequate pressure (2), Cold foods ≤ 40°F (2), Hot foods ≥ 140°F (2), Grill deflector plates installed (2), Raw chicken in cabinet: 33–40°F (breaded) / 35–40°F (grilled) (2), Food stored in proper hierarchy (2), Chemicals & produce wash used correctly (2), Raw chicken only in thaw cabinet or walk-in bottom shelf (2), Yellow apron worn with raw chicken (2), Chicken cooldown pans labeled within 2hr limit (2), Food thermometer available & accurate (2), Cold holding units have visible thermometers (2), Raw chicken in thaw cabinets date marked (2), Produce in good condition (2), Ice machine, bins, nozzles cleaned/sanitized (2), Chemicals approved & labeled (2), Food contact surfaces are free of chemicals (includes redwipes) (2), Hand sinks stocked, clean, accessible (2), BOH nails clean/trimmed (2), FOH nails neat/no acrylics (2), Foods covered & protected; no condensation above food (2), Containers labeled with common name (2), Food & packaging stored 6” off floor (2), Raw chicken labeled in thaw cabinet (2), Clean utensils stored properly; handles up/out (2), In-use utensils stored clean/safe (2), Non-food contact surfaces cleaned (handles, gaskets, shelves, etc.) (2), Cleaning tools stored properly (2), Restrooms stocked, clean, self-closing doors (2), Floors/walls/ceilings clean & in good repair (2), Interior garbage cleaned/emptied as needed (2), Team Members wear clean clothes, hair restraints, plain ring only (2), Exterior garbage covered, clean, in good repair (2)

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