This bingo card has a free space and 44 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 and Exterior garbage covered, clean, in good repair.
TOP NOTCH GRILL TEAM = LUNCH | Food Safety | TOP NOTCH GRILL TEAM = BREAKFAST | Food Safety | Food Safety
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