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