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