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