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