Cold holdingunits havevisiblethermometersChickencooldownpans labeledwithin 2hrlimitColdfoods ≤40°FTeamMembers wearclean clothes,hair restraints,plain ring onlyFoodstored inproperhierarchyRawchickenlabeled inthaw cabinetFood contactsurfaces arefree ofchemicals(includesredwipes)Non-foodcontact surfacescleaned(handles,gaskets,shelves, etc.)BOH nailsclean/trimmedFood &packagingstored 6”off floorYellowapron wornwith rawchickenFloors/walls/ceilingsclean & in goodrepairRaw chickenonly in thawcabinet orwalk-inbottom shelfIce machine,bins, nozzlescleaned/sanitizedHot/coldwateravailable &adequatepressureHotfoods ≥140°FExteriorgarbagecovered,clean, ingood repairChemicalsapproved& labeledFOH nailsneat/noacrylicsFruits/veggieswashed;produce washused properlyCooling:140°F→70°Fin 2 hrs,70°F→40°Fin 6 hrsSanitizer atproperstrength(front &BOH)Foodscovered &protected; nocondensationabove foodGrilledchickencooked to165°FProducein goodconditionTCS/PHF foodscooked/reheatedto proper tempsFoodthermometeravailable &accurateFoodcontactsurfacescleanRaw chicken incabinet: 33–40°F (breaded)/ 35–40°F(grilled)Handswashed 20sec, dried,beforeglovesHand sinksstocked,clean,accessibleCleaningtoolsstoredproperlyInterior garbagecleaned/emptiedas neededProducewash atproperstrengthBreadedchickencooked to165°FChemicals& producewash usedcorrectlyIn-useutensilsstoredclean/safeContainerslabeled withcommonnameRaw chickenin thawcabinetsdate markedRestroomsstocked,clean, self-closingdoorsNo barehand contactwith ready-to-eat foodClean utensilsstoredproperly;handlesup/outGrilldeflectorplatesinstalledHot dishmachine:160°F+surface tempCold holdingunits havevisiblethermometersChickencooldownpans labeledwithin 2hrlimitColdfoods ≤40°FTeamMembers wearclean clothes,hair restraints,plain ring onlyFoodstored inproperhierarchyRawchickenlabeled inthaw cabinetFood contactsurfaces arefree ofchemicals(includesredwipes)Non-foodcontact surfacescleaned(handles,gaskets,shelves, etc.)BOH nailsclean/trimmedFood &packagingstored 6”off floorYellowapron wornwith rawchickenFloors/walls/ceilingsclean & in goodrepairRaw chickenonly in thawcabinet orwalk-inbottom shelfIce machine,bins, nozzlescleaned/sanitizedHot/coldwateravailable &adequatepressureHotfoods ≥140°FExteriorgarbagecovered,clean, ingood repairChemicalsapproved& labeledFOH nailsneat/noacrylicsFruits/veggieswashed;produce washused properlyCooling:140°F→70°Fin 2 hrs,70°F→40°Fin 6 hrsSanitizer atproperstrength(front &BOH)Foodscovered &protected; nocondensationabove foodGrilledchickencooked to165°FProducein goodconditionTCS/PHF foodscooked/reheatedto proper tempsFoodthermometeravailable &accurateFoodcontactsurfacescleanRaw chicken incabinet: 33–40°F (breaded)/ 35–40°F(grilled)Handswashed 20sec, dried,beforeglovesHand sinksstocked,clean,accessibleCleaningtoolsstoredproperlyInterior garbagecleaned/emptiedas neededProducewash atproperstrengthBreadedchickencooked to165°FChemicals& producewash usedcorrectlyIn-useutensilsstoredclean/safeContainerslabeled withcommonnameRaw chickenin thawcabinetsdate markedRestroomsstocked,clean, self-closingdoorsNo barehand contactwith ready-to-eat foodClean utensilsstoredproperly;handlesup/outGrilldeflectorplatesinstalledHot dishmachine:160°F+surface temp

Untitled Bingo - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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