Interior garbagecleaned/emptiedas neededRawchickenlabeled inthaw cabinetSanitizer atproperstrength(front &BOH)Containerslabeled withcommonnameExteriorgarbagecovered,clean, ingood repairIn-useutensilsstoredclean/safeTCS/PHF foodscooked/reheatedto proper tempsCooling:140°F→70°Fin 2 hrs,70°F→40°Fin 6 hrsGrilldeflectorplatesinstalledFoodscovered &protected; nocondensationabove foodRaw chickenonly in thawcabinet orwalk-inbottom shelfHand sinksstocked,clean,accessibleProducewash atproperstrengthChemicals& producewash usedcorrectlyColdfoods ≤40°FChemicalsapproved& labeledFoodcontactsurfacescleanIce machine,bins, nozzlescleaned/sanitizedFOH nailsneat/noacrylicsRestroomsstocked,clean, self-closingdoorsClean utensilsstoredproperly;handlesup/outFoodthermometeravailable &accurateRaw chickenin thawcabinetsdate markedCleaningtoolsstoredproperlyFloors/walls/ceilingsclean & in goodrepairCold holdingunits havevisiblethermometersFood contactsurfaces arefree ofchemicals(includesredwipes)Fruits/veggieswashed;produce washused properlyNo barehand contactwith ready-to-eat foodHotfoods ≥140°FYellowapron wornwith rawchickenHandswashed 20sec, dried,beforeglovesChickencooldownpans labeledwithin 2hrlimitBreadedchickencooked to165°FNon-foodcontact surfacescleaned(handles,gaskets,shelves, etc.)Grilledchickencooked to165°FHot dishmachine:160°F+surface tempProducein goodconditionHot/coldwateravailable &adequatepressureFoodstored inproperhierarchyFood &packagingstored 6”off floorTeamMembers wearclean clothes,hair restraints,plain ring onlyBOH nailsclean/trimmedRaw chicken incabinet: 33–40°F (breaded)/ 35–40°F(grilled)Interior garbagecleaned/emptiedas neededRawchickenlabeled inthaw cabinetSanitizer atproperstrength(front &BOH)Containerslabeled withcommonnameExteriorgarbagecovered,clean, ingood repairIn-useutensilsstoredclean/safeTCS/PHF foodscooked/reheatedto proper tempsCooling:140°F→70°Fin 2 hrs,70°F→40°Fin 6 hrsGrilldeflectorplatesinstalledFoodscovered &protected; nocondensationabove foodRaw chickenonly in thawcabinet orwalk-inbottom shelfHand sinksstocked,clean,accessibleProducewash atproperstrengthChemicals& producewash usedcorrectlyColdfoods ≤40°FChemicalsapproved& labeledFoodcontactsurfacescleanIce machine,bins, nozzlescleaned/sanitizedFOH nailsneat/noacrylicsRestroomsstocked,clean, self-closingdoorsClean utensilsstoredproperly;handlesup/outFoodthermometeravailable &accurateRaw chickenin thawcabinetsdate markedCleaningtoolsstoredproperlyFloors/walls/ceilingsclean & in goodrepairCold holdingunits havevisiblethermometersFood contactsurfaces arefree ofchemicals(includesredwipes)Fruits/veggieswashed;produce washused properlyNo barehand contactwith ready-to-eat foodHotfoods ≥140°FYellowapron wornwith rawchickenHandswashed 20sec, dried,beforeglovesChickencooldownpans labeledwithin 2hrlimitBreadedchickencooked to165°FNon-foodcontact surfacescleaned(handles,gaskets,shelves, etc.)Grilledchickencooked to165°FHot dishmachine:160°F+surface tempProducein goodconditionHot/coldwateravailable &adequatepressureFoodstored inproperhierarchyFood &packagingstored 6”off floorTeamMembers wearclean clothes,hair restraints,plain ring onlyBOH nailsclean/trimmedRaw chicken incabinet: 33–40°F (breaded)/ 35–40°F(grilled)

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