Handswashed 20sec, dried,beforeglovesExteriorgarbagecovered,clean, ingood repairBreadedchickencooked to165°FTCS/PHF foodscooked/reheatedto proper tempsHotfoods ≥140°FProducewash atproperstrengthNon-foodcontact surfacescleaned(handles,gaskets,shelves, etc.)Rawchickenlabeled inthaw cabinetIn-useutensilsstoredclean/safeNo barehand contactwith ready-to-eat foodIce machine,bins, nozzlescleaned/sanitizedBOH nailsclean/trimmedFood &packagingstored 6”off floorSanitizer atproperstrength(front &BOH)GrilldeflectorplatesinstalledCooling:140°F→70°Fin 2 hrs,70°F→40°Fin 6 hrsFoodcontactsurfacescleanInterior garbagecleaned/emptiedas neededRaw chickenonly in thawcabinet orwalk-inbottom shelfCold holdingunits havevisiblethermometersTeamMembers wearclean clothes,hair restraints,plain ring onlyHot dishmachine:160°F+surface tempColdfoods ≤40°FYellowapron wornwith rawchickenCleaningtoolsstoredproperlyChemicalsapproved& labeledFood contactsurfaces arefree ofchemicals(includesredwipes)Producein goodconditionFruits/veggieswashed;produce washused properlyRestroomsstocked,clean, self-closingdoorsRaw chicken incabinet: 33–40°F (breaded)/ 35–40°F(grilled)FOH nailsneat/noacrylicsFoodscovered &protected; nocondensationabove foodClean utensilsstoredproperly;handlesup/outChemicals& producewash usedcorrectlyHand sinksstocked,clean,accessibleFloors/walls/ceilingsclean & in goodrepairFoodthermometeravailable &accurateHot/coldwateravailable &adequatepressureRaw chickenin thawcabinetsdate markedGrilledchickencooked to165°FChickencooldownpans labeledwithin 2hrlimitContainerslabeled withcommonnameFoodstored inproperhierarchyHandswashed 20sec, dried,beforeglovesExteriorgarbagecovered,clean, ingood repairBreadedchickencooked to165°FTCS/PHF foodscooked/reheatedto proper tempsHotfoods ≥140°FProducewash atproperstrengthNon-foodcontact surfacescleaned(handles,gaskets,shelves, etc.)Rawchickenlabeled inthaw cabinetIn-useutensilsstoredclean/safeNo barehand contactwith ready-to-eat foodIce machine,bins, nozzlescleaned/sanitizedBOH nailsclean/trimmedFood &packagingstored 6”off floorSanitizer atproperstrength(front &BOH)GrilldeflectorplatesinstalledCooling:140°F→70°Fin 2 hrs,70°F→40°Fin 6 hrsFoodcontactsurfacescleanInterior garbagecleaned/emptiedas neededRaw chickenonly in thawcabinet orwalk-inbottom shelfCold holdingunits havevisiblethermometersTeamMembers wearclean clothes,hair restraints,plain ring onlyHot dishmachine:160°F+surface tempColdfoods ≤40°FYellowapron wornwith rawchickenCleaningtoolsstoredproperlyChemicalsapproved& labeledFood contactsurfaces arefree ofchemicals(includesredwipes)Producein goodconditionFruits/veggieswashed;produce washused properlyRestroomsstocked,clean, self-closingdoorsRaw chicken incabinet: 33–40°F (breaded)/ 35–40°F(grilled)FOH nailsneat/noacrylicsFoodscovered &protected; nocondensationabove foodClean utensilsstoredproperly;handlesup/outChemicals& producewash usedcorrectlyHand sinksstocked,clean,accessibleFloors/walls/ceilingsclean & in goodrepairFoodthermometeravailable &accurateHot/coldwateravailable &adequatepressureRaw chickenin thawcabinetsdate markedGrilledchickencooked to165°FChickencooldownpans labeledwithin 2hrlimitContainerslabeled withcommonnameFoodstored inproperhierarchy

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