Hot dishmachine:160°F+surface tempProducein goodconditionNo barehand contactwith ready-to-eat foodNon-foodcontact surfacescleaned(handles,gaskets,shelves, etc.)Foodscovered &protected; nocondensationabove foodFOH nailsneat/noacrylicsFood &packagingstored 6”off floorSanitizer atproperstrength(front &BOH)Foodthermometeravailable &accurateRawchickenlabeled inthaw cabinetHandswashed 20sec, dried,beforeglovesChickencooldownpans labeledwithin 2hrlimitRaw chicken incabinet: 33–40°F (breaded)/ 35–40°F(grilled)Clean utensilsstoredproperly;handlesup/outCooling:140°F→70°Fin 2 hrs,70°F→40°Fin 6 hrsHot/coldwateravailable &adequatepressureTCS/PHF foodscooked/reheatedto proper tempsExteriorgarbagecovered,clean, ingood repairRestroomsstocked,clean, self-closingdoorsFoodstored inproperhierarchyInterior garbagecleaned/emptiedas neededFloors/walls/ceilingsclean & in goodrepairCleaningtoolsstoredproperlyTeamMembers wearclean clothes,hair restraints,plain ring onlyRaw chickenonly in thawcabinet orwalk-inbottom shelfIce machine,bins, nozzlescleaned/sanitizedGrilledchickencooked to165°FFoodcontactsurfacescleanChemicalsapproved& labeledBreadedchickencooked to165°FColdfoods ≤40°FYellowapron wornwith rawchickenRaw chickenin thawcabinetsdate markedGrilldeflectorplatesinstalledFood contactsurfaces arefree ofchemicals(includesredwipes)Containerslabeled withcommonnameChemicals& producewash usedcorrectlyHotfoods ≥140°FIn-useutensilsstoredclean/safeFruits/veggieswashed;produce washused properlyHand sinksstocked,clean,accessibleBOH nailsclean/trimmedCold holdingunits havevisiblethermometersProducewash atproperstrengthHot dishmachine:160°F+surface tempProducein goodconditionNo barehand contactwith ready-to-eat foodNon-foodcontact surfacescleaned(handles,gaskets,shelves, etc.)Foodscovered &protected; nocondensationabove foodFOH nailsneat/noacrylicsFood &packagingstored 6”off floorSanitizer atproperstrength(front &BOH)Foodthermometeravailable &accurateRawchickenlabeled inthaw cabinetHandswashed 20sec, dried,beforeglovesChickencooldownpans labeledwithin 2hrlimitRaw chicken incabinet: 33–40°F (breaded)/ 35–40°F(grilled)Clean utensilsstoredproperly;handlesup/outCooling:140°F→70°Fin 2 hrs,70°F→40°Fin 6 hrsHot/coldwateravailable &adequatepressureTCS/PHF foodscooked/reheatedto proper tempsExteriorgarbagecovered,clean, ingood repairRestroomsstocked,clean, self-closingdoorsFoodstored inproperhierarchyInterior garbagecleaned/emptiedas neededFloors/walls/ceilingsclean & in goodrepairCleaningtoolsstoredproperlyTeamMembers wearclean clothes,hair restraints,plain ring onlyRaw chickenonly in thawcabinet orwalk-inbottom shelfIce machine,bins, nozzlescleaned/sanitizedGrilledchickencooked to165°FFoodcontactsurfacescleanChemicalsapproved& labeledBreadedchickencooked to165°FColdfoods ≤40°FYellowapron wornwith rawchickenRaw chickenin thawcabinetsdate markedGrilldeflectorplatesinstalledFood contactsurfaces arefree ofchemicals(includesredwipes)Containerslabeled withcommonnameChemicals& producewash usedcorrectlyHotfoods ≥140°FIn-useutensilsstoredclean/safeFruits/veggieswashed;produce washused properlyHand sinksstocked,clean,accessibleBOH nailsclean/trimmedCold holdingunits havevisiblethermometersProducewash atproperstrength

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