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