12 criticals little chef burger kings checklist
12 criticals for little chef managers
What does this form include?
This form contains 12 sections:
Hand washing
- Hand washing sink working properly
- Hand washing sink clean
- Soap available and spare
- Sanitizer available and spare
- Paper towel available and spare
- Gloves available
- Instructions poster available
- Employees washing hands when required
- Hand washing sink within correct temperature range
- Employees following correct hand washing procedure
Sanitizing solution
- W/R/S process properly followed (small wares sanitised for 1 min)
- Approved sanitizing test strips available and within date
- Sanitizer buckets approved and properly labelled
- Sanitizer buckets within tolerance
- All open stations have designated bucket
- All buckets have cloths and are fully submerged
Cross contamination
- Onion/ tomato/ lettuce slicer clean
- No tongs burnt or cracked
- Soft drink machine nozzle and bib connectors clean in direct contact with food
- Interior of ice machine is clean and not used as storage for other items
- Ice scoop is clean and stored correctly in a pan
- Correct tongs in use at correct stations : frozen vs cooked
- No tongs in contact with food inside fridges or freezers
- No evidence of old and new products are mixed
- Allergens disclaimer and content poster available in front counter
- Allergens disclaimer available in at least 1 door. DT menu board
- Allergens BOH training poster completed Hospital map List of products And all employees signatures
- Minimum of 1 POS sticker for cashier reference in case of guest doubts
- Small wares used for allergens product identified as per ops alerts
- No other evidence of cross contamination
Soft serve machine
- Correct number of brushes and properly stored, cleaned and maintained
- KAY5 sanitizer available and in date
- Food grade lube available and in date
- In Taylor machine, agitator is clean and properly maintained
Hot water
- Hand washing sink temperature reaching a min
- 3 compartment sink is reaching a minimum of 49c
Beef cook out
- Beef cook out log fully completed
- No registered temperatures out of range
- Cookout is performed every 3 hours, prior to open and prior to peak hour
- MIC able to demonstrate and verbalise C/O procedure
Temperature control
- All hot PHF's above minimum temperature ( products in MPHU)
- All cold PHF below maximum temperature (products in fridges)
- Calibrated probes available
- Quality checks log complete
Time control
- All PHF's products on boards are marked with PTD labels and have not expired
Unapproved items
- No unapproved food found in the restaurant
- No unapproved chemicals found in the restaurant
- No unapproved equipment found in the restaurant
- No unapproved smallwares or tools found in the restaurant
Pest control
- No evidence of pest infestation
Health inspection report
- No health department failures not amended within 10 days or specific dates
Other FSC
- No evidence of water back up in the kitchen
- No evidence of employees working in sick conditions
- No cleaning chemicals stored near food
- No yellow cleaning equipment near or touching other equipment
- Serve safe certificate in use and available for manager on duty
- Roof in good condition in all preparation and storage areas
Use this template