Boards Closing Checklist

Verify buns are sealed

• Yes
• No

Discard all cooked products (except chicken)

• Yes
• No

Start cool-down process for cooked chicken

• Yes
• No

Store cold food items still within holding time in refrigerator

• Yes
• No

Green Leaf lettuce and tomato slices

• Yes
• No

Sliced cheese

• Yes
• No

Pickles

• Yes
• No

Bacon

• Yes
• No

Track and record all waste

• Yes
• No

Discard butter-avored oil in bun roller

• Yes
• No

Pressure and Open Fryers

• Yes
• No

Thorough Clean

• Yes
• No

Boil-out (if necessary)

• Yes
• No

Taylor Grill

• Yes
• No

SS Toaster

• Yes
• No

Contact Toaster

• Yes
• No

Fry Warming Station

• Yes
• No

Chicken Warming Station or Tiered Warming Station

• Yes
• No

Duke Holding Station

• Yes
• No

Warming Drawers

• Yes
• No

Pass-Thru Chute System

• Yes
• No

Food Warmer

• Yes
• No

Timer Panel

• Yes
• No

Cold Holding Station (Centerline only)

• Yes
• No

Turn OFF and unplug all equipment in Boards area (except freezer/refrigerators)

• Yes
• No

Wash, rinse, sanitize and air-dry all containers, utensils, trays, cutting boards, chicken slicer, etc.

• Yes
• No

Clean and sanitize all work surfaces

• Yes
• No

Clean all other surfaces (e.g., monitor, wall behind fryers and refrigerators, etc.)

• Yes
• No

Process towels using towel rotation system

• Yes
• No

Discard sanitizer solution and move bucket(s) to sink

• Yes
• No

Empty trash cans

• Yes
• No

Sweep and mop/scrub oors

• Yes
• No

Restock all paper, plastic and foil packaging

• Yes
• No

Sign / Initial Here - once completed

• Yes
• No