The checklist for the inspection of one's own kitchen Burger for the fast food delivery service

Are the brake sheets filled and do the PFs meet the quality standards?

• Yes
• No

Does the inventory (such as spoons in sauces, etc.) not exist in the containers with raw materials and PF during storage?

• Yes
• No

Is the grill clean, without any old grease deposits?

• Yes
• No

Does the standard for taking a control sample comply?

• Yes
• No

Is the caramelizer clean?

• Yes
• No

Does the department have expiration dates on products and materials, and do they adhere to them?

• Yes
• No

Does the processing of salads and greens occur according to the regulations?

• Yes
• No

Is there any expired or spoiled product?

• Yes
• No

Is the heating surface turned on and working?

• Yes
• No

Does the product marked with "Write-off" (Stored no more than 12 hours) need to be disposed of?

• Yes
• No

Do the products get stored in closed containers with labeling on the lids?

• Yes
• No

Is commercial coexistence being observed?

• Yes
• No

Has the rotation of products been observed?

• Yes
• No

Are the expiration dates and storage conditions of the products in this refrigerator not applicable to the entire department?

• Yes
• No

Do all products meet storage requirements (in the refrigerator, freezer, or cold storage)?

• Yes
• No

Does the refrigeration equipment use addressable storage where the shelves are labeled and products are stored according to the labeling?

• Yes
• No

Does Ticket Time compliance monitoring take place?

• Yes
• No

Does the presence of current STK correspond to TTK?

• Yes
• No

Do you have packets of noodle and meat preparations in plastic packaging?

• Yes
• No

Is the packaging for the sauce, production containers, and bulk materials labeled and in good condition, and are they clean?

• Yes
• No

Is the checklist for opening/closing shifts filled out?

• Yes
• No

Does the staff include unaccredited individuals? Are they not considered interns?

• Yes
• No

Do they possess information from the latest meeting?

• Yes
• No

Are all employees in uniform, according to the standard (Hair tucked under cap (no loose hair), working in gloves)?

• Yes
• No

Do all employees know the results of the last branch evaluation form (remarks on the workshop)?

• Yes
• No

Do the schedules of the mentor and the intern coincide?

• Yes
• No

Doth thou knoweth the composition of the dishes? (selectively 2 positions)

• Yes
• No

Do mentors and interns use necessary materials during the training of a novice (training plan, standard book, intermediate assessment sheet, work notebook for the novice and mentor)?

• Yes
• No

Is the mood in the team positive and productive?

• Yes
• No

Do the employees know the rules of personal hygiene and confidently answer questions?

• Yes
• No

Do employees know the conditions and storage periods for raw materials and PF (selectively 2 positions)?

• Yes
• No

Do employees use scales when cooking?

• Yes
• No

Do employees use chemical agents as prescribed?

• Yes
• No

Does SHP have a training plan for employees that is being implemented?

• Yes
• No

Do you have hand soap and disinfectants available?

• Yes
• No

Are there any fatty contaminants in the seams?

• Yes
• No

Are the scales clean and in working condition?

• Yes
• No

Is all the equipment clean and in working condition?

• Yes
• No

Are the exhaust hoods clean?

• Yes
• No

Are duplicate thermometers present in XO?

• Yes
• No

Are the containers for storing products clean and washed after each emptying? Are only special containers (not secondary packaging) used for products?

• Yes
• No

Do the containers have no chips or cracks?

• Yes
• No

Are the temperature logs of the refrigeration equipment filled out?

• Yes
• No

Are personal belongings (such as phones and the like) located in the drawers of personal belongings cabinets?

• Yes
• No

Are the garbage bins less than 2/3 full, clean, and undamaged?

• Yes
• No

Does the unit lack glass/porcelain/ceramic dishes?

• Yes
• No

Do instructions for cleaning and disinfecting agents exist in the washing area?

• Yes
• No

Are the knives clean and undamaged, and are they stored in a magnetic holder?

• Yes
• No

Do they use disposable and secondary packaging for storing raw materials and semi-finished products?

• Yes
• No

Are the shelves, tables, and racks clean?

• Yes
• No

Are the floors clean?

• Yes
• No

Has the dishes been well washed, without any traces of grease, soot, or markings?

• Yes
• No

Do you store dishes upside down?

• Yes
• No

Are the ceilings and walls clean?

• Yes
• No

Do food products, inventory, and packaging get stored on shelves and under-shelf storage containers located 14 cm from the floor in a closed container? Nothing is stored on the floor.

• Yes
• No

Are the products/sauces in glass jars wrapped in food film?

• Yes
• No

Is the product labeled in accordance with the labeling standard?

• Yes
• No

Is the work inventory kept clean and marked with labels?

• Yes
• No

Do the cutting boards remain clean and odorless while being stored in the divider?

• Yes
• No

Is the sink and the area under the sink clean?

• Yes
• No

Are the walls clean and without damage?

• Yes
• No

Is there no transport packaging in the kitchen area?

• Yes
• No

Is the refrigeration and freezing equipment clean, without frost, with intact sealing rubber, and defrosting and cleaning done according to schedule?

• Yes
• No

Is the wiring all tucked away (secured in cable channels), are there no exposed wires, and is the electrical equipment not a threat to the safety and health of employees?

• Yes
• No

Is the ventilation and air intake working properly?

• Yes
• No

Are there no damages on the floors, walls, or ceiling and no chipping on the tiles?

• Yes
• No

Are the lamps covered by a protective screen and undamaged?

• Yes
• No

Is the technological equipment functioning properly without any signs of damage?

• Yes
• No