The checklist for verifying the brand chief of fast food delivery service departments

Is the freezing equipment clean?

• Yes
• No

Are the gastronomic containers and other containers clean?

• Yes
• No

Is there no frost/ice on the refrigeration equipment?

• Yes
• No

Doth thou possess a duplicate thermometer?

• Yes
• No

Is the temperature sheet filled out?

• Yes
• No

Is the refrigeration equipment clean?

• Yes
• No

Do you have hand soap and disinfectants available?

• Yes
• No

Is the fire extinguisher filled and located in close proximity to the grill?

• Yes
• No

Are there any fatty contaminants in the seams?

• Yes
• No

Are the scales clean and in working condition?

• Yes
• No

Is the water in the pizza knife box clean?

• 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

Are the umbrellas clean?

• 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

Has the grill been cleaned and the area around it swept?

• Yes
• No

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

• Yes
• No

Does the unit lack glass/porcelain/ceramic dishes and unapproved inventory?

• Yes
• No

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

• Yes
• No

Are there any processes being conducted that are not typical for a production area? Are there any outsiders or individuals without protective clothing present?

• 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

Do you store dishes upside down?

• Yes
• No

Are the ceilings and walls clean?

• Yes
• No

Is the raw egg being processed?

• Yes
• No

Do you store food products, equipment, and packaging on shelves and pallets located 14 cm from the floor or in closed containers, with nothing stored on the floor?

• Yes
• No

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

• Yes
• No

Is the work equipment kept clean and properly labeled for its intended use?

• 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

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

• Yes
• No

Does the declared stop list correspond to the actual one?

• 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

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

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

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

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

• Yes
• No

Do you have information about expiration dates and storage conditions?

• Yes
• No

Is there no overstock in the warehouse?

• Yes
• No

Is there any expired product missing?

• Yes
• No

Is rotation being observed?

• Yes
• No

Do the storage conditions of all products meet the requirements (temperature regimes)?

• Yes
• No