DRIVE AROUND BUILDING
Check Dumpster Area: Lids closed,
Doors closed & No trash on ground
No trash in landscaping or parking lot
Clean Windows & Ledges
Clean Outdoor Menu Boards
Lobby Area
Brown Paper Towel and Peroxide in drink
station table (away from other items)
Clean Tables, Chairs/Booths and trash
cans
Check Tea Date (8 hr Expiration)
Wipe down drink station and area
Restrooms
Make sure no trash on floor
Mirrors and Sink Clean
Toilet Paper and Paper towel are full
Hand Soap and Sanitizer full and in date
Toilet and Urinal clean
Ice Cream Area
Check cone date
Check Oreo date
Clean Ice Cream/Shake door area
Clean Ice Cream/Shake Tubes
Vanilla & Chocolate bottles labeled with
name
Sanitize bucket concentration “200”
Under/Top front counter
Check all dates on product
Cookie Display date
Crowns assembled on counter
Check Icee Dates
Sanitize Bucket concentration “200” 12
in. away from other product
DT Area
Hand Sink Clean and stocked with 2
different size gloves, brown paper
towels, hand soap, hand sanitizer and
MUST have Hand Washing Procedure
Posted
Hand sink HOT water must reach 100 in
15 seconds
Coffee Pot Sticker
Tea Sticker
Bulk Sugar Sticker and Make Sure cup
NOT in sugar
Sanitizer Bucket concentration “200”
and 12 in. away from other product
King Board
SOS Log Filled out 100% DAY BEFORE
Last REV Posted
2 Priorities Posted
Guest Comments Posted Last 90 Days
FSS/Insights Score Card Posted Previous
month
Command Station
Weekly Schedule
Daily Schedule
Position Guides 3 Breakfast Lunch
Dinner All Filled out in Morning
Make Line Area:
Buns are in date and bags are kept close
PHU timers on when product is available
Stickers:
Bacon W/ Grate
Jalapeno w/ Grate
Jalapeno Tong Labeled
Onion w/ Grate
Tomato w/ Grate
Lettuce
Mayo
Onion Pepper Blend w/ Black Tong
Caramelized Onions w/ yellow spoon
Stacker sauce
Royal Sauce
Honey Mustard Bulk
Fiery Container Labeled and Tongs
Labeled
Red Tongs
Swiss Cheese
American Cheese
Tartar Sauce (1/9 pan)
2 Salt & Pepper dispensers available at
all times
Sanitizer bucket available on each side
of line
Brioche Buns dated and rotated
Croissants Dated and rotated
Tortillas dated and rotated
Nugget station
Buffalo Container and Red Tongs labeled
Red tongs
2 saltshakers available at all times
Fry scoop available NOT cracked
Fryer area
Skimmer
Oil Filled to top of line on back of fryer
4 baskets available that don’t have lose
wires
Open fryer doors and verify inside area
clean
Test oil every morning with test kit
Stock area
Check all dates and rotation
NO product on floor
Chemical cage can only have BK
APPROVED chemical
RR Caddy must have:
Brown paper towel
Yellow towel
Yellow brush
Peroxide bottle
RR Cleaner bottle
RR Odor Neutralizer bottle
Black Gloves
Toilet bowl brush
Ice Machine area
Check inside for mold
Check scoop for cracks
Ice Buckets MUST be upside down on a
grate
Walk In Cooler
Check all dates and Make sure dates are
facing out
Onions must have a Received Date
Bacon and Egg on Bottom Shelf
All OPEN product MUST have a sticker
NEED GRATE Tomato, Onion & Jalapeno
Pickles need a container with grate and
blue tongs
ALL SHELVES 2 in. from wall
Walk in Freezer
All OPEN boxes and bags MUST be
CLOSED
NO ICE build up
NO Bread Racks on floor with product
All product 2 in away from wall
Dish Area
Always have Sanitizer in sink check
concentration 200
NO Stacked dishes on shelf
Check for broken dishes
NO STEEL scratch pads at sink area
Onion slicer to be Locked and KEPT at
Dirty Dish area
Hot Water reaches 110
Drink Cartridge area
Rotate all sweetners
Rotate Icee
Rotate all Cartridges
Rotate all Buns Daily
Oil tank area clean and bug FREE
All gloves that are stored MUST BE
CLOSED
Brown paper towel only in dispensers
NEVER sitting around
Hand Sink hot water reach 100
Veggie wash tested
All hand sinks MUST have a trash can
with bag
Thermometer calibrated 32 +/- 1 with
small ice water cup
