Quality Assurance Checklist (NEW YORK STREET LEVEL)

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Time in

Your Name

Store Manager's name

Your Supervisor's name

Please enter your email address and your supervisor's email address to receive an emailed copy of the PDF report.

Your email

Supervisor's email address

Additional email address

Date

Format: dd.mm.yyyy

Chicken defrost and amount control

1. In the walk in cooler, specify the temperature of the chicken on the chicken stand

High ____ °F

Low ____ °F

2. Count number of over defrosted Chicken

	Yes	No
3. Eight cups of water is added (Wayne Farms)	Yes	No
4. Ingredients mixed in a 1 gal pitcher	Yes	No

5. Specify amount of time spent hand breaking Chicken (minutes)

	Yes	No
6. Two persons are preparing Chicken	Yes	No
7. Prepare chicken for one day use.	Yes	No
8. Machine mix at 32 °F	Yes	No
9. Check if temperature is under 41°F after formation of snow flakes. Please take photo. (You will be instructed to submit photo later)	Yes	No

Comments:

Griddle Cooking

	Yes	No
1. Griddle temperature set to 500°F during regular time	Yes	No
2. Griddle temperature set to 550°F during peak time	Yes	No
3. Three (3) piles cooking during peak time	Yes	No
4. No leftover chicken beyond 5 min	Yes	No
5. Chicken is spread in a single layer with space in between each piece	Yes	No
6. Sprinkle oil 2.1 Tsp /0.35 fl oz) evenly over the chicken	Yes	No
7. Grill chicken to 70% then flip to zone 4-5,then, grill	Yes	No
8. Grill the other side for one minute without disrupting	Yes	No
9. Glaze and simmer between zone 5	Yes	No
10. Offer 1.5 oz sauce for every teriyaki meal	Yes	No

Comments: