Quality Assurance Checklist (MARYLAND STREET LEVEL)

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Your Name

Store Manager's name

Your Supervisor's name

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Your email

Supervisor's email address

Additional email address

Date

Format: dd.mm.yyyy

Chicken defrost and amount control

	Yes	No
1. Prepare chicken for one day use	Yes	No
2. Use thermometer to check temperature of the chicken from the cooler. Temperature should be 28°F to 29°F	Yes	No
3. Use hand to gently break chicken in small pieces	Yes	No

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

	Yes	No
5. Prepare ingredients according to the back kitchen recipes	Yes	No
6. Mix the ingredients well and pour into the machine	Yes	No
7. Start machine mix (2 trays of total 60 lbs of chicken) for 25 mins	Yes	No
8. If temperature has increased to 32°F, machine mix for 10 mins & add vegetable oil (12oz), mix for another 15 mins.	Yes	No
9. If temperature is not 32°F, unload the chicken from the marinator, rotate chicken by hand from bottom to top until temperature reach to 32°F and go to step #8	Yes	No
10. Check critical temperatures with thermometer	Yes	No
11. Check if temperature is 40°F after formation of snow flakes. Please take photo. (You will be instructed to submit photo later)	Yes	No
12. If temperature has not reached 40°F, machine mix for another 5 minutes and check temperatures again	Yes	No
13. Put the machine-mixed chicken immediately into cooler	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: