Team Member Opening Checklist NEW Team Member Opening Checklist Use this to open the store. Date:*Location*Select OneBentonConwayBreckenridgeNLRRiverdaleFOH Name* First Last BOH Name* First Last Manager on Duty:*1) MISC FOH ITEMS:* Rugs out and swept well Confirmed soda bibs do not need replaced OneDine is clocked in and assigned to the terminal that will take the most orders for the day (976) TVs on proper stations I have confirmed bathrooms are clean and fully stocked All glass in guest view is clean Tone Setter station organized and clean (Terminals/Printers/Menus/etc) Windowsills free of flies and debris Entry way clean 2) SAUCE STATION:* Pumps are out and primed (Use a 2 oz cup to pump each condiment to ensure they are ready for guests to use and clear of any water) 2 oz cups stocked Lemon and Onions: Stocked and quality is good, black tongs out, stainless is clean 3) DRINK STATION:* Tea brewed (Sweet tea is 6 cups of sugar) Soda spouts are on machine and it is turned on (Key on side of machine) Silverware jars: Clean and fully stocked Ice bin: Full Drink lids & Straws stocked Store varies: Sweetener and Sugar packets stocked Station is clean 4) SANI BUCKETS* Sanitizer buckets: 5 gallons water to 2 oz sanitizer Sani buckets in guest view: Must be inside a metal bucket Upload photo of Sanitizer strip after being immersed for 10 seconds*Max. file size: 200 MB. Photo should not be submitted unless it shows 200 1) BOH MISC ITEMS:* Sanitizer buckets and rags in each position (with labeled date dot) I have asked the MOD if we need a portion check completed before open (Required 3 a week) Prep list made and posted before 9:45am Everyone has aprons and hats on Anyone with long hair has multiple bands or put in a bun 2) PACK:* All items are heating up and proper utensils in place Liners, Baskets, Gloves, Paper goods stocked Reach-Ins are clean and stocked Scale in place at each station and clean Heat Lamp is on and correct pans and grates in place 2a) PACK TEMPS by 10:45am:* Beans, Cajun Rice, Mac, etc: 140-160 Reach-In Coolers: 35-40 3) COOK MISC ITEMS:* Venthood on (lights too) Confirmed breading bins are stocked Reach-Ins are stocked and date dots are facing out Stock pot is boiling and ready before 10:55am Hush made and was measured (never leave hush scoop sitting in the mix) 3a) BREADING CART* Gloves stocked and Timer working Large bowl of EMC Fish Breading (Yellow cornmeal) Medium bowl of EMC Chicken Breading (White and Fluffy) Small bowl of EMC FGT Mix, Small empty bowl, and a strainer Small empty bowl for grill, another with blackened seasoning Hush made, Hush scoop in place Bus tub in place to shake fish before dropping 3b) GRILL* Metal spatulas in place Bottle of clear fry oil is full Store specific: Gloves in place Bronzed seasoning at station Grill is on and I have put clear fry oil on both sides Confirmed we have grilled fish and shrimp skewers portioned (Fish 7oz, Skewers 4 Shrimp each) Confirmed small tray underneath was emptied and sprayed out last night Confirmed silver large tray is under grill 3c) TEMP CHECKS:* Fryers: 350 Left Side of Grill: 500 / Right Side of Grill: 425 Reach-In & Walk-In Cooler: 35-40 Reach-In & Walk-In Freezer: Between 0 and -10 4) DISH:* Set up and ready to go Drain on floor is clear of debris Chlorine test strip passed (purple strips) Does your location have an outdoor patio?* No Yes 5) PATIO: Napkin dispensers full and on every table Willie Dust on every table Table Tents and Number Stands on every table NO GLASS on tables (no salt/pepper, no hot sauce) 6) SILOAM ONLY: Drive Thru ice bin stocked and soda spouts are on Cups, Lids, Straws stocked 2 or more people wearing headsets before 11am Δ
