Night Shops

Store #*

Who was the shift manager?*

First NameLast Name

Was there fresh beef in the cabinet?*

Is e-production being followed? Check a couple products from the UHC *

Explain:

Any food safety issues observed? *

Explain:

Ask shift manager.. "What is current targets?" *

Ask shift manager.. "Current OEPE"*

Ask internal temperatures of all product.. If they know ALL answer Yes.Chicken (165), Sausage (155), Steak (155), Round eggs (155), 10:1 (155), fresh beef (175), fish (155) *

Is there a kitchen manager? *

Who completed shop?*

First NameLast Name

Did restaurant display general shiftcleanliness in production and service areas?*

Additional comments