EGO Restaurants Daily Monitoring Form
Day
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Date
-
Day
-
Month
Year
Date
Site Name
Ackworth
Blackburn
Cannock
Dore
Freshly Med
Haslington
Head Office
Horbury
Kenilworth
Lichfield
Little Hoole
Lytham
Nuneaton
Sefton
Sheffield
Shadwell
Shrewsbury
Stockton Heath
Stockton Brook
Sutton-in-Ashfield
Manager On Duty - AM
First Name
Last Name
Manager on Duty (AM) E-Signature
Chef on Duty - AM
First Name
Last Name
Chef on Duty (AM) E-Signature
Manager On Duty - PM
First Name
Last Name
Manager on Duty (PM) E-Signature
Chef on Duty - PM
First Name
Last Name
Chef on Duty (PM) E-Signature
Fridge / Freezer Temperatures
Fridges below 5°C. Freezers below -18°C.
FRIDGE / FREEZER TEMPERATURES - AM
FRIDGE / FREEZER TEMPERATURES - PM
Incoming Delivery Checks
Frozen below -18°C. Fresh below 5°C.
SUPPLIER: DIRECT SEAFOODS (FROZEN)
SUPPLIER: ALTHAMS/DESTINY (FRESH)
SUPPLIER: OLIVERY KAY/FM (FRESH)
Reheating / Cooking of Food
Must be above 75°C.
REHEATED FOOD
FOOD COOKED FROM RAW
Notes / Issues for Recorded Temperature Problems
Cooling of Food
Must be cooled below 8°C within 90 minutes.
Hot Holding
Must be above 63°C and monitored every 2 hours
Roast Dinners
Sunday Only.
Temp: Beef - 50°C.Turkey,Gammon - 75°C
Probe Calibration
To be carried out once a week
Staff Hygiene Infraction
Submit
Should be Empty: