Rush Hour Log

It is extremely important to review the working of a restaurant in rush hours. This helps the restaurant to improve its services and fill the gaps in functioning wherever necessary for the future. This helps them to perform better and invite more footfall of customers. It also gives an idea about how well all the different departments work under heavy pressure.

General
Did the handler wash their hands thoroughly for at least 20 seconds with warm water and soap?
Has the equipment of the kitchen been cleaned and dried?
Are all the fruits and vegetables which have NOT been labeled as pre-washed, washed under running water?
Is it made sure not to wash seafood, meat, eggs, and poultry?
Is there any mold visible on cheese except in the case of blue cheese?
Are all the dairy products present pasteurized?
Are the seafood, raw meat, poultry, and eggs kept away from the rest of the items?
Are the equipment used to prepare or cut seafood, raw meat, poultry, and eggs washed thoroughly with soap and hot water?
Are the temperatures of cooked meat checked thoroughly?
Is the input temperature of the refrigerator checked?
Is the input temperature of the freezer checked?

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