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Product Quality
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All coolers maintain a temperature of 41° or below, all freezers maintain 10 degrees or below, and have a working thermometer.

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All prep recipes and procedures are followed exactly. (cut items, precooking, cooling, thawing and PRP of food items). 

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Delivered food products are stored & rotated properly. 

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All Prepped Food products are stored, rotated properly and not expired. 

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Drinks are rotated, within freshness date on bottles and clean for customers. 

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All sauces are handled properly. Refrigerated stored cold, others kept in sanitary manner. 

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Dough Mgmt - Store is following dough making procedures (water temp, weighing and use of proper cups, time on table & outside of cooler, proper yeast portions and weight of dough balls). 

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Dough Mgmt - Properly proofed, 2 day dough is available and in use.

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Dough Mgmt - All in-use dough is within 45-60 degrees. 

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Drain pan inserts used in makeline rail for noodles.

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Proper equipment is being used. Utensils, sauce bottles and spouts, knives, spoodles, cutting boards, pans/screens, etc.

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Mozz portion cups implemented and posting posted.

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Topping portion cups in use and postings posted.

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Prepped/Racked pizza and stix skins are not used if dried out, kept longer than 30 minutes or refrigerated. 

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Pizzas are not premade or refrigerated.  

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Pizzas - All skins are edge stretched properly using the correct techniques, with evenly defined edge and no thin middles.

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Sheeter is being used properly.

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Pizzas - Skins are not roller docked unless necessary, or unless using a sheeter, and not over docked. 

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Pizzas - Sauce is spread evenly with correct portions and no bare spots or large ridges.

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Finished product - All pizzas/stix are cut through and evenly with correct number of cuts.

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Stix - Single/Triple stix and Tall Boys are made using the proper techniques, and are even in thickness.

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Pizza/Stix Portioning - Toppings not noticeably over/under-portioned, Toppings are spread evenly and to the edge. 

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Pre/Post-Bake - Pizzas and stix precisely fit the screen. 

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Mac n Cheese is portioned and baked properly.

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Boneless and Bone In wings are portioned, baked, and finished properly according to specs.

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Monkey bread is portioned, baked, and finished properly according to specs.

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Finished Product - Oven time is set at a minimum of 6 min (WOW at 5:30).

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Finished product - Scales for weighing portions at the makeline are available, calibrated, and working.

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Finished Product - All Pizza & Stix are evenly baked to golden brown, top and bottom, no excessive or unfixed bubbles. 

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Finished product - Pizza screens are in good repair, and free of excessive build up to ensure proper bake.

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Finished product - RTE foods are handled properly - Gloves or tongs used.

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Finished product - All products are double checked and stamped before leaving the store.

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Cost controls - Daily and weekly inventory is done accurately and consistently.

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Cost controls - Average food variance for the last 4 weeks is between +1.5% and -.5%.

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