Kitchen thermometers are the key to keeping foods out of the temp danger zone.
Temperature danger zone: 41 to 140 F.
By monitoring and recording food temperatures regularly, you can prevent foods from becoming time-temperature abused.

Therefore, we check and record the temperature every 4 hours. Thermometers are located inside cooler. For the dishwasher - we have to wait for the third circle (highest temp).

Fish Inventory Tracking

This inventory list shows us how much fish we need to order, so it’s extremely important it’s always being updated from :

• How much fish was delivered

• How much fish is being thawed or cut for Kiosk

• How much backup pre-cut fish is available
  
  Update in the following cases:

1. • Delivery
     Tuna - take the tuna out of the box, count and put in the freezer. Salmon - we get it fresh, cut on the same day, count, specify how many fillets received. Shrimp - count, specify how many packs were received (1box= 5 packs).

   • Thawing
     Update the log after each transferring the tuna (bags/loins) from the freezer to the fish cooler / thawing a bag of shrimp at the kiosk.

   • PM inventory
     The evening shift checks whether the data in the log match the actual balances, confirm by specifying initials.

Meat Inventory Tracking

Update in the following cases:

• Delivery
  Beef. Put the beef out of the box, count the number of packs (1 pack = 10 pounds). Put in the freezer.
  Chicken Thigh. Divide the chicken into 5 pound bags each, counting how many pounds were received. Put in the freezer.
  Chicken Wings. Count how many packs and wings in a box, put in the freezer.

• Thawing
  Each time the meat is taken from the freezer (uncooked lbs/cooked bags), the log must be updated.

Prep Log

At the end of each shift, you have to indicate which prep tasks you have completed.