Ambient temperature of cut table area

Makeline cabinet Temperature

It’s the binding agent which binds the dough with other ingredients

•A multi purpose Tool which helps the Oven Tender to Check the quality of the pizzas

Dough management for the 1^st day Dough (Proof Time& Use Time)

Bake Target : Bubble should be smaller than  _____ Golf Ball

NSF Abbreviation

All Cooked Product Temperatures should be ____or above

Emity Kit must include a Disinfectant with ______Claims

PPX Abbreviations

OER Abbreviation’s

Minimum ___ Visits is compulsory for the Pest control Activity at Store in a Month

All Refrigerated Product must be Held at ___or Lower

In case the store is not having SUMA J512, shall we Run the Operation?

In case There is no Running Water in the makeline Hand wash sink, can we Operate the store?

All the Canned product, Grilled Mushroom shall be placed in makeline once the product is reached _____*C

Frozen corn (If Icy Crystals are visible): to be thawed (for min. 6 hours) in walk-In [1-4°C] before use.

Corn received in thawed condition shall be transferred to food grade containers along with water and cover with lid

Thawing of Non veg Items must be done inside the Walk-in only. Thawed product should maintain temperature as 1 -4 deg C.

All food contact container e.g. Make line Bins, Sauce bottles, Squeeze bottles should be washed, sanitized & dried before each refill and use