EGO Restaurants Daily Monitoring Form

EGO Restaurants Daily Monitoring Form
Day
Date

DayMonthYear
2 digit day, 2 digit month, 4 digit yearDate
Site Name
Manager On Duty - AM

First NameLast Name
Manager on Duty (AM) E-Signature
Chef on Duty - AM

First NameLast Name
Chef on Duty (AM) E-Signature
Manager On Duty - PM

First NameLast Name
Manager on Duty (PM) E-Signature
Chef on Duty - PM

First NameLast 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
Should be Empty: