Comprehensive fry/grill station audit checklist for restaurant BOH and FOH. Covers refrigeration temps, storage and labeling, equipment readiness (fryers, griddle, chiller, POS), critical items quality, station essentials, and safety and sanitation practices. Includes chemical controls and dilution, calibrated thermometers, forms and logs, BOH uniform standards, and service excellence steps from greeting to bill-out. Provides manager on duty guidance and food execution evaluation for multiple dishes, plus space for recommendations, photos, attachments, and signatures.
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