Use this restaurant line check to verify kitchen readiness and food safety before each shift. The checklist covers dish area setup, sanitation and waste, oven and back line standards for breads and sides, salad and dessert prep and labeling, fry station product quality and oil maintenance, hot window items and portioning, broiler station storage and rotation, prime rib station tools and holding temps, expo setup and sanitizer control, and walk in and cooler temperature checks. Promote consistent prep, correct portioning, proper labeling, and clean, organized stations to improve quality and speed of service.
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