This Denny's BOH Super Team quarterly audit checklist supports restaurant back of house excellence. It covers station readiness across pantry, fry, griddle, saute, and middle lines; refrigeration and hot holding temperatures; inventory labeling and shelf life; sanitation and safety practices; chemical handling and dish machine checks; documentation including line checks, production sheets, receiving, cooking and cooling logs, and thermometer calibration; staff hygiene, uniforms, and permits; operations essentials and repair and maintenance; plus food execution quality across courses.
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