Checklist template

Restaurant - QSR | Fried Chicken

A ready-to-use checklist with 102 items in 7 sections, covering 1. Raw Poultry Handling & Prep, 2. Battering & Coating Quality, 3. Fryer & Oil Management, 4. Cooking & Thermal Safety, 5. Holding & Freshness, 6. Equipment, Fire & Sanitation and more. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 7 Sections
  • 102 Items
  • 94 Yes / No checks
  • 7 Scored ratings
  • 770 Points

Use this template How audits work

1. 1. Raw Poultry Handling & Prep 14 items

  1. Are "Raw Poultry Only" yellow tongs used for all uncooked chicken? Yes / No 10 pts
  2. Are raw chicken containers kept in a dedicated drawer at <4°C? Yes / No 10 pts
  3. Are "Use By" tags present and legible on all marinating batches? Yes / No 8 pts
  4. Is there zero cross-contact between raw prep and ready-to-eat zones? Yes / No 10 pts
  5. Are hands washed immediately after handling raw product? Yes / No 10 pts
  6. Are raw protein spillages cleaned and sanitized immediately? Yes / No 8 pts
  7. Are single-use aprons used and discarded after raw prep? Yes / No 5 pts
  8. Is the raw chicken inventory rotated using FIFO (First-In, First-Out)? Yes / No 7 pts
  9. Are marination tubs cleaned and dried before refilling? Yes / No 7 pts
  10. Is the raw prep table surface free of pitting or deep scratches? Yes / No 5 pts
  11. Are raw chicken delivery temperatures logged upon arrival? Yes / No 10 pts
  12. Are shelving units in the raw cooler clean and rust-free? Yes / No 5 pts
  13. Is the "Danger Zone" time minimized during the prep/breading process? Yes / No 5 pts
  14. Prep Safety Grade: Rating
    • Compliant 10 pts
    • Minor Risk 5 pts
    • Failed 0 pts

2. 2. Battering & Coating Quality 14 items

  1. Is the battering station sanitized every 2 hours? Yes / No 10 pts
  2. Is the breading/flour sifted every 30 minutes to remove dough balls? Yes / No 8 pts
  3. Is the breading station free of "standing" or dried old batter? Yes / No 8 pts
  4. Are flour-slip hazards on the floor swept up immediately? Yes / No 10 pts
  5. Is breading discarded or refreshed according to the shelf-life spec? Yes / No 10 pts
  6. Is the breading station located away from high-traffic/service areas? Yes / No 5 pts
  7. Are breading tubs cleaned and dried before refilling? Yes / No 7 pts
  8. Is the "Double-Dip" or "Standard-Dip" method followed to brand spec? Yes / No 10 pts
  9. Are batches of breaded chicken cooked immediately (not left sitting)? Yes / No 8 pts
  10. Is the flour storage area dry and off the floor? Yes / No 7 pts
  11. Are flavoring/spice packets stored in airtight, labeled containers? Yes / No 5 pts
  12. Are staff using the correct sifting equipment (no makeshift tools)? Yes / No 7 pts
  13. Is the station lighting sufficient for checking coating coverage? Yes / No 5 pts
  14. Coating Quality: Rating
    • Standard 10 pts
    • Sub-par 5 pts

3. 3. Fryer & Oil Management 15 items

  1. Is the oil quality (TPM or color) within brand standards? Yes / No 10 pts
  2. Is the "Auto-Filter" cycle performed at the required frequency? Yes / No 10 pts
  3. Are fryer vats filled exactly to the specified oil level line? Yes / No 5 pts
  4. Is the oil temperature recovery time within the 2-minute spec? Yes / No 10 pts
  5. Are fry-baskets free of broken wires or carbon buildup? Yes / No 5 pts
  6. Are fryer timers programmed correctly for each product type? Yes / No 10 pts
  7. Is the oil-disposal area clean, labeled, and locked? Yes / No 5 pts
  8. Is the fryer exterior wiped down and free of heavy grease? Yes / No 5 pts
  9. Are vats covered when not in use (e.g., overnight)? Yes / No 5 pts
  10. Is there zero smoke coming from the oil (indicating breakdown)? Yes / No 10 pts
  11. Are "Fresh Oil" top-offs performed using the correct oil type? Yes / No 7 pts
  12. Is the oil filter pan cleaned and the filter paper replaced daily? Yes / No 8 pts
  13. Are sediment trays (crumb catchers) emptied frequently? Yes / No 5 pts
  14. Is the boil-out procedure documented and current? Yes / No 5 pts
  15. Oil Integrity: Rating
    • Gold Standard 10 pts
    • Fair 5 pts
    • Discard Needed 0 pts

4. 4. Cooking & Thermal Safety 13 items

  1. Is cooked chicken internal temp verified at 74°C (165°F)? Yes / No 12 pts
  2. Is the digital thermometer calibrated in ice-water today? Yes / No 8 pts
  3. Are temp-probing needles sanitized between each piece tested? Yes / No 10 pts
  4. Is there zero "Pink-at-the-Bone" in the current batch? Yes / No 12 pts
  5. Are batch cook-times recorded on the Daily Production Sheet? Yes / No 5 pts
  6. Is the fryer lid seal intact (for pressure fryers)? Yes / No 10 pts
  7. Do fryers reach the set temp before the first batch is dropped? Yes / No 8 pts
  8. Are large "Bone-In" pieces probed in the thickest part? Yes / No 10 pts
  9. Is the "Cook-to-Order" vs "Batch" ratio aligned with the time of day? Yes / No 5 pts
  10. Are frozen products (e.g., wings) fully defrosted before cooking? Yes / No 10 pts
  11. Is the cooking timer started immediately upon dropping the basket? Yes / No 5 pts
  12. Are heating elements in the fryer clean and functional? Yes / No 5 pts
  13. Thermal Compliance: Rating
    • Pass 10 pts
    • Fail 0 pts

5. 5. Holding & Freshness 15 items

  1. Is the warmer maintaining a temp >60°C (140°F)? Yes / No 10 pts
  2. Are products timed with color-coded discard clips/tags? Yes / No 10 pts
  3. Is the chicken skin crispy and free of "pooling" grease? Yes / No 8 pts
  4. Are sides (gravy/slaw) held at their specific safe temps? Yes / No 8 pts
  5. Is expired product from the hold time discarded immediately? Yes / No 10 pts
  6. Is the display warmer glass clean and grease-free? Yes / No 5 pts
  7. Are products stacked to brand specs (not crushing bottom layers)? Yes / No 7 pts
  8. Is the humidity level in the cabinet within the brand target? Yes / No 7 pts
  9. Are holding pans/trays cleaned after every batch change? Yes / No 5 pts
  10. Is "Rework" (using old chicken for salads/soups) handled safely? Yes / No 10 pts
  11. Are holding cabinet fans functional and free of dust? Yes / No 5 pts
  12. Are different product types (Spicy/Original) kept separate? Yes / No 5 pts
  13. Is the warmer located in a way that prevents "Cold Drafts"? Yes / No 5 pts
  14. Is the product appearance appealing (not shriveled/dried)? Yes / No 5 pts
  15. Holding Quality: Rating
    • Fresh 10 pts
    • Stale 0 pts

6. 6. Equipment, Fire & Sanitation 15 items

  1. Are staff using heat-resistant gloves for filtering/boil-outs? Yes / No 10 pts
  2. Are fryers equipped with functional high-limit safety cut-offs? Yes / No 10 pts
  3. Is a Class K fire extinguisher within 10ft of the fryers? Yes / No 10 pts
  4. Is the exhaust hood free of dripping grease above fryers? Yes / No 8 pts
  5. Are splatter guards in place between fryer vats? Yes / No 5 pts
  6. Are "Hot Surface" warning decals visible on all units? Yes / No 5 pts
  7. Is the gas shut-off valve clearly marked and accessible? Yes / No 10 pts
  8. Is the sanitizer at the correct PPM for food-contact surfaces? Yes / No 8 pts
  9. Is the grease trap serviced and the log signed? Yes / No 7 pts
  10. Are degreasers stored in a labeled area away from food? Yes / No 7 pts
  11. Are all floor mats at the fry station clean and dry? Yes / No 5 pts
  12. Is the walk-in freezer free of ice buildup on floors? Yes / No 5 pts
  13. Is the chemical "SDS" (Safety Data Sheets) binder accessible? Yes / No 5 pts
  14. Are hair and beard restraints worn by all kitchen staff? Yes / No 5 pts
  15. Facility Health: Rating
    • Secure 10 pts
    • Risk Found 0 pts

7. 7. Customer Experience & Accuracy 16 items

  1. Was the order accuracy verified (100% match to receipt)? Yes / No 10 pts
  2. Is the drive-thru chicken bag "vented" to maintain crispness? Yes / No 8 pts
  3. Are condiment packets, napkins, and cutlery fully stocked? Yes / No 7 pts
  4. Is the pass-through/chute area sanitized every hour? Yes / No 8 pts
  5. Is the menu board current and are all chicken types available? Yes / No 7 pts
  6. Are service staff in full, clean uniform with name tags? Yes / No 7 pts
  7. Was the order completed within the target service time? Yes / No 8 pts
  8. Did staff mention the loyalty program or current promotion? Yes / No 5 pts
  9. Are beverage dispensers clean and calibrated? Yes / No 7 pts
  10. Is the dining area/lobby floor free of debris and grease? Yes / No 8 pts
  11. Are tables wiped down and trash bins less than 75% full? Yes / No 5 pts
  12. Was the customer greeted warmly and thanked? Yes / No 10 pts
  13. Is the "Speed of Service" (SOS) being tracked and displayed? Yes / No 5 pts
  14. Are the exterior parking lot and signage clean and lit? Yes / No 5 pts
  15. Service Level: Rating
    • High 10 pts
    • Needs Improvement 0 pts
  16. Final audit summary: Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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