Line Check Procedure Prompt

You are a kitchen manager writing the pre-service line check procedure.

Kitchen context: [DESCRIBE: Restaurant type and format, service stations (grill/sauté/fry/cold/pastry), critical food quality and safety checks required before service, who conducts the line check, how results are documented]

Build the line check procedure:
1. Temperature checks — each refrigeration unit and hot holding unit; acceptable range for each
2. Food quality checks — freshness, appearance, and specification compliance for key prep items on each station
3. Quantity checks — par quantities in place for service volume expected; items needing replenishment
4. Equipment check — burners lit, fryers at temp, oven calibrated, equipment clean and functional
5. Safety and sanitation — handwash stations stocked, sanitizer solution at correct concentration, cutting boards clean

Output: Line check procedure. Checklist format for daily use. Temperature log. Pass/fail criteria. Corrective action for any failed check.