Identify the Audit Parameter

Froggy Jumps

Jugadas 3 %Acierto 33 Tiempo medio 02:00

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Sobre esta actividad

🐸 Welcome! Guide Mr. Kokak to safety by choosing the correct parameter numbers for each scenario. Good luck!

Creada por

Janna Arjae Alitagtag

Filipinas

Descarga la versión para jugar en papel

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Froggy Jumps Identify the Audit ParameterVersión en línea 🐸 Welcome! Guide Mr. Kokak to safety by choosing the correct parameter numbers for each scenario. Good luck! por Janna Arjae Alitagtag 1 No item name on squeeze bottle of garlic aioli in expo area. a 5.5 b 5.3 c 5.2 2 Pastry stored under raw items. a 4.2 b 3.11 c 3.1 3 Yakiniku Sauce with ED: 02May25 stored on top of ED: 28Apr25 inside 2D combi at dry storage area. a 6.7 b 5.2 c 11.6 4 Dirt build up on hand soap dispenser of hand soap in hot kitchen. a 11.6 b 11.5 c 3.11 5 Fully obstructed hand washing sink with soiled pans in kitchen area. a 11.6 b 3.4 c 8.3 6 White chopping board touching green chopping board on rack at dish area. a 4.2 b 5.5 c 6.7 7 Food probe thermometer not properly cleaned used in kitchen area. a 4.2 b 5.2 c 5.5 8 Reheating of portion beef salpicao in microwave using portion bag. a 5.2 b 8.3 c 11.5 9 No action plan on delivery receipt dated Mar18 for Marinated Chicken Wings received at 15.8C. a 5.5 b 3.11 c 2.1 10 Expired 1 bottle of paprika ED:04/04/25 in prep table at expo area. a 5.2 b 5.3 c 5.5 11 Strainer used for grease trap at dish area. a 3.11 b 6.7 c 11.6 12 Tapa Meat at 10.0C dated 3/19-3/26 and Salpicao Meat at -0.7C dated 3/17-3/24 at bar chest freezer. a 8.3 b 4.2 c 3.4

Froggy Jumps

Identify the Audit ParameterVersión en línea

🐸 Welcome! Guide Mr. Kokak to safety by choosing the correct parameter numbers for each scenario. Good luck!

por Janna Arjae Alitagtag

No item name on squeeze bottle of garlic aioli in expo area.

5.5

5.3

5.2

Pastry stored under raw items.

4.2

3.11

3.1

Yakiniku Sauce with ED: 02May25 stored on top of ED: 28Apr25 inside 2D combi at dry storage area.

6.7

5.2

11.6

Dirt build up on hand soap dispenser of hand soap in hot kitchen.

11.6

11.5

3.11

Fully obstructed hand washing sink with soiled pans in kitchen area.

11.6

3.4

8.3

White chopping board touching green chopping board on rack at dish area.

4.2

5.5

6.7

Food probe thermometer not properly cleaned used in kitchen area.

4.2

5.2

5.5

Reheating of portion beef salpicao in microwave using portion bag.

5.2

8.3

11.5

No action plan on delivery receipt dated Mar18 for Marinated Chicken Wings received at 15.8C.

5.5

3.11

2.1

Expired 1 bottle of paprika ED:04/04/25 in prep table at expo area.

5.2

5.3

5.5

Strainer used for grease trap at dish area.

3.11

6.7

11.6

Tapa Meat at 10.0C dated 3/19-3/26 and Salpicao Meat at -0.7C dated 3/17-3/24 at bar chest freezer.

8.3

4.2

3.4

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Identify the Audit Parameter

Froggy Jumps

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

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Identify the Audit ParameterVersión en línea

por Janna Arjae Alitagtag

No item name on squeeze bottle of garlic aioli in expo area.

Pastry stored under raw items.

Yakiniku Sauce with ED: 02May25 stored on top of ED: 28Apr25 inside 2D combi at dry storage area.

Dirt build up on hand soap dispenser of hand soap in hot kitchen.

Fully obstructed hand washing sink with soiled pans in kitchen area.

White chopping board touching green chopping board on rack at dish area.

Food probe thermometer not properly cleaned used in kitchen area.

Reheating of portion beef salpicao in microwave using portion bag.

No action plan on delivery receipt dated Mar18 for Marinated Chicken Wings received at 15.8C.

Expired 1 bottle of paprika ED:04/04/25 in prep table at expo area.

Strainer used for grease trap at dish area.

Tapa Meat at 10.0C dated 3/19-3/26 and Salpicao Meat at -0.7C dated 3/17-3/24 at bar chest freezer.

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