Alamo Drafthouse BOH OER 2020

• Conducted on

  Date

• Prepared by

• Location
  Address

Service Bar - Facility

• All lights working

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Ceilings free of dust and debris

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Shelves clean and clutter free

  Yes

  No

• Tables clean

  Yes

  No

• Open wine bottles dated

  Yes

  No

• Bar top clean - no clutter

  Yes

  No

• Ice scooped stored properly

  Yes

  No

• Soda gun clean

  Yes

  No

• Glassware clean

  Yes

  No

• Cooler holding proper temp - thermometer present in cooler

  Yes

  No

• Coolers are clean; no debris, dirt, standing water and clean gaskets

  Yes

  No

• Proper dating and rotation of product

  Yes

  No

• Sodas calibrated - brix kit in house

  Yes

  No

• Margarita machine clean and in good working order

  Yes

  No

• Shake machine clean and in good working order

  Yes

  No

• Sanitizing and cleaning chemicals present, labeled and properly stored

  Yes

  No

• Employee drinks have lids and below product

  Yes

  No

• Hand sinks clean and stocked

  Yes

  No

• No foul odors present

  Yes

  No

Service Bar - Operations

• Taste 2 top selling cocktails

  Yes

  No

• Taste 2 top selling shakes

  Yes

  No

• Correct training materials in use

  Yes

  No

• Training materials clean and available for staff

  Yes

  No

• Correct build and recipes in use

  Yes

  No

• Builds and recipes clean and available for staff

  Yes

  No

• Proper use of dump vs hand sink

  Yes

  No

• Linecheck complete

  Yes

  No

Keg Cooler - Facility

• All lights working

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Ceilings and light fixtures free of dust and debris

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Cooler holding proper temp - thermometer present in cooler

  Yes

  No

• Items labeled when they are received

  Yes

  No

• Proper rotation

  Yes

  No

• Shelves clean and in good condition

  Yes

  No

• Shelves labeled and adhered to

  Yes

  No

Mop Sink/Utility Closet - Facility

• MSDS book available

  Yes

  No

• Chemicals properly stored

  Yes

  No

• Chemicals properly labeled

  Yes

  No

Expo - Facility

• Steam wells clean and in good working order<br>

  Yes

  No

• Heat lamps clean and in good working order

  Yes

  No

• All lights working

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Ceilings free of dust and debris

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Shelves clean and clutter free

  Yes

  No

• Tables clean

  Yes

  No

• Cooler holding proper temp - thermometer present in cooler

  Yes

  No

• Product labeled

  Yes

  No

• Product does not exceed fill line

  Yes

  No

• Condiment cups more than 3/4 full

  Yes

  No

• Correct cut sizes

  Yes

  No

• Portion control - scoops, weigh proteins <br>

  Yes

  No

• Proper storage of product - lids, wrap, hierarchy

  Yes

  No

• All prepped product matches taste profile

  Yes

  No

• Hand sinks clean and stocked

  Yes

  No

• Plate ware/service utensils dry and clean

  Yes

  No

• Sanitizing and cleaning chemicals present, labeled and properly stored

  Yes

  No

Expo - Operations

• Expo "sees, temps, tastes, sell"

  Yes

  No

• Correct garnishes being sold

  Yes

  No

• Hot food hot, cold food cold

  Yes

  No

• Popcorn filter cleaned nightly

  Yes

  No

• Popcorn replenished every 30 mins

  Yes

  No

Salad Station - Facility

• All lights working

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Ceilings free of dust and debris

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Shelves clean and clutter free

  Yes

  No

• Tables clean

  Yes

  No

• Cooler holding proper temp - thermometer present in cooler

  Yes

  No

• Product labeled

  Yes

  No

• Product does not exceed fill line

  Yes

  No

• Correct cut sizes

  Yes

  No

• Portion control - scoops, weigh proteins

  Yes

  No

• Proper storage of product - lids, wrap, hierarchy

  Yes

  No

• All prepped product matches taste profile

  Yes

  No

• Hand sinks clean and stocked

  Yes

  No

• Plate ware/service utensils dry and clean

  Yes

  No

• Sanitizing and cleaning chemicals present, labeled and properly stored

  Yes

  No

Salad Station - Operations

• Taste top 2 selling items

  Yes

  No

• How many ounces of dressing do we use?

  Yes

  No

• How many ounces of protein go on the salad? Hot or cold proteins?

  Yes

  No

BMG Station - Facility

• All lights working

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Ceilings free of dust and debris

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Shelves clean and clutter free

  Yes

  No

• Tables clean

  Yes

  No

• Cooler holding proper temp - thermometer present in cooler

  Yes

  No

• Product labeled

  Yes

  No

• Product does not exceed fill line

  Yes

  No

• Correct cut sizes

  Yes

  No

• Portion control

  Yes

  No

• Proper storage of product - lids, wrap, hierarchy

  Yes

  No

• All prepped product matches taste profile

  Yes

  No

• Hand sinks clean and stocked

  Yes

  No

• Plate ware/service utensils dry and clean

  Yes

  No

• Sanitizing and cleaning chemicals present, labeled and properly stored

  Yes

  No

BMG Station - Operations

• Taste top 2 selling items

  Yes

  No

• How many minutes do we cook each side of the burger for?

  Yes

  No

• What should the internal temp of chicken be before we sell?

  Yes

  No

• Flat-top has designated spots for vegan, vegetarian and raw proteins <br>

  Yes

  No

• Proper toasting procedure in place<br>

  Yes

  No

• Breads and buns fresh, not stale and held<br>or wrapped properly

  Yes

  No

Fry Station - Facility

• All lights working

  Yes

  No

• Ceilings free of dust and debris

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Shelves clean and clutter free

  Yes

  No

• Tables clean

  Yes

  No

• Cooler holding proper temp - thermometer present in cooler

  Yes

  No

• Product labeled

  Yes

  No

• Product does not exceed fill line

  Yes

  No

• Correct cut sizes

  Yes

  No

• Portion control - scoops, weigh proteins

  Yes

  No

• Proper storage of product - lids, wrap, hierarchy

  Yes

  No

• All prepped product matches taste profile

  Yes

  No

• Hand sinks clean and stocked

  Yes

  No

• Plate ware/service utensils dry and clean

  Yes

  No

• Sanitizing and cleaning chemicals present, labeled and properly stored

  Yes

  No

Fry Station - Operations

• Taste top 2 selling items

  Yes

  No

• Breading station for sold-from-raw breaded items

  Yes

  No

• Proper hand washing/raw product handling of breading station during rush

  Yes

  No

Pizza Station - Facility

• All lights working

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Ceilings free of dust and debris

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Shelves clean and clutter free

  Yes

  No

• Tables clean

  Yes

  No

• Cooler holding proper temp - thermometer present in cooler

  Yes

  No

• Product labeled

  Yes

  No

• Product does not exceed fill line

  Yes

  No

• Correct cut sizes

  Yes

  No

• Portion control - scoops, weigh proteins

  Yes

  No

• Proper storage of product - lids, wrap, hierarchy

  Yes

  No

• All prepped product matches taste profile

  Yes

  No

• Hand sinks clean and stocked

  Yes

  No

• Plate ware/service utensils dry and clean

  Yes

  No

• Sanitizing and cleaning chemicals present, labeled and properly stored

  Yes

  No

Pizza Station - Operations

• Taste top 2 selling items

  Yes

  No

• How many ounces should each dough skin be?

  Yes

  No

• No pizza "towers" in use or held over night

  Yes

  No

• Pizza dough trays & packs dated <br>

  Yes

  No

• Cookies stored properly and are at proper<br>level of baked

  Yes

  No

Prep Station - Facility

• All lights working

  Yes

  No

• Knife safety and storage

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Ceilings free of dust and debris

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Shelves clean and clutter free

  Yes

  No

• Tables clean

  Yes

  No

• Hand sinks clean and stocked

  Yes

  No

• Plate ware/service utensils dry and clean

  Yes

  No

• Sanitizing and cleaning chemicals present, labeled and properly stored

  Yes

  No

• Shelves labeled and adhered to

  Yes

  No

Kitchen - General Operations

• Prep list has signature lines for tasting prepped product

  Yes

  No

• Linecheck complete and up to date

  Yes

  No

• Temp log complete and up to date

  Yes

  No

• Cooling log complete

  Yes

  No

• Tasting spoons available

  Yes

  No

• Thermometer, chemical test strips and sani naps available

  Yes

  No

• Required signage posted

  Yes

  No

• Correct training materials in use

  Yes

  No

• Training materials clean and available for staff

  Yes

  No

• Correct build and recipes in use

  Yes

  No

• Builds and recipes clean and available for staff

  Yes

  No

• Previous linechecks/temp logs held on hand as record

  Yes

  No

• Shelf life on products matches builds and recipes

  Yes

  No

• Recipes being used when prepping product

  Yes

  No

• Proper glove use

  Yes

  No

• Clean uniforms - hats and shoes

  Yes

  No

• Correct high gluten flower, burger patties, french fries, pizza cheese, wings, mozz sticks, friend pickles and shake mix in house

  Yes

  No

• Fire Extinguisher expiration date within 1 year

  Yes

  No

Kitchen Equipment

• Ice machines

  Yes

  No

• Vent hoods and filters clean

  Yes

  No

• Fryers clean

  Yes

  No

• Pizza oven clean

  Yes

  No

• Dough mixer clean

  Yes

  No

• Dough sheeter clean

  Yes

  No

• Slicer clean

  Yes

  No

• Range clean

  Yes

  No

• Exterior of trash cans clean

  Yes

  No

• Dollies clean

  Yes

  No

• Speed racks clean

  Yes

  No

• Can opener clean

  Yes

  No

• Popcorn machine clean

  Yes

  No

Walk-In Cooler & Freezer

• All lights working

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Ceilings free of dust and debris

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Shelves clean - no food debris

  Yes

  No

• Prepped products dated

  Yes

  No

• Cooler holding proper temp - thermometer present in cooler

  Yes

  No

• Received products dated

  Yes

  No

• FIFO correct

  Yes

  No

• Pack dates observed

  Yes

  No

• Proper food hierarchy

  Yes

  No

• Shelves labeled and followed

  Yes

  No

Dish Area

• All lights working

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Ceilings free of dust and debris

  Yes

  No

• Tables clean

  Yes

  No

• Shelves clean and clutter free

  Yes

  No

• Dish machine clean

  Yes

  No

• Clean dishes stored in a sanitary container - inverted

  Yes

  No

• Chemical test strips available

  Yes

  No

• Dish machine reaches proper temp

  Yes

  No

Dry Storage

• All lights working

  Yes

  No

• Walls clean and free of dirt, dust and residue

  Yes

  No

• Ceilings free of dust and debris

  Yes

  No

• Floors clean and free of dirt and residue

  Yes

  No

• Shelves clean - no food debris

  Yes

  No

• FIFO followed

  Yes

  No

• Product dated when received or broken out of the box

  Yes

  No

• Shelves labeled and adhered to

  Yes

  No

Menu Change/Specials Roll-Out

• Alamo U rate above 90%

  Yes

  No

• Staff tastes product - see system

  Yes

  No

• Materials posted

  Yes

  No

• Linecheck, prep list updated

  Yes

  No

• Kitchen manager or MOD able to walk through execution of dishes, standards, challenges

  Yes

  No