Banquet - Food Audit

Banquet Food Audit

• Conducted on

  Date

• Prepared By

• Lunch or Dinner Banquet

Guest Buffet Line

• Was there correct signage for everything (food & beverage)?

  Yes

  No

  N/A

• Was the buffet line clear of any spills and debris?

  Yes

  No

  N/A

• Did each item have the correct serving utensil?

  Yes

  No

  N/A

• Are all food pans filled to the correct level?

  Yes

  No

  N/A

• Are the serving dishes wiped properly and well maintained?

  Yes

  No

  N/A

• Quality ingredients - Were all ingredients fresh?

  Yes

  No

  N/A

• Is the item cooked properly (i.e. medium temp)

  Yes

  No

  N/A

• Is the menu item seasoned appropriately?

  Yes

  No

  N/A

• Was hot food hot and cold food cold?

  Yes

  No

  N/A

• Garnish- Were the dishes garnished properly?

  Yes

  No

  N/A

• Plates and China- Were the proper plates available for the guests?

  Yes

  No

  N/A

• Was the buffet line set and ready to go 15 minutes prior to guest arrival?

  Yes

  No

  N/A

• Were all team members properly using gloves?

  Yes

  No

  N/A

• Is there a waste log attached to hot box?

  Yes

  No

  N/A

• Was the waste log filled out correctly?

  Yes

  No

  N/A

• Was food being handled with care by both BOH and FOH?

  Yes

  No

  N/A

• Were all team members properly attired? (Correct and clean uniform, clear name tag, no visible tattoos or piercings)

  Yes

  No

  N/A

Banquet Kitchen Cleanliness & Sanitation

• Were all team members properly using gloves? (Wearing gloves & changing in accordance with health and company guidelines)

  Yes

  No

  N/A

• Were all cooks and line workers wearing the proper uniform, including hat or hair covering?

  Yes

  No

  N/A

• Were cleaning /sanitizing buckets and towels properly used in the kitchen and on the service line?

  Yes

  No

  N/A

• Were team members following all jewelry guidelines that ensure a safe food environment?

  Yes

  No

  N/A

• Were all kitchen work areas clean, neat and organized?

  Yes

  No

  N/A

• Was the work area clear of any critical violations that would warrant a health department down grade?

  Yes

  No

  N/A

General Comments

• Actions to be taken:

• Chef or Manager on Duty

  Sign