Bar Manager: BOH Closing Audit

• Audit Title

• Store Location

• Prepared by

• Conducted on

  Date

Examine the cleanliness of the BACK DOOR and CHEMICAL STORAGE area.

• This is to include the entire outside parking area, all spaces by the liquor cabinet, hallway door, and up to the mop sink and water heater by the office.

• OUTSIDE PARKING AREA WAS CLEANED.

• Is the ground clear of all trash, empty boxes and cigarette butts?

  Yes

  No

  N/A

• Was the shed locked?

  Yes

  No

  N/A

• LIQUOR CABINET AREA WAS CLEANED AND ORGANIZED.

• Are the employee shelves orderly and void of any roaming objects?

  Yes

  No

  N/A

• Are all empty kegs, bun racks, boxes and oil containers neatly organized against the walls?

  Yes

  No

  N/A

• Was the liquor cabinet locked?

  Yes

  No

  N/A

• ALL SENSITIVE ITEMS WERE PROPERLY STORED.

• Is there any liquor out?

  Yes

  No

  N/A

• Are there any towel bags out?

  Yes

  No

  N/A

• CHEMICAL RACK WAS CLEANED AND ORGANIZED.

• Is the chemical rack orderly and clean?

  Yes

  No

  N/A

• Are all chemicals properly labeled?

  Yes

  No

  N/A

• Is there any sigh of a chemical leak, or corrosion from a possible spill?

  Yes

  No

  N/A

• Is there anything besides chemicals being stored on the chemical rack?

  Yes

  No

  N/A

• MOP SINK WAS CLEANED AND ORGANIZED.

• Are all mops hanging up to dry?

  Yes

  No

  N/A

• Are all mop buckets empty and clean?

  Yes

  No

  N/A

• Is the mop sink washed out and clear of debris?

  Yes

  No

  N/A

• ALL FLOORS WERE PROPERLY SWEPT AND MOPPED.

• Are all corners and edges free of dirt and debris?

  Yes

  No

  N/A

• Are all baseboards clean?

  Yes

  No

  N/A

• Were the floors behind equipment and in tight fitting spaces neglected?

  Yes

  No

  N/A

• How well was the back door and chemical storage area closed?

• Notes & Comments:

Examine the cleanliness of the PREP KITCHEN and DISH PIT area.

• This is to include the walk-in and freezer, prep tables, shelving, dish sinks, and dish rack up to the entrance to the front kitchen.

• WALK-IN, ICE MACHINE AND FREEZER WERE CLEANED AND ORGANIZED.

• Are all shelves organized and all product stored neatly and separatly?

  Yes

  No

  N/A

• Are there any food droppings or crumbs on the floor or shelves?

  Yes

  No

  N/A

• Are there any food products uncovered?

  Yes

  No

  N/A

• PREP TABLES AND SHELVING WERE CLEANED AND ORGANIZED.

• Are all shelves organized and all product stored neatly and separatly?

  Yes

  No

  N/A

• Are there any food droppings or crumbs on the floor or shelves?

  Yes

  No

  N/A

• Are there any food products uncovered?

  Yes

  No

  N/A

• Are all tables wiped and clean?

  Yes

  No

  N/A

• Are the trash cans empty and clean?

  Yes

  No

  N/A

• ALL DISHES WERE FINISHED.

• Is the dish rack itself clean with all bins empties and turned upside down to dry?

  Yes

  No

  N/A

• Are there any dishes left unwashed from the night before?

  Yes

  No

  N/A

• EVERYTHING WAS WIPED DOWN.

• Was the slicer cleaned?

  Yes

  No

  N/A

• Was the potato press cleaned and left leaning to dry?

  Yes

  No

  N/A

• Was the steam kettle cleaned?

  Yes

  No

  N/A

• The steam kettle was turned off.

  Yes

  No

  N/A

• Was the dishwasher cleaned and properly disassembled?

  Yes

  No

  N/A

• The dishwasher was turned off.

  Yes

  No

  N/A

• ALL FLOORS WERE PROPERLY SWEPT AND MOPPED.

• Are all corners and edges free of dirt and debris?

  Yes

  No

  N/A

• Are all baseboards clean?

  Yes

  No

  N/A

• Were the floors behind equipment and in tight fitting spaces neglected?

  Yes

  No

  N/A

• How well was the prep kitchen and dish pit closed?

• Notes & Comments:

Examine the cleanliness of the FRONT KITCHEN, LINE and EXPO area.

• This is to include the line equipment and coolers, the window, reach-in, and all of the expo area up to the dining room entrance.

• REACH-IN, LINE COOLERS AND EXPO COOLERS WERE CLEANED AND ORGANIZED.

• Are all shelves organized and all product stored neatly and separatly?

  Yes

  No

  N/A

• Are there any food droppings or crumbs on the floor or shelves?

  Yes

  No

  N/A

• Are there any food products uncovered?

  Yes

  No

  N/A

• PREP TABLES AND SHELVING WERE CLEANED AND ORGANIZED.

• Are all shelves organized and all product stored neatly and separatly?

  Yes

  No

  N/A

• Are there any food droppings or crumbs on the floor or shelves?

  Yes

  No

  N/A

• Are there any food products uncovered?

  Yes

  No

  N/A

• Are all tables wiped and clean?

  Yes

  No

  N/A

• Are the trash cans empty and clean?

  Yes

  No

  N/A

• THE HOODS WERE CLEANED AND REPLACED.

• Are the rightmost three hood baffles clean and degreases?

  Yes

  No

  N/A

• Is the entire hood system wiped clean both inside and out?

  Yes

  No

  N/A

• Are both grease traps empty?

  Yes

  No

  N/A

• EVERYTHING WAS WIPED DOWN.

• Was the grill cleaned?

  Yes

  No

  N/A

• The grill was turned off.

  Yes

  No

  N/A

• Was the flat top cleaned?

  Yes

  No

  N/A

• The flat top was turned off.

  Yes

  No

  N/A

• Were both fryers cleaned?

  Yes

  No

  N/A

• Both fryers were turned off.

  Yes

  No

  N/A

• Was the fry warmer cleaned?

  Yes

  No

  N/A

• The fry warmer and all heat lamps were turned off.

  Yes

  No

  N/A

• Were the microwaves cleaned?

  Yes

  No

  N/A

• ALL FLOORS WERE PROPERLY SWEPT AND MOPPED.

• Are all corners and edges free of dirt and debris?

  Yes

  No

  N/A

• Are all baseboards clean?

  Yes

  No

  N/A

• Were the floors behind equipment and in tight fitting spaces neglected?

  Yes

  No

  N/A

• How well was the front kitchen, line, and expo closed?

• Notes & Comments:

Examine the SECTIONAL CLEANINGS for both the grill and prep cooks.

• Was the PM sectional cleaning completed for the grill cook?

  Yes

  No

  N/A

• What was the PM sectional cleaning for the grill cook?

• How well was the PM sectional cleaning for the grill cook completed?

• Notes & Comments:

• Was the PM sectional cleaning completed for the prep cook?

  Yes

  No

  N/A

• What was the PM sectional cleaning for the prep cook?

• How well was the PM sectional cleaning for the prep cook completed?

• Notes & Comments:

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• Notes & Comments:

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