BB Superteam BoH!

• Site conducted

  Select

• Operations Excellence Audit

• Client / Site

• Conducted on

  Date

• Conducted by

• Location
  Address

• FOH Manager

• BOH Manager

All refrigeration and storage in good condition and maintains standard temp. Indicate Temperature reading

• Storage Chiller - 0°C to 4°C

  Yes

  No

  N/A

• Side Dish Chiller- 0°C to 4°C

  Yes

  No

  N/A

• Ala Carte Chiller- 0°C to 4°C

  Yes

  No

  N/A

• Stew Chiller- 0°C to 4°C

  Yes

  No

  N/A

• Meat Chiller- 0°C to 4°C

  Yes

  No

  N/A

• 4 Door's Freezer ( Freezer -15° to -18°C )

  Yes

  No

  N/A

• 4 Door's Freezer ( Freezer -15° to -18°C )

  Yes

  No

  N/A

• 4 Door's Chiller ( Chiller 0°C to 4°C )

  Yes

  No

  N/A

• 4 Door's Chiller ( Chiller 0°C to 4°C )

  Yes

  No

  N/A

• Chest Freezer ( Freezer -15° to -18°C )

  Yes

  No

  N/A

• Chiller gaskets clean and well maintained

  Yes

  No

  N/A

• Following hierarchy ( chiller and freezer)

  Yes

  No

  N/A

GRI

• All stocks 6" above the floor and 2" from walls

  Yes

  No

  N/A

• All stocks properly labelled

  Yes

  No

  N/A

• All items are in APL

  Yes

  No

  N/A

• No stocks beyond shelf life

  Yes

  No

  N/A

• Clean and organized

  Yes

  No

  N/A

Station in proper set-up, clean and all equipment/ tools in good repair & working condition.

Side Dish Station

• Side Dish Chiller and raised rail

  Yes

  No

  N/A

• Side Dish station tools

  Yes

  No

  N/A

Ala Carte Station

• Ala Carte Chiller and raised rail

  Yes

  No

  N/A

• Ala Carte station tools

  Yes

  No

  N/A

Stew Station

• Stew drawer chiller

  Yes

  No

  N/A

• Stew station tools

  Yes

  No

  N/A

Meat Station

• Meat Chiller and raised rail

  Yes

  No

  N/A

• Meat station tools

  Yes

  No

  N/A

• POS Printer

  Yes

  No

  N/A

Middle Station

• Middle Chiller and raised rail<br>

  Yes

  No

  N/A

• Middle station tools

  Yes

  No

  N/A

• Heat Lamp

  Yes

  No

  N/A

• POS Printer

  Yes

  No

  N/A

Tools and Equipments

• Rice cooker available and well maintained

  Yes

  No

  N/A

• Frylator available and well maintained

  Yes

  No

  N/A

• Oil Tester available and well maintained

  Yes

  No

  N/A

• Microwave available and well maintained

  Yes

  No

  N/A

• Stove burner available and well maintained

  Yes

  No

  N/A

• Mechanical tenderizer available and well maintained

  Yes

  No

  N/A

• Sautee pan available and well maintained

  Yes

  No

  N/A

• Food pan available and well maintained

  Yes

  No

  N/A

• Tasting spoon available and well maintained

  Yes

  No

  N/A

• Color coded tongs available and well maintained

  Yes

  No

  N/A

• Measuring cups and spoon available and well maintained

  Yes

  No

  N/A

• Ruler available and well maintained

  Yes

  No

  N/A

Critical Items and Sauces in the Line Check quality indicators and Temperature

• Rice Cake Sauce

  Yes

  No

  N/A

• Samjang Sauce

  Yes

  No

  N/A

• Bulgogi Sauce

  Yes

  No

  N/A

• Mandu Sauce

  Yes

  No

  N/A

• Bibimbap Sauce

  Yes

  No

  N/A

• Spicy Chicken Sauce

  Yes

  No

  N/A

• Teriyaki Sauce

  Yes

  No

  N/A

• Plum Sauce

  Yes

  No

  N/A

• Dilis Sauce

  Yes

  No

  N/A

• Pajeon Sauce

  Yes

  No

  N/A

• Galbi tang Sauce

  Yes

  No

  N/A

• Chessy Rice Cake Sauce

  Yes

  No

  N/A

BOH Essentials

• Recipe book - available, complete and updated.

  Yes

  No

  N/A

• Production sheet - available and being used.

  Yes

  No

  N/A

• Ceiling clean and in good repair.

  Yes

  No

  N/A

• Exhaust and air vents clean and in good repair.

  Yes

  No

  N/A

• Exhaust lights working and well maintained

  Yes

  No

  N/A

• Burner blue flame and well maintained

  Yes

  No

  N/A

• Aircon well maintained

  Yes

  No

  N/A

• Kitchen walls clean and well maintained

  Yes

  No

  N/A

• Floors - dry and clean.

  Yes

  No

  N/A

• No leaking faucet and in good repair.

  Yes

  No

  N/A

• Shelves in line clean and well maintained

  Yes

  No

  N/A

• Trash- clean, dry and sanitized

  Yes

  No

  N/A

• Grease Trap- clean every after shift or as needed

  Yes

  No

  N/A

• Sharp and clean Knives.

  Yes

  No

  N/A

• Ice machine: clean and in good working condition

  Yes

  No

  N/A

• Proper thawing, cooking, cooling and reheating procedures

  Yes

  No

  N/A

Safety and Sanitation

• No expired items

  Yes

  No

  N/A

• Daydots are checked and rotated

  Yes

  No

  N/A

• Labels are checked and rotated

  Yes

  No

  N/A

• No presence of insects, flies & cockroaches.

  Yes

  No

  N/A

• Sanitation bucket and proper towels in use. Blue and White towels only.

  Yes

  No

  N/A

• Cutting boards clean and sanitized. (No deep marks and no stains)

  Yes

  No

  N/A

• Kichen knives no chip in proper hierarchy

  Yes

  No

  N/A

• Magnetic Knife rack (well maintained)

  Yes

  No

  N/A

• Hand washing sink - complete set-up with Sanitation amenities.

  Yes

  No

  N/A

• Thermometers are calibrated and used during operations

  Yes

  No

  N/A

• First aid kit with complete supplies

  Yes

  No

  N/A

Chemicals and cleaning tools

• Mops hanging down and mop sink clean and organized

  Yes

  No

  N/A

• Complete mops and follow color coding

  Yes

  No

  N/A

• Only approved chemicals used

  Yes

  No

  N/A

• Chemicals dispensers clean and functional

  Yes

  No

  N/A

• Cleanliness of dish machine

  Yes

  No

  N/A

Kitchen Forms- properly filled up and updated

• Linecheck forms

  Yes

  No

  N/A

• Production sheet

  Yes

  No

  N/A

• Receiving Inspection report

  Yes

  No

  N/A

• Produce washing

  Yes

  No

  N/A

• Cooking & Cooling log form

  Yes

  No

  N/A

• Thermometer calibration

  Yes

  No

  N/A

BOH Team members

• Practice proper handwashing every 30 mins.

  Yes

  No

  N/A

• Updated on the latest BOH Updates- TU/RU/Memo

  Yes

  No

  N/A

• Completed validations- initial/1st/3rd/5th month, filed in 201 envelop, NSF Certificates

  Yes

  No

  N/A

BACK OF THE HOUSE UNIFORM

• Hair cap and hair net

  Yes

  No

  N/A

• Clean shaven (male only)

  Yes

  No

  N/A

• Well pressed chef uniform / Gray shirt

  Yes

  No

  N/A

• White round neck inner shirt (no print, plain white)

  Yes

  No

  N/A

• 3 Click pen & Tickler

  Yes

  No

  N/A

• Clean nails and no nail polish

  Yes

  No

  N/A

• Black chino pants

  Yes

  No

  N/A

• Black socks

  Yes

  No

  N/A

• Steel toe shoes

  Yes

  No

  N/A

• Clean full black apron/ leather or waterproof apron for dish

  Yes

  No

  N/A

• New uniforms are issued to every team members every year.

  Yes

  No

  N/A

Beverages

• undefined

• Serve on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

SIDE DISH

• Steamed rice

  Pass

  Fail

  N/A

• Sweet Corn

  Pass

  Fail

  N/A

• Pickled red kimchi

  Pass

  Fail

  N/A

• Stir fry Anchovy

  Pass

  Fail

  N/A

• Sauteed Eggplant

  Pass

  Fail

  N/A

• Pickled water spinach/ radish

  Pass

  Fail

  N/A

• Braised/Glazed Marbled potato

  Pass

  Fail

  N/A

• Pickled mango/ cucumber

  Pass

  Fail

  N/A

• Spicy Fishcake

  Pass

  Fail

  N/A

Salad

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Barbecue Item

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Stew Items

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Ala Carte Items

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

LTO

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Dessert

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Hot beverages

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

NON-NEGOTIABLE

• Alley Rally is conducted by the MOD with the FOH and BOH team members

  Yes

  No

  N/A

• All employees on duty have undergone Classroom Training

  Yes

  No

  N/A

• Presence of Cleaning Crew- Clean Restrooms

  Yes

  No

  N/A

• Floors are kept dry- Correct use of Mops- Blue, Green, Red, Imop

  Yes

  No

  N/A

• Running Low Items

  Yes

  No

  N/A

• No "86" items<br>

  Yes

  No

  N/A

• All Team members are in Complete Uniform

  Yes

  No

  N/A

OPERATIONS ESSENTIALS

• Manager's Office area is clean and organized

  Yes

  No

  N/A

• Employee of the month is recognized monthly and posted on the employee area

  Yes

  No

  N/A

• General assembly or meeting with team members is conducted regularly

  Yes

  No

  N/A

STAFF AREA

• Staff area clean and organized

  Yes

  No

  N/A

• No personal belongings left after duty

  Yes

  No

  N/A

• Manager's Signature

  Sign

• Manager's Signature

  Sign