Information
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Site conducted
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Operations Excellence Audit
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Client / Site
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Conducted on
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Conducted by
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Location
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FOH Manager
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BOH Manager
BOH STATIONS
All refrigeration and storage in good condition and maintains standard temp. Indicate Temperature reading
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Storage Chiller - 0°C to 4°C
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Side Dish Chiller- 0°C to 4°C
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Ala Carte Chiller- 0°C to 4°C
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Stew Chiller- 0°C to 4°C
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Meat Chiller- 0°C to 4°C
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4 Door's Freezer ( Freezer -15° to -18°C )
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4 Door's Freezer ( Freezer -15° to -18°C )
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4 Door's Chiller ( Chiller 0°C to 4°C )
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4 Door's Chiller ( Chiller 0°C to 4°C )
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Chest Freezer ( Freezer -15° to -18°C )
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Chiller gaskets clean and well maintained
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Following hierarchy ( chiller and freezer)
GRI
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All stocks 6" above the floor and 2" from walls
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All stocks properly labelled
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All items are in APL
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No stocks beyond shelf life
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Clean and organized
Station in proper set-up, clean and all equipment/ tools in good repair & working condition.
Side Dish Station
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Side Dish Chiller and raised rail
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Side Dish station tools
Ala Carte Station
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Ala Carte Chiller and raised rail
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Ala Carte station tools
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Deep Fryer
Stew Station
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Stew drawer chiller
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Stew station tools
Meat Station
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Meat Chiller and raised rail
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Meat station tools
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POS Printer
Middle Station
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Middle Chiller and raised rail<br>
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Middle station tools
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Heat Lamp
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POS Printer
Tools and Equipments
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Rice cooker available and well maintained
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Frylator available and well maintained
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Oil Tester available and well maintained
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Microwave available and well maintained
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Stove burner available and well maintained
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Mechanical tenderizer available and well maintained
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Sautee pan available and well maintained
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Food pan available and well maintained
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Tasting spoon available and well maintained
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Color coded tongs available and well maintained
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Measuring cups and spoon available and well maintained
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Ruler available and well maintained
Critical Items and Sauces in the Line Check quality indicators and Temperature
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Rice Cake Sauce
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Samjang Sauce
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Bulgogi Sauce
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Mandu Sauce
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Bibimbap Sauce
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Spicy Chicken Sauce
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Teriyaki Sauce
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Plum Sauce
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Dilis Sauce
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Pajeon Sauce
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Galbi tang Sauce
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Chessy Rice Cake Sauce
BOH ESSENTIAL
BOH Essentials
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Recipe book - available, complete and updated.
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Production sheet - available and being used.
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Ceiling clean and in good repair.
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Exhaust and air vents clean and in good repair.
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Exhaust lights working and well maintained
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Burner blue flame and well maintained
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Aircon well maintained
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Kitchen walls clean and well maintained
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Floors - dry and clean.
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No leaking faucet and in good repair.
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Shelves in line clean and well maintained
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Trash- clean, dry and sanitized
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Grease Trap- clean every after shift or as needed
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Sharp and clean Knives.
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Ice machine: clean and in good working condition
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Proper thawing, cooking, cooling and reheating procedures
Safety and Sanitation
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No expired items
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Daydots are checked and rotated
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Labels are checked and rotated
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No presence of insects, flies & cockroaches.
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Sanitation bucket and proper towels in use. Blue and White towels only.
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Cutting boards clean and sanitized. (No deep marks and no stains)
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Kichen knives no chip in proper hierarchy
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Magnetic Knife rack (well maintained)
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Hand washing sink - complete set-up with Sanitation amenities.
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Thermometers are calibrated and used during operations
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First aid kit with complete supplies
Chemicals and cleaning tools
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Mops hanging down and mop sink clean and organized
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Complete mops and follow color coding
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Only approved chemicals used
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Chemicals dispensers clean and functional
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Cleanliness of dish machine
Kitchen Forms- properly filled up and updated
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Linecheck forms
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Production sheet
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Receiving Inspection report
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Produce washing
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Cooking & Cooling log form
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Thermometer calibration
BOH Team members
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Practice proper handwashing every 30 mins.
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Updated on the latest BOH Updates- TU/RU/Memo
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Completed validations- initial/1st/3rd/5th month, filed in 201 envelop, NSF Certificates
BACK OF THE HOUSE UNIFORM
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Hair cap and hair net
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Clean shaven (male only)
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Well pressed chef uniform / Gray shirt
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White round neck inner shirt (no print, plain white)
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3 Click pen & Tickler
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Clean nails and no nail polish
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Black chino pants
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Black socks
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Steel toe shoes
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Clean full black apron/ leather or waterproof apron for dish
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New uniforms are issued to every team members every year.
FOOD EXECUTION
Beverages
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Serve on time
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Temperature
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Recipe adherence
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Taste
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Presentation
SIDE DISH
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Steamed rice
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Sweet Corn
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Pickled red kimchi
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Stir fry Anchovy
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Sauteed Eggplant
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Pickled water spinach/ radish
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Braised/Glazed Marbled potato
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Pickled mango/ cucumber
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Spicy Fishcake
Salad
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
Barbecue Item
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
Stew Items
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
Ala Carte Items
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
LTO
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
Dessert
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
Hot beverages
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
OPERATIONS ESSENTIALS
NON-NEGOTIABLE
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Alley Rally is conducted by the MOD with the FOH and BOH team members
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All employees on duty have undergone Classroom Training
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Presence of Cleaning Crew- Clean Restrooms
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Floors are kept dry- Correct use of Mops- Blue, Green, Red, Imop
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Running Low Items
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No "86" items<br>
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All Team members are in Complete Uniform
OPERATIONS ESSENTIALS
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Manager's Office area is clean and organized
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Employee of the month is recognized monthly and posted on the employee area
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General assembly or meeting with team members is conducted regularly
STAFF AREA
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Staff area clean and organized
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No personal belongings left after duty
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Manager's Signature
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Manager's Signature