Are all kitchen employees in proper uniform, chef coat, pants, apron, hat, proper forward?
Are par levels established and fully utilized for Prep, reflecting usage for each day of the week?
Are labels signed off by the appropriate employee?
Is the prep poster (shelf life & portions) posted for the current menu?
Is there a thorough line check being conducted before each meal period, 30 days of records, And is everything up to standard?
Did the Culinary Team achieve a 80% AVG. in the culinary section of there last 3 SQM?
Is the staff info board being utilized by the BOH to communicate info to the FOH staff when required?
Is the Prep recipe book, in use, available in the kitchen, and updated?
Are fresh ingredients used for all recipes
Is everyone following the "clean as you go philosophy"?
Are all kitchen sight lines visible to guests, clean, tidy and properly maintained
Are chit time being executed as per the standard, per menu item and per meal period?
Are plates delivered in a timely manner?
Are all recipes up to date and readily available to all culinary team members?
Are all proteins properly stored and handled?
Are the belgian Frites properly blanched, handled, and ready for service (not dry or shrivelled, not over blanched, not bits and pieces)?
Is bacon cooked for each meal period & stored properly? (candied bacon is exempt)
SIGNATURE ITEM - use of recipe
SIGNATURE ITEM - presentation
SIGNATURE ITEM - time to prepare
PREP - use of recipe
PREP - proper handling upon completion (cooling, labelling, lids, etc)
APP - use of recipe
APP - presentation
APP - time to prepare
ENTREE #1 - use of recipe
ENTREE #1 - presentation
ENTREE #1 - time to prepare
ENTREE #2 - use of recipe
ENTREE #2 - presentation
ENTREE #2 - time to prepare
are hand wash stations stocked, clean, and ready for use?
Are all staff washing hands regularly
Are all frozen foods properly being thawed
Temperature check sheets
Are all reheats being heated to a minimum of 165F
Are all line fridges holding below 40F?
Are all reach in freezers holding below 20F?
Are food being properly stored in walk and reach ins, (proper shelf, raw under cooked, etc)
Is the dish machine clean, well maintained and running to spec?
Walk in cooler holding between 34F - 40F?
Walk in freezer holding between 0F-10F?
Hot food being held above 140F?
Cold foods being held below 40F?
Proper food labelling in place on prepped and perishable items?
Pest prevention measure in place and well maintained?
Evidence of mold, cutting boards, under counter, walk ins, etc)?
Are calibrated thermometers available and in use?
Are colour coded thongs in place to handle raw proteins on line?
Are all prepped items within shelf life limits?
Are all food items 6" off the floor?
Do all fridges have working thermometers?
Are stored food items free of utensils?
Do all staff properly have there hair restrained?
Is D10 properly labeled band in use, in proper spray bottles with WHMIS labels?
Color coded cutting board in use and properly maintained?
Ice scoops properly stored in all areas?
Is potable ice at the bar kept separate from ice used for storage, ice bins clean?
Are staff using plastic cups for there beverages if applicable?
Is dry storage clean and organized?
Are all other storage areas clean and organized?
Are staff washrooms clean and organized?
Are floors walls and baseboards clean?
Are ceilings and light fixtures clean?
Are all prep sinks clean?
Are all floor drains clean and free of debris?
Are floors and walls in walk in fridge clean?
Are floors, walls, and baseboards clean and in good repair?
Are ceilings and lights clean and in good repair?
Is there a cleaning checklist available for the BOH?
Are all cleaning materials on hand, including brooms, mops, buckets, all proper labels, etc.
Fryers - Incl. temperature
Dish machine and table
Steam table - incl. temperature
Pots and pans
Shelving in prep
Shelving for clean dish wares
Walk in shelving
Shelving on line
Heat lamp, casing and elements
Pizza stone (flam oven)
Mixers - stand and table
POS System (printers or QSR)
Mop buckets and mops
Wet floor signs
Are floors and walls in walk in freezer clean?